Internal corrosion of tinplate container in canned mango (Mangifera indica) L. Nectar

Abstract

Mango nectar prepared from Banganapalli variety caused less corrosion than nectar prepared from Badami or Raspuri variety. Degree of corrosion was inversely proportional to the viscosity of nectar. Among different fractions of mango pulp, only organic acid fractions were responsible for corrosion. 8-carotene did not contribute to corrosion. Corrosion was more in pulp and nectar prepared from unpeeled mangoes. The peel contains gallic acid and ellagic acid of which the former acts as accelerator of corrosion. Rutin, catechin and pyracatechol acted as accelerators of corrosion but not quercetin. Leucopetunidin and leucopelargonidin have been tentatively identified in the mango peel and they did not affect the process of corrosion.

Effects of temperature and storage on the iron and tin contents of commercially canned single-strength orange juice

“…During the preservation of acid food products, for example, canned citrus juices, an interaction occurs between the components of the canned food and the material of the can. Corrosion in canned acid products is influenced by the chemical composition of the product (Bombara et al, 1970), character of the tinplate (Mahadeviah et al, 1975), and the presence of corrosion accelerators such as sulfites, sulfur dioxide (Saguy et al, 1973), nitrates (Lambeth et Florida Department of Citrus, Agricultural Research and Education Center, Lake Alfred, Florida 33850. al., 1967), and oxygen (Kefford et al, 1959;Koehler, 1961).…”