Select the incorrect answer We can minimize enzymatic browni

Select the incorrect answer. We can minimize enzymatic browning by: Adding an acid to decrease the pH below 4 Increasing the oxygen exposure by coating with sugar or immersing in sugar solutions Applying an antioxidant, such as ascorbic acid or sulfur solution Blanching the fruit or vegetable, which denatures the polyphenolic oxidase enzymes

Solution

Enzymatic browning is a chemical process in which the fruits and vegetables become brown in colour by the enzyme polyphenoloxidase.

This action of the enzyme can be prevented by application of an antioxidant such as ascorbic acid ( lime juice) or sulfur solution.

So the correct option is C