Abstract: In order to explore the effect of ultra-high pressure (UHP) treatment on the quality of kiwi juice, fresh kiwi juice was treated with ultra-high pressure at a pressure level between 200 MPa and 500 MPa. The results showed that the changes in soluble solids, total acid, pH and other quality parameters of kiwi juice were not obvious with increasing pressure. However, the contents of vitamin C and chlorophyll revealed a slight decrease. After UHP treatment, acids and aldehydes (belonging to aroma components) revealed an increase trend, while esters and alcohols exhibited a decrease trend. The losses of vitamin C and chlorophyll in UHP-treated kiwi juice after 28 d of storage at 4 ℃ were 21.8% and 40.5%, respectively, indicating a trend towards deterioration. The losses of vitamin C and chlorophyll after 120 d of storage at －18 ℃ were 14.6% and 20.8%, respectively. Therefore, the nutrients of kiwi juice can be better maintained during storage at －18 ℃.

Key words: UHP treatment, kiwi fruit, vitamin C, chlorophyll, storage