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Pink discoloration in canned pears III.—Inhibition by chemical additives
Author(s) -
Chandler B. V.,
Mary Clegg K.
Publication year - 1970
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740210614
Subject(s) - pear , chemistry , food science , pigment , botany , biology , organic chemistry
Despite the identification of the pigment responsible for discoloration in canned pears as a tin–cyanidin complex, addition of stannous ions to susceptible pear purée prior to processing partly or completely inhibits the discoloration. This effect cannot be obtained with canned pear halves, but other reducing agents, such as sulphur dioxide, are effective inhibitors of the discoloration. By such treatment canned pears of acceptable quality can be produced from varieties which are normally avoided for processing because of their susceptibility to discoloration. A mechanism whereby reducing agents prevent the formation of pink pigments is described, and an explanation is given of the differences in the effect of stannous ions on pear halves and pear purées.