AbstractGreen bananas, acidified in the can with citric acid in a 2% brine and canned in plain tin cans (.751bs/BB inside), were spoiled by complete detinning of the containers when stored at ambient temperature (85-90° F, 29.4-32.2° C) for 3 months. The processed green bananas had a N03 as N content ranging from 243 to 417 p/m. In green banana pulp dispersions in citrate and acetate buffers canned in plain tin containers, 1 p/m N03 as N dissolved approximately 26 p/m Sn. The high nitrate content of the green bananas was undoubtedly the main factor involved in the detinning of the containers. Water blanching under different conditions of time and temperatures failed to lower the nitrate content of the green bananas. Canning of the acidified green bananas in F enamellined cans did not prove feasible because of the rapid dark discoloration resulting a short time after the cans were opened.
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