Premium
Strawberry varieties for industrial jam production
Author(s) -
Skrede Grete
Publication year - 1980
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.2740310710
Subject(s) - titratable acid , jams , ascorbic acid , food science , anthocyanin , taste , chemistry , horticulture , dry matter , negative correlation , positive correlation , botany , biology , medicine
Twelve strawberry varieties were investigated for potential use by the jam processing industry. Chemical, physical and sensory analyses were performed with fresh and thawed fruits and with jams made from the fruits. Fresh fruits were analysed for dry matter, soluble solids, pH, titratable acids and ascorbic acid. Total anthocyanin and degradation indexes were determined in both fresh fruits and in jams. Firmness of fresh and thawed fruits, as well as the amount of juice lost upon thawing (drip loss) were tested for each variety. Except for colour, no significant correlation (P<0.05) existed between the chemical analyses and the sensory parameters. There was significant relationship between total anthocyanin content and visual colour as judged by a taste panel. There was no correlation between firmness of fresh and thawed fruits. Drip loss and firmness of fresh fruits and jams gave a negative correlation. There was no relationship between drip loss and texture measurements in thawed fruits. Except for colour, there were no correlations between the chemical analyses. Based on the results, Jonsok, Totem and Bounty varieties appeared suitable for industrial jam production when compared to the Senga Sengana variety now in use.