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Influence of firmness of raw fruit on quality of osmodehydrofrozen kiwifruit disks.

[In Italian. / En italien.]

Author(s) : TORREGGIANI D., FORNI F., MAESTRELLI A.

Type of article: Article

Summary

The influence of processing on the degradation of water-soluble, oxalate-soluble and residual pectin (protopectin) was studied. To determine the optimum firmness level, the fruit were processed at three instrumentally measured texture levels: firm, medium and soft. Chemical and physical analyses showed that the protopectin content was the only difference among the three groups of fresh kiwifruit, and it correlated directly with texture.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1996-2297
  • Languages: Italian
  • Source: Atti IVTPA - vol. 15
  • Publication date: 1992
  • Document available for consultation in the library of the IIR headquarters only.

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