Study on the control of non-enzymatic browning of papaya candied fruit

The research was subjected in industrialized production need of papaya candied fruit, whose purpose was to optimize effective manufacturing techniques and proper storage conditions to inhibit non-enzymatic browning. The result showed as follows:on the perspective of inhibiting non-enzymatic browning, it was an effective way to satisfy the need to use 0.10% Na2 SO3 +0.10% D-sodium isoascorbiate+0.30% citric acid as the color fixative, with the vacuum sugar infiltration method and 100% sucrose as the sugar juice. Considering storage conditions, it helped inhibit non-enzymatic browning when it was stored in the low temperature after vacuum packaging.