New strategies for kiwifruit processing
1995
Steele, R.J. | Johnson, R.L.
Improved strategies are presented for recovering the chloroplast fraction from kiwifruit. One strategy is to extract chlorophyll from the 'peel', i.e. the outer 29% of the fruit, the remainder being processed to juice by conventional methods with the sacrifice of its chlorophyll content. This strategy recovers two-thirds of the chlorophyll content of the fruit and speeds the overall processing. A second strategy facilitates processing by washing the screens used for separating fruit tissues from chloroplast-containing juice. The washing with fine water jets cleans the screens in situ of the kiwifruit slime. It was also shown that chloroplast extracts when stored in a domestic freezer are stable for at least one year. Recombined frozen kiwifruit products such as sorbet and ice-cream are chlorophyll-colour stable for at least 7 months.
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