Sulfite Residues in Maraschino Cherries

JULIE A. NORDLEE, LAURA B. MARTIN, STEVE L. TAYLOR

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Abstract

A survey of 53 samples of maraschino cherries from 14 different processors revealed that total sulfite residues averaged 52.3 ± 44.7 ppm. However, 58.5% of the samples had less than 40 ppm total SO2, while only 7.6% had greater than 120 ppm total SO2 indicating that the distribution was skewed in the direction of lower residue levels. Free sulfite residues in the 53 samples were considerably lower averaging 14.2 ± 7.1 ppm. With free SO2 levels, 35.8% of the samples had less than 10 ppm free SO2, while only 5.7% had greater than 30 ppm free SO2. With an average serving size of one cherry (3 ‐ 7g), maraschino cherries would contribute only 0.16 – 0.37 mg per serving of total sulfites as SO2.

Original languageEnglish (US)
Pages (from-to)256-257
Number of pages2
JournalJournal of food science
Volume50
Issue number1
DOIs
Publication statusPublished - Jan 1985

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ASJC Scopus subject areas

  • Food Science

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