No abstract

BACKGROUND: Heat treatment during processing of strawberry products has been proposed to negatively affect colour stability. Moreover, the role of enzymes with respect to colour stability is ambiguous when consulting the existing literature. The aim of the present study was to investigate the impact of various processing parameters (pre-freezing, puree content, pasteurisation temperature and heating time) on the colour stability and anthocyanin monomer and L-ascorbic acid contents of strawberry nectars made from puree. In addition, the effect of different enzyme activities on colour stability during storage of strawberry nectars was investigated.