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Meri-Rastilantie 3 C, FI-00980 Journal of Food, Agriculture & Environment Vol.5 (3&4) : 151-157. 2007 www.world-food.net
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Effect of antibrowning agents on banana slices and vacuum-fried slices

Muanmai Apintanapong*, Kuluma Cheachumluang, Punnarai Suansawan and Noppawan Thongprasert
Department of Food Science and Technology, School of Science, University of the Thai Chamber of Commerce, Bangkok
10400, Thailand. *e-mail: a_muanmai@yahoo.com

Received 18 December 2006, accepted 22April 2007.

Abstract
Enzymatic browning of banana slices is occurred practically in vacuum-fried banana slices during processing. Control of enzymatic browning can
be achieved by various methods, and chemical treatment is one of them. However, most of the reported inhibitory activities were measured
individually at different conditions in different commodities. Therefore, the aim of this study was to evaluate the most effective antibrowning
agents for banana slices by using individual 12 compounds and combination treatments of the best selected three compounds with three widely
used agents (ascorbic acid, citric acid and lactic acid). Mixed antibrowning agents were selected and applied in vacuum-fried banana slices. Sensory
discrimination using bipolar R-index was done in comparison with untreated sample. Among the compounds tested, calcium chloride and cysteine
showed the highest inhibitory activity on banana slice browning due to least change in lightness (P≤0.05). Tartaric acid, formic acid, oxalic acid,
ascorbic acid and citric acid belonged to a medium inhibitor group followed by the weak inhibitor group of lactic acid, acetic acid, succinic acid and
sodium chloride. According to the change in lightness and blueness (DL* and Db*), calcium chloride, cysteine and tartaric acid were selected to use
in combination with three widely used agents. Synergistic effect was found, it appeared that 0.5% tartaric acid and 1% ascorbic acid (TA), 0.5%
calcium chloride and 1% ascorbic acid (CA) and 0.5% cysteine and 1% citric acid (CC) have strong potential for browning inhibition. In sensory
discrimination, treated samples had lower colour intensity than control, whereas their appearances were better and they had significantly (α =
0.05) more sour or tart taste. Banana slices treated with CA and CC had more overall preference than the others. However, after vacuum-frying,
vacuum-fried banana slices treated with mixed agent solution that contained ascorbic acid caused formation of off-colours as shown in higher
redness value (a*). Sour taste was found in samples treated with CA and CC and less sour taste than control was found in TA samples. In overall
preference evaluation, CC sample was perceived to have significantly highest R-more values while the others were less than control (α = 0.05).

Key words: Banana, Musa spp. AAA group, enzymatic browning, antibrowning agents, inhibitory activity on browning, vacuum-fried banana
slices, synergistic effect, bipolar R-index, degree of colour change, change in lightness.

Introduction
As bananas are one of the world’s most traded fruit in both fresh
and processed forms, the market quality and consumer
acceptability of fresh banana and processed banana are
significantly influenced by the colour of the fruit. For vacuum-
fried banana slice products which are popular in Thailand, bananas
are prepared by peeling and slicing before vacuum-frying. In this
preparation step, as a result in slicing and waiting for processing,
there is accumulation of cell fluids, especially the phenolic
compounds, on the cut surface and their exposion to oxygen,
leading to browning 1.
Phenolic compounds undergo oxidation to brown compounds
that discolour fruits, reducing their quality 2. Discolouration is
known as enzymatic browning which results from the action of a
group of enzymes called polyphenol oxidase (PPO). PPO has
been reported to occur in all plants and exists in particularly high
amounts in mushroom, banana, apple, pear, potato, avocado and
peach 1. PPO catalyzes, in the presence of oxygen, the oxidation
of mono- and di-phenols to o-quinones; these products are highly
reactive and can either polymerize spontaneously to form high-
molecular-weight compounds or brown pigments, or react with
amino acids and proteins to enhance the brownish colour
produced 3, 4.
Journal of Food, Agriculture & Environment, Vol.5 (3&4), July-October 2007
Inhibition of enzymatic browning can be achieved by a number
of strategies that can be divided into three classes, depending
on whether they affect the enzymes, substrates or reaction
products, although in some cases, two or three targets can be
affected at the same time. In addition, enzymatic inhibition can be
reversible or irreversible; the latter case often achieved by
physical treatment (heat), while chemicals may act in one or
another way 5. The control of enzymatic browning has always
been a challenge to the food industry. For using chemical
treatments, several types of chemicals are used in the control of
browning; some act directly as inhibitors of PPO, others by
rendering the medium inadequate for the development of the
browning reaction, still others act by reacting with the products
of the PPO reaction before these can lead to the formation of dark
pigments 5.
Therefore, the main purpose of this study was to find the most
effective antibrowning agents for banana slices by using
individual and combination treatments. The selected antibrowning
agents were applied in vacuum-fried banana slices and sensory
discrimination of this product was evaluated.
151
 Material and Methods
Material: Banana fruits (Musa spp. AAA group) with outside
diameter of 12 to 16 cm were purchased from Huay Kwang Local
Market, Bangkok, Thailand. Samples were prepared for experiment
when the fruit attained a peel colour index of 6 according to the
CSIRO banana ripening guide 6. For chemical composition, banana
flesh has 4.17±0.48% of starch, 5.62±0.07% of protein, 2.65±0.39%
of fat, 0.90±0.11% of crude fibre, 1.73±0.42% of ash and
71.77±1.52% of moisture content. The pH and total soluble solid
were 4.94±0.37 and 26.9±0.6°Brix. The titratable acidity (as % citric
acid) was 0.43±0.01%. The mean values of banana peel colour
coordinates were: L* = 47.57±1.75, a* = 2.24±0.38 and b* =
31.21±2.72. For surface colour measurement of banana slices, the
mean values were: L* = 46.88±1.09, a* = 0.90±0.55 and
b* = 16.93±1.52.
Antibrowning agent treatments: Individual treatment.
Antibrowning agents used in the experiment can be classified
into four groups that are carboxylic acids (acetic, formic, lactic,
oxalic, succinic and tartaric acids), ascorbic acid, sulfur-containing
amino acid (cysteine) and others (calcium chloride and sodium
chloride). For determination of each antibrowning agent effect,
concentration of each dipping solution was 1% (w/v). After
evaluation, three antibrowning agents were selected for study
on synergistic effect of mixed antibrowning agents.
Combination treatment. Selected agents were used in
combination with ascorbic acid, citric acid and lactic acid that are
widely used commercially. Each dipping solution for synergistic
effect study was prepared from 0.5% (w/v) selected antibrowning
agent and 1% (w/v) mixed agent.
Slicing and dipping: Banana fruits were washed with water, peeled
and sliced into pieces with 5 mm thickness. Ten banana slices
were treated in 500 ml of dipping solution prepared from
antibrowning agents for 3 min and drained. The excess liquid
was removed on cheese cloth. Samples were kept on the
laboratory bench at room temperature for 3 h.
University of the Thai Chamber of Commerce, were recruited for
sensory discrimination. The panelists were asked to rate the
colour intensity, appearance, firmness, sour taste and overall
preference of treated banana and vacuum-fried banana slices
when compared to control without treatment. The panelists
specified if they thought these attributes were more than (sure,
unsure), the same (sure, unsure) or less than (sure, unsure) the
labeled control sample. The R-index approach was used in order
to determine if panelists would be able to distinguish differences
in attributes of banana and vacuum-fried banana slices when
compared to the control.
Data analysis: Data were analyzed using the analysis of variance
(ANOVA) and significant differences were separated using
Duncan’s multiple-range tests when the F values of ANOVA
showed significance at P≤0.05 (SPSS v 10.0 SPSS Inc. Chicago,
IL, USA).
For sensory discrimination, the bipolar R-index approach
requires that the panelists rate the attributes as more (sure,
unsure), same (sure, unsure) or less (sure, unsure) than the
labelled control (Table 1). This value provides both magnitude
and the direction of the difference that was perceived by the
panelists. The bipolar R-index value is calculated as follows:
R-More = {[a1(f1+g1+h1)+b1(g1+h1)+c1h1] + [1/2(a1e1+b1f1+c1g1+d1h1]}
[(a1+b1+c1+d1)u(e1+f1+g1+h1)]
R-Less = {[a2(f2+g2+h2)+b2(g2+h2)+c2h2] + [1/2(a2e2+b2f2+c2g2+d2h2]}
[(a2+b2+c2+d2)u(e2+f2+g2+h2)]
To determine if the attribute in question is either more or less in
intensity, a frequency table was prepared with the number of
discriminators compared to the proportion of more or less values
recorded. Of the two measures, either more or less, one direction
was chosen based on which had the higher number of cumulative
responses. Therefore, it was possible to determine whether a
significant difference existed between the samples using a one-
tailed test at α= 0.05.

Vacuum-frying of banana slices: Banana slices were prepared, Table 1. Bipolar R-index.
treated with dipping solution and drained before vacuum-frying. More than More than Same as Same as
Laboratory vacuum-fryer (2 kg capacity, Kasetsart Kampangsaen Control Control Control Control
University, Nakornprathom, Thailand) was used with adjusted Sure (S+) Unsure (S+?) Unsure (N?) Sure (N)
Signal a1 b1 c1 d1
temperature at 90±2°C and pressure at 70 mmHg vacuum for Noise e1 f1 g1 h1
1.5 h. Less than Less than Same as Same as
Control Control Control Control
Colour measurement: The changes in surface colour of the Sure (S-) Unsure (S-?) Unsure (N?) Sure (N)
Signal a2 b2 c2 d2
treated banana slices and control (without treatment) were Noise e2 f2 g2 h2
measured by a Hunter colourimeter (HunterLab DP-9000, Reston,
Virginia, USA) at 10 min intervals for 3 h. The colour was recorded
using the CIE-L*, a*, b* scale, where L* represents lightness, a* Results and Discussion
represents chromaticity on a green (-) to red (+) axis and b* Effect of each antibrowning agents on banana slices: In this
represents chromaticity on a blue (-) to yellow (+) axis. Ten research, effect of each antibrowning agents on banana slice
replications were done for measurement of L*, a* and b*. browning was investigated using tristimulus colourimetry that
Numerical values of a* and b* were converted into Hue angle can be applied directly to cut surfaces.
(Hue = tan-1b*/a*) and Chroma (Chroma = (a*2+b*2)1/2). The degree The data obtained was given in L* (lightness), a* (greenness
of colour change was expressed by DL*, Da* and Db* values. or redness) and b* (blueness or yellowness). From previous
research, the tristimulus colourimeter was an effective means of
Sensory discrimination: The 20 trained panelists from measuring banana pulp colour, as measurements were closely
Department of Food Science and Technology, School of Science, correlated with those obtained by visual matching with colour

152 Journal of Food, Agriculture & Environment, Vol.5 (3&4), July-October 2007
 14 charts7. When the colour became darker, producing a
e
ef e decrease in L* coordinate and more yellow, producing
12
an increase in b* coordinate. The colour coordinates
de
L* and b* were highly correlated with visual matching
10 de
cd
colour charts, and the colour of banana pulp can be
cd
8 c objectively measured by the combined use of L* and
DL*

bc bc b* coordinates 7. For browning in apples, a decrease in

6
a L* value and an increase in a* value are indicative of
ab
browning 8. Son et al. 9 selected “δL” value (L value at
4 initial-L value at given time) to express degree of
browning. Therefore, to compare the effective of each
2
antibrowning agent on browning of banana slices, the
difference between L*, a* and b* values before and
0
after browning were computed and expressed as DL*,
tartaric

NaCL
succinic
formic
CaCl2

ascorbic

citric
oxalic
cysteine

control
acetic
lactic Da* and Db* values (Figs 1, 2 and 3, respectively). DL*
and Db* were used as an index for selection of effective
Figure 1. DL* value of banana slices after 3 h treatment with 1% of each antibrowning agents.
antibrowning agent. Duncan’s multiple range tests (P = 0.05) were performed. The samples with higher amount of DL*, Da* and
Any treatments which were not significantly different from one another are Db* values represented more browning, more greenness
illustrated as the same letter on the bar graph. (less redness) and more blueness (less yellowness),
1.5 respectively. From DL* values (Fig.1), based on
f Duncan’s multiple range tests (P= 0.05), the effectiveness
1 of antibrowning agents may be divided into three groups.
Calcium chloride and cysteine were the best inhibitor
0.5 e
group that showed least change in lightness. Tartaric
0 de de acid, formic acid, oxalic acid, ascorbic acid and citric
cde
Da*

bcd cd cd
acid belonged to a medium inhibitor group followed by
-0.5 cd
the weak inhibitor group of lactic acid, acetic acid,
bc
-1 ab succinic acid and sodium chloride. The latter group was
the most ineffective, showing severe browning on
a
-1.5 banana slices during the 3 h period and their DL* values
-2
were not significantly different from the control (P > 0.05).
Cysteine, tartaric acid and calcium chloride gave lowest
NaCl
control

succinic
acetic

lactic
formic

cysteine
tartaric
ascorbic

oxalic
citric
CaCl2

Db*. This result shows that treated samples with these

Figure 2. Da* value of banana slices after 3 h treatment with 1% of
each antibrowning agent. Duncan’s multiple range tests (P = 0.05) were
performed. Any treatments which were not significantly different from
one another are illustrated as the same letter on the bar graph.
10
8
6 the formation of dark pigments 1. Antibrowning agents
bc
4 bc
Db*
browning agents had more yellowness while Db* values
of treated samples with ascorbic acid, oxalic acid, citric
acid and formic acid were not different from control
(Fig. 3). Acetic acid, lactic acid, succinic acid and sodium
chloride gave higher Db* values than control.
Several types of chemicals are used in the control of
browning; some act directly as inhibitors of PPO, others
e by rendering the medium inadequate for the development
de
of the browning reaction, still others act by reacting with
de de the product of the PPO reaction before these can lead to
cd
cd
bc can be divided into many groups based on their

mechanism on inhibition of enzymatic browning 1, 10. In

b this research, there were four groups of the agents used
2 b
for browning inhibition. Tartaric acid, formic acid, oxalic
0 a acid, citric acid, lactic acid, acetic acid and succinic acid
-2
are acidulants which are carboxylic acids. Ascorbic acid
is one types of reducing agents. Cysteine can be
-4 classified as sulfur-containing amino acid and other
ascorbic
cysteine

succinic
NaCl

antibrowning agents, as other halides, are calcium

control
formic
tartaric

acetic

lactic
citric
CaCl2

oxalix

chloride and sodium chloride.

The optimum pH for PPO has been reported as ranging
Figure 3. Db* value of banana slices after 3 h treatment with 1% of from acid to neutral, in most fruits and vegetables,
each antibrowning agent. Duncan’s multiple range tests (P = 0.05) were
optimum PPO activity is observed at pH 6.0-6.5, while
performed. Any treatments which were not significantly different from
one another are illustrated as the same letter on the bar graph. little activity is detected below pH 4.5 11. Richardson

Journal of Food, Agriculture & Environment, Vol.5 (3&4), July-October 2007 153
and Hyslop 12 reported that irreversible inactivation of PPO can preservation of fresh-cut products can frequently be achieved
be achieved below pH 3.0. However, these acids may leave off- using a combination of treatments 1. In many cases, the enhanced
flavors and promote tissue softening and therefore must be used activity of the combined ingredients is additive, although
with care 10. Son et al. 9 reported that some carboxylic acids that synergism is often claimed for experimental blends of
were oxalic and tartaric acid showed only a slight change in antibrowning agents 2. Three antibrowning agents with smallest
lightness of apple slices. Citric acid and lactic acid were medium DL* and Db*; calcium chloride, cysteine and tartaric acid; were
inhibitors, whereas acetic acid, succinic acid and formic acid were selected to use in studying on synergistic effect of mixed
weak inhibitors. This report gave some consistent results as in antibrowning agents. The synergistic effect on selected
banana slices that some of acidulants, as tartaric acid and oxalic antibrowning agents was examined by mixing 0.5% of calcium
acid, were medium inhibitors, while lactic acid, acetic acid and chloride, cysteine and tartaric acid with 1% of citric acid, lactic
succinic acid cannot inhibit browning. acid and ascorbic acid. Samples treated with 0.5% tartaric acid
Cysteine is thiol-containing compound that is also reducing and 1% ascorbic acid (TA), 0.5% calcium chloride and 1% ascorbic
agent that inhibits enzymatic browning. Cysteine was reported acid (CA) and 0.5% cysteine and 1% citric acid (CC) gave the
to have a good effectiveness at high concentration (5 mM) 13. best browning inhibition (Figs 4-6). The results show that
However, the threshold of acceptance should be carefully lightness was found to be constant in treated samples with TA
checked by means of sensory analysis. Cysteine directly reacts and CA, while samples treated with CC gave an increase in
with the PPO and forms stable complexes with copper 14. However, lightness. All of these treatments also gave more yellow banana
it is also known that cysteine reacts with quinine products and slices.
forms colourless conjugated compounds 9. As reported by Son These results show that a strong synergistic effect occurred
et al. 9, there was no change in the L value of apple slices dipped by using combination treatments of antibrowning agents. Ponting
in a 1% solution of cysteine. The same result was obtained in this et al. 19 also obtained that combination of 0.1% calcium chloride
experiment that cysteine gave lowest DL* value. Guerrero-Beltrán
et al. 15, 16 also reported that peach purees containing ascorbic
10 c
acid and cysteine maintained their colours individually for 9 days. DL* Da* Db* cc
8
Ascorbic acid is reducing agent that causes chemical reduction
of colourless o-quinones resulting from the PPO reaction back to 6 bb
o-diphenols 17. Reductants are irreversibly oxidized during the 4 b b
b b
reaction, which means that the protection they confer is only 2
temporary since they are consumed in the reaction. When all the a
a b bb b b
0 b b
reducing agent added is oxidized, the o-quinones from the PPO b
reaction may undergo further oxidation reactions (not involving -2
a a
PPO), and finally rapid polymerization leading to the formation of -4 a a
brown pigments. Due to the oxidative nature of enzymatic -6
browning, reducing agents can also be applied in the prevention
-8
of discolouration 1. Ascorbic acid is probably the most widely
-10
used antibrowning agent, and in addition to its reducing taro.5asl taro.5cil taro.5lacl control
properties, it also slightly lowers pH. Ascorbic acid reduces the
o-benzoquinones back to o-diphenols, and it also has a direct Figure 4. DL*, Da* and Db* values of banana slices after 3 h treatment
with 0.5% tartaric acid in combination with 1% ascorbic acid (tar0.5as1),
effect on PPO 11. Son et al. 9 found that ascorbic acid was effective
citric acid (tar0.5ci1) and lactic acid (tar0.5lac1), respectively.
antibrowning agent, however, its reducing power was depleted
within 20 min. In this research, ascorbic acid was found to be an
intermediate inhibitor as seen in its DL* value that was lower
10 d
than the control. DL* Da* Db*
For other antibrowning agents, sodium chloride was known to 8
cc
inhibit PPO according to its ability in decreasing pH. However, 6
bb
chloride is a weak inhibitor and it required higher concentration
4
to elevated inhibition level that may cause the change in product b b
b
taste 1. This seemed to be same with this result which shows 2 b
aa b
b
that 1% sodium chloride cannot be used to inhibit browning in 0
bc
bc
c b
c b
banana slices. The DL* value was not significantly different with
-2 aa
the control . Calcium chloride has also been reported to reduce aa
browning 1. Rosen and Kader 18 reported that 1% calcium chloride -4

gave a lighter colour than water-treated control slices of pear. -6

This was most likely due to the PPO inhibition by chloride ion 1 -8
and the same result was found in this experiment. Ponting et al. 19
-10
also found that calcium chloride can cause almost as much ca0.5asl ca0.5lacl ca0.5cil control
inhibition on ‘Newton Pippin’ apples.
Figure 5. DL*, Da* and Db* values of banana slices after 3 h treatment
with 0.5% calcium chloride in combination with 1% ascorbic acid
Synergistic effect of mixed antibrowning agents: More effective (ca0.5as1), lactic acid (ca0.5lac1) and citric acid (ca0.5ci1), respectively.

154 Journal of Food, Agriculture & Environment, Vol.5 (3&4), July-October 2007
 dd bb
10 40 ab
8
DL* Da* Db* aa
L* a* b*
a
Chroma
a
Hue ab

c
c 35
6
b
4 b 30
c
c
2 cc
cc
0 b 25
a a bb a b
a a a
-2
20 a a
-4 a a ab bb
ab a
a
a a a ab a
-6 15 ab a
a
-8
10
ab
a b
-10
cys0.5cil cys0.5lacl cys0.5asl control
a
a c a c
ab

Figure 6. DL*, Da* and Db* values of banana slices after 3 h treatment
with 0.5% cysteine in combination with 1% citric acid (cys0.5ci1),
lactic acid (cys0.5lac1) and ascorbic acid (cys0.5as1), respectively.
and 1% ascorbic acid resulted in the lowest loss of reflectance or
browning readings in the case of ‘Newton Pippin’ and ‘Golden
Delicious’ apples. Based on the research of Son et al. 9, apple
browning can be effective prevented by combining 1% ascorbic
acid or citric acid with less than 0.02% oxalic acid as a dipping
solution. Pizzocaro et al. 20 reported that a 0.2% solution of citric
acid resulted in little or no inhibition of PPO in ‘Golden Delicious’
apple cubes, and that dipping the apple cubes in a solution of 1%
ascorbic acid and 0.2% citric acid resulted in 90-100% inhibition
of PPO. However, Janovitz-Klapp et al. 21 reported that combining
50-70 mM citric acid with ascorbic acid exhibited little effect on
the PPO activity of ‘Red Delicious’ apples. Rocha and Morals 2
also found the contrary results in using combination of ascorbic
acid, citric acid and calcium chloride in minimally processed
‘Jonagored’ apples. An ascorbic acid was the most efficient
chemical treatment in reducing the PPO activity of ‘Jonagored’
apple cubes.
As seen, each compound has its own strength and weakness
in terms of variable potency, availability, safety and cost. However,
its appears that TA, CA and CC have strong potential for
browning inhibition. Therefore, these three treatments were
selected to apply in banana slices prepared for vacuum-frying.
Effect of mixed antibrowning agents on vacuum-fried banana
slices: Banana slices were treated with TA, CA and CC before
vacuum-frying. After vacuum-frying, the colour measurements
were done and compared with the control without treatment and
no delay time before frying. All treatments were not significantly
different in L* and b* values (Fig. 7). However, the a* value of
samples treated with TA and CA was increased significantly
(P≤0.05), while samples treated with CC gave less redness and its
yellowness was not different with the control (P>0.05). There
was no chroma difference (P>0.05) among all samples with and
without treatment while the hue angles were significantly different
(P≤0.05). Ascorbic acid can cause formation of off-colours and/
or off-flavor. Therefore, samples treated with solution containing
ascorbic acid gave off-colour as shown in higher redness value
(a*) 1. All of these treatments were used to determine sensory
discrimination of banana and vacuum-fried banana slices using
bipolar R-index.
5
b b
c
b a c a
0
-5
TA CA CC control
Figure 7. L*, a*, b* Chroma and Hue angle values of vacuum-fried
banana slices after treatment with TA, CA and CC in comparison with
no treatment (control), respectively.
Sensory discrimination: The R-index measures the degree of
difference between the control and treated samples in term of the
probability of discriminating between the two in paired
comparison. The bipolar R-index method generated 2 R-indices
(R-more and R-less) for banana and vacuum-fried banana slices
after 1 h treatment with TA, CA and CC in comparison with samples
without treatment (control). Depending on the panelists’
responses, the value of R-more and R-less could have larger or
smaller sample sizes. The sum of each bi-polar R-index (R-more
plus R-less) is not equal to 100% (Table 2 and 3) because they
were calculated directly from the responses and some values
were shared in calculation.
Banana slices: For all treated samples, more panelists indicated
that treated samples had lower colour intensity than control,
whereas their appearances were better and they had significantly
(α = 0.05) more sour or tart taste. As known, tartaric acid is found
in grapes and wines and gives them a tart taste, whereas citric
acid found in citrus fruits gives them a sour taste. All samples
had no significant difference in firmness. However, samples
treated with CA and CC had more overall preference than control
and samples treated with TA.
Vacuum-fried banana slices: Banana slices treated with TA,
CA and CC were fried in vacuum-frying at 90±2°C and 70 mmHg
vacuum for 1.5 h. Vacuum-fried banana slices were determined
for sensory discrimination using bipolar R-index. More panelists
indicated that treated samples had significant difference in colour
intensity than control. TA and CA samples gave more colour
intensity while CC samples gave less (Table 3). The CC was
estimated to be effective antibrowning agent that did not gave
off-colour after frying. However, better appearance of all treated
samples was found significantly. For firmness discrimination, CA
samples gave more firmness while TA and CC samples less than
the control. Firmness of vacuum-fried banana slices treated with
CA may be caused from calcium treatments that help maintain

Journal of Food, Agriculture & Environment, Vol.5 (3&4), July-October 2007 155
tissue firming. Application of calcium chloride helped maintain
cantaloupe, muskmelon, kiwifruit, fresh-cut apple, pear and
strawberry firmness 10.
Sour taste was found in samples treated with CA and CC and
less sour taste than control was found in TA samples. In overall
preference evaluation, CC sample was perceived to have
significantly highest R-more values while the others were less
than control.
Conclusions
From DL* values, the effectiveness of antibrowning agents may
be divided into three groups. The best inhibitor group contained
calcium chloride and cysteine. Tartaric acid, formic acid, oxalic
acid, ascorbic acid and citric acid belonged to a medium inhibitor
group. Lactic acid, acetic acid, succinic acid and sodium chloride
can be classified in the weak inhibitor group. According to the
lowest change of L* and b* (DL* and Db* values) that
represented less browning and blueness, three compounds,
tartaric acid, cysteine and calcium chloride, were selected to used
in combination treatment. The results show that lightness was
found to be constant in treated samples with 0.5% tartaric acid
and 1% ascorbic acid (TA) and 0.5% calcium chloride and 1%
ascorbic acid (CA), while samples treated with 0.5% cysteine and
1% citric acid (CC) gave an increase in lightness. All of these
treatments also gave more yellow banana slices.
In sensory discrimination of banana slices, all treated samples
had lower colour intensity than control and their appearances
were also better. However, treated samples gave significantly (α
= 0.05) more sour or tart taste. All samples had no significant
difference in firmness. Samples treated with CA and CC had more
overall preference than control and samples treated with TA.
After vacuum-frying, the a* value of samples treated with TA
and CA were increased significantly, while samples treated with
CC gave less redness and yellowness was not different with the
control. TA and CA samples gave more colour intensity while CC
samples gave lower. Therefore, CC was estimated to be effective
antibrowning agent that did not gave off-colour after frying. Sour
taste was found in samples treated with CA and CC and less sour
taste than control was found in TA samples. In overall preference
evaluation, CC samples were perceived to have significantly
highest R-more values.

Table 2. R-Index (% discrimination) comparing banana slices after 1 h treatment with

0.5% tartaric acid and 1% ascorbic acid (TA), 0.5% calcium chloride and
1% ascorbic acid (CA) and 0.5% cysteine and 1% citric acid (CC) with
banana slices without treatment (control).
Colour intensity Appearance Firmness
Sample R-Index R-Index Rca R-Index R-Index Rca R-Index R-Index Rca
more less more less more less
TA 76.06 91.43 b 68.53 89.07 b 73.76 70.12 57.99 48.98 69.02
CA 76.06 91.43 b 68.53 90.74 b 61.41 68.53 62.89 48.64 68.53
CC 48.41 85.64 b 68.07 99.07 b 94.57 70.12 62.70 66.33 70.75

Sour taste Overall preference

Sample R-Index R-Index Rca R-Index R-Index Rca
more less more less
TA 82.94 b 67.79 68.53 55.97 48.87 69.55
CA 83.55 b 47.31 68.07 78.73 b 54.82 69.02
CC 94.15 b 76.92 68.53 72.83 b 67.03 70.75
a
Critical R-index value using a one-tailed test at α = 0.05.
b
The R-index that indicates significant difference at P < 0.05.
Bold italicized values indicate that more responses were selected from R-index more or R-
index less by the panelists.

Table 3. R-Index (% discrimination) comparing vacuum-fried banana slices

after treatment with 0.5% tartaric acid and 1% ascorbic acid (TA),
0.5% calcium chloride and 1% ascorbic acid (CA) and 0.5% cysteine
and 1% citric acid (CC) with vacuum-fried banana slices without
treatment (control).
Colour intensity Appearance Firmness
Sample R-Index R-Index Rca R-Index R-Index Rca R-Index R-Index Rca
more less more less more less
TA 97.24 b nc 67.65 99.76 b 97.00 73.07 68.64 81.94 b 69.55
CA 97.11 b nc 68.07 99.76 b 97.00 73.07 74.06 b 71.29 69.55
CC 72.37 94.32 68.07
b
83.60 b
79.38 71.45 73.86 84.44 b 70.12

Sour taste Overall preference

Sample R-Index R-Index Rca R-Index R-Index Rca
more less more less
TA 93.54 94.74 b 73.07 70.00 92.11 b 68.07
CA 95.00 b 91.35 69.02 85.00 89.29 b 70.75
CC 90.00 b 89.95 71.45 82.14 b 80.77 70.75
nc, R-index not calculated.
a
Critical R-index value using a one-tailed test at α = 0.05.
b
The R-index that indicates significant difference at P < 0.05.
Bold italicized values indicate that more responses were selected from R-index more or R-index less
by the panelists.

156 Journal of Food, Agriculture & Environment, Vol.5 (3&4), July-October 2007
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