Impact of processing and storage conditions on color stability of strawberry puree: The role of PPO reactions revisited

The effect of pre-heating fresh strawberries (hot break) and the use refrigerated temperatures prior to pasteurization on stability anthocyanins, vitamin C, color polyphenol oxidase (PPO) activity during storage (42 days at 35 °C) strawberry puree was studied. Hot break resulted in 20% residual PPO caused 10% anthocyanin degradation, whereas C unaffected. After mashing, purees were stored 4 °C 25 for 3 h. During this period, anthocyanins remained constant independently processing history but ascorbic acid oxidized faster °C. Pasteurization complete inactivation PPO, reduction (25%), a* value (6%) (50%). Neither partial early nor refrigeration had a positive subsequent storage, suggesting that PPO-derived reaction products formed have very limited impact degradation shelf-life.