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FACTORS INFLUENCING THE QUALITY OF CANNED STRAWBERRY FILLING DURING STORAGE 1
Author(s) -
PRATT H.F.,
SISTRUNK W.A.,
MORRIS J.R.
Publication year - 1986
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1986.tb00020.x
Subject(s) - cultivar , sugar , flavor , food science , shelf life , colored , chemistry , fructose , horticulture , mathematics , biology , materials science , composite material
Two cultivators, Sunrise and Cardinal were used to prepare strawberry filling from frozen sliced 5+1 fruit to sugar to assess the effects of sweetener, cultivar, added color and flavor, and storage temperature and time on quality parameters. Glucose corn syrup caused less color degradation in the filling than fructose syrup. The cultivar Sunrise was rated better in color acceptance than Cardinal after storage when the temperature and time were increased, primarily due to the lighter initial color. The addition of FDC #40 food color improved color, which was especially beneficial to the Sunrise fruit after 2 and 3 months storage. The addition of flavors had no effect on any of the quality parameters. Higher storage temperatures (24°, 32°C) for 2 and 3 months storage were detrimental to quality. Both cultivars were acceptable for filling, but refrigeration was required, and the addition of color was necessary to extend shelf‐life beyond 2 months. Color addition was more beneficial for the lighter‐colored cultivar, Sunrise.