Abstract
This study was conducted to test the concept of fresh cut banana slices with the effects of chemical treatments on the surface appearance and selected quality indexes of banana samples right after cutting and during 2-week of storage at refrigeration conditions (0-4 C). Banana slices were treated with an ascorbic acid, sodium chloride, citric acid, calcium chloride, and sodium carbonate, water (room temperature), and hot water (65 C). Quality attributes, e.g. color, PPO (polyphenol oxidase) activities, surface appearance of the cut bananas were compared. Banana slices immersed in sodium chloride, calcium chloride, citric acid and sodium ascorbate showed visual traces of browning during storage at 4 C. After 14 days of storage, only ascorbic acid treated banana samples showed moderate browning, while all other treatments were severely affected. Browning was more severe for the samples immersed in water for all storage times. The browning measurement (a value) became increasingly positive from first to fourteenth day storage. It was observed that the inactivation of PPO enzyme was achieved for the ascorbic acid treated sample most. Rather than ascorbic acid treatment, cut banana samples showed less PPO enzyme activity for sodium chloride, citric acid, calcium chloride, sodium carbonate, hot water, and water (room temperature) treatments, subsequently. There were no significant changes observed on the different chemical treatments (sodium chloride, citric acid, calcium chloride, and sodium carbonate) except ascorbic acid. In overall, ascorbic acid was found to be the most efficient treatment on the inactivation of PPO enzyme activity among all the treatments. Beside the inactivation of the enzyme, ascorbic acid showed a better success to prevent color degradation of bananas. This study showed that ascorbic acid treatment is an effective chemical agent on the inactivation of browning enzymes.
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Claims 8
Claim · model-written summary
Several salt and acid treatments showed visual browning during storage.
- Taxon
- Bananae0
- Treatment
- sodium chloride, calcium chloride, citric acid and sodium ascorbatee0
- Outcome
- visual traces of browninge0
- Setting
- 4 Ce0
Not reportedComparatorDirection
Verbatim
e0“Banana slices immersed in sodium chloride, calcium chloride, citric acid and sodium ascorbate showed visual traces of browning during storage at 4 C.”
Claim · model-written summary
Ascorbic acid treated banana showed moderate browning after 14 days; other treatments were severely affected.
Verbatim
e0“After 14 days of storage, only ascorbic acid treated banana samples showed moderate browning, while all other treatments were severely affected.”
Claim · model-written summary
Water immersion produced more severe browning at all storage times.
- Taxon
- bananat0
- Treatment
- immersed in watere0
- Outcome
- Browninge0
- Direction
- more severee0
- Qualifier
- all storage timese0
Not reportedComparator
Verbatim
e0“Browning was more severe for the samples immersed in water for all storage times.”
t0“Banana”
Claim · model-written summary
Browning measurement increased from first to fourteenth storage day.
Verbatim
e0“The browning measurement (a value) became increasingly positive from first to fourteenth day storage.”
t0“Banana”
Claim · model-written summary
Ascorbic acid most effectively inactivated PPO.
Not reportedComparator
Verbatim
e0“the inactivation of PPO enzyme was achieved for the ascorbic acid treated sample most.”
t0“Banana”
Claim · model-written summary
Sodium chloride, citric acid, calcium chloride, sodium carbonate, hot water and room-temperature water had lower PPO activity in stated order.
Verbatim
e0“cut banana samples showed less PPO enzyme activity for sodium chloride, citric acid, calcium chloride, sodium carbonate, hot water, and water (room temperature) treatments, subsequently.”
Claim · model-written summary
Different chemical treatments other than ascorbic acid had no significant changes.
- Taxon
- bananat0
- Treatment
- sodium chloride, citric acid, calcium chloride, and sodium carbonatee0
- Outcome
- changese0
- Direction
- no significant changese0
Not reportedComparator
Verbatim
e0“There were no significant changes observed on the different chemical treatments (sodium chloride, citric acid, calcium chloride, and sodium carbonate) except ascorbic acid.”
t0“Banana”
Claim · model-written summary
Ascorbic acid better prevented banana color degradation.
Not reportedComparator
Verbatim
e0“ascorbic acid showed a better success to prevent color degradation of bananas.”
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