Influence of fruit variety on colour and flavour of strawberry juice
1983
Jasarevic, F. (Tvornica za preradu voca Frigos, Celic (Yugoslavia)) | Lovric, T. | Pilizota, V.
In this paper, the effects of the fruit variety properties on the colour and flavour of the frozen strawberry squash and strawberry juice are investigated. Three varieties were subject for the investigation: Pocahontas, Belrubi and Senga Sengona. The best colour quality, concerning both anthocyanins and other indicators, is found in the Belrubi variety. The weakest colour is found in the squash of the Pocahontas variety. In the process of making juice, the colour of Belrubi and of Senga Sengona became equal. The colour of the Pocahontas variety juice remained the weakest. Degradation of anthocyanins during the processing is less obvious than the browning process. During the 270 days' storing of the juice, the degradation of anthocyanins, being specific pigments, and of the colour in general, continues. The storing temperature (22'C) is particularly important in this respect. The juice from Pocahontas variety showed the lowest colour stability. When it was stored at the temperature of 22'C, the colour degraded completely. All the aromatic properties of the raw material (squash) were preserved in the juice made of the Senga Sengona variety squash, while with the Belrubi variety 40% properties were preserved at the 3'C storing temperature and 56% at 22'C. As for the Pocahontas variety, 30% properties were preserved at both storing temperatures.
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