Influence of harvest time maturity and storage condition on internal ethylene production rate of 'Hayward' kiwifruits

Harvesting at the proper maturity stages is essential for optimum quality and often for maintenance of this quality after harvest and storage. The characteristic of commercial harvest maturity of kiwifruit is determined on the basis of total solids (TS) or soluble solids content (SSC). Moreover SSC of kiwifruits at harvest is one of the most important factors that the effects the ethylene production rate related to ripening of fruits during storage. The aim of this study was investigated to the effects of harvest maturity stage of 'Hayward' kiwifruit and storage condition both in normal atmosphere (NA) and controlled atmosphere (CA) on internal ethylene production rate of 'Hayward' kiwifruit (Actinidia deliciosa) changes were studied during storage at 0 degrees and post-storage at 20 degrees C. 'Hayward' kiwifruits harvested periodically according to their soluble solid contents at 4.5-5.5%, 5.6-6.5% and 6.6-7.5% 'Hayward' kiwifruits were stored 5 months at 0 degrees C and 85-90% RH under NA and CA storage. After CA and NA storage fruit held in air at 20 degrees C for 7 days shelf-life. CA atmosphere storage suppressed of fruit ethylene production at 0 degrees C cold storage and post-storage at 20 degrees C. The results from this study indicated that the harvest date related to SSC content of 'Hayward' kiwifruit significantly affected internal ethylene production. Internal ethylene production indicated a significantly difference among the harvest periods during NA storage. Storage conditions were the main factors affecting internal ethylene production rate