Color and chlorophyll content changes of minimally processed kiwifruit

A combined factors preservation technology involving blanching and vacuum solutes (sucrose, potassium sorbate, ascorbic and citric acids, zinc chloride) impregnation was proposed to minimize color changes in minimally processed kiwifruit slices during one month storage. Atmospheric impregnation was...

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Autores principales: Leunda, M.A., Guerrero, S.N., Alzamora, S.M.
Formato: JOUR
Materias:
Actinidia deliciosa
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_01458892_v24_n1_p17_Leunda
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_01458892_v24_n1_p17_Leunda
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spelling todo:paper_01458892_v24_n1_p17_Leunda2023-10-03T15:00:11Z Color and chlorophyll content changes of minimally processed kiwifruit Leunda, M.A. Guerrero, S.N. Alzamora, S.M. Actinidia deliciosa A combined factors preservation technology involving blanching and vacuum solutes (sucrose, potassium sorbate, ascorbic and citric acids, zinc chloride) impregnation was proposed to minimize color changes in minimally processed kiwifruit slices during one month storage. Atmospheric impregnation was also studied in order to compare both impregnation techniques. A Box-Behnken design was adopted and second order polynomial models were computed for different storage times to relate some process variables (blanching time, zinc content, storage temperature) to a color function (Brown Index). As the storage time increased, the response surfaces for vacuum treated fruits were vertically displaced to greater Brown Index values while the response surface behavior for atmospheric impregnated fruits were less dependent on storage time. For vacuum treated fruits, combinations of blanching and addition of zinc chloride improved the color of the finished product at all storage temperatures assayed, but these treatments were detrimental for atmospheric impregnated fruits, increasing significantly the Brown Index values. After storage, total chlorophyll had been degraded between 70 and 90% depending on the pretreatments. There did not appear to be any consistent relation between the changes which occurred in the total chlorophyll content and color. Fil:Guerrero, S.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Alzamora, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_01458892_v24_n1_p17_Leunda
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Actinidia deliciosa
spellingShingle Actinidia deliciosa
Leunda, M.A.
Guerrero, S.N.
Alzamora, S.M.
Color and chlorophyll content changes of minimally processed kiwifruit
topic_facet Actinidia deliciosa
description A combined factors preservation technology involving blanching and vacuum solutes (sucrose, potassium sorbate, ascorbic and citric acids, zinc chloride) impregnation was proposed to minimize color changes in minimally processed kiwifruit slices during one month storage. Atmospheric impregnation was also studied in order to compare both impregnation techniques. A Box-Behnken design was adopted and second order polynomial models were computed for different storage times to relate some process variables (blanching time, zinc content, storage temperature) to a color function (Brown Index). As the storage time increased, the response surfaces for vacuum treated fruits were vertically displaced to greater Brown Index values while the response surface behavior for atmospheric impregnated fruits were less dependent on storage time. For vacuum treated fruits, combinations of blanching and addition of zinc chloride improved the color of the finished product at all storage temperatures assayed, but these treatments were detrimental for atmospheric impregnated fruits, increasing significantly the Brown Index values. After storage, total chlorophyll had been degraded between 70 and 90% depending on the pretreatments. There did not appear to be any consistent relation between the changes which occurred in the total chlorophyll content and color.
format JOUR
author Leunda, M.A.
Guerrero, S.N.
Alzamora, S.M.
author_facet Leunda, M.A.
Guerrero, S.N.
Alzamora, S.M.
author_sort Leunda, M.A.
title Color and chlorophyll content changes of minimally processed kiwifruit
title_short Color and chlorophyll content changes of minimally processed kiwifruit
title_full Color and chlorophyll content changes of minimally processed kiwifruit
title_fullStr Color and chlorophyll content changes of minimally processed kiwifruit
title_full_unstemmed Color and chlorophyll content changes of minimally processed kiwifruit
title_sort color and chlorophyll content changes of minimally processed kiwifruit
url http://hdl.handle.net/20.500.12110/paper_01458892_v24_n1_p17_Leunda
work_keys_str_mv AT leundama colorandchlorophyllcontentchangesofminimallyprocessedkiwifruit
AT guerrerosn colorandchlorophyllcontentchangesofminimallyprocessedkiwifruit
AT alzamorasm colorandchlorophyllcontentchangesofminimallyprocessedkiwifruit
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