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Pigment and colour stability of frozen kiwifruit slices during prolonged storage.

Author(s) : CANO M. P., MARIN M. A., ANCOS B. de

Type of article: Article

Summary

Kiwifruit (cv Hayward, Bruno, Monty and Abbot) were frozen without pretreatment, vacuum conditioned and stored at -18 deg C for 1 to 300 days. Values for xanthophyll, chlorophyll and by-products, and beta-caroten were determined by high performance liquid chromatography. Colour parameters (Hunter) were correlated with each pigment category for fresh or quick-frozen kiwifruit. A 1-order breakdown was found for chlorophyll and xanthophyll. Cv Hayward and Bruno were best fitted for quick-freezing.

Details

  • Original title: Pigment and colour stability of frozen kiwifruit slices during prolonged storage.
  • Record ID : 1994-2957
  • Languages: English
  • Source: Z. Lebensm.-Unters. -Forsch. - vol. 197 - n. 4
  • Publication date: 1993

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