SUMMARY
Effect of concentration temperature of kiwifruit pulp on colour, chlorophyll and ascorbic acid
A stlldy was established to evaluate concentration temperatures (25,30,35,40 45°C) on kiwifruit pulp concentrated to 32° Brix, with vacuum regulation. Munsell and sensorial colour, ascorbic acid and chlorophyll amount remanent were analized. Both, 25 and 30°C concentration temperatures treatments, in the most of variables, experimented low deteriorate and differ with the other treatments. Ascorbic acid measurements had not significative differences (P<0,95). Chlorophyll assays showed a decrased (70%) in the amount remanent over 35°C in comparison to 25°C treatments. 40 and 45°C treatments showed traces of chlorophyll. Sensorial colour did not showed variations 25 and 30°C treatments; they were clasified as bright green. Other treatments present colour deteriorate: 35°C treatment was green yellowish clasified, and 45°C treatments brown-greenish categories. Munsell colour showed the same relations, were increasing the concentration temperatures, decrease the green colour and increase the yellow colour.

Key words: Kiwifruit pulp, concentration, colour, ascorbic acid.



Recibido: 22/12/1997
Aceptado: 31/08/1998

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