CAUSATIVE FACTORS OF COLOR DETERIORATION IN STRAWBERRY PRESERVES DURING PROCESSING AND STORAGE

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Abstract
Factors responsible for the differences in color quality between preserves commercially manufactured from Hood and Tioga strawberry varieties were determined. Color analyses on Hood and Tioga preserves during a 26‐wk storage period revealed that color deterioration occurred at a much faster rate in Tioga preserves than in Hood preserves, and that this deterioration was due to a faster rate of browning. Compositional analyses of fruit showed that the Tioga variety contained higher levels of leucoanthocyanins, flavanols and total phenolics while the Hood variety contained higher levels of anthocyanin pigment, ascorbic acid, and free amino acids. It is proposed that reactive phenolics (leucoanthocyanins, flavanols) play a major role in the color deterioration of strawberry preserves.