Pairwise comparison of the storage potential of kiwifruit from organic and conventional production systems

In 1996, the responses of organic and conventional (i.e., “Kiwigreen”) ‘Hayward’ kiwifruit ( Actinidia deliciosa (A. Chev.) C. F. Liang et A. R. Ferguson var. deliciosa ) to typical postharvest handling and storage regimes were compared, as were their compositional attributes. Although harvested on the same day, Kiwigreen fruit were generally more mature, as indicated by soluble solids concentrations, but their average firmness did not differ significantly. Despite the differences in maturity, whole fruit softening during storage at 0°C did not differ significantly with production system. However, organic fruit nearly always developed less soft patches on the fruit surface than Kiwigreen fruit with the average difference being significant. Fruit from organic production sites often contained more calcium (Ca) with the average difference being on the borderline of significance while across all production sites, the incidence of soft patches was negatively associated with the average levels of Ca in fruit. Typical postharvest handling practices, compared to harvesting directly into trays, did not significantly affect whole fruit softening.