Stability of Kiwi Varieties of ‘Hayward’ in Powder During Storage

Inacia dos Santos Moreira, Jacinete Pereira Lima, Deise Souza de Castro, Wilton Pereira da Silva, Josivanda Palmeira Gomes, Henrique Valentim Moura, Luzia Marcia de Melo Silva, Jemima Ferreira Lisbôa, Yvana Maria Gomes dos Santos, Cleide Maria D. P. S. E. Silva


For the preservation of products obtained by dehydration, it is necessary to evaluate their physicochemical characteristics during storage. It was proposed, in the present study, to evaluate the stability of the kiwi cv. ‘Hayward’ powder, obtained at temperatures of 60 and 70 °C during its storage in laminated packages under controlled conditions of temperature (25 ºC) and relative humidity (75%) for 90 days. The parameter’s evaluated were: moisture content, ashes, soluble solids, titratable acidity (% citric acid), pH, water activity at 25 ºC, color for the parameters lightness (L*) and chromaticity (+a* red; -a* green; +b* yellow; and -b* blue), phenolic compounds, flavonoids, total chlorophyll and carotenoids. It was observed that, after the 90 days, for the powder obtained at 70 °C, the soluble solids and pH values were altered by the storage, which did not occur for the powder obtained at 60 °C. For both powders, the content of ash and bioactive compounds were not affected by storage. The parameter of lightness decreased in both powders. The powder obtained at 70 ºC proved to be better, showing lower content of moisture and total water activity, as well as the highest values of bioactive compounds.

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Journal of Agricultural Studies   ISSN 2166-0379


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