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Changes in Chlorophyll and Pectin After Storage and Canning of Kiwifruit
Author(s) -
ROBERTSON GORDON L.,
SWINBURNE DEBBIE
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04219.x
Subject(s) - pectin , ripening , chemistry , sugar , food science , chlorophyll , brix , horticulture , botany , biology , organic chemistry
Kiwifruit were harvested and stored at 0°C. Over a 92‐day period fruit were removed from storage, ripened to 13° Brix by holding at 25°C, and canned as slices in a sugar syrup. Changes in the chlorophylls and pectic substances were measured after storage and canning. The concentration of total chlorophyll remained virtually constant during storage and ripening. During the canning process about 90% of the chlorophylls was degraded, the data fitting a first‐order model better than a second‐order model. The total pectin content increased by over 100% during storage and ripening but decreased significantly during canning. A significant inverse relationship between the firmness of unpeeled kiwifruit and the water‐soluble, high‐methoxyl pectin content was derived.