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TIME OF HARVEST AND SALE OF ITALIAN FRUIT
KIWI or ACTINIDIA
The kiwi or actinidia, originally from China, despite having been introduced in Italy quite recently, Italy has become the first producer country in the world of this delicious fruit.
The kiwi is native to the Middle Eastern countries and its ideal habitat is very fertile, soft, deep and well-drained soils.
Botanical classification
Family: Actinidiaceae
Kind: Actinidia
Species: Actinidia chinensis
Main varieties
The main kiwi varieties are: Hayward, Bruno, Koryoku, Top Star, Wilkins, Kramer, Gracie, Maeba.
Main production regions
The main cherry production regions are: Piedmont, Veneto, Emilia Romagna, Lazio, Campania, Puglia and Basilicata.
Average yields per hectare
The average yields per hectare (10,000 m2) of kiwifruit are: 60-70 quintals / ha.
Preservation after collection pending sale
Storage after harvesting of the kiwi pending sale is in the refrigerator with temperatures between -0.5 to 0.8 ° C and with relative humidity of 96% for 4-5 months in environments with an ethylene content lower than 0.02. ppm, on the other hand, they last 5-6 months in environments with a controlled atmosphere (2% oxygen and 5% carbon dioxide).
