Effects of cold crushing process on the fruit pulp quality of kiwi fruit

Three different varieties of kiwi fruits( Hayward,Hua You,Hong Yang) were used as raw materials,and cold crushing equipment was used to prepare the kiwi fruit pulp.The nutrition characteristic parameters of kiwi fruit pulp( including titratable acid,total sugar and reducing sugar,pectin,protein,VCand polyphenols content) were analyzed with methods of chemical analysis to compare the advantages and disadvantages between cold crushing process and traditional process.The results showed that the acidity of Hayward,Hua You,Hong Yang increased by 69.9%,105%,34.2%,respectively. The content of polyphenol and polyphenol oxidase decreased by 49.4%,30.5%,43.8% and 42.3%,48.3%,51.7% respectively.While the total sugar and reducing sugar,pectin,protein and VCcontent had no great changes.So the cold crushing process was an excellent way to keep the nutritional qualities of kiwi fruit and benefit to the subsequent processing of the Kiwi fruit products.It was worth to widely applied to fruit industry.