[Effect of 3 storage temperatures on the quality of kiwi fruit pulp concentrated at a reduced pressure].
The effect of three storage temperatures (0, -9 and -18 degrees C) of the kiwi-fruit pulp reduced pressure concentrate, by a period of 3 months, in the physical (soluble solids, water activity, consistency and color), chemistry (pH, acidity, ascorbic acid, chlorophyll and pheophytin) and sensorial (appearance, aroma, acidity, sweetness, color and flavor) characteristics were studied. The greater deterioration was produced in the stored pulp to 0 degree C, while to -9 degrees C there is no significative differences, on the other hand, the kiwi-fruit pulp stored to -18 degrees C maintained large part of the original characteristics. It was observed that while the temperature and storage time increased, vitamin C and chlorophyll contents decreased, varying significantly consistency, color and appearance of product. The rest of the analyzed variables did not present significative differences during storage.
Hugo Núñez
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K
Departamento de Agroindustria y Tecnología de Alimentos, Facultad de Ciencias Agrarias y Forestales, Universidad de Chile.
Marco Schwartz
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M
Muñoz
A M
AM
D001205:Ascorbic Acid / Q000032:analysis; D002734:Chlorophyll / Q000032:analysis; D005506:Food Contamination; D005519:Food Preservation; D005638:Fruit / Q000737:chemistry; D010674:Pheophytins / Q000032:analysis; D010858:Pigmentation; D011312:Pressure; D011786:Quality Control; D013696:Temperature; D013997:Time Factors
D010674:Pheophytins; D002734:Chlorophyll; D001205:Ascorbic Acid