date:Oct 24, 2019
Yellow kiwi fruit (Actinidia chinensis Soreli) is becoming a more important crop worldwide due to its pleasant taste and levels of beneficial bioactive compounds. However, it is more sensitive to chilling damage at low storage temperatures than green kiwi fruit. This limits its storage time at the currently recommended 1C, and makes it less commercially viable as a result.
A study in the Journal of the Science of Food and Agriculture has set out to find the most effective methods of managing th