The presence of KS diminished color loss of purees packed in PCPC bags and increased the
discoloration of purees contained in polyethylene suggesting, in the first case, that KS oxidation diminished
the available oxygen protecting carotenoids oxidation, and in the second case, the existence of
a coupled oxidation between KS and carotenoids helped by the oxygen presence. Addition of AA to
a puree of pH 4.00 containing KS and packed in polyethylene minimized the losses of r1edness and
yellowness; probably as a consequence of the antioxidant action of AA. The increase in pH from 4.00 to
5.00 in the presence of KS significantly minimized color degradation of puree packed in PCPC. From the
point of view of improving color stability, a convenient formulation could be a puree of pH 5.00 preserved
with KS and packed in PCPC.