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This study investigated the effect of heat treatment conditions on the quality and antioxidant activities of Korean traditional actinidia (Actinidia arguta) cultivars puree. Heat treatment on actinidia puree was conducted at for 1 min to 5 mins, while a control sample of the actinidia puree was prepared without heat treatment. In all the samples, except for the sample treated at for 5 mins, pH and Brix degree was not dramatically changed. Pulp content decreased with increasing temperature and time. L and the a value of color increased with increasing temperature and time. However, the b value showed a reverse tendency with L and the a value. Viscosity and gumminess increased as heat temperature and time increased, though cohesiveness was not significantly changed depending on temperature and time. Coliform and yeast were not detected on all samples and the number of aerobic bacteria and mold decreased as temperature and time increased. Vitamin C and total phenolic content of the puree was not changed for 1, 3, and 5 mins at and for 1 and 3 mins at , but significantly decreased with increasing time at . Furthermore, the antioxidant activities of the puree, such as DPPH radical scavenging activity, ABTS radical scavenging activity, and FRAP (ferric reducing antioxidant power) showed a similar tendency with total phenolic content.

Effect of heat treatment on quality characteristics and antioxidant activity of Korean traditional actinidia (Actinidia arguta) cultivars puree