Kiwi fruit displays chlorophyll fluorescence. A physical model was developed to reproduce the observed original fluorescence for the whole fruit, from the emission of the different parts of the kiwi fruit. The spectral distribution of fluorescence in each part of the fruit, was corrected to eliminate distortions due to light re-absorption and it was analyzed in relation to photosystem II-photos...

Since 2008, Pseudomonas syringae pv. actinidiae, the causal agent of bacterial canker of kiwifruit has become the main pathogen of yellow and green fleshed kiwifruit. All major kiwifruit producing countries in the world have been affected by this bacterial pathogen, leading to substantial economic losses. This review presents the current knowledge on various aspects about the origin, epidemiolo...

Actinidia deliciosa (A. Chev.) C.F. Liang & A.R& Ferguson, 1984 contains a large number of target analytes, which are biologically active compounds. HPLC-ion trap-MS/MS (tandem mass spectrometry) was used to identify analytes in extracts A. (varieties Abbot, Alison, Bruno, Hayward, Monti), originating from the Adler's Branch N.I. Vavilov All-Russian Institute Plant Genetic Resources. Separately...

Pectobacterium carotovorum subsp. actinidiae is the causal agent of summer canker in kiwifruit plants in South Korea. We report here the draft genome sequences of two P. carotovorum subsp. actinidiae strains, ICMP 19971 and ICMP 19972, which were originally isolated from Actinidia chinensis with symptoms of summer canker. These genome sequences will aid in the identification of genetic traits a...

The quality of two kiwifruit varieties [ Actinidia chinensis var. deliciosa , ‘Hayward’ (green-fleshed), and ‘Zesy002’ (gold-fleshed)] was determined after X-ray irradiation at doses suitable for disinfestation quarantine pests. Fruit were treated with 0, 200, 400, 600, or 800 Gy stored 14 days 2 °C. Irradiation did not affect soluble solids content, respiration rate, taste. Minimal softening o...