Summary
This study examined how harvest timing and storage conditions influence the nutritional and quality characteristics of Hayward kiwifruit. Fruits harvested earlier (17 November) showed higher vitamin C and carotenoid content but experienced significant nutrient decline after 6 months cold storage, whereas later-harvested fruit (24 November) maintained or improved nutritional values after long storage despite reduced organoleptic quality. A post-storage week at ambient temperature partially restored nutritional parameters in early-harvested fruit.
Regional applicability
This study was conducted in Italy under Mediterranean conditions and examined cold storage protocols typical of commercial kiwifruit supply chains serving European markets. The findings on harvest timing and storage effects are broadly transferable to United Kingdom importers and retailers handling New Zealand or Italian kiwifruit, though UK glasshouse production remains marginal. The nutrient retention data may inform UK sourcing and storage protocols for this commodity.
Key measures
Antioxidant capacity, ascorbic acid concentration, total phenol content, carotenoid concentration, soluble solids content (°Brix), flesh firmness (penetrometer)
Outcomes reported
The study measured changes in antioxidant capacity, ascorbic acid, total phenols, carotenoids, soluble solids content and flesh firmness in Hayward kiwifruit harvested at two times and stored at 0 °C for 2 or 6 months, followed by 7 days at 25 °C. Results showed differential effects of harvest time and storage duration on nutritional quality indices.
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