Science and Technology of Food Industry

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CN   11-1759/TS
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Study on effect of citric acid treatment on the browning prevention of fresh-cut banana[J]. Science and Technology of Food Industry, 2013, (16): 304-307. DOI: 10.13386/j.issn1002-0306.2013.16.051
Citation: Study on effect of citric acid treatment on the browning prevention of fresh-cut banana[J]. Science and Technology of Food Industry, 2013, (16): 304-307. DOI: 10.13386/j.issn1002-0306.2013.16.051
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Study on effect of citric acid treatment on the browning prevention of fresh-cut banana

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  • 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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