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The growing demand for exotic fruits in Brazil in recent years has aroused the interest of large companies and research agencies. The kiwifruit is among these exotic fruits and pleasing to the Brazilian palate, causing interest in commercialization and preservation techniques. This work aimed to determine the vitamin C content of kiwi cv. Hayward, commercialized by CEAGESP São José do Rio Preto (SP), in natura and after pre-treatment osmotic and convective drying. Analyzes were performed according to the AOAC. The results showed that the vitamin C content in the samples was similar to those found in classical literature, ranging from 85,1 mg/100g to 455,8 mg/100g in the in natura samples and after the osmotic dehydration, respectively. Osmosis was a technological artifact that favored the concentration of vitamin C in kiwi fruit samples after drying at temperatures of 40°C, 50oC, 60°C and 70°C. PALAVRAS-CHAVE: kiwi; Vitamina C; Desidratação

DESIDRATAÇÃO OSMÓTICA DO KIWI E DETERMINAÇÃO DE VITAMINA C