Study on inhibition of enzymatic browning of fresh-cut banana by oxalic acid and citric acid

The effectiveness of oxalic acid and citric acid in enzymatic browning inhibition of fresh-cut banana slices were studied.At the first experiment,banana slices were dipped in 0,5,10,20,40,60,80,100mmol/L oxalic acid solution and citric acid solution for 5min,respectively,and then stored at room temperature for 8h.The L* values of banana slices were measured every two hours.At the second experiment,banana slices were dipped in 60mmol/L oxalic acid solution and citric acid solution with or without 0.5% sodium isoascorbate for 5min,respectively,packaged in plastic trays covered with PE film,and then stored at 10℃ for 5d.The L* values of banana slices were measured every day.The results showed that both oxalic acid and citric acid could inhibit browning of fresh-cut banana effectively,but oxalic acid had better anti-browning effectiveness than citric acid,no matter at room temperature or at low temperature.