What is often used to inactivate deteriorative enzymes in fruits?

• A. Chemical treatments or additives
• B. High-temperature irradiation
• C. Chilling
• D. Mechanical grinding

Answer: (A)

Controlling deteriorative enzymes that cause browning in fruits is often achieved with chemical treatments or additives. These agents directly help prevent or slow the enzymatic reactions that lead to spoilage: antioxidants like ascorbic acid donate electrons to reactive intermediates, reducing them back to colorless forms; acids lower the pH, reducing enzyme activity; and certain additives can form stable complexes with reactive compounds to stop browning. Because they can be applied as dips, sprays, or in packaging, these treatments are widely used to preserve color, flavor, and texture during processing and storage.

Other options aren’t as effective for inactivation in typical fruit applications: high-temperature treatments can inactivate enzymes but may compromise quality; chilling slows enzyme action but doesn’t fully deactivate them; mechanical grinding releases enzymes and speeds up deterioration.