Influence of processing and storage conditions in strawberry jam color

被引：12

作者：

García-Viguera, C ^{[1
]}

Zafrilla, P ^{[1
]}

Tomás-Barberán, FA ^{[1
]}

机构：

[1] CSIC, CEBAS, Dept Ciencia & Tecnol Alimentos, Lab Fitoquim, Murcia 30080, Spain

来源：

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL | 1999年 / 5卷 / 06期

关键词：

strawberry; jams; processing; color; anthocyanins; browning; storage;

D O I：

10.1177/108201329900500606

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The influence of time and temperature of processing on the color of strawberry jams, and the time and presence of light during their storage is evaluated. Results showed that processing time is the determinant for obtaining color quality products, as boiling for over 15 min has a deleterious effect. The effect of daylight during storage caused insignificant color and anthocyanin losses, when compared with storage under dark conditions. However, there was no direct relationship between anthocyanin loss during processing and storage and the color observed under any of the assayed conditions. The freezing of fruit for long periods (one year) for future jam preparation provoked 77% of anthocyanin losses. Nevertheless, fruit could be stored at -20 degrees C for six months, since less than 20% loss of anthocyanins was noted.

引用

页码：487 / 492

页数：6

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