Properties of enzymes ◼ Control ripening. ◼ Cause food spoilage (rotting). ◼ Responsible for changes in flavor, color, texture and nutritional properties. ◼ Can be inactivated by heat to extend storage stability of foods.Properties of enzymes ◼ Control ripening. ◼ Cause food spoilage (rotting). ◼ Responsible for changes in flavor, color, texture and nutritional properties. ◼ Can be inactivated by heat to extend storage stability of foods