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

Bulletin of the Faculty of Agriculture, Yamaguchi University Volume 16 Page 695-704
published_at 1965
Title
白肉桃缶詰の品質改良法について : 第2報桃缶詰の脱色と保色の方法について
Studies on the Reformation of Canned White Peaches : 2. On the Decoloration and the Color Keeping of Anthocyanin of Canned Reddish Peaches
Creators Akuta Saburo
Creators Murayama Tetsuo
Creators Ifuku Yasushi
Source Identifiers
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.
Subjects
農学 ( Other)
Languages jpn
Resource Type departmental bulletin paper
Publishers 山口大学農学部
Date Issued 1965
File Version Not Applicable (or Unknown)
Access Rights metadata only access
Relations
[ISSN]0513-1715
[NCID]AN00244250
Schools 農学部