Abstract
Candied quince is one of the most popular processing products of Japanese quince (Chaenomeles japonica) in Latvia. During the storage of dehydrated fruit, the colour turns darker, thus negatively influence the overall quality and consumers' acceptability of the product. The aim of the present study was to evaluate the effectiveness of different anti-browning agents in combination with fruit blanching and soaking as a type of pre-treatment to preserve the colour of candied quince during 8-months storage. The fruit were harvested at various maturity stage (i.e. unripe, semi ripe and ripe) with the following pre-treatment using three anti-browning agents (l-cysteine, NATRApHASE®ABAF and Natureseal® AS1). Hunter L (whiteness/darkness), a (redness/greenness) and b (yellowness/blueness) values were used to measure change in colour. These values were also used for calculation of the total colour change (ΔE*). Considering blanching and soaking as a type of treatment. Best results were obtained with blanching treatment. L* values decreased significantly after dehydration, showing that the samples became darker, during the further 8-months storage, L* values increased, positively influencing the colour of the tested fruit. The data obtained using the Analytic Hierarchy Process Analysis revealed that 0.3% l-cysteine was the best for effective prevention of colour change during long-term storage among the tested agents.