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Published in Scientific Papers. Series B, Horticulture, Vol. LXV, Issue 2
Written by Elena Gabriela STAN, Lavinia Mihaela ILIESCU, Florin STĂNICĂ

Kiwifruit (Actinidia sp.) is native to Asia and the first commercial plantations were established in New Zealand, in the early twentieth century. In our country, the first commercial orchard was planted at Ostrov Agricultural State Enterprise (CT) in 1993, by the efforts of Nicolae Cepoiu, Corneliu Petrescu and Florin Stănică. Kiwifruit has become popular worldwide for fresh consumption due to its high sensory and nutritional properties. It contains high levels of bioactive compounds such as vitamin C, vitamin E, flavonoids, antioxidants, carotenoids, minerals and fibbers. Being cultivated both in North and South hemisphere, and having a good storage life (over 6 months), fresh fruits are available through the year. Even so, kiwifruit is largely processed as juices, nectars, syrups, alcoholic drinks (cider, liqueur, brandy), candies and fruit bars, jam and marmalade, patisseries (cakes, cookies), dehydrated and lyophilized products. The aim of this paper is to present a review of the main processing possibilities for kiwifruit.

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