Effects of Immature Fruit and Holding on Strawberry Puree Quality and Color Stability1

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Abstract
Purees were prepared from green (G, immature and mature green 1:1) and ripe (R, firm ripe and processing ripe 1:1) fruits of ‘Cardinal’ and A-5344 strawberries (Fragaria × ananassa Duch.). Blends of 25%R + 75%G, 50%R + 50%G, 75%R + 25%G, and 100% R were prepared before and after holding purees at 10, 30 and 50°C for 0, 12, 24 and 36 hours. The decrease in puree color caused by the addition of puree of green fruit to puree of ripe fruit was a dilution effect rather than a synergistic effect, since pures of green and ripe fruits combined after holding were equal in color to purees of comparable proportions of purees of G and R fruits combined before holding. Holding strawberry puree for up to 36 hours at 30° and 50°C increased discoloration and reduced total anthocyanins, pelargonidin-3-monoglucoside content, COM “a”, and visual color. Holding at 50° resulted in the greatest reductions in color.

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