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Influence of moderate heat pre-treatments on physical and chemical characterist...

The eVect of mild heat treatments, applied to whole kiwifruit, on physical characteristics and chemical composition of minimally processed fruit was studied. Fruits were subjected to heat treatments at 45 °C for 25 and 75 min, cooled for 24 h, minimally processed and stored at 4 °C for 12 days. Heat-treated fruits showed increased respiration rates in the Wrst 2 days of storage. Samples colour was marginally ...