Kiwifruit
"Classic Kiwifruit"
Kiwifruit is a fruit in the Actinidia group, presented here as the regular market type.
Also known as
(No data)
Botanical name
Actinidia chinensis deliciosa
Product Details
PLU Code
3280
4-digit conventional code
Category
Fruits
Kiwifruit › Jumbo
Origin
Central and southern China
Temperature
0°C (32°F)
Shelf Life
4-5 months
Status
Approved
About Kiwifruit
PLU information is not available
Nutrition Information
Kiwifruit, green, raw; USDA SR Legacy, FDC 168153, published 4/1/2019. Per 100 g edible portion, approximately: Energy: 61 kcal; Protein: 1.14 g; Fat: 0.52 g; Total carbohydrate (by difference): 14.66 g; Dietary fiber: 3 g; Vitamin C: 92.7 mg; Folate: 25 µg; Total sugars: 8.99 g. Generic reference for the stated edible food and processing form, not a cultivar-specific or item-specific measurement. Composition of an individual shipment has not been measured.
Storage & Handling
Commercial storage guidance for kiwifruit ('Hayward' and similar Actinidia deliciosa). Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.
Temperature
0°C (32°F)
Humidity
90-95%
Packaging
Breathable containers or bags to maintain high humidity and prevent moisture loss
Shelf Life
4-5 months
Storage Notes: Kiwifruit in storage are extremely sensitive to ethylene, which causes premature softening, so keep them away from ethylene-producing products and remove ethylene from storerooms. Sensitive to ethylene: keep away from ethylene-producing fruit. Source: USDA Agriculture Handbook 66 (rev. 2016).
Source: USDA Agriculture Handbook 66 (rev. 2016), pp. 372-376.
Applies to: kiwifruit ('Hayward' and similar Actinidia deliciosa).
Not verified by this source: packaging (retained from earlier enrichment).
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PLU Reference
4-digit codes: Conventional produce
93000-94999: Organic form of an assigned 3000-4999 code
83000 series: Future conventional assignments
84000 series: Corresponding future organic assignments
Prefix 8: Has no standalone GMO significance
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