MadSci Network: Agricultural Sciences |
Agricultural crops contains naturual enzymes which assist in the metabolic and regulatory functions of the plants. When these crops are harvested, enzymes can be released into interstitial and tissue spaces. This is true in the case of apples that have been bruised, or other fruits that have been harvested but not consumed and then brown (i.e. bananas). These enzymes cause browning reactions, which make the food unappealing, and trick the consumer into thinking it is spoiled. Processing peas involoves a blanching step - which is simply a quick dunk of the peas in hot water. This hot water dunk inactives the degrading enzymes, preventing their reactions, and maintaining the freshness of the food for an extended period of time.
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