Influence of moderate heat pre-treatments on physical and chemical characteristics of kiwifruit slices

The effect of mild heat treatments, applied to whole kiwifruit, on physical characteristics and chemical composition of minimally processed fruit was studied. Fruits were subjected to heat treatments at 45 °C for 25 and 75 min, cooled for 24 h, minimally processed and stored at 4 °C for 12 days. Hea...

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Published inEuropean food research & technology Vol. 226; no. 4; pp. 641 - 651
Main Authors Beirão-da-Costa, Sara, Steiner, Ana, Correia, Lúcia, Leitão, Eduardo, Empis, José, Moldão-Martins, Margarida
Format Journal Article
LanguageEnglish
Published Berlin/Heidelberg Berlin/Heidelberg : Springer-Verlag 01.02.2008
Springer-Verlag
Springer
Springer Nature B.V
Subjects
Acids
Agriculture
Analytical Chemistry
Biological and medical sciences
Biotechnology
Chemistry
Chemistry and Materials Science
Cold storage
Composition
Food industries
Food Science
Forestry
Fruit and vegetable industries
Fruits
Fundamental and applied biological sciences. Psychology
Heat treating
Heat treatment
kiwifruit
Minimal processing
Moderate heat treatments
Original Paper
Raw materials
Respiration
Studies
Temperature effects
Moderate heat treatments
Kiwifruit
Composition
Minimal processing
Heat treatment
Fruit
Kiwi (fruit)
Chemical composition
Pretreatment
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Summary:The effect of mild heat treatments, applied to whole kiwifruit, on physical characteristics and chemical composition of minimally processed fruit was studied. Fruits were subjected to heat treatments at 45 °C for 25 and 75 min, cooled for 24 h, minimally processed and stored at 4 °C for 12 days. Heat-treated fruits showed increased respiration rates in the first 2 days of storage. Samples colour was marginally affected either by heat treatments or by minimal processing. The application of heat treatments leads to an increment of slices firmness due to cross linking between demethylated galacturonic acid chains and endogenous calcium. An increment in sucrose, L-malic, citric, quinic and ascorbic acids was observed as a consequence of applied heat treatments. Heat treatment at 45 °C for 25 min applied to whole fruits allows quality retention of minimally processed fruit during 9 days at 4 °C.
Bibliography:http://dx.doi.org/10.1007/s00217-007-0573-4
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-007-0573-4