Bioscience Methods 2025, Vol.16, No.4, 193-203 http://bioscipublisher.com/index.php/bm 196 organic and inorganic fertilizers also contributes to increased fruit yield and size, although the addition of organic matter alone can significantly enhance fruit quality. 4.2 Nutritional content and taste improvement Organic fertilization positively influences the nutritional content and taste of kiwifruit. The use of mixed culture fermentation broth (MCF) of Trichoderma pseudokoningii and Rhizopus nigricans has been shown to increase the total phenol and flavonoid content, as well as the activities of superoxide dismutase (SOD) and peroxidase (POD), which are crucial for improving the nutritional quality of the fruit (Ma et al., 2020). Furthermore, organic fertilizers have been found to enhance the soluble solids content and reduce sugar levels in kiwifruit, contributing to better taste and nutritional value (Zhang et al., 2020). The application of organic manures also improves the chemical composition of the fruit, making it more appealing to consumers (Wang et al., 2021). Figure 2 Kiwi fruit after applying organic fertilizer 4.3 Shelf life and post-harvest quality The shelf life and post-harvest quality of kiwifruit are significantly improved through organic fertilization. Pre-harvest treatments with MCF have been shown to prolong the shelf life of kiwifruit by maintaining higher levels of bioactive compounds and antioxidant activities during storage (Wang et al., 2021). Enhanced freshness formulations (EFF) containing antioxidants like geraniol, α-tocopherol, and ascorbic acid have also been effective in preserving the bioactive compounds and storability of kiwifruit during post-harvest storage (Ceglie et al., 2016;
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