Retaining Green Pigments on Thermally Processed Peels-on Green Pears

*, *, *, a*, and b* color values of pear samples were monitored during storage up to 35 wk. * color values of pear samples were monitored during storage up to 35 wk. * color values of pear samples were monitored during storage up to 35 wk. * color values of pear samples were monitored during storage up to 35 wk. * color values of pear samples were monitored during storage up to 35 wk. Results showed that surface pretreatment is essential for ensuring the reactions of zinc ions with green pigments, Results showed that surface pretreatment is essential for ensuring the reactions of zinc ions with green pigments, Results showed that surface pretreatment is essential for ensuring the reactions of zinc ions with green pigments, Results showed that surface pretreatment is essential for ensuring the reactions of zinc ions with green pigments, Results showed that surface pretreatment is essential for ensuring the reactions of zinc ions with green pigments, thus retaining green pigment during thermal treatment. Blanching pears in zinc solution containing about 1300 thus retaining green pigment during thermal treatment. Blanching pears in zinc solution containing about 1300 thus retaining green pigment during thermal treatment. Blanching pears in zinc solution containing about 1300 thus retaining green pigment during thermal treatment. Blanching pears in zinc solution containing about 1300 thus retaining green pigment during thermal treatment. Blanching pears in zinc solution containing about 1300 ppm Zn ppm Zn ppm Zn ppm Zn ppm Zn 2+ 2+ 2+ 2+ was effective in obtaining attractive green-colored canned pears. Hue angle and – was effective in obtaining attractive green-colored canned pears. Hue angle and – was effective in obtaining attractive green-colored canned pears. Hue angle and – was effective in obtaining attractive green-colored canned pears. Hue angle and – was effective in obtaining attractive green-colored canned pears. Hue angle and –a a a a* (greenness) values of * (greenness) values of * (greenness) values of * (greenness) values of * (greenness) values of canned pears were significantly ( canned pears were significantly ( canned pears were significantly ( canned pears were significantly ( canned pears were significantly (P < 0.05) associated with blanching time and zinc concentration in blanching < 0.05) associated with blanching time and zinc concentration in blanching < 0.05) associated with blanching time and zinc concentration in blanching < 0.05) associated with blanching time and zinc concentration in blanching < 0.05) associated with blanching time and zinc concentration in blanching solutions, and remained stable over 19 wk of storage under intensive illumination at all 3 temperatures. The solutions, and remained stable over 19 wk of storage under intensive illumination at all 3 temperatures. The solutions, and remained stable over 19 wk of storage under intensive illumination at all 3 temperatures. The solutions, and remained stable over 19 wk of storage under intensive illumination at all 3 temperatures. The solutions, and remained stable over 19 wk of storage under intensive illumination at all 3 temperatures. The technology used zinc ions as a processing aid, thus significantly minimizing the zinc content in the final processed technology used zinc ions as a processing aid, thus significantly minimizing the zinc content in the final processed technology used zinc ions as a processing aid, thus significantly minimizing the zinc content in the final processed technology used zinc ions as a processing aid, thus significantly minimizing the zinc content in the final processed technology used zinc ions as a processing aid, thus significantly minimizing the zinc content in the final processed pears. pears. pears. pears. pears.