Articles
Quality and microbiological analysis of fresh-cut yellow kiwifruit (Actinidia chinensis Planch)
Article number
1442_5
Pages
35 – 42
Language
English
Abstract
Yellow kiwifruit may be minimally processed to successfully produce ready-to-eat fresh-cuts fruit.
The aim of this work was to study the effect of minimal processing on two cultivars of yellow kiwi (‘SunGold’ and ‘Jinyan’) fruit ripened a 20°C of storage after harvest. ‘SunGold’ and ‘Jinyan’ kiwi fruit slices obtained from fruit stored at 20°C for 3 and 2 months, respectively.
Yellow kiwi fruit were sharp at ripened stage of 25±0.9 N and packaged in PLA box macroforated for 5, 7 and 12 days of storage at 5°C. At the end of each storage period, firmness, weight loss, visual quality, color (CieLab*), phenols content, antioxidant activity, microbiological analysis, TSS, TA and taste score analysis were measured.
Our results showed significant differences between cultivars in terms of SST, color change, L* during storage. ‘Sun Gold’ kiwi slices showed the highest mean values in terms of phenols and antioxidant activity on the 7th day.
Cultural-dependent microbiological approach revealed that yellow kiwi fruit did not host spoilage and pathogenic bacteria during cold storage.
Only the presence of unicellular and filamentous fungi, about 4.0 log CFU g‑1, was detected in ‘SunGold’ kiwifruit on the 7th day of storage.
The aim of this work was to study the effect of minimal processing on two cultivars of yellow kiwi (‘SunGold’ and ‘Jinyan’) fruit ripened a 20°C of storage after harvest. ‘SunGold’ and ‘Jinyan’ kiwi fruit slices obtained from fruit stored at 20°C for 3 and 2 months, respectively.
Yellow kiwi fruit were sharp at ripened stage of 25±0.9 N and packaged in PLA box macroforated for 5, 7 and 12 days of storage at 5°C. At the end of each storage period, firmness, weight loss, visual quality, color (CieLab*), phenols content, antioxidant activity, microbiological analysis, TSS, TA and taste score analysis were measured.
Our results showed significant differences between cultivars in terms of SST, color change, L* during storage. ‘Sun Gold’ kiwi slices showed the highest mean values in terms of phenols and antioxidant activity on the 7th day.
Cultural-dependent microbiological approach revealed that yellow kiwi fruit did not host spoilage and pathogenic bacteria during cold storage.
Only the presence of unicellular and filamentous fungi, about 4.0 log CFU g‑1, was detected in ‘SunGold’ kiwifruit on the 7th day of storage.
Authors
G. Sortino, A. Turdo, G. Gullo, A. Morgana, G. Garofalo, F.G. Casales, A. Allegra
Keywords
color change, slices, browning
Online Articles (50)