IntroductionKiwifruit with a unique taste, flavor, and aroma is quite rich in dietary fiber, antioxidants, minerals, vitamin C, and phenolic compounds. It is mostly used in treatment of gastrointestinal disorders. Parallel to increasing consumptions, world kiwifruit production has also been continuously increasing every day (Huang, 2016;Ozturk et al., 2019a). Since the kiwifruits are not at sufficient ripeness for consumption at harvest time and are easily perishable, cold storage is an essential process in kiwifruit trade in order to prevent product buildup in markets and to regulate the supply chain. However, quality losses throughout cold storage and shelf life, especially flesh softening, cause significant economic losses for both the producers and traders. Therefore, recent researches mostly focused on ethyleneinhibiting practices, including aminoethoxyvinylglycine and 1-methylcyclopropene, salicylic acid, putrescine treatments, and modified atmosphere packaging (