BROWNING IN KIWIFRUIT JUICE CONCENTRATE

Kiwifruit juice concentrate (KJC) undergoes excessive browning during storage at ambient temperature.
A greater retention of ascorbic acid was observed when kiwifruit juice was processed under low oxygen (LO) conditions compared with juices processed under control conditions.
During storage, samples were analyzed for changes in browning (A_{420 nm}), haze (A_{650 nm}), ascorbic acid and dehydroascorbic acid.
The rate of browning in the control KJC, up to 30 days storage (20 C), was 3.5 times greater than in the LO KJC, however after 30 days storage, the rates were almost identical.
The exclusion of oxygen during processing leads to a reduction of browning in KJC during storage.
Storage temperature has a significant effect on browning of KJC and storage at -20 C leads to minimal browning and minimal loss of ascorbic acid.
The degree of browning after 78 days storage at 35 C was 30x greater than at -20 C.

II International Symposium on Kiwifruit

M. Wong, P. Struebi, D. Stanton

ascorbic acid, low oxygen processing, storage temperature

https://doi.org/10.17660/ActaHortic.1992.297.91