Pulsed vacuum impregnated trehalose to improve the physicochemical quality of frozen‐thawed kiwifruit

Summary Pulsed vacuum impregnated trehalose to improve the physicochemical quality of frozen‐thawed kiwifruit was investigated. Kiwifruits were treated by pulsed vacuum impregnation (PVI) with 10%, 20% and 30% trehalose, then frozen and stored at −20 °C. The results showed that PVI with 30% trehalose treatment exhibited minimum drip loss (11.21%), maximum ascorbic acid content (0.93 g kg −1 ) and firmness (12.3 N), and retained the flavour and taste as well as improved water distribution for frozen‐thawed kiwifruit as compared with other treatments: control, PVI with 10% and 20% of trehalose. Therefore, the results illustrated that pulsed vacuum impregnated trehalose could be used as an effective method to improve the quality of frozen‐thawed kiwifruit.