Volume 6, Issue 20 (2009)
FSCT 2009, 6(20): 45-51 |
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Effect of different packaging materials and storage conditions on the colour of black cherry preserves.. FSCT 2009; 6 (20) :45-51
URL: http://fsct.modares.ac.ir/article-7-11245-en.html
URL: http://fsct.modares.ac.ir/article-7-11245-en.html
Abstract: (20445 Views)
The colour of black cherry preserves is an important parameter affecting the visual quality and overall acceptance of consumers. That is considered to be highly correlated to the packaging materials. In this study, two containers namely TP can and flexible pouch were used for black cherry preserves. The flexible pouch had three layers: polyethylene (100µ), aluminum foil (9µ) and polyester (12µ). Other variables were temperature in 4 levels, (4, 23, 35 and 40°c) and time in 4 levels, ( 0, 30, 60 and 90 days) after production of samples. Colour changes were determined by using a spectrophotometer at 515 nm. The statistical analysis indicated that samples in flexible pouch had higher absorbance and better colour than samples in TP cans (p<0/05). Temperature had statistically significant effect on the absorbance of the samples. Linear model for black cherry was developed and presented to predict colour changes at different temperature. Further, absorbance of samples increased with time until about 60 storage days and then tended to decrease slowly.
Received: 2008/05/3 | Accepted: 2009/01/3 | Published: 2009/05/4
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