| abstract |
The present invention describes a method for stabilizing and imparting color to the cut kiwi, which can be fresh, or optionally treated by IQF. This method comprises various steps that include cutting, alkalizing the pulp of the fruit, infusion of the soluble stabilization agents by immersion in an alkaline solution of said stabilizing agents to provide the necessary firmness and texture integrity, the infusion of the coloring agents by immersion in an alkaline color solution, fixing said color and stabilizing agents in an acid solution that has been enriched with polyvalent cations and subsequent processes to preserve and prolong the shelf life. |