CHICAGO, IL - Hazel Technologies has some mega news to share, and it is not alone in celebrating. The solutions provider’s partnership with Kliewer Farms was strengthened by a successful post-harvest trial using the Hazel 100 sachet on the exclusive kiwifruit variety Mega Kiwi.

“It’s really exciting to see positive results with both Hayward and Mega kiwifruit,” commented Mike Rubidoux, Director of Sales Strategy at Hazel Technologies. “For a very long time, the kiwifruit industry has been hesitant to use 1-MCP on their fruit due to kiwifruit’s sensitivity to ethylene. With these trial results, we know that Hazel 100’s slow-release feature is tailored enough to slow the fruit’s aging process without completely slowing the natural ripening process. We look forward to continue trialing other Hazel solutions with Kliewer during the upcoming season.”

Kliewer has been one of Central California’s leaders in the kiwifruit category for almost 40 years. Two generations of the Kliewer family currently run the operation and started marketing the Mega Kiwi variety in 2017. The variety is reportedly 70 percent more self-pollinating and more productive per acre than other varieties, making it a more sustainable fruit. Having had previous success with Hazel 100 on the Hayward variety, Kliewer wanted to see how the post-harvest solution would pair with its new crop.

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During the trial, researchers found that Mega Kiwi treated with Hazel 100 saw an approximate 35 percent increase in average flesh firmness versus the control after one month in cold storage and four days in ambient temperature, according to a press release.

“We want our dry weight matter to be as high as possible for our kiwifruit to taste sweet and appeal to consumers. Hazel 100 helps us accomplish this,” Kliewer Farms Chief Operating Officer and a current member of the Kiwifruit Administrative Committee, Jerin Kliewer, said. “During our recent trial with Hazel, we measured the core and shoulder pressures throughout the trial, and it proved Hazel 100 does well for both Mega and Hayward varieties in the ripening process.”

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