Why are some raisins brown-colored and some raisins golden-colored?
a. Dark-colored raisins are darker because of heat treatment, which changes the pH of the fruit, thus darkening it.
b. Dark-colored raisins are treated with metal salts.
c. Light-colored raisins are often treated with sulfur dioxide, which prevents enzymatic browning.
d. Light-colored raisins are treated with ethylene gas to facilitate ripening.
c
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