Administrative Report Or Publication
 

Color and pigment analyses in fruit products

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  • Methods are described for making the following deter­minations in fruits and processed fruit products: anthocyanin pigment content, color density, polymeric color, browning, turbidity, and anthocyanin degrada­tion index. Tables list the anthocyanins of common fruits, their molecular weights, molar absorbances, and wavelengths of maximum absorption. Thirty-one references are given.
  • KEY WORDS: color analyses, anthocyanin pigment, browning, fruits
  • Published May 1993. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
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