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Softening enzymes that damage pickles can remain active even after

  • A.The fruit has been frozen solid for several weeks
  • B.The moulds that produced them have been removed
  • C.The brine has been raised above thirty per cent salt
  • D.The pickles have been fully sterilised by heating

Answer: B

The enzymes are separate from the organisms, so cleaning away the mould does not undo the damage its polygalacturonases can still do. This is why prevention, by removing blossoms and excluding air, matters more than dealing with visible growth later.

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