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Prevent Discoloration of Frozen Fruit

Source: NDSU Extension Service Nutrition Specialists

Many light-colored fruits discolor when their tissue is exposed to air. To prevent this color change, you can treat cut fruit with any one of several antioxidants.

Ascorbic acid (vitamin C) is effective in preventing oxidation. You can buy it in crystalline or tablet form in most drugstores. Use one-half teaspoon, about 1500 milligrams, per quart of water as a dip to hold sliced peaches, apples, pears or similar fruits which you get them ready for packing. Dip for one minute, then drain and pack--either unsweetened or with dry sugar. If you pack fruit in syrup, add one-half teaspoon ascorbic acid to each quart of cold syrup. You may add the same amount directly to fruit purees or juices.

You can use commercially prepared mixtures of ascorbic-citric acid or ascorbic acid-sucrose to prevent darkening. These are sold in many supermarkets and should be used according to the manufacturer's directions.

Lemon juice or citric acid can help prevent fruit darkening, but neither is as effective as ascorbic acid. Use one tablespoon of lemon juice per quart of water as a dip.

If you have further questions, contact your county office of the NDSU Extension Service for additional information on preventing discoloration of frozen fruit.

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