Effect of pH, Certain Chemicals and Holding Time‐Temperature on the Color of Lowbush Blueberry Puree

Authors:
  • CYC.S.T. Yang
    C.S.T. Yang
  • PYP.P.A. Yang
    P.P.A. Yang
Publisher website
Google Scholar
Abstract
Main effects of pH, several chemicals, and holding time at 50°C and −20°C on the color of lowbush blueberry puree were evaluated. As pH shifted from low to high, the puree became darker and more bluish‐purple. Chemicals such as EDTA and AlCl 3 tended to produce a redder and yellower puree whereas SnCl 2 and SnCl 4 would make the color bluish‐purple. The combining effect of pH and chemicals showed a stabilizing effect on puree color which was independent of holding time of 24 hr at 50°C or 4 wk at −20°C. Hue values were recommended to be used rather than absorbance ratios A 510 A 410 to judge color of blueberry puree.