DRIP LOSS, PEROXIDASE AND SENSORY CHANGES IN KIWI FRUIT SLICES DURINGFROZEN STORAGE

The biochemical, sensory and drip loss changes that occur during proce ssing and prolonged frozen storage of kiwi fruit slices (cvs Abbott an d Hayward) were studied. Fruit slices were frozen at -40 degrees C, pa cked in polyethylene bags and stored at -18 degrees C for 11 months. M aturity characteristics (pH, acidity, dry matter, soluble solids) were determined on raw fruit. Objective (proteins, peroxidase (EC 1.11.1.7 ) activity, drip loss) and subjective (sensory tests) analyses were ca rried out during processing and storage, and indicated a good quality of the frozen kiwi fruit slices after 11 months of storage. There were significant differences (P < 0.05) between the studied varieties with respect to drip loss during frozen storage and colour after 11 months . Best results were obtained with cv Hayward. This variety showed less drip loss after thawing and after 11 months storage presented the sam e green colour as after freezing, while cv Abbott became yellowish-gre en.