Why sucrose and not glucose is used to preserve fruit products ?

Options

A. Glucose is reactive as it has free CHO group
B. Sucrose is more common in nature
C. Sucrose is easily available and has both glucose and fructose
D. None of the above

Answer

### Step-by-Step Solution:

1. **Understanding the Sugars**:
- Sucrose is a disaccharide, which means it is composed of two monosaccharides: glucose and fructose.
- Glucose, on the other hand, is a monosaccharide, which is the simplest form of sugar.

2. **Reactivity of Sugars**:
- Glucose has a reactive aldehyde group (CHO) that makes it prone to participate in chemical reactions. This reactivity can lead to undesirable changes in food products.
- Sucrose does not have free reactive ends because it is a disaccharide. The bond between glucose and fructose in sucrose prevents the aldehyde group from being free to react.

3. **Preservation Mechanism**:
- The preservation of fruit products typically involves preventing spoilage caused by microorganisms and chemical reactions.
- Since sucrose is less reactive than glucose, it does not participate in reactions that could lead to spoilage, making it a better choice for preservation.

4. **Conclusion**:
- Therefore, sucrose is preferred over glucose for preserving fruit products because its structure makes it less reactive, which helps maintain the quality and safety of the preserved products.