CHANGES IN ANTHOCYANINS IN CHERRIES (PRUNUS-AVIUM) DURING OSMODEHYDRATION, PASTEURIZATION AND STORAGE

Pigment composition and colour of osmodehydrated and pasteurized cherries (cv. Vittoria) were analysed during processing and storing at ambient temperature. Pasteurization was carried out after conditioning or by direct immersion in a sugar isotonic syrup followed by hot filling and quick cooling. From thin-layer chromatography and spectrophotometric analysis the course of anthocyanin degradation and the modification of browning index were followed. Experimental results indicated the presence of cyanidin-3-glucoside, cyanidin-3-rhamnoglucoside, peonidin-3-rhamnoglucoside and peonidin-3-glucoside. Osmotic dehydration contributes slightly to the lightening of the colour in processed cherries. Even if the thermal treatments and the storage caused anthocyanin loss and formation of browning compounds, the cherry colour was judged fairly acceptable.