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1
Nicosia, Fabrizio Domenico, Ivana Puglisi, Alessandra Pino, Andrea Baglieri, Rosita La Cava, Cinzia Caggia, Antonio Fernandes de Carvalho, and Cinzia Lucia Randazzo. "An Easy and Cheap Kiwi-Based Preparation as Vegetable Milk Coagulant: Preliminary Study at the Laboratory Scale." Foods 11, no. 15 (July 28, 2022): 2255. http://dx.doi.org/10.3390/foods11152255.
Анотація:
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 obtained from the pulp showed a hydrolytic activity toward both κ-casein and semi-skimmed milk. The values for milk-clotting and proteolytic activity of the kiwifruit pulp extract were evaluated at different temperatures and pH parameters in order to obtain a high value of the MCA/PA ratio; we found that a temperature of 40 °C in combination with a pH value of 5.5 allowed us to obtain the best performance. In addition, the data revealed a higher hydrolytic activity of the enzymatic preparation from ripe kiwifruits than that from unripe ones, suggesting the use of the extract from pulp of ripe kiwifruits in the laboratory-scale cheesemaking. The data showed that 3% (v/v) of the ripe kiwifruit pulp extract determined a curd yield of 20.27%, comparable to chymosin yield. In conclusion, the extraction procedure for kiwifruit aqueous extract proposed in the present study was shown to be a fast, cheap, chemical-free, and ecofriendly technology as a plant coagulant for cheese manufacturing.
2
Lan, Tian, Chenxu Gao, Quyu Yuan, Jiaqi Wang, Hexin Zhang, Xiangyu Sun, Yushan Lei, and Tingting Ma. "Analysis of the Aroma Chemical Composition of Commonly Planted Kiwifruit Cultivars in China." Foods 10, no. 7 (July 16, 2021): 1645. http://dx.doi.org/10.3390/foods10071645.
Анотація:
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 consistent and demonstrate a certain degree of similarity. Kiwifruit cultivars with different flesh colors cannot be effectively distinguished by their aroma chemical compositions. Different species of kiwifruit can be distinguished to some extent by their aroma chemical compositions, but the effect was not satisfactory. These results could prove valuable in the breeding, planting, and marketing of kiwifruits.
3
Xiong, Yuhong, Jing Fang, Xiaohan Jiang, Tengfei Wang, Kangchen Liu, Huixiang Peng, Xiujun Zhang, and Aidi Zhang. "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 (January 6, 2022): 146. http://dx.doi.org/10.3390/plants11020146.
Анотація:
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 response to pathogens stress. In this study, we identified ten MORF genes in the kiwifruit genome. The genomic structures and chromosomal locations analysis indicated that all the MORF genes consisted of three conserved motifs, and they were distributed widely across the seven linkage groups and one contig of the kiwifruit genome. Based on the structural features of MORF proteins and the topology of the phylogenetic tree, the kiwifruit MORF gene family members were classified into six groups (Groups A–F). A synteny analysis indicated that two pairs of MORF genes were tandemly duplicated and five pairs of MORF genes were segmentally duplicated. Moreover, based on analysis of RNA-seq data from five tissues of kiwifruit, we found that both expressions of MORF genes and chloroplast RNA editing exhibited tissue-specific patterns. MORF2 and MORF9 were highly expressed in leaf and shoot, and may be responsible for chloroplast RNA editing, especially the ndhB genes. We also observed different MORF expression and chloroplast RNA editing profiles between resistant and susceptible kiwifruits after pathogen infection, indicating the roles of MORF genes in stress response by modulating the editing extend of mRNA. These results provide a solid foundation for further analyses of the functions and molecular evolution of MORF genes, in particular, for clarifying the resistance mechanisms in kiwifruits and breeding new cultivars with high resistance.
4
Li, Dawei, Xiaodong Xie, Xiaoying Liu, Chang Cheng, Wen Guo, Caihong Zhong, and Arif Atak. "Effects of Short-Term High Temperature on Gas Exchange in Kiwifruits (Actinidia spp.)." Biology 11, no. 11 (November 21, 2022): 1686. http://dx.doi.org/10.3390/biology11111686.
Анотація:
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 evaluate the effects of environmental factors on the photosynthetic physiology of different kiwifruit species and cultivars. A significant positive correlation was determined between the main photosynthetic indices of kiwifruits, such as transpiration rate and net photosynthetic rate. The net photosynthetic rate of commercial kiwifruit cultivars was strongly inhibited when the temperature exceeded 44.5 °C, and the leaves of kiwifruits were irreversibly damaged when the temperature increased to 52 °C. Kiwifruit cultivars with different ploidy levels (diploid, tetraploid and hexaploid) were found to be sensitive to high temperature, whereas tetraploids had higher HT resistance and hexaploids had the highest net photosynthetic rate. Further research showed that the HT tolerance of kiwifruits existed not only between species but also among cultivars. A. eriantha had the highest net photosynthetic rate at more than 44.7 °C, but those of A. deliciosa and A. arguta declined sharply as the temperature exceeded 43.5 °C. As a result, it was determined that high temperatures have important effects on the photosynthetic activities of kiwifruit plants with different ploidy levels, and that these effects can significantly change their development according to how they differ among different species/cultivars.
5
Yuan, Xinyu, Hao Zheng, Jiangtao Fan, Fengxia Liu, Jitao Li, Caihong Zhong, and Qiong Zhang. "Comparative Study on Physicochemical and Nutritional Qualities of Kiwifruit Varieties." Foods 12, no. 1 (December 25, 2022): 108. http://dx.doi.org/10.3390/foods12010108.
Анотація:
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 lower than those of red-fleshed kiwifruit. Moreover, the protein contents in A. chinensis and A. chinensis var. deliciosa were higher than those in other species. The content of vitamin C in A. eriantha was far higher than in other kiwifruits. Red-fleshed kiwifruits had a significantly higher vitamin E and vitamin B1 content than green-fleshed kiwifruits. In addition, 1-pentanol, trans-2-hexen-1-ol, n-hexane and styrene presented only in red-fleshed kiwifruits. Therefore, these could be used as a characteristic fragrance for red-fleshed kiwifruits. Moreover, the varieties were ranked comprehensively by principal component analysis (PCA), among which the top four highest-ranking kiwifruits among the 14 varieties were ‘Huate’, ‘MHYX’, ‘Jinkui’ and ‘Xuxiang’, respectively. This study provides a reference for consumers and markets on quality improvement and processing.
6
Gao, Kai, Huan Huan Chen, Hai Dong Liu, Chong Xiao Shao, Hong Yuan Ma, Xin Hong Huang, and Yan Fang Pan. "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.
Анотація:
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.
7
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 (September 8, 2022): 1811. http://dx.doi.org/10.3390/pr10091811.
Анотація:
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 kiwifruit, and New Zealand-grown organic Hayward kiwifruit) were selected. Their antioxidant capacities were tested, and their phenolic profiles were identified and characterized by liquid chromatography-electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS/MS). The antioxidant results showed that the peel of New Zealand-grown organic Hayward kiwifruit contained the highest total phenolic content (9.65 mg gallic acid equivalent (GAE) mg/g) and total antioxidant capacity (4.43 mg ascorbic acid equivalent (AAE) mg/g), respectively. In addition, the antioxidant capacity of the peel is generally higher than that of the pulp and cores in all species, especially ABTS (2,2-Azino-bis-3ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging ability), ranging from 13.25 mg AAE/g to 18.31 mg AAE/g. The LC-ESI-QTOF-MS/MS tentatively identified the phenolic compounds present in the three kiwifruit species, including 118 unique compounds in kiwifruit peel, 12 unique compounds in the kiwifruit cores, and three unique compounds in kiwifruit pulp. The comprehensive characterization of the phenolics in the kiwifruits’ parts indicates the importance of their waste part as a promising source of phenolics with antioxidant properties. Therefore, this study can guide the industry with meaningful information on kiwifruit waste, and can provide it with the utilization of food and pharmacological aspects.
8
Ahmadi, E. "Bruise susceptibilities of kiwifruit as affected by impact and fruit properties." Research in Agricultural Engineering 58, No. 3 (August 16, 2012): 107–13. http://dx.doi.org/10.17221/57/2011-rae.
Анотація:
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 levels of impact. Significant effects of acoustic stiffness, temperature and the radius of curvature and some interactions on bruising were obtained at 5% probability level.
9
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 (December 14, 2022): 12987. http://dx.doi.org/10.15835/nbha50412987.
Анотація:
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 meridians of bagged kiwifruits were significantly increased. Interestingly, we found single bagging treatment had little effect on the internal quality of ‘Donghong’ kiwifruit. After pesticide treatment, the fruit shape of kiwifruit was rounder, significantly increased the weight, chlorophyll content of fruit, and decreased the content of vitamin C and carotenoids. In addition, bagging + pesticide treatment had additive effect on these characters. After bagging, the residues of pyraclostrobin and β-cypermethrin in ‘Donghong’ kiwifruit were significantly lower than those in the control. However, the residue of difenoconazole residues did not show significant difference. Bagging treatment has the ability to improve the appearance and reduce the residue of some pesticides. Meanwhile, the application of some pesticides can improve the single fruit weight and fruit quality. Therefore, bagging is a scientific and effective cultivation method in the green production of ‘Donghong’ kiwifruit.
10
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 (March 3, 2021): 37. http://dx.doi.org/10.3390/sports9030037.
Анотація:
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 day for one month of the survey period (Intake group). The subjects of Study 2 were 20 male runners who had high d-ROMs from preliminary testing. These runners consumed two yellow kiwifruits (Zespri® SunGold Kiwifruit) per day for two months. d-ROMs and BAP were measured using a free radical analyzer. In study 1, the d-ROMs decreased while the potential antioxidant capacity (BAP/d-ROMs ratio) increased in the Intake group. In study 2, BAP/d-ROMs ratio was higher after one and two months compared to that at pre-intervention. Study findings suggested that consumption of kiwifruits may reduce oxidative stress levels and increase antioxidant activity, resulting in improved potential antioxidant capacity.
11
Xue, Wei-Zhen, Qian-Qian Yang, Yiwen Chen, Rong-Xin Zou, Dong Xing, Yi Xu, Yong-Sheng Liu, and Hui-Li Wang. "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.
Анотація:
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 during lactation period and after postnatal day 21 (PND21) directly acquired Pb by themselves. Five kinds of kiwifruits were collected in this study and the amounts of vitamin C and polyphenols in them were measured and the antioxidation effects were determined. Among them, Qinmei kiwifruit (Qm) showed the strongest antioxidation effects in vitro. In vivo, Qm significantly repaired Pb-induced learning and memory deficits and dendritic spine loss. In addition, Pb compromised the enzymatic activity and transcriptional levels of SOD and GSH-Px and decreased the microglial activation, which, to some extent, could be reversed by Qm kiwifruit administration. The results suggest that kiwifruit could alleviate Pb-induced cognitive deficits possibly through antioxidative stress and microglia inactivation. Consequently, kiwifruit could be potentially regarded as the functional food favorable in the prevention and treatment of Pb intoxication.
12
Chen, Huan Huan, Kai Gao, Xi Hong Li, Hong Yuan Ma, Yao Yao Li, Qi Li, Xin Hong Huang, Mei Mei Hao, and Lan Chen. "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.
Анотація:
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.
13
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 (June 2, 2022): 2593–613. http://dx.doi.org/10.3390/cimb44060177.
Анотація:
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 693 and 818 were downregulated in the green and gold kiwifruit cultivars, respectively, when treated with ethylene. We also identified a list of genes that were expressed commonly and exclusively in the green and gold kiwifruit cultivars treated with ethylene. Several genes were expressed differentially during the ripening of kiwifruits, and their cumulative effect brought about the softening- and ripening-related changes. This work also identified and categorized genes related to softening and other changes during ripening. Furthermore, the transcript levels of 12 selected representative genes from the differentially expressed genes (DEGs) identified in the transcriptome analysis were confirmed via quantitative real-time PCR (qRT-PCR) to validate the reliability of the expression profiles obtained from RNA-Seq. The data obtained from the present study will add to the information available on the molecular mechanisms of the effects of ethylene during the ripening of kiwifruits. This study will also provide resources for further studies of the genes related to ripening, helping kiwifruit breeders and postharvest technologists to improve ripening quality.
14
Francati, Santolo, Antonio Masetti, Riccardo Martinelli, Daniele Mirandola, Giacomo Anteghini, Riccardo Busi, Francesco Dalmonte, Francesco Spinelli, Giovanni Burgio, and Maria Luisa Dindo. "Halyomorpha halys (Hemiptera: Pentatomidae) on Kiwifruit in Northern Italy: Phenology, Infestation, and Natural Enemies Assessment." Journal of Economic Entomology 114, no. 4 (July 5, 2021): 1733–42. http://dx.doi.org/10.1093/jee/toab126.
Анотація:
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 BMSB life stages were collected and kept under observation to assess occurrence of parasitoids. A sample of fruit was dissected weekly to detect BMSB feeding injuries. In 2018–2019, BMSB was found throughout the growing season with two generations per year with a large overlapping of all life stages. Pheromone-baited traps and visual samplings gave consistent results and can be both considered effective sampling methods on kiwifruit. Fruit injuries were significantly related to kiwifruit development stage, weekly captures of BMSBs by traps, and cultivar. Several BMSB egg masses were found on kiwifruit leaves. Anastatus bifasciatus Geoffroy (Hymenoptera: Eupelmidae), a native egg parasitoid with Palearctic distribution, emerged from 20.14% of eggs in 2018, but the percent parasitism dropped to 0.47% in 2019. In both years, other natural enemies were found exerting negligible pressure on BMSB populations. The determination of reliable economic thresholds for BMSB on kiwifruit is urgently needed to develop a robust and sustainable integrated pest management (IPM) strategy, and this study provides data towards that direction.
15
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 (March 8, 2018): 1. http://dx.doi.org/10.21839/jfna.v1i1.113.
Анотація:
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 cultural practices affect the development of the bacterial canker.Orchard hygiene, restrictions on the movement of nursery plants, orchard management and cultural practices, chemical and biological controls and breeding programs are being employed to limit the diffusion of the disease and help kiwifruit orchards to survive and produce. A possible way seems to be the modification of environmental conditions and it is being explored through the building of plastic covers over the orchards. This research work is focused on the impact of plastic cover on fruit quality, microclimate conditions and incidence of Psa. To evaluate the impact of plastic cover on microclimate, quality of fruits and disease incidence the following parameters were evaluated: climatic parameters (temperature, PAR), quality parameters (color, fruit firmness, titratable acidity, °Brix, vitamin C), disease incidence (%). The use of a permanenttunnel modify light intensity and microclimate without any negative consequences on kiwifruits quality. Covering a kiwifruit orchard with a protective canopy reduces the spread of Psa throughout the orchard when covers are constructed over vines with low levels of infection.The use of plastic covers ensure the production of the current and future kiwifruit without compromising the quality of the fruit, but future trials will provide further information clarifying the effectiveness of the actual crop covers.
16
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 (November 28, 2011): 595–602. http://dx.doi.org/10.17221/69/2010-cjfs.
Анотація:
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 (408–1117 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 (wavelength range from 600 nm to 900 nm). The bruise regions were extracted from the component images of the five waveband images using RBF-SVM classification. The experimental results showed that the error of hidden bruises detection on fruits by means of hyperspectral imaging was 12.5%. It was concluded that the multiple optimal waveband images could be used to constructs a multispectral detection system for hidden bruises on kiwifruits.
17
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 (November 9, 2021): 279–93. http://dx.doi.org/10.1071/sr20311.
Анотація:
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 (CL); and (4) healthy plants with traditional fertiliser (HP). Most samples were taken during the growth period of kiwifruit plants, while activities of defensive-related enzymes and quality of kiwifruits were tested in the fructescence period. Key results CY and CL treatments significantly improved microbial activity, changed microbial structure, increased the diversity, richness and uniformity of microbial species, and altered the relative utilisation ratio of six carbon sources. Soil nutrients of kiwifruit plants with root rot improved with CY and CL compared to RP. Health of kiwifruit plants with CY and CL also improved compared to RP. Activities of defensive-related enzymes in CY and CL treatments were significantly higher than in RP treatment (P < 0.05). Fruit quality indices were also higher than RP. Conclusions CY and CL changed the microbial communities in soil, and improved soil nutrients and plant health. Implications By altering the soil microbial structure, biological agents used to control root rot in kiwifruit plants improved tree health and fruit quality, and provide an alternative to chemical control of root rot.
18
Commisso, Mauro, Stefano Negri, Martino Bianconi, Sofia Gambini, Sara Avesani, Stefania Ceoldo, Linda Avesani, and Flavia Guzzo. "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 (February 19, 2019): 897. http://dx.doi.org/10.3390/ijms20040897.
Анотація:
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 accumulated during development and ripening, along with two indolamines (serotonin and its precursor tryptamine), and these were monitored in greater detail by targeted metabolomics. The role of indolamines in kiwifruit development is completely unknown, so we also characterized the identity of genes encoding tryptophan decarboxylase in A. deliciosa and its close relative A. chinensis to provide insight into the corresponding biological processes. Our results indicate that abscisic acid and indolamines fulfill unrecognized functions in the development and ripening of kiwifruits.
19
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 (November 14, 2012): 2208–18. http://dx.doi.org/10.1017/s0007114512004400.
Анотація:
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 per d plus healthy diet (intervention) or healthy diet alone (control). Anthropometric measures, blood pressure (BP) and fasting blood samples (plasma lipids, serum apoA1 and apoB, insulin, glucose, high-sensitivity C-reactive protein (hs-CRP)) were taken at baseline, and at 4 and 8 weeks. After the kiwifruit intervention, plasma HDL-cholesterol (HDL-C) concentrations were significantly higher (mean difference 0·04; 95 % CI 0·01, 0·07 mmol/l;P= 0·004) and the total cholesterol (TC):HDL-C ratio was significantly lower (mean difference − 0·15; 95 % CI − 0·24, − 0·05 mmol/l;P= 0·002) compared with the control. In carriers of theAPOE4allele, TAG decreased significantly (mean difference − 0·18; 95 % CI − 0·34, − 0·02 mmol/l;P= 0·03) with kiwifruit compared with control. There were no significant differences between the two interventions for plasma TC, LDL-C, insulin, glucose, hs-CRP and BP. The small but significant increase in HDL-C and decrease in TC:HDL-C ratio and TAG (inAPOE4carriers) suggest that the regular inclusion of green kiwifruit as part of a healthy diet may be beneficial in improving the lipid profiles of men with high cholesterol.
20
Towantakavanit, Korsak, Yong Park, and Shela Gorinstein. "Bioactivity of wine prepared from ripened and over-ripened kiwifruit." Open Life Sciences 6, no. 2 (April 1, 2011): 205–15. http://dx.doi.org/10.2478/s11535-010-0118-x.
Анотація:
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 solid content (13.5%) in the wine produced from over-ripened fruits increased in comparison with the wine produced from ripened samples (10.3%). In both groups there was a decrease to 5° Brix at the end of fermentation. Difference of fruit maturity did not have a significant effect on acidy, pH, nor color of wine. The highest scores of total acceptance estimated during fermentation were for wine made from over-ripened fruits. Total phenolics content and antioxidant activities were similar in both wine groups while the mineral content, especially potassium, in wine made from over-ripened kiwifruit was higher than wine produced from ripened fruits. In conclusion, the quality characteristics of kiwifruit wine made from over-ripened fruit treated with pectinase showed higher values of wine in many aspects such as sensory value, alcohol and total phenolics content, antioxidant activity, minerals and production yield.
21
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 (November 26, 2020): 8432. http://dx.doi.org/10.3390/app10238432.
Анотація:
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 activity (AA) was evaluated on kiwifruit chips air-dried at three different temperatures (50, 60, 70 °C). The results showed that better color maintenance was observed at the drying temperature of 60 °C. Concerning the bioactive compounds, a good retention in total polyphenols (TP), vitamin C content and AA with the DPPH method was obtained on OD and PEF kiwifruit dried snacks, similar to that of control samples. Instead, the ABTS method showed the best AA in PEF and OD/PEF samples. In general, a shorter drying time in the OD- and PEF-treated samples could contribute to the higher sustainability of the process.
22
Antonelli, Michele, and Davide Donelli. "Kiwifruit (Actinidia spp.) Dietary Consumption for Constipation: A Systematic Review and Meta-Analysis." Future Pharmacology 1, no. 1 (November 4, 2021): 27–40. http://dx.doi.org/10.3390/futurepharmacol1010003.
Анотація:
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 four weeks. Included trials almost exclusively involved young or middle-aged adults with a high female-to-male ratio, whereas direct evidence for elderly people (>65 years old) is scant. Moderate quality evidence indicated that kiwifruit dietary consumption can improve complete bowel movements per week and decrease stool consistency in both healthy subjects and patients with constipation due to irritable bowel syndrome, probably owing to the fruit fibre and water content. Kiwifruit dietary consumption can also have beneficial effects beyond intestinal motility, such as a mild anti-inflammatory and antioxidant effect on the gut barrier, due to a combined activity of all its nutrients (enzymes, vitamins, minerals). When only patients affected by constipation were considered, kiwifruit consumption was likely associated with a short-term significant increase in defecation frequency but not always with significant changes in stool consistency. These results were also supported by studies characterised by the highest methodological quality and confirmed by the meta-analysis about the effects of kiwifruit-based interventions on defecation frequency (g = 0.576; 95% CI: (0.174; 0.978); p = 0.012). Further investigations on the topic are recommended to strengthen the consistency of current evidence with larger trials.
23
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 (July 11, 2022): 624. http://dx.doi.org/10.3390/horticulturae8070624.
Анотація:
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 dilution liquid, which significantly (p < 0.01) exceeded the 72.05%, 52.59%, 62.17% and 33.52% effect of tebuconazole 2500-, oligosaccharins 2500-, tebuconazole 5000- and oligosaccharins 5000-fold liquids, respectively. Simultaneously, co-application of tebuconazole and oligosaccharins was more effective for enhancing the resistance, growth and quality of kiwifruit compared with tebuconazole or oligosaccharins alone. This work highlights that oligosaccharins used together with tebuconazole can be proposed as a practicable measure for managing kiwifruit soft rot and reducing the application of chemical synthetic fungicides.
24
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 (March 2015): 412–15. http://dx.doi.org/10.21273/hortsci.50.3.412.
Анотація:
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, and 120 days for postharvest quality evaluation. Postharvest evaluations included chromatic parameters (L*, a*, b*, hue, and chroma), firmness, and physiological parameters [phenolic content and polyphenol oxidase (PPO)]. Heating combined with Ca dips significantly reduced PPO activity. The results showed that mild heat treatments in combination with CaCl2 maintained chromatic parameters for kiwifruits compared with control and hot water or CaCl2 treatments solely. In addition, the levels of total phenolic compounds remained significantly higher for hot water combined with CaCl2-treated fruit as compared with control or untreated fruits. According to the results, hot water treatments had a significant firming effect, whereas CaCl2 dips solely had less effect on chromatic parameters. However, the influence of hot water treatments was dependent on application time with (treatment that showed significant results) showing significant improved kiwifruit postharvest qualities. Overall, with this simple and non-contaminant technology, after long-term storage, quality of kiwifruit could be even greater than in recently harvested fruits.
25
Singletary, Keith. "Kiwifruit." Nutrition Today 47, no. 3 (2012): 133–47. http://dx.doi.org/10.1097/nt.0b013e31825744bc.
26
Díaz, G. A., B. A. Latorre, S. Jara, E. Ferrada, P. Naranjo, J. Rodríguez, and J. P. Zoffoli. "First Report of Diaporthe novem Causing Postharvest Rot of Kiwifruit During Controlled Atmosphere Storage in Chile." Plant Disease 98, no. 9 (September 2014): 1274. http://dx.doi.org/10.1094/pdis-02-14-0183-pdn.
Анотація:
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 postharvest pathogen associated to kiwifruit. Symptoms were soft rot with brown skin that started at the stem-end and in severe cases affected the entire fruit. Internally, affected fruit showed browning and watery tissues. Twelve affected fruits were surface disinfested (75% ethanol) and small pieces of internal rotten tissues were placed on acidified potato dextrose agar (APDA) for 7 days at 20°C. Twelve isolates were obtained, and four of them were identified morphologically and molecularly as Diaporthe ambigua, a species that has been previously described causing rot in stored kiwifruits in Chile (2). However, eight other flat, white to grayish colonies with sparse dirty-white aerial mycelium at the edge of the dish were obtained (3). Black pycnidia contained unicellular, hyaline, biguttulate, oval to cylindrical alpha conidia, with obtuse ends of (7.9) 6.7 (5.3) × (2.9) 2.5 (2.1) μm (n = 30). These isolates were tentatively identified as a Diaporthe sp. The species identification was determined by sequencing comparison of the internal transcribed spacer (ITS1-5.8S-ITS2) region of the rDNA (GenBank Accession Nos. KJ210020 to 24, KJ210027, and KJ210033) and a portion of beta-tubulin (BT) (KJ210034 to 38, KJ210041, and KJ210047) using primers ITS4-ITS5 and Bt2a-Bt2b, respectively. BLAST analyses showed 99 to 100% identity with D. novem J.M. Santos, Vrandecic & A.J.L Phillips reference ex-type (KC343156 and KC344124 for ITS and BT, respectively) (3). Eighteen mature kiwifruits cv. Hayward were inoculated using a sterile cork borer on the surface of the fruit and placing 5-mm agar plugs with mycelial of D. novem (DN-1-KF). An equal number of fruits treated with sterile agar plugs were used as negative controls. After 30 days at 0°C under CA, all inoculated fruit showed rot symptoms with lesions 7.8 to 16.4 mm in diameter. The same D. novem isolate was inoculated with 30 μl of a conidial suspension (106 conidia/ml) on the surface of 18 ripe kiwifruits that were previously wounded and non-wounded as described above. An equal number of wounded and non-wounded fruits, treated with 30 μl sterile water, were used as negative controls. All inoculated wounded fruits developed rot symptoms with necrotic lesions of 14.1 to 20.2 mm of diameter after 14 days at 25°C. Inoculated non-wounded and negative control fruits remained symptomless. Koch's postulates were fulfilled by re-isolating D. novem only from the symptomatic fruits. To our knowledge, this is the first report of rot caused by D. novem on kiwifruit during cold storage in Chile and worldwide. Therefore, both Diaporthe species appears to be associated to Diaporthe rot of kiwifruit in Chile. References: (1) Belrose, Inc. World Kiwifruit Review. Belrose, Inc. Publishers, Pullman, WA, 2012. (2) J. Auger et al. Plant Dis. 97:843, 2013. (3) R. Gomes et al. Persoonia 31:1, 2013. (4) L. Luongo et al. J. Plant Pathol. 93:205, 2011.
27
Shang, Jing, Qi Jia, Lei Zhang, Siqi Zhang, Junbo Du, Wenming Wang, and Jing Shui. "Occurrence and Molecular Variability of the Main Kiwifruit Viruses in the Sichuan Province of China." Viruses 14, no. 11 (November 6, 2022): 2460. http://dx.doi.org/10.3390/v14112460.
Анотація:
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 identified, with AcVA isolates clustering mainly in subgroup I, and AcVB isolates clustering mainly in subgroups II, III, and IV. All CMV isolates clustered in subgroup II, and AcCRaV isolates clustered in subgroup IA. The genome of AcVA and AcCRaV was under negative selection pressure, while the genome of AcVB and CMV was under positive selection pressure. All the viruses, except AcVB, were in a state of expansion. The full-length genome of the most widely distributed AcCRaV isolate in kiwifruits in the Sichuan province was characterized by sequencing. Unique eight-nucleotide (TTTTTGAT) repeats were found in the 5′-terminal non-coding region of the AcCRaV RNA3 in a possible association with reduced disease symptoms. This is the first study of kiwifruit viruses in Sichuan.
28
Li, Zhe-Xin, Min Chen, Yu-Xiang Miao, Qiang Li, Yun Ren, Wen-Lin Zhang, Jian-Bin Lan, and Yi-Qing Liu. "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.
Анотація:
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 protein (PGIP) gene in kiwifruit resistance to B. cinerea. Virus-induced silencing of AcPGIP resulted in enhanced susceptibility of kiwifruit to B. cinerea. Antioxidant enzymes, secondary metabolites and endogenous hormones were analysed to investigate kiwifruit responses to B. cinerea infection. Kiwifruit effectively activated antioxidant enzymes and secondary metabolite production in response to B. cinerea, which significantly increased Indole-3-acetic acid (IAA), gibberellin 3 (GA3) and abscisic acid (ABA) content relative to those in uninfected fruit. Silencing of AcPGIP enabled kiwifruit to quickly activate hormone-signaling pathways through an alternative mechanism to trigger defence responses against B. cinerea infection. These results expand our understanding of the regulatory mechanism for disease resistance in kiwifruit; further, they provide gene-resource reserves for molecular breeding of kiwifruit for disease resistance.
29
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.
Анотація:
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 (TFC), and total phenolics content (TPC) were also suppressed by citral. In contrast, citral treatment induces the activation of antioxidant enzyme system such as superoxide dismutase (SOD), peroxidase (POD), and catalase (CAT). Collectively, the results indicated that citral treatment delays postharvest senescence and prolongs storage life by enhancing antioxidant capacity in harvested kiwifruits. These findings suggest that citral has the potential to be used as a promising natural preservative for the extension of postharvest quality in harvested kiwifruit.
30
Wang, Yanling, Baopeng Ma, Yuzhu Li, Dan Wu, Bo Du, Hang Wang, Peng Yang, Dan Ren, Xiaochun Wang, and Jin Huang. "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 (November 10, 2022): 2345. http://dx.doi.org/10.3390/pr10112345.
Анотація:
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 increases the postharvest time. Transcriptome sequencing data revealed that the regulation of 14-OH BR on kiwifruit growth acts mainly by activating Brassinosteroid (BR) signaling to synergistically and antagonistically stimulate the signaling of other endogenous growth regulators, including auxin (IAA), abscisic acid (ABA), cytokinin (CK), gibberellin (GA), jasmonic acid (JA) and ethylene (ET).
31
Zhou, You, Guoshu Gong, Yongliang Cui, Daixi Zhang, Xiaoli Chang, Rongping Hu, Na Liu, and Xiaofang Sun. "Identification of Botryosphaeriaceae Species Causing Kiwifruit Rot in Sichuan Province, China." Plant Disease 99, no. 5 (May 2015): 699–708. http://dx.doi.org/10.1094/pdis-07-14-0727-re.
Анотація:
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, pathogenicity testing, and comparisons of DNA sequences of the internal transcribed spacer, transcription elongation factor 1-α, and β-tubulin genes, 135 isolates of Botryosphaeriaceae were identified as B. dothidea, Lasiodiplodia theobromae, and Neofusicoccum parvum. All of these species were found to cause kiwifruit rot. To understand the infection cycle of kiwifruit rot pathogens, these three species were used to inoculate leaves and shoots of kiwifruit. The results showed that these species could cause spots on leaves and lesions on shoots, producing abundant pycnidia on leaves and shoots surfaces. Moreover, B. dothidea conidia and ascospores from overwintered pycnidia and pseudothecia in kiwifruit orchards in April and August could cause fruit rot and spots on leaves of kiwifruit. Therefore, we concluded that overwintered pycnidia and pseudothecia of B. dothidea in kiwifruit orchards are the primary inoculum for kiwifruit rot, with new pycnidia that develop during the growing season serving as a secondary inoculum. This is the first report of N. parvum and L. theobromae causing kiwifruit rot in China and is also the first report that B. dothidea is able to overwinter as pycnidia and pseudothecia in kiwifruit orchards and serve as the primary inoculum for kiwifruit rot.
32
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 (June 2013): 442–47. http://dx.doi.org/10.1139/cjpp-2012-0303.
Анотація:
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-density lipoprotein cholesterol, and decrease triglycerides, platelet aggregation, and elevated blood pressure. Consuming gold kiwifruit with iron-rich meals improves poor iron status, and green kiwifruit aids digestion and laxation. As a rich source of antioxidants, they may protect the body from endogenous oxidative damage. Kiwifruit may support immune function and reduce the incidence and severity of cold or flu-like illness in at-risk groups such as older adults and children. However, kiwifruit are allergenic, and although symptoms in most susceptible individuals are mild, severe reactions have been reported. While many research gaps remain, kiwifruit with their multiple health benefits have the potential to become part of our “daily prescription for health.”
33
Monro, John, Suman Mishra, Halina Stoklosinski, Kerry Bentley-Hewitt, Duncan Hedderley, Hannah Dinnan, and Sheridan Martell. "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 (August 3, 2022): 3189. http://dx.doi.org/10.3390/nu14153189.
Анотація:
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 pulp (WB+KFneut), WB + low-fibre kiwifruit juice (WB+KFjuice) and WB+KFsug + kiwifruit organic acids (WB+KFsug+OA). All meals were spiked with 100 mg sodium [1-13C] acetate to measure intestinal absorption. Each participant ingested all meals in random order. Blood glucose and breath 13CO2 were measured at ingestion and at 15 min intervals up to 180 min. Compared with WB+KFsug, whole kiwifruit pulp (WB+KF) almost halved glycaemic response amplitude (p < 0.001), reduced incremental area under the blood glucose response curve (iAUC) at 30 min (peak) by 50% (p < 0.001), and averted late postprandial hypoglycaemia. All other treatments suppressed response amplitude half as much as whole kiwifruit and averted acute hypoglycaemia, with little effect on iAUC. Effects on 13CO2 exhalation paralleled effects on blood glucose (R2 = 0.97). Dietary fibre and organic acids contributed equally to the anti-glycaemic effect of kiwifruit by reducing intestinal absorption rate. Kiwifruit flesh effectively attenuates glycaemic response in carbohydrate exchange, as it contains fructose, dietary fibre and organic acids.
34
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 (June 19, 2021): 2103. http://dx.doi.org/10.3390/nu13062103.
Анотація:
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 kiwifruit pericarp and pulp and that of gold kiwifruit pulp only. The highest postprandial blood glucose elevation was suppressed by 27.6% and the area under the blood glucose elevation curve by 29.3%, even with the exclusive ingestion of gold kiwifruit pulp. We predicted that the ingestion of both the pericarp and pulp of gold kiwifruit would reduce the postprandial blood glucose elevation to a greater extent than that of gold kiwifruit pulp only; however, there was no significant difference between the two. These results indicate that gold kiwifruit consumption significantly suppresses the postprandial blood glucose elevation regardless of pericarp presence or absence and the timing of ingestion.
35
Chene, Guiwen, Carlos Crisosto, and David Garner. "239 RESPONSE OF KIWIFRUIT SOFTENING TO ETHYLENE APPLICATION." HortScience 29, no. 5 (May 1994): 463f—463. http://dx.doi.org/10.21273/hortsci.29.5.463f.
Анотація:
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, ethylene treated and untreated kiwifruit softened at the same rate. Ethylene treatment did not enhance kiwifruit CO2 and ethylene production except at the first harvest time. Furthermore, ethylene treated kiwifruit did not have higher respiration and ethylene rates than untreated kiwifruit when measured at 0, 5 and 20C.
36
Wu, Yi, Yicheng Wang, Jiaxiu Sun, Yuling Liu, Shrestha Sujata, Yunfeng Wu, and Lei Zhao. "Effects of Actinidia Yellowing Ringspot Virus on the Yield and Quality of Kiwifruit." Plant Disease 106, no. 3 (March 1, 2022): 800–804. http://dx.doi.org/10.1094/pdis-06-21-1304-sc.
Анотація:
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 contents of ‘Hayward’ kiwifruit grafted with AYRSpV-infected scions. The results showed that, after AYRSpV infection, symptoms including chlorotic ringspots were mainly observed in the spring and gradually recovered with high summer temperatures. A few of the leaves that did not recover showed symptoms of albinism, which lasted until the leaves fell. We found that AYRSpV infection could reduce the chlorophyll content of Hayward kiwifruit by 74.61 to 76.64%, fruit yield by 14.50 to 24.10%, sugar-to-acid ratio by 50.09 to 50.57%, and fruit dry matter content by 1.67 to 1.78%. Our results showed that AYRSpV infection could significantly affect the yield and quality of Hayward kiwifruit.
37
Sharma, Anup, Sulochana Thapa, and Mohan Prasad Khatiwada. "Production, Marketing And Future Prospects of Kiwifruit in Nepal." International Journal of Applied Sciences and Biotechnology 8, no. 2 (June 25, 2020): 179–86. http://dx.doi.org/10.3126/ijasbt.v8i2.29083.
Анотація:
Kiwifruit is one of the leading agriculture commodities having tremendous potential of export to the international market. Nepal offers suitable topography, climate and soil for profitable production of kiwifruit having unique taste, precocity and high nutritive and medicinal values. This study attempts to analyze the production trend, export and import, current scenario and future prospects of kiwifruit in Nepal. Findings shows that the production of kiwifruit is in increasing trend with an average annual growth rate of 46.5% from fiscal year 2014/15 to 2016/17 in Nepal. The commercialization of Nepalese kiwifruit is still in the state of infancy. Even though possessing passable shot in local and the global market, country yet produces small-scale of kiwifruit. The main challenges include inadequate scientific research on kiwifruit, lack of adoption of improved technology, insufficient investment, and poor-quality planting material, unstable prices and profit margins along with inappropriate market channels. Thus, to fortify kiwifruit subsector, it is recommended to focus on strategy of improving kiwifruit productivity with conventional mechanization, improved technology adoption, price intervention, market recognition, establishment of storage and processing centers and diplomatic relations for convenient global marketing.
Int. J. Appl. Sci. Biotechnol. Vol 8(2): 179-186
38
Meingassner, Lisa. "The Kiwifruit Industry and Kiwifruit Production in Western Húnán." Vienna Journal of East Asian Studies 1, no. 1 (March 1, 2011): 63–89. http://dx.doi.org/10.2478/vjeas-2011-0003.
Анотація:
Abstract This article is about kiwifruit production in the north-western part of Húnán province in central China. It provides an overview of the kiwifruit industry in China and traces the development of kiwifruit production in this specific region. It presents the results of a case study conducted at Jíshǒu University in Xiǎngxī Tǔjīa and Miáo Autonomous Prefecture. Situated in a poor and economically underdeveloped area, the university concentrates on local minorities and the development of the region. It has initiated many projects to help in lifting poverty, one of them being the Kiwifruit Project, which encourages local farmers to get actively involved in kiwifruit production and processing. The paper highlights the cooperation between the academic institution, an industrial partner and government agencies in this endeavour. It addresses the problems and challenges that the establishment of a kiwifruit industry in Xiǎngxī has faced over a run of more than two decades, shows solutions based on innovation as in the form of developing new breeds or the introduction of organic farming, and evaluates the socioeconomic as well as the ecological impact the project has had on the local society and environment.
39
Costa, G., R. Testolin, and G. Vizzotto. "KIWIFRUIT POLLINATION: BEES AND WIND CONTRIBUTION." HortScience 27, no. 6 (June 1992): 668f—668. http://dx.doi.org/10.21273/hortsci.27.6.668f.
Анотація:
The aim of the experiment was to define the wind and the bees effect on kiwifrut pollination. Experiment was carried out for two years in an adult kiwifruit orchard, with a ratio between staminate (cv Matua) and pistillate (cv Hayward) vines of 1:7. Four different pollination treatments were tested on kiwifruit. Bees effectiveness was evaluated on both open pollination (OP-Bees) or net-isolated vines conditions (IV-Bees). The results obtained were compared with those achieved on net-isolated vines without bees in (IV-Wind) and on hand-pollinated vines (HP). Four rows (80 vines) were net-isolated and 14 uniform vines per treatment were choosen to collect productive data. In the IV-Wind treatment traps were used to capture insects present inside the nets. Wind speed was detected inside and outside the nets. Data showed that the net isolation system did not consistently modify wind speed and no insects were founds in the traps. As far as productive data best results were obtained on HP vines. Bee-pollinated vines always reached higher yield and average fruit weight than wind-pollinated vines. However no statistical differences were detected between fruit weight of OP-Bees and IV-Wind vines treatments. The results showed that in general bees represent a more efficient pollination agent than wind, even if the health of the bees and the position of the hives in the orchard have to be carefully considered to achieve best results.
40
Eltorki, M., R. Leong, and E. Ratcliffe. "A241 KIWIFRUIT AND KIWIFRUIT EXTRACTS FOR TREATMENT OF CONSTIPATION: A SYSTEMATIC REVIEW AND META-ANALYSIS." Journal of the Canadian Association of Gastroenterology 5, Supplement_1 (February 21, 2022): 133–34. http://dx.doi.org/10.1093/jcag/gwab049.240.
Анотація:
Abstract Aims This systematic review and meta-analysis aimed to determine the effectiveness of kiwifruit or kiwifruit extracts in thetreatment of constipation. Methods Electronic databases were searched from inception until January 2021. Eligible studies enrolled participants with functional constipation (FC) or irritable bowel syndrome with constipation (IBS-C) with randomization to receive kiwifruit or kiwifruit extracts vs. any non-kiwifruit control. Standardized meandifference (SMD) or mean difference (MD) with confidence intervals (CI) were determined for the following outcomes: weekly frequency of spontaneous bowel movements (SBM) and Bristol Stool Scale (BSS). GRADE approach was used to rate the certainty of evidence. PROSPERO registration number CRD42020207365. Results Seven randomized controlled trials including 399 participants (82% female; mean age 42 years [Standard Deviation 14.6]) were included. Compared with placebo, kiwifruit extract might increase weekly frequency of SBM (MD 1.36; 95% CI -0.44 to 3.16) with low certainty evidence. Kiwifruit had an uncertain effecton BSS (SMD 1.54; 95% CI -1.33 to 4.41) with very low certainty evidence. Compared with psyllium, kiwifruitmay increase weekly SBM (MD 1.1; 95% CI -0.02 to 2.04) and may increase BSS (softer stools) (MD 0.63;95% CI 0.01 to 1.25) both with low certainty evidence. Compared to placebo, kiwifruit encapsulated extracts may result in an increase in minor adverse events (Relative Risk 4.58; 95% CI 0.79 to 26.4). Conclusions Among individuals with constipation, overall low certainty of evidence indicate that kiwifruit may increase SBM when compared to placebo or psyllium. Although overall results are promising, establishing therole of kiwifruit in FC or IBS-C requires large, methodologically rigorous trials. Funding Agencies None
41
Abid, Muhammad, Zupeng Wang, Chen Feng, Juan Luo, Yi Zhang, Jing Tu, Xinxia Cai, and Puxin Gao. "Genome-Wide Identification and Structural Characterization of Growth-Regulating Factors (GRFs) in Actinida eriantha and Actinidia chinensis." Plants 11, no. 13 (June 21, 2022): 1633. http://dx.doi.org/10.3390/plants11131633.
Анотація:
Growth-regulating factors (GRFs) encode plant-specific transcription factors that play a vital role in regulation of plant growth, development, and stress response. Although GRFs have been identified in various plants, there is no reported work available in Actinidia (commonly known as kiwifruit) so far. In the present study, we identified 22 GRF genes on A. chinensis (hereafter A. chinensis is referred to as Ac, and GRF genes in A. chinensis are referred to as AcGRF) distributed on 17 chromosomes and one contig, and 26 GRF genes in A. eriantha (hereafter A. eriantha is referred to as Ae, and GRF genes in A. eriantha are referred to as AeGRF) distributed on 21 chromosomes. Phylogenetic analysis showed that kiwifruit GRF proteins were clustered into five distinct groups. Additionally, kiwifruit GRFs showed motif composition and gene structure similarities within the same group. Synteny analysis showed that whole-genome duplication played a key role in the expansion of the GRF family in kiwifruit. The higher expression levels of kiwifruit GRFs in young tissues and under stress conditions indicated their regulatory role in kiwifruit growth and development. We observed two genes in Ae (AeGRF6.1, AeGRF 6.2) and two genes in Ac (AcGRF 6.1, AeGRF 6.2) significantly upregulated in different RNA-seq datasets. The presence of conserved protein structures and cis-regulatory elements caused functional divergence in duplicated gene pairs. The subcellular localization indicated the presence of kiwifruit GRFs in the nucleus of the plant cell. Protein-protein interaction analysis predicted AtGIF protein orthologs for AcGRFs and AeGRFs. Taken together, we systematically analyzed the characterization of kiwifruit GRF family members for their potential role in kiwifruit development and Pseudomonas syringae pv. actinidiae (Psa.) invasion response. Further functional studies of kiwifruit GRFs in plant growth, development, and stress response will provide valuable insights for kiwifruit breeders.
42
Zhao, Lei, Wen Yang, Yuanle Zhang, Zhanmin Wu, Qiao-Chun Wang, and Yunfeng Wu. "Occurrence and Molecular Variability of Kiwifruit Viruses in Actinidia deliciosa ‘Xuxiang’ in the Shaanxi Province of China." Plant Disease 103, no. 6 (June 2019): 1309–18. http://dx.doi.org/10.1094/pdis-09-18-1570-re.
Анотація:
Kiwifruit (Actinidia spp.) is an economically substantial fruit crop with China the main producer. China is the primary source of wild kiwifruit and the largest producer of kiwifruit in terms of both production and planting area, and Shaanxi province is the largest kiwifruit producer in China. Previous studies reported presence of kiwifruit viruses in Actinidia chinensis. In this study, six viruses were identified in kiwifruit ‘Xuxiang’ (A. deliciosa) in Shaanxi, China. The incidence, distribution, and genetic diversity of these viruses were studied. The results showed that Actinidia virus A (AcVA), Actinidia virus B (AcVB), Actinidia chlorotic ringspot-associated virus (AcCRaV), cucumber mosaic virus (CMV), apple stem grooving virus (ASGV), and potato virus X (PVX) were the main viruses infecting Xuxiang kiwifruit in Shaanxi, China. Incidence of the various viruses with both single and multiple infection varied with different kiwifruit-growing counties. For single virus infection, the highest and the lowest numbers of samples infected were about 22 for AcCRaV and 0 for AcVB in Meixian out of 170 samples, 12 for AcVA and 0 for CMV in Zhouzhi out of 120 samples, 10 for AcVA and 0 for AcVB, AcCRaV, ASGV, PVX, and CMV in Yangling out of 70 samples, and 8 for AcCRaV and CMV and 0 for AcVA, AcVB, ASGV, and PVX in Hanzhong out of 80 samples, respectively. Samples which were multiply infected with two or more viruses were also detected. Analysis of the phylogenetic tree of these viruses showed some genetic variability in the AcVA, AcVB, and AcCRaV isolates of Shaanxi kiwifruit. There was no obvious molecular variation in the coat protein genes of ASGV, CMV, and PVX virus isolates from Shaanxi kiwifruit. The present study is the first large-scale survey of kiwifruit viruses in Shaanxi, China. To our knowledge, this is the first report of PVX infecting kiwifruit and the first report of molecular variability of AcVA, AcVB, and AcCRaV. These results provide important data for studying the genetic evolution of AcVA, AcVB, AcCRaV, ASGV, CMV, and PVX.
43
Ferguson, A. R. "KIWIFRUIT (ACTINIDIA)." Acta Horticulturae, no. 290 (May 1991): 603–56. http://dx.doi.org/10.17660/actahortic.1991.290.14.
44
Lenting, G. "KIWIFRUIT TRANSPORT." Acta Horticulturae, no. 297 (April 1992): 655–58. http://dx.doi.org/10.17660/actahortic.1992.297.87.
45
Sotiropoulos, Thomas, Magdalene Koukourikou-Petridou, Antonios Petridis, Dimitrios Stylianidis, Dimitrios Almaliotis, Ioannis Papadakis, Ioannis Therios, and Athanassios Molassiotis. "‘Tsechelidis’ Kiwifruit." HortScience 44, no. 2 (April 2009): 466–68. http://dx.doi.org/10.21273/hortsci.44.2.466.
46
Froud, K. J., N. Cogger, and R. M. Beresford. "Kiwifruit bacterial canker in Hayward kiwifruit Design of a quantitative questionnaire for kiwifruit growers." New Zealand Plant Protection 69 (January 8, 2016): 30–38. http://dx.doi.org/10.30843/nzpp.2016.69.5912.
Анотація:
Longer term effects of Pseudomonas syringae pv actinidiae biovar 3 (Psa) on Hayward kiwifruit (Actinidia chinensis var deliciosa) production are unclear and there is uncertainty about what impact orchard activities could have on disease prevalence The aim of the present study was to determine the validity of the data obtained from a crosssectional observational study using a quantitative postal questionnaire on disease and risk factor prevalence from commercial growers of Hayward The questionnaire was sent to 1669 growers and 442 responded (26) a response rate similar to that of other agriculture surveys in New Zealand Nonresponses were analysed against a range of factors to assess response bias There was a higher response rate from organic growers and those affiliated with specific packhouses There were no differences between responders and nonresponders according to the period of time their orchard had been infected with Psa or to orchard productivity We conclude that a postal questionnaire was an effective way to obtain quantitative disease risk factor and hygiene data from commercial producers
47
Popovic, Milica, Milica Grozdanovic, and Marija Gavrovic-Jankulovic. "Kiwifruit as a food allergen source." Journal of the Serbian Chemical Society 78, no. 3 (2013): 333–52. http://dx.doi.org/10.2298/jsc121210011p.
Анотація:
Since its first appearance on the market kiwifruit has become very popular in the human diet due to its pleasant taste, low caloric value and high content of vitamin C. However, kiwifruit allergy has become a frequent cause of type I hypersensitivity in the western society. Molecular basis for kiwifruit allergy has been ascribed to up-to-now 11 identified IgE reactive molecules. They are proteins and glycoproteins with a molecular mass between 50 and 10 kDa. The major kiwifruit allergen is a cysteine protease denoted as Act d 1, which represents 50% of the soluble protein extract. Due to a difference in the abundance of protein components and biological activity, the quality of kiwifruit extracts intended for allergy diagnosis can vary in content and amount of IgE reactive molecules. In addition, the quality of allergen extracts for allergy diagnosis depends on the fruit ripening stage and storage conditions. In terms of clinical reactivity it has become evident that kiwifruit allergy is not a homogeneous disorder. Different patterns of IgE reactivity accompany several clinical subgroups that have been identified in different geographical regions. In the last decade an enormous progress has been made in isolation and characterization of kiwifruit allergens. This paper will give an overview of the structural features of kiwifruit allergens.
48
Li, Zixu, Zhi He, Wei Hao, Kai Li, Xinting Ding, and Yongjie Cui. "Kiwifruit Harvesting Damage Analysis and Verification." Processes 11, no. 2 (February 16, 2023): 598. http://dx.doi.org/10.3390/pr11020598.
Анотація:
In order to reduce the mechanical damage during the kiwifruit picking process, the fruit rate of the picked fruit should be improved. The mechanical properties of the epidermis and interior of the fruit during the harvesting process were studied, so as to analyze the damage principle of the fruit. Firstly, a three-dimensional model of kiwifruit was constructed by point cloud scanning, and the flesh and placenta were filled in order to become a complete kiwifruit model. The elastic modulus, failure stress, and density of the kiwifruit skin, flesh, and placenta were obtained experimentally, and the material properties of the kiwifruit model were endowed with properties. Secondly, the finite element method was used to analyze the epidermis and internal stress of the kiwifruit by simulating the two processes of grabbing kiwifruit and picking to fruit boxes. The results show that the relative error of the simulation and test of the simulated grasping of kiwifruit was 6.42%, and the simulation and test of picking to fruit box confirmed the existence of damage, and the reflectivity of the damaged point in the detection was 6.18% on average, and the hardness value decreased to 8.30 kg/cm2 on average. The results from this study can provide a reference for control strategies and damage avoidance during grasping.
49
Xu, Bingqin, and David A. J. Teulon. "Arthropod pests of kiwifruit identified from Chinese language literature." New Zealand Plant Protection 72 (July 28, 2019): 281. http://dx.doi.org/10.30843/nzpp.2019.72.325.
Анотація:
References to many other kiwifruit arthropod pests (and diseases) were found as part of a process of searching Chinese language literature to understand the impact of brown marmorated stink bug (Halyomorpha halys; BMSB) and spotted lantern fly (Lycorma delicatula; SLF) on kiwifruit (Actinidia chinensis) and A. deliciosa in China. Information on other kiwifruit pests was collated from over 20 Chinese language publications found in searches of the Chinese National Knowledge Infrastructure platform using standard Chinese characters for BMSB, SLF and kiwifruit, and was ranked according to: (1) the number of publications they were mentioned in; and (2) the type of words used to describe their impact. In addition to BMSB and SLF, approximately 50 kiwifruit pests were identified from this process, including a number of species that were unknown to the New Zealand kiwifruit biosecurity community and which may pose a threat to kiwifruit production if they established in New Zealand. This work reinforces the need for searching Chinese databases with Chinese characters in combination with searches in international databases, to ensure comprehensive coverage for biosecurity risk assessment.
50
Rowe, C. A., D. P. Logan, and P. G. Connolly. "Plant callus response to egglaying by chorus cicada and its effect on egg hatch." New Zealand Plant Protection 69 (January 8, 2016): 305–9. http://dx.doi.org/10.30843/nzpp.2016.69.5901.
Анотація:
Chorus cicada Amphipsalta zelandica (Biosduval) is an endemic species of cicada that is a pest of kiwifruit Adult female cicadas cause damage to kiwifruit canes when egg laying The oviposition wound often stimulates the local formation of callus tissue in kiwifruit canes The effect of eggnest callusing on the proportion of eggs to hatch successfully was investigated as a potential plant resistance trait for selection The proportion of callus tissue covering the eggnest and the number of eggs hatched were measured from eggnests in canes of two kiwifruit cultivars Hayward and Zesy002 and stems of Hass avocado Eggnests with more callus tissue had reduced egg hatch in both cultivars of kiwifruit and avocado The host plant also affected egg hatch with significantly different hatch rates between the two kiwifruit cultivars and avocado at zero percent callusing