**1.1.4 The fruit characteristics**

Kiwi fruits display tolerance to low temperatures for conservation, allowing storage for up to 8 months under these conditions (Schuck, 1992).

Kiwi is one of the only fruits which does not have a specific regulation from the Brazilian Ministry of Agriculture about standardization and classification. Therefore, there is no official rules for commercialization, classification, selection and packing for kiwi in Brazil (Harder et al., 2009).

This cultivar is now widely cultivated in the world due to its excellent features and the fact

It is a very vigorous plant and induces major productions. The flowers are cream-white with variable petals form and grouped into two or three branches. The leaves are usually round-

The fruits are elliptical medium size and uneven with average weight of 65g but in some places is around 40g. Maturation takes place in mid-season and the fruits are difficult to preserve. They are little resistant to transport and handling. Its flesh is bright green, sweet-

It is an early flowering cultivar by abundant; prolific and persistent form for a long time. Its flowers are grouped in variable number from 1 to 5. In some situations presents an early flowering in relation to 'Hayward'. Features of a high-pollen than the 'Tomur' variety

It is a plant variety which starts blooming in mid-season and lasts a long time. The flowers are grouped in varying levels from 1 to 7 usually 5. It blooms a little later than 'Matua' and seems especially suited to pollinate 'Hayward'. Its pollen has a low germination (Souza;

There are few data about the world production which is known is that today in the worldwide the main producer of kiwifruits are Italy; China; New Zealand and Chile

Kiwifruits can be found throughout the year because there is a mismatch between the different harvest times for each producing country: since mid-May until late November in New Zealand; and the rest of the time in the Mediterranean countries; Chile; California and Australia. It is a product that was developed commercially in recent years through to a marketing job done by New Zealand which is an example of how to disclose a 'new

Kiwi fruits display tolerance to low temperatures for conservation, allowing storage for up

Kiwi is one of the only fruits which does not have a specific regulation from the Brazilian Ministry of Agriculture about standardization and classification. Therefore, there is no official rules for commercialization, classification, selection and packing for kiwi in Brazil

that the packaging and the alveoli are thought to their fruits.

tart and fragrant (Souza; Marodin; Barradas, 1996).

d. Monty

based trunk (Almeida, 1996).

(Souza; Marodin; Barradas, 1996).

Marodin; Barradas, 1996).

**1.1.3 World production** 

**1.1.4 The fruit characteristics** 

(Harder et al., 2009).

to 8 months under these conditions (Schuck, 1992).

**1.1.2.2 Male cultivars** 

a. Matua

b. Tomur

(Figure 3).

product'.

**Total production, exports and export value (2007) for countries eligible to ship kiwi to the United** 


0 100 200 300 400 Spain Turkey United States of America Iran, Islamic Republic of Japan Greece France Chile New Zealand Italy **1,000 metric tons Kiwi production**

**Top world producers and exporters of kiwi (2007) 1/** 

Note: nd = no data; Percent eligible = Percentage of total world production, export, or export value for this commodity for countries eligible to export this commodity to the United States according to fruit and vegetable import regulations from USDA's Animal and Plant Health Inspection Service (APHIS). Median = Median global production quantity, export quantity, or value. Median is the value for which half of all values in a series are greater and half are smaller. Average = Average global production quantity, export quantity, or value. Average is the sum of all numbers in a series divided by the total number of entries in that series.

1/ Countries eligible to export this commodity to the United States according to APHIS regulations as of June 2010. See Documentation for more information. Countries in bold are high-income nations, all others are middle- and low-income nations according to the 2010 country classification developed by World Bank.

\* Only certain region(s) within this country is (are) eligible to export this commodity to the United States or is (are) regulated differently than the rest of the country according to APHIS regulation as of June 2010. See Documentation for more information.

Fig. 3. Kiwi world production and exports (USDA, 2011)

The kiwi fruit presents a high nutritional value, rich mainly in vitamin C and fibers, calcium, iron and phosphorus, which turns it an excellent nutritional option, with an important association between quality attributes and flavor, with great acceptance in consuming markets, mainly among children. Kiwi contains an enzyme actinine with meat softening properties by the reason it can be used to soften the meat before cooking and reduce the cooking time and addition flavor with the fruit pulp. Furthermore the actinidina prevents the coagulation of gelatin and is responsible for the bitter taste that dairy products are consumed when presented with kiwi fruit. (Carvalho, 2000).

One of the fibers is found in kiwi fruit pectin that helps lower blood cholesterol levels. Other bioactive compounds found in kiwifruit are phenolic flavonoids, amino acids such as arginine and glutamate and chlorophyll. All compounds of the kiwi provide a potential anticancer and anti-inflammatory that helps in increasing the immunity of individuals who have the habit on the frequency of fruit intake.

The Effects of Gamma Radiation in Nectar of Kiwifruit (*Actinidia deliciosa*) 311

In the contemporary environment people have requested more time to work and less time to make a good meal so read-to-eat food became a practical way for a more balanced meal. The

The use of minimally processed products in Brazil began in the 90s by some companies attracted by the new market trend. The success of this undertaking depends however by the use of raw materials of high quality; handled and processed with high hygienic condition. It is necessary to use appropriate packaging and temperature control in the processing; distribution and marketing since they are critical to the reduction of physiological

The use of radiation to control microbial contamination in ready-to-eat foods becomes perfectly satisfactory from the point of view of health ensuring food safety for consumption as the technological point of view because several studies have shown that the radiation does not interfere or interfere not significantly in the quality of some foods that was

Furthermore of this kind of technology is considered "cold" and has almost no influence on

Oliveira (2011) in a study with Kiwifruits minimally processed and irradiated at doses of 0 (control), 1 and 2 kGy and stored under refrigeration at 6°C found the following



Still about the context of ready-to-eat food a good option is the use of technological concepts

Nectar is a sweet drink non-alcoholic and non-fermented base of fruit juice in which the

The fruit is valued for the health benefits and contribution to improving the quality of life. The need for convenient products for the consumer market brought about the emergence of fast food chains leading consumer foods low in fiber; vitamins and minerals; rich in salt value; fat and sugar. A reflection of these eating habits was apparent by the increasing

for the production of juices. It is an alternative fast; easy and enjoyable for take fruit.


minimally processed foods are a reality and a perfectly viable option.

deterioration and/or microbiological (Leite; Gêa; Arthur, 2006).


homogeneity of the samples on the period of maturation;

concentration of the pulp is at least 20 to 30% depending of the fruit.

submitted of this process of conservation.

**1.3 Food irradiation in kiwifruit** 

processed kiwifruit.

considerations:

acidity;

**1.4 Nectar** 

sensory parameters, including the item texture.

The nutritional composition of kiwifruit per 100 grams of fruit is the following: 67 calories; carbohydrates 15g; 1g of protein; 0.5g of lipid; 1g of fiber; 17g of Vitamin A; Vitamin C 80- 300mg; 0.4g of iron; calcium 26g; sodium 5.2g; 30g of magnesium; potassium 280-340g and phosphorus 20-40g.

A recent study published by Chang et al. (2010) reveals that the kiwifruit is excellent for improves bowel function in patients with irritable bowel syndrome with constipation (IBS), characterized by preexisting functional diarrhea, ranging from normal functioning of the intestine and constipation.
