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Why are enzymes inactivated during fruit processing?
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fruit processing
Limes being prepared for processing into juice, Tecoman, Mexico.
Enzymes are inactivated during fruit processing primarily to prevent the degradation of food quality that occurs after harvest. While these enzymes are essential for biological processes in living plant tissues, they continue to catalyze biochemical reactions post-harvest, which can lead to spoilage.1
Specifically, inactivation is necessary to stop several undesirable changes:
- Browning: Enzymes such as polyphenoloxidase and peroxidase are responsible for discoloration.123
- Softening: Pectic enzymes can cause excessive softening of fruit tissues.123
- Off-flavours: Enzymatic activity can lead to the development of unpleasant tastes and the loss of nutrients, such as vitamins.123
To achieve this, processors use methods like blanching—heating fruit in water or steam—or thermal processes like canning to destroy these troublesome enzyme systems. By inactivating these catalysts, the shelf life of the fruit is extended, and its texture, flavour, and nutritional value are better preserved.2341