Question

1. Avocadoes also turn black when their inner flesh is exposed to air. There are three techniques can be used to keep the guacamole from turning black. What are they and how does each inhibit tyrosinase enzyme activity.

Answer 1

Pat the guacamole down to give it a flat surface.

Pour a thin but visible layer of water or lemon/lime juice over the guacamole to form a barrier with the air.

Cover the dish with plastic wrap, pushing the wrap, so it is flush with the guacamole to prevent air pockets, or put the guacamole in a sealed tub.

Step-by-step explanation: