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Prevention of pink discolouration in canned litchi (L. chinensis).

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/2413/
JFST-86-74
 
Title Prevention of pink discolouration in canned litchi (L. chinensis).
 
Creator Chakraborthy, S.
Rodriguez, R.
Sampathu, S. R.
Saha, N. K.
 
Subject 24 Fruits
01 Canning
 
Description Litchi var. China and Shahi were canned immediately or one day after storage. Several variables were investigated: potassium metabisulphite blanching before canning, processing time, syrup strength and pH, and SO2 or ascorbic acid addition to the covering syrup. Fresh litchis were analysed for total and reducing sugars, ascorbic acid, TSS and leucoanthocyanins. After storage at room temp. for 6 months, canned products were analysed for taste, flavour, colour, syrup pH and citric acid. Results are tabulated. It was found that canning in 30 degree Brix syrup containing 0.1-0.15% citric acid and processing for not more than 10 min in boiling water prevented pink discoloration. 300 ppm SO2 also prevented discoloration, but the product had a sulphite taste.
 
Date 1974
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/2413/1/JFST_11%286%29_266-268.pdf
Chakraborthy, S. and Rodriguez, R. and Sampathu, S. R. and Saha, N. K. (1974) Prevention of pink discolouration in canned litchi (L. chinensis). Journal of Food Science and Technology, 11 (6). pp. 266-268.