Zeitschrift für Lebensmittelverarbeitung und -technologie

Abstrakt

A Review of Production and Processing of Kiwifruit

Guroo I, Wani SA, Wani SM, Ahmad M, Mir SA and Masoodi FA

Kiwifruit is native to Asia and has become popular worldwide due to its sensory and nutritional properties. It contains high levels of bioactive compounds such as vitamin C vitamin E, flavonoids, carotenoids and minerals. Kiwifruits show a wide diversity in size, shape, fuzziness, flesh and peel color and flavor. The export of fresh kiwifruit has led to rapid expansion of kiwifruit industry through out the world. kiwifruit has become a commonly consumed fruit and is easily available round the year. Kiwifruit is largely consumed as fresh but it is also available in processed forms as juices, fortified drinks, candies, dehydrated and lyophilized products. Kiwifruit is also minimally processed to provide consumers with ready to eat products. Different preservation techniques have been used so far to preserve minimally processed kiwifruit. Here we are going to review some of these techniques.