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.
Received for publication June 11, 1980. Published with the approval of the Director of the Arkansas Agricultural Experiment Station.
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Graduate Assistant and Professor, respectively. This paper represents a portion of a dissertation submitted by the senior author in partial fulfillment of the requirements for the PhD degree. Currently, senior author is Assistant Food Scientist, Washington State University, Irrigated Agriculture Research and Extension Center, Prosser, Wash.
The authors wish to thank Dr. W. A. Sistrunk, Department of Horticultural Food Science, University of Arkansas, and Dr. J. N. Cash, Associate Professor, Department of Food Science and Human Nutrition, Michigan State University, for the enzyme extraction and assay techniques used in this study.