Studies on the Reformation of Canned White Peaches : 2. On the Decoloration and the Color Keeping of Anthocyanin of Canned Reddish Peaches

1. When the concentration of ascorbic acid or iso-ascorbic acid in syrup was increased from 100% to 200%, the purple color of canned peaches were decreased, and the combined use of ascorbic acid and cysteine had the most effective activity to the decoloration by addition of β-glucose oxidase before the above mentioned method. 2. The scalding of peaches in dilute solution of citric acid, sodium hydrogen pyrophosphate, or EDTA-hydrochloric acid, in stead of the blanching and the skimming was more effective for the decoloration. 3. In order to keep the red color of chrysanthemin, Ca^<++>, Mg^<++> and Al^<+++> ions and polyphosphates were used in peach cans, but everything was not effective.