Overall quality properties in pressurized kiwi purée: Microbial, physicochemical, nutritive and sensory tests during refrigerated storage
A Fernández-Sestelo, RS de Saá… - Innovative Food Science …, 2013 - Elsevier
A suitable option for exploiting kiwifruit is to develop a processed product. High pressure
treatment (HPT) was applied to kiwi purée and chill-stored for two months. Measurements
during storage were:° Brix, pH, color, vitamin C, citric and malic acids, glucose, fructose,
sucrose, microbial levels and sensory tests. HPT reduced the initial microbial load by 4 log;
pH and° Brix were constant throughout storage and unaffected by pressurization. Just after
the treatment, sugars and organic acids in the pressurized samples decreased by around 40 …
treatment (HPT) was applied to kiwi purée and chill-stored for two months. Measurements
during storage were:° Brix, pH, color, vitamin C, citric and malic acids, glucose, fructose,
sucrose, microbial levels and sensory tests. HPT reduced the initial microbial load by 4 log;
pH and° Brix were constant throughout storage and unaffected by pressurization. Just after
the treatment, sugars and organic acids in the pressurized samples decreased by around 40 …
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