Influence of processing and storage conditions in strawberry jam color

The influence of time and temperature of processing on the color of strawbe rry jams, and the time and presence of light during their storage is evalua ted. Results showed that processing time is the determinant for obtaining c olor quality products, as boiling for over 15 min has a deleterious effect. The effect of daylight during storage caused insignificant color and antho cyanin losses, when compared with storage under dark conditions. However, t here was no direct relationship between anthocyanin loss during processing and storage and the color observed under any of the assayed conditions. The freezing of fruit for long periods (one year) for future jam preparation p rovoked 77% of anthocyanin losses. Nevertheless, fruit could be stored at - 20 degrees C for six months, since less than 20% loss of anthocyanins was n oted.