Large amounts of plant tissue are used in the production of many
canned, frozen and dried foods. Some of this material is unsatisfactory
in appearance and texture, despite careful processing from high quality
raw materials.
In the present study, the changes induced in soft fruits by controlled
heating and freezing...
The retention of pigments in processed raspberries is a function of the process method and conditions of subsequent storage. The presence of sucrose and the nature of the headspace gas also influences the retention of the pigment. The effect of some of the above variables on the pigments was investigated....
Processing and storage of berry fruits is accompanied by various changes, the important ones being the changes in the soluble solids content, titratable acidity, pH, pigments, and texture. A study was made of these changes in processed strawberries, raspberries, blackberries and blueberries, still cooked and stored at 78°F for one...