Stability of Anthocyanins in the Skin of Starkrimson Apples Stored Unpackaged, Under Heat Shrinkable Wrap and In‐Package Modified Atmosphere

摘要

ABSTRACTThe concentration of cyanidin‐3‐galactoside, cyanidin‐3‐arabinoside, and an unidentified cyanidin arabinoside in the skin of Starkrimson apples stored unpackaged, under in‐package modified atmosphere and in heat shrinkable wrap were determined at 7, 23, and 30 weeks storage. Carbon dioxide levels of higher than 73 in in‐packaged modified atmosphere severely destablized the three anthocyanins. The unidentified cyanidin arabinoside was the most stable anthocyanin in the skin of Starkrimson apples. Cyanidin‐3‐galactoside was more stable in the skin of unpackaged apples than shrink