Question

how can enzymatic browning be slowed down or prevented?

Answer 1

Answer:

Enzymatic browning can be slowed or stopped by removing or changing the chemicals required for the browning reaction or changing the environment where the reaction is happening. Higher acidity, such as a pH below 4.0, inhibits the activity of the polyphenol oxidase (PPO) enzyme.

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Answer 2

Answer:

by removing for changing the chemical required for the Browning reactions and changing the environment where the reaction is happening