Advances in harvesting standard and postharvest handling of kiwifruit

Kiwifruit (Actinidia Lindl.) acclaimed as the“king of fruits”due to its rich nutritional composition, is an important horticultural crop with high economical and nutritional value. It is rich in sugar, vitamin C, dietary fiber, polyphenols, and various bioactive compounds, which contributes to its strong antioxidant capacity and numerous health benefits. In response to the growing market demand for high-quality, safe, and convenient fruit products, the modernization of kiwifruit harvesting and postharvest handling has become essential for industrial advancement and sustainable development. This review summarizes recent progress in harvest maturity evaluation, storage and preservation techniques, ripening control, and quality regulation of kiwifruit. Studies have indicated that determining harvest maturity based on soluble solids content (SSC), fruit firmness, and dry matter content is critical for maintaining postharvest quality and ensuring optimal flavor potential. SSC is closely related to sugar accumulation and sweetness, firmness determines texture and damage resistance during transport, and dry matter serves as an effective predictor of flavor development. Scientific evaluation of these parameters provides a foundation for defining the optimal harvest period and achieving a balance between storability and eating quality. Postharvest handling has attracted considerable research attention in recent years. Low-temperature storage remains the most fundamental and effective method for slowing fruit respiration, suppressing ethylene biosynthesis, and extending shelf life. Variable-temperature storage simulates natural temperature fluctuations to reduce chilling injury, maintain cell membrane integrity, and preserve flavor compounds. Controlled-atmosphere storage further enhances postharvest stability by adjusting gas composition to delay senescence. The application of 1-methylcyclopropene (1-MCP), an ethylene receptor inhibitor, has also been shown to effectively delay softening and maintain firmness, and nutritional integrity during long-term storage and transport. Ripening regulation technologies are equally important for achieving the desired eating quality of kiwifruit. Ethylene treatment promotes uniform softening and aroma development, while temperature- controlled ripening enables coordinated regulation of ripening and flavor formation. The integration of ethylene management with temperature control allows a more precise and controllable ripening process, thereby improving consumer satisfaction and commercial value. In addition, emerging quality regulation techniques, such as antioxidant application, calcium-based firmness regulation, and natural or edible coating treatments, have shown promising results in delaying senescence and maintaining the visual and textural quality of fruit during storage. The integration of diverse preservation and ripening technologies establishes a comprehensive postharvest handling system that supports large-scale, standardized, and high-value production of kiwifruit. Furthermore, the development of digital traceability, intelligent monitoring, and predictive modeling technologies offers new opportunities to improve supply chain transparency and optimize storage and distribution management. By combining traditional postharvest physiology with modern intelligent management tools, the kiwifruit industry can enhance product quality while promoting sustainability. In summary, this review emphasizes the current progress and future perspectives of kiwifruit harvesting standard and postharvest handling technologies. It emphasizes the importance of integrating scientific harvest standards with advanced storage, preservation, and ripening strategies to maintain fruit quality and economic value. Continued research on the molecular mechanisms of ripening, digital management systems, and environmentally friendly preservation technologies will further promote the sustainable and high-quality development of the kiwifruit industry.