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Filtering by: Contributor advisor sim Wrolstad, R. E.

Causative factors of color deterioration in strawberry preserves during processing and storage

Creator:

Abers, Julie Ellen

Abstract:

An effort was made to determine what factors are responsible for differences in color quality between preserves commercially manufactured from Hood and Tioga strawberry varieties. Color analyses made on Hood and Tioga preserves, during a 26 week storage period, included spectral measurements of aqueous extracts from the preserve samples. In...

Resource Type:

Masters Thesis
Anthocyanin degradation in freeze-dried strawberries and strawberry puree

Creator:

Erlandson, John Arthur

Abstract:

Anthocyanin degradation in freeze-dried strawberry puree was studied under various relative humidity conditions at 37°C. Moisture was found to be the determining factor in the rate of pigment degradation. Storage at relative humidities below 11% provided good pigment retention in this low-moisture product. Enzymatic degradation of the anthocyanin pigment did...

Resource Type:

Masters Thesis
The influence of mold contamination, processing and maturity on the volatiles of the strawberry, Fragaria ananassa Duch.

Creator:

Amos, James Franklin

Abstract:

The effects of mold level (Botrytis cinerea), processing method (fresh, individually quick frozen (IQF), frozen sugared sliced (FSS), freeze dried (FD), canned, and preserves), and maturity (underripe, normal, and overripe) and strawberry volatiles were analyzed by gas liquid chromatography (GLC) using on-column entrainment of headspace volatiles in aqueous extracts. Computerized...

Resource Type:

Dissertation