Color changes and its kinetics of canned citrus during storage

doi:10.3969/j.issn.1004-1524.2018.02.20

›› 2018, Vol. 30 ›› Issue (2): 323-329.DOI: 10.3969/j.issn.1004-1524.2018.02.20

• Food Science • Previous Articles Next Articles

Color changes and its kinetics of canned citrus during storage

ZHOU Jinyun, WANG Chunmiao, ZHANG Jun^*

Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2017-07-18 Online:2018-02-20 Published:2018-02-11

Abstract

Abstract: In order to study the influence of temperature on color change in canned citrus during the storage, contents of vitamin C, carotenoid, amino acid nitrogen, reducing sugar, 5-hydroxymethyl furfural (5-HMF) under different storage temperature were measured. The correlation between 5-HMF and browning index was studied. The kinetic assay of the main material caused browning, the total color difference, and the browning index was investigated. It was shown that the storage temperature had significant (P<0.05) influence on the color of the canned citrus. The contents of 5-HMF, total color difference and browning index increased with the prolonged storage time, while contents of vitamin C, carotenoid, amino acid nitrogen and parameters of L^* and a^* decreased. The kinetic results demonstrated that the zero-order kinetics model fitted well within the changing tendency of reducing sugar and amino acid nitrogen contents during storage, while the complex kinetic model fitted well within total color difference and browning index.

Key words: canned citrus, storage temperature, color change, dynamics

CLC Number:

TS207.3

ZHOU Jinyun, WANG Chunmiao, ZHANG Jun. Color changes and its kinetics of canned citrus during storage[J]. , 2018, 30(2): 323-329.

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Color changes and its kinetics of canned citrus during storage

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