The cut surface of fruits and vegetables ofte | vedclass

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(B) When fruits and vegetables are cut,the phenolic compounds (such as tannic acid) present in their cells are exposed to oxygen in the air. If a meta

Vedclass · Accepted Answer

The oxidation of tannic acid in the presence of iron traces from the knife makes it dark.

Vedclass · Answer

(B) When fruits and vegetables are cut,the phenolic compounds (such as tannic acid) present in their cells are exposed to oxygen in the air. If a metal knife (containing iron) is used,the iron ions act as a catalyst. The oxidation of these phenolic compounds,often facilitated by the enzyme polyphenol oxidase and iron traces,leads to the formation of dark-colored pigments called melanins. This process is known as enzymatic browning.

$(a)$ Inhibitor of catabolic reaction	$(i)$ Ricin
$(b)$ Contains peptide bond	$(ii)$ Malonate
$(c)$ Cell wall material in fungi	$(iii)$ Chitin
$(d)$ Secondary metabolite	$(iv)$ Collagen

The cut surface of fruits and vegetables often turns dark because...

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Match the following:
$(a)$ Inhibitor of catabolic reaction $(i)$ Ricin
$(b)$ Contains peptide bond $(ii)$ Malonate
$(c)$ Cell wall material in fungi $(iii)$ Chitin
$(d)$ Secondary metabolite $(iv)$ Collagen

Select the correct option:

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