Abstract
Effects of blanching and predrying treatments on the stability of carotenoids and anthocyanins in papaya ( Carica papaya var Subang) and pineapple ( Ananas comosus var Mauritius) were investigated. Carotenoids which are relatively heat-stable showed higher retention than anthocyanins after blanching and drying in both of the fruits. Carotenoids and anthocyanins decreased progressively in pineapple and papaya as the blanching temperature and time increased. Pretreatment with sodium metabisulphite prevented carotenoids from oxidation but caused bleaching of anthocyanins. Orthophosphoric acid, which changed the colour intensity of anthocyanins, showed no effect on carotenoids. Carotenoids were more protected in a system with higher moisture retained by glycerol and sugar. Anthocyanins, however, were stable only within a certain range of moisture contents.
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