Order: Dialypetalae

Family: Actinidiaceae

Genus: Actinidia (ray)

South and east Asia. Kiwi species have spread from Siberia and Japan to China, Thailand, Malaysia and Indonesia. Here, the fruits were collected from nature and consumed. Actinidia deliciosa was first brought to Europe in 1847. The fruit, which has a refreshing and pleasant taste, can be consumed fresh, as well as used in fruit salads and desserts, especially in cakes. It is rich with vitamin C. Kiwi fruit is enough to meet about a day's need for man. It is rich in potassium, a good source of Mg. It has a laxative (intestinal relaxant) effect. In winter, the shoots are damaged at temperatures below -6.5°C to -10°C, in spring at 0.5°C and in autumn at temperatures below -2°C. It is sensitive to frost. Dropping the temperature to -1oC or -2oC for ½ -2 hours will kill the tillers.

Comercially valuable Kiwi varieties suitable for long-term storage

Hayward, Burano, Allison, Abbott, Monty, Matua, Tomourı

Kiwi Harvest

Kiwi is a climacteric fruit. The fruits do not ripen on the vine. After a certain period of time after being harvested, it becomes positive for eating. Harvest maturity is determined by measuring the brix with a refractometer. Although the fruits are hard during harvest, they are very sensitive and should not be damaged.

Brix value for harvest = 7-9%

Brix value for long-term storage harvest = 6.2-8% + firmness = 7-10kg

In the kiwi harvest, it is very important that the air is seasonally dry at the harvest time. For example, harvest should be done after precipitation. A humidity situation for any reason causes botyritis fungus to form in the fruit.

Optimum conditions for Kiwi Storage 

As with all fruits, the product should be brought to the coldstore as soon as possible after harvest, and it should be put into the cold chain by lowering the core temperature with pre-cooling. Reducing the core temperature as soon as possible is the golden rule for long-term storage in kiwi, as a standard protocol in all fruits. It depends on this to maximize the storage time in the current product. After harvest, the fruits lose water rapidly. It should be taken to the cold room after rapid pre-cooling. Kiwi produces very small amounts of ethylene even during the ripening period, but it is an extremely sensitive fruit to ethylene. For this reason, it should not be kept together with other fruit types such as apples that produce ethylene in the warehouse. It is critical that the fruits are not mixed with other fruits, even during shipment, by making a special design in the coldstore. Fruits are stored at 0°C and 95% relative humidity. Fruits are sensitive to frost. It should not drop below 0°C degrees.

 

Controlled Atmosphere Storage of Kiwi

Under controlled atmosphere conditions, low oxygen delays the ripening of kiwi, adding 3-4 months over normal atmosphere storage times. High carbon dioxide helps to maintain the hardness of the kiwi. However, too low oxygen or too high CO2 cause internal rottening in the fruit core.

Since kiwi is an extremely sensitive fruit to ethylene, ethylene converters are needed for controlled atmosphere storage of kiwi. Controlled atmosphere cold stores are used successfully for long-term storage of kiwi with ethylene converters (0°C temperature, 2% O2, 5%CO2). For example, Hayward variety can be stored for 6-7 months under these conditions.

Our Controlled Atmosphere Equipments      

 - OXYCAT Controlled Atmosphere automation

 - OXYCAT Nitrogen Generator

 - CO2 Scrubber

*An important note. The above data are scientific recommendations that contain general storage conditions which are not specific to a specific region but just universal information. Therefore, no rights or obligations can be derived from this information is only indicative. For more detailed professional and product-specific recommendations, please contact to consult local research institutes or relevant university departments and seek professional support.

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