"We investigated the harvest time effect on storability of three kiwifruit cultivars, green ‘Hayward’, gold ‘Haegeum’ and red ‘Hongyang’ that were harvested at 160, 170 and 180 days after full bloom (DAFB) and stored at 0°C until 4 months," scientists of the Kangwon National University in Chuncheon (Republic of Korea) explained.
According to the harvesting time results, the order of storability of all the three cultivars could be 160 DAFB > 170 DAFB >180 DAFB, respectively. The results showed that kiwifruit harvested at 160 DAFB were stored up to 4 months without affecting major quality indices during storage. However, as regards the overall sensory quality evaluation, kiwifruits harvested at 160 DAFB attained good eating quality after 3 months of storage in green and red kiwifruits cultivars, and after one month storage in gold kiwi cultivar. Furthermore, harvesting at 160 DAFB reduced decay percentage during long-term cool storage.
"To ensure good sensory quality and to satisfy consumer during distribution, further studies on ripening treatments, immediately after harvest or during the storage period, are fundamental," the scientists concluded.
Source: Han Ryul Choi, Shimeles Tilahun, Do Su Park, Yeon Mi Lee, Jong Hang Choi, Min Woo Baek, Cheon Soon Jeong, 'Harvest time affects quality and storability of kiwifruit (Actinidia spp.): Cultivars during long-term cool storage', 2019, Scientia Horticulturae, Vol. 256.