STUDIES ON QUALITY MAINTENANCE OF KIWIPULP UNDER DIFFERENT CONDITIONS

Authors:	M. Dalla Rosa, W. Shun, G. Dall'Aglio, G. Carpi
Keywords:	vitamin C, chlorophyll, storage temperature, water content
Abstract: Refined kiwifruit pulp was stored for several months at three different temperatures and quality evaluations at different storage times were carried out. Colour, chlorophyll, vitamin C, pH, and Aw determination were performed on the kiwifruit pulp stored under these different conditions. The following technological treatments of the pulp were carried out: concentration at two levels up to about 50% in solids concentration; addition of vitamin C; addition of sodium benzoate to prevent spoilage at temperatures above 0 C. The main results can be summarised as follows: Changes of Hunter a* values of kiwifruit pulp were highly correlated with chlorophyll degradation. The colour degradation (loss of greenness and browning) was still apparent at the lowest temperature tested (-20 C), but increased with increasing storage temperature. Kiwifruit pulp "fortification" with ascorbic acid led to faster colour and vitamin C degradation rates. Lowering the water content of the pulp by vacuum evaporation appeared to decrease the pulp browning rate. The addition of sodium benzoate produced greater degradation of both greenness and vitamin C during storage.
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