The Effect of Growing Location and Harvest Maturity on the Storage Performance and Quality of ‘Hayward’ Kiwifruit

Kiwifruit from 3 growing locations were harvested at 4 maturity levels. Weight, length, width, flesh color, flesh firmness, harvest soluble solids, titratable acidity, respiration, and ethylene production were measured at harvest, and subsequent storage behavior and sensory quality of the fruit were evaluated. The results indicate that a combination of initial soluble solids content at harvest, and flesh firmness, similar to the maturity index for pear, seems promising as a maturity index for kiwifruit.