Good kiwifruit can be kept in a cool environment for a few weeks without refrigeration, but refrigeration is necessary to maintain good commodity value over the long term, to minimize losses and to regulate marketable quantities. Under refrigerated conditions, kiwifruit can be stored for more than 4 to 6 months, while under air-conditioned storage conditions, it can be stored for more than 6 to 8 months. Fruit harvested when the soluble solids content is 7% to 9% has the longest storage life.

The best way to store kiwifruit for freshness is to pre-cool and then refrigerate.

(1) pre-cooling Currently more widely used is forced air cooling, that is, on the opposite side of the container, increase the pressure difference of the air, so that the air to 0.75 liters / (second - kg) flow into the cold storage, due to the pressure, the cold air can penetrate into the kiwifruit trays, and then pass through the center tunnel, discharged by the fan. After 8 hours of pre-cooling by this method, the temperature can drop from 20°C to 2°C, which is 15 to 20 times more efficient than conventional cold storage.

(2) cold storage Cold storage is currently the most widely used method. Good cold storage requires factors: ① into the cold storage, the fruit must be kept in good condition, and ripening consistency; ② after harvest, pre-cooling before the fruit into the main cold storage, in order to remove field heat as soon as possible; ③ cold storage in the ethylene content can not be more than 0.05 mg / kg, it is best to control the following 0.03 mg / kg; ④ cold storage temperature control in -0.5 ~ 0.5 ℃, relative humidity, the cold storage temperature control in -0.5 to -20 times. 0.5℃, the relative humidity is above 95%, and the fruit temperature is kept at (0±0.5)℃.

Packed fruit after about 8 hours of pre-cooling, the temperature is reduced from high temperature to 2 ℃, and then refrigerated at 1 ℃ for 24 hours, and then into the 1 ℃ conditions of refrigeration to the outside sales. Regular checks are made during the refrigeration period. Fruit that meets the requirements for export marketing has a hardness of at least 9.8 Newtons/cm.