ブドウの利用研究 (第6報) : コンコード種ブドウ果汁の貯藏による色の変化について

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Generally, the color of concord grape juice on storage changed from reddish purple to a brick red and then to a dull brown simultaneously with decrease in the intensity of color. By investigating the effects of various factors on the color components during storage under controlled experimental conditions, it was observed that the period of storage and the storage temperature exerted the maximum influence on the deterioration og the concord grape color as compared with the treatment of carbonation, removal of argol, addition of sugar, cation exchange or addition of tartaric acid, or storage of the samples in the dark or exposed to light. The color intensity of the juice sample after storage at 30℃ for 6 months showed the decrease of 50% and the color character changed to a dull brown with simultaneous formation of cloudy sediments in the solution, while the juice sample after storage at 0℃ for 9 months held 70% of the initial color intensity and the change of color character was very small. The color changes occurring in the concentrated juice during storage were also similar to these results. The effect of light was only of minor importance in the deterioration of color of most juice samples, but could not be neglected in deteriorationg the color character of cation-exchanged juice and diluted juice prepared by commercial method, which were reduced in the concentration of color components and colloidal matters, consequently more easily penetrated into the interior by the light.
社団法人日本生物工学会の論文
1956-03-15

ブドウの利用研究 (第6報) : コンコード種ブドウ果汁の貯藏による色の変化について

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