What causes enzymic action in fruits and vegetables?

Enzymic action in fruits and vegetables is primarily caused by the natural enzymes that are present within the cells of these foods. These enzymes, such as amylases, lipases, and proteases, play crucial roles in various biological processes, including ripening, flavor development, and the breakdown of compounds that can affect texture and nutritional content.

When fruits and vegetables are harvested, these natural enzymes remain active and can continue to facilitate biochemical reactions that can lead to changes in flavor, color, and texture over time. This is particularly important in the ripening process, where enzymes help convert starches into sugars, making the fruit sweeter and more palatable.

While other factors like exposure to extreme heat or chemical additives may affect the overall quality and shelf life of fruits and vegetables, they do not directly cause enzymic action. Instead, those factors may lead to the denaturation or inactivation of enzymes, which would halt enzymic processes rather than initiate them. Similarly, natural aging processes and hormones do influence the lifecycle of fruits and vegetables, but it is the inherent enzymes that are responsible for the enzymic actions observed.