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CHANGES IN CHLOROPHYLL AND PECTIN AFTER STORAGE AND CANNING OF KIWIFRUIT.

Author(s) : ROBERTSON G. L., SWINBURNE D.

Type of article: Article

Summary

KIWIFRUIT WERE HARVESTED AND STORED AT 273K (0 DEGC). OVER A 92-DAY PERIOD FRUIT WERE REMOVED FROM STORAGE, RIPENED TO 13 DEG BRIX BY HOLDING AT 298K (25 DEGC), AND CANNED AS SLICES IN A SUGAR SYRUP. THE CONCENTRATION OF TOTAL CHLOROPHYLL REMAINED VIRTUALLY CONSTANT. DURING THE CANNING PROCESS ABOUT 90% OF THE CHLOROPHYLL WAS DEGRADED. THE TOTAL PECTIN CONTENT INCREASED BY OVER 100% DURING STORAGE AND RIPENING BUT DECREASED SIGNIFICANTLY DURING CANNING. A SIGNIFICANTINVERSE RELATIONSHIP BETWEEN THE FIRMNESS OF UNPEELED KIWIFRUIT AND THE WATER-SOLUBLE, HIGH-METHOXYL PECTIN CONTENT WAS DERIVED.

Details

  • Original title: CHANGES IN CHLOROPHYLL AND PECTIN AFTER STORAGE AND CANNING OF KIWIFRUIT.
  • Record ID : 1982-1574
  • Languages: English
  • Publication date: 1981/09
  • Source: Source: J. Food Sci.
    vol. 46; n. 5; 1557-1559; 1562; 5 tabl.; 25 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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