Kiwi and ethylene, how to extend its quality and shelf life

There are more than 400 varieties of kiwifruit, the most common being green (HAYWARD) and yellow (GOLD).

The demand for kiwifruit is increasing year after year due to the boom in consumption of the fruit and its high nutritional properties and pleasant taste.

Kiwifruit is a highly sensitive climacteric fruit and as little as 5-10 PPB (parts per billion) of ethylene will induce general softening. This means that exposure of kiwifruit during harvest, transport and storage should be avoided.

More and more producing countries are exporting around the world, posing a logistical challenge for a fruit that is extremely sensitive to ethylene.

Scientific studies have shown that ethylene has negative effects on kiwifruit:

    - Accelerated ripening and overripening
    - Softening and loss of skin firmness
    - White central inclusions
    - Increased incidence of rots and mycobacterial infections.
    - Green core due to overripening
    - Aggravates pericarp translucency
    - Kiwifruit wilting and weight loss due to increased respiration

BION with its TRANSPROTEKT filters and ETHYL STOPPER sachets delays ripening and increases the storage time and shelf life of kiwifruit.

Utilize BION's ethylene and other volatile compound absorption technology:

    - Increases shelf life
    - Reduces waste
    - Eliminates odors
    - Maintains batch homogeneity
    - Maintains fruit color
    - Maintains skin firmness
    - Harmless to workers
    - It is compatible with organic farming as no additives are added.
    - It is disposable and recyclable once the product is used up.
    - Easy to handle and cheap