Caracterização física de kiwis minimamente processados armazenados sob refrigeração.

Abstract

This experiment was carried out to test the influence of different types of cuts in the chemical characteristics of fresh-cut kiwis. The following treatments were accomplished: T1: control (whole); T2: only cut of the peel (peeled); T3: peeled and cut in two parts (half) and T4: peeled and cut in slices of 1cm. The fresh-cut kiwis were conditioned in holed rigid trays of polytereftalate ethylene (PET) and stored at 1ºC and 60% RH. Firmness (Newtons), fresh mass loss and colour (L *, C and hº) were evaluated beginning and each three days during 12 days. The largest loss of firmness was showed in the treatment in slices (T4). The maximum fresh mass loss arrived 1.2% at the end of the experiment (T3). The values brightness (L*) decreased during storage.