Inibição do escurecimento enzimático de banana maçã minimamente processada

Abstract

The goal of this work was to evaluate the effect of ascorbic acid (AA), calcium chloride (CC), L-cysteine hydrochloride (Cys) and EDTA on prevention of enzymatic browning of fresh-cut apple banana. The following combinations were used: (i) AA 1%+CC 1%+Cys 0.5%, (ii) AA 1%+CC 1%+Cys 1% (iii) AA 1%+CC 1%+Cys 1.5% e (iv) EDTA 1%, building up four treatments of a completely randomly design. Fresh-cut products without chemical treatment were not analyzed because they browned quickly and presented less than 6 h of shelf life. The bananas were treated with sodium hypochlorite, sliced, dipped in chemical treatments, put in packages sealed with 30 μm PVC film and stored for five days at 5±1°C and 85±3% RH. Samples were evaluated every day, during five days of storage. The treatments contenting AA 1%+CC 1%+Cis 1% and AA 1%+CC 1%+Cis 1.5% determined the higher values of titratable acidity and lower values of pH. Increasing in a* value and decreasing in b* and L* values on fresh-cut apple banana were observed, in spite of chemical treatment, during the storage. AA 1% + CC1% + Cis1.5% treatment was the most effective on prevention of changes in a*, b* and L* values, associated to color of slices. Increasing in polyphenoloxidase (PPO) and peroxidase (POD) activity was observed during the storage of banana slices, despite the treatment, except a decreasing observed on PPO activity, on products treated with EDTA. Treatments contenting EDTA and AA 1%+CC1%+Cis1.5% were the most effective on contention of increasing of PPO and POD activities, respectively. © 2006 SBCTA.