A B S T R A C T Sensory assessment was carried out on kiwifruit (Actinidia deiiciosa (A Chev) Liang et Ferguson cv Hayward) from a number

A B S T R A C T I n a study onfruit maturation in kiwifruit (Actinidia deliciosa ( A Chev) Liang et Ferguson cv Hayward) Puit were harvested from orchards in two growing

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The biochemical, sensory, and quality changes that occur during processing and prolonged frozen storage of kiwifruit pulp were studied. The temperature and processing time during pulp manufacture and freezing are critical factors in determining the % total chlorophyll and color of the frozen pulp. Storage of pulp at acceptable commercial frozen storage temperatures (-18°C or below) for 12 months resulted in a stable color, and a slight decrease in the % total chlorophylls and ascorbic acid. The type of packaging material used and deaeration of pulp did not influence the above findings. The sensory qualities of the pulp were not affected by the storage conditions.

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