Pink discoloration in canned pears II.—Measurement of potential and developed colour in pear samples

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Abstract
Procedures are described for the comparative assessment of the leucocyanidin content of pears, which is the principal factor determining their susceptibility to discoloration on processing, and for measuring the shade and depth of discoloration in the processed material. Application of these procedures to pears of different varieties, storage treatment, and processing treatments lead to useful conclusions relevant to the discoloration problem, and establish relations between the three parameters under certain defined processing conditions. The results emphasise the difficulties associated with the assessment of the susceptibility of large consignments of pears to discoloration under normal canning operations.

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