Gold kiwifruit pomace (200 g) was mixed with 600 mL of 1.0%
(w/v) citric acid (CA) solution of pH 2.20 ± 0.01 (1:3 w/v pomace
to acid solution ratio) in a container and the mixture (pH
3.1 ± 0.05) was heated in a 50 C water bath for 60 min under continuous
stirring. The container was covered with aluminium foil to
reduce moisture loss due to evaporation. Purified water obtained
by reverse osmosis (RO water) was used throughout the study.