The slices are processed in syrup of 25° Brix with pH of about 4.2. Calcium chloride (o.2%) or calcium lactate (o.5%) can act as firming agent.
Heat processing for slightly over 2 minutes deactivates enzymes and eliminates the possibility of bacterial contamination.
Color is stable through at least 2 years of half life. The products can be stored in in-refrigerated areas.
Banana slices in syrup