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All you have to know about fruits and vegetables I

Fruits and vegetables are full of nutrients, so they should compose the basis of our daily diet. To learn more about this food group, let answer a popular question! 

Why do some fruits turn brown when cut? 

Browning is a phenomenon involving various enzymes in the fruit. When exposed to oxygen, when an apple is cut, for example, the fruit protects itself by browning. This is a chemical reaction between the antioxidant enzymes and components of the fruit. Highly acidic citrus fruits do not undergo enzymatic browning because the acid prevents the action of enzymes. The content of iron and copper can accelerate the browning like with avocado, which is rich in these minerals. You can control the enzymatic browning in several ways.
• Increase the acidity by pouring lemon juice on cut fruit. Lemon juice also contains vitamin C, an antioxidant that reduces browning.
• Cover the fruit with a slightly sweet syrup, which reduces the contact of fruit with oxygen and protect against browning.
• Cook the fruit, which destroys the enzymes (but also affects their overall nutritional value).

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