Question

discuss the mechanism of enzymatic and a non enzymatic action to makes the food unappealing and limits the shelf life of fruits and vegetables.​

Answer 1

The mechanisms can be discussed as follows:

Explanation:

• When a food turns brown due to an enzyme based reaction, then it is termed as enzymatic browning of food.
• Enzymatic browning happens when enzymes like polyphenol oxidase oxide phenol to form quinones. The quinones then form melanin. The melanin turn the food brown.
• The process of turning of food into brown, unappealing state without the usage of enzymes is termed as non-enzymatic browning of food. This usually is done in the industry  during processes like condensation etc.