Stabilizing color in kiwi fruit and product

摘要

A method for producing a dried fruit product in which certain physical, chemical and/or sensory features such as green color, flavor and Vitamin C content are stabilized wherein pieces of fruit are produced by peeling and slicing from a green chlorophyll-containing fruit, the pieces of fruit are infused with a low molecular weight carbohydrate, preferably in an infusion solution comprising one or more of glucose, sucrose and fructose together with a buffering agent, and then the pieces are dried. The infused dried product is suitably packaged in an oxygen, water vapor and ultraviolet light impermeable medium for prolonged storage. A dried fruit product produced by the method is also claimed.