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Artículos de revistas sobre el tema "Kiwifruit"

Autor: Grafiati

Publicado: 4 de junio de 2021

Última modificación: 25 de julio de 2025

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1

Qu, Dong, Fei Yan, Yu Zhang, and Lili Huang. "A 4D Proteome Investigation of the Potential Mechanisms of SA in Triggering Resistance in Kiwifruit to Pseudomonas syringae pv. actinidiae." International Journal of Molecular Sciences 24, no. 24 (2023): 17448. http://dx.doi.org/10.3390/ijms242417448.

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Kiwifruit bacterial cankers caused by Pseudomonas syringae pv. actinidiae (Psa) are a serious threat to the kiwifruit industry. Salicylic acid (SA) regulates plant defense responses and was previously found to enhance kiwifruit’s resistance to Psa. However, the underlying mechanisms of this process remain unclear. In this study, we used 4D proteomics to investigate how SA enhances kiwifruit’s resistance to Psa and found that both SA treatment and Psa infection induced dramatic changes in the proteomic pattern of kiwifruit. Psa infection triggered the activation of numerous resistance events, i

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2

Titeli, Vaia Styliani, Michail Michailidis, Georgia Tanou, and Athanassios Molassiotis. "Physiological and Metabolic Traits Linked to Kiwifruit Quality." Horticulturae 9, no. 8 (2023): 915. http://dx.doi.org/10.3390/horticulturae9080915.

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The assessment of fruit quality traits is a key factor in increasing consumer acceptance of kiwifruit. Here, an experiment was performed to evaluate the relationship between dry matter (DM) and soluble solids concentration (SSC), evaluated by both destructive (D) and non-destructive (ND) approaches, with acidity content and sensory evaluation, particularly taste, in fully ripened ‘Hayward’ kiwifruits from 20 orchards. Nutrient content and metabolomic analysis were also performed in ripened kiwifruit tissues (pericarp, placenta, and seeds) from four selected orchards of kiwifruits of high taste

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3

Nicosia, Fabrizio Domenico, Ivana Puglisi, Alessandra Pino, et al. "An Easy and Cheap Kiwi-Based Preparation as Vegetable Milk Coagulant: Preliminary Study at the Laboratory Scale." Foods 11, no. 15 (2022): 2255. http://dx.doi.org/10.3390/foods11152255.

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In the present study, a kiwifruit aqueous extract was developed and used as a coagulant enzyme in cheesemaking. In detail, polyacrylamide gel electrophoresis (SDS-PAGE) was used to investigate the presence of actinidin, the kiwifruit enzyme involved in κ-casein hydrolysis, in different tissues (pulp, peel, and whole fruit) of ripe and unripe kiwifruits. Data revealed the presence of the enzyme both in the peel and in the pulp of the fruit. Although the aqueous extract obtained from the kiwifruit peel was able to hydrolyze semi-skimmed milk, it did not break down κ-casein. The aqueous extract o

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4

Monya, Duyu, Barun Singh, B. N. Hazarika, et al. "Unravelling the Pharmacological and Nutritional Potential of Kiwifruit for Human Health: A Comprehensive Review." Archives of Current Research International 25, no. 4 (2025): 327–41. https://doi.org/10.9734/acri/2025/v25i41162.

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Kiwifruit (Actinidia deliciosa) belongs to the family Actinidiaceae, and the genus Actinidia is a highly nutritious fruit abundant with essential vitamins, minerals, polyphenols, flavonoids, and the unique enzyme actinidin, which aids digestion. These components contribute to kiwifruit’s role as a functional food with significant therapeutic potential. Kiwifruit supports various physiological functions, including immune enhancement, cardiovascular health, and digestive regulation. Its rich fiber content promotes gut microbiota growth, improving digestion and reducing constipation. The presence

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5

Lan, Tian, Chenxu Gao, Quyu Yuan, et al. "Analysis of the Aroma Chemical Composition of Commonly Planted Kiwifruit Cultivars in China." Foods 10, no. 7 (2021): 1645. http://dx.doi.org/10.3390/foods10071645.

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The aroma chemical composition of commonly planted kiwifruit cultivars in China was analyzed. The combination of 2-octanone with 3-octanone was the most suitable dual internal standard for quantitative analysis in GC-MS. A total of 172 aroma components in 23 kiwifruit cultivars were detected, and ethyl butanoate, (E)-2-hexen-1-ol, and (E)-2-hexenal could be considered the core aroma components in kiwifruit, but still need further confirmation using Sensomics. E-nose could effectively distinguish different cultivars of kiwifruit. Clustering based on GC-MS and E-nose results tends to be consiste

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6

Xiong, Yuhong, Jing Fang, Xiaohan Jiang, et al. "Genome-Wide Analysis of Multiple Organellar RNA Editing Factor (MORF) Family in Kiwifruit (Actinidia chinensis) Reveals Its Roles in Chloroplast RNA Editing and Pathogens Stress." Plants 11, no. 2 (2022): 146. http://dx.doi.org/10.3390/plants11020146.

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Kiwifruit (Actinidia chinensis) is well known for its high vitamin C content and good taste. Various diseases, especially bacterial canker, are a serious threat to the yield of kiwifruit. Multiple organellar RNA editing factor (MORF) genes are pivotal factors in the RNA editosome that mediates Cytosine-to-Uracil RNA editing, and they are also indispensable for the regulation of chloroplast development, plant growth, and response to stresses. Although the kiwifruit genome has been released, little is known about MORF genes in kiwifruit at the genome-wide level, especially those involved in the

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7

Li, Dawei, Xiaodong Xie, Xiaoying Liu, et al. "Effects of Short-Term High Temperature on Gas Exchange in Kiwifruits (Actinidia spp.)." Biology 11, no. 11 (2022): 1686. http://dx.doi.org/10.3390/biology11111686.

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Climate changes occurring today require detailed research of the effects of increasing temperatures on photosynthesis in different species and cultivars. Temperature variability is a crucial determinant of the yield and quality of plants, particularly when high-temperature episodes coincide with their growth and fruit development. The effect of high temperature (HT) on higher plants primarily concerns photosynthetic functions, but the sensitivity of photosynthesis to high temperature is not well-understood in kiwifruits. In this study, we designed a new environmental monitoring system to evalu

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8

Liu, Zifan, Linghong Shi, Yunyang Qi, Colin J. Barrow, Frank R. Dunshea, and Hafiz A. R. Suleria. "Antioxidative Properties and Phenolic Profile of the Core, Pulp and Peel of Commercialized Kiwifruit by LC-ESI-QTOF-MS/MS." Processes 10, no. 9 (2022): 1811. http://dx.doi.org/10.3390/pr10091811.

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The kiwifruit is cultivated globally due to its diversity of phytochemicals, especially phenolic compounds, which have antioxidant, anti-inflammatory and anti-cancer medical effects. However, only the pulp of the kiwifruit is consumed, while the peels and cores—which are also rich in phytochemicals—are usually wasted. Meanwhile, detailed information on the comparison among the three parts is still limited. In this study, the antioxidant potentials in the core, pulp, and peel of the three most commercialized kiwifruit cultivars (Australian-grown Hayward kiwifruit, New Zealand-grown Zesy002 kiwi

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9

Cao, Yingying, Congxiao Zhang, Fang Liu, et al. "Genome-Wide Identification and Expression Analysis of Kiwifruit Leucine-Rich Repeat Receptor-like Proteins Reveal Their Roles in Biotic and Abiotic Stress Responses." International Journal of Molecular Sciences 25, no. 8 (2024): 4497. http://dx.doi.org/10.3390/ijms25084497.

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Leucine-rich repeat receptor-like proteins (LRR-RLPs), a major group of receptor-like proteins in plants, have diverse functions in plant physiology, including growth, development, signal transduction, and stress responses. Despite their importance, the specific roles of kiwifruit LRR-RLPs in response to biotic and abiotic stresses remain poorly understood. In this study, we performed family identification, characterization, transcriptome data analysis, and differential gene expression analysis of kiwifruit LRR-RLPs. We identified totals of 101, 164, and 105 LRR-RLPs in Actinidia Chinensis ‘Ho

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10

Ahmadi, E. "Bruise susceptibilities of kiwifruit as affected by impact and fruit properties." Research in Agricultural Engineering 58, No. 3 (2012): 107–13. http://dx.doi.org/10.17221/57/2011-rae.

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Kiwifruit bruise damage is a common postharvest disorder that substantially reduces fruit quality and marketability. Fruit bruise cause tissue softening and make them more susceptible to undesired agents such as diseases-inducing agents. Factors that affect kiwifruit bruise susceptibility such as impact properties and fruit properties were investigated. Two bruise prediction models were constructed for the damage susceptibility of kiwifruit (measured by absorbed energy) using multiple linear regression analyses. Kiwifruits were subjected to dynamic loading by means of a pendulum at three level

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11

Rajan, Priyanka, Premkumar Natraj, Misun Kim, et al. "Climate Change Impacts on and Response Strategies for Kiwifruit Production: A Comprehensive Review." Plants 13, no. 17 (2024): 2354. http://dx.doi.org/10.3390/plants13172354.

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Climate change, a pressing global concern, poses significant challenges to agricultural systems worldwide. Among the myriad impacts of climate change, the cultivation of kiwifruit trees (Actinidia spp.) faces multifaceted challenges. In this review, we delve into the intricate effects of climate change on kiwifruit production, which span phenological shifts, distributional changes, physiological responses, and ecological interactions. Understanding these complexities is crucial for devising effective adaptation and mitigation strategies to safeguard kiwifruit production amidst climate variabil

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12

Yuan, Xinyu, Hao Zheng, Jiangtao Fan, et al. "Comparative Study on Physicochemical and Nutritional Qualities of Kiwifruit Varieties." Foods 12, no. 1 (2022): 108. http://dx.doi.org/10.3390/foods12010108.

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In order to study the physicochemical and nutritional characteristics of kiwifruit varieties, 14 kiwifruits from different species with different flesh colors were selected for research. The pectin content was significantly higher in green-fleshed kiwifruits than those in red-fleshed and yellow-fleshed kiwifruits. Red-fleshed kiwifruits had the highest total flavonoid content, and green-fleshed kiwifruits in A. eriantha had the highest chlorophyll a content, chlorophyll b content and total carotenoid content. The energy and carbohydrate contents of yellow-fleshed kiwifruits were significantly

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13

Gao, Kai, Huan Huan Chen, Hai Dong Liu, et al. "Effect of Different Packaging Films on Senescence of Kiwifruit." Advanced Materials Research 971-973 (June 2014): 49–52. http://dx.doi.org/10.4028/www.scientific.net/amr.971-973.49.

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The quality of kiwifruit with three different packaging films were studied on the storage days. These kiwifruits were stored at 0±0.5°Cfor 120 days. Results showed that the kiwifruits with PVC films can keep a relative good quality during the storage life.

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14

Zhang, Aidi, Yuhong Xiong, Fang Liu, and Xiujun Zhang. "A Genome-Wide Analysis of the Pentatricopeptide Repeat Protein Gene Family in Two Kiwifruit Species with an Emphasis on the Role of RNA Editing in Pathogen Stress." International Journal of Molecular Sciences 24, no. 18 (2023): 13700. http://dx.doi.org/10.3390/ijms241813700.

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Kiwifruit is a perennial fruit tree with high nutritional and economic value; however, various pathogen stresses have resulted in reductions in its yield and quality. Pentatricopeptide repeat proteins (PPRs), characterized by tandem repetitions of 35 amino acid motifs, play roles in RNA editing, mRNA stability, and splicing. They may also regulate plant development and growth. Nevertheless, the roles of PPRs in plant development and disease resistance remain unclear. In this study, we focused on the roles of PPRs in the fruit development and pathogen stress of kiwifruit and conducted a series

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15

SANG, Xuelian, Zhexin LI, Wenlin ZHANG, Jianmin TANG, and Dengwei JUE. "Effects of bagging treatment on fruit quality and pesticide residues of ‘Donghong’ kiwifruit." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 50, no. 4 (2022): 12987. http://dx.doi.org/10.15835/nbha50412987.

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In this study, the effects of bagging treatment on fruit appearance and internal quality, including fruit shape index, single fruit weight, fruit vitamin C, soluble solids, titratable acid, chlorophyll and carotenoid content, were studied by using ‘Donghong’ kiwifruit as experimental material. Meanwhile, the pesticide residues of bagged and non-bagged (NB) kiwifruit were compared and analyzed. Results showed that the pericarp color of bagged kiwifruit is lighter in green than that of NB group, with uniform color, cleaner appearance and no scabs and spots. Single fruit weight and transverse mer

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16

Imai, Nami, Yuki Kobayashi, and Kazuhiro Uenishi. "The Intake of Kiwifruits Improve the Potential Antioxidant Capacity in Male Middle- and Long-Distance Runners Routinely Exposed to Oxidative Stress in Japan." Sports 9, no. 3 (2021): 37. http://dx.doi.org/10.3390/sports9030037.

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Oxidation damages cells and muscles, and thus, causes injuries and fatigue, which negatively affect the conditioning of athletes. Thus, in this study, we aimed to investigate the effects of high-antioxidant fruits (kiwifruit) intake on oxidative stress level (d-ROMs) and antioxidant activity (BAP) in male middle- and long-distance runners routinely exposed to oxidative stress. This study was performed from May to July 2017 (Study 1) and October to December 2018 (Study 2). The subjects in Study 1 were 30 male runners, of which 15 consumed two yellow kiwifruits (Zespri® SunGold Kiwifruit) per da

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17

Ashraf, Iqra, Guido Cipriani, and Gloria De Mori. "Bridging the Gap: Genetic Insights into Graft Compatibility for Enhanced Kiwifruit Production." International Journal of Molecular Sciences 26, no. 7 (2025): 2925. https://doi.org/10.3390/ijms26072925.

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Kiwifruit, with its unique flavor, nutritional value, and economic benefits, has gained significant attention in agriculture production. Kiwifruit plants have traditionally been propagated without grafting, but recently, grafting has become a more common practice. A new and complex disease called Kiwifruit Vine Decline Syndrome (KVDS) has emerged in different kiwifruit-growing areas. The syndrome was first recognized in Italy, although similar symptoms had been observed in New Zealand during the 1990s before subsequently spreading worldwide. While kiwifruit was not initially grafted in commerc

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18

Hafeez, Ameer Hamza, Atika Iffat, Sara Fatima, et al. "An Advancement in Postharvest Biology and Fresh-Keeping Technology of Kiwifruit (Actinidia spp.): A Review." Haya: The Saudi Journal of Life Sciences 9, no. 11 (2024): 455–69. http://dx.doi.org/10.36348/sjls.2024.v09i11.006.

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Kiwifruit is a climacteric fruit that may decay rapidly and softens after harvest if not stored properly. How to expand the storage time of kiwifruit to maintain the quality, is a critical challenge for the kiwifruit industry development. Kiwifruit’s post-harvest life is tied closely to post-harvest management, such as scientific harvesting, green preservation, ethylene management, and low-temperature storage, as well as texture and quality. This study focuses on the advancement of related research from four perspectives and explores their impacts on kiwifruit storage in order to give a theore

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19

Xue, Wei-Zhen, Qian-Qian Yang, Yiwen Chen, et al. "Kiwifruit Alleviates Learning and Memory Deficits Induced by Pb through Antioxidation and Inhibition of Microglia Activation In Vitro and In Vivo." Oxidative Medicine and Cellular Longevity 2017 (2017): 1–14. http://dx.doi.org/10.1155/2017/5645324.

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Lead (Pb) exposure, in particular during early postnatal life, increases susceptibility to cognitive dysfunction and neurodegenerative outcomes. The detrimental effect of Pb exposure is basically due to an increasing ROS production which overcomes the antioxidant systems and finally leads to cognitive dysfunction. Kiwifruit is rich in the antioxidants like vitamin C and polyphenols. This study aims to investigate the effects and mechanism of kiwifruit to alleviate learning and memory deficits induced by Pb exposure. Sprague-Dawley (SD) rat pups acquired Pb indirectly through their mothers duri

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20

Di Canito, Alessandra, Alessio Altomare, Nicole Giuggioli, Roberto Foschino, Daniela Fracassetti, and Ileana Vigentini. "From Fruit to Beverage: Investigating Actinidia Species for Characteristics and Potential in Alcoholic Drink Production." Foods 13, no. 15 (2024): 2380. http://dx.doi.org/10.3390/foods13152380.

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There is a growing interest in various types of kiwifruits, such as the “yellow” kiwifruit (Actinidia chinensis var. chinensis) and the “baby” kiwifruit of Actinidia arguta. These fruits are rich in bioactive compounds, which contribute to their nutraceutical properties, but they nevertheless have a shorter shelf life, resulting in economic losses. This study aims to chemically characterize kiwifruit juices from SunGold and baby kiwifruit varieties (Hortgem Rua and Hortgem Tahi) to improve knowledge and explore the suitability of these products for producing low-alcohol beverages using non-Sac

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21

Chen, Huan Huan, Kai Gao, Xi Hong Li, et al. "Study on the Shelf Life Quality of Kiwifruit with Different Maturity." Advanced Materials Research 912-914 (April 2014): 2006–9. http://dx.doi.org/10.4028/www.scientific.net/amr.912-914.2006.

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The quality of kiwifruit with three different maturities were studied on the shelf life. Different maturity of kiwifruits were stored at 0±0.5°Cfor 50 days and then taken them at 20±0.5°C for 12 days.Results showed that the kiwifruits with the firmness of 13kg cm-2 can keep a relative good quality during the shelf life.

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22

Zhao, Yanni, Meiru Yan, Kun Zhang, et al. "Effects of 1-Methylcyclopropene Treatment on Postharvest Quality and Metabolism of Different Kiwifruit Varieties." Foods 13, no. 22 (2024): 3632. http://dx.doi.org/10.3390/foods13223632.

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The kiwifruit (Actinidia) is an important nutritional and economic fruit crop. However, the short edible window period of kiwifruit has seriously affected its market value. 1-Methylcyclopropene (1-MCP), as a novel ethylene inhibitor, is widely applied to delay fruit ripening and senescence. To our knowledge, there are limited studies on the effects of 1-MCP on fruit quality and metabolism of different kiwifruit varieties. Three kiwifruit cultivars (i.e., ‘Xuxiang’, ‘Huayou’, and ‘Hayward’) widely cultivated in China were chosen as our research objects. The variations of storage quality and met

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23

Choi, Han Ryul, Min Woo Baek, Cheon Soon Jeong, and Shimeles Tilahun. "Comparative Transcriptome Analysis of Softening and Ripening-Related Genes in Kiwifruit Cultivars Treated with Ethylene." Current Issues in Molecular Biology 44, no. 6 (2022): 2593–613. http://dx.doi.org/10.3390/cimb44060177.

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This work presents the transcriptome analysis of green ‘Hayward’ (Actinidia deliciosa) and gold ‘Haegeum’ (Actinidia chinensis) kiwifruit cultivars after treatment with ethylene for three days at 25 °C. Illumina high-throughput sequencing platform was used to sequence total mRNAs and the transcriptome gene set was constructed by de novo assembly. A total of 1287 and 1724 unigenes were differentially expressed during the comparison of ethylene treatment with control in green ‘Hayward’ and gold ‘Haegeum’, respectively. From the differentially expressed unigenes, 594 and 906 were upregulated, and

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24

Kalampokas, Theofanis, Eleni Vrochidou, Efthimia Mavridou, et al. "Empowering Kiwifruit Cultivation with AI: Leaf Disease Recognition Using AgriVision-Kiwi Open Dataset." Electronics 14, no. 9 (2025): 1705. https://doi.org/10.3390/electronics14091705.

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Kiwifruits are highly valued for their nutritional and health-related benefits as well as for their economic importance, since they significantly contribute to the economy of many countries that cultivate them. However, kiwifruits are very sensitive to diseases that may substantially impact their final quantity and quality. Computer vision (CV) has been extensively employed for disease recognition in the agricultural sector within the last decade; yet there are limited works dealing with kiwifruit disease recognition, and there is an obvious lack of open datasets to promote relevant research,

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25

Francati, Santolo, Antonio Masetti, Riccardo Martinelli, et al. "Halyomorpha halys (Hemiptera: Pentatomidae) on Kiwifruit in Northern Italy: Phenology, Infestation, and Natural Enemies Assessment." Journal of Economic Entomology 114, no. 4 (2021): 1733–42. http://dx.doi.org/10.1093/jee/toab126.

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Abstract The brown marmorated stink bug (BMSB), Halyomorpha halys (Stål) (Hemiptera: Pentatomidae), is an Asian invasive plant-feeding insect and an emerging kiwifruit pest. Knowledge about the BMSB dynamics and damage to kiwifruit outside the bug native range is scarce. This 2-yr study was aimed at describing phenology and infestation dynamics of BMSB in green-fleshed and yellow-fleshed kiwifruits. Natural enemies were investigated as well. Field surveys were performed weekly in two sites in Northern Italy by pheromone-baited traps and visual samplings, from early Spring to mid-Autumn. All BM

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Chiabrando, V., and G. Giacalone. "Kiwifruit under plastic covering: impact on fruit quality and on orchard microclimate." Journal of Food, Nutrition and Agriculture 1, no. 1 (2018): 1. http://dx.doi.org/10.21839/jfna.v1i1.113.

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Italy has a preeminent rank in kiwifruit industry, being the first exporter and the second largest producer after China. However, in the last few years kiwifruit yields and the total cultivated area considerably decreased, due to the disease spread of the bacterial canker caused by Pseudomonas syringae pv. actinidiae (Psa). Bacterial canker has affected significantly orchards productivity and consequently has caused severe economic losses in all major areas of kiwifruit cultivation, including Italy,and considerable damage to the international kiwifruit industry.Several climatic conditions and

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27

Lü, Q., M. j. Tang, J. r. Cai, J. w. Zhao, and S. Vittayapadung. "Vis/NIR hyperspectral imaging for detection of hidden bruises on kiwifruits." Czech Journal of Food Sciences 29, No. 6 (2011): 595–602. http://dx.doi.org/10.17221/69/2010-cjfs.

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It is necessary to develop a non-destructive technique for kiwifruit quality analysis because the machine injury could lower the quality of fruit and incur economic losses. Bruises are not visible externally owing to the special physical properties of kiwifruit peel.We proposed the hyperspectral imaging technique to inspect the hidden bruises on kiwifruit. The Vis/NIR (408&ndash;1117 nm) hyperspectral image data was collected. Multiple optimal wavelength (682, 723, 744, 810, and 852 nm) images were obtained using principal component analysis on the high dimension spectral image data (wavel

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Ku, Yongli, Guoyi Xu, Shaoxin Su, and Cuiling Cao. "Effects of biological agents on soil microbiology, enzyme activity and fruit quality of kiwifruit with root rot." Soil Research 60, no. 3 (2021): 279–93. http://dx.doi.org/10.1071/sr20311.

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Context Root rot is common for kiwifruit (Actinidia chinensis var. diliciosa) plants. It is not easily controlled by chemical methods, and biological agents are an alternative. Aims This study investigated the effects of biological agents on the activity and diversity of soil microorganisms, soil enzyme activity and physicochemical indices during the growth period of kiwifruit plants. Methods There were four treatments: (1) root-rot plants applied with traditional fertiliser (RP); (2) root-rot plants applied with biological agents CY (CY); (3) root-rot plants applied with biological agents CL

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29

Commisso, Mauro, Stefano Negri, Martino Bianconi, et al. "Untargeted and Targeted Metabolomics and Tryptophan Decarboxylase In Vivo Characterization Provide Novel Insight on the Development of Kiwifruits (Actinidia deliciosa)." International Journal of Molecular Sciences 20, no. 4 (2019): 897. http://dx.doi.org/10.3390/ijms20040897.

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Kiwifruit (Actinidia deliciosa cv. Hayward) is a commercially important crop with highly nutritional green fleshy fruits. The post-harvest maturation of the fruits is well characterized, but little is known about the metabolic changes that occur during fruit development. Here we used untargeted metabolomics to characterize the non-volatile metabolite profile of kiwifruits collected at different time points after anthesis, revealing profound metabolic changes before the onset of ripening including the depletion of many classes of phenolic compounds. In contrast, the phytohormone abscisic acid a

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Gammon, Cheryl S., Rozanne Kruger, Anne M. Minihane, Cathryn A. Conlon, Pamela R. von Hurst, and Welma Stonehouse. "Kiwifruit consumption favourably affects plasma lipids in a randomised controlled trial in hypercholesterolaemic men." British Journal of Nutrition 109, no. 12 (2012): 2208–18. http://dx.doi.org/10.1017/s0007114512004400.

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The unique composition of green kiwifruit has the potential to benefit CVD risk. The aim of the present study was to investigate the effect of consuming two green kiwifruits daily in conjunction with a healthy diet on plasma lipids and other metabolic markers and to examine response according toAPOEgenotype in hypercholesterolaemic men. After undergoing a 4-week healthy diet, eighty-five hypercholesterolaemic men (LDL-cholesterol (LDL-C) >3·0 mmol/l and TAG < 3 mmol/l) completed an 8-week randomised controlled cross-over study of two 4-week intervention sequences of two green kiwifruits

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31

Chai, Yanan, Weijin Hong, Hang Liu, Xia Shi, Yanfei Liu, and Zhande Liu. "The Pollen Donor Affects Seed Development, Taste, and Flavor Quality in ‘Hayward’ Kiwifruit." International Journal of Molecular Sciences 24, no. 10 (2023): 8876. http://dx.doi.org/10.3390/ijms24108876.

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To investigate how different species or ploidy level of pollen donors affects the fruit quality of kiwifruit, flowers of ‘Hayward’ kiwifruit (a hexaploid Actinidia deliciosa cultivar, 6x) were hand-pollinated with pollen from ten different male donors. Kiwifruit plants pollinated with four distant species—M7 (2x, A. kolomikta), M8 (4x, A. arguta), M9 (4x, A. melanandra), and M10 (2x, A. eriantha)—had a low fruit-setting rate and therefore were not investigated further. Of the other six treatments, kiwifruit plants pollinated with M4 (4x, A. chinensis), M5 (6x, A. deliciosa) M6 (6x, A. delicios

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32

Towantakavanit, Korsak, Yong Park, and Shela Gorinstein. "Bioactivity of wine prepared from ripened and over-ripened kiwifruit." Open Life Sciences 6, no. 2 (2011): 205–15. http://dx.doi.org/10.2478/s11535-010-0118-x.

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AbstractIn order to evaluate the fruit maturity value of ‘Hayward’ kiwifruit (Actinidia deliciosa) as material for wine production, ripened and over-ripened fruit samples were analyzed. In addition, the effect of pectinase enzyme treatment on physicochemical characteristics of the wine during the fermentation process was also examined. The results showed that wine production from ripening kiwifruit took almost twice as long as from over-ripened fruit. The yield of wine production was increased from 63.35% to 66.19% by using riper kiwifruits and adding pectinase before amelioration. The soluble

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Peng, Junsen, Shouliang Zhu, Xin Lin, et al. "Evaluation of Preharvest Melatonin on Soft Rot and Quality of Kiwifruit Based on Principal Component Analysis." Foods 12, no. 7 (2023): 1414. http://dx.doi.org/10.3390/foods12071414.

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Botryosphaeria dothidea is the source of the deadly kiwifruit disease known as soft rot. In order to explore the role of melatonin in regulating the postharvest quality and disease resistance of kiwifruit at different growth and development stages, in this study, we applied melatonin at different concentrations to kiwifruit at the young fruit, expansion, and late expansion stages to assess its effect on fruit resistance to B. dothidea, minimize soft rot, and maintain postharvest fruit quality. The results showed that melatonin significantly suppressed the mycelial growth of B. dothidea, with 1

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Mannozzi, Cinzia, Urszula Tylewicz, Silvia Tappi, Marco Dalla Rosa, Pietro Rocculi, and Santina Romani. "The Influence of Different Pre-Treatments on the Quality and Nutritional Characteristics in Dried Undersized Yellow Kiwifruit." Applied Sciences 10, no. 23 (2020): 8432. http://dx.doi.org/10.3390/app10238432.

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Undersized kiwifruits are considered waste; therefore, there is a need to develop sustainable processing technologies for their valorization, in order to have a positive economic impact on their entire production chain. Therefore, the aim of this study was to apply pulsed electric fields (PEF) combined with osmotic dehydration (OD) and air drying (AD) to develop a novel yellow kiwifruit dried snack with high nutritional functionality. In particular, the effect of the different pre-treatments, PEF (200 V/cm) and/or OD (trehalose at 40%), on the color, bioactive compounds content and antioxidant

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Antonelli, Michele, and Davide Donelli. "Kiwifruit (Actinidia spp.) Dietary Consumption for Constipation: A Systematic Review and Meta-Analysis." Future Pharmacology 1, no. 1 (2021): 27–40. http://dx.doi.org/10.3390/futurepharmacol1010003.

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The aim of this systematic review is to understand if kiwifruit dietary consumption can effectively improve constipation and intestinal function. PubMed, EMBASE, and Cochrane Library were systematically searched for relevant studies from inception up to September 2021. After database search, nine clinical studies were considered eligible for inclusion. Most trials were characterised by a limited number of study participants (median: 20, min: 11, max: 79) and had a cross-over design. On average, study participants ate from two to four kiwifruits a day for a period varying from three days to fou

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Wang, Qiuping, Youhua Long, Qiang Ai, Yue Su, and Yang Lei. "Oligosaccharins Used Together with Tebuconazole Enhances Resistance of Kiwifruit against Soft Rot Disease and Improves Its Yield and Quality." Horticulturae 8, no. 7 (2022): 624. http://dx.doi.org/10.3390/horticulturae8070624.

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Botryosphaeria dothidea is one of the most frequent pathogens of soft rot disease in kiwifruit. The aim of this study was to investigate the role of oligosaccharins used together with tebuconazole to control soft rot and their influences on kiwifruit’s disease resistance, growth and quality. The results show that tebuconazole displayed a toxicity against B. dothidea RF-1 with 0.87 mg kg−1 of EC50 value. Oligosaccharins used together with tebuconazole effectively managed soft rot with 84.83% of the field management effect by spraying tebuconazole + oligosaccharins (0.5:0.5, m/v) as a 5000-fold

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Shahkoomahally, Shirin, and Asghar Ramezanian. "Hot Water Combined with Calcium Treatment Improves Physical and Physicochemical Attributes of Kiwifruit (Actinidia deliciosa cv. Hayward) during Storage." HortScience 50, no. 3 (2015): 412–15. http://dx.doi.org/10.21273/hortsci.50.3.412.

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Kiwifruit has a short storage life and encounters severe disorders during maintenance mainly as a result of its climacteric behavior. The role of calcium and heat treatment in delaying degenerative processes during storage has been revealed. This study investigated the effects of hot water combined with calcium (Ca) dips on the quality of kiwifruit (Actinidia deliciosa cv. Hayward). Whole fruits were treated with hot water for 5, 10, and 15 minutes at 47 °C, therefore dipped in CaCl2 solution (2% w/v) and stored at 0 °C for up to 120 days. During storage, fruit were sampled at 0, 30, 60, 90, a

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Díaz, G. A., B. A. Latorre, S. Jara, et al. "First Report of Diaporthe novem Causing Postharvest Rot of Kiwifruit During Controlled Atmosphere Storage in Chile." Plant Disease 98, no. 9 (2014): 1274. http://dx.doi.org/10.1094/pdis-02-14-0183-pdn.

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Chile is considered the third major exporter of kiwifruits (Actinidia deliciosa (A. Chev.) C. F. Liang & A. R. Ferguson) worldwide after Italy and New Zealand (1). The genus Diaporthe Nitschke (anamorph: genus Phomopsis) has been reported as causing postharvest rot in kiwifruit (4). During the current study, 1,400 fruits arbitrarily collected from seven controlled atmosphere (CA) rooms after 90 days of storage conditions (2% O2, 5% CO2) determined that 21.5% of the fruit were affected by decay and 0.86% developed symptoms different than those caused by Botrytis cinerea, the main postharves

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Li, Zhe-Xin, Min Chen, Yu-Xiang Miao, et al. "The role of AcPGIP in the kiwifruit (Actinidia chinensis) response to Botrytis cinerea." Functional Plant Biology 48, no. 12 (2021): 1254. http://dx.doi.org/10.1071/fp21054.

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Kiwifruit (Actinidia chinensis) is rich in nutritional and medicinal value. However, the organism responsible for grey mould, Botrytis cinerea, causes great economic losses and food safety problems to the kiwifruit industry. Understanding the molecular mechanism underlying postharvest kiwifruit responses to B. cinerea is important for preventing grey mould decay and enhancing resistance breeding. Kiwifruit cv. ‘Hongyang’ was used as experimental material. The AcPGIP gene was cloned and virus-induced gene silencing (VIGS) was used to explore the function of the polygalacturonase inhibiting prot

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Zhou, You, Guoshu Gong, Yongliang Cui, et al. "Identification of Botryosphaeriaceae Species Causing Kiwifruit Rot in Sichuan Province, China." Plant Disease 99, no. 5 (2015): 699–708. http://dx.doi.org/10.1094/pdis-07-14-0727-re.

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Species of Botryosphaeriaceae fungi are important plant pathogens causing cankers, blight, and fruit rot in an extremely wide range of host. In recent years, kiwifruit rot has been a serious problem in Sichuan Province, one of the important kiwifruit production areas of China. Botryosphaeria dothidea has previously been associated with kiwifruit rot but little is known regarding whether other Botryosphaeriaceae genera also constitute kiwifruit rot pathogens in China. Accordingly, diseased fruit were collected from six different areas of Sichuan Province. Based on morphological characteristics,

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Singletary, Keith. "Kiwifruit." Nutrition Today 47, no. 3 (2012): 133–47. http://dx.doi.org/10.1097/nt.0b013e31825744bc.

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Stonehouse, Welma, Cheryl S. Gammon, Kathryn L. Beck, Cathryn A. Conlon, Pamela R. von Hurst, and Rozanne Kruger. "Kiwifruit: our daily prescription for health." Canadian Journal of Physiology and Pharmacology 91, no. 6 (2013): 442–47. http://dx.doi.org/10.1139/cjpp-2012-0303.

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Kiwifruit are unequalled, compared with other commonly consumed fruit, for their nutrient density, health benefits, and consumer appeal. Research into their health benefits has focussed on the cultivars Actinidia deliciosa ‘Hayward’ (green kiwifruit) and Actinidia chinensis ‘Hort 16A’, ZESPRI® (gold kiwifruit). Compared with other commonly consumed fruit, both green and gold kiwifruit are exceptionally high in vitamins C, E, K, folate, carotenoids, potassium, fibre, and phytochemicals acting in synergy to achieve multiple health benefits. Kiwifruit, as part of a healthy diet, may increase high

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Shang, Jing, Qi Jia, Lei Zhang, et al. "Occurrence and Molecular Variability of the Main Kiwifruit Viruses in the Sichuan Province of China." Viruses 14, no. 11 (2022): 2460. http://dx.doi.org/10.3390/v14112460.

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Viruses cause important yield losses in kiwifruit. Here, we studied the occurrence and population structure of the major kiwifruit viruses in the Sichuan province of China. RT-PCR results showed the presence of Actinidia virus A (AcVA), Actinidia virus B (AcVB), Actinidia chlorotic ringspot-associated virus (AcCRaV), and the cucumber mosaic virus (CMV). AcCRaV was widely distributed, followed by CMV. These two viruses were often detected in co-infection with AcVA and AcVB. The virus detection rate was positively correlated with vine age. Four phylogenetic groups of AcVA and AcVB were identifie

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Wei, Ling, Chuying Chen, Chunpeng Wan, Ming Chen, and Jinyin Chen. "Citral Delays Postharvest Senescence of Kiwifruit by Enhancing Antioxidant Capacity under Cold Storage." Journal of Food Quality 2021 (February 17, 2021): 1–9. http://dx.doi.org/10.1155/2021/6684172.

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Citral is an aliphatic aldehyde extracted from citrus essential oil. The aim of the study was to examine how citral treatment affects the weight loss, firmness, respiration, and ripening index, as well as the antioxidant capacity of kiwifruit (Actinidia chinensis cv. ‘Jinkui’). The citral treatment was seen to reduce the weight loss, softening, and fruit respiration compared to control fruits. Citral treatment also had an inhibitory effect on ripening index, O2•− production rate, and malondialdehyde (MDA) accumulation. The degradations of ascorbic acid (AsA) content, total flavonoids content (

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Wang, Yanling, Baopeng Ma, Yuzhu Li, et al. "The Plant Growth Regulator 14-OH BR Can Minimize the Application Content of CPPU in Kiwifruit (Actinidia chinensis) ‘Donghong’ and Increase Postharvest Time without Sacrificing the Yield." Processes 10, no. 11 (2022): 2345. http://dx.doi.org/10.3390/pr10112345.

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The application of the plant growth regulator 1-(2-chloro-4-pyridyl)-3-phenylurea (CPPU) is extensively used for red-fleshed kiwifruits or ‘Donghong’, but it has toxicological properties. Extra plant growth regulators (PGRs) were screened for partial substitution of CPPU (10 mg L−1) to the crops to minimize the CPPU content. The results showed that CPPU at a concentration of 5 mg L−1 plus 14-hydroxylated brassinosteroid (14-OH BR) at a concentration of 0.15 mg L−1 has a nearly equal effect to CPPU at a concentration of 10 mg L−1; it maintains the kiwifruit yields and quality as well as increas

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Monro, John, Suman Mishra, Halina Stoklosinski, et al. "Dietary Fibre and Organic Acids in Kiwifruit Suppress Glycaemic Response Equally by Delaying Absorption—A Randomised Crossover Human Trial with Parallel Analysis of 13C-Acetate Uptake." Nutrients 14, no. 15 (2022): 3189. http://dx.doi.org/10.3390/nu14153189.

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Non-sugar components of kiwifruit reduce the amplitude of the glycaemic response to co-consumed cereal starch. We determined the relative contribution of different non-sugar kiwifruit components to this anti-glycaemic effect. Healthy participants (n = 9) ingested equal carbohydrate meals containing 20 g starch as wheat biscuit (WB, 30 g), and the sugar equivalent of two kiwifruit (KFsug, 20.4 g), either intrinsic or added as glucose, fructose and sucrose (2:2:1). The meals were WB+KFsug (control, no non-sugar kiwifruit components), WB + whole kiwifruit pulp (WB+KF), WB + neutralised kiwifruit

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Inoue, Yutaka, Yukari Kitani, Satoshi Osakabe, Yukitoshi Yamamoto, Isamu Murata, and Ikuo Kanamoto. "The Effects of Gold Kiwifruit Intake Timing with or without Pericarp on Postprandial Blood Glucose Level." Nutrients 13, no. 6 (2021): 2103. http://dx.doi.org/10.3390/nu13062103.

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The purpose of this study was to examine how gold kiwifruit pericarp (pericarp is defined as the skin of the fruit) consumption and the timing thereof affect the postprandial blood glucose profile. The study was conducted on ten healthy volunteers (six men and four women). According to our results, the simultaneous intake of gold kiwifruit with bread and the prior intake of gold kiwifruit evidently suppressed the postprandial blood glucose elevation compared with exclusive bread intake. There was no significant difference in postprandial blood glucose changes between the ingestion of gold kiwi

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Chene, Guiwen, Carlos Crisosto, and David Garner. "239 RESPONSE OF KIWIFRUIT SOFTENING TO ETHYLENE APPLICATION." HortScience 29, no. 5 (1994): 463f—463. http://dx.doi.org/10.21273/hortsci.29.5.463f.

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During the 1993 and 1994 seasons, the response of Kiwifruit (Actinidia deliciosa var. Hayward) flesh softening to exogenous ethylene applications was studied on fruit collected weekly from cold storage and directly from the vines. Fruit samples from both sources, were induced to ripen with and without ethylene preconditioning treatment (10 ppm, 24h at 0C). During the first 3 weeks of fruit collection, flesh firmness decreased and SSC accumulation increased faster in ethylene treated kiwifruit than in the untreated. After this period, when kiwifruit had close to 9 pounds flesh firmness, ethylen

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Xu, Ranran, Qian Chen, Yizhao Zhang, et al. "Research on Flesh Texture and Quality Traits of Kiwifruit (cv. Xuxiang) with Fluctuating Temperatures during Cold Storage." Foods 12, no. 21 (2023): 3892. http://dx.doi.org/10.3390/foods12213892.

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Kiwifruits are often exposed to various temperature fluctuations (TFs) during postharvest transportation and storage. To evaluate the effect of TFs on the qualities of kiwifruits during storage, kiwifruits were stored at 2 °C, 2 °C or 5 °C (TF2 °C–5 °C, alternating every 12 h), 2 °C or 7 °C (TF2 °C–7 °C, alternating every 12 h) for 3 d before long time storage at 2 °C. Observations revealed that kiwifruits stored at a constant 2 °C showed the lowest loss of weight and vitamin C because of minimized ethylene production and respiratory rate compared with that of TF2 °C–5 °C and TF2 °C–7 °C. More

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Wu, Yi, Yicheng Wang, Jiaxiu Sun, et al. "Effects of Actinidia Yellowing Ringspot Virus on the Yield and Quality of Kiwifruit." Plant Disease 106, no. 3 (2022): 800–804. http://dx.doi.org/10.1094/pdis-06-21-1304-sc.

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China is the origin and distribution center of kiwifruit, as well as the country with the largest cultivated area and output of kiwifruit. A previous study found that a new kiwifruit virus, Actinidia yellowing ringspot virus (AYRSpV), has been detected in kiwifruit samples with yellowed leaves. The incidence of this virus was high in kiwifruit plantings in Shaanxi Province. To determine the symptoms of this viral infection and the effects of this virus on the yield and quality of kiwifruit, we measured leaf chlorophyll levels and the fruit yield, total sugar, total acid, and dry matter content

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