THE CHALLENGES OF TRANSPORTING KIWIFRUIT
Decay is a major issue in kiwifruit transportation and shelf life. They are particularly sensitive to gray mold (Botrytis cinerea). Stem-end rot caused by this mold is the most important postharvest disease affecting kiwifruit.
While Botrytis grows and spreads slowly at 0°C, since kiwifruits are stored up to 6 months, it is a major cause of fruit loss.
Ethylene management is one of the most troublesome concerns for kiwifruit storage, as even small amounts of ethylene will accelerate softening.
Fruit infected with Botrytis rot produce ethylene at a higher rate, and this can affect flesh softening of surrounding healthy fruit.
Kiwifruits should be stored at 0°C, although some cultivars (‘Hayward’) are sensitive to chilling injury near this temperature.