Which of the following fruits is NOT susceptible to enzymatic browning?
A) pears
B) peaches
C) apples
D) pineapples

Question

Quizplus · Accepted Answer

Pineapples are not susceptible to enzymatic browning due to their high levels of vitamin C and acidity, which inhibit the enzyme responsible for browning. Pears, peaches, and apples have lower levels of acidity and vitamin C, making them more susceptible to enzymatic browning.

Which of the Following Fruits Is NOT Susceptible to Enzymatic