ANSWER

Several factors contribute to the discoloration of strawberry jam products which include storage temperatures, pH levels, structure and concentration of anthocyanins, and cultivars (Amaro et al., 2012).

The colour loss is caused by the degradation of anthocyanin pigments and the formation of browning compounds such as Maillard reaction products (Amaro et al., 2012). The discoloration of strawberry products due to the rapid degradation of pigments is one of the important factors that affect customers’ acceptance (Abdel-Hady et al, 2014).

References

Abdel-Hady, M. M., Attia, G. Y. & Ali, A. M. (2014). Color Stability of Strawberry Jam Fortified by Purple Carrot Puree. Egyptian Journal of Agricultural Research, 92(1).

Amaro, L. F., Soares, M. T., Pinho, C., Almeida, I. F., Ferreira, I. M. P. L. V. O. & Pinho, O. (2012). Influence of Cultivar and Storage Conditions in Anthocyanin Content and Radical-Scavenging Activity of Strawberry Jams. World Academy of Science, Engineering and Technology International Journal of Nutrition and Food Engineering, 6(9), 118-122.