Fruit color change
Just recently I have made 6 batches of Mango Jam. All turned very dark brown while cooking and are almost black when jarred but they taste great. What is the reason for the color change?
Best Answer
I reckon it could be due to oxidation of fruits.
It's very common once you leave fruits that are cooked/uncooked in the open air. It probably helps if you could add a little salt in there ( even though it may seems weird, but it definitely works).
The reason why factory made jam does not turn dark at all is because of all the additional food addictive and preservative that is inside the food. I honestly, do not recommend keeping fresh mango jam for too long because it does go bad very quickly.
It happens to a lot of other food stuffs like potato etc.
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Quick Answer about "Fruit color change"
Colourful chemicals in ripening fruit help to preserve it and signal to animals that they are ready to eat. Unripe fruits are green because of chlorophyll in their cells. As they ripen, the chlorophyll breaks down and is replaced by orange carotenoids and red anthocyanins.Which fruit changes its colour?
Strawberry fruit develops through green, white, and red stages. These correspond to changing levels of chlorophyll, anthocyanins, flavonoids, tannins, and other soluble phenols.Why do fruits change colors and rot?
by a hormone. Plants produce hundreds of volatiles and one that has been inves- tigated extensively is ethylene. Ethylene causes fruits to change color; that is, ethylene triggers bananas to turn from green to yellow, oranges from green to orange, and tomatoes from green to red.What changes the color and taste of fruit?
The two primary culprits producing the colors here are carotenoids, which are generally responsible for the orange and yellow colors in fruits, and anthocyanins, which are usually responsible for the purples, reds, and blues.Why do fruits turn yellow?
This happens because of the breakdown of a green pigment called chlorophyll, along with the creation and accumulation of other pigments responsible for red, purple, or blue hues (anthocyanin), or bright red, yellow, and orange hues (carotenoids), to name a few. First, how is fruit softness regulated?Why Fruits Change Color and Flavor as They Ripen
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Answer 2
It could be oxidation as Teo Chuen Wei Bryan has already said in their answer. It might also matter what sort of pot you cooked the jam in - metal pots other than stainless steel sometimes react chemically with the food and that could lead to darkening.
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