| Abstract: | The major pigment in discoloured canned pears is identified as a purple-pink insoluble tin-anthocyanin complex from the effect of reagents for anthocyanins on the spectra of solid and syrup fractions of the product. This characterisation is supported by significant correlations between the intensity of reflected colour and the insoluble tin content of the solid fraction. It is suggested that formation of a tin complex is essential for the occurrence of pink discolorations in canned pears, and experiments are described designed to vary the intensity of discoloration by modifying the conditions controlling complex formation. |
