Changes in anthocyanin, total phenolic, antioxidant activity, texture and color of canned strawberry during storage
Keywords:
Canned strawberry, ascorbic acid, anthocyanin, total phenolic content, qualityAbstract
In the present study, strawberry at three different stages (unripe, half ripe and full ripe) were canned.Physico-chemical, ascorbic acid, color; texture and phytochemical analysis were carried out for canned strawberry. Results showed decrease in moisture content 59.96-56.89%, 62.74-57.01%, 56.96-50.92% and titratable acidity 2.32-0.20%, 1.06-0.11%, 0.74-0.09% respectively. Significant (p≤0.05) decrease in anthocyanin, total phenolic content, antioxidant activity, texture and color L* and a* value were also observed. However significant (p≤0.05) increase in total soluble solids from 32.0-37.11,34.0-37.06, 39.0-40.13%,ascorbic acid content 1.57-4.11,1.43-2.82, 1.37-1.81% and color b* value 27.17-56.03, 27.96-57.58, 33.29-50.86 respectively was noticed during storage period.
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