Textural changes in ‘Hayward’ kiwifruit during and after storage in controlled atmospheres

•CA with 5% CO2 maintained ‘Hayward’ firmness better than CA with 2% CO2.•Softening in air after CA was similar to fruit of equivalent firmness stored in air.•Outer pericarp (OP), inner pericarp (IP) and core softening were all slowed by CA.•CA had a larger effect slowing OP softening than IP softening.•The OP:core firmness ratio was similar in air and CA stored fruit.