A Study on Pink Discoloration of Canned Sand Pears (<I>Pyrus pyrifolia</I> Nakai)

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  • MU Ming Chang
    Departrnent of Food Science, Nrational Pingtung Univeysity of Science and Technology
  • TSENG Kuo Chan
    Departrnent of Food Science, Nrational Pingtung Univeysity of Science and Technology
  • HAN Chang Yu
    Departrnent of Food Science, Nrational Pingtung Univeysity of Science and Technology

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Other Title
  • 缶詰梨 (<I>Pyrus pyrifolis</I> Nakai) の桃色変化
  • 缶詰梨(Pyrus pyrifolia Nakai)の桃色変化
  • Study on Pink Discoloration of Canned Sand Pears Pyrus pyurifolia Nakai

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Description

The pink discoloration occurring in canned sand pears is considered a sign of poor quality in this product. Factors contributing to pink discoloration were investigated. The major precursor of pink discoloration in canned sand pears existed in the insoluble solids of the sand pear. This precursor belonged to the flavonoids which became a pink color after being heated in acidic conditions. The pink compound was a cyanidin which was the only aglycone component in the canned sand pear. The addition of citric acid at 0.15 % was sufficient to lower the pH below 4.6. The use of syrup at the same degree Brix and the same sugar profile of the fruit flesh resulted in less pink discoloration than those with heavy syrup.

Journal

  • Food Preservation Science

    Food Preservation Science 26 (3), 161-165, 2000

    Japan Association of Food Preservation Scientists

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