Identify the chemical used to slow down the browning action of cut...

Identify the chemical used to slow down the browning action of cut fruit.

Options

A $\text{SO}_3$
B $\text{SO}_2$
C $\text{H}_2\text{SO}_4$
D $\text{Na}_2\text{CO}_3$

Correct answer

B. $\text{SO}_2$

Step-by-step solution

The browning of cut fruits is primarily due to enzymatic oxidation, specifically the action of the enzyme polyphenol oxidase.

Sulfur dioxide (

\text{SO}_2

) acts as an antioxidant and a preservative. It inhibits the activity of polyphenol oxidase and prevents the oxidation process, thereby slowing down the browning action of cut fruits.

Answer:

\text{SO}_2

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