Banana fresh-cut: controllo dell’imbrunimento enzimatico e valutazione qualitativa

Fresh-cut banana has a short shelf-life due to fast browning and softening after processing. In this work, the effects of a L-cysteine treatment associated with calcium chloride on the quality of fresh-cut banana during 7 days of shelf-life in a modified atmosphere were evaluated. The fruits were dipped in solutions at two different concentrations, for about 30 seconds, subsequently, after drying, they were packed in single-portion fruit trays and stored in a cold room at 4°C. The immersion in the L-cysteine solution effectively prevented the browning of the cutting surface for the entire period of shelf-life considered; the samples showed a lower reduction of the surface lightness (L *) and a maintenance of the color saturation (C *) compared with control until the end of conservation.