HPT does not modify the main physicochemical attributes analyzed but it is an effective technique for inactivating microorganisms in kiwi purée. Nevertheless, the sensory profile of the pressurized purée differs from the control. Storage under refrigeration allows the sensory properties of the product to be maintained. Descriptive sensory tests indicate that processed purée has to be optimized immediately after pressurization to obtain better sensory quality and a more acceptable processed product that is similar to fresh purée in order to maintain microbial inactivation without the sensory attributes deteriorating. Recommended future research includes making a sensory comparison with a heat treated purée or a purée treated with a combination of mild heat and pressurization, as well as studying the enzyme activities.