MPSC Rajyaseva 2015 GS Paper 1 — Question 50
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फळांच्या व भाज्यांच्या वितंचकीय तांबसीकरणास तपकिरीपणा कारणीभूत मुख्य वितंचक कोणते ? The key enzyme involved in enzymatic browning of fruits and vegetables is
1)पेरॉक्सिडेज् / Peroxidase
2)पॉलिफेनॉल ऑक्सिडेज / Polyphenol oxidase✓ Correct
3)कॅटॅलेज / Catalase
4)कोलेस्टेरॉल ऑक्सिडेज / Cholesterol oxidase
Polyphenol oxidase (PPO) is the key enzyme responsible for the enzymatic browning (turning brown when cut or exposed to air) of fruits and vegetables.