COLOR AND ASCORBIC ACID DEGRADATION ON OSMOTIC DEHYDRATED KIWIFRUIT

Abstract

This work studied color and ascorbic acid degradation on osmotic dehydration of kiwifruit. The fruits, submitted to three kinds of chemical pretreatments (calcium chloride, citric acid and ascorbic acid) were dehydrated

with sucrose solution at 50°Brix during 150 minutes in a thermostatic bath at 40°C under agitation of 70 rpm. The parameters degradation reactions a* and total color variation (DE*) presented the best fit on first order kinetic model. The pretreatment with calcium chloride propitiated better maintenance of the green color of kiwifruit slices during the process. Vitamin C values presented average losses of about 40% until the end of dehydration. Citric and ascorbic acid treatments propitiated the highest vitamin C levels maintenance of kiwifruit slices.