HAYWARD
Hayward kiwis produced in Italy are available on market stalls from November to June; during other months, fruit produced in the Southern Hemisphere are found.
Selected in 1920 in Auckland, New Zealand, this is by far the most widely grown in Italy, because of its good texture and excellent flavour. The only lmiting factors, at least as far as our latitudes are concerned, are its sensitivity to low temperatures and the medium-late harvest period.

CALENDAR OF THE HAYWARD VARIETY

JAN

FEB

MAR

APR

MAY

JUN

JUL

AUG

SEP

OCT

NOV

DEC

Harvest period

Market presence

MINIMUM QUALITY CHARACTERISTICS
Appearance
Sound, clean, residue-free, firm and not wrinkled.
Fully but not excessively ripe.

Colour
Skin: light brown and furry.
Pulp: green with lighter streaks and numerous small black seeds.

Shape
Ellypsoidal, cylindrical

Flavor and texture
Tender, juicy, slightly acidic pulp,
with sweet/sour contrast.

Refraction index
Harvest: 7-7.5
Sale: 9.5
Consumption: >12

Period of sale (Italian produce)
From 10 November tol 15 June

Storage
At a temperature of -1 to 0 C° with 98% relative humidity, the kiwi can be stored for 4-6 months, although all ethylene must be removed so as to avoid acceleration of the ripening process.

Handling
The fruit is quite resistent to handling.
Kiwis can be displayed in piles, although a certain care is required in arranging them.

Things to avoid
Do not store the product in areas that are too hot or under-ventilated,as the ethylene build-up in multi-purpose storage areas may cause an acceleration of the ripening process.
Avoid over-handling by customers.

Note
Smooth-skinned varieties also exist.

Market || Calendar || Monographic Sheets || Varieties || Cultivation Areas || Links