MPSC Rajyaseva 2015 GS Paper 1 — Question 50

फळांच्या व भाज्यांच्या वितंचकीय तांबसीकरणास तपकिरीपणा कारणीभूत मुख्य वितंचक कोणते ? The key enzyme involved in enzymatic browning of fruits and vegetables is

Polyphenol oxidase (PPO) is the key enzyme responsible for the enzymatic browning (turning brown when cut or exposed to air) of fruits and vegetables.