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THE EFFECT OF CHEMICAL TREATMENTS AND HEAT ON COLOUR STABILITY OF FROZEN MACHINE-HARVESTED STRAWBERRIES FOR JAM.

Author(s) : SISTRUNK W. A., MORRIS J. R., KOZUP J.

Type of article: Article

Summary

THE STUDY WAS CONDUCTED ON 2 CULTIVARS OF MECHANICALLY HARVESTED STRAWBERRIES AND ON STABILITY OF COLOUR IN FROZEN FRUIT FOR JAM. TREATMENT WITH NAHSO3, CITRIC ACID OR SNCL2 IMPROVED COLOUR OF THE JAM WHEN COMPARED TO THE CONTROL, AS DEMONSTRATED BY COLOUR DIFFERENCE METER (CDM) VALUES AND SENSORY RATINGS. THE CDM COLOUR FUNCTIONS WERE HIGHER ON JAM MADE FROM FROZEN PUREE THAN FROM FROZEN WHOLE FRUIT, YET PANEL SCORES WERE SIGNIFICANTLY HIGHER ON JAM FROM WHOLE FRUIT. THE JAM MADE FROM FROZEN PUREE BROWNED MORE DURING STORAGE THAN THAT MADE FROM WHOLE FRUIT. THERE WERE SIGNIFCANT DIFFERENCES IN COLOUR BETWEEN CULTIVARS AND STORAGE TEMPERATURES, BUT DIFFERENCES AMONG TREATMENTS WERE LARGER.

Details

  • Original title: THE EFFECT OF CHEMICAL TREATMENTS AND HEAT ON COLOUR STABILITY OF FROZEN MACHINE-HARVESTED STRAWBERRIES FOR JAM.
  • Record ID : 1983-0523
  • Languages: English
  • Source: J. am. Soc. hortic. Sci. - vol. 107 - n. 4
  • Publication date: 1982/07
  • Document available for consultation in the library of the IIR headquarters only.

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