Influence of Sugar on Anthocyanin Pigment Stability in Frozen Strawberries

Authors

  • RONALD E. WROLSTAD,

    1. Authors Skrede, Lea and Enersen are with the Norwegian Food Research Institute (MATFORSK), Osloveien 1, N-1432 Aas, Norway. Author Wrolstad is with the Dept. of Food Science & Technology, Oregon State Univ., Corvallis, OR 97331. Address requests for reprints to Dr. G. Skrede.
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  • GRETE SKREDE,

    1. Authors Skrede, Lea and Enersen are with the Norwegian Food Research Institute (MATFORSK), Osloveien 1, N-1432 Aas, Norway. Author Wrolstad is with the Dept. of Food Science & Technology, Oregon State Univ., Corvallis, OR 97331. Address requests for reprints to Dr. G. Skrede.
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  • PER LEA,

    1. Authors Skrede, Lea and Enersen are with the Norwegian Food Research Institute (MATFORSK), Osloveien 1, N-1432 Aas, Norway. Author Wrolstad is with the Dept. of Food Science & Technology, Oregon State Univ., Corvallis, OR 97331. Address requests for reprints to Dr. G. Skrede.
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  • GRETHE ENERSEN

    1. Authors Skrede, Lea and Enersen are with the Norwegian Food Research Institute (MATFORSK), Osloveien 1, N-1432 Aas, Norway. Author Wrolstad is with the Dept. of Food Science & Technology, Oregon State Univ., Corvallis, OR 97331. Address requests for reprints to Dr. G. Skrede.
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  • Presented as Paper No. 236 at the 48th Annual Meeting of IFT, New Orleans, LA, June 19–22, 1988.

ABSTRACT

Strawberries were individually quick-frozen (IQF) and packed with 10, 20 and 40% by weight added sucrose. Samples were stored at - 15°C for 3 yr and analyzed for: total monomeric anthocyanin pigment, polymeric color, browning and color density. To test the influence of thawing, half the samples were thawed and refrozen prior to analysis. One- and two-way analysis of variance (ANOVA) revealed that sucrose addition had a significant protective effect on anthocyanin pigment content and also retarded browning and polymeric color formation. Thawing accelerated these color degradative reactions.

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