Dopamine level of three banana varieties was determined by spectrophotometry. Dwarf Cavendish banana had the highest browning potential and was used for processing into fresh‐cut slices. The slices were treated with anti‐browning agents, packed at 55% vacuum level and stored at 10C. A 2 × 3 factorial treatment structure was used to investigate the interaction effects between ascorbic acid and calcium chloride. At three‐day intervals, physico‐chemical parameters were investigated. The interaction effect between ascorbic acid and calcium chloride for lightness and redness was significant (P < 0.05); however, these color parameters were mainly driven by the main effect of ascorbic acid (P < 0.01). The interaction effect between ascorbic acid and calcium chloride and the main effect of each chemical on firmness were highly significant (P < 0.01). There was no interaction effect on yellowness (P > 0.05). Browning and loss of firmness were promoted when 4% calcium chloride was used singly and minimized when 2% ascorbic acid was added. PRACTICAL APPLICATIONS Green bananas are widely used in many cooking dishes and utilized in the manufacture of several industrial food products like banana flour, deep‐fried chips and baked banana crisps. However, one of the major limitations of green peeled bananas as a raw material, to successfully penetrate the market, is the excessive enzymatic browning after peeling. This badly affects the product's color and decreases the quality of the produce. A combination of naturally occurring substances, calcium chloride (2%) and ascorbic acid (2%) significantly minimized enzymatic browning of green peeled bananas under partial vacuum packaging, while retaining the firmness of the produce and maintaining a shelf life of 12 days at 10C.