POSTHARVEST PHYSIOLOGY OF KIWIFRUIT: THE CHALLENGES AHEAD

Being a relatively new crop, and introduced to international trade only during the past 30 years, kiwifruit has been the subject of an increasing amount of physiological research.
Kiwifruit has been a success mainly because it can be stored for a long period of time at 0°C. However there are limitations to quality after long term storage; the challenge to postharvest scientists is to understand and manipulate those factors that influence deterioration rate and quality after storage.
This review will attempt to identify key research contributions that have been made in the following topics: preharvest factors that influence postharvest quality; harvest maturity; softening in kiwifruit; taste, aroma and flavour; and the role of ethylene in ripening.
In addition it will attempt to issue challenges to postharvest scientists who will need to solve additional problems if this industry is to continue to expand internationally and continue to be profitable for growers.

IV International Symposium on Kiwifruit

E.W. Hewett, H.O. Kim, N. Lallu

Actinidia deliciosa, quality, maturity, softening, taste, flavour, nutrition, calcium, ethylene, 1-MCP, Botrytis, storage, preharvest factors

https://doi.org/10.17660/ActaHortic.1999.498.23