Only physiologically ripe kiwifruit can be eaten after the post-ripening period when it has fully ripened and softened, and only then will it show the fruit's inherent flavor and emit its unique aroma. In general, the best harvesting period is when the soluble solids of kiwifruit reaches 7-8%, and the northern foothills of the Qinling Mountains producing area is from early September to mid-October, with early, medium and late ripening varieties harvested in turn. Fresh fruits need to go through 5-15 days of shelf life (20 degrees Celsius), when the hand gently press the surface of the fruit, there is a slight feel or softening, can be eaten without fear. Fruit that is not yet softly ripe can be ripened by sealing it in a plastic bag with apples or bananas and storing it for a few days to ripen and soften it for consumption as soon as possible. Kiwifruit that is not consumed should not be mixed with other fruits and is best stored at a low temperature of 0-4 degrees Celsius. Commercially developed kiwifruit is stored in refrigerated warehouses and sold as needed.
How to Eat Kiwifruit
1. To eat, pick kiwifruit that is lightly touched or softened.
2. Either peel the top of the fruit or cut the fruit in half horizontally with a knife.
3. Use a small spoon to scoop up the flesh.
Of course, if you don't have a knife handy and can't resist the temptation of this wonder fruit, you can peel the skin off the top of the kiwifruit with your hands, and you'll be able to inhale the fresh flesh and exotic aroma, and can't wait to savor the wonders of the Qinling Fresh Capital. Or, if you prefer a harder kiwifruit, you can peel the skin and cut the fruit into slices to decorate your fruit platter, which not only tastes great, but is also very beautiful and mouth-watering. ......