How to Keep Bananas From Browning in a Dehydrator

Cut bananas into 1/4-inch slices, treat and dry them for a deliciously sweet treat.

Treat bananas in a solution of a sodium sulfiting compounds such as sodium bisulfate, sodium metabisulfite or sodium sulfite to retard browning of the fruit while drying in a dehydrator. Follow a simple fast process with sulfite compounds that are readily available that extend the anti-browning effect of the bananas. Sulfite compounds are listed by the FDA as "Generally Recognized as Safe." When buying sulfite compounds, make certain they are reagent grade, or pure or certified by the United States Pharmacopeia Convention, a scientific organization charged with setting standards for safety of food ingredients such as sulfites.

Things You'll Need

• Cool water, 1 quart
• Large glass bowl
• Sodium bisulfite 1/2 to 1 teaspoon
• Sodium metabisulfite 1 to 3 teaspoons
• Sodium sulfite 1 to 2 teaspoons
• Drying tray

Instructions

1. Mix together 1 quart of cool water in a large glass bowl with the recommended amounts of one of the following compounds; sodium bisulfate, sodium metabisulfite or sodium sulfite, all of which are available at drug stores or winemaking supply centers.

2. Cut the amount of bananas desired into ¼-inch thick slices and place them in the solution at one time for 10 minutes. If all the bananas do not fit into the container at one time then place them into a newly prepared batch of the solution for 10 minute. Make a new batch of solution for each load of bananas treated. The solution is used only one time.

3. Remove the bananas from the solution, drain and place them on the drying tray and proceed with the drying process.

Tips & Warnings

• Bananas treated in the solution require more time to dry due the liquid they absorb during the immersion in the solution.

• Leave the sliced bananas in the solution for no more than 10 minutes or they become mushy.

• Measure the quantities of water and sulfite compounds carefully to avoid the bananas becoming mushy.

• Some people, especially those with asthma are sensitive to the trace amounts of sulfites that remain on the food after treatment and allergic reactions may result.

• Label the fruit with the method of sulfite-treatment to alert sulfite-sensitive individuals that it contains sulfites.

• The majority of the sulfites disperse into the air during treatment of the bananas. Sulfite-sensitive people should not be in close proximity during the process.

References

• University Of Georgia Extension: Drying Fruits and Vegetables
• Oregon State University; Drying Fruits and Vegetables; Marilyn A. Swanson; Sandra M. McCurdy