Pairwise comparison of the storage potential of kiwifruit from organic andconventional production systems

In 1996, the responses of organic and conventional (i.e., "Kiwigreen") 'Hay ward' kiwifruit (Actinidia deliciosa (A. Chev.) C. F. Liang et A. R. Fergus on var. deliciosa) to typical postharvest handling and storage regimes were compared, as were their compositional attributes. Although harvested on th e same day, Kiwigreen fruit were generally more mature, as indicated by sol uble solids concentrations, but their average firmness did not differ signi ficantly. Despite the differences in maturity, whole fruit softening during storage at 0 degrees C did not differ significantly with production system . However, organic fruit nearly always developed less soft patches on the f ruit surface than Kiwigreen fruit with the average difference being signifi cant. 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 a ssociated with the average levels of Ca in fruit. Typical postharvest handl ing practices, compared to harvesting directly into trays, did not signific antly affect whole fruit softening.