Front. Sustain. Food Syst. Frontiers in Sustainable Food Systems Front. Sustain. Food Syst. 2571-581X Frontiers Media S.A. 10.3389/fsufs.2024.1371078 Sustainable Food Systems Correction Corrigendum: Mechanism of enhanced freshness formulation in optimizing antioxidant retention of gold kiwifruit (Actinidia chinensis) harvested at two maturity stages Mthembu Sisanda S. L. 1 Magwaza Lembe S. 2 3 Tesfay Samson Z. 1 Mditshwa Asanda 1 * 1Discipline of Horticultural Science, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Scottsville, South Africa 2Plant Science Laboratory, Cranfield University, Bedfordshire, United Kingdom 3Department of Food Systems and Development, Faculty of Natural and Agricultural Sciences, University of Free State, Bloemfontein, South Africa

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 *Correspondence: Asanda Mditshwa mditshwaa@ukzn.ac.za 30 01 2024 2024 8 1371078 15 01 2024 19 01 2024 Copyright © 2024 Mthembu, Magwaza, Tesfay and Mditshwa. 2024 Mthembu, Magwaza, Tesfay and Mditshwa

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 A corrigendum on Mechanism of enhanced freshness formulation in optimizing antioxidant retention of gold kiwifruit (Actinidia chinensis) harvested at two maturity stages by Mthembu, S. S. L., Magwaza, L. S., Tesfay, S. Z., and Mditshwa, A. (2023). Front. Sustain. Food Syst. 7:1286677. doi: 10.3389/fsufs.2023.1286677 hexanal postharvest quality maturation antioxidant capacity gold kiwifruit section-at-acceptance Sustainable Food Processing

In the published article, there was an error in affiliation 3. Instead of “Department of Food Systems and Development, Faculty of Natural and Agricultural Sciences, Bloemfontein, South Africa”, it should be “Department of Food Systems and Development, Faculty of Natural and Agricultural Sciences, University of Free State, Bloemfontein, South Africa”.

The authors apologize for this error and state that this does not change the scientific conclusions of the article in any way. The original article has been updated.

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