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Quality of canned plums with varying degrees of ripeness 1. chemical characterization of color changes

Quality of canned plums with varying degrees of ripeness 1. chemical characterization of color changes

Lebensmittel Wissenschaft and Technologie 22(5): 307-312

Two Swiss plum cultivars were harvested at three different ripeness stages, canned using sugar syrup with and without the addition of Ca2+ ions, and stored for two months at 4.degree. C and 20.degree. C, respectivley. Skins of fresh plums, and skins, flesh and can fluid of canned products were assayed for total anthocyanin content. In addition, drained weight, pH, total titratable acidity and total and soluble solids were recorded. Loss of overall skin colour is caused primarily by dilution of the anthocyanin concentration due to diffusion of the pigment from the skin into the flesh of the plum and into the can liquid.

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