Fruit and Veg

• Enzymic browning can be slowed down by reducing the activity of the enzymes within the food. This can be done by blanching where the fruit or veg is boiled for a short period, denaturing the enzymes so reducing the rate of which they brown
• An acid can also be added to a fruit or vegetable to denature the enzymes
• Oxidation is the loss of water soluble vitamins when fruits or vegetables are exposed to the air or to heat