Modelling chlorophyll fluorescence of kiwi fruit (Actinidia deliciosa).

Bioactivity and nutritional properties of hardy kiwi fruit Actinidia arguta in comparison with Actinidia deliciosa †̃Haywardâ€TM and Actinidia eriantha †̃Bidanâ€TM

The aim of this research is to identify and compare the bioactive compounds, antioxidant capacities and binding potentials to human protein in different varieties of hardy kiwi (Actinidia (A.) arguta), ‘Hayward’ (Actinidia deliciosa) and less – known ‘Bidan’ (Actinidia eriantha). Polyphenols, flavonoids, flavanols, tannins, vitamin C, lutein, zeaxanthin and dietary fibers were significantly hig...

The Effects of Postharvest Treatments of Salicylic Acid and Potassium Permanganate on the Storage of Kiwifruit

BAL, E. and S. CELIK, 2010. The effects of postharvest treatments of salicylic acid and potassium permanganate on the storage of kiwifruit. Bulg. J. Agric. Sci., 16: 576-584 Kiwifruit (Actinidia deliciosa cv. Hayward) was used to investigate the effects of salicylic acid (0.5 mM, 1 mM) and potassium permanganate treatments on fruit quality and storage life during storage for two years. After tr...

Effect of Hydrogen Cyanamide on Flowering, Yeild and Fruit Quality of Actinidia deliciosa cv. Hayward Kiwifruit in The East of Guilan Provinve

Ascorbate Biosynthesis during Early Fruit Development Is the Main Reason for Its Accumulation in Kiwi

BACKGROUND Ascorbic acid (AsA) is a unique antioxidant as well as an enzyme cofactor. Although it has multiple roles in plants, it is unclear how its accumulation is controlled at the expression level, especially in sink tissues. Kiwifruit (Actinidia) is well-known for its high ascorbate content. Our objective was to determine whether AsA accumulates in the fruits primarily through biosynthesis...

Expression Differences of Pigment Structural Genes and Transcription Factors Explain Flesh Coloration in Three Contrasting Kiwifruit Cultivars

Fruits of kiwifruit cultivars (Actinidia chinensis and A. deliciosa) generally have green or yellow flesh when ripe. A small number of genotypes have red flesh but this coloration is usually restricted to the inner pericarp. Three kiwifruit cultivars having red ('Hongyang'), or yellow ('Jinnong-2'), or green ('Hayward') flesh were investigated for their color characteristics and pigment content...