The activity of enzymes in fruits usually decline at temperature___________________?
Correct answer: D. Above 30ºC
- A. Above 10ºC
- B. Above 20ºC
- C. None of the above
- D. Above 30ºC
Explanation
Fruit enzymes generally become less active above about 30°C because excessive heat reduces enzyme stability and may denature proteins. Mild warming can initially accelerate enzyme reactions, so the decline occurs only after the optimum range is exceeded.
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