Effect of harvesting time and storage period on quality and storability of Hayward Kiwifruit

Postharvest fruit quality is so affected by harvest time in Hayward kiwifruit. The aim of the present study was to characterize the effects of harvest time and storage period on quantitative and qualitative traits of kiwifruit. Tests were carried out with four harvesting times (Based on the total soluble solids (TSS) index), i.e., 5, 6.5, 8 and 9.5°Brix and four storage time, i.e., 0, 30, 60 and 90 days. The experiment was done as factorial in a completely randomized design with three replications. The results showed that the interaction of treatments on all traits was significant except for the activity of SOD. Means comparison showed that during 90 days of storage, juice percentage, TSS/TA and starch content in all harvesting treatments were reduced compared to other storage levels (0, 30 and 60 days). With increasing storage period (60 and 90 days), total phenol content, TA%, chlorophyll a, total sugars, non-reducing sugars increased significantly in all harvesting treatments. The protein content and vitamin C increased significantly during the 60-day storage compared to other storage levels in all harvesting treatments. Under 90 days of storage, TSS, chlorophyll b, antioxidant capacity and PG activity increased significantly in all harvesting. This study showed that storage in 60 and 90 days could play a role in increasing the traits such as total phenol content, TA%, chlorophyll pigments, total sugar content, non-reducing sugars, vitamin C, fruit protein, antioxidant capacity, antioxidant enzyme activity and TSS.