The vitamin that controls the browning in fruits with the help of enzymes is vitamin C, also known as ascorbic acid. It acts as an antioxidant, inhibiting the enzymatic reaction that causes fruits to turn brown when exposed to oxygen.
The vitamin that controls the browning in fruits with the help of enzymes is _____?
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Question context
This question is part of 🧬 Biochemistry within the broader 🧬 Medical Science subject and appears in the ASF Airports Security Force preparation collection. Reviewing the answer together with nearby questions helps reinforce the underlying concept and identify how it may appear in competitive exams.