Educating consumers on when a kiwifruit is ready to eat also is an important part of the ripening program, Phillips said.
“When it yields to pressure, it’s ripe, like an avocado,” he said.
Some prefer, overall, to let nature take its course.
“I like to wait for the late harvest so we get the high dry matter,” said David Posner, president and chief executive officer of Capitola, Calif.-based marketer Awe Sum Organics.
Posner said a later harvest can bring sweeter fruit, without necessarily sending it through a conditioning process.
“Leave it on the right amount of time until you get the proper amount of dry matter and then you know it’s time to harvest,” he said.
What results is a sweeter piece of fruit that leads to repeat sales, Posner said.
“That fruit stores better and longer,” he said.