Lemon Juice and fruit browning

Discussion of all aspects of biological molecules, biochemical processes and laboratory procedures in the field.

Moderators: honeev, Leonid, amiradm, BioTeam

Post Reply
janhen
Garter
Garter
Posts: 6
Joined: Sun Nov 02, 2008 3:53 pm

Lemon Juice and fruit browning

Post by janhen » Sun Nov 02, 2008 4:12 pm

How does lemon juice prevent the browning of fruit?

I know that catecholase, an enzyme turns fruits and vegetables brown once they are peeled, and the product of this reaction, benzoquinine (this forms red and brown pigments on food) is supposedly highly sensitive to acids, such as lemon juice. Why is it sensitive though?

janhen
Garter
Garter
Posts: 6
Joined: Sun Nov 02, 2008 3:53 pm

Post by janhen » Sun Nov 02, 2008 4:18 pm

Does anyone know? I really need this...

User avatar
MrMistery
Inland Taipan
Inland Taipan
Posts: 6832
Joined: Thu Mar 03, 2005 10:18 pm
Location: Romania(small and unimportant country)
Contact:

Post by MrMistery » Sun Nov 02, 2008 7:26 pm

1,4-Benzoquinone is sensitive towards both strong mineral acids and alkali, which cause condensation and decomposition of the compound.
"As a biologist, I firmly believe that when you're dead, you're dead. Except for what you live behind in history. That's the only afterlife" - J. Craig Venter

Post Reply

Who is online

Users browsing this forum: No registered users and 4 guests