Anti-browning effect of disodium stannous citrate on olive juice.

【Objective 】Anti-browning effect of disodium stannous citrate on olive juice was studied to provide references for better keeping olive juice from enzymatic browning and developing olive juice and vinegar wine industry.【Method】Fresh ripe olive was used as raw material. After peeling and squeezing the fruit, disodium stannous citrate was added to protect the color from changing. The best processing technology on the anti-browning effect of disodium stannous citrate on olive juice was obtained by single factor experiment and orthogonal test. 【Result】The best processing technology was adding 0.6% disodium stannous citrate for 4 hours under 40 ℃. Under these conditions, the light transmittance of the olive juice reached 91.7%, indicating that disodium stannous citrate effectively protected the color and luster of olive juice. 【Conclusion 】Disodium stannous citrate has a significant effect on anti-browning of olive juice and it can be applied to practical production.