Effects of storage duration and conditions on some characteristics of kiwifruit cv. Hayward

This study was conducted to investigate the effects of storage duration and conditions of kiwifruit (cv. Iranian Hayward) on the water loss, firmness and pressure rupture force. A total of 200 fruit were randomly selected and two samples of 90 fruit and one sample of 20 fruit were assigned to each of the storage treatments. Then, samples were stored at ambient (20.5?C and 78% RH) and cool (7?C and 75% RH) conditions for 14 days with fruit measurements taken every other day. Water loss, firmness and pressure rupture force tests were conducted on assigned samples. Results indicated a rapid decrease in water loss till 6th day of storage then exhibited a gradual decrease. The kiwifruit average firmness before storage was 37.3 N and after 14 days at ambient and cool storage were 11.4 N and 13.35 N, respectively. The rupture force in mean diameter direction before storage was 137.7N and after 14 days at ambient and cool storage were 27.7 N and 65.5 N, respectively. Also, rupture force in large diameter direction before storage was 217.2 N and after 14 days it was 51.13 N at ambient and 118.45 N at cool storage.