THE EFFECTS OF EDTA ON COLOR AND POLYPHENOL OXIDASE ACTIVITY CHANGES DURING OSMOTIC DEHYDRATION OF BANANA SLICES

摘要

Five conditions of the osmo-dehydration process of banana slices, which in our previousrnstudy underwent the most adequate color parameter changes, were used with the presencernof EDTA added to the syrup solutions at five concentrations of 0.01, 0.05, 0.1, 0.5 and 1rn%. The L, a and b color space were converted to different functions of color as hue andrnchroma. EDTA presence did not change the tendency of decreasing polyphenol activityrnduring osmotic drying as well as not having an effect on chroma, hue and total colorrndifference changes.rnEDTA presence had an effect on L value decrease in the inner and outer part of the slicernand did not depend on osmotic dehydration conditions. It is highly recommended to usernEDTA during osmotic dehydration of some fruits, which could undergo undesirablerndarkening.