Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 508123
Title Modelling the colour of strawberry spread during storage, including effects of technical variations
Author(s) Kadivec, Mirta; Tijskens, Pol; Kopjar, Mirela; Simčič, Marjan; Požrl, Tomaž
Source Polish Journal of Food and Nutrition Sciences 66 (2016)4. - ISSN 1230-0322 - p. 271 - 276.
DOI http://dx.doi.org/10.1515/pjfns-2016-0007
Department(s) Horticulture and Product Physiology Group
Publication type Refereed Article in a scientific journal
Publication year 2016
Keyword(s) colour - modelling - strawberry spread - technical variation
Abstract

The colour of freshly processed strawberry spread changes relatively rapidly from a bright red to a dull red, which then makes its appearance generally less acceptable for consumers. The colours of strawberry spreads following several processing conditions were measured under different storage conditions. Additional sugar and colorant had only slight effects on the colour decay, while exclusion of oxygen and daylight did not affect this process. The only condition that clearly maintained the freshly processed appearance was storage at 4°C. Hexagonal bottles were filled with the strawberry spreads and their colour was repeatedly measured at the six sides of the bottles, using a Minolta chroma meter. Data were analysed using non-linear indexed regression analysis based on a logistic function for the three colour aspect of a∗, b∗ and L∗. This technology allowed the determination of the variation in these data in terms of improved reliability (R2 adj, >90%). It also allowed better interpretation of the processes involved. All variations in the data could be attributed to technical variation.

Comments
There are no comments yet. You can post the first one!
Post a comment
 
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.