(CA) storage of kiwis is characterized by the concern to keep the ethylene content as low as possible. Preferably 0 PPB and not more than 20 PPB ethylene. Kiwis produce very little ethylene but are very sensitive to it. Harvesting must be done carefully because damaged fruits increase ethylene production. After harvesting, curing is often applied, whereby the fruits are stored for 2 days at ambient temperature to allow existing fruit damage to the skin to heal and to prevent the risk of botrytis and 'stem end rot'.

Kiwis are stored under atmospheric conditions (RA) but can also be stored well with CA. Storex supplies Ethylene converters for both systems that convert ethylene into CO2 and water. The kiwis can be stored for 3-5 months under RA conditions at a temperature of -0.5 °C to 0 °C and a relative humidity of 90 to 95%. CA retention extends this period to 6 months. An increased content of 3-4% CO2 ensures better retention of firmness. A high CO2 content >7% can lead to internal break down. The oxygen reduction to e.g. 2% delays maturation. Taste decay can occur at an O2 concentration of less than 1%.

Good results are achieved with CA storage for kiwis.