The Effect of Anti-Browning Treatments for Fresh-Cut Guava Slices in Prevention of Browning during Dehydration

Abstract

Purpose : Guava cultivations are spreading rapidly among Sri Lankan farmers, especially in dry zone. Surplus production is observed in certain months of the year. Dehydration can be used as an effective method to preserve the surplus. During dehydration, browning of guava impairs the quality of the final product. This experiment was carried out to find out the most effective browning inhibitor.Research Method : Four treatments were used prior to dehydration namely, Citric acid (CA), Ascorbic acid (AA), Sodium metabisulfite (SMS) and Blanching for 2 minute in 60 °C (BL) as twenty different combinations. The L*, a* and b* values, were recorded. Colour differences with fresh slices, total colour difference (TCD) and browning index (BI) were calculated.Findings : L*, a* and b* values were significantly different (P<0.05) among treatments. The lowest L* value difference was observed in CA 0.3% with BL (3.18±0.7). Lowest total colour difference and the lowest browning index were observed in blanching treatment followed by CA 0.3% with BL. Whereas the highest TCD was in control sample (21.86 ± 2.75) and the highest BI was in SMS 0.5% with BL (55.38±8.59). Results revealed that out of the treatments under study, BL only and CA 0.3% with BL were the most effective solutions to overcome the browning of guava during dehydration.Originality/ Value : Research findings could be used in guava dehydration industry to preserve the colour and visual quality of the dehydrated products which will increase the consumer acceptability and demand thereby reducing postharvest losses.

Investigation of Tomato, Quince and Grapefruit Waste; Compositions and Functional Properties

“…Quince fruit was purchased from local market in Gümüşhane, Turkey. Quince waste obtained similar to quince juice processing factory; quince fruit pressed in the fruit juicer, the remaining solid waste washed several times under the tap water to reduce the sugar content, then kept in a hot water at 60°C for 3 minutes to reduce enzymatic browning [17,18] and dried at 40°C in the oven for 24 hours. Grapefruit fruit was purchased from a local market in Gümüşhane, Turkey.…”