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1998•Journal of the Science of Food and AgricultureRequires access

Colour and anthocyanin stability of red raspberry jam

Cristina García‐Viguera, Pilar Zafrilla, Francisco Artés, Fernando Romero, Pedro Abellán, Francisco A. Tómas‐Barberán

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Abstract

Anthocyanin and colour stability of red raspberry jams made from two different varieties (‘Zeva’ and ‘Heritage’) were analysed during 6 months, stored at three temperatures (20, 30 and 37°C). Also the influence of freezing the fruit, previously to jam manufacture, was evaluated. Different anthocyanin composition was detected for both cultivars and while ‘Zeva’ fruit had a higher total anthocyanin content, Heritage variety produced jams with a higher redness hue. The development of browning was directly related to storage temperature but not to thawing or the variety of fruit used. © 1998 Society of Chemical Industry.

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What this paper is about

Anthocyanin and colour stability of red raspberry jams made from two different varieties (‘Zeva’ and ‘Heritage’) were analysed during 6 months, stored at three temperatures (20, 30 and 37°C). Also the influence of freezing the fruit, previously to jam manufacture, was evaluated. Different anthocyanin composition was detected for both cultivars and while ‘Zeva’ fruit had a higher total anthocyanin content, Heritage variety produced jams with a higher redness hue. The development of browning was directly related to storage temperature but not to thawing or the variety of fruit used. © 1998 Society of Chemical Industry.

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Available abstract

Anthocyanin and colour stability of red raspberry jams made from two different varieties (‘Zeva’ and ‘Heritage’) were analysed during 6 months, stored at three temperatures (20, 30 and 37°C). Also the influence of freezing the fruit, previously to jam manufacture, was evaluated. Different anthocyanin composition was detected for both cultivars and while ‘Zeva’ fruit had a higher total anthocyanin content, Heritage variety produced jams with a higher redness hue. The development of browning was directly related to storage temperature but not to thawing or the variety of fruit used. © 1998 Society of Chemical Industry.

Key concepts: Anthocyanin, Blowing a raspberry, JAMS, Browning, Cultivar, Hue, Horticulture, Food science

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