The first thing is to pay attention to the low temperature preservation, if it is a family to buy the quantity is not very large, directly put it into the refrigerator, can be placed for a few days more time, the method is also relatively simple.

Also if the kiwifruit is packed in boxes, you can put it in a place where the temperature is lower and then protected from light. It's best not to leave kiwifruit in a draughty place, as it will lose its moisture quickly and taste much worse when eaten. Of course, if all the kiwifruit is ripe, do not seal in the box, you can open the box, appropriate ventilation.

If you want to keep other kiwifruit for a long time, you have to pay attention to picking them out, and don't put the soft ones and the hard ones together, otherwise they will affect each other and ripen the other kiwifruit, especially the kiwifruit with wounds, don't put them together with the other ones that aren't ripe because the wounds will release ethylene, which is a kind of gas that will ripen the fruits.

The most common preservation methods in production

1, low temperature storage

In low temperature, the respiration rate of the fruit is inhibited, the activity of ethylene enzyme is reduced, when the storage temperature is 0 ℃, humidity is 90 %, the kiwi's shelf life up to 3-5 months. Care should be taken that freshly picked fruit should not be stored for more than 10 hours at room temperature. Grading should be accelerated to remove damaged fruit, which should then be pre-cooled for storage, thus ensuring a longer shelf life.

2, air-conditioned freshness

Fruits continue to breathe during the aging process, which requires a certain amount of oxygen. Therefore, if you can control the oxygen content of the fruit storage environment, the intensity of fruit respiration will be reduced.

Aeroponic preservation uses this principle and certain equipment to control the oxygen concentration to 2% and the carbon dioxide concentration to 5 %, then combined with low temperatures, kiwifruit can be preserved for 6 - 8 months. It should be noted that carbon dioxide concentrations above 10 % can damage the fruit.