Colour loss is found during the processing of cranberry juice. Which method below can be used to prolong colour stability?
A.	Nonthermal pasteurization
B.	Anaerobic processing
C.	Oxygen scavenging packaging
D.	All the above
Answer:D
Colour loss is found during the processing of cranberry juice. Which method below can be used to prolong colour stability?
A.	Nonthermal pasteurization B.	Anaerobic processing C.	Oxygen scavenging packaging D.	All the above
Explanation: The red colour in cranberry juice is associated with anthocyanins, which is sensitive to the changes of temperature, acidity and oxidation reaction. To help protecting colour deterioration, cranberry juice products are prevented from heat and dissolved oxygen, as well as fortified with ascorbic acid in order to maintain at low pH.