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Enzymes in fruits
Enzymes are active in fruits, too. One obvious example of enzyme action is the darkening of light colored fruits. Blanching fruits to inactivate the enzymes would cause them to have a cooked flavor so we use other methods.
One is to keep air (oxygen) away from the pieces of fruit. We do this when we pack fruits in syrup so that air can’t get to individual pieces.
Another method of interfering with enzyme activity in fruits is to add ascorbic acid. The enzyme works on the ascorbic acid instead of the fruit. A third method is to add citric acid to make the food more acid. This works because enzymes are less active in an acid medium. Ascorbic acid and citric acid are sometimes combined in commercial products designed to keep fruits from darkening.
Packaging materials for freezing
Frozen foods maintain high quality if all air is excluded from the package and a moisture-vapor proof seal is achieved.
Many different packaging materials are used in the freezer. Some do a better job of keeping the food at the peak of quality than others. What are the marks of a good packaging material?
It should be moisture and air tight. No moisture should escape from the package and no outside moisture or air should get into the
90.8%