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) activi…
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