Color Stability of Apple and Pear Juices Blended with Fruit Juices Containing Anthocyanins |
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Authors: | S E SPAYD C W NAGEL L D HAYRYNEN S R DRAKE |
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Affiliation: | Authors Spayd and Hayrynen are affiliated with the Dept. of Food Science &Human Nutrition, Irrigated Agriculture Research &Extension center, Washington State Univ., Prosser, WA 99350. Author Nagel is affiliated with the Dept. of Food Science &Human Nutrition, Washington State Univ., Pullman, WA. Author Drake is affiliated with the USDA-ARS, Prosser, WA. |
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Abstract: | Apple and pear juices blended with anthocyanin pigmented juices developed haze and color stability during commercial marketing. To determine factors contributing to these problems, juice from apple and d'Anjou pear (prepared from whole fruit) and‘Bartlett’pear (peels and cores) were blended with 5, 10, 20%‘Concord’grape,‘Bing’cherry, or red or black raspberry juice. During storage at 25°C for up to 48 wk, turbidity, polymeric color, and % color due to tannin increased, while anthocyanin concentration decreased. As % anthocyanin pigmented juice increased, turbidity and polymeric color increased and % color due to tannin decreased. Within a given base juice, turbidity was highly correlated with polymeric color (r = 0.78 to 0.97). |
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