Strawberries are prone to browning and anthocyanin losses during processing and long-term storage at ambient temperature, which in part may due to a heat stable polyphenol oxidase. Nitrogen or carbon dioxide atmosphere may prevent enzymatic degradation of processed berries leading to improved color and anthocyanin stability.  In this study we processed strawberries into puree under air and in a glove box under nitrogen or carbon dioxide atmosphere. Samples were analyzed before and after pasteurization, and after 2, 4, 6, and 8 weeks of storage at 25oC for color, anthocyanins, and percent polymeric color.  Strawberries processed under nitrogen or carbon dioxide had higher total anthocyanin and chroma values, and lower hue angle and percent polymeric color values than samples processed under air. These findings demonstrate that oxygen exclusion results in a product with a more vivid red color and higher levels of health-promoting anthocyanins.

Processed strawberry puree improved color and anthocyanin stability by oxygen exclusion

246th National Meeting (2013)

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