The Importance of Oxidative Stress and Antioxidant Metabolism for the Development of Chilling Injury in Kiwifruit

Fruit losses can occur during the storage of kiwifruit due to disorders such as chilling injury. A major factor influencing storage life is antioxidant metabolism. Antioxidants detoxify reactive oxygen species (ROS) and limit oxidative stress, which otherwise damages proteins, lipids, and DNA. Oxidative stress accelerates degradation and contributes to physiological disorders such as chilling injury during storage of kiwifruit. Regulation of antioxidant metabolism is complex, involving several biochemical pathways critical for maintaining kiwifruit integrity postharvest. The objective of this review is to critically evaluate current knowledge regarding oxidative stress and antioxidant metabolism and the development of postharvest disorders of kiwifruit during cold storage, with an emphasis on chilling injury. The review will provide an overview of current knowledge regarding oxidative stress and antioxidant metabolism in kiwifruit during cold storage, identifying gaps in our knowledge. The review will also discuss how an understanding of antioxidant metabolism can be used to design treatments that have the potential to increase the storability of kiwifruit and reduce chilling injury.