Storage color deterioration during

The remaining anhydrides are destroyed by subsequent hydrolysis through the addition of a small amount of water [152,154]. The color of the acid deteriorates during storage and therefore should be processed as quickly as possible, usually by neutralization. The most important is product LAS, which can be found on the market in various forms. The storage and processing properties can be improved by the addition of suitable additives. From such forms (LAS Na content 80-96%) powders can be manufactured by appropriate processes... 

Abers, J.E. and Wrolstad, R.E., Causative factors of color deterioration in strawberry preserves during processing and storage, J. Food ScL, 44, 75, 1979. 

Uses Zineb is a light-colored powder or crystal. It is a polymer of ethylene (bis) thiocarbamate units linked with zinc. Zineb is used to prevent crop damage in the field and to protect harvested crops from deterioration during storage or transport. It was used to protect fruit and vegetable crops from a wide range of foliar and other diseases. It was available in the United States as wettable powder and dust formulations. Zineb can be formed by combining nabam and zinc sulfate in a spray tank.7121319... 

Ganhao, R., Morcuende, D. and Estevez, M. (2010). Protein oxidation in emulsified cooked burger patties with added fmit extracts Influence on color and texture deterioration during chill storage. Meat Science, 85,402-409. 

During storage, natural pigments often deteriorate with time because of exposure to light, heat, air, and moisture or because of interaction of the components of the food with each other or with the packaging material. The color of maraschino cherries, for example, fares so poorly with storage that they are routinely bleached then artificially colored. 

Aqueous tea extracts deteriorate rapidly during storage. They develop an undeslreable taste commonly described as "flat" and concurrently turn dark brown in color. Roberts et al. (56) used a modification of the HPLC procedure of Hoefler and Coggon T57) to separate the polyphenols in tea to study this problem. The effluent from the reverse phase acetone gradient was monitored at 380 nm. 

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