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Modified atmosphere packaging (MAP) is a promising approach to extend the storage life of kiwifruit ( Actinidia deliciosa ) and reduce food waste at retail. To investigate the effect of MAP on maintaining fruit quality during post-storage shelf life, ‘Hayward’ kiwifruit were stored in MAP or air (perforated polyethylene film) at 1°C 60%–70% RH for 35 days before being repacked in either perforated film (air), a non-perforated (MAP) retail bag or in MAP with an ethylene scrubber (ES) and stored at 20°C 67%–70% RH for 10 days (simulating retail conditions). The atmospheres created by MAP were 12%–15% O 2  + 3%–4% CO 2  at 1°C and 12%–16% O 2  + 7%–10% CO 2  at 20°C. MAP reduced kiwifruit softening during coolstorage, and this benefit was maintained during subsequent shelf life. However, MAP in simulated retail conditions benefited only weight loss and SSC. Ethylene was detected only in retail bags with rotten fruit, including one with an ES, suggesting that an ES may not be sufficient to manage ethylene in retail conditions. The application of MAP in retail as a means of reducing fruit losses at the end of the supply chain requires further research attention.

Benefits of modified atmosphere packaging in maintaining ‘Hayward’ kiwifruit quality at room temperature retail conditions