Effect of concentration temperature of kiwifruit pulp on colour, chlorophyll and ascorbic acid.

A study was established to evaluate concentration temperatures (25,30,35,40 and 45 degrees C) on kiwifruit pulp concentrated to 32 degrees Brix, with vacuum regulation. Munsell and sensorial colour, ascorbic acid and chloroph yll amount remanent were analized. Both, 25 and 30 degrees C concentration temperatures treatments, in the most of variables, experimented low deterio rate and differ with the other treatments. Ascorbic acid measurements had n ot significative differences (P < 0,95). Chlorophyll assays showed a decras ed (70%) in the amount remanent over 35 degrees C in comparison to 25 degre es C treatments. 40 and 45 degrees C treatments showed traces of chlorophyl l. Sensorial colour did not showed variations on 25 and 30 degrees C treatm ents; they were clasified as bright green. Other treatments present colour deteriorate: 35 degrees C treatment was green-yellowish clasified, and 45 d egrees C treatments brown-greenish categories. Munsell colour showed the sa me relations, were increasing the concentration temperatures, decrease the green colour and increase the yellow colour.