University of California

Kiwifruit size influences softening rate during storage


Carlos H. Crisosto
David Garner
Katia Saez

Authors Affiliations

C.H. Crisosto is Extension Postharvest Physiologist, Department, UC Davis, located at Kearney Agricultural Center, Parlier; D. Garner is Staff Research Associate, Pomology Department, UC Davis, located at Kearney Agricultural Center, Parlier; K. Saez is Assistant Professor with the Statistics and Mathematics Department, University of Concepcion, Concepcion, Chile.

Publication Information

Hilgardia 53(4):29-31. DOI:10.3733/ca.v053n04p29. July 1999.

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Large (~101 grams), medium (~93 grams) and small (~81 grams) 'Hayward' kiwifruits were stored in either ethylene-free air or in a controlled atmosphere (CA) of 5% carbon dioxide (CO2) and 2% oxygen (O2) at 32°F for 16 weeks. Under both storage conditions, large fruit had a slower rate of softening than smaller fruit. Air-stored kiwi-fruit softened approximately 2.6 times faster than CA-stored fruit. Under air conditions, large, medium and small kiwifruit reached 5.0 lbf (the minimum pounds firmness required for packaging with minimal bruising) by 12, 10 and 8 weeks, respectively, while those stored under CA conditions softened to 5.0 lbf by 49, 30 and 20 weeks, Understanding the relationship between fruit size and the rate of softening under air and CA conditions will help cold storage managers safely monitor kiwifruit softening during bin storage


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Crisosto C, Garner D, Saez K. 1999. Kiwifruit size influences softening rate during storage. Hilgardia 53(4):29-31. DOI:10.3733/ca.v053n04p29
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