Hayward
A green kiwifruit central to New Zealand's kiwifruit industry.
No photo of Hayward yet
No Hayward photo yet
Taste & texture
A kiwi that softens later still carries the effects of when it was picked — firmness alone doesn't tell you how sweet it will eventually be.
industry guidance · New Zealand kiwifruit industry
Read the evidence
NZKGI’s 2024 handbook describes cultivar-dependent maturity clearance using dry matter and soluble solids, plus flesh color for Gold3 and seed development for Hayward. Stored starch contributes to sugars as fruit ripens after harvest.
- Fruit tested
- Commercial fruit tested for harvest maturity
- Varieties compared
- Gold3, Hayward
- Use studied
- Fresh eating unless otherwise specified
- Published
- 2024
A high dry-matter reading is useful context for a kiwi, but its acid balance still decides whether the ripe flavor appeals to you.
sensory study · California fruit; consumer tests in a Fresno County supermarket · 1999, 2008
Read the evidence
In the 2008 Hayward trial, acidity modified the relationship between dry matter and liking: the lower-acid group reached a favorable acceptance level at a lower dry-matter band than the higher-acid group. A proposed quality index therefore used dry matter together with ripe acidity, rather than one dry-matter threshold for every fruit.
- Fruit tested
- Previously cold-stored fruit, 1–5 weeks at 0°C; treated with 100 ppm ethylene for 12 hours and ripened at 20°C to 2–3 pounds-force flesh firmness
- Growing conditions
- Commercial California vineyards
- Varieties compared
- Hayward
- Use studied
- Fresh ripe eating
- Published
- 2012
A kiwi's dry matter predicts flavor potential, not harvest maturity, shelf life or internal breakdown.
instrumental study · California fruit; consumer tests in a Fresno County supermarket · 1998, 1999, 2006, 2007, 2008, 2009
Read the evidence
The California survey found dry matter relatively stable through postharvest handling while soluble solids changed as fruit ripened. The authors nevertheless explicitly rejected dry matter alone as a harvest-maturity index: acceptable flavor potential and resistance to long-storage breakdown require different information.
- Fruit tested
- Previously cold-stored fruit, 1–5 weeks at 0°C; treated with 100 ppm ethylene for 12 hours and ripened at 20°C to 2–3 pounds-force flesh firmness
- Growing conditions
- Commercial California vineyards
- Varieties compared
- Hayward
- Use studied
- Fresh ripe eating
- Published
- 2012
Origin & family
Hayward’s family
2 varieties · 1 recorded linkArrows follow parents → children
Hayward
Hayward → TomuaParent · Recorded
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