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Effect of Chemical Pretreatments on the Physical Properties of Kiwi

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Summary:In this work the effect of pre-treatments on the physical properties of fresh kiwi was studied. For that, a set of tests using chemical pretreatments was used, in which the samples were subjected to aqueous solutions of ascorbic acid and potassium metabisulfite at concentrations of 0.25% and 1% (w/v) for periods of 30 and 60 minutes, in order to understand the implications of the treatments in the color and texture of the kiwi as compared to its original properties. The results showed that the kiwi treated with ascorbic acid changed its color very intensively when compared to the fresh product, and this trend was intensified after storage. Contrarily, when potassium metabisulfite was used, the changes in color were quite negligible right after the treatment and even lower after the storage period of 6 days under refrigeration. After the treatments with both solutions, the kiwi texture was drastically changed, diminishing hardness considerably and increasing elasticity for all treatments. The same could be observed after six days of refrigeration.
Main Authors:Guiné, Raquel
Other Authors:Roque, Ana Rita; Seiça, F. F. A.; Batista, Cátia
Subject:chemical pretreatment kiwifruit color texture ascorbic acid potassium metabisulfite
Year:2016
Country:Portugal
Document type:conference output
Access type:open access
Associated institution:Instituto Politécnico de Viseu
Language:English
Origin:Repositório Científico do Instituto Politécnico de Viseu

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