Kiwi and Peach fruits were used in the present study. Pectinase enzyme was used for the extraction of fruit juice and four different clarifying treartments viz. Sedimentation, Filteration, ‘Pectinasa and Filteration’ and ‘Kaolin and Pectinase’ were used. Higher juice content was obtained when the extraction was carried out in the presence of pactinase enzyme. The recovery wad higher when clarification of juice was carried out using the combination of ‘Kaolin and Pectinase’ in both Kiwi (85.40%) and Peach (84.10%) juice.
