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

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 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.