The effect of freezing on the composition and the sensory quality of kiwifruit slices.

Summary

The compositional and sensory changes that occur in kiwifruit cvs during prolonged cold storage were studied in a three year period (1997, 1988 and 1990). Fruit were peeled in a boiling Iye solution, washed, sliced, processed in a solution of saccharose, ascorbic acid and malic acid to inhibit enzymatic changes, frozen at -40°C by the individual-quick freezing technique, packed in polyethylene bags and finally stored at -18°C for 9-11 months. At regular time intervals fruits were assessed in the quality parameters of soluble solids, titratable acidity, vitamin C and sugars and on the sensory attributes of taste, texture and colour by a laboratory panel using the preference test.

Details

  • Original title: The effect of freezing on the composition and the sensory quality of kiwifruit slices.
  • Record ID : 2000-0267
  • Languages: English
  • Source: Proceedings of the Third International Symposium on Kiwifruit.
  • Publication date: 1997
  • Document available for consultation in the library of the IIR headquarters only.

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