The effect of processing and storage on fruit products

• Main Author: Marson, Hayley Johanne
• Published: University of Nottingham 2012
• Subjects: 664.8
• Online Access: http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.581990

There is a large body of evidence to suggest that an increased consumption of fruit is beneficial to health. However the quality of data in relation to fruit products is varied, with extremely limited research in relation to extrusion and smoothie processing, whilst data for fresh cut fruit and juice processing is selective in terms of commodity type rather than varietal or country of origin data. The hypothesis underlying this research looked to confirm that variety, country of origin and / or their interaction will influence the nutritional composition of whole fruits. Secondly the hypothesis puts forward that minimal processing and storage will negatively impact on the quality in terms of nutritional content and / or retention. Kiwi fruit (Hayward), from three geographical locations were assessed for vitamin C and antioxidant content. Italian kiwi fruits had significantly higher vitamin C and FRAP content than kiwi fruits from other countries (New Zealand and Chile) (p<O.05). However the research confirms that whilst country of origin is important for some kiwi fruits it is not the sole factor to influence composition.