Use of response surface methodology in the evaluation of browning in banana processed through vacuum impregnation

A 2(k) multifactorial design with central points was developed in order to evaluate the effect of different levels of sodium sulfite, L-ascorbic acid, and citric acid dissolved in sucrose syrups of different concentrations du ring the development of banana's browning for 4, 8 and 12 days of storage t hrough the measurements of the net color change (DeltaE). Optimal use of in hibitors was determined through response surface analysis from experimental data. it was observed, using a confidence level of 95%, that vacuum impreg nation using a syrup with 300 ppm (w/w) of sodium sulfite, 1% (w/w) of L- a scorbic acid, 1% (w/w) of citric acid and 30% (w/w) of sucrose, minimized t he net color change of the fruit during eight days of storage, even when se nsory acceptance of the product to the quality attribute studied is only du ring four days of storage.