Description

🥝 Kiwi Specifications – General Overview

1. Variety:

• Popular Export Varieties:

  • Hayward – Most common and widely exported variety; large, green flesh, sweet-tart taste.

  • Bruno – Slightly elongated, less sweet than Hayward.

  • Monty – Medium size, tart flavor, good storage life.

  • Golden Kiwi – Yellow flesh, smoother skin, sweeter taste, increasing global demand.

2. Size & Weight:

• Kiwi fruits are graded by size and weight:

  • Small: 70–90 grams

  • Medium: 90–110 grams

  • Large: 110–130 grams

  • Extra Large: 130+ grams

• Size Code used in export (number of fruits per 3.3 kg box):

  • 30/36/42/46/53/56 etc. (Lower count = bigger fruit)

3. Color:

• Outer Skin: Brown, fuzzy or smooth (depending on variety).

• Flesh:

  • Green Kiwi: Bright green with small black edible seeds.

  • Golden Kiwi: Yellow-golden flesh with smoother skin.

4. Shape:

• Typically oval or oblong.

• Uniform shape and firm texture preferred for export quality.

5. Taste & Aroma:

• Green kiwi: Sweet-tart with a tangy flavor.

• Golden kiwi: Sweeter and milder in acidity.

• Aroma should be fresh and fruity.

6. Brix Level (Sugar Content):

• Minimum export-grade Brix: 6.5° to 8.5° at harvest, ripening to 12°–14° Brix for consumption.

7. Packaging:

• Standard packaging: 3 kg or 3.3 kg trays/cartons.

• Packed with foam netting, trays, or molded pulp to avoid bruising.

• 1-layer or 2-layer packing depending on fruit size.

• Box should be ventilated and labeled with origin, variety, size, weight, and grade.

8. Shelf Life:

• At room temperature: 5–7 days once ripe.

• In cold storage (0°C to 1°C): Up to 4–6 months if harvested at proper maturity and stored under controlled atmosphere (CA).

9. Storage Conditions:

• Temperature: 0°C to 1°C

• Relative Humidity: 90% to 95%

• Avoid ethylene exposure (which accelerates ripening).

10. Nutritional Content:

• High in:

  • Vitamin C

  • Dietary fiber

  • Vitamin K

  • Antioxidants

• Known for boosting immunity and aiding digestion.