Evaluation of Storage Life and Postharvest Quality of Kiwifruit cv, 'Hayward' Fruits Produced in Conventional and Organic Agricultural Systems

Document Type : Research Paper

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Demand for organic fruits due to higher nutritional value, quality and appropriate maintenance is increasing rapidly. In this research, the effects of organic and conventional production systems on the fruit storage life of kiwifruit cultivar 'Hayward' were compared in two consecutive years. Traits such as, total soluble solids (TSS), titratable acidity (TA), TSS/TA, fruit firmness, vitamin C, total phenol, total flavonoids and antioxidant capacity of fruits were evaluated at harvest time, 30, 60 and 90 days storage at temperatures 1±0.5ºC and relative humidity 90±5%. Results from this study showed that the weight loss in organic fruits during storage, were significantly lower than conventional systems as they kept their firmness during storage period. Vitamin C, total phenol, total flavonoids and antioxidant capacity of organic fruits at harvest and during storage were higher than conventional fruits. Total soluble solids (TSS) content at harvest time and in the end of storage was higher at conventional systems, but acidity levels in organic fruits at harvest time and storage period were higher than of conventional fruits. Overall, productions of organic fruits in addition to their high nutritional value were showed more longevity in the cold storage. 

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