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COLOR QUALITY OF FROZEN STRAWBERRIES: EFFECT OF ANTHOCYANIN, pH, TOTAL ACIDITY AND ASCORBIC ACID VARIABILITY
Author(s) -
WROLSTAD R. E.,
PUTNAM TERYL P.,
VARSEVELD G. W.
Publication year - 1970
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1970.tb00954.x
Subject(s) - anthocyanin , chemistry , ascorbic acid , pelargonidin , food science , cyanidin , chromatography
SUMMARY— 40 lots of strawberries, consisting of 13 different selections and 5 varieties, were packed as frozen, sliced, sugared (4:1) fruit. Total anthocyanin content, the relative amounts of pelargonidin‐3‐glucoside and cyanidin‐3‐glucoside, ascorbic acid, pH, total acidity, soluble solids and Gardner L, a, b. determinations were made. After 9 months of storage, panel evaluation of the color quality and Gardner L, a and b determinations were taken. Results of correlation analyses indicated that pH was the only objective measurement having a high correlation with color quality. Neither ascorbic acid, total acidity nor soluble solids had significant correlations with color quality. From regression equation values, it was calculated that berries should have a pH of 3.51 or lower to have acceptable color after freezing. Anthocyanin content should be in the approximate range 450–700 μg/g to have acceptable color quality.