The degradation of anthocyanins in canned strawberries

Summary The effect of various processing parameters on the retention of pelargonidin‐3‐glucoside in canned strawberries (cv. Senga Sengana) was investigated by chromatographic analysis of the anthocyanin on columns of insoluble polyvinylpyrrolidone resin. It was shown that normal commercial exhaust and sterilization procedures have little effect on the degradation of pelargonidin‐3‐glucoside, most of which takes place during storage of the canned product. High storage temperatures were shown to increase the rate at which the anthocyanin breaks down, but good retention of the pigment was obtained by storing the cans of strawberries at 0–5°C. It was found that omitting the heat process did not increase the stability of pelargonidin‐3‐glucoside during the storage of canned strawberries.