continual bearing and production of the highest quality fruits in kiwi requires initial training and regular annual pruning. effects of three training systems including t-bar, as a common training system, modified ty (mty) and y-shape (y), and two pruning levels (60 and 80 buds per vine) was studied on yield and quality characteristics of kiwifruit ‘hayward’. experiment was carried out in a fac...

Yu Zhiyong a,d, E. Mielczarski b, J.A. Mielczarski b, D. Laub c, L. Kiwi-Minsker a, A. Renken a, J. Kiwi a,∗ a Institute of Chemical Sciences and Engineering, SB-ISIC-LGRC, Swiss Federal Institute of Technology (EPFL), Station 6, 1015 Lausanne, Switzerland b INPL/ENG, CNRS, UMR 7569, LEM, Pole de l’Eau, 15 Av du Charmois, 54501 Vandoeuvre les-Nancy, France c Institute of Electron Microscopy (CI...

Results 132 (53%) SPT were assessed as being positive: 33 (47.8%) for CMP, 29 (51.7%) for egg white, 25 (44.6%) for egg yolk, 21 (47.7%) for peanuts, 11 (39.2%) for wheat, 9 (33.4%) for soybeans, 4 (16%) for kiwi. 211 (85%) PPT were assessed as being positive: 50 (72.5%) for CMP, 41 (73.2%) for egg white, 37(66.07%) for egg yolk, 27 (61.4%) for peanuts, 21 (75%) for wheat, 16 (59.25%) for soybe...

Highly dispersed PTFE/Co3O4 flexible films as photocatalyst showing fast kinetic performance for the discoloration of azo-dyes under solar irradiation P. Raja a, M. Bensimon b, U. Klehm c, P. Albers c, D. Laub d, L. Kiwi-Minsker a, A. Renken a, J. Kiwi a,∗ a Institute of Chemical Sciences and Engineering, LGRC, Laboratory of Photonics and Interface, Station 6, 1015 Lausanne, Switzerland b EPFL,...

”The most difficult thing with ideas is not to have them. It’s to find out if they’re good [1].” This position paper demonstrates the requirements for an idea management application and presents the idea management tool Ideator. The Ideator is a software tool which is currently under development and which offers innovative and flexible solutions to idea management in company environments. It is...

The study investigated the pH, acidity, soluble solids, total sugar, polyphenol, flavonoid, anthocyanin content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, and color of kombucha with a variety added fruit peels during fermentation process. Pear, grape, plum, orange, apple, golden kiwi were fermentation. pH showed decrease, while an increase in acidity was observed. An which higher...