Storage Quality Characteristic of Two Minikiwi Fruit (Actinidia arguta (Siebold & Zucc.) Planch. ex Miq.) Cultivars: ‘Ananasnaya’ and ‘Bingo’—A New One Selected in Poland

The consumer acceptability of the fruit is very important aspect distribution. Consumers expect high-quality with high pro-health values. intention research was to assess quality hardy kiwi changes during storage in order provide consumers and nutraceutical content. A particular challenge capacity new Polish variety ‘Bingo’PBR. This a protected Plant Breeder’s Right (PBR) cultivar accordance Union Internationale pour la Protection des Obtentions Vegetates (UPOV). ‘Bingo’ assessed contrast ‘Ananasnaya’ cultivar, basic minikiwi cultivar. experiment effect ripeness phase harvest (°Brix −7.7 9.0) conditions, i.e., normal atmosphere cold store (0.1% CO2: 21% O2) versus controlled (1.5% 1.5% O2). In evaluation, focus concentrated on color peel, firmness, soluble solids content, acidity, as well main health-promoting attributes, antioxidant activity, vitamin C content total polyphenols. experiment, it found fruits were almost 40% harder than ‘Bingo’PBR variety. CA technology allows for acceptable firmness up 56 days storage. earlier an extract 7.0–7.5°Brix also promotes higher firmness. Fruits stored ripen faster are fully ripe after 28 days. characterized by ascorbic acid increases days, regardless conditions which they stored. polyphenols does not change significantly storage, reflects stability these compounds fruits.