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Effect of Chemical Pretreatments on the Physical Properties of Kiwi

Raquel P. F. Guiné 1, Ana Rita F. Roque 2, Fábio F. A. Seiça 3, and Cátia E. O. Batista 3
1. Department of Food Industry, CI&DETS/ESAV, Polytechnic Institute of Viseu, Viseu, Portugal
2. Department of Food Industry, Agrarian School of Viseu, Viseu, Portugal
3. Kiwicoop – Cooperativa Frutícola da Bairrada, Oliveira do Bairro, Portugal
Abstract—In this work the effect of pre-treatments on the physical properties of fresh kiwi was studied. For that, a set of tests using chemical pretreatments was used, in which the samples were subjected to aqueous solutions of ascorbic acid and potassium metabisulfite at concentrations of 0.25% and 1% (w/v) for periods of 30 and 60 minutes, in order to understand the implications of the treatments in the color and texture of the kiwi as compared to its original properties. The results showed that the kiwi treated with ascorbic acid changed its color very intensively when compared to the fresh product, and this trend was intensified after storage. Contrarily, when potassium metabisulfite was used, the changes in color were quite negligible right after the treatment and even lower after the storage period of 6 days under refrigeration. After the treatments with both solutions, the kiwi texture was drastically changed, diminishing hardness considerably and increasing elasticity for all treatments. The same could be observed after six days of refrigeration. 
Index Terms—chemical pretreatment, kiwifruit, color, texture, ascorbic acid, potassium metabisulfite

Cite: Raquel P. F. Guiné, Ana Rita F. Roque, Fábio F. A. Seiça, and Cátia E. O. Batista, "Effect of Chemical Pretreatments on the Physical Properties of Kiwi," International Journal of Food Engineering, Vol. 2, No. 2, pp. 90-95, December 2016. doi: 10.18178/ijfe.2.2.90-95
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