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Abstrak :
The research was conducted to determine the effect of ascorbic acid (50 mgl-1, 100 mgl-1, 200 mgl-1) and activated charcoal (0.5 gl-1, 1 gl-1, 2 gl-1) independently with different light duration (4 weeks in darkness, 2 weeks in darkness followed by 2 weeks in 16 hours light and 4 weeks in 16 hours light) on shoot regeneration. Explants of banana cultivar Barangan (Musa acuminata L.) were planted on MS basal media supplemented with 1.6 mgl-1 IAA, 4.0 mgl-1 BAP and cultured for 4 weeks. After 4 weeks, explant browning level was evaluated. Explants were then cut vertically into two pieces and planted on the same media to induce shoot regeneration. After 4 weeks in shoot regeneration media, number of shoot, colour of shoot and height of shoot were evaluated. MS media supplemented with 1.6 mgl-1 IAA and 4.0 mgl-1 BAP without ascorbic acid and activated charcoal in darkness for 4 weeks was the most suitable media for shoot regeneration. The shoot regeneration gave average of 10,4 shoots per explant. ...... The research was conducted to determine the effect of ascorbic acid (50 mgl-1, 100 mgl-1, 200 mgl-1) and activated charcoal (0.5 gl-1, 1 gl-1, 2 gl-1) independently with different light duration (4 weeks in darkness, 2 weeks in darkness followed by 2 weeks in 16 hours light and 4 weeks in 16 hours light) on shoot regeneration. Explants of banana cultivar Barangan (Musa acuminata L.) were planted on MS basal media supplemented with 1.6 mgl-1 IAA, 4.0 mgl-1 BAP and cultured for 4 weeks. After 4 weeks, explant browning level was evaluated. Explants were then cut vertically into two pieces and planted on the same media to induce shoot regeneration. After 4 weeks in shoot regeneration media, number of shoot, colour of shoot and height of shoot were evaluated. MS media supplemented with 1.6 mgl-1 IAA and 4.0 mgl-1 BAP without ascorbic acid and activated charcoal in darkness for 4 weeks was the most suitable media for shoot regeneration. The shoot regeneration gave average of 10,4 shoots per explant.

Abstrak :
Color plays an important role in appearance and acceptability of fruits and vegetables. Changes in color of fruits and vegetables take place through enzymatic mechanism in which polyphenol oxidases (PPOs) catalyze the oxidation of phenolic compounds to quinones, which subsequently produce brown pigments through spontaneous non-enzymatic polymerization. Browning coloration of many fruits and vegetables may develop during ripening, handling, storage and processing, when tissue are wounded by cutting, bruising, or during peeling, slicing or pulping of raw material while on preparation. Therefore, it is important to control the browning process as it affects appearance, nutritional quality and quantity of marketable produces. This paper focuses on the nature of browning enzymatic in fruits and vegetables, and its controlling methods.