Degradations were studied at different hydrogen peroxide (H2O2] concentrations (9.31 to 27.92 mmol. L-1] over a range of 10 ° to 30 °C. Degradation of anthocyanins by H2O2 was described by first-order function. Comparison of t1/2 values revealed that sour cherry anthocyanins were the most resistant to H2O2, followed by pomegranate and strawberry anthocyanins. Thus, the removal of residual H2O2 from the juice contact surfaces of aseptically packaged strawberry juices should be controlled more carefully to prevent anthocyanin degradation. Respective Ea values were between 9.4 to 11.1, 9.5 to 11.4, and 11.4 to 12.2 kcal.mol-1; and Q10 values between 1.59 to 2.22, 1.62 to 2.05, and 1.76 to 2.36 for strawberry, sour cherry, and pomegranate anthocyanins.
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