ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
SUMMARY— Unpitted red tart cherries (Prunus cerasus L. cv. Montmorency) were blanched in steam (100°C) for 0, 30, 45 and 60 sec, then frozen at −20°C. The anthocyanin color of the fruit was determined periodically during frozen storage for 3 months in one experiment and 10 months in another. When the cherries were not allowed to thaw before the analysis, no color loss due to anthocyanin destruction was observed in either the blanched or unblanched cherries. When they were thawed at room temperature (22° C) in single layer for 2 and 4 hr, the unblanched cherries lost 14 and 25% anthocyanin color, respectively; cherries subjected to 45- or 60-sec blanching showed no significant color loss. When the cherries were disintegrated in a Waring Blendor for up to 30 min, the unblanched cherries lost considerable color (70%) after 30 min under oxygen or air, but those blanched for 45 or 60 sec suffered no color loss. Some anthocyanin destruction was Observed in the 30-sec blanch lot. Blending under oxygen was slightly more deleterious to the color than blending under air. Blending under nitrogen minimized the color loss but did not eliminate it. Blanching resulted in a 4–7.5% loss of weight.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1971.tb15570.x
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