Effect of addition of traces of metals and ascorbic acid on the colour of glass-packed fruits.

Siddappa, G. S. and Bhatia, B. S. (1961) Effect of addition of traces of metals and ascorbic acid on the colour of glass-packed fruits. Journal of Scientific and Industrial Research, 20D (2). pp. 71-73.

PDF Journal of Scientific and Industrial Research, Volume-20D( (1961) 71-73.pdf - Published Version Restricted to Registered users only Download (119kB)

Abstract

The addition of traces of iron, either alone or in combination with other metals like zinc, copper, lead and tin, to mang,o slices, packed in glass containers, results in the darkening of the product soon after sterilization. In the case of mango pulp, and also to some extent in the case of guava slices, traces of iron promote darkening. There is no perceptible deleterious effect in the case of papaya, pear and pineapple. Addition of ascorbic acid at 500 p.p.m. level to the syrup has a marked beneficial effect in maintaining the bright yellow colour and strong, characteristic flavour of the mango slices during long storage at ordinary temperatures.

Item Type:	Article
Uncontrolled Keywords:	mango slices, packed glass containers, iron traces
Subjects:	600 Technology > 05 Chemical engineering > 07 Metal Corrosion 600 Technology > 08 Food technology > 24 Fruits > 06 Mango 600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	27 Jul 2016 12:30
Last Modified:	27 Jul 2016 12:30
URI:	http://ir.cftri.res.in/id/eprint/3824

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