Use of Sugar and Anti-darkening Agent in Fruits

Sugar is not used as a preservative when freezing fruits.

When it comes to freezing fruits, the two most common concerns seem to be the use of sugar and how to prevent darkening of light colored fruit.

Not a preservative…

Sugar is not used as a preservative when freezing fruits. Sugar substitutes, such as frutose, can be used in place of sugar. Labels on the products give the suggested equivalents. Follow the directions to determine the amount of sweetener needed.

Artificial sweeteners…

Artificial sweeteners give a sweet flavor but do not furnish the beneficial effects of sugar such as thickness of syrup and color protection.

There are several other methods besides the use of sugar or syrup to prevent darkening of fruit.

Ascorbic acid an alternative…

Pure ascorbic acid or ascorbic acid mixtures can be used.

Citric acid…

Citric acid or lemon juice may sometimes be used but are not as affective as the ascorbic acid. Some fruits, which are to be cooked before serving, may also be steamed to prevent browning.

For more information on the use of sugar and anti-darkening agent in fruits, contact your local county Extension office.