Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage

•Effect of microwaves, heat processing and storage on kiwifruit pigments was studied.•Impact of processing and storage on bioaccessibility of carotenoids was assessed.•Neither processing nor storage influenced bioaccessibility of kiwifruit carotenoids.•Processing helped to mitigate degradation of kiwifruit pigments over time.•Chlorophylls were preserved better by microwaves than the conventional heat process.