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To investigate the post-storage softening and physiological changes of kiwifruit, air storage or controlled atmosphere (CA) storage at 0℃ was applied to ´Hayward´ kiwifruit (Actinidio chinensis) for 16 weeks, and then fruits were put on the shelf at ambient temperature for 7 days. Flesh firmness decreased gradually during storage, which was higher in CA storage. The decreasing rate of flesh firmness on the shelf at ambient temperature, however, was higher in the CA-stored fruits than in the air-stored fruits, resulting in no difference in flesh firmness at the 7th day. Titratable acidity of flesh was retained higher in the air-stored fruits throughout the storage and on the shelf at ambient temperature, but the soluble solid of air-stored fruits showed a high level only after 8 week storage. Moreover, the soluble solid contents increased on the shelf at ambient temperature, irrespective of the previous storage condition, while the titratable acidity showed a dramatic decrease during the first few days, followed by a gradual increase. The stored fruits being placed at ambient temperature, their respiration drastically increased during the first few days, and subsequently decreased with a high level in the air-stored fruits. The ethylene production and ACC oxidase activity of CA-stored fruits remarkably increased on the shelf at ambient temperature, while changed little in air-stored fruits.
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