Glossary · Quality & defects
Enzymatic browning
Surface darkening caused by enzymes reacting with oxygen after fruit is cut. Common in apple, banana, and pear. Can be controlled by pre-treatment and fast freezing.
Articles that use this term
- Technology How Pretreatment Dips Change Freeze-Dried Fruit Color and Texture Jul 9, 2026 · 7 min read
- Technology How Nonenzymatic Browning Develops in Freeze-Dried Fruit During Storage Jul 2, 2026 · 7 min read
- Labels & Quality What Sulfites Mean on Freeze-Dried Fruit Labels May 22, 2026 · 7 min read
- Fruit Reports A Field Guide to Apples for Freeze-Drying May 12, 2026 · 9 min read
- Fruit Reports How Many Types of Apples Are There? A Guide to Apple Varieties May 12, 2026 · 10 min read
- Fruit Reports A Field Guide to Bananas for Freeze-Drying May 11, 2026 · 9 min read
- Fruit Reports How Many Types of Bananas Are There? A Guide to Banana Varieties May 10, 2026 · 10 min read