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Prevention of pink discolouration in canned litchi (L. chinensis).

Chakraborthy, S. and Rodriguez, R. and Sampathu, S. R. and Saha, N. K. (1974) Prevention of pink discolouration in canned litchi (L. chinensis). Journal of Food Science and Technology, 11 (6). pp. 266-268.

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Abstract

Litchi var. China and Shahi were canned immediately or one day after storage. Several variables were investigated: potassium metabisulphite blanching before canning, processing time, syrup strength and pH, and SO2 or ascorbic acid addition to the covering syrup. Fresh litchis were analysed for total and reducing sugars, ascorbic acid, TSS and leucoanthocyanins. After storage at room temp. for 6 months, canned products were analysed for taste, flavour, colour, syrup pH and citric acid. Results are tabulated. It was found that canning in 30 degree Brix syrup containing 0.1-0.15% citric acid and processing for not more than 10 min in boiling water prevented pink discoloration. 300 ppm SO2 also prevented discoloration, but the product had a sulphite taste.

Item Type: Article
Uncontrolled Keywords: CANNED-FOODS; litchis, pink discoloration prevention in canned; CITRIC-ACID; litchis, citric acid & discoloration prevention in canned; LITCHIS-; pink discoloration prevention in canned litchis; DISCOLORATION-
Subjects: 600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 06 Preservation and Storage > 01 Canning
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Mar 2010 09:12
Last Modified: 30 Apr 2012 06:13
URI: http://ir.cftri.com/id/eprint/2413

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