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Changes of surface colour of the fruit and of the anthocyanin content of sour cherries during frozen storage.

Author(s) : URBANYI G., HORTI K.

Type of article: Article

Summary

Three sour cherry cultivars were studied in two successive growing seasons. Changes in colour and in colouring matter content were tested during storage periods of one year and of about 200 days. The changes during storage time were analyzed and the relations between colour indices and anthocyanin content were studied. During frozen storage, the hue changed from red towards yellow. Colour of the samples become slightly lighter. The chroma showed a slowly decreasing tendency.

Details

  • Original title: Changes of surface colour of the fruit and of the anthocyanin content of sour cherries during frozen storage.
  • Record ID : 1994-0312
  • Languages: English
  • Source: Acta Aliment. - vol. 21 - n. 3-4
  • Publication date: 1992/09
  • Document available for consultation in the library of the IIR headquarters only.

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