Ankita Nepal , Sushil Rai and Rameshwar Rai*
Institute of Applied Science, Organic Agriculture Program, Madan Bhandari University of Science and Technology, Chitlang 441110, Thaha Municipality-9, Nepal
*Corresponding author: rameshwar.rai@mbust.edu.np; rairsansk@gmail.com
Kiwifruit (Actinidia deliciosa) is a highly nutritious fruit with high vitamin C content. Postharvest quality of kiwifruit is affected by its rapid softening, sugar-acid imbalances, and decay. Fruit ripening is regulated and guided by ethylene and temperature pathways. Similarly, various pre-harvest factors determine and control the stages of shelf life. Therefore, it is necessary to carefully harvest and handle it to minimize damage and early ethylene exposure. The storage technologies, such as cold storage, which slows down the ripening process, controlled atmospheres, which regulate oxygen and carbon dioxide levels, ethylene inhibitors, which block the ripening hormone, and edible coatings, which create a protective layer, will also extend the shelf life; microbial spoilage is a major cause of decay in the storage of the kiwifruit. Furthermore, packing techniques, including ethylene scrubbing sachets and natural film coating, are now famous for preserving firmness and delaying ripening. This systematic review used databases, including PubMed and Google Scholar, and articles published in English from 2015 to 2024. PRISMA guidelines were used to remove duplication and exclude irrelevant studies based on preference. The treatment of 1-MCP, edible coatings, and calcium-based solutions is discussed in terms of its impact on different cultivars. The treatment of 1-MCP is effective in preserving the firmness of the 'Hayward', while edible coatings have demonstrated effective results in maintaining the texture of the 'Zespri Gold'. This study provides an understanding of the physiological and environmental aspects affected by postharvest, which helps extend shelf life and preserve quality.