Color and chlorophyll content changes of minimally processed kiwifruit

Journal of Food Processing and Preservation

Volumn 24, Issue 1, 2000, Pages 17-38

  Leunda, María Asunción ^a   Guerrero, Sandra Norma ^a   Alzamora, Stella Maris ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

ACTINIDIA DELICIOSA;

EID: 0034402584     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2000.tb00403.x     Document Type: Article

References (27)

1. ALZAMORA, S.M., GERSCHENSON, L.N., CERRUTTI, P. and ROJAS, A.M. 1989. Shelf-stable pineapple for long-term non-refrigerated storage. Lebensm.-Wiss.u.-Technol. 22, 233-236.
2. ALZAMORA, S.M., TAPIA, M.S., ARGAIZ, A. and WELTI, J. 1993. Application of combined methods technology in minimally processed fruits. Food Res. Int. 26, 125-130.
3. BEUTEL, J.A., WINTER, F.H., MANNERS, S.C. and MILLER, M.W. 1976. A new crop for California: kiwifruit (Actinidia chinensis). Calif. Agric. 30, 5-7.
4. BOX, G.E.P. and BEHNKEN, D.W. 1960. Some new three level designs for the study of quantitative variables. Technom. 2, 455-475.
5. BUERA, M.P., LOZANO, R.D. and PETRIELLA, C. 1986. Definition of colour in the non enzymatic browning process. Die Farbe 32/33, 318-322.
6. BUERA, M.P. and RESNIK, S. 1988/1989. Colorimetric measurements in a turbid medium: hydrolysed concentrated cheese whey. Die Farbe 35/36, 201-214.
7. CANO, M.P. and MARIN, M.A. 1992. Pigment composition and color of frozen and canned kiwifruit slices. J. Agric. Food Chem. 40, 2141-2146.
8. CANO, M.P., MARIN, M.A. and DE ANCOS, B. 1993. Pigment and colour stability of frozen kiwifruit slices during prolonged storage. Z. Lebensm. Unters Forsh. 197, 346-352.
9. DALLA ROSA, M., PINNAVAIA, G. and LERICI, C.R. 1982. La desidratazione della frutta mediante osmosi diretta. Ind. Cons. 57, 3-7.
10. FITO, P. 1994. Modelling of vacuum osmotic dehydration of food. In Water in Foods. Fundamentals Aspects and Their Significance in Relation to Processing of Foods. (P. Fito, A. Mulet and B. McKenna, eds.) pp. 313-328, Elsevier Applied Science Ltd., Oxford, UK.
11. GARROTE, R.L. and BERTONE, R.A. 1989. Osmotic concentration at low temperature frozen strawberry halves. Effect of glycerol, glucose and sucrose solutions on exudate loss during thawing. Lebensm. Wiss-u-Technol. 22, 264-268.
12. GUERRERO, S.N., ALZAMORA, S.M. and GERSCHENSON, L.N. 1994. Development of a shelf-stable banana purée by combined factors: microbial stability. J. Food Protect. 57, 902-908.
13. GUERRERO, S.N., ALZAMORA, S.M. and GERSCHENSON, L.N. 1996. Optimization of a combined factors technology for preserving banana purée to minimize colour changes using the response surface methodology. J. Food Eng. 28, 307-322.
14. HAWKES, J. and FLINK, J.M. 1978. Osmotic concentration of fruit slices prior to freeze dehydration. J. Food Processing Preservation 2, 265-284.
15. HEATON, J.W. and MARANGONI, A.G. 1996. Chlorophyll degradation in processed foods and senescent plant tissues. Trends Food Sci. Technol. 7, 9-15.
16. KHURI, A.Y. and CORNELL, J.A. 1987. Response Surface. Designs and Analysis. 1st Ed. Interscience, London.
17. LERICI, C.R., PINNAVAIA, G., DALLA ROSA, M. and BARTOLUCCI, L. 1985. Osmotic dehydration of fruit: influence of osmotic agents on drying behaviour and product quality. J. Food Sci. 50, 1217-1220.
18. LIN, Z. and SCHYVENS, E. 1995. Influence of blanching on the texture and color of some processed vegetables and fruits. J. Food Processing Preservation 19, 451-465.
19. ROBERTSON, G.L. and SWINBURNE, D. 1981. Changes in chlorophyll and pectin after storage and canning of kiwifruit. J. Food Sci. 46, 1557-1562.
20. SAJUR, S. 1985. Preconservación de duraznos por métodos combinados. M. Sc. Thesis. Universidad Nacional de Mar del Plata, Argentina.
21. SHI, X.Q. and FITO, P.M. 1993. Vacuum osmotic dehydration of fruits. Drying Technol. 11, 1429-1442.
22. SHI, X.Q., FITO, P. and CHIRALT, A. 1995. Influence of vacuum treatment on mass transfer during osmotic dehydration of fruits. Food Res. Int. 28, 445-454.
23. SIMMONS, I.D. 1978. Drying and candying of chinese gooseberries. Food Technol. Aust. 30, 236-239.
24. VENNING, J.A., BURNS, D., HOSKIN, T., NGUYEN, T. and STEC, M. 1989. Factors influencing the stability of frozen kiwifruit pulp. J. Food Sci. 54, 396-404.
25. VERNON, L.P. 1960. Spectrophotometric determination of chlorophylls and pheophytins in plant extracts. Anal. Chem. 32, 1144-1150.
26. VIAL, C., GUILBERT, S. and CUQ, J.L. 1991. Osmotic dehydration of kiwifruits: Influence of process variables on the color and ascorbic acid content. Sci. Aliments 11, 63-84.
27. WONG, M. and STANTON, D.W. 1989. Nonenzymic browning in kiwifruit juice concentrate systems during storage. J. Food Sci. 54, 669-673.