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Polish Journal of Food and Nutrition Sciences

The Journal of Institute of Animal Reproduction and Food Research of Polish Academy of Sciences in Olsztyn

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Modelling the Colour of Strawberry Spread During Storage, Including Effects of Technical Variations

Mirta Kadivec
  • Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Leopold M.M. Tijskens
  • Horticulture and Product Physiology, Wageningen University and Research Centre, Wageningen, The Netherlands
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  • De Gruyter OnlineGoogle Scholar
/ Mirela Kopjar / Marjan Simčič
  • Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Tomaž Požrl
  • Corresponding author
  • Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
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  • Other articles by this author:
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Published Online: 2016-09-18 | DOI: https://doi.org/10.1515/pjfns-2016-0007


The colour of freshly processed strawberry spread changes relatively rapidly from a bright red to a dull red, which then makes its appearance generally less acceptable for consumers. The colours of strawberry spreads following several processing conditions were measured under different storage conditions. Additional sugar and colorant had only slight effects on the colour decay, while exclusion of oxygen and daylight did not affect this process. The only condition that clearly maintained the freshly processed appearance was storage at 4°C. Hexagonal bottles were filled with the strawberry spreads and their colour was repeatedly measured at the six sides of the bottles, using a Minolta chroma meter. Data were analysed using non-linear indexed regression analysis based on a logistic function for the three colour aspect of a*, b* and L*. This technology allowed the determination of the variation in these data in terms of improved reliability (R2adj, >90%). It also allowed better interpretation of the processes involved. All variations in the data could be attributed to technical variation.

Keywords: strawberry spread; colour; modelling; technical variation


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About the article

Received: 2015-07-02

Revised: 2016-01-29

Revised: 2016-02-19

Accepted: 2016-04-12

Published Online: 2016-09-18

Published in Print: 2016-12-01

Citation Information: Polish Journal of Food and Nutrition Sciences, Volume 66, Issue 4, Pages 271–276, ISSN (Online) 2083-6007, DOI: https://doi.org/10.1515/pjfns-2016-0007.

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© 2016 Mirta Kadivec et al., published by De Gruyter Open. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License. BY-NC-ND 3.0

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