THE EFFECT OF DIFFERENT FACTORS ON COLOR STABILITY OF STRAWBERRY CONCENTRATE

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SADEGHI K.; SHAHIDI FAKHRI; RAZAVI S.M.A.

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Journal: JOURNAL OF AGRICULTURAL KNOWLEDGE Year:2001 | Volume:11 | Issue:2 Page(s): 1-6

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Title

THE EFFECT OF DIFFERENT FACTORS ON COLOR STABILITY OF STRAWBERRY CONCENTRATE

Author(s)

SADEGHI K. | SHAHIDI FAKHRI | RAZAVI S.M.A. | Issue Writer Certificate

Keywords

ANTOCIANINEQ2

ASCORBIC ACIDQ3

STRAWBERRYQ2

Abstract

During recent years, STRAWBERRY production has been developed in different areas of Iran. The total production of STRAWBERRY in Iran was 17095 tons in 1996. STRAWBERRY was produced more than 16000 tons in Kordestan province and 18tons in Khorasan province, in the same year. A lot of strawberries are destroyed due to sensibility and perishable characteristics, also insufficient and incorrect preservation methods. The amount of losses will be decreased if STRAWBERRY is converted to different products as jam, juice, concentrate or powder. In this research, the effect of pH, SO2 and SnCl2. 2H2O on colour stability of STRAWBERRY during juice concentration processing was studied. A factorial complete randomized design was used in order to determine the effect of pH, SO2 and SnO2. 2H2O. The factors under consideration were four levels of pH (3.5, 3.25,3 and 2.75), three, levels of SO2 (0, 20 and 40 mg/400ml) and two levels of SnCl2. 2H2O (0 and 0.2 percent). Results showed that the Sample with pH=3 which contained 40 mg/400ml of SO2 and 0.2 percents of SnO2. 2H2O had the most amount of under graded anthocyanin. The sample with pH=3.25 which contained 40 mg/400ml of SO2 and 0.2 percent of SnCl2.2H2O protected the most amount of ASCORBIC ACID within itself. The sample with pH=2.75 which contained 40 mg/400ml of SO2 and 0.2 percent SnCl2. 2H2O had the most acidity.

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APA: Copy

SADEGHI, K., SHAHIDI, FAKHRI, & RAZAVI, S.M.A.. (2001). THE EFFECT OF DIFFERENT FACTORS ON COLOR STABILITY OF STRAWBERRY CONCENTRATE. JOURNAL OF AGRICULTURAL KNOWLEDGE, 11(2), 1-6. SID. https://sid.ir/paper/28831/en

Vancouver: Copy

SADEGHI K., SHAHIDI FAKHRI, RAZAVI S.M.A.. THE EFFECT OF DIFFERENT FACTORS ON COLOR STABILITY OF STRAWBERRY CONCENTRATE. JOURNAL OF AGRICULTURAL KNOWLEDGE[Internet]. 2001;11(2):1-6. Available from: https://sid.ir/paper/28831/en

IEEE: Copy

K. SADEGHI, FAKHRI SHAHIDI, and S.M.A. RAZAVI, “THE EFFECT OF DIFFERENT FACTORS ON COLOR STABILITY OF STRAWBERRY CONCENTRATE,” JOURNAL OF AGRICULTURAL KNOWLEDGE, vol. 11, no. 2, pp. 1–6, 2001, [Online]. Available: https://sid.ir/paper/28831/en

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