Combined Effect of Citric Acid and Ascorbic Acid as Chemical PreTreatments to Prevent Enzymatic Browning in Fresh Cut Ambul Banana (Musa spp.)

Abstract

Minimally processed products give several health benefits to consumer such as reducing meal preparation time, less storage space and reduced waste disposal. Texture and colour are the two of the most noticeable quality of parameters of fresh cut fruits and vegetables that may change during storage. Enzymatic browning affects the product’s appearance by changing the cut surface colour into dark as a result of formation of dark pigments. Several chemicals such as acidulants are used to control browning. Ambul Banana slices are very sensitive to physiological browning, a problem that has precluded their use as fresh cut salad. Ambul banana were harvested from a farmer field in Anuradhapura. Fruits were selected at stage four of ripeness (more yellow than green). Banana were washed with water followed by immersion in 5% Hydrogen peroxide solution at 4 ˚C for 2 min. Fruits were cut in to slices with thickness of 0.5 cm and packed in transparent polystyrene containers with filling solution. Three different filling solutions (Sugar solutions) were prepared and the solution was filled by keeping the head space as 1 cm. The cups were kept under refrigerated condition (5±1 °C) for quality analysis during storage. The physicochemical characteristics such as pH, TSS (Total Soluble Solids), colour, firmness and Total Plate Count (TPC) were evaluated. Data obtained were in triplicate (n=3) and the results were assessed by Completely Randomized Design using ANOVA by SAS statistical package. Mean separation was done by using Least Significant Difference (LSD) at α= 0.05. Enzymatic browning in minimally processed Banana can be controlled by adding 2.5% citric acid + 1.5% ascorbic acid as preservatives incorporate with sugar solution (30° B). The shelf life of fresh cut Ambul banana can be extended up to 8 days under refrigerated condition (5±1 °C) without significant quality deterioration.