Abstract
Minimally processed kiwis need techniques to maintain the quality of the fruits during conservation and shelf life. The additives combined with ultraviolet radiation can be an alternative to ensure the quality of the fruits for a longer conservation period. In this context, it was proposed to evaluate the efficiency of the use of UV-C radiation and different additives in preventing the browning and conservation of minimally processed 'Bruno' kiwis. The kiwi slices were subjected to solutions containing the following treatments: control, ascorbic acid 1%; 1% sodium isoascorbate; citric acid 1%, after two minutes UV-C radiation was used at an intensity of 2.71 kJ m-2. The trays were stored in a cold chamber at 4 ± 1º C of temperature, with a relative humidity of 85% to 90%, and stored for periods of 3, 6 and 9 days. It was evaluated: mass loss, pulp color, soluble solids, titratable acidity, the incidence of rot, total phenolic compounds, and antioxidant activity. The use of additives improves the conservation of minimally processed kiwi, with emphasis on sodium isoascorbate and citric acid. The kiwi fruits of the cultivar 'Bruno' can be stored for up to 6 days under refrigeration with the use of additives, after which the loss of mass is high. The use of UV-C did not change the quality of kiwis during storage, and their use may be dispensed with.
Keywords:
Actinidia deliciosa; Storage; UV-C; Isoascorbate; Citric acid; Quality