Ten, twenty, and thirty percent of dextrose were used in place of sucrose to preserve the Maraschino-type cherries because of the expectation that the smaller sized molecules would enter the cherry tissue more readily and thus increase the weight and volume of the fruit. Other samples, sucrose and percent dextrose replacement, were tested with the pH of the syrup controlled at 3.0. Both cold and hot processes were used, and samples were tested every two days during the concentrating period for drained weight of the cherries; volume of the cherries; pH, inversion, and degree Brix of the syrup. The commercial product, with the trade name "glucose", was also tested in another series of samples. Owing to its insolubility at low temperatures only the hot process was used. The results show that dextrose increases the weight of cherries in the cold process, whereas the difference in weight gain is not as noticeable in the hot process. "Glucose" gives approximately the same results as does dextrose. High inversion of the syrup of a sample does not indicate a comparable weight gain in the cherries because the monosaccharides are concentrated in the fruit tissue. By controlling the pH of the syrup at 3.0 no advantage in increasing the weight of the cherries is gained. / Graduation date: 1940

Red radish anthocyanin extract (RAE) was investigated for coloring brined cherries as an alternative to FD&C Red No. 40. Red radish (Raphanus sativus L.) anthocyanins were extracted from liquid nitrogen powdered epidermal tissue using acetone, partitioned with chloroform, and isolated using C-18 resin. The monomeric anthocyanin content was determined by pH differential to be 154 ± 13 mg/100 g of epidermal tissue (on pelargonidin-glucoside basis). The major pigments were identified as pelargonidin-3-sophoroside-5-glucoside monoacylated with p-coumaric or ferulic acids by HPLC and spectral analyses. Primary and secondary bleached cherries were sweetened to 40° Brix (pH of 3.50), and colored using two concentrations of RAE (600 and 1200 mg/L syrup, designated Cl and C2) and FD&C Red No. 40 (200 ppm). Color was measured for both cherries and syrup. Reflectance measurements (CIE L*, a*, b*), chroma and hue angle, showed that RAE imparted red color to the cherries and syrup extremely close to that of FD&C Red No. 40. RAE C2 gave the primary bleached cherries the closest color characteristics (L*= 18.20, a*= 20.00, b*= 8.47) to FD&C Red No. 40 (L*= 18.00, a*= 24.35, b*= 12.13). RAE Cl gave the secondary bleached cherries the closest color characteristics (L*= 15.27, a*= 16.21, b*= 5.21) to FD&C Red No. 40 (L*= 16.38, a*= 19.91, b*= 8.99). Color and pigment stability of secondary bleached cherries were evaluated during a year of storage in the dark at 25°C. Monomeric anthocyanin degradation followed first-order kinetics and the half-lives were 29 and 33 weeks for syrups colored with RAE Cl and RAE C2, respectively. However, cherry color showed no significant changes in hue, color intensity nor lightness during storage. Color changes of syrup samples over time were dependant on anthocyanin concentration, higher anthocyanin concentration exerted a protective effect on color stability. Haze formation was observed in syrup samples colored with RAE, possibly due to pigment polymerization. Syrup samples colored with RAE and FD&C Red No. 40 were also exposed to light for a year at 25°C. Light had a small but significant effect on L*, a*, and monomeric anthocyanin content. From color and pigment stability data and visual observations we concluded that RAE was effective in coloring secondary bleached cherries with results very similar to those of FD&C Red No. 40 for 6 months of storage. / Graduation date: 1995

Graduation date: 1951