Colour and anthocyanin stability of red raspberry jam

Anthocyanin and colour stability of red raspberry jams made from two differ ent varieties ('Zeva' and 'Heritage') were analysed during 6 months, stored at three temperatures (20, 30 and 37 degrees C). Also the influence of fre ezing the fruit, previously to jam manufacture, was evaluated. Different an thocyanin composition was detected for both cultivars and while 'Zeva' frui t had a higher total anthocyanin content, Heritage variety produced jams wi th a higher redness hue. The development of browning was directly related t o storage temperature but not to thawing or the variety of fruit used. (C) 1998 Society of Chemical Industry.