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Pigment and colour stability of frozen kiwi-fruit slices during prolonged storage

Haltbarkeit von Pigment und Farbe gefrorener Kiwifrucht-Scheiben während langer Lagerung

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Zusammenfassung

Es wurden die Veränderungen der meisten Pigmentbestandteile gefrorener Kiwifrucht-Scheiben während langer Lagerzeit bei −18°C und die Korrelation mit Farbmessungen studiert. Kiwifrüchte der Sorten Hayward, Bruno, Monty und Abbot wurden ohne vorherige Behandlung unter Vakuum direkt nach dem Gefrierprozeß verpackt. Mit HPLC wurde quantitativ gemessen und die drei Pigmentbestandteile Xanthophyll, Chlorophyll undβ-Carotin identifiziert. Die Farbe der frischen, gefrorenen Scheiben (Hunter-Farb-Werte) korrelierte mit jedem der Pigmentbestandteile. Ein Verlust, scheinbar erster Ordnung, wurde für Chlorophyll und Xantophyll bei den Sorten Hayward und Bruno beobachtet, jedoch sind sie für das Gefrieren bei langer Lagerzeit trotz Farbverlust geeignet.

Abstract

Changes in major pigment constituents of frozen kiwi-fruit slices during prolonged storage at −18° C and correlation with colour measurements (Hunter Lab parameters) were studied. Kiwi-fruit cultivars (Hayward, Bruno, Monty and Abbot) were processed without previous treatment and vacuum packed after freezing. HPLC using a diode array detector was used to individually quantify and identify the three major pigment components (xanthophylls, chlorophylls and derivatives andβ-carotene). The colour of fresh and frozen slices by Hunter Color values were correlated with each class of pigment compounds. An apparent first order degradation rate was found for total chlorophylls and xanthophylls. Hayward and Bruno were more suitable for prolonged freezing preservation in terms of colour deterioration.

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Authors and Affiliations

  1. Instituto del Frío (CSIC), Department of Freezing of Vegetable Products, Ciudad Universitaria, E-28040, Madrid, Spain

    M. Pilar Cano, M. Antonia Marín & Begoña De Ancos

Authors
  1. M. Pilar Cano
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  2. M. Antonia Marín
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  3. Begoña De Ancos
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Cano, M.P., Marín, M.A. & De Ancos, B. Pigment and colour stability of frozen kiwi-fruit slices during prolonged storage. Z Lebensm Unters Forch 197, 346–352 (1993). https://doi.org/10.1007/BF01242059

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  • DOI: https://doi.org/10.1007/BF01242059

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