Brix (symbol: °Bx) is a measure of the dissolved solids in fruit juice — primarily sugars, but also acids, minerals and other compounds. In kiwifruit, Brix is the single most reliable indicator of eating quality and shelf life.
The commercial threshold for Hayward kiwi is typically 6.2 °Bx at harvest, with fruit continuing to sweeten during storage. Premium export-grade fruit, however, is harvested at 8–10 °Bx or higher, developing to 13–15 °Bx when ripe. The higher the Brix at harvest, the better the flavour once ripened and the longer the fruit maintains quality.
At Ahura Kiwi, every batch is tested with a calibrated refractometer before harvest begins. Only orchards that meet our minimum Brix standards are picked for export. This is one of many reasons why our kiwifruit consistently wins repeat orders from importers around the world.
