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All organisms contain many enzymes
All organisms contain many enzymes. The raw materials that are converted to foods contain hundreds of enzymes. These enzymes are important inthe growth and maturation of the raw materials, and the enzymes continue to be active after harvest. Often enzyme activity increases during storage because of the diintegration of cellular structure. As an example, softening of tomatoes following optimum maturity due to increased enxyme activity.
Plant tissues contaminated with microorganisms, such as brown rot fungi containing polyphenol oxidase, can literally be lost overnight due to the rapid growth and multiplication of enzyme-containing microorganisms.
Bruising of fruit or vegetable leads to rapid browning due to polyphenol oxidase.
Posted by maurice_ch909 on Tuesday, November 18, 2008
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