Abstract
ABSTRACT The biochemical, sensory, and quality changes that occur during processing and prolonged frozen storage of kiwifruit pulp were studied. The temperature and processing time during pulp manufacture and freezing are critical factors in determining the % total chlorophyll and color of the frozen pulp. Storage of pulp at acceptable commercial frozen storage temperatures (−18°C or below) for 12 months resulted in a stable color, and a slight decrease in the % total chlorophylls and ascorbic acid. The type of packaging material used and deaeration of pulp did not influence the above findings. The sensory qualities of the pulp were not affected by the storage conditions.
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Claims 5
Claim · model-written summary
Processing temperature and time were critical for chlorophyll and color.
- Taxon
- kiwifruit
Actinidia deliciosat0 - Outcome
- % total chlorophyll and colore0
- Setting
- pulp manufacture and freezinge0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The temperature and processing time during pulp manufacture and freezing are critical factors in determining the % total chlorophyll and color of the frozen pulp”
t0“Kiwifruit”
Claim · model-written summary
Frozen storage for 12 months maintained stable color.
- Taxon
- kiwifruitActinidia deliciosat0
- Outcome
- stable colore0
- Value
- 12 monthse0
- Qualifier
- −18°C or belowe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Storage of pulp at acceptable commercial frozen storage temperatures (−18°C or below) for 12 months resulted in a stable color”
t0“Kiwifruit”
Claim · model-written summary
Frozen storage slightly decreased chlorophylls and ascorbic acid.
- Taxon
- kiwifruitActinidia deliciosat0
- Outcome
- % total chlorophylls and ascorbic acide0
- Direction
- slight decreasee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a slight decrease in the % total chlorophylls and ascorbic acid”
t0“Kiwifruit”
Claim · model-written summary
Packaging and deaeration did not influence those findings.
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- packaging material used and deaeration of pulpe0
- Outcome
- above findingse0
- Direction
- did not influencee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The type of packaging material used and deaeration of pulp did not influence the above findings”
t0“Kiwifruit”
Claim · model-written summary
Storage conditions did not affect pulp sensory quality.
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- storage conditionse0
- Outcome
- sensory qualities of the pulpe0
- Direction
- not affectede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The sensory qualities of the pulp were not affected by the storage conditions”
t0“Kiwifruit”
The same questions in other papers
storage · quality: general · Actinidia deliciosa (kiwifruit)Positive and negative results
1 paper in the same direction as this paper · 5 in the opposite direction
- positive
- positive
- positive
3 papers more in this group
See all 7 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.