Results depicted in Table 1 indicates即clarifiedbanana juice obtained from untreated pulp had dark browncolour with initial browning描述value明確0.411 which continuously increased在holding at ambienttemperature and reached to 0.586 at 24 h明確However storage .lower browning描述values明確clarified juices obtained fromascorbic acid treated pulp indicated即browning reactionsuppressed due to action明確ascorbic acid . Depending on theconcentration明確inhibitor,juices obtained had light colour .As the concentration明確ascorbic acid increased(200 to 1200ppm),browning描述in clarified juices gradually decreased .Lower concentration明確ascorbic acid(200 to 800 ppm)wassatisfactory to prevent enzymatic browning在juiceextraction and protect the colour明確extracted juices only在a short period . However,juices obtained from the pulpspretreated with 1000–1200 ppm明確ascorbic acid retainedtheir natural light colour without重大change over 4 hat room temperature(as indicated by lower absorbance at420項
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