I was wondering why the ascorbic Acid content of oranges might decrease if the temperature decreases to just above freezing. Without enzyme interaction. (focus on the chemistry) Any thoughts on the topic?
And why do you think it’s without enzyme?
Because non was added in the experiment that was done.
Might enzymes be present in the orange even if none are added experimentally? If enzymes are present, might they affect the chemistry?
it was in orange, wasn’t it?