[Effect of concentration temperature of kiwi fruit pulp on color, chlorophyll and ascorbic acid].
A study was established to evaluate concentration temperatures (25, 30, 35, 40 and 45 degrees C) on kiwi fruit pulp concentrated to 32 degrees Brix, with vacuum regulation. Munsell and sensorial colour, ascorbic acid and chlorophyll amount remanent were analyzed. Both, 25 and 30 degrees C concentration temperatures treatments, in the most of variables, experimented low deteriorate and differ with the other treatments. Ascorbic acid measurements had not significative differences (P < 0.95). Chlorophyll assays showed a decreased (70%) in the amount remanent over 35 degrees C in comparison to 25 degrees C treatments. 40 and 45 degrees C treatments showed traces of chlorophyll. Sensorial colour did not showed variations on 25 and 30 degrees C treatments; they were classified as bright green. Other treatments present colour deteriorate: 35 degrees C treatment was green-yellowish classified, and 45 degrees C treatments brown-greenish categories. Munsell colour showed the same relations, were increasing the concentration temperatures, decrease the green colour and increase the yellow colour.
Schwartz
M
M
Facultad de Ciencias Agrarias y Forestales, Universidad de Chile, Santiago de Chile.
Núñez
H
H
Muñoz
A M
AM
D001205:Ascorbic Acid; D002734:Chlorophyll; D005511:Food Handling; D005638:Fruit / Q000737:chemistry*; D006358:Hot Temperature; D010858:Pigmentation
D002734:Chlorophyll; D001205:Ascorbic Acid
Efecto de la temperatura de concentración de pulpa de kiwi sobre el color, clorofila y ácido ascórbico.