2013•Science and Technology of Food IndustryRequires access

Study on effect of citric acid treatment on the browning prevention of fresh-cut banana

Liu Cheng-hui

Abstract

Effect of different concentrations of citric acid treatment on fresh-cut banana browning stored under 4℃ were studied. The results showed that the suitable concentration of citric acid significantly delayed the decline of fresh-cut banana weightlessness rate,reduced the fresh-cut banana polyphenol oxidase(PPO) and peroxidase(POD) activity,and inhibited malondialdehyde(MDA) content. The treatment conduced to maintain the appearance quality and nutritional value of fresh-cut banana. The physical and chemical indexes dedicated that 2.0% citric acid was the best treatment,and then was the 1.0%.

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Key concepts: Citric acid, Polyphenol oxidase, Browning, Chemistry, Point of delivery, Peroxidase, Food science, Banana peel