Studies on the Decolorization of Reddish Peach Fruit

Abstract

Among the four varieties of Japanese peach fruit of white flesh, Shin-okubo contained highest and Sunago contained lowest levels of anthocyanin. The pigment contents in Okubo and Hakuho were intermediate of the former two. The content was decreased by bagging of the fruit during ripening. As the skin of these fruits contained three times more pigment than the flesh, it was considered to be desirable to use the flesh alone for manufacture of white nectar. For decolorization of reddish crashed flesh, treatment with 0.1% erysorbic acid-0.005-0.01% hydrogen peroxide was effective, while single use of erysorbic acid failed to result satisfactory decolorization. Use of anthocyanase for decolorization was not practical in respect to its higher cost.