A Study of Calcium and Magnesium Migration Patterns of Soft Fruits Canned in a Variety of Syrups

Abstract The distribution of calcium and magnesium between the solid and liquid fractions of canned soft fruits was studied. The mineral migration patterns, migration rates and equilibrium levels were compared for different syrup packs and fruits. Atomic absorption values for calcium and magnesium were converted to ratios of mineral in the fruit compared to total sample concentration and expressed as percentages. The majority of mineral transfer from fruit to syrup occurred rapidly during processing and the hours following. Fruit mineral percentages decreased only about 5% from 24 h post process to 6 mo later. The different syrups had significantly different effects on mineral migration patterns and rates but did not significantly affect the final equilibrated values (P