THE STUDY OF COLOR STABILITY OF FRUIT FOR DIFFERENT VARIETIES OF RASPBERRIES AND THEIR PRODUCTS PROCESSED BY DIFFERENT TECHNOLOGICAL TREATMENTS

摘要

It has been studied the color stability of different raspberry varieties and products produced by them during different technological treatments, by instrumentally measured color characteristics and the total color difference -ΔE. It has been found out that after crushing of the raw material the color is more intensive for the raspberry variety Shopska alena and Meeker in comparison with the initial raw material. During the thermal treatment of the studied raspberry varieties into final products - purees and nectars the most stable is the color for the variety Shopska alena, while the greatest are changes for the raspberry variety Samodiva.