Abstract
The pink discoloration occurring in canned sand pears is considered a sign of poor quality in this product. Factors contributing to pink discoloration were investigated. The major precursor of pink discoloration in canned sand pears existed in the insoluble solids of the sand pear. This precursor belonged to the flavonoids which became a pink color after being heated in acidic conditions. The pink compound was a cyanidin which was the only aglycone component in the canned sand pear. The addition of citric acid at 0.15 % was sufficient to lower the pH below 4.6. The use of syrup at the same degree Brix and the same sugar profile of the fruit flesh resulted in less pink discoloration than those with heavy syrup.
