EFFECTS OF PROCESSING CONDITIONS ON THE PIGMENTATION OF LOCALLY GROWN KIWIFRUIT (ACTINIDIA CHINENSIS)

The production of kiwifruit (Actinidia chinensis) by fruit growers in South Africa for European markets is now established.
In addition to the high quality fresh fruit intended as primary export there will be significant amounts of fruit of a shape and size suitable only for processing.

Most processing methods will involve a heating stage, if only for blanching purposes.
The intense traditional emerald green colour of the fruit pulp is a primary quality factor, is due mainly to chlorophyll related pigmentation and is susceptible to degradation under varying processing conditions.
This colour change can reduce greatly the consumer acceptance of the product.

The nature of the pigmentation of locally grown fruit together with its sensitivity to processing damage has been elucidated by spectrophotometric analysis and by consumer evaluation.
The results have indicated the extent to which heat treatment may be applied without loss of consumer acceptability.
The influence of sugar content and residual acidity on colour conversion has been considered as part of the systems model.

International Symposium on Fruit & Vegetables for Processing

A.E.J. McGill, G. Schäfer

https://doi.org/10.17660/ActaHortic.1986.194.21