Humidification & Water Systems Humidification & Water SystemsApples|Apricots|Asparagus|Broccoli|Cabbage|Cantaloupe|Carrots|Cauliflower|Fine Beans|Grapes|Green Peppers|Iceberg Lettuce|Kiwi Fruit|Mushroom|New Potato|Parsnip|Peaches|Plums|Raspberries|Runner Beans|Spinach|Strawberry|Sweet Pepper|Tomatoes
Kiwi / Actinidia chinensis Planchon var. deliosa
Description: The Kiwi originally came from China. The plant is a vine, mainly cultivated in sub-tropical regions.
Keeping qualities:
Ethylene: During the natural ripening process, Kiwi Fruit produce low amounts of ethylene gas are produced. The fruits' reaction to elevated levels of ethylene is an acceleration in the ageing process. As a result the fruit becomes soft, the colour jaded and therefore shelf life will decrease. Ethylene levels can be controlled in a number of different ways.
Moisture Maintenance: Approx. Water Content: N/A
Through maintaining a cool and moist environment it is possible to maximize shelf life.
The ideal storage conditions are 90-95% @ 0°C where the fruit should last between 2-3 months.
Sensitivity Factors scale: 1-3 (3=very sensitive)
Temperature 1
Relative Humidity 1
Sensitivity to Ethylene 2
Chilling injuries -
Weight Loss Graph: This graph shows how the product looses weight as it looses water when stored in a normal refrigerated environment of 5°C as opposed to one that is humidified to 95% RH.
