Studies on the Reformation of Canned White Peaches : 1. On the Decoloration Methods of White Peache's Anthocyanin Pigment

As the chrysanthemin of white peaches is changed to purple in cans and this phenomenon spoils the quality of peach cans, the study of decolotation of peach cans is very important. To solve this problem, the decoloration method has been studied, and following results were obtained: 1) A good method was nt found in using of many bleaching chemicals. 2) Antnhocyanase was also no effective for this purpose. 3) Ascorbic acid and iso-ascorbic acid were very effective and the flavor of canned peaches were very increased, and the turbidity of syrup in cans was decreased by addition of these chemicals. 4) The decoloration ability of ascorbic acid was equal to the abiliry of iso-ascorbic acid and the avility was romoted dy addition of cysteine. 5)The decoloration ability of ascorbic acid for chrsanthemin was very improved by addition of β-glucose oxidase which is able to consume oxygen on the presence of glucose. 6) The discovery of complete decoloration method on the most reddish peaches was failed.