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Stability of Anthocyanins in the Skin of Starkrimson Apples Stored Unpackaged, Under Heat Shrinkable Wrap and In‐Package Modified Atmosphere
Author(s) -
LIN T. Y.,
KOEHLER P. E.,
SHEWFELT R. L.
Publication year - 1989
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.1365-2621.1989.tb03093.x
Subject(s) - modified atmosphere , anthocyanin , chemistry , cyanidin , food science , shelf life
The concentration of cyanidin‐3‐galactoside, cyanidin‐3‐arabinoside, and an unidentified cyanidin arabinoside in the skin of Starkrimson apples stored unpackaged, under in‐package modified atmosphere and in heat shrinkable wrap were determined at 7, 23, and 30 weeks storage. Carbon dioxide levels of higher than 73% in in‐packaged modified atmosphere severely destablized the three anthocyanins. The unidentified cyanidin arabinoside was the most stable anthocyanin in the skin of Starkrimson apples. Cyanidin‐3‐galactoside was more stable in the skin of unpackaged apples than shrink‐wrapped apples.