The effect 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 aVected either by heat treatments or by minimal pro-cessing. The application of heat treatments leads to an increment of slices Wrmness due to cross linking between demethylated galacturonic acid chains and endogenous calcium. An increment in sucrose, L-malic, citric, quinic and ascorbic acids was observed as a consequence of applied heat treatments. Heat treat-ment at 45 °C for 25 min applied to whole fruits allows quality retention of minimally processed fruit during 9 days at 4 °C.