Abstract
SUMMARYThe influence of ripeness level, heat proeessing, and post‐canning storage on texture and pectin changes in canned apricots was investigated. Important factors influencing canned texture were ripeness level of the fresh fruit and processing time. The canned product gradually softened during storage, while water‐soluble pectin in the syrup increased and proto‐pectin in the fruit decreased. Riper apricots contained less protopectin, and the syrup derived from them contained more water‐soluble pectin. Syrup viscosity gradually increased during storage of canned apricots. The characteristics of pectin were related to the texture of canned apricots.
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