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In the study, the kiwi fruit was sliced into various thicknesses as 5 mm and 7 mm, and those sliced specimens were put in the freeze-drying device. the mass losses of the specimens were measured and saved during the drying process and kinetic drying models were performed using those measurements. The mass losses of each kiwi slices in 100 g mass were measured every two hours in the experiment lasting 14 hours in total and moisture ratios (MR) were calculated as well. Considering the experimental results, 8 different kinetics drying models were performed using MATLAB software. As a result, the lowest reduced chi-square (X2) values for 5 mm and 7 mm thicknesses were calculated about 8.261x10-6 and 1.705x10-5 respectively, the root means square error values (RMSE) were about 0.002865 and 0.004146, respectively. Also, the coefficient of determination (R2) for both thicknesses was calculated as 0.9999 which was the highest result closest to 1. Among the 8 different kinetic drying models, the Logarithmic model was chosen as a proper kinetic drying model for kiwi products. When the moisture contents and drying rates were considered it was seen that the drying rate of kiwi slices with 7 mm thickness exhibited slow behavior because of the higher moisture content. Besides, it was determined that the effective diffusivity coefficients for specimens with 5 mm and 7 mm thickness were calculated as 2.25 × 10-10 m2/s and 3.28 × 10-10 m2/s respectively.

China has the largest area of kiwifruit production in the world. Pathogens associated with root diseases of kiwi trees have not been investigated extensively. In this research, three Phytophthora species, Phytophthora cactorum, Phytophthora cinnamomi, and Phytophthora lateralis, which are pathogenic to kiwi trees in the main planting areas of China, were studied. The population densities of these species in 128 soil samples from 32 kiwi orchards in 2017 and 2018 were measured using multiplex real-time quantitative PCR based on the ras-related protein gene Ypt1. P. cactorum was the most widely distributed of the three species in orchards of the Zhouzhi and Meixian prefectures. We used redundancy analysis to examine soil factors in the kiwi orchards to understand their effects on the population densities of the Phytophthora species. The redundancy analysis indicated that soil temperature and pH were significantly correlated with the abundance of P. cactorum and P. cinnamomi. In addition, two loop-mediated isothermal amplification detection systems for P. cactorum were developed based on the tigA gene. The color-change detection system proved to be accurate, sensitive, and faster than quantitative PCR. The results of this study, along with the loop-mediated isothermal amplification detection systems, will be of great use in the control of Phytophthora diseases for the production of kiwifruits in China.

Three previously undescribed compounds including two ergosterols, diaporthins A and B (1 and 2), and a pyrrolidinone derivative, (±)-diaporthin C (3), together with three known compounds 4‒6, were isolated from cultures of kiwi-associated fungus Diaporthe phragmitis. The racemic 3 was further separated into pure enantiomers. Their structures with absolute configurations were elucidated by means of spectroscopic analysis, as well as single crystal X-ray diffraction analysis and electronic circular dichroism (ECD) calculations. Compounds 5 and 6 showed antibacterial activity against Pseudomonas syringae pv. actinidae with MIC values of 25 and 6.25 μg/mL, respectively.

Kiwifruit (Actinidia species), a temperate plant, is becoming one of the most important crops in tropical regions of high altitudes at Limpopo Province, South Africa. During a survey on free-living nematodes in five kiwifruit orchards, 19 nematode species were identified from the soil samples across five kiwi orchards at Limpopo Province. Overall, the most prevalent nematodes encountered were Rhabditis species, followed by Cephalobus persegnis and Aporcelaimellus with 46.37, 45.12 and 18.29% frequency of occurrence, respectively. Prominence Values (PVs) of Rhabditis sp. (17834.40) and C. persegnis (14329.70) were higher when as compared to those of other free-living nematode species. The results indicated no significant correlation between the free-living nematode species and pH, except for Plectus aquatilis. However, Ca% had a significant positive correlation with C. persegnis, Acrobeles complexus, Clarkus papillatus, Trypilina, Diptherophora, Prismatolaimus and Aporcelaimellus. In contrast, Na and Ca exhibited a significant positive correlation with P. rigidus. In conclusion, the high altitude-kiwifruit-producing regions suggested the existence of a considerable range of free-living nematodes, with the highest nematode diversity in Nooyenskopje orchards.

The kiwi berry (Actinidia arguta) is a new product on the market that expanding worldwide acceptance and consumption. This widespread interest has created an increasing demand to identify the nutritional and health benefits of kiwi berry. Many studies are being actively conducted to investigate the composition and health‐promoting effects of kiwi berry. In this study, the phytochemical content of free and bound fractions of eight kiwi berry varieties were systematically investigated in order to better understand the potential of this superfood crop. Nine phenolic monomers were identified and quantified by ultrahigh‐performance liquid chromatography coupled with quadrupole time‐of‐flight mass spectrometry and ultrahigh‐performance liquid chromatography‐PAD. Antioxidant activity was further determined via peroxyl radical scavenging capacity and cellular antioxidant activity assays. The free extracts had higher phytochemical contents and antioxidant activities than the corresponding bound extracts among the eight kiwi berry varieties. Bivariate Pearson's and multivariate correlation analyses showed that antioxidant activities were most related to the total phenolic, flavonoid, vitamin C, and phenolic acids contents. The results provide a theoretical basis for the selection of kiwi berry varieties and the utilization of functional foods., This study aimed to assess and summarize the phytochemical profile and antioxidant activities of eight common kiwi berry varieties in China, exploring their potential functional properties in foodstuffs. The results demonstrate the differences in phytochemical profiles and antioxidant activities among different kiwi berry varieties, which will help to form useful guidance for plant breeders, food scientists, and consumers to provide a theoretical basis for the selection of kiwi berry varieties and the development and utilization of functional foods.

Increasing the yield of juice and biologically active components from plant raw materials is an urgent task in the production of functional beverages. For this, fruit, berry and vegetable pulp was treated with enzymatic preparations of pectolytic action and the yield of juice was determined. Samples of pulp of each raw material were treated with enzyme preparations: Fructocyme P6-L, Fructocyme P, Fructocyme MA, in an amount of 0.03% of the pulp mass. Enzymatic hydrolysis was carried out at 50 °C for two hours, after which the amount of obtained juice was compared with the control sample. As a result, when adding Fructocyme MA to the pulp of apples and carrots, the juice yield increases by 8% and 17%, respectively. When Fructocyme P6-L is added to the pulp of kiwi, blueberries, grapes, the juice yield increases by 6%, 12 and 10%, respectively. To determine the effect of enzyme preparations on the yield of biologically active components, the previously selected enzyme preparations were added to all samples in an amount of 0.01; 0.03; 0.05; 0.07% of the pulp mass, and the total content of polyphenols was determined by colorimetry and anthocyanins. As a result of the experiment, it was found that in terms of the amount of polyphenolic substances extracted from the pulp, fruit and berry raw materials can be divided into three groups: raw materials with loose pulp, with pulp of medium density and raw materials with dense pulp. As a result, individual enzyme preparations and optimal modes of application were selected for each type of raw material. The dependence of the content of polyphenolic compounds on the dosage of the addition of enzyme preparations has been established.

Naara-Aaba is an indigenous wine innovated by a woman who could predict a beautiful end to her vision of brewing wine from the sacred but exotic fruit kiwi. The brand was launched in 2017 at Hong village of Ziro, Arunachal Pradesh by Tage Rita Takhe; an engineer turned entrepreneur through her venture M/s Lambu Subu Food & Beverages. The brand was named after her late father-in-law lovingly known as ‘Naara’ and ‘Aaba’ meaning father. The motto of the company is to fight a social problem that wreaks havoc across the region, namely the suicides of thousands of farmers who cannot pay back their debt due to drought, poor harvest, and sometimes exacerbated by climate. Rita started her winery facing these hurdles and a field abundant in kiwi fruits. Despite facing many challenges such as lack of efficient production infrastructure, market connectivity, and minimum support from the government machinery, she has created a niche market in the wine industry. This case aims to establish the applicability of the Blue Ocean strategy by applying the tools to create an uncontested market space for Naara-Aaba, the first organic kiwi wine from the north-eastern states of India and second in the world after New Zealand. Research question: How to apply Blue Ocean strategy for the brand Naara-Aaba so that the competition becomes irrelevant? Theory: Blue Ocean theory Type of the case: Applied problem solving Basis of the case: Phenomenon-creating uncontested space in the market Protagonist: Present Findings: The findings revealed that implementing a Blue Ocean strategy will open up new uncontested market spaces for the brand to grow profitably. This case study shows how to apply Blue Ocean strategy for a wine brand. Discussion: Blue Ocean strategy advocates that by eliminating unnecessary attributes, reducing all features that pushes up the cost, raising utility, and creating higher value, a brand can redefine its market where competition is non-existent.

Osteohistology, the study of bone microstructure, provides an important avenue for assessing extinct and extant vertebrate growth and life history. Cortical vascularity and collagen fibre organization are direct reflections of growth rate, while bone growth marks are indicative of absolute age. However, each skeletal element has its own ontogenetic trajectory and microstructure of certain bones may not be a true representation of whole body growth. Extensive comparative study of modern taxa is required to resolve intraskeletal discrepancies among age, vascularity and tissue organization in extinct vertebrates. Despite their comparative utility, studies of bone microstructure in modern taxa are severely lacking. Here, we add to a growing comparative osteohistological database by describing (1) bone tissue organization, (2) growth mark count, (3) sexually dimorphic bone (e.g. medullary bone) and (4) secondary cortical reconstruction in the bone microstructure of a 14-year-old male and 5-year-old female North Island Brown Kiwi (Apteryx mantelli). Transverse and longitudinal histological ground sections were processed and described for femora, tibiotarsi, tarsometatarsi, humeri, ulnae and radii in both kiwis. Cortical bone can generally be described as parallel-fibered tissue, interrupted by cyclical growth marks, with vascular canals oriented longitudinally within primary and secondary osteons. Tissue morphologically resembling medullary bone is present in the hindlimbs of the female, and coarse compacted cancellous bone (CCCB) is found sporadically in the male and female hindlimbs. Lines of arrested growth (LAGs) are present in all hindlimb bones of both kiwi, but remodelling has obliterated all LAGs in the male ulnae and radii. LAG count varies intraskeletally, but large weight bearing elements such as femora and tibiotarsi have less remodelling and, thus, higher number of LAGs. LAG count did not match absolute age in any skeletal element; a maximum of seven LAGs are present in the male kiwi and a maximum of seven LAGs in the female kiwi. The tissue organization within the forelimbs and hindlimbs is reflective of the protracted growth strategy of the North Island Brown Kiwi and congruent with previous studies of the kiwi. LAGs were highly variable throughout the skeleton of the kiwi and a decoupling of age and LAG deposition is apparent from the male kiwi samples. Excess LAGs in the 5-year-old female kiwi may be a product of hatching, egg laying or captivity. Regardless, LAG count variation in the kiwi stresses the importance of intraskeletal sampling when assessing growth patterns of extinct taxa. An extensive ontogenetic sampling of kiwi is necessary for future investigations of bone growth patterns, CCCB formation, medullary bone and LAG deposition and obliteration in these elusive birds.

Chia (Salvia hispania l.), constitutes a potential alternative raw material and ingredient in food industry applications. Chia seeds are an abundant source of the n-3 polyunsaturated fatty acid, α-linolenic acid. Alpha-linolenic acid is an essential fatty acid, which, through successive metabolic desaturation and elongation reactions gives rise to dha and epa. EPA and DHA are now widely recognised as having an important role in the prevention of coronary heart disease. Hence, to diversify the use of chia seeds, it was used to develop 4 products, a sweet, a savoury, a drink and a jam in both powdered and raw form. A panel of 25 members was chosen for organoleptic evaluation in order to find the most accepted quantity of chia in each of the products. Nutrition composition of each of these products was enhanced with the addition of chia seeds. Total protein, fat, phosphorous and dietary fibre was increased in all the final variations. The total moisture content of kiwi chia jam was increased due to the addition of chia seeds. Calcium content of chia gel and milk was chemically estimated. The findings showed a 40% increase in calcium content of chia gel as compared to milk. Kiwi chia jam was compared to standard kiwi jam to test the gelling capability of chia seed as an alternative to citric acid. Statistical average was used to see the percentage increase in terms of acceptability and nutrient enhancement from the basic recipe to the final product. Key words: chia seeds, potential raw material, essential fatty acid, chia gel.

This study assessed the capacity of leaf litters to adsorb copper ions applied as a copper-based pesticide. Leaf litters of two fruit tree species with different lignin/N ratios were examined to determine their protective role against the incorporation of Cu into soil. A leaf litter Cu-adsorption capacity assay and a degradation assay were performed using table grape (lignin/N = 2.35) and kiwi (lignin/N = 10.85) leaf litters. Table grape leaf litter had a significantly (p = 0.001) higher Cu-adsorption capacity (15,800 mg kg−1) than kiwi leaf litter (14,283 mg kg−1). Following leaf litter degradation, significant differences (p = 0.011) were observed in the release of Cu from Cu-enriched leaf litter into soil, showing that kiwi litter has a greater protective effect against the incorporation of Cu into soil, regardless of the amount of Cu applied. This protective role is reflected in a significantly higher (p = 0.015) Cu concentration in table grape soil (41.71 ± 2.14 mg kg−1) than in kiwi soil (35.87 ± 0.69 mg kg−1). Therefore, leaf litter with higher lignin/N ratio has greater protective role against copper incorporation into soil.

The aim of the present study was to investigate the effects of osmo-dehydration using four anti-browning agents (ascorbic acid (AA), citric acid (CA), EDTA and 4-Hexylresorcinol (4-HR) on physico-chemical, color and browning phenomenon in commonly consumed fresh cut kiwis (var. Hayward) of Kashmir region. Osmo-dehydration was carried out using 60 % glucose + 1 % calcium chloride solution under ambient conditions and concentration of anti-browning agents- ascorbic acid, citric acid, EDTA and 4-HR were varied between 0.5 and 2.5 %, 0.5–1.5 %, 0.25–1.25 and 0.01–0.05 %, respectively, using central composite rotatable design. Browning index, polyphenol oxidase activity, and yellowness (b*) were significantly (p

Fruits are preserved in many ways and making fruit bars is one of such method. Pulpy fruits like banana, guava, mango, apple and kiwi are best suited for making fruit bars. The kiwi bar was made with entire skin removed kiwi fruit and other ingredients. The developed kiwi bar was compared with the markedly available mango fruit bar ‘Naturo' as control for further analysis. The physical dimensions like length, breadth, width and weight and were measured and they significantly differed. The physico- chemical characteristics like titrable acidity, pH, TSS, ash and moisture were also determined and they are approximately similar whereas the moisture and ash content of developed bar was lesser than the control ‘Naturo' mango bar. The developed kiwi bar was analysed for its nutrient composition. The control and developed kiwi bars were organoleptically evaluated for their sensory attributes; other criterias like appearance, colour, flavour and taste significantly showed difference at one per cent level. Further the phytochemical analysis was done in the developed kiwi bar and considerable amount of phytonutrients were present in it.

One of the main drawbacks of drying fruits is the degradation of their quality by oxidative processes. In this study, antioxidant pectin coatings were prepared and applied onto kiwi slices before the drying process to evaluate their effect on drying kinetics, on maintaining nutritional quality and antioxidant capacity of the cut fruit, and during 31 days of storage. Pectin antioxidant coating formulations have been developed by adding antioxidant extracts from fruits or antioxidant acids. Uncoated dehydrated fruits and those coated with pectin without antioxidants were used as control. Convective drying was carried out, desorption isotherms (30, 50 and 60°C) and drying kinetics (50 and 60°C) were analyzed, and the obtained experimental data were adjusted to the GAB and Page models, respectively. The dried kiwi slices were evaluated for their retention of antioxidants (vitamin C and phenolic compounds), total antioxidant activity (DPPH), mechanical properties, and color. The coatings had a slight influence on the isotherms and drying kinetics at the studied temperatures, mainly for the one performed at 30°C. However, the drying rate at 60°C decreased more rapidly and the Page model fit well with the experimental data. The antioxidant coatings preserved the thermosensitive compounds during drying, and formulations with the acerola extract and antioxidant acids may be highlighted since, in addition to the antioxidant effect, they also nutritionally enriched the kiwi slices. Thus, the proposed methodology is a promising technique to reduce the oxidative effects inherent in the drying and storage processes.

Background Kiwi (Apteryx spp.) are flightless ratites from New Zealand whose numbers and distributions have declined following human arrival. Some of the kiwi species are known to hybridise but the extent of hybridization is unknown. Methods We reviewed hybridisation in kiwi (Apteryx spp.) and present new genetic data examining the extent of hybridisation between Rowi (A. rowi) and Little Spotted Kiwi (A. owenii) at Okarito, the location of the only remaining natural population of the threatened Rowi. We also genetically examined the syntype specimens of A. haastii Potts, 1872, collected from near Okarito in the 1870s, which have unusual morphologies. Results We found evidence of recurrent hybridisation between Rowi and Little Spotted Kiwi over the last 150 years, including one F1 hybrid found in the last 15 years, despite Little Spotted Kiwi’s likely extinction on the mainland in the 1970s. However, we found little evidence of introgression of Little Spotted Kiwi alleles into the extant Rowi population. The syntype specimens of A. haastii were also found to be hybrids between Little Spotted Kiwi and Rowi. Conclusions Our genetic analyses indicate that, although we detected multiple instances of hybridisation between Rowi and Little Spotted Kiwi, it does not appear to be an ongoing threat to Rowi. Because the syntype specimens of A. haastii are hybrids and therefore not representative of the prevailing usage of the name for the Great Spotted Kiwi (A. haastii), we resurrect the nomen oblitum A. maxima Sclater and Hochstetter, 1861 for the large spotted kiwi species.

Little Spotted Kiwi (LSK; Apteryx owenii) have the lowest genetic diversity of five currently recognised kiwi species apparently due to a bottleneck when at most five individuals were translocated to Kapiti Island in 1912. Ancient DNA analyses show that LSK also had the lowest genetic diversity of kiwi species historically, possibly due to population bottlenecks during Pleistocene glaciation. We compare genetic diversity between LSK from Kapiti Island (extant), D’Urville Island (extinct) and the South Island of mainland New Zealand (extinct) at 495 bp of the mitochondrial control region (mtDNA) and 15 nuclear microsatellite loci (nDNA). Despite higher sample sizes in extant (n = 31 mtDNA, 97 nDNA) than recently extinct (n = 10 mtDNA, 9 nDNA) populations, extant LSK have at least 78% fewer mtDNA haplotypes and 52% fewer microsatellite alleles than recently extinct LSK. Extant LSK were strongly divergent from historical LSK for both mtDNA and nDNA (FST = 0.237 to 0.480), but showed greatest similarity with historical samples from Fiordland near the putative source population of Kapiti founders. Microsatellite data suggest that Kapiti LSK could have arisen from as few as three birds and our mtDNA data show that at least two of the founders were female. Our results indicate that substantial genetic diversity has been lost with the recent extinctions of remnant populations. Locating and protecting any last surviving individuals in presumed extinct populations will require intensive conservation efforts, but could also provide an invaluable source of genetic diversity for the species.

New Zealand’s iconic, flightless and endangered species of kiwi (Apterygidae) are at risk of extinction on the mainland due to predation by introduced mammals. In order to provide effective conservation management a robust understanding of genetic variation in the group is needed. Recent genomic analyses of kiwi suggest that several cryptic and as yet undescribed lineages occur in the South Island, most notably within a taxon that has until now been called Apteryx australis australis, the South Island Brown Kiwi or Tokoeka. In order for these lineages to be formally described and treated as separate conservation units it is first necessary to determine from which lineage of Tokoeka the holotype was collected. To determine this, we generated a near complete mitochondrial genome and nuclear SNP dataset for the holotype and compared these with living kiwi populations. Our results definitively assign the holotype to the Stewart Island population of brown kiwi which until now was recognized as a distinct subspecies Apteryx australis lawyri (Rothschild, 1893). This leads us to synonymize Apteryx lawryi Rothschild, 1893 within Apteryx australis Shaw, 1813. As the holotype was collected by sealers in the early 19th century, the result also provides a novel insight into the activities of early sealers in New Zealand. New names for taxa will need to be erected for any mainland South Island taxa described, because there are no scientific names available for taxonomy.

The transformation of camel milk into cheese is an operation considered very delicate because of several difficulties encountered in achieving coagulation. The present study aims to improve coagulation abilities of camel milk using enzyme extracts from pineapple, kiwi, and ginger. Our results concerning the characterization of the enzymatic extract showed an extraction yield that varies according to the type of extract (pineapple: 75.28% ± 4.59, kiwi: 63.97% ± 5.22, and ginger: 28.64% ± 1.47). The optimum coagulation conditions of the 3 types of extract were as follows: for pineapple: pH = 5 and temperature = 45°C; for kiwifruit: pH = 6.6 and temperature = 40°C; and for ginger: pH = 6.6 and temperature = 45°C. A fresh cheese was made from camel milk with a particular nutritional quality and consistency. The kiwi proteases displayed chymosin-like properties and thus hold the best potential for use as a milk coagulant in cheese production.

The unacceptable bad quality meat of chickens is a problem for the poultry industry. Therefore, the main objective of current study was improve the sensory, microbiological quality of row hen meat and inhibit the growth of Enterobacteriacea and Staphylococcus using natural juices of kiwi, lemon and their combination and to investigate the deterioration criteria and sensory quality of treated meat during refrigerated storage. Five groups were marinated in marinade solutions containing fruit juices as follow: the 1st group was containing 5% kiwi juice, the 2nd group was containing 10% kiwi juice, the 3rd group was containing 0.04% lemon juice, the 4th group was containing 0.2% lemon juice, the 5th group was containing combination of 10% kiwi juice and 0.2% lemon juice and the 6th group was used as acontrol without kiwi or lemon, all groups were stored at 4ᵒC. Results revealed that using lemon 0,04%, lemon 0.2%, kiwi5%, kiwi10% and mix (lemon 0.2% + kiwi 10%) in zero day made reduction in total bacterial count by 95.3%, 98%, 73.9%, 89.3% and 93.3% respectively and reduction in count of Enterobacteriacae by 58%, 99.8%, 89.23%, 95.64% and 95.51% respectively and reduction in Staphylococcus count by 65.15%, 96.74%, 60.60%, 93.18% and 93.68 respectivly so, it can be used as natural preservatives to control food poisoning diseases , increase shelf life on chicken meat.

To evaluate the effect of land use changes on phosphorus pools and its accumulation in the soil profile on loess soils. This study applied a modified Hedley fractionation method to investigate soil P pools in 100-cm soil profile after conversion of wheat-maize (W-M) to greenhouse vegetable (GV) or kiwi orchard (kiwi). Land use changes from W-M to GV significantly increased total P stock by 82% at 0–100-cm soil profile. In particular, conversion from W-M to GV greatly increased easily available P at 0–80 cm by 11–291%, moderately available P at 0–60 cm by 83–253%, and non-available P at 0–40 cm depth by 42–214%, respectively. Conversion from W-M to kiwi also markedly raised total P stock by 15% at 0–100-cm soil profile, in which easily available P and moderately available P at 20 cm depth increased by 161% and 130%, and non-available P at 80–100-cm depth rose by 85.6%. Land use change also caused a shift in the distribution of P pools, i.e., percentages of easily available P rose by 10–13% at 0–80 cm under GV and by 10–15% under kiwi at 0–100 cm over the W-M. Correspondingly, ratios of moderately available P also increased by 7–8% at 20–60-cm depths and by 7–10% at 0–100-cm depths. By contrast, proportions of non-available P decreased. Our results indicate a huge amount of P accumulated into the soil profile, and its solubility also increased, especially under GV, which would have significant environmental consequences. Therefore, rational P management for cash crops should arouse the attentions in all sectors of the society.

Ethylene plays an important role in kiwifruit ripening. However, it is unclear whether there are differences in ethylene production in different parts of kiwifruit during postharvest ripening. Kiwifruit were treated with 0.5 μL L−1 1-MCP for 12 h at 20°C and stored at 20 ± 1°C. The results showed the firmness, soluble sugar, total soluble solids (TSS), and AcACS1 and AcETR2 gene expressions were the highest in the core, and starch, AcACO2, and AcACO3 gene expressions were the highest in the seedless pulp at harvest. Starch content and firmness decreased significantly, and soluble sugar content, TSS, AcACO2, and AcETR2 gene expressions increased significantly in all parts during postharvest ripening. On the other hand, 1-MCP can significantly inhibit these changes in the fruits during ripening. The respiration rate and AcACS1 gene expression increased first and then reduced in all parts and were suppressed by 1-MCP. Ethylene was detected in the core and seeded pulp at 3 and 9 d of storage, respectively, but not in the seedless pulp. Overall, the results suggested there are differences in softening, ethylene production, and related gene expression in different parts of kiwifruit at harvest and during postharvest ripening, and 1-MCP inhibited softening and ethylene production of kiwifruit during postharvest ripening.

Background Numerous laboratory and fewer field-based studies have found that ixodid ticks develop more quickly and survive better at temperatures between 18 °C and 26 °C and relative humidity (RH) between 75 and 94%. Ixodes anatis Chilton, 1904, is an endophilic, nidicolous species endemic to North Island brown kiwi (Apteryx mantelli) (NIBK) and the tokoeka (Apteryx australis), and little is known about the environmental conditions required for its development. The aims of this study were to determine and compare the conditions of temperature and RH that ensure the best survival of the kiwi tick and the shortest interstadial periods, in laboratory conditions and outdoors inside artificial kiwi burrows. Methods Free-walking engorged ticks were collected off wild kiwi hosts and placed in the laboratory under various fixed temperature and humidity regimes. In addition, sets of the collected ticks at different developmental stages were placed in artificial kiwi burrows. In both settings, we recorded the times taken for the ticks to moult to the next stage. Results Larvae and nymphs both showed optimum development at between 10 °C and 20 °C, which is lower than the optimum temperature for development in many other species of ixodid ticks. However, larvae moulted quicker and survived better when saturation deficits were 94%); in comparison, the optimum saturation deficits for nymph development were 1–10 mmHg. Conclusions Our results suggest that the kiwi tick has adapted to the stable, but relatively cool and humid conditions in kiwi burrows, reflecting the evolutionary consequences of its association with the kiwi. Graphical Abstract

Predation by invasive species is a major threat to the persistence of naive prey. Typically, this negative effect is addressed by suppressing the population size of the invasive predator to a point where the predation pressure does not hinder the viability of the prey. However, this type of intervention may not be effective whenever a few specialised predators are the cause of the decline. We investigated the effects of varying levels of specialised invasive stoats (Mustela erminea) abundance on the long-term viability of simulated kiwi (Apteryx spp.) populations. We explored four scenarios with different proportions of highly specialised stoats, which were those that had a ≥ 0.75 probability of predating kiwi eggs and chicks if they were within their home range: (i) a stoat population composed mostly of generalists (mean: 0.5 probability of predation across the population); (ii) 5% of highly specialised stoats and the remaining being generalists; (iii) 10% of highly specialised stoats and the remaining being generalists; and, (iv) half highly specialised stoats and half generalists. We found that stoat home range sizes, rather than stoat density or the density of highly specialised stoats, was the main driver of kiwi population trends. Stoats with large home ranges were more likely to predate kiwi eggs and chicks as these were more likely to fall within a large home range. More broadly, our findings show how the daily individual ranging and foraging behaviour of an invasive predator can scale-up to shape population trends of naive prey.

Four rare 3-decalinoyltetramic acid derivatives, zofielliamides A–D (1–4), were obtained from cultures of kiwi-associated fungus Zopfiella sp. Their structures with absolute configurations were established by extensive spectroscopic methods and single crystal X-ray diffraction. The compounds possessed rare pentacyclic systems that might derive from a polyene precursor via [4 + 2] intramolecular Diels–Alder reactions. Compounds 1, 2, and 4 showed antibacterial activity against plant pathogen Pseudomonas syringae with MIC values of 64, 32, and 64 μg mL−1, respectively.

On the basis of the Institute of Agriculture of Academy of Sciences of Abkhazia (Sukhum) there is a collection of sweet Actinidia, research on the introduction and selection of kiwi is actively being conducted, the forms of trellises, planting schemes, crown formation, optimal harvest times, etc. are being studied. Since 2003, research has been conducted to obtain varieties of sweet Actinidia, characterized by less pubescence of the fruit or its complete absence. This article discusses the changes in the biochemical composition of kiwi fruits, depending on the timing of their collection. Objects of research are promising kiwi varieties with hairless skin grown in number lecture plantation IAASA Gulripshyi district of the Abkhazia Republic: Pobeditel, Otchara, Apsny, Gulripshskyj. The fruits were selected in two terms – during the physiological maturity period (the second decade of November) and during the consumer maturity period (the first decade of January). The research was carried out in the Laboratory of Plant Physiology and Biochemistry (Subtropical Scientific Centre, Sochi, Russia Federation) using classical methods. The fruits of the new varieties of kiwi without pubescence skin were characterized by a more pronounced dark color of the peel (compared to the classic varieties), small-fruited (no more than 6.0 cm in size), multi-seeded and lack of pubescence. The flesh of the fruit is greenish-yellow in color with a rich sweet taste and a delicate consistency, different from the pubescent varieties of kiwi. Among the studied varieties cv. Pobeditel was distinguished by a light green and sweet-tasting pulp, with a large number of seeds. The Otchara variety was distinguished by a slightly noticeable pubescence of the fruit and a very thin skin. The flesh of the fruit is light green, loose, with a large number of seeds. In the variety of the fruits are larger, with a large number of seeds. The flesh is light green with a brownish tinge compared to the Gulripshskyj variety, which has a lighter flesh, also with more seeds. It is shown that valuable biochemical components (soluble solids, sugars and organic acids) accumulate more than others in the fruits of the Pobeditel variety. The variation (V, %) of these traits in fruits depends on the variety and the harvest period. By the second harvest period (January), all fruits showed a decrease in the content of ascorbic acid, in the varieties Apsny, Otchara and Gulripshskyj to 40–47 % of the November amount, in the Pobeditel variety by January, the amount of vitamin C was 23 % of the original. The content of ascorbic acid is most dependent on the harvest period, the coefficient of variation depending on the variety is 12.03 % (Gulripshskyj) – 42.31 % (Pobeditel). Fruits taken at a later date (January) contain a higher amount of dry matter, which indicates that the assimilation processes in the fruit continue until January. In the fruits taken in January, synthetic maturation processes continue, as a result of which there is an active consumption of organic acids, and the sugar-acid index leaf towards increasing the sweetness of kiwi fruits. According to the content of ascorbic acid, November fruit removal is more preferable, since fruits contain more ascorbic acid, therefore, have a greater nutritional value.

Actinidia chinensis (kiwi fruit), also known as golden fruit, has its origin in China. All the plant parts of Actinidia chinensis such as fruit, leaves, vine, and root were used in food products and also used as medicine in China. The Worldwide distribution of the kiwi (Actinidia chinensis) is due to its Nutritional property, economic value and the presence of the various phytoconstituents such as terpenoids, quinones, flavones, phenyl proteinoids and steroids. It is also rich in antioxidant and dietary fibres which are utilized for the production of cellulose and hemicellulose. The Nutritional composition of the Kiwi fruit has distinguishing amount of vitamin C and also several other compounds such as Minerals, Vitamin E and Carotenoids and these are used to protect DNA. It has a high amount of medicinal and Nutritional value and also provides various health benefits. In traditional medicine of China, Kiwi fruit is also used in the treatment of Edema, Pyorrhea, gingivitis, Hepatitis, maintenance of blood glucose level, asthma, fight against muscular degenerative diseases and reduces the risk of blood clots and also used in Cancer treatment. Recently researchers have updated that Kiwi fruit has beneficial Physiological effect on the human body through clinical studies. It has been proven that Kiwi has Anti-Oxidant property and relieves Oxidative stress which was the Major cause of Diseases. This article is an overview of kiwi fruit, its nutritional benefits and its antioxidant effect.

In 2013 there was an outbreak of crusting ventral dermatitis among a group of juvenile rowi (Apteryx rowi), a species of the endangered New Zealand kiwi, that were being raised on an off-shore island sanctuary. Biopsies taken at the time found nematodes migrating within the epidermis of affected skin but the specific identity and origin of the organisms was not established, and sporadic cases of similar skin disease continue to occur on the island. On examination of additional sections from the original skin biopsies, adult nematodes and eggs were identified, the histomorphology of which was consistent with Capillaria sensu lato. PCR was performed on DNA extracted from archived formalin-fixed, paraffin-embedded tissue blocks of skin from eight affected rowi, using primers targeting the 18S region of nuclear ribosomal DNA and the COI gene of mitochondrial DNA of capillarid nematodes. The 18S sequences from all rowi samples were identical and matched sequences from members of the genus Eucoleus. In contrast, two distinct capillarid COI sequences were obtained, in one case both from the same rowi skin biopsy. While there were no close matches, both COI sequences also aligned nearest to sequences identified as Eucoleus spp. It is considered unlikely that two different nematode species are involved in the rowi skin lesions and the possible amplification of a COI pseudogene or "numt" is discussed. A species-level identification of the capillarid nematodes causing skin disease in rowi was not obtained, however based on histological evaluation the infections include reproductively-active adult nematodes. This finding indicates the possibility of perpetuation of the skin disease in the absence of the original source, as well as raising potential for the transfer of infection from the island when the juvenile rowi are translocated to their new habitats.

Background Penicillic acid (PA) is produced by Aspergillus spp. and Penicillum spp., which are common postharvest and storage fungi of fruits. PA can be of concern for human health due to its toxicity and high fruit consumption by the population. However, no data on PA occurrence in various fruits was yet reported. A quick, easy, cheap, effective, rugged, and safe (QuEChERS) approach for PA determination in various fruits was developed and applied to explore PA incidence in fruits. Results The modified QuEChERS procedure with extraction by ethyl acetate and purification by multi-walled carbon nanotubes (MWCNTs), primary secondary amino (PSA), and octadecyl silane (C18) was established to determine PA in various fruits by high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). The average recoveries were 72.9-102.2% and relative standard deviations (RSDs) were 1.3-7.9%. A total of 161 fruits samples, including kiwi, apple, peach, grape, and mandarins/orange, were collected in southern China. The incidence of PA in fruits was 14.9%, and the levels of PA contamination were 0.200-0.596 μg·kg-1 . Our results suggested that orange/mandarins, grape, and kiwi were favorable matrices for Aspergillus spp. and Penicillum spp. to produce PA, rather than peach and apple. Conclusion To the best of our knowledge, this is the first report about PA contamination in various fruits in China. Our study emphasized the necessity of the current established method, which could be used for continuous monitoring of PA and reducing the health risk to Chinese consumers. This article is protected by copyright. All rights reserved.

Emigration from Bosnia-Herzegovina to New Zealand invariably affects, and often undermines, the core religious practices and affiliations of Slavic Muslims. Research suggests that most of these immigrants and refugees have subsumed a key feature of their unique Balkan heritage in order to integrate into mainstream society, the Anglo-European population in this predominantly Protestant-Christian nation in the South Pacific. My study aims to elucidate this historic phenomenon through an exploration of multiple biographies of several working class persons, within the context of the wider picture of Bosnian settlement here. This essay asks: to what degree does personal motivation appear to influence participation in the wider, shared spiritual tradition of Islam in a minority societal context? Predicated on a review of the available literature, my research suggests a complex socio-economic bricolage. Through a case study design my analysis demonstrates that most Bosnian immigrants and refugees over the twentieth century were more concerned with tangible material objectives than theological principles or goals. These results indicate that, overall, religion played less of a role in their private and public lives historically compared to Asian and African immigrants and refugees. On this basis, it is suggested that in future Muslim social and religious organisations based in Bosnia make greater efforts to liaise with their diaspora populations even at these further-most edges of the earth and provide better spiritual leadership. Further research is necessary to identify other aspects that could strengthen Bosnian Muslim culture outside Europe.

Coccidia (Eimeria spp.) in brown kiwi (Apteryx mantelli) cause significant morbidity and mortality in captive rearing facilities. Monitoring the abundance of this parasite in individual birds is crucial for successful management of kiwi. This research compares the abilities of centrifugal faecal flotations (CFF) and a modified Mini-FLOTAC protocol to detect oocysts. We hypothesised that the Mini-FLOTAC would detect higher oocyst counts. Kiwi dropping samples (n = 10) were homogenized in MgSO4 (SG 1.28) and oocyst counts made with CFFs and Mini-FLOTAC counting chambers, with three replicates for each method. For CFF, 0.5 g of droppings were examined using standard methods. Mini-FLOTAC counts were made using a modified sample preparation compared with the manufacturer’s protocol but still used a 1:20 dilution of droppings. Oocysts were quantified using light microscopy at ×100–300 magnification. A linear mixed-effects model by REML showed that oocyst per gram estimates via the Mini-FLOTAC method were 3.2 times higher (95% CI 2.4–4.5, p

This work concerns the study of the combustion kinetic characteristics of chars made from three different biomass species, vine and kiwi pruning wastes, and gorse from forest cleaning process in a fluidized bed combustor, operating in the bubbling bed regime, at four bed temperatures, 750, 820, 850 and 920 °C. Batches of the original biomass pellets were carbonized in a nitrogen fluidized bed, either at 900 °C, for the kiwi and vine pellets, or at 800 °C for the gorse pellets. To acquire complete information on the combustion behaviour, different sizes of the char particles were subsequently burned in a bubbling fluidized bed. The evolution of the overall combustion resistance, and information on the combustion control were obtained. It was observed that for the kiwi and vine chars, the combustion was controlled through a combination of diffusion and kinetics, while for the gorse char the combustion was diffusionally controlled. In addition, the pre-exponential factors and activation energies were obtained for the kiwi and vine chars, by applying the Arrhenius law to the kinetic data for each char. Activation energy values of 246.16 kJ/mol for the kiwi char and of 155.02 kJ/mol for the vine char were obtained.

Considering that damages and forces to the fruit cause quantitative and qualitative changes in the fruit, in this study, the effects of three levels of loading force (wide and thin edges) (15, 30, ...

Modern big data processing platforms employ huge in-memory key-value (KV) maps. Their applications simultaneously drive high-rate data ingestion and large-scale analytics. These two scenarios expect KV-map implementations that scale well with both real-time updates and large atomic scans triggered by range queries. We present KiWi, the first atomic KV-map to efficiently support simultaneous large scans and real-time access. The key to achieving this is treating scans as first class citizens,and organizing the data structure around them. KiWi provides wait-free scans, whereas its put operations are lightweight and lock-free. It optimizes memory management jointly with data structure access.We implement KiWi and compare it to state-of-the-art solutions. Compared to other KV-maps providing atomic scans, KiWi performs either long scans or concurrent puts an order of magnitude faster. Its scans are twice as fast as non-atomic ones implemented via iterators in the Java skiplist.

Lactose-free products are still not suitable for people who suffer from food allergy. Therefore, the present investigation was carried out to enhance the functional properties of ice soy milk fortified with different percentage of fresh kiwi (FK) and papaya (FP) at (5%, 10% and 15%) as well as a powder (KP and PP) at 0.5%, 1% and 1.5%. Fortifications led to an increment of the total flavonoids content to 40% with FP and 69% with FK, total phenols (20% and 35%) and tannins (36% and 60%) in FK and FP ice soy milk compared to control, respectively. Using citric acid before drying led to a loss of total phenols, flavonoids and tannins content by only 13%, 16% and 27%, respectively. Carotenoids were found to be at the highest level in ice soy milk with 15%FP in comparison to PP1.5% and FK15%. On the other hand, incorporation of kiwi or papaya powder causes decrements in overrun value. Ice soy milks were considered microbiologically safe. A high positive significant correlations were observed between ice soy milk bioactive components and DPPH, TP(r=0.638,P

Resumen Introducción. Los sistemas de producción de leche son afectados por el cambio climático, presentan estacionalidad en la producción forrajera, y sumado a esto, predominan razas con altas exigencias nutricionales, lo que conlleva a que los productores acudan permanentemente al uso de concentrados que incrementan los costos de producción. Objetivo. El objetivo del presente trabajo fue evaluar la producción y calidad de la leche en vacas suplementadas con ensilaje de haba alpargata (Vicia faba L.) y remolacha forrajera (Beta vulgaris L.). Materiales y métodos. El estudio se realizó entre julio y agosto del 2018 en el Centro de Investigación Obonuco de AGROSAVIA, municipio de Pasto, Nariño, Colombia. Se emplearon doce vacas de la raza F1 (Kiwi Cross X Holstein), de primer parto (93 días de lactancia), con un peso vivo promedio de 460 kg. Fueron mantenidas en potreros con gramíneas, leguminosas y agua ad libitum. Durante tres periodos de quince días cada uno, se evaluaron tres niveles de inclusión de ensilaje (0, 4 y 8 kg día-1) de haba y remolacha, mediante un diseño experimental cuadrado latino 3x3 para cada especie. Se registró la producción diaria por animal y se determinó la calidad composicional de la leche (grasa, proteína, sólidos totales y nitrógeno ureico en leche MUN). Resultados. Con el mayor nivel de inclusión (8 kg vaca-1 día-1), el ensilaje de haba alpargata tuvo efecto (p

The aim of the present work was to find the changes in the chemical composition, chemical structure and antioxidant activity of bioactive nutrients of kiwi juices upon pasteurization and in vitro gastrointestinal digestion. Results showed that fresh kiwi juice (FKJ) contains total phenols, 162 mg GAE/mL, total flavonoids 1.44 mg QE/mL, ascorbic acid 4.5 mg/mL and fiber 60%; these contents were marginally affected by pasteurization (PKJ) to be 122, 1.02, 2.6 and 47 respectively. On the other hand, gastrointestinal digestion severely lowered total phenols, total flavonoids and ascorbic acid in digested fresh kiwi juice (DFKJ) to 49 mg GAE/mL,0.16 mg GE/mL and 2.2 mg/mL, and in digested pasteurized kiwi juice (DPKJ) to 42, 0.07 and 1.2 respectively; however fiber contents increased upon digestion as a result of decreasing other nutrients. The antioxidant and reducing power activities followed the same order of decreasing total phenols, total flavonoids and ascorbic acid contents i.e. FKJ > PKJ > DFKJ > DPKJ. The major flavonoid found was apigenin in the form of various glycosides differ in the number (1–3) and position of the sugar units. Pasteurization showed minor effects on the chemical composition of fresh juice while digestion, as a result of gastrointestinal enzymes had more effect but mainly on the number and position of the sugar units rather than affecting the flavonoid moiety which preserve the main nutritive values.

Sporadic cases of visceral and neural nematode larva migrans have been diagnosed at necropsy in the endangered New Zealand kiwi (Apteryx spp.), but the causative organisms have not yet been definitively identified. From an initial group of five affected kiwi, PCR was performed on DNA extracted from archival formalin-fixed paraffin-embedded tissue sections in which larval nematodes had been histologically identified. Sequencing of positive results from four out of the five kiwi aligned with sequences from Toxocara cati, a nematode parasite whose definitive host is the domestic cat. PCR was then performed on a second group of 12 kiwi that had histologic inflammatory lesions consistent with larva migrans, but variable larval presence. Repeatable positive PCR results were only achieved in one tissue, in which larval organisms were histologically confirmed. This study supports the use of PCR as an alternative or adjunct to the morphological identification of nematode larvae in formalin-fixed histopathological samples, as well as showing that in investigation of larva migrans, PCR has greatest chance of success from sections where nematode larvae are evident histologically. The identification of Toxocara cati from lesions of larva migrans in kiwi reflects an indirect, parasite-mediated effect of an invasive mammalian species on a native species. Keywords: Kiwi, Apteryx, Larva migrans, PCR, Toxocara cati

There is a fundamental concern regarding the prediction of kiwifruit yield based on the concentration of nutrients in the leaf (2–3 months before fruits harvesting). For this purpose, the current study was designed to employ an artificial neural network (ANN) to evaluate the kiwi yield of Hayward cultivar. In this regard, 31 kiwi orchards (6–7 years old) in different parts of Rudsar, Guilan Province, Iran, with 101 plots (three trees in every plot) were selected. The complete leaves of branches with fruits were harvested, and the concentration of nitrogen, potassium, calcium, and magnesium measured. After fruit harvesting in late November, the fruit yield of each plot was evaluated along with the fresh and dry weights of the fruit. The ANN analyses were carried out using a multi-layer perceptron with the Langburge-Marquardt training algorithm. Using calcium (Ca) as input data (Ca-model) was more accurate than using nitrogen (N-model). The maximum R2and the lowest root mean square error was obtained when all nutrients and related ratios were considered as input variables. Since the difference between the proposed model and the model fitted by the calcium variable (Ca-model) was only about 6%, the Ca-model is recommended.

We describe Apteryx littoralis sp. nov., a new species of kiwi based on a 1-million-year-old tarsometatarsus from shallow marine sediment in the North Island of New Zealand. The fossil is very similar to the tarsometatarsi of living kiwi species, most closely resembling Apteryx rowi and A. mantelli in size and shape, but differs in being stouter, with proportionally narrower proximal and distal ends. The new fossil is the second oldest known record of kiwi. It demonstrates a relatively conservative kiwi morphology since the mid-Pleistocene. http://zoobank.org/References/cefc907d-0c1d-44dc-83c5-5799f5d6d3d2.

Fruits and vegetables are products which can be consumed in their raw form without undergoing processing or transformation. Drying is one of the oldest methods of food preservation [1]. It is still used widely to preserve foods for home consumption and for sale. Dried fruits are one of the most popular products made by small-scale processors. The health benefits of consuming fruit are well documented [2]. Kiwifruit (Actinidia deliciosa cv Hayward) is a nutrient-dense fruit, and extensive research on its health benefits over the last decade has linked regular consumption to improvements not only in nutritional status, but also in digestive, immune, and metabolic health [2].Dried kiwis are highly needed in the food industry. The dehydration process removes much of the water content from kiwi slices, making them richer in nutrients. This work aimed to evaluate the effect of the air-drying temperature on the quality and nutritional compounds of dehydrated kiwi slices during 120 days of storage. Hot air drying of kiwi slices was investigated at drying temperatures ranging from 40°C to 55°C and a slice thickness of 4 mm. Fresh and dried kiwi slices were analysed for their pH, activity water, total solid soluble (TSS), colour, titratable acidity, ascorbic acid content, total phenols and flavonoids content, as well as radical scavenging activities evaluated by the ABTS test [3,4]. The analysis carried out on the dehydrated kiwifruit has shown a good disposition of the kiwi towards the drying process. In particular, it has been observed that drying treatment at a low temperature allows the preservation of the nutraceutical properties of the food matrix. Samples treated at 40°C showed the highest values of total phenols and flavonoids content with values of 2179 mg/100g dried weight (DW) and 281 mg/100 DW fruits, respectively. This high phytochemical content is responsible for the dried kiwifruit's promising antioxidant activity (1657 mmol Trolox/100g DW fruits). Moreover, all dried samples exhibited, at the end of storage, an average high content of ascorbic acid (429–339 mg/100g DW fruits) and a slight variation of physicochemical parameters. [1] Ratti, C. (2001). Hot air and freeze-drying of high-value foods: A review. J. Food Eng. 49. 311-319. https://doi.org/ 10.1016/S0260-8774(00)00228-4.; [2] Richardson, D.P., Ansell, J., Drummond, L.N. (2018). The nutritional and health attributes of kiwifruit: a review. Eur J Nutr 57, 2659–2676. https://doi.org/10.1007/s00394-018-1627-z. [3] AOAC (1990) Official methods of analysis of the Association of Official Analytical Chemists. 2 vols. 15th ed. Washington, DC; [4] Sicari, V.; Pellicano, T.M.; Lagana, V.; Poiana, M. (2018). Use of orange by‐products (dry peel) as an alternative gelling agent for marmalade production: Evaluation of antioxidant activity and inhibition of HMF formation during different storage temperature. J. Food Proces. Preserv. 42. e13429. 10.1111/jfpp.13429.

A novel chitosan-modified kiwi branch biochar (CHKB) was successfully fabricated as cut-price modified biochar to remove Cd (II) from wastewater. Characterization experiments with SEM-EDS, FTIR and XPS suggested that CHKB had more cations and surface functional groups compared with the original kiwi biochar (KB). The adsorption experiment results of Cd (II) on CHKB showed that the adsorption isotherms can be described best by the Langmuir model and that the pseudo-second-order model fits the Cd (II) adsorption kinetics well, indicating that the process was monolayer and controlled by chemisorption. CHKB exhibited the Langmuir maximum adsorption capacity of Cd (II) (126.58 mg g-1), however, that of KB is only 4.26 mg g-1. The adsorption ability of CHKB was improved by the increase of the surface area and abundant surface functional groups (-OH, -NH, C=O and so on). And the cation exchange, electrostatic interaction, surface complexation and precipitation were main mechanisms in the sorption of Cd (II) on CHKB. In addition, CHKB can be regenerated and reused for Cd (II) sorption by the eluent of EDTA-2Na. Excellent adsorption performance, low-cost, and environmental-friendly made CHKB become the fantastic adsorbent to remove Cd (II) in wastewater.

Kiwi (Actinidia chinensis) plants are severely destroyed by canker disease which is caused by the bacterium Pseudomonas syringae pv. actinidiae (Psa). This program tries to find anti-Psa agents among secondary metabolites of endophytic fungi from kiwi plant itself. The chemical investigation on one kiwi endophytic fungi, Fusarium tricinctum, resulted in the isolation of nine new imidazole alkaloids, fusaritricines A-I (1–9) together with seven known analogues (10–16). The structures of new compounds were established by extensive spectroscopic methods. Compounds 2, 3, 9, and 13 showed good antibacterial activity against Psa with MIC values between 25 and 50 μg/mL. It is suggested that imidazole alkaloids should be potential anti-Psa agents.

Avian cranial anatomy is constrained by the competing (or complementary) requirements and costs of various facial, muscular, sensory, and central neural structures. However, these constraints may operate differently in flighted versus flightless birds. We investigated cranial sense organ morphology in four lineages of flightless birds: kiwi (Apteryx), the Kakapo (Strigops habroptilus), and the extinct moa (Dinornithiformes) from New Zealand, and the extinct elephant birds from Madagascar (Aepyornithidae). Scleral ring and eye measurements suggest that the Upland Moa (Megalapteryx didinus) was diurnal, while measurements for the Kakapo are consistent with nocturnality. Kiwi are olfactory specialists, though here we postulate that retronasal olfaction is the dominant olfactory route in this lineage. We suggest that the Upland Moa and aepyornithids were also olfactory specialists, the former additionally displaying prominent bill tip sensory organs implicated in mechanoreception. Finally, the relative size of the endosseous cochlear duct revealed that the Upland Moa had a well-developed hearing sensitivity range, while the sensitivity of the kiwi, Kakapo, and aepyornithids was diminished. Together, our results reveal contrasting sensory strategies among extant and extinct flightless birds. More detailed characterisation of sensory capacities and cranial anatomy in extant birds may refine our ability to make accurate inferences about the sensory capacities of fossil taxa.

In our continuous search for antibacterial agents against Pseudomonas syringae pv. actinidiae (Psa) from kiwi-associated fungi, two pairs of epimeric cytochalasins, zopfiellasins A–D (1–4), were characterized from the fungus Zopfiella sp. The structures were established on the basis of spectroscopic data analysis, while the absolute configurations were determined by single-crystal X-ray diffraction. Compounds 1 and 3 exhibited antibacterial activity against Psa with MIC values of 25 and 50 μg/mL, respectively. This is the first report of anti-Psa activity of cytochalasin derivatives.