engleski

Changing of Colour Parameters and Total Anthocyanins of Two Dehydrated Sour Cherry Marasca Products during different storage conditions

Colour is very important indicator of quality of fresh and processed fruit, which significantly decrease if fruit was not processed under optimal conditions. Plant pigments responsible for the different shades of red to dark purple colour of some kind of fruits are anthocyanins and they are present in high amounts in Marasca sour cherries (Prunus cerasus var. Marasca). Due to their chemical structures anthocyanins are subject to numerous changes during processing and storage. The aim of this study was to determine colour parameters in two dehydrated Marasca sour cherry products, freeze dried cherries and juice powder packed in two different packaging materials (PET/PPmet/PE and PET/Al/PE laminate) during 52 weeks storage period at three different temperatures: 4 C, room temperature and 37 C. Colour parameters of sour cherry dehydrated products were determined with colorimetric CIE LAB method. Minimal colour change and minimal degradation of anthocyanins were determined in the freeze dried fruits and cherry juice Marasca powder stored at the temperature of 4 C in both types of packaging material. In the samples stored longer period (52 weeks) at higher temperatures (room temperature and 37 C) anthocyanin degradation and total colour change (dE) were higher than in samples stored at 4 C. Samples packed in PET/PPmet/PE had more stable colour than in PET/Al/PE laminate.

freeze dry; sour cherry; spray drying; storage; colour

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