Actinidia Deliciosa Cv Research Articles

Breeding of new kiwifruit (Actinidia chinensis) cultivars with yellow (golden) fleshed and superior characteristics

The most widely cultivated species globally is Actinidia deliciosa cv. ‘Hayward’. However, in recent years, consumers have shown greater demand for new varieties with novel flesh colour, flavour and appearance in international markets. To meet these expectations, one breeding study was started in 2016 at the University of Guilan in Iran to develop new kiwifruit cultivars with superior characteristics. In this breeding program, 201 female and 534 male hybrid genotypes were obtained from combinations of six different parents using the controlled cross-breeding technique. The evaluations were carried out over three consecutive stages. In the first stage, 201 female hybrid genotypes and control (‘Golden’) were evaluated based on 25 phenological and pomological traits. In the second stage, hybrids passed the desired threshold values in 7 key attributes were selected. Sensory testing in the next stage evaluated these selected hybrid genotypes more. As a result of the first stage, 30 hybrid genotypes with fruit weight (90 ≥ g) were selected. Then, in the second stage, 21 hybrids that showed acceptable dry matter, hue angle, flesh firmness, soluble solid content, acidity, and ascorbic acid were selected. Finally, 13 hybrid genotypes received high scores in sensory testing, and just two hybrid genotypes represented a 100% of novelty with positive texture. These genotypes were selected as potential cultivar candidates. In future studies, fruit yield, disease/pest resistance, and post-harvest performance trials of the 13 selected candidates will be evaluated at different sites. Thus, the ones that give the best results will be introduced to kiwifruit growers.

Effects of Green and Gold Kiwifruit Varieties on Antioxidant Neuroprotective Potential in Pigs as a Model for Human Adults.

Kiwifruit (KF) has shown neuroprotective potential in cell-based and rodent models by augmenting the capacity of endogenous antioxidant systems. This study aimed to determine whether KF consumption modulates the antioxidant capacity of plasma and brain tissue in growing pigs. Eighteen male pigs were divided equally into three groups: (1) bread, (2) bread + Actinidia deliciosa cv. 'Hayward' (green-fleshed), and (3) bread + A. chinensis cv. 'Hort16A' (yellow-fleshed). Following consumption of the diets for eight days, plasma and brain tissue (brain stem, corpus striatum, hippocampus, and prefrontal cortex) were collected and measured for biomarkers of antioxidant capacity, enzyme activity, and protein expression assessments. Green KF significantly increased ferric-reducing antioxidant potential (FRAP) in plasma and all brain regions compared with the bread-only diet. Gold KF increased plasma ascorbate concentration and trended towards reducing acetylcholinesterase activity in the brain compared with the bread-only diet. Pearson correlation analysis revealed a significant positive correlation between FRAP in the brain stem, prefrontal cortex, and hippocampus with the total polyphenol concentration of dietary interventions. These findings provide exploratory evidence for the benefits of KF constituents in augmenting the brain's antioxidant capacity that may support neurological homeostasis during oxidative stress.

Farklı rakımlarda kivinin (Actinidia deliciosa cv. Hayward) meyve kalite özelliklerindeki zamansal değişim ve optimum hasat döneminin belirlenmesi

Bu araştırmada, Mersin ekolojisinde Hayward kivi çeşidinin farklı rakımlarda (370 m ve 1193 m) meyvelerdeki fiziksel ve biyokimyasal kalite özelliklerinin dönemsel değişimi ve optimum hasat zamanının belirlenmesi amaçlanmıştır. Rakım arttıkça meyve ağırlığı (110.07 g - 99.09 g), meyve eni (57.97 mm - 52.42 mm), meyve boyu (73.19 mm - 69.07 mm), SÇKM değeri (%8.43 - %5.45), meyve kabuk rengi a* değeri (6.30 - 4.14) ve kuru madde miktarının (%13.01 - %12.20) azaldığı; meyve eti sertliği (1.36 kg/kuvvet - 2.28 kg/kuvvet), TEA değeri (%1.36 - %1.46), pH değeri (3.21 - 3.,39), meyve kabuk rengi L*değeri (32.96 - 36.62), b* değeri (27.02 - 28.50) ve C vitamini (82.67 mg/100g - 92.09 mg/100g) değerlerinin arttığı tespit edilmiştir. Çalışmada, örnek alma süresince meyve ağırlığı (79.39 g - 119.68 g), SÇKM değeri (%4.34 - %10.52), pH değeri (2.67 - 3.37), a* değeri (1.05 - 8.03), kuru madde miktarının (%9.69 - %14.55) değerlerinin arttığı; meyve eti sertliği (2.66 kg/kuvvet - 0.88 kg/kuvvet), meyve kabuk rengi L*değeri (42.24 - 28.74), b* değeri (31.18 - 24.59) ve C vitamini (106.82 mg/100g - 64.87 mg/100g) değerlerinin azaldığı tespit edilmiştir. Sonuç olarak, en uygun hasat zamanının düşük rakımlı Dağlı lokasyonunda 15 Eylül (SÇKM: %6.64), yüksek rakımlı Sıraç lokasyonunda 15 Ekim (SÇKM: %6.52) tarihleri olduğu belirlenmiştir.

How Does the Agro-Ecological Conditions Grown Kiwifruit (Actinidia deliciosa) Affect the Fruit Quality Traits and Bioactive Compounds during Shelf Life?

The kiwifruit (Actinidia deliciosa cv. ‘Hayward’), which shows climacteric characteristics, continues to ripen after harvest. In this process, quality losses occur in fruits, and this causes economic losses. The post-harvest storage conditions are essential in preventing these losses. The main purpose of this study was to assess the effect of agro-ecological conditions on quality traits and bioactive compounds of the kiwifruit throughout the shelf life. In this study, kiwifruit grown in 5 different locations (Ordu, Giresun, Rize, Samsun, and Yalova) constituted the plant material of the study. The fruits treated with modified atmosphere packaging (MAP) were stored at 0 ± 0.5 °C and 90 ± 5% relative humidity (RH) for 150 days in cold storage. For shelf life measurements, fruits were kept at 20 ± 1 °C and 65 ± 5% RH for 5 d. Quality analysis was performed at monthly intervals (at harvest, 30th, 60th, 90th, 120th, and 150th d). In this study, the lowest respiration rate at the end of the shelf life was measured in kiwifruit grown in Yalova. Flesh firmness was higher in kiwifruit grown in Rize, Ordu, and Giresun than Samsun. In all periods, Yalova’s L* value in flesh was higher than that of Ordu. The opposite situation was observed for the hue angle. The soluble solids content (SSC) values measured in Samsun and Yalova were higher than in Ordu and Rize. In the last four measurements, higher vitamin C was detected in Yalova than in Ordu, Rize and Giresun. In all periods, the highest total phenolics and antioxidant activity (in DPPH assay) were obtained in kiwifruit grown in Yalova. On the contrary, the highest flavonoids were measured in kiwifruit grown in Ordu. As a result, it was revealed that agro-ecological conditions may affect the quality traits and bioactive compounds of kiwifruit.

AcHZP45 is a repressor of chlorophyll biosynthesis and activator of chlorophyll degradation in kiwifruit.

The degradation of chlorophyll during fruit development is essential to reveal a more 'ripe' color that signals readiness to wild dispersers of seeds and the human consumer. Here, comparative biochemical analysis of developing fruit of Actinidia deliciosa cv. Xuxiang ('XX', green-fleshed) and Actinidia chinensis cv. Jinshi No.1 ('JS', yellow-fleshed) indicated that variation in chlorophyll content is the major contributor to differences in flesh color. Four differentially expressed candidate genes were identified: the down-regulated genes AcCRD1 and AcPOR1 involved in chlorophyll biosynthesis, and the up-regulated genes AcSGR1 and AcSGR2 driving chlorophyll degradation. Prochlorophyllide and chlorophyllide, the metabolites produced by AcCRD1 and AcPOR1, progressively reduced in 'JS', but not in 'XX', indicating that chlorophyll biosynthesis was less active in yellow-fleshed fruit. AcSGR1 and AcSGR2 were verified to be involved in chlorophyll degradation, using both transient expression in tobacco and stable overexpression in kiwifruit. Furthermore, a homeobox-leucine zipper (HD-Zip II), AcHZP45, showed significantly increased expression during 'JS' fruit ripening, which led to both repressed expression of AcCRD1 and AcPOR1 and activated expression of AcSGR1 and AcSGR2. Collectively, the present study indicated that different dynamics of chlorophyll biosynthesis and degradation coordinate the changes in chlorophyll content in kiwifruit flesh, which are orchestrated by the key transcription factor AcHZP45.

Assessment of Yield, Quality and Economics of Kiwifruit (Actinidia deliciosa cv. Allison) Production as Influenced by Integrated Nitrogen Management Strategies in Indian Lower Himalayas

Assessment of Yield, Quality and Economics of Kiwifruit (Actinidia deliciosa cv. Allison) Production as Influenced by Integrated Nitrogen Management Strategies in Indian Lower Himalayas

Changes in taste and volatile compounds and ethylene production determined the eating window of ‘Xuxiang’ and ‘Cuixiang’ kiwifruit cultivars

Edible kiwifruit has an attractive taste and a unique aroma. In the present study, changes in taste and volatile compounds, as well as ethylene production, in two kiwifruit cultivars (Actinidia deliciosa cv. ‘Xuxiang’ and ‘Cuixiang’) in six different firmness stages in late ripening were investigated to determine the eating window. Titratable acidity (TA), soluble solids content (SSC), and sugar content (fructose, glucose, and sucrose) changed slightly in kiwifruit throughout different firmness stages. In contrast, concentration and diversity of esters increased significantly in both ‘Xuxiang’ and ‘Cuixiang’ kiwifruit in the late ripening phases. Interestingly, a high correlation was found between increased content of volatile esters and ethylene production in kiwifruit. Moreover, the composition and concentration of volatile aroma compounds differed in both kiwifruit cultivars, and observed differences may have contributed to confer a unique aroma profile to each kiwifruit cultivars. Electronic tongue (E-tongue) and electronic nose (E-nose) data revealed that the overall taste and aroma profiles in both ‘Xuxiang’ and ‘Cuixiang’ kiwifruit cultivars differed in late ripening. Principal component analysis (PCA) of data of taste and volatile compounds as well as of ethylene production enabled determining the eating window of the two kiwifruit cultivars: 3–7 N for ‘Xuxiang’ kiwifruit and 3–9 N for ‘Cuixiang’ kiwifruit. The present study demonstrated changes in kiwifruit fruit quality in the late ripening phase, thus providing useful information for kiwifruit fruit quality assessment and eating window determination.

High O2/N2 controlled atmosphere accelerates postharvest ripening of ‘Hayward’ kiwifruit

Kiwifruit (Actinidia deliciosa cv. Hayward) was exposed to high O2/N2 controlled atmosphere (30 % O2 + 70 % N2) for 7 d at 23 ± 1 °C to evaluate the effects on postharvest ripening and fruit quality. The treated fruit exhibited a dramatic increase in soluble solids content (SSC) and a rapid decrease in firmness and titratable acidity (TA), accompanied by a noticeable change in flesh color and volatile organic compounds during the first 7 d. Fruit exposed to high oxygen concentration required 7 d to reach the edible firmness (∼ 10 N), while the control fruit needed 42 d. At edible firmness, no differences in the SSC, TA, and flesh color were observed between treated and untreated kiwifruit, although the concentration and amounts of volatile organic compounds showed a little difference. High O2/N2 controlled atmosphere advanced respiration rate peak, with an increase in the contents of adenosine triphosphate (ATP), adenosine diphosphate (ADP), and adenosine monophosphate (AMP). The treatment also increased catalase (CAT) and peroxidase (POD) activities. Quantitative real-time PCR revealed increased expression levels of AdAAC1, AdAOX2, AcEXP1, AcPL1, AcPG, AcACS, AcACO, and AcACO2 in the treated fruit. Thus, the study's results indicate that high O2/N2 controlled atmosphere could accelerate kiwifruit ripening and result in good fruit quality.

Fermentation of kiwifruit juice from two cultivars by probiotic bacteria: Bioactive phenolics, antioxidant activities and flavor volatiles

Three commercial lactic acid bacteria (LAB), namely Lactobacillus acidophilus 85 (La85), Lactobacillus helveticus 76 (Lh76) and Lactobacillus plantarum 90 (Lp90), were employed to investigate the effects on the phenolic compounds, antioxidant capacities and flavor volatiles of kiwifruit juices prepared from two cultivars (Actinidia deliciosa cv. Xuxiang and Actinidia chinensis cv. Hongyang). Results showed that both kiwifruit juices were favorable matrices for LAB growth and the colony counts remained above 9.0 log CFU/mL after fermentation. Total phenolics and flavonoids in Xuxiang and Hongyang juices were increased dramatically by Lh76. Correspondingly, antioxidant capacities based on DPPH, ABTS and FRAP methods were improved significantly and positively correlated with protocatechuic acid and catechin contents (p < 0.05), two newly formed phytochemicals in fermented kiwifruit juices. Furthermore, results of hierarchical cluster analysis revealed that flavor profiles were improved significantly by LAB, and there were noticeable differences between fermented Xuxiang and Hongyang juices.

Effects of methyl jasmonate on quality properties and phytochemical compounds of kiwifruit (Actinidiadeliciosa cv. ‘Hayward’) during cold storage and shelf life

The research aimed to assess the effects of methyl jasmonate (0.25, 0.5, and 1.0 mM MeJA) on weight loss and phytochemical compounds of kiwifruit (Actinidia deliciosa cv. `Hayward') throughout the cold storage and shelf life. Kiwifruits were stored at 0 ± 0.5 °C and 90 ± 5% RH for 180 days, and at 20 ± 1.0 °C and 80 ± 5% RH for 5 days in shelf life conditions. During cold storage, weight loss was significantly lower (P < 0.05) in 0.25 and 1.0 mM MeJA treatments than those of control and 0.5 mM MeJA treatments. The highest flesh firmness was determined in MeJA-treated fruits. In the latest measurement period of cold storage and shelf life, the lowest respiration rate was obtained from 0.5 and 1.0 mM MeJA treatments. MeJA-treated fruits had significantly higher hue angle at the end of cold storage. Generally, in shelf life analysis, acidity of MeJA-treated fruits was significantly lower than that of control fruits. At the end of cold storage, the highest vitamin C, total flavonoids, and antioxidant activity (DPPH) were measured in 1.0 mM MeJA treatment, whereas the highest total phenolics were detected in 0.25 mM MeJA treatment. Present findings revealed that MeJA could be used as an effective postharvest tool to maintain flesh firmness and phytochemical compounds of kiwifruits.

Pectobacterium carotovorum subsp. actinidiae associated with canker on pear trees in Brazil

In summer of 2016, cankers were observed on 8-year-old pear trees (Pyrus communis L.) cv. Yali grafted on the Caleriana rootstock, in a commercial orchard in Monte Castelo, SC. Eight hundred out of 1200 trees died and the rest of the orchard was eradicated. Affected plants showed cankers on trunks and twigs with exudation; the branches turned brown and slowly died. Bacterial colonies were isolated on King’s B medium from infected tissues. Pathogenicity, biochemical tests were conducted and some isolates selected for whole genome sequencing using Ion Personal Genome Machine™ (PGM™) System (ThermoFisher Scientific). PCR with Y1/Y2 and PcaF/PcaR primers, specific for Pectobacterium carotovorum and Pectobacterium carotovorum subsp. actinidiae, respectively, were also carried out. The section of inoculated apple and pear branches showed longitudinal darkening, with wilt and leaf blight. Shoots of kiwifruit Actinidia deliciosa cv. Hayward inoculated with the bacterium showed no symptoms. The bacterium was re-isolated from all symptomatic tissues, satisfying Koch’s postulates. Selected isolates were gram-negative, facultative anaerobic, rod-shaped and exhibited a strong pectolytic activity in potato and carrot disks, and showed similar biochemical profile using a BIOLOG GEN III MicroPlate. The pathogen of the symptoms observed on pear trees in Brazil show highest genome (87.1%; DDH analysis) and proteome identity (99.8%; Patric analysis) with P. carotovorum subsp. actinidiae. A product of the expected size was obtained in both specific PCR (Y1/Y2 (434 bp) and PcaF/PcaR (343 bp) primer pairs). Results from the present study clearly show that P. carotovorum subsp. actinidiae was associated with canker on pear trees in Santa Catarina, Brazil.

Effect of hypobaric treatment on off-flavour development and energy metabolism in ‘Bruno’ kiwifruit

Kiwifruit (Actinidia deliciosa cv. Bruno) can more easily acquire ‘alcoholic flavour’ due to the accumulation of ethanol under normal ripening conditions compared to the other cultivars of kiwifruit. In this study, the effects of hypobaric treatment (25 ± 5 kPa for 30 min) one time (T1) and two times (T2) on fruit quality, ethanol metabolism and energy metabolism in ‘Bruno’ kiwifruit were investigated during room temperature storage. The results showed that T2 treatment effectively reduced fruit decay and weight loss during the whole storage period, and both T1 and T2 treatments maintained higher values of total phenolic, quinic acid and citric acid than CK during the late stage of storage. Moreover, the hypobaric treatments reduced alcoholic flavour development, while T2 treatment was more effective than T1 treatment. The mechanism for this effect might involve two aspects. On the one hand, T2 treatment enhanced aerobic metabolism by increasing the energy level and the activities of succinic dehydrogenase (SDH), cytochrome c oxidase (CCO) and H+-adenosine triphosphatase (H+-ATPase) during the late stage of storage. On the other hand, T2 treatment inhibited anaerobic metabolism by decreasing the concentrations of acetaldehyde and ethanol and the activities of pyruvate decarboxylase (PDC) and alcohol dehydrogenase (ADH). In conclusion, we speculated that the effect of hypobaric treatment on ‘Bruno’ kiwifruit might be involved in the regulation of aerobic and anaerobic metabolisms during storage at room temperature.

Effect of different packaging film thicknesses on chilling injury in postharvest ‘Cuixiang' Kiwifruit

ABSTRACT Chilling injury (CI) of kiwifruit is a major issue that severely affects its quality and commodity value. To investigate the effect of modified atmosphere packaging (MAP) film thickness on the alleviation of CI and identify an appropriate thickness, kiwifruit (Actinidia deliciosa cv. Cuixiang) was packaged with low-density polyethylene (LDPE) films of three different thicknesses and stored at 0 ± 0.5°C. Fruit packaging with 30 and 50 μm LDPE (MAP30 and MAP50, respectively) effectively alleviated CI and browning as well as delayed the decrease in total phenolic content and inhibited the increase in malondialdehyde. The decreased CI and browning may attribute to enhance the activity of antioxidant enzymes while suppressing lipoxygenase activity and ethylene production under the optimal atmosphere within the package. Moreover, MAP treatment restrained polyphenol oxidase (PPO) activity, which may lead to the alleviation of browning. According to the sensory evaluation results, MAP30 with 4.2%–4.8% CO2 and 14.0%–14.8% O2 was appropriate for Cuixiang storage at 0°C.

Effect of ethephon on post-harvest characteristics of kiwi (Actinidia deliciosa cv. Monty) in Dolakha, Nepal

Effect of ethephon on post-harvest characteristics of kiwi (Actinidia deliciosa cv. Monty) in Dolakha, Nepal

The effect of preharvest 28.6% chitosan composite film sprays for controlling the soft rot on kiwifruit

This study evaluated the effects of preharvest plant 28.6% chitosan composite film (CTS-Fh) sprays on the postharvest quality and diseases in kiwifruit (Actinidia deliciosa cv. ‘Guichang’), it was screened and prepared by mixing chitosan, calcium, dextrin, ferulic acid and auxiliaries. 28.6% CTS-Fh solutions at different concentrations were sprayed three times during the fruit growing season. The obtained results show that 28.6% CTS-Fh sprays remarkably promoted the improvement of the yield and quality of the kiwifruit, significantly (P &amp;lt; 0.05) increased the Ca content and firmness, delayed the fruit ripening and softening, and enhanced the storability. Moreover, the kiwifruit soft rot was effectively controlled; the control efficiency was 61.68–88.79%. Additionally, the 28.6% CTS-Fh sprays significantly (P &amp;lt; 0.05) increased the content and activity of some defence-related secondary metabolites and enzymes, and could also increase the cell wall compactness in the kiwifruit. These results suggest that 28.6% CTS-Fh might trigger several defence responses in the kiwifruit against pathogenic infections. The doses of 28.6% CTS-Fh 200–400 dilution times were recommended for the practical application with regards to the production of kiwifruit.

Pre-harvest spraying of oxalic acid improves postharvest quality associated with increase in ascorbic acid and regulation of ethanol fermentation in kiwifruit cv. Bruno during storage

The kiwifruit trees (Actinidia deliciosa cv. Bruno) were sprayed with 5 mmol L–1 oxalic acid (OA) or water (as control) at 130, 137 or 144 d after full-blossom, and then the fruit were harvested at commercial maturity and stored at room temperature (20±1)°C for 13 d. The effect of pre-harvest spraying of OA on postharvest quality of kiwifruit was evaluated during storage. The OA spraying slowed the increase in soluble solids content (SSC) and decrease in titratable acid (TA), as well as increased contents of ascorbic acid (AsA) and total-AsA accompanied with higher AsA/DHA ratio in kiwifruit during storage. Moreover, the OA spraying significantly reduced the contents of acetaldehyde and ethanol in kiwifruit, along with significant decrease in activities of enzymes involved in ethanol fermentation metabolism during the later period of storage, which was beneficial to control off-flavor associated with over accumulation of ethanol during postharvest. It was suggested that pre-harvest spraying of OA might maintain the postharvest quality of kiwifruit in relation to delay in fruit ripening, AsA maintenance and regulation of ethanol fermentation.

Chemical composition and bioactive properties of byproducts from two different kiwi varieties.

Kiwis are an example of fruits with excellent bioactive properties worldwide appreciated and consumed generating tons of waste. Thus, the objective of this work was to compare two varieties of kiwi: Actinidia deliciosa cv. "Hayward" (green) and Actinidia spp. (red) regarding the nutritional value of their pulps, chemical composition and bioactivities of each pulp and peel. The results revealed that pulps have a high water content and low amount of other macronutrients. Both parts of red kiwi presented the highest tocopherols content and red kiwi pulp presented the highest content in ascorbic acid. In general, the peels exhibited the highest antioxidant activity and green kiwi peels showed cytotoxicity and anti-inflammatory activity, which could be related to its higher content in phenolic compounds, especially B-type (epi)catechin dimer. Therefore, kiwi components currently underutilized may be indicated as a source of natural functionalizing ingredients with several benefits for human health.

Effect of exogenous methyl jasmonate treatment on disease resistance of postharvest kiwifruit

Kiwifruit (Actinidia deliciosa cv. Jinkui) were treated with 0.1 mmol/L methyl jasmonate (MeJA) to investigate the effects on disease resistance to soft rot caused by Botryosphaeria dothidea. The results showed that MeJA treatment significantly reduced the diameter of lesions after inoculation with B. dothidea. This treatment significantly enhanced the activities of related antioxidant protective enzymes, defence-related enzymes including catalase (CAT), peroxidase (POD), superoxide dismutase (SOD), polyphenol oxidase (PPO), chitinase (CHI), β-1,3 glucanase (GLU) and increased the accumulation of total phenolic content, while the degree of membrane lipid peroxidation was reduced. MeJA treatment effectively enhanced gene expression of AcPOD, AcSOD, AcCHI and AcGLU. The results from this research suggest that MeJA treatment is a promising and safe strategy for controlling postharvest rot soft of kiwifruit.

Effect of packaging materials on the quality of kiwifruits (Actinidia deliciosa cv. Hayward)

Effect of two different packaging materials on the shelf-life of Actinidia fruits cv. Hayward (kiwifruits), was investigated during 5 months (140 days) of storage at 0.5 °C. Kiwifruits were packaged in a Biaxially Oriented Polypropylene Films (BOPP) and Polypropylen/Polyethylene Films (PP). Physico-chemical fruit characteristics (headspace gas composition, firmness, pH, Brix) were monitored every 14 days during storage. Ascorbic acid and total phenolic content of kiwifruits were also evaluated as well as the radical scavenging potential by using 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) tests. Changes of the kiwifruit firmness, soluble solid content and titratable acidity were less evident by using BOPP film compared with PP film and control samples. At the end of experimentation, kiwifruits packaged with BOPP were found to maintain a promising content of bioactive compounds and a high consistency of the flesh. Results suggested that BOPP film packaging can be used to prevent fruit decay and may be a useful technique to maintain the quality of kiwifruits.

Effect of Different Modified Atmosphere Packagings (MAP) on Bioactive Compounds of Kiwifruit (Actinidia deliciosa cv. Hayward)

Bu çalışma soğukta muhafaza ve raf ömrü süresince ‘Hayward’ kivi çeşidinin toplam fenolik bileşikler, toplam flavonoid ve antioksidan aktivitesi (DPPH ve FRAP testine göre) üzerine farklı MAP (Xtend, Aypek, Fresh ve Fresh Plus) uygulamalarının etkisini belirlemek amacı ile yürütülmüştür. Kontrol meyvelerine MAP uygulanmamıştır. Meyveler, 0±0.5 °C ve % 90±5 nemde koşullarda 180 gün süre ile muhafaza edilmiştir. Raf ömrü ölçümleri, 5 gün boyunca 21±1.0 °C ve %70±5 nemde muhafaza edilen meyvelerde yürütülmüştür. Soğukta muhafaza ve raf ömrü süresince tüm uygulamalarda toplam fenolik, toplam antioksidan aktivitesi ve toplam flavonoid içeriği azalmıştır. Soğukta muhafaza ve raf ömrü süresince biyoaktif bileşikler tüm MAP uygulamalarında kontrole göre daha yüksek bulunmuştur. Sonuç olarak, soğukta muhafaza ve raf ömrü süresince biyoaktif bileşikler üzerine genel olarak Fresh ve Xtend uygulamalarının diğer MAP uygulamalarına kıyasla daha etkili olduğu tespit edilmiştir.