Influence of freezing process and frozen storage on anthocyanin contents of highbush blueberries
2007
Scibisz, I. | Mitek, M.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Zaklad Technologii Owocow i Warzyw
The aim of this study was to determine the anthocyanin dyes during production of frozen investigate highbush blueberries (Vaccinium corymbosum L). In addition, our objective was to determine the effect of frozen storage temperature and time on anthocyanins content. During the freezing process the significant changes of total anthocyanins content of blueberry were not observed. A HPLC method was used for the separation of 14 individual anthocyanins. Derivates of of malvidin and delphinidin constituted about 75 percent of the total anthocyanin content of fruits. Measurements of the individual anthocyanins showed there were significant differences between fresh and frozen fruits in contents of delphinidin glycosides and peonidin-3-galactoside. It is the most probable that the anthocyanins in frozen becomes more easily extractable. No significant changes in anthocyanins content of blueberries were found during the long-term frozen storage at -18 deg C and -35 deg C
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