THE EFFECT OF FREEZING ON THE COMPOSITION AND THE SENSORY QUALITY OF KIWIFRUIT SLICES

The compositional and sensory changes that occur in kiwifruit cvs (Abbot, Allison, Bruno, Hayward and Monty) during prolonged frozen storage were studied in a three year period (1987, 1988 and 1990). Fruit were peeled in a boiling Iye solution, washed, sliced, processed in a solution of saccharose, ascorbic acid and malic acid to inhibit enzymatic changes, frozen at -40°C by the IQF technique, packed in polyethylene bags and finally stored at -18°C for 9–11 months.
At regular time intervals fruit were assessed in the quality parameters of soluble solids, titratable acidity, Vitamin.
C and sugars and on the sensory attributes of taste, texture and color by a laboratory panel using the preference test.
Compositional and sensory parameters did not markedly change during frozen storage.
Significant changes in the sensory attributes were observed between some of the examined varieties owing to the degree of ripeness which varied from year to year.
Hayward and Monty were judged as the most suitable for freezing.
Frozen slices of all the varieties were given lower scores and judged much less acceptable compared with the fresh ones.

III International Symposium on Kiwifruit

P. Papadopoulou, H. Manolopoulou

https://doi.org/10.17660/ActaHortic.1997.444.104