Color stability of strawberry jam as affected by cultivar and storage temperature

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