Machine Vision Analysis of Antibrowning Potency for Oxalic Acid: A Comparative Investigation .on Banana and Apple R. YORUK, S. YORlJK, M.O. BAI.ABAN, AND M.R. MARSIIALL. ABSTRACT: Relative antibrowning potency of oxalic acid on banana and apple slices was investigated using a machine vision system. Degree of browning on fresh-cut surfaces was evaluated visually and quantitatively by observing changes of CIE L. values and evaluating temporal changes In color spectra based on experimental vari- ables, oxalic acid concentration, and storage time. Browning inhibition was most prominent on banana and apple slices treated with oxalic acid solutions at concentrations of 60 and 5 roM, respectively. Oxalic acid was a more potent antibrowning agent compared with other structurally related acids. Average residual oxalic acid levels in the tissues for an effective antibrowning activity were measured. Keywords: oxalic acid, browning inhibition, apple, banana, machine vision