Carotenoid Pigments of Pineapple Fruit. II. Influence of Fruit Ripeness, Handling and Processing on Pigment Isomerizationa
作者:
WILLIS A. GORTNER,
V. L. SINGLETON,
期刊:
Journal of Food Science
(WILEY Available online 1961)
卷期:
Volume 26,
issue 1
页码: 53-55
ISSN:0022-1147
年代: 1961
DOI:10.1111/j.1365-2621.1961.tb00040.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
SUMMARYThe acid‐catalyzed isomerization of pineapple fruit carotenoid pigments is influenced by any condition leading to loss of integrity of the cells of the fruit tissue. The swollen lower half of fully ripe, yellow, translucent fruit often will contain an appreciable fraction of isomerized pigment. Any post‐harvest handling of the fruit that causes bruising of the tissue will lead to pigment isomerization in the damaged areas. Canning completely isomerizes the carotenoid pigments. Frozen fruit contains a high proportion of isomerized carotenoids; after thawing, further change takes place until the spectrum is that of the isomerized or “canned” type
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