Kiwifruit size influences softening rate during storage

grams) and small (-81 grams) ‘Hayward ’ kiwifruits were stored in either ethylene-free air or in a controlled atmosphere (CA) of 5% carbon dioxide (Cod and 2 % oxy-gen (Od at 32°F for 16 weeks. Un-der both storage conditions, large fruit had a slower rate of softening than smaller fruit. Air-stored kiwi-fruit softened approximately 2.6 times faster than CA-stored fruit. Under air conditions, large, me-dium and small kiwifruit reached 5.0 Ibf (the minimum pounds firm-ness required for packaging wit