Color Stability of Strawberry Jam as Affected by Cultivar and Storage Temperature

Abstract

ABSTRACT The stability of three strawberry cultivars was evaluated for changes in jam color quality during processing and storage at 20°, 30° and 37°C for 200 days. Anthocyanin content was determined by HPLC. The effect of cultivar, processing and storage on jam pigments, instrumental color (L*, a*, b*) and consumer preference were also determined. ‘Oso grande’ jam had the lowest anthocyanin concentration (110 mg/g f.w), higher monomeric pigment degradation during processing and storage, highest pH, least desirable color score from the sensory panel and shortest shelf‐life. Similarities were found between jams prepared with ‘Chandler'and Tudla’ cultivars, as well as initial differences in total anthocyanin concentrations (195 and 130 mg/g f.w.).