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Effects of Certain Processing Methods, Substrate Level, and Polyphenoloxidase on the Stability of Ascorbic Acid in Kiwi Fruit
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Abstract
Ascorbic acid content in kiwi fruit (Actinidia chinensis Planch, cv. Hayward) decreased by 20% when the pulp was boiled for 2 hours. Frozen samples when left to thaw at room temperature also lost ascorbic acid to an equal degree; whereas, homogenization for an hour resulted in complete oxidation of ascorbic acid to dehydroascorbic acid. Reacting polyphenoloxidase prepared from mature kiwi fruit with extracts of the same revealed that the latter contained low amounts of polyphenols. Since ascorbic acid inhibits the oxidation of many polyphenols, our finding may account for the lack of browning reaction in tissues of bruised fruits.
in
HortScience