Study on the browning inhibition of Brazil orange juice

The effects of heating process and chemical treatment,such as ascorbic acid(VC),citric acid,L-Cysteine,sodium sulfite(Na2SO3),calcium chloride(CaCl2)and sodium chloride(NaCl)on browning inhibition of Baril orange juice were studied.The experiments were undertaken with single and complex anti-brown additives respectively and the results were valued by orange juice absorbance changes.It was showed that a better inhibition could obtain with 0.008 Na2SO3 or 0.050% VC alone.the former one was better.The effect of citric acid on browning inhibition was getting stronger with the increasing of its concentration.Heating treatment and other additives had no effect.With complex additives of 0.008‰ Na2SO3,0.100% citric acid and 0.050% VC,the color of orange juice was well protected.