INTEGRATED ZERO-WASTE POST-HARVEST PROCESSING TECHNOLOGIES FOR VALUE-ADDED KIWIFRUIT PRODUCT DEVELOPMENT
DOI:
https://doi.org/10.55640/Keywords:
Kiwifruit (Actinidia deliciosa), zero-waste technology; hot-air dehydration; rural income diversification; agro-industrial value chain, sustainable horticulture.Abstract
Kiwifruit (Actinidia deliciosa) production in Uzbekistan is limited and mainly focused on fresh consumption, with underdeveloped post-harvest processing and value addition. This study develops an integrated zero-waste technology for producing diversified high-value kiwifruit products. The experimental design involved controlled hot-air dehydration, fruit pastille production, and conversion of processing residues into liqueur products. Hot-air drying at 50°C for 16 hours was applied to ensure preservation of bioactive constituents and product quality. Processing 20 kg of fresh kiwifruit resulted in 1.4 kg of dried product and 3.095 kg of fruit pastilles. Additionally, 14 liters of liqueur were obtained from peel and residual biomass. The results confirm the technical feasibility of a multi-output, zero-waste processing system. The proposed approach significantly reduces post-harvest losses while enhancing resource-use efficiency. It thereby contributes to rural income diversification and strengthens agro-industrial value chains. Overall, the model demonstrates strong potential for sustainable horticultural development in Central Asia.
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