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1. Genomes of diverse Actinidia species provide insights into cis-regulatory motifs and genes associated with critical traits

Author

Xiaolong Li, Liuqing Huo, Xinyi Li, Chaofan Zhang, Miaofeng Gu, Jialu Fan, Changbin Xu, Jinli Gong, Xiaoli Hu, Yi Zheng, and Xuepeng Sun

Subjects
Kiwifruits, Comparative genomics, Pan-genome, Conserved elements, Vitamin C, Biology (General), QH301-705.5
Abstract

Abstract Background Kiwifruit, belonging to the genus Actinidia, represents a unique fruit crop characterized by its modern cultivars being genetically diverse and exhibiting remarkable variations in morphological traits and adaptability to harsh environments. However, the genetic mechanisms underlying such morphological diversity remain largely elusive. Results We report the high-quality genomes of five Actinidia species, including Actinidia longicarpa, A. macrosperma, A. polygama, A. reticulata, and A. rufa. Through comparative genomics analyses, we identified three whole genome duplication events shared by the Actinidia genus and uncovered rapidly evolving gene families implicated in the development of characteristic kiwifruit traits, including vitamin C (VC) content and fruit hairiness. A range of structural variations were identified, potentially contributing to the phenotypic diversity in kiwifruit. Notably, phylogenomic analyses revealed 76 cis-regulatory elements within the Actinidia genus, predominantly associated with stress responses, metabolic processes, and development. Among these, five motifs did not exhibit similarity to known plant motifs, suggesting the presence of possible novel cis-regulatory elements in kiwifruit. Construction of a pan-genome encompassing the nine Actinidia species facilitated the identification of gene DTZ79_23g14810 specific to species exhibiting extraordinarily high VC content. Expression of DTZ79_23g14810 is significantly correlated with the dynamics of VC concentration, and its overexpression in the transgenic roots of kiwifruit plants resulted in increased VC content. Conclusions Collectively, the genomes and pan-genome of diverse Actinidia species not only enhance our understanding of fruit development but also provide a valuable genomic resource for facilitating the genome-based breeding of kiwifruit.

Published
2024
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2. Fast and accurate detection of kiwifruits in the natural environment using improved YOLOv4.

Author

Jinpeng Wang, Lei Xu, Song Mei, Haoruo Hu, Jialiang Zhou, and Qing Chen

Subjects
*CONVOLUTIONAL neural networks, *VIDEO processing, *KIWIFRUIT, *FRUIT, *PYRAMIDS, *ORCHARDS
Abstract

Real-time detection of kiwifruits in natural environments is essential for automated kiwifruit harvesting. In this study, a lightweight convolutional neural network called the YOLOv4-GS algorithm was proposed for kiwifruit detection. The backbone network CSPDarknet-53 of YOLOv4 was replaced with GhostNet to improve accuracy and reduce network computation. To improve the detection accuracy of small targets, the upsampling of feature map fusion was performed for network layers 151 and 154, and the spatial pyramid pooling network was removed to reduce redundant computation. A total of 2766 kiwifruit images from different environments were used as the dataset for training and testing. The experiment results showed that the F1-score, average accuracy, and Intersection over Union (IoU) of YOLOv4-GS were 98.00%, 99.22%, and 88.92%, respectively. The average time taken to detect a 416x416 kiwifruit image was 11.95 ms, and the model's weight was 28.8 MB. The average detection time of GhostNet was 31.44 ms less than that of CSPDarknet-53. In addition, the model weight of GhostNet was 227.2 MB less than that of CSPDarknet-53. YOLOv4-GS improved the detection accuracy by 8.39% over Faster R-CNN and 8.36% over SSD-300. The detection speed of YOLOv4-GS was 11.3 times and 2.6 times higher than Faster R-CNN and SSD-300, respectively. In the indoor picking experiment and the orchard picking experiment, the average speed of the YOLOv4-GS processing video was 28.4 fps. The recognition accuracy was above 90%. The average time spent for recognition and positioning was 6.09 s, accounting for about 29.03% of the total picking time. The overall results showed that the YOLOv4-GS proposed in this study can be applied for kiwifruit detection in natural environments because it improves the detection speed without compromising detection accuracy. [ABSTRACT FROM AUTHOR]

Published
2024
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3. Genomes of diverse Actinidia species provide insights into cis-regulatory motifs and genes associated with critical traits.

Author

Li, Xiaolong, Huo, Liuqing, Li, Xinyi, Zhang, Chaofan, Gu, Miaofeng, Fan, Jialu, Xu, Changbin, Gong, Jinli, Hu, Xiaoli, Zheng, Yi, and Sun, Xuepeng

Subjects
GENE families, COMPARATIVE genomics, PAN-genome, VITAMIN C, FRUIT development, KIWIFRUIT
Abstract

Background: Kiwifruit, belonging to the genus Actinidia, represents a unique fruit crop characterized by its modern cultivars being genetically diverse and exhibiting remarkable variations in morphological traits and adaptability to harsh environments. However, the genetic mechanisms underlying such morphological diversity remain largely elusive. Results: We report the high-quality genomes of five Actinidia species, including Actinidia longicarpa, A. macrosperma, A. polygama, A. reticulata, and A. rufa. Through comparative genomics analyses, we identified three whole genome duplication events shared by the Actinidia genus and uncovered rapidly evolving gene families implicated in the development of characteristic kiwifruit traits, including vitamin C (VC) content and fruit hairiness. A range of structural variations were identified, potentially contributing to the phenotypic diversity in kiwifruit. Notably, phylogenomic analyses revealed 76 cis-regulatory elements within the Actinidia genus, predominantly associated with stress responses, metabolic processes, and development. Among these, five motifs did not exhibit similarity to known plant motifs, suggesting the presence of possible novel cis-regulatory elements in kiwifruit. Construction of a pan-genome encompassing the nine Actinidia species facilitated the identification of gene DTZ79_23g14810 specific to species exhibiting extraordinarily high VC content. Expression of DTZ79_23g14810 is significantly correlated with the dynamics of VC concentration, and its overexpression in the transgenic roots of kiwifruit plants resulted in increased VC content. Conclusions: Collectively, the genomes and pan-genome of diverse Actinidia species not only enhance our understanding of fruit development but also provide a valuable genomic resource for facilitating the genome-based breeding of kiwifruit. [ABSTRACT FROM AUTHOR]

Published
2024
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4. Prediction and visualization map for physicochemical indices of kiwifruits by hyperspectral imaging

Author

Qinglong Meng, Tao Tan, Shunan Feng, Qingchun Wen, and Jing Shang

Subjects
kiwifruits, physicochemical index, visualization, nondestructive detection, hyperspectral imaging, chemometrics, Nutrition. Foods and food supply, TX341-641
Abstract

Soluble solid content (SSC), firmness, and color (L*, a*, and b*) are important physicochemical indices for assessing the quality and maturity of kiwifruits. Therefore, this research aimed to realize the nondestructive detection and visualization map for the physicochemical indices of kiwifruits at different maturity stages by hyperspectral imaging coupled with the chemometrics. To further improve the detection accuracy and working efficiency of the models, competitive adaptive reweighted sampling (CARS) and successive projection algorithm were employed to choose feature wavelengths for predicting the physicochemical indices of kiwifruits. Multiple linear regression (MLR) was designed to develop simplified detection models based on feature wavelengths for determining the physicochemical indices of kiwifruits. The results showed that 32, 18, 26, 29, and 32 feature wavelengths were extracted from 256 full wavelengths to predict the SSC, firmness, L*, a*, and b*, respectively, with the CARS algorithm. Not only was the working efficiency of the CARS-MLR model improved, but the prediction accuracy of the CARS-MLR model for determining the physicochemical indices was also at its relative best. The residual predictive deviations of the CARS-MLR model for determining the SSC, firmness, L*, a*, and b* were 3.09, 2.90, 2.32, 2.74, and 2.91, respectively, which were all above 2.3. Compared with the model based on the full spectra, the CARS-MLR model could be used to predict the physicochemical indices of kiwifruits. Finally, the visualization map for the physicochemical indices of kiwifruits at different maturity stages was generated by calculating the spectral response of each pixel on the kiwifruit samples with the CARS-MLR model. This made the detection for the physicochemical indices of kiwifruits more intuitive. This study demonstrates that hyperspectral imaging coupled with the chemometrics is promising for the nondestructive detection and visualization map for the physicochemical indices of kiwifruits, and also provides a novel theoretical basis for the nondestructive detection of kiwifruit quality.

Published
2024
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5. Research on Flesh Texture and Quality Traits of Kiwifruit (cv. Xuxiang) with Fluctuating Temperatures during Cold Storage.

Author

Xu, Ranran, Chen, Qian, Zhang, Yizhao, Li, Jiali, Zhou, Jiahua, Wang, Yunxiang, Chang, Hong, Meng, Fanxiang, and Wang, Baogang

Subjects
KIWIFRUIT, COLD storage, COLD (Temperature), PECTINESTERASE, VITAMIN C, POLYGALACTURONASE
Abstract

Kiwifruits are often exposed to various temperature fluctuations (TFs) during postharvest transportation and storage. To evaluate the effect of TFs on the qualities of kiwifruits during storage, kiwifruits were stored at 2 °C, 2 °C or 5 °C (TF2 °C–5 °C, alternating every 12 h), 2 °C or 7 °C (TF2 °C–7 °C, alternating every 12 h) for 3 d before long time storage at 2 °C. Observations revealed that kiwifruits stored at a constant 2 °C showed the lowest loss of weight and vitamin C because of minimized ethylene production and respiratory rate compared with that of TF2 °C–5 °C and TF2 °C–7 °C. Moreover, the results of RT-qPCR verified that the expression levels of genes encoding polygalacturonase, β-galacturonidase, and pectin methylesterase were significantly increased by the treatment of TF. Hence, TF accelerated the degradation of cell walls, softening, translucency, and relative conductivity of the flesh of kiwifruits. In addition, the impact of TF2 °C–7 °C on kiwifruits was more significant relative to TF2 °C–5 °C. The present study provides a theoretical basis for kiwifruit during cold storage. [ABSTRACT FROM AUTHOR]

Published
2023
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6. Comparative Analysis Revealed Intrageneric and Intraspecific Genomic Variation in Chloroplast Genomes of Actinidia spp. (Actinidiaceae , Viridiplantae).

Author

Gladysheva-Azgari, Maria, Sharko, Fedor, Slobodova, Natalia, Petrova, Kristina, Boulygina, Eugenia, Tsygankova, Svetlana, and Mitrofanova, Irina

Subjects
CHLOROPLAST DNA, CHLOROPLASTS, ACTINIDIA, GENETIC variation, CULTIVATED plants, CHROMOSOMES, PLANT species
Abstract

About ten species of the genus Actinidia Lindl. are known as cultivated plants—alongside the most known A. chinensis var. deliciosa, there are many others, including Far-Eastern cold-hardy kiwifruits such as A. arguta, A. kolomikta, and A. polygama. Unlike most plant species, in which the chloroplast genome is maternally inherited, the family Actinidiaceae possesses a complex system of plastid inheritance with possible transmission through both maternal and paternal lines. The main aim of this work was the assembly of the plastid genomes of three species of Actinidia, their comparison with already-available sequences from databases, and evolutionary analyses. We discovered that the gene composition and gene sequences are conserved; the studied species are either subject to purifying selection or not subject to selection at all (with some exceptions, such as the ycf2 gene). However, the chloroplast chromosomes of some Actinidia species have undergone significant structural rearrangements, leading to the persistence of two main forms, both on an intrageneric and intraspecific level. These results expand our understanding of plastid genomics and genetic diversity within the genus Actinidia, providing a basis for future research in molecular marker development, phylogenetic analysis, and population studies. [ABSTRACT FROM AUTHOR]

Published
2023
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7. Quality attributes prediction and maturity discrimination of kiwifruits by hyperspectral imaging and chemometric algorithms.

Author

Shang, Jing, Tan, Tao, Feng, Shunan, Li, Qinrong, Huang, Renshuai, and Meng, Qinglong

Subjects
KIWIFRUIT, CHEMOMETRICS, DISCRIMINANT analysis, ALGORITHMS, LEAST squares, FRUIT quality
Abstract

The nondestructive detection of the quality attributes and maturity of kiwifruits by using hyperspectral imaging technique and chemometric algorithms were investigated. Two models of the partial least square regression and principal components regression were built up based on full variables. The multiple linear regression (MLR) was designed to develop the simplified detection models based on feature variables chosen by the successive projection algorithm and competitive adaptive reweighted sampling (CARS). Results showed that the optimal CARS‐MLR model was designed to determine the quality attributes with RPD above 2.2. Particularly, about SSC (R2P = 0.896, RMSEP = 0.628%, RPD = 3.121), about firmness (R2P = 0.871, RMSEP = 1.065 kg/cm2, RPD = 2.809). The partial least square discriminant analysis and simplified k nearest neighbor models were designed to discriminate the kiwifruits maturity stages with a classification accuracy of 93.3% and 98.3%. This research demonstrates that the hyperspectral imaging technology coupled with chemometric algorithms is promising for the quality assessment and maturity discrimination of kiwifruits. Practical applications: The quality and maturity of kiwifruits have a direct relationship with the indicators of the SSC, firmness and color. Traditional methods for predicting the quality and maturity of kiwifruits are destructive, time‐consuming, and unusually affected by subjective factors. Hyperspectral imaging technique has the advantages of nondestructive, rapid, non‐pollution, and so on. The results demonstrated that the hyperspectral imaging technique coupled with chemometric algorithms can predict the quality and maturity of kiwifruits, which provides a theoretical basis to develop a real‐time detection system to predict the quality and maturity of fruits. [ABSTRACT FROM AUTHOR]

Published
2023
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8. Evaluation of Preharvest Melatonin on Soft Rot and Quality of Kiwifruit Based on Principal Component Analysis.

Author

Peng, Junsen, Zhu, Shouliang, Lin, Xin, Wan, Xuan, Zhang, Qin, Njie, Alagie, Luo, Dengcan, Long, Youhua, Fan, Rong, and Dong, Xiaoqing

Subjects
MELATONIN, KIWIFRUIT, PRINCIPAL components analysis, PRESERVATION of fruit, POSTHARVEST diseases, FRUIT quality, VITAMIN C
Abstract

Botryosphaeria dothidea is the source of the deadly kiwifruit disease known as soft rot. In order to explore the role of melatonin in regulating the postharvest quality and disease resistance of kiwifruit at different growth and development stages, in this study, we applied melatonin at different concentrations to kiwifruit at the young fruit, expansion, and late expansion stages to assess its effect on fruit resistance to B. dothidea, minimize soft rot, and maintain postharvest fruit quality. The results showed that melatonin significantly suppressed the mycelial growth of B. dothidea, with 1.0 mmol/L melatonin inhibiting it by up to 50%. However, 0.1–0.3 mmol/L melatonin had the best control over soft rot. Furthermore, spraying MT during kiwifruit growth can successfully increase fruit weight; preserve postharvest fruit firmness; reduce respiration intensity in the early stages of storage; delay the rise in soluble solids, while maintaining a high titratable acid content to ensure suitable solid acid ratio; increase total phenol, flavonoid, chlorophyll, carotenoid, and ascorbic acid contents; and delay the rise in soluble sugar contents in the late stages of storage. These results have a positive effect on maintaining the nutritional composition of kiwifruit. However, the effects on weight loss, dry matter content, and soluble protein content were not significant. In addition, the results of the principal component analysis demonstrated that 0.3 mmol/L MT increased kiwifruit's resistance to soft rot while preserving postharvest fruit quality. [ABSTRACT FROM AUTHOR]

Published
2023
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9. Research on Flesh Texture and Quality Traits of Kiwifruit (cv. Xuxiang) with Fluctuating Temperatures during Cold Storage

Author

Ranran Xu, Qian Chen, Yizhao Zhang, Jiali Li, Jiahua Zhou, Yunxiang Wang, Hong Chang, Fanxiang Meng, and Baogang Wang

Subjects
temperature fluctuation, kiwifruits, cold storage, flesh texture, qualities, Chemical technology, TP1-1185
Abstract

Kiwifruits are often exposed to various temperature fluctuations (TFs) during postharvest transportation and storage. To evaluate the effect of TFs on the qualities of kiwifruits during storage, kiwifruits were stored at 2 °C, 2 °C or 5 °C (TF2 °C–5 °C, alternating every 12 h), 2 °C or 7 °C (TF2 °C–7 °C, alternating every 12 h) for 3 d before long time storage at 2 °C. Observations revealed that kiwifruits stored at a constant 2 °C showed the lowest loss of weight and vitamin C because of minimized ethylene production and respiratory rate compared with that of TF2 °C–5 °C and TF2 °C–7 °C. Moreover, the results of RT-qPCR verified that the expression levels of genes encoding polygalacturonase, β-galacturonidase, and pectin methylesterase were significantly increased by the treatment of TF. Hence, TF accelerated the degradation of cell walls, softening, translucency, and relative conductivity of the flesh of kiwifruits. In addition, the impact of TF2 °C–7 °C on kiwifruits was more significant relative to TF2 °C–5 °C. The present study provides a theoretical basis for kiwifruit during cold storage.

Published
2023
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10. Comparative Analysis Revealed Intrageneric and Intraspecific Genomic Variation in Chloroplast Genomes of Actinidia spp. (Actinidiaceae, Viridiplantae)

Author

Maria Gladysheva-Azgari, Fedor Sharko, Natalia Slobodova, Kristina Petrova, Eugenia Boulygina, Svetlana Tsygankova, and Irina Mitrofanova

Subjects
cpDNA variations in plants, plastid genomes, kiwifruits, phylogenetics of Ericales, DNA barcoding in plants, ycf2 gene selection process, Plant culture, SB1-1110
Abstract

About ten species of the genus Actinidia Lindl. are known as cultivated plants—alongside the most known A. chinensis var. deliciosa, there are many others, including Far-Eastern cold-hardy kiwifruits such as A. arguta, A. kolomikta, and A. polygama. Unlike most plant species, in which the chloroplast genome is maternally inherited, the family Actinidiaceae possesses a complex system of plastid inheritance with possible transmission through both maternal and paternal lines. The main aim of this work was the assembly of the plastid genomes of three species of Actinidia, their comparison with already-available sequences from databases, and evolutionary analyses. We discovered that the gene composition and gene sequences are conserved; the studied species are either subject to purifying selection or not subject to selection at all (with some exceptions, such as the ycf2 gene). However, the chloroplast chromosomes of some Actinidia species have undergone significant structural rearrangements, leading to the persistence of two main forms, both on an intrageneric and intraspecific level. These results expand our understanding of plastid genomics and genetic diversity within the genus Actinidia, providing a basis for future research in molecular marker development, phylogenetic analysis, and population studies.

Published
2023
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11. Kiwifruit defense protein, kiwellin (Act d 5) percutaneously sensitizes mouse models through the epidermal application of crude kiwifruit extract

Author

Serina Kinugasa, Shota Hidaka, Serina Tanaka, Eri Izumi, Nobuhiro Zaima, and Tatsuya Moriyama

Subjects
kiwifruits, allergens, kiwellin, act d 5, percutaneous sensitization, Nutrition. Foods and food supply, TX341-641
Abstract

Background: Kiwifruit is a popular fruit consumed worldwide and is also used as a cosmetic ingredient. However, it is known to cause allergic reactions in humans. Recent studies have suggested an association between food allergy and food allergens entering the body via the skin. However, percutaneously sensitizing kiwifruit allergens have not been identified in human studies or in animal models. Objective: This study aimed to identify kiwifruit proteins that percutaneously sensitized mice through the epidermal application of crude extracts from green and gold kiwifruit on the dorsal skin, and serum IgE and IgG1 levels were used as sensitization markers. Design: BALB/c mice were back-shaved and their skin was exposed to crude extracts from green and gold kiwifruit that contained sodium dodecyl sulfate. Specific IgE and IgG1 antibodies generated and secreted in response to antigens were measured using enzyme-linked immunosorbent assay or immunoblotting. Results: Skin exposure to kiwifruit extract induced an increase in the levels of kiwifruit-specific IgE and IgG1, which are helper T cell 2-related allergenic antibodies in mice. These antibodies reacted with 18, 23, and 24 kDa proteins found in both green and gold kiwifruits. Thus, three percutaneously sensitizing allergens were identified and purified. Their amino acid sequences partially matched with that of kiwellin (Act d 5). Discussion and conclusion: Kiwellin has been identified as a plant defense-related protein. Interestingly, many plant allergens are biodefense-related proteins belonging to the pathogenesis-related protein family. Kiwellin, which was discovered to be a transdermal sensitizing antigen, might also be categorized as a biodefense-related protein. This study is the first to identify kiwellin (Act d 5) as a percutaneously sensitizing kiwifruit allergen in a mouse model.

Published
2021
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13. Evaluation of Preharvest Melatonin on Soft Rot and Quality of Kiwifruit Based on Principal Component Analysis

Author

Junsen Peng, Shouliang Zhu, Xin Lin, Xuan Wan, Qin Zhang, Alagie Njie, Dengcan Luo, Youhua Long, Rong Fan, and Xiaoqing Dong

Subjects
melatonin, preharvest, soft rot, quality, kiwifruits, Chemical technology, TP1-1185
Abstract

Botryosphaeria dothidea is the source of the deadly kiwifruit disease known as soft rot. In order to explore the role of melatonin in regulating the postharvest quality and disease resistance of kiwifruit at different growth and development stages, in this study, we applied melatonin at different concentrations to kiwifruit at the young fruit, expansion, and late expansion stages to assess its effect on fruit resistance to B. dothidea, minimize soft rot, and maintain postharvest fruit quality. The results showed that melatonin significantly suppressed the mycelial growth of B. dothidea, with 1.0 mmol/L melatonin inhibiting it by up to 50%. However, 0.1–0.3 mmol/L melatonin had the best control over soft rot. Furthermore, spraying MT during kiwifruit growth can successfully increase fruit weight; preserve postharvest fruit firmness; reduce respiration intensity in the early stages of storage; delay the rise in soluble solids, while maintaining a high titratable acid content to ensure suitable solid acid ratio; increase total phenol, flavonoid, chlorophyll, carotenoid, and ascorbic acid contents; and delay the rise in soluble sugar contents in the late stages of storage. These results have a positive effect on maintaining the nutritional composition of kiwifruit. However, the effects on weight loss, dry matter content, and soluble protein content were not significant. In addition, the results of the principal component analysis demonstrated that 0.3 mmol/L MT increased kiwifruit’s resistance to soft rot while preserving postharvest fruit quality.

Published
2023
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14. Curcumin doped functionalized cellulose nanofibers based edible chitosan coating on kiwifruits.

Author

Ghosh, Tabli, Nakano, Kohei, and Katiyar, Vimal

Subjects
*CURCUMIN, *EDIBLE coatings, *KIWIFRUIT, *CELLULOSE, *NANOFIBERS, *DOPING agents (Chemistry), *SURFACE morphology, *PRODUCT improvement
Abstract

The developed edible coating with curcumin facilitated iron functionalized cellulose nanofiber (f- CNF) reinforced chitosan (CS) were applied on kiwifruits for maintaining the quality during storage life. The f- CNF was fabricated via anchoring iron particles onto the surface of CNF as evident by FESEM, FETEM, and XRD analysis. The inclusion of f- CNF and curcumin as a component of edible coating can provide a synergistic effect in maintaining the quality of kiwifruits. The f- CNF (1.5 wt%) dispersed CS edible coating assisted by curcumin provided a lamellar and heterogonous surface morphology with a hazy appearance. The used edible coating materials were effective in reducing mass loss, firmness loss, respiration rate, and microbial count of the kiwifruits during storage life (10 days at 10 °C). Additionally, color, and physiological properties of kiwifruits can be modified by using the addressed edible coating materials. • Iron particles are decorated onto CNF surfaces to develop iron functionalized CNF. • Cur doped functionalized CNF/Chitosan are effective in edible coating of kiwifruits. • Cur and nanofiller are uniformly dispersed in chitosan improving kiwifruits storage. • Addition of Cur aided nanocomposite helps to reduce microbial count during storage. • Firmness of the kiwifruit products improved due to edible coating materials. [ABSTRACT FROM AUTHOR]

Published
2021
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15. 不同成熟度猕猴桃糖度紫外/可见光谱检测.

Author

孟庆龙, 尚静, 黄人帅, 撒雄星, and 张艳

Subjects
BACK propagation, PREDICTION models, KIWIFRUIT, SPECTROMETRY, REFLECTANCE, WAVELENGTHS
Abstract

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Published
2020
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16. A novel identification method for CPPU‐treated kiwifruits based on images.

Author

Yan, Bin and Guo, Wenchuan

Subjects
*KIWIFRUIT, *KIWIFRUIT industry, *PLANT regulators, *SEED treatment, *IMAGE intensifiers, *COMPUTER software, *ECONOMIC efficiency, *ECONOMIC databases
Abstract

BACKGROUND: The application of exogenous plant growth regulator, for example forchlorfenuron (CPPU), on kiwifruits has become an important factor that influences kiwifruit economic efficiency and the health development of the kiwifruit industry. Owing to the slight difference in calyx shape between the kiwifruits treated with CPPU (CPPU‐treated kiwifruits) and the kiwifruits without CPPU treatment (CPPU‐untreated kiwifruits), this study aims to provide a cheap, quick, convenient, and non‐destructive method for identifying CPPU‐treated kiwifruits based on the images of kiwifruits captured at visible lights. RESULTS: The identification method includes three steps. Firstly, the kiwifruit was extracted from the background by using Otsu algorithm, hole filling operation and 'bwareaopen' function. Secondly, the calyx was extracted by using corrosion, image enhancement, hole filling and closing operations. Finally, the length/width ratio of the minimum enclosing rectangle of calyx region was calculated. The kiwifruit was regarded as a CPPU‐treated kiwifruit if the length/width ratio of the rectangle was higher than 1.6. Otherwise, the kiwifruit was regarded as a CPPU‐untreated one. The method had the total identification accuracy rate of 90.0% when the kiwifruit images were captured either by utilizing a smartphone at normal lighting condition or by using an image acquisition system. CONCLUSION: The programs run on computer and smartphone were developed, and they could realize kiwifruit identification in 0.6 s and 2 s, respectively. The study makes identifying CPPU‐treated kiwifruits in online processing be realizable, and offers a convenient method for kiwifruit consumers. © 2019 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Published
2019
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17. UPLC-QqQ-MS/MS-based phenolic quantification and antioxidant activity assessment for thinned young kiwifruits.

Author

Jiao, Yang, Chen, Donglin, Fan, Mingtao, and Young Quek, Siew

Subjects
*PHENOLS, *ANTIOXIDANTS, *KIWIFRUIT, *FLAVONOIDS, *FUNCTIONAL foods
Abstract

Highlights • Thinned Young Kiwifruits (TYK) was studied as a potential agricultural resource. • TYK have significantly higher phenolic contents than the mature fruits. • TYK showed very high antioxidant powers which also correlated to phenolic contents. • A UPLC-QqQ-MS/MS method was set up to quantify the phenolics in TYK. • Epicatechin was the most prevailing phenolic compound in TYK. Abstract For the first time, thinned young kiwifruits (TYK) have been investigated as a source of deserted agriculture resource and evaluated for their phenolic characteristics along with antioxidant capacity. Two batches of TYK in different maturity stages (TYK1 and TYK2) and mature kiwifruits (MK) were sourced from three New Zealand cultivars. Comparing with MK, the TYK, especially TYK1, exhibited significantly higher contents of total phenolics (7.92 fold), total flavonoids (17.56 fold) and total flavanols (10.11 fold) as well as elevated and phenolic-correlated antioxidant capacities. A novel UPLC-QqQ-MS/MS method with low limit of detection (0.010–0.240 mg/L) and high accuracy (RSDs < 6.79%) was established to quantify 15 phenolics in the kiwifruit extracts. Epicatechin was the prevailing antioxidant in both TKY and MK, with the highest level of 2989.23 μg/g FDW present in TYK1 of 'Zesy002' cultivar. These results provide good evidence for the development and utilization of TYK of these cultivars in food and nutraceuticals. [ABSTRACT FROM AUTHOR]

Published
2019
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18. A Comparison Investigation on Antioxidant Activities, Physicochemical Properties and Phytochemical Contents of Kiwifruit Genotypes and Cultivars.

Author

Ozen, Tevfik, Zenginbal, Hamdi, Yazicioglu, Emine, Gul, Fatih, and Demirtas, Ibrahim

Subjects
*KIWIFRUIT, *CULTIVARS, *GENOTYPES, *ANTIOXIDANT testing, *OLEIC acid, *VITAMIN C
Abstract

The present work was conducted to find the physicochemical properties, chemical components and antioxidant capacity of kiwifruit hydroalcoholic extracts (B-31, HO-1-14, J-242, Bruno, Greenlight, Hayward, Monty, Topstar) grown Yalova, Turkey. Phytochemical tests were performed to determine total phenolic, flavonoid and ascorbic acid. Moreover, the kiwifruit extracts were subjected to evaluate their antioxidant potential using different in vitro assays such as total antioxidant, inhibition of lipid peroxidation, reducing power, metal chelating, free radical, H2O2 and superoxide anion scavenging activities at 50–500 μg mL−1, and also found EC50 and IC50 values. The soluble solid content (SSC), titratable acidity (TA) and pH were analyzed in all the genotypes and cultivars. The highest total phenolic, flavonoid and ascorbic acid content were found in J-242 (89.53 mg GAE/100 g), J-242 (109.13 mg QE/100 g) and HO-1-14 (64.15 mg/100 g), respectively. The linoleic, palmitic, stearic and oleic acid methyl esters were detected in all kiwifruit extracts by GC/MS. Significant differences were found between genotypes and cultivars in the antioxidant tests. The extracts showed high inhibition of lipid peroxidation and compared to standards, significantly (p < 0.05). The GC/MS analyses confirmed quantitative variability in the antioxidant profiles. The SSC, TA and pH of kiwifruit genotypes and cultivars showed a moderate level. The key parameters for the most active kiwifruit included the following: total antioxidant activity for B-31, H2O2 scavenging activity for J-242 and metal chelating activity for Topstar. In conclusion, this study exhibited the important role played by the genotypes and cultivars background on the chemical content and antioxidant profiles. [ABSTRACT FROM AUTHOR]

Published
2019
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19. Mycoflora assessment, growth and toxigenic features of patulin‐producers in kiwifruit in China.

Author

Wang, Yuan, Liu, Bin, Wei, Jianping, Yuan, Yahong, Yue, Tianli, Feng, Kewei, and Zhang, Zhiwei

Subjects
*MYCOLOGY, *KIWIFRUIT, *MYCOTOXINS, *PATULIN, *EFFECT of patulin on plants, *PLANT growth, *FARM produce
Abstract

Abstract: BACKGROUND: Fungal development in agricultural products may cause mycotoxin contamination, which is a significant threat to food safety. Patulin (PAT) and PAT‐producer contamination has been established as a worldwide problem. The present study aimed to investigate the mycoflora and PAT‐producers present in kiwifruits and environmental samples collected from orchards and processing plants in Shaanxi Province, China. RESULTS: Variations in mycoflora were observed in different samples, with penicillia and aspergilli as the predominant genera. Approximately 42.86% of dropped fruits were contaminated with PAT‐producers, which harbored the 6‐methylsalicylic acid synthase and the isoepoxydon dehydrogenase genes that are involved in PAT biosynthesis. The growth of Penicillium expansum, Penicillium griseofulvum and Penicillium paneum in kiwi puree agar (KPA) medium and kiwi juice well fitted the modified Gompertz and Baranyi and Roberts models (R2 ≥ 0.95). A significant positive correlation between colony diameter and PAT content in KPA medium of P. expansum and P. griseofulvum was observed (P < 0.05). CONCLUSIONS: The present study analyzed the mycofloral composition and the potential risk for PAT and PAT‐producer contamination in kiwifruit, which may be utilized in the establishment of proper management practices in the kiwifruit industry. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Published
2018
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20. Costo de implantación del cultivo de kiwi en el sudeste bonaerense

Author

Adlercreutz, Enrique Gustavo and Pagliaricci, Leandro Osvaldo

Subjects
Implementation, Sudeste Bonaerense, Costos de Producción, Production Costs, Kiwi (fruta), Implementación, Kiwifruits
Abstract

Por primera vez y desde un organismo oficial se obtiene el costo de implantación de este cultivo, lo cual es de gran utilidad para productores, emprendedores, entidades bancarias y otros. EEA Balcarce Fil: Adlercreutz, Enrique Gustavo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce. Agencia de Extensión Rural Mar del Plata; Argentina. Fil: Pagliaricci, Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce. Agencia de Extensión Rural Nicanor Otamendi; Argentina.

Published
2022

21. Distribución radical en plantaciones de kiwi (Actinidia chinensis var. deliciosa) en el sudeste bonaerense y su implicancia en el manejo racional del riego

Author

David, Maria Angela, Ligier, Hector Daniel, and Sanchez, Enrique Eduardo

Subjects
Buenos Aires, Argentina, Gestión del Riego, Soil, Irrigation Management, Raíces, Sudeste Bonaerense, Suelo, Irrigation, Roots, Kiwi (fruta), Kiwifruits, Riego
Abstract

Actualmente, el 50% de la superficie implantada con kiwi en Argentina se concentra en el sudeste bonaerense. El cultivo es sensible al estrés hídrico y requiere altos niveles de agua, por lo que el riego es indispensable para su producción. Sin embargo, esta labor se realiza en la zona de manera arbitraria, sin considerar las características del suelo y el volumen explorado por las raíces que haga más eficiente el uso del agua. Los objetivos de este trabajo fueron i) caracterizar los suelos de 7 establecimientos de productores de kiwi (Actinidia chinensis var. deliciosa “Hayward”) localizados en Sierra de los Padres, Mar del Plata, Batán, Miramar y Mar del Sur; ii) estimar la densidad, ocupación y conformación (finas ≤ 2 mm y gruesas > 2 mm) de raíces de kiwi en el eje vertical. Entre octubre y noviembre de 2016, se realizaron calicatas en cada uno de los campos en el sentido de la fila de plantación a 0,6 m del tronco. Sobre la pared de cada calicata se colocó un marco de 1 x 0,70 m dividido en celdas de 0,10 x 0,10 m. Se contó el número de raíces finas y gruesas en cada celda. A partir de esos datos se calculó la densidad (número de raíces) y el porcentaje de ocupación (uniformidad) de raíces totales, finas y gruesas, por cada capa de 0,1 m de profundidad del suelo. La distribución de raíces de kiwi se concentró en los primeros 40 cm del suelo, presentando el cultivo un sistema radical superficial. La mayor densidad de raíces se observó en los primeros 20 cm de profundidad del suelo, y la mayor ocupación en los primeros 40 cm. Los resultados observados se correspondieron con suelos francos en los primeros 40 cm del suelo y franco-arcillosos a arcillosos por debajo con un horizonte Bt. Se concluye que la profundidad efectiva de las raíces representa una determinación de utilidad a tener en cuenta para el mejor manejo del agua de riego. Currently, 50% of the surface planted with kiwifruit in Argentina is concentrated in the southeast of Buenos Aires province. The crop is sensitive to water stress and requires irrigation for its production. However, irrigation is carried out without taking into consideration the characteristics of the soil and the volume explored by the roots. The objectives of this work were: i) to characterize the soils of 7 establishments of kiwifruit producers (Actinidia chinensis var. deliciosa “Hayward”) located in Sierra de los Padres, Mar del Plata, Batán, Miramar and Mar del Sur; ii) estimate the density, occupation by fine (≤ 2 mm) and coarse (> 2 mm) roots on the vertical axis. Root distribution was determined by excavating the soil parallel to the tree row 0.6 m from the trunk between October and November 2016. A frame of 1 x 0.70 m divided into 0.10 x 0.10 m cells was placed on the wall of each hole. The number of fine and coarse roots in each cell was counted. From these data the density (number of roots) and the percentage of occupation (uniformity) of total roots, fine and coarse, for each layer of 0.1 m depth of the soil were calculated. The distribution of kiwifruit roots was in the first 40 cm of the soil, with the crop presenting a surface root system. The highest density of roots was observed in the first 20 cm of soil depth, and the highest occupation in the first 40 cm. The observed results corresponded with loamy soils in the first 40 cm of the soil and clay loam to clay below with a Bt horizon. It is concluded that the effective depth of the roots represents a useful determination to be taken into account for the best management of irrigation water. EEA Balcarce Fil: David, María Ángela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina Fil: Ligier, Héctor Daniel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Fil: Sánchez, Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina

Published
2022

22. Method development, matrix effect, and risk assessment of 49 multiclass pesticides in kiwifruit using liquid chromatography coupled to tandem mass spectrometry.

Author

Kim, Yool-Ah, Abd El-Aty, A.M., Rahman, Md. Musfiqur, Jeong, Ji Hoon, Shin, Ho-Chul, Wang, Jing, Shin, SungShik, and Shim, Jae-Han

Subjects
*PESTICIDE toxicology, *KIWIFRUIT, *CARBON-black, *AMINES, *LIQUID chromatography-mass spectrometry
Abstract

In the present study, a liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS) method with a minimal matrix effect (ME) was developed and validated for simultaneous determination of a diverse range of pesticides (49) in kiwifruit. Samples extracted by the quick, easy, cheap, effective, rugged, and safe (QuEChERS) citrate-buffered method were analyzed either without purification or following purification (with primary secondary amine (PSA) or PSA + graphitized carbon black (GCB)). With the addition of a clean-up step, the suppression of the ME decreased, with a higher number of pesticides determined by the application of PSA + GCB. The method exhibited good linearity with coefficients of determination ( R 2 ) ≥ 0.9972 and satisfactory recoveries (70–120%) with a relative standard deviations (RSDs) <10%. The limits of quantification (LOQ) were lower than the maximum residue limits (MRLs) set by the Korean Ministry of Food and Drug Safety (MFDS) and the CODEX Alimentarius. The developed method was applied to the real samples and the results indicated that the quantitated levels of all pesticides, except for pyraclostrobin and carbendazim, are lower than the MRLs set by the regulatory authorities. The percentage of the acceptable daily intake was <20%, suggesting that there is no risk associated with the intake of residual pesticides through kiwifruit. [ABSTRACT FROM AUTHOR]

Published
2018
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23. Postharvest application of brassica meal-derived allyl-isothiocyanate to kiwifruit: effect on fruit quality, nutraceutical parameters and physiological response.

Author

Ugolini, Luisa, Righetti, Laura, Carbone, Katya, Paris, Roberta, Malaguti, Lorena, Francesco, Alessandra, Micheli, Laura, Paliotta, Mariano, Mari, Marta, and Lazzeri, Luca

Abstract

The use of natural compounds to preserve fruit quality and develop high value functional products deserves attention especially in the growing industry of processing and packaging ready-to-eat fresh-cut fruit. In this work, potential mechanisms underlying the effects of postharvest biofumigation with brassica meal-derived allyl-isothiocyanate on the physiological responses and quality of 'Hayward' kiwifruits were studied. Fruits were treated with 0.15 mg L of allyl-isothiocyanate vapours for 5 h and then stored in controlled atmosphere (2% O, 4.5% CO) at 0 °C and 95% relative humidity, maintaining an ethylene concentration <0.02 μL L. The short- and long-term effects of allyl-isothiocyanate on fruit quality traits, nutraceutical attributes, glutathione content, antiradical capacity and the activity of antioxidant enzymes were investigated. The treatment did not influence the overall fruit quality after 120 days of storage, but interestingly it enhanced the ascorbic acid, polyphenols and flavan-3-ol content, improving the antioxidant potential of kiwifruit. The short-term effect of allyl-isothiocyanate was evidenced by an increase of superoxide dismutase activity and of oxidative glutathione redox state, which were restored 24 h after the treatment. The expression levels of genes involved in detoxification functions, ethylene, ascorbate and phenylpropanoid biosynthesis, were also significantly affected upon allyl-isothiocyanate application. These results suggest that allyl-isothiocyanate treatment probably triggered an initial oxidative burst, followed by an induction of protective mechanisms, which finally increased the nutraceutical and technological value of treated kiwifruits. [ABSTRACT FROM AUTHOR]

Published
2017
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24. Effects of different storage techniques on rupture properties of kiwifruits.

Author

Yilmaz, Deniz and Yildirim, Isilay

Abstract

Storage of harvested agricultural products under optimum storage conditions is very important for selling them as an intended price in the market and for the maintenance of their quality longer. On the other hand, different storage techniques effects the resistance properties of products. In this research, some rupture properties like, maximum force and bioyield force, stress, maximum energy in maximum force, maximum energy in bioyield point, modulus of elasticity, bioyield deformation, maximum breaking dilatation and minimum damage height, of 'Hayward' kiwifruits stored under four different storage conditions (Normal Atmosphere; 21 % O + 0 % CO (NA as Control), NA storage after 1-Methylcyclopropene treatment (1-MCP + NA), NA storage with ethylene control (NA + EC), Controlled Atmosphere storage (2 % O + 5 % CO) with ethylene control (CA + EC) and under two different load conditions were evaluated. Both under two load conditions rupture properties of kiwifruits stored under CA + EC conditions were measured higher than other storage conditions. In particular, maximum force and modulus of elasticity values of CA-stored kiwis were found to be statistically important. [ABSTRACT FROM AUTHOR]

Published
2016
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25. Aplicación de fosfito en kiwi 'Hayward' y su efecto sobre la calidad y el desarrollo de podredumbre gris

Author

Yommi, Alejandra Karina, Andreu, Adriana Balbina (directora), and Gómez Di Marco, Perla Azucena (co-directora)

Subjects
Tenderizing, Agroquímicos, Fosfina, Actinidia, Ablandamiento, Podredumbre, Kiwifruits, Mecanismos de Defensa, Botrysis, Agrochemicals, Kiwi (fruta), Phosphine, Defense Mechanisms, Spear Rot
Abstract

Tesis para obtener el grado de Doctor en Ciencias Agrarias, de la Universidad Nacional de Mar del Plata, en Julio de 2021 En Argentina, el sudeste de la provincia de Buenos Aires produce alrededor de la mitad del volumen nacional de kiwi (Actinidia chinensis var. deliciosa cv. ‘Hayward’), abasteciendo el mercado interno desde mayo a diciembre, para lo cual gran parte de la producción se debe conservar en cámaras de frío. Durante el almacenamiento se producen pérdidas por ablandamiento excesivo del fruto y por podredumbres, siendo Botrytis cinerea uno de los mayores agentes causales. Los fosfitos son reconocidos como inductores de defensa vegetal y constituyen una estrategia para el control de enfermedades en especies hortícolas y frutales, pero la información es limitada en kiwi. En esta Tesis se evaluó la aplicación foliar de fosfito de potasio (KPhi) Afital (30% P2O5, 20% K2O) al 0,3%, en diferentes estados fenológicos: 1) prefloración; 2) desarrollo del fruto, que constó de una aplicación semanal a partir de los 100 días desde plena floración, con 6 aplicaciones en total; 3) tratamiento combinado, con aplicaciones en prefloración + desarrollo del fruto; 4) control sin fosfitos. En un tercer año, se repitió el asperjado durante el desarrollo del fruto, se evaluó la inmersión de la fruta en KPhi (1%) y la combinación de ambos tratamientos, contando con fruta sin KPhi como control. Se determinó el efecto de los tratamientos sobre los índices de madurez del fruto en términos de: firmeza (con penetrómetro, en N) y color de pulpa (por colorímetría), contenido de sólidos solubles totales (°Brix), acidez titulable (por titulación ácido-base), producción de etileno y tasa respiratoria (cromatografía gaseosa). Por espectrofotometría se midió el contenido de ácido ascórbico, fenoles totales, flavonoides, clorofila, carotenoides y la capacidad antioxidante total (DPPH y FRAP). Todos los análisis se realizaron el día de la cosecha, al finalizar 4 meses de almacenamiento en frío (0 ± 0,5°C, 95% HR) y al final de la vida comercial (7 días a 20 ± 2°C, 90% HR). Por otra parte, la incidencia y severidad de la podredumbre gris fueron evaluadas en frutos tratados y no tratados con KPhi e inoculados con B. cinerea. También se midió el efecto de los tratamientos sobre el contenido de lignina en la pulpa (espectrofotometría) y el espesor de la piel del fruto (microscopía). Las aplicaciones de KPhi, tanto en precosecha como en poscosecha, redujeron la producción de etileno y la tasa respiratoria y retrasaron el ablandamiento de los frutos al finalizar el almacenamiento y la vida comercial, sin modificar los atributos sensoriales. Además, el KPhi promovió un aumento en ácido ascórbico y fenoles totales en el fruto, incrementando su valor nutricional. El mayor contenido de lignina, fenoles totales y el mayor espesor de la piel fueron parte de los mecanismos de defensa inducidos por el KPhi, aumentando la tolerancia a Botrytis. El asperjado de KPhi durante el desarrollo de los frutos de kiwi ha mostrado ser eficaz para mantener la calidad del fruto y aumentar sus defensas en poscosecha. In Argentina, around half of the national production of kiwifruit (Actinidia chinensis var. deliciosa cv. 'Hayward') is obtained in the southeast of Buenos Aires province. The national market is supplied from May to December with cold stored kiwifruits from that part of the country. Fruits loss due to excessive softening and rotting occurs during cold storage, being Botrytis cinerea one of the major causal agents. Phosphites are recognized as plant defense inducers and constitute a strategy for disease control in several horticultural and fruit species, but the information is limited in kiwifruit. In this Thesis, spraying the foliage with 0.3% potassium phosphite (KPhi) Afital (30% P2O5, 20% K2O) at different phenological stages was evaluated: 1) pre-bloom; 2) fruit development, with a weekly spray from 100 days after full bloom, at total of six; 3) combined treatment, with pre-bloom sprays + fruit development; 4) control, without phosphites. In a third year, the KPhi foliage spraying during fruit development, the immersion of the fruit in KPhi (1%) and the combination of both treatments were evaluated, with fruit without KPhi as a control. The effects of the KPhi treatments on fruit ripening were determined in terms of: firmness (with penetrometer, in N) and pulp color (by colorimetry); total soluble solids content (°Brix), titratable acidity (by acid-base titration), ethylene production and respiration rate (gaseous chromatography). Content of ascorbic acid, total phenols, flavonoids, chlorophyll, carotenoids, and total antioxidant capacity (DPPH and FRAP) were measured (spectrophotometry). Each variable was analyzed at harvest, at the end of 4 months of cold storage (0 ± 0.5°C, 95% RH) and at the end of shelf-life (7 days at 20 ± 2°C, 90% RH). On the other hand, incidence and severity (affected area) of rots were determined in KPhi-treated and control fruits inoculated with B. cinerea. Also, the effects of KPhi treatments on lignin content in the external pericarp tissue (spectrophotometry) and thickness of kiwifruit skin (microscopy) were analyzed. The KPhi treatments, including pre-harvest and post-harvest, reduced the ethylene production and the respiration rate and delayed the fruit softening at the end of cold storage and shelf life, without modifying the sensory attributes. The KPhi treatments increased the ascorbic acid and total phenols contents of fruit, improving its nutritional value. The higher lignin content, total phenols and skin thickness were part of the defense mechanisms induced by the KPhi treatments, increasing the tolerance to Botrytis. Foliar application of KPhi during the development of the kiwifruits may be considered as an effective treatment to maintain the quality of the fruit and to increase its defenses at postharvest. EEA Balcarce Fil: Yommi, Alejandra Karina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina.

Published
2021

26. Análisis de la disponibilidad de agua útil del suelo en plantaciones de kiwi (Actinidia deliciosa A. Chev) del sudeste bonaerense

Author

David, Maria Angela, Ligier, Hector Daniel, and Sanchez, Enrique Eduardo

Subjects
Buenos Aires, Argentina, Disponibilidad del Agua, Soil, Organic Matter, Water Availability, Suelo, Materia Orgánica, Kiwi (fruta), Kiwifruits
Abstract

El sudeste de la provincia de Buenos Aires concentra la mitad de la superficie plantada con kiwi en Argentina. Los productores de la zona no disponen de un plan de riego acorde a las características del suelo que permita usar racionalmente el agua. El objetivo de este trabajo fue analizar la disponibilidad de agua útil de 14 campos cultivados con kiwi “Hayward”, localizados en Sierra de los Padres, Mar del Plata, Batán, Miramar y Mar del Sur, y relacionarlas con el tipo de suelo, como un aporte para mejorar el riego de este frutal en la región. Entre octubre y noviembre de 2016, se tomaron muestras de suelo en un lote de cada campo a 0-20 y 20-40 cm de profundidad, donde predomina la mayor concentración y distribución de raíces. Se calculó el agua útil (AU) del suelo determinando su capacidad de campo (CC) a 0,33 atm, punto de marchitez permanente (PMP) a 15 atm y densidad aparente (Dap). Otras determinaciones incluyeron textura y carbono orgánico total. Los suelos presentaron valores promedio de CC de 30,8 y 30,5%, de PMP de 16,0 y 14,9%, y de Dap de 1,2 y 1,3 g/cm3 en los 0-20 y 20-40 cm de profundidad, respectivamente. La lámina de AU en los 40 cm del perfil del suelo promedió los 74,9 mm. Estos valores se correspondieron con suelos francos y con contenidos de materia orgánica (MO) del 5,2 y 4,7% en los 0-20 y 20-40 cm, respectivamente. Se concluye que la capacidad de retención de agua entre sitios y profundidades fue similar debido a la textura franca y alto contenido de MO de todos los suelos evaluados. Esta información es de utilidad para realizar un manejo más eficiente del riego en las plantaciones de kiwi. The southeast of Buenos Aires province concentrates half of the area planted with kiwifruit in Argentina. Producers in this region have no irrigation program in line with soil properties to ensure a more rational use of water. The objective of this work was to determine water constants of 14 fields cultivated with “Hayward” kiwifruit located in the area of Sierra de los Padres, Mar del Plata, Batán, Miramar and Mar del Sur, and relate them with soil type, as a contribution to improve the irrigation of this fruit in the area. Between October and November of 2016, soil samples were taken from each field at a depth of 0-20 and 20-40 cm, where the highest concentration and distribution of roots are found. Available water (AW) was determined by measuring field capacity (FC) at 0.33 atm, permanent wilting point (PWP) at 15 atm and bulk density (BD). Other analyses included soil texture and total organic carbon. Soils showed average FC values of 30.8 and 30.5%, PWP values of 16.0 and 14.9%, and BD values of 1.2 and 1.3 g/cm3 at soil depths of 0-20 and 20-40 cm, respectively. AW in the 40 cm of the soil profile averaged 74.9 mm. These values corresponded with loam soils and organic matter (OM) contents of 5,2 and 4,7% at 0-20 and 20-40 cm, respectively. It is concluded that water holding capacity found between sites and depths were similar due to the loam soil texture and high OM content of all the evaluated soils. This information is useful for a more efficient management of irrigation in kiwi orchards. EEA Balcarce Fil: David, María Ángela. Instituto Nacional de Tecnología Agropecuaria (INTA) Estación Experimental Agropecuaria Balcarce; Argentina Fil: Ligier, Héctor Daniel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Fil: Sánchez, Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA) Estación Experimental Agropecuaria Balcarce; Argentina

Published
2021

27. Degustación comparativa por parte de consumidores de kiwi. Primera parte

Author

Berges, Miriam, Lupín, Beatriz, Rodriguez, Julieta A., Yommi, Alejandra, Cincunegui, Carmen, Cendón, María Laura, Ariza, Cristian Mariano, Roldán, Camila, Urquiza Jozami, Gonzalo, Agullo, Agustina, Brillanti, Carla, Cutrera, Gianluca, Menéndez, Luciano, Pérez Guerra, Juan José Jesús, and Berges, Miriam

Subjects
Percepción del Consumidor, Calidad de los Alimentos, Atributos de Calidad, Consumidores, Disposición a Pagar, Surveys, Kiwi, Kiwifruits, Encuestas, Comportamiento del Consumidor, Consumer Behaviour, Food Quality, Consumers, Kiwi (fruta), Preferencias del Consumidor
Abstract

Entre el 21 y el 23 del mes de octubre del año 2020, en la Ciudad de Mar del Plata-Argentina, se llevó a cabo una degustación por parte de consumidores de kiwi, no expertos, no entrenados, quienes debieron contrastar productos nacionales -procedentes del Sudeste de la Provincia de Buenos Aires- y chilenos. El objetivo general fue profundizar el conocimiento de las percepciones y elecciones de los consumidores mediante la valoración de los atributos de calidad del producto. A tal fin, los participantes de la experiencia evaluaron globalmente muestras de fruta y atributos particulares como el "sabor", el "color de la pulpa", el "aroma", "la consistencia/firmeza de la pulpa" y la "apariencia externa", observando y degustando las mismas. Además, con base en un formulario de encuesta complementario, fueron consultados respecto a sus preferencias y disposición a pagar (DAP) por los kiwis regionales y extranjeros. EEA Balcarce Fil: Berges, Miriam. Universidad Nacional de Mar del Plata. Facultad de Ciencias Económicas y Sociales; Argentina. Fil: Lupín, Beatriz. Universidad Nacional de Mar del Plata. Facultad de Ciencias Económicas y Sociales; Argentina. Fil: Rodríguez, Julieta. Universidad Nacional de Mar del Plata. Facultad de Ciencias Económicas y Sociales; Argentina. Fil: Yommi, Alejandra Karina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Fil: Cincunegui, Carmen. Universidad Provincial del Sudoeste; Argentina. Comisión de Investigaciones Científicas. Centro de Emprendedorismo y Desarrollo Territorial Sostenible; Argentina. Fil: Cincunegui, Carmen. Universidad Nacional del Sur. Departamento de Ciencias de la Administración; Argentina. Fil: Cendón, María Laura. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Fil: Ariza, Cristian Mariano. Universidad Nacional de Mar del Plata. Facultad de Ciencias Económicas y Sociales; Argentina. Fil: Roldán, Camila. Universidad Nacional de Mar del Plata. Facultad de Ciencias Económicas y Sociales; Argentina. Fil: Urquiza Jozami, Gonzalo. Universidad Argentina de la Empresa; Argentina. Fil: Agullo, Agustina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Económicas y Sociales; Argentina. Fil: Brillanti, Carla. Universidad Nacional de Mar del Plata. Facultad de Ciencias Económicas y Sociales; Argentina. Fil: Cutrera, Gianluca. Universidad Nacional de Mar del Plata. Facultad de Ciencias Económicas y Sociales; Argentina. Fil: Menéndez, Luciano. Universidad Nacional de Mar del Plata. Facultad de Ciencias Económicas y Sociales; Argentina. Fil: Pérez Guerra, Juan José Jesús Universidad Nacional de Mar del Plata. Facultad de Ciencias Económicas y Sociales; Argentina.

Published
2021

28. Integrating untargeted metabolites and targeted analysis for discrimination of kiwifruits from different cultivars.

Author

Shen, Shi, Chen, Xi, Zhuo, Qin, Ma, Yan, Wang, Jingbo, Wang, Liyuan, Gong, Zhaolong, and Huo, Junsheng

Subjects
*KIWIFRUIT, *METABOLITES, *MULTIVARIATE analysis, *PROCYANIDINS, *CULTIVARS, *PRINCIPAL components analysis, *FLAVONOIDS
Abstract

To investigate the differences among kiwifruits from six different cultivars (Actinidia chinensis , Actinidia delicosa and Actinidia arguta), UPLC-QTOF-MS and UPLC-ESI-MS/MS coupled to multivariate statistical analysis were applied to untargeted metabolites and targeted analysis of kiwifruit samples for the first time. In untargeted analysis, the metabolome of kiwifruits was exhibited by principal component analysis (PCA), a total of 44 up-regulated feature compounds were screened based on the orthogonal partial least squares-discriminant analysis (OPLS-DA) and identified as glycosyl compounds, hydrocinnamic acids and various flavonoids. Furthermore, the contents of 27 targeted procyanidins, flavonoids and hydrocinnamic acids were analyzed by a UPLC-ESI-MS/MS method. It was indicated that phenol glycosides were much higher in A. arguta , responsible for the aroma of kiwifruits, various quercetin glycosides were higher in A. arguta , and much higher flavan-3-ols and hydrocinnamic acids were rich in A. Chinensis cv. Hongyang (red) kiwifruits. In addition, the results of chemometric analysis showed the untargeted metabolites and targeted compounds were responsible for the classification on the kiwifruits, which can benefit the scientific understanding of chemical diversity for kiwifruits, and improve the investigation of new wild kiwifruit cultivars, especially red kiwifruit and A. arguta. • UPLC-Q-TOF-MS was used for untargeted analysis of kiwifruits. • 44 metabolites up-regulated corresponding to each kiwifruit were determined. • 27 phenols in kiwifruits were targeted analyzed by UPLC-ESI-MS/MS. • Feature metabolites can discriminate kiwifruits of six cultivars. [ABSTRACT FROM AUTHOR]

Published
2022
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29. Las abejas melíferas (Apis mellifera L) y su desempeño como insectos polinizadores en kiwi (Actinidia chinensis var. Deliciosa)

Author

David, Maria Angela, Yommi, Alejandra Karina, Sanchez, Enrique Eduardo, Martinez, Analia, Palacio, María Alejandra, and Atela, Osvaldo

Subjects
Insectos Útiles, Rendimiento de Cultivos, Useful Insects, Polinización Libre, Crop Yield, Honey Bees, Open Pollination, Apis Mellifera, Abeja Melífera, Kiwi (fruta), Kiwifruits
Abstract

El cultivo de kiwi (Actinidia chinensis var. deliciosa cv Hayward) presenta gran importancia en la zona del sudeste de la provincia de Buenos Aires (desde El Dorado, Sierra de los Padres, Mar del Plata, Batán, Miramar, hasta la zona de General Madariaga). Allí abarca el 50% del área cultivada del país (530 has aprox). El otro 50% lo constituye el norte de la provincia (La Plata, San Pedro y Baradero) y alguna zona productiva muy menor en las provincias de Córdoba, Entre Ríos y Tucumán. Es una especie diclino dioica, que presenta plantas femeninas cuyas flores producen fruta, y plantas masculinas con flores que producen polen viable. El tamaño final del fruto está estrechamente relacionado con el número de semillas o de óvulos fecundados, y se necesitan aproximadamente 1000 semillas para obtener un fruto de 100 g. Por lo tanto, es de suma importancia que muchos granos de polen puedan alcanzar cada flor femenina para lograr un fruto de tamaño adecuado que pueda ser comercializado. La polinización de esta especie de manera natural por el viento (anemófila) no es suficiente para obtener un buen tamaño de fruto, por lo cual los productores de la zona deben realizar esta práctica, ya sea aplicando el polen de manera artificial, mediante insectos polinizadores (abejas melíferas o abejorros del género Bombus), o combinando ambos métodos. En la polinización artificial, se aplica el polen a las flores femeninas por algún método seco ohúmedo. En este último, que es el más utilizado y se realiza en general de manera manual, el polen es incorporado a una solución especial que es asperjada sobre las flores femeninas. En general se hacen por lo menos dos aplicaciones de polen para asegurar una polinización exitosa en los 10 días que dura la floración del cultivo durante el mes de noviembre. La polinización con abejas es compleja, ya que la flor de kiwi no produce néctar y no es atractiva para dichos insectos. Es frecuente que los productores consideren que la abeja no es un buen polinizador de kiwi y por eso la mayoría recurre a la polinización artificial. Sin embargo, la hipótesis de trabajo que nos planteamos es que se puede lograr una muy buena polinización del cultivo de kiwi con abejas si se utilizan colmenas preparadas con suficiente antelación, bien alimentadas y con una densi- dad adecuada a la distribución de plantas masculinas del lote EEA Balcarce Fil: David, María Ángela. Instituto Nacional de Tecnología Agropecuaria (INTA) Estación Experimental Agropecuaria Balcarce; Argentina Fil: Yommi, Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA) Estación Experimental Agropecuaria Balcarce; Argentina Fil: Sánchez, Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA) Estación Experimental Agropecuaria Balcarce; Argentina Fil: Martinez, Analía. Instituto Nacional de Tecnología Agropecuaria (INTA) Estación Experimental Agropecuaria Balcarce; Argentina Fil: Palacio, Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA) Estación Experimental Agropecuaria Balcarce; Argentina Fil: Atela, Osvaldo. Cabaña Apícola Pedro Bover; Argentina

Published
2020

30. Elección del terreno y plantación del cultivo de kiwi

Author

David, Maria Angela, Yommi, Alejandra Karina, and Sanchez, Enrique Eduardo

Subjects
Climatic Factors, Aplicación de Abonos, Plantación, Crops, Suelo, Cultivos, Kiwifruits, Innovación, Soil, Planting, Factores Climáticos, Innovation, Kiwi (fruta), Fertilizer Application
Abstract

El objetivo de este trabajo fue compilar información basada en experiencias de técnicos y productores de la zona que sirvan de guía práctica para quienes se inician en el cultivo. Por un lado, se desarrollan los factores a tener en cuenta al momento de elegir un campo y/o lote para plantar, en base a los requerimientos del cultivo. Luego, se mencionan las diferentes prácticas a realizar antes, durante e inmediatamente después de la plantación. EEA Balcarce Fil: David, María Ángela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Fil: Yommi, Alejandra Karina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Fil: Sánchez, Enrique Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina.

Published
2020

31. El kiwi pone primera e inicia una cosecha prometedora

Author

Yommi, Alejandra Karina and David, Maria Angela

Subjects
Yields, Rendimiento, Cosecha, COVID-19, Harvesting, Kiwi (fruta), Kiwifruits
Abstract

En medio de la cuarentena por coronavirus, una nueva temporada de cosecha de kiwi se inició hace unas semanas. Con lotes excepcionales, con rendimientos de más de 50 toneladas por hectárea, se augura un buen año para el kiwi del sudeste de la provincia de Buenos Aires. EEA Balcarce Fil: Yommi, Alejandra Karina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Fil: David, María Ángela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina.

Published
2020

32. Volatile Profiling of Kiwifruits ( Actinidia deliciosa 'Hayward') Evaluated by HS-SPME and GC-IT/MS: Influence of Ripening, Training System and Storage.

Author

Mota, Luís, Aguiar, Ana, Ferreira, Isabel, and Guedes de Pinho, Paula

Subjects
*KIWIFRUIT, *PHASE-contrast microscopes, *FRUIT ripening, *FRUIT storage, *FRUIT harvesting, *FRUIT varieties, *PRINCIPAL components analysis, *SOLID phase extraction, *GAS chromatography/Mass spectrometry (GC-MS)
Abstract

In this research, the volatile profile of Actinidia deliciosa (A. Chev) C.F. Liang and A.R. Ferguson var. deliciosa cv. Hayward fresh fruits (pulp) coming from two different training systems, picked at different harvest times were characterized by HS-SPME-GC-IT/MS before and after storage. Forty-seven compounds were identified and distributed by distinct chemical classes (aldehydes, alcohols, ketones, esters, monoterpenes, norisoprenoid and hydrocarbons), with 24 being reported for the first time in this variety. The major volatiles found were: hexanal, ( E)-2-hexenal and methylbutyrate. A principal component analysis showed that fruits from pergola training system are very well distinguished from those coming from T-bar training system by their abundance of monoterpenes and norisoprenoids. In general, fruits after storage have higher amounts of esters. All these results were confirmed by sensory analysis, having the T-bar kiwifruits higher notes in 'pungent' descriptor, and fruits stored higher values of 'ripened fruit odour' and 'sweetness'. [ABSTRACT FROM AUTHOR]

Published
2012
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33. Hayward kiwifruits and Plant Growth Regulators: Detection and effects in post-harvest studied by Magnetic Resonance Imaging and Scanning Electron Microscopy

Author

Taglienti, Anna, Sequi, Paolo, Cafiero, Caterina, Cozzolino, Sara, Ritota, Mena, Ceredi, G., and Valentini, Massimiliano

Subjects
*KIWIFRUIT, *PLANT regulators, *MAGNETIC resonance microscopy, *SCANNING electron microscopy, *FRUIT ripening, *CYTOKININS, *PLANT morphology, *MOLECULAR structure
Abstract

Abstract: We used Magnetic Resonance Imaging spectroscopy to reveal the use of two Plant Growth Regulators (PGRs), i.e. cytokinin and auxin, on Hayward kiwifruits, at any stage of cultivation, and post-harvest ripening and storage. The internal morphology was non-destructively determined in order to depict structural features related to hormones treatments and we found that T2-weighted MRI images showed different internal tissue organisations depending upon the use and the type of PGR. Transverse relaxation times allowed the recognition of cytokinin-treated samples, whilst image analysis was used to identify auxin-treated kiwifruits. We also exploited the post-harvest conditions, i.e. normal refrigeration and controlled atmosphere, on PGRs treated kiwifruits, and found that auxin shortened the shelf-life, with normal refrigeration exerting a stronger effect. The kiwifruit pulp was also investigated by means of Scanning Electron Microscopy, highlighting significant differences at a cellular level amongst treatments, in terms of pore size and vacuoles number, both probably playing a fundamental role in the evaporation activity. [ABSTRACT FROM AUTHOR]

Published
2011
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34. Impact device for measuring the flesh firmness of kiwifruits

Author

Ragni, Luigi, Berardinelli, Annachiara, and Guarnieri, Adriano

Subjects
*KIWIFRUIT, *FRUIT quality, *IMPACT (Mechanics), *CONTINUUM damage mechanics, *REGRESSION analysis, *PREDICTION models, *CONVEYOR belts, *ARTIFICIAL neural networks, *NONDESTRUCTIVE testing
Abstract

Abstract: The device used in the present study consists of a conveyer belt that throws the fruit onto a flat horizontal plate connected to a load cell. The vertical distance between plate and conveyer belt (drop height) as well as the speed of the belt can be continuously adjusted. Tests were carried out by selecting three different values of drop height and speed. The Magness-Taylor (MTf) index was used as reference, destructive parameter, to describe the flesh firmness and to set-up predictive models. The digitalized time history of the force was analysed to extract some mechanical indices (peak force, impact duration and impulse) used to predict MTf by simple or multiple regression analyses. Moreover, each point of the entire time history was processed by artificial neural network (ANN) software to predict MTf. The goodness of fit, expressed as R 2, was up to 0.823 with the regression models. On the whole, the peak force was the best predictor. The ANNs did not involve a substantial increase in goodness of fit with respect to the best regression models: +8.3%, as mean, 37% as maximum. The speed or position at which the fruit impacts the plate can represent an important parameter influencing the MTf prediction. Free dropping of the fruit instead of throwing onto the plate by the conveyer did not provide a better prediction. The impact device did not cause mechanical damage to the kiwifruits. [Copyright &y& Elsevier]

Published
2010
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35. Detection of radiation-induced markers from parts of irradiated kiwifruits

Author

Jo, Deokjo and Kwon, Joong-Ho

Subjects
*KIWIFRUIT, *KIWIFRUIT industry, *FOOD irradiation, *MICROBIOLOGICAL assay
Abstract

Abstract: Parts of irradiated kiwifruits were investigated for radiation-induced markers. The DNA comet assay on seeds showed that non-irradiated cells appeared as intact nuclei without tails, while irradiated cells displayed comets with long tails. Tail length of seeds increased significantly up to 1kGy (p <0.05), showing a positive correlation (R 2 =0.9084) between the irradiation dose and tail length. The triplet signals from cellulose radicals observed in electron spin resonance (ESR) analysis on the core or flesh of kiwi enabled irradiated samples to be distinguished from the non-irradiated samples. The ESR signals increased in correlation with the irradiation doses with R 2 =0.9071 in the core and R 2 =0.9730 in flesh. Both methods were found suitable for the detection of irradiated kiwi during the six-week shelf-life period. [Copyright &y& Elsevier]

Published
2006
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36. KINETICS OF ASCORBIC ACID DEGRADATION IN DRIED KIWIFRUITS DURING STORAGE.

Author

Uddin, M.S., Hawlader, M.N. A., and Zhou, Liwen

Subjects
*VITAMIN C, *KIWIFRUIT
Abstract

Retention of ascorbic acid (AA) in dried kiwifruit in storage is studied. The effects of storage temperature (30°C–50°C) and water activity (aw: 0.51–0.82) are investigated. The degradation of AA follows a first order reaction. A decrease of approximately one order of magnitude in AA is observed when aw is increased from 0.51 to 0.82 with the activation energy in the range of (38.0–62.3) kJ/mole. The effect of temperature on the rate constant followed the Arrhenius relationship. An empirical equation combining temperature, water activity rate constant has been developed. [ABSTRACT FROM AUTHOR]

Published
2001
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37. Usos de la cianamida de hidrógeno y alternativos en kiwi (Actinidia sp.) y su potencial aplicación en Argentina

Author

David, Maria Angela, Yommi, Alejandra Karina, Quillehauquy, Victoria, and Sanchez, Enrique Eduardo

Subjects
Argentina, Actinidia Deliciosa, Floración, Brotación, Kiwi (fruta), Cianamida de Hidrógeno, Kiwifruits, Hydrogen Cyanamide, Sprouting, Flowering
Abstract

El kiwi (Actinidia sp.) es un frutal de hoja caduca que requiere acumular un determinado número de horas de frío menores a 7,2 ºC para lograr una óptima brotación, floración y contribuir a una adecuada fructificación. Actinidia deliciosa (kiwi verde) “Hayward”, la variedad más cultivada tanto en Argentina como en el mundo, necesita acumular entre 950 y 1150 horas de frío. La cianamida de hidrógeno es el producto más utilizado para compensar la falta de horas de frío en las zonas de inviernos benignos, aumentando la uniformidad de brotación y floración, el número de yemas brotadas y de flores/yema invernal. La presente revisión muestra que, en zonas de inviernos fríos, la respuesta a la cianamida es inconsistente, aumentando la brotación y floración solo en algunos casos. Independientemente de la condición invernal, la cianamida reduciría el número de flores laterales, lo que implicaría un menor costo por raleo y una mayor eficiencia de la producción. La cianamida de hidrógeno es utilizada en los principales países productores de kiwi del mundo. La Unión Europea ha restringido su uso y se están probando nuevos productos, que han mostrado resultados satisfactorios en zonas de inviernos benignos con 600 horas de frío. En Argentina las principales zonas de producción son el norte-noreste y sudeste de la provincia de Buenos Aires. La insuficiente acumulación de horas de frío en el norte-noreste convierte a la cianamida en una herramienta fundamental para la producción. Asimismo, algunos productos alternativos podrían ser considerados para esta zona. En el sudeste, donde el cultivo alcanzaría a completar las horas necesarias para una adecuada brotación y floración, se desconoce si la cianamida tendría efecto más allá de una posible reducción del número de flores laterales. En el corto plazo se espera contar con la autorización de uso de productos que rompan la dormición de las yemas en kiwi, lo cual plantea la necesidad de obtener información sobre su efecto en las diferentes zonas productivas. Kiwifruit (Actinidia sp.) is a decidious fruit tree which requires to accumulate a certain number of chilling hours below 7,2ºC to achieve optimal budbreak, flowering and contribute to an adequate fructification. Actinidia deliciosa (green kiwifruit) “Hayward”, the most cultivated variety in Argentina and in the whole world, needs to accumulate between 950 and 1150 chilling hours. Hydrogen cyanamide is the most used product to compensate for lack of chilling hours in soft winter areas, increasing budbreak and flowering uniformity, amount of budbreak and flowers/winter bud. This review shows that in cold winter areas, response to cyanamide is inconsistent, increasing amount of budbreak and flowering only in some cases. Regardless of winter condition, cyanamide would reduce the number of lateral flowers, which would imply a lower thinning cost and a higher production efficiency. Hydrogen cyanamide is used in the main kiwifruit producing countries in the world. European Union has restricted its use and new products are being tested, which have shown good results in soft winter areas with 600 chilling hours. In Argentine, the main kiwifruit growing areas are the north-northeast and southeast of Buenos Aires province. The insufficient chilling hours accumulation in the north-northeast, makes cyanamide an essential production tool. In addition, some alternative products could be considered for this area. In the souteast, where the crop would achieve the required chilling hours for an adequate budbreak and flowering, it’s not known if cyanamide would have an extra effect apart from possibly reducing the number of lateral flowers. Authorization for use of budbreaks products in kiwifruit is being expected in the short term, which raises the issue of obtaining information about its effect in the different growing areas. EEA Balcarce Fil: David, María Angela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Fil: Yommi, Alejandra Karina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina Fil: Quillehauquy, Victoria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina Fil: Sanchez, Enrique Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina

Published
2019

38. A Comparison Investigation On Antioxidant Activities, Physicochemical Properties And Phytochemical Contents Of Kiwifruit Genotypes And Cultivars

Author

Hamdi Zenginbal, Emine Yazıcıoğlu, Tevfik Ozen, Fatih Gul, Ibrahim Demirtas, and Ondokuz Mayıs Üniversitesi

Subjects
0106 biological sciences, Antioxidant, phenolics, medicine.medical_treatment, Flavonoid, antioxidant activity, Titratable acid, Plant Science, Horticulture, fatty acids, 01 natural sciences, Kiwifruits, Lipid peroxidation, chemistry.chemical_compound, medicine, Cultivar, Food science, 040502 food science, chemistry.chemical_classification, Ecology, 04 agricultural and veterinary sciences, Ascorbic acid, Oleic acid, chemistry, Phytochemical, genotype and cultivar, 0405 other agricultural sciences, Agronomy and Crop Science, 010606 plant biology & botany
Abstract

gul, fatih/0000-0002-4297-786X; demirtas, ibrahim/0000-0001-8946-647X WOS: 000470676200001 The present work was conducted to find the physicochemical properties, chemical components and antioxidant capacity of kiwifruit hydroalcoholic extracts (B-31, HO-1-14, J-242, Bruno, Greenlight, Hayward, Monty, Topstar) grown Yalova, Turkey. Phytochemical tests were performed to determine total phenolic, flavonoid and ascorbic acid. Moreover, the kiwifruit extracts were subjected to evaluate their antioxidant potential using different in vitro assays such as total antioxidant, inhibition of lipid peroxidation, reducing power, metal chelating, free radical, H2O2 and super-oxide anion scavenging activities at 50-500 mu g mL(-1), and also found EC50 and IC(50 )values. The soluble solid content (SSC), titra-table acidity (TA) and pH were analyzed in all the genotypes and cultivars. The highest total phenolic, flavonoid and ascorbic acid content were found in J-242 (89.53 mg GAE/100 g), J-242 (109.13 mg QE/100 g) and HO-1-14 (64.15 mg/100 g), respectively. The linoleic, palmitic, stearic and oleic acid methyl esters were detected in all kiwifruit extracts by GC/MS. Significant differences were found between genotypes and cultivars in the antioxidant tests. The extracts showed high inhibition of lipid peroxidation and compared to standards, significantly (p < 0.05). The GC/MS analyses confirmed quantitative variability in the antioxidant profiles. The SSC, TA and pH of kiwifruit genotypes and cultivars showed a moderate level. The key parameters for the most active kiwifruit included the following: total antioxidant activity for B-31, H2O2 scavenging activity for J-242 and metal chelating activity for Topstar. In conclusion, this study exhibited the important role played by the genotypes and cultivars background on the chemical content and antioxidant profiles. Scientific and Technological Research Council (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [114Z683]; Ondokuz Mayis UniversityOndokuz Mayis University [PYO.FEN.1904.13.003, PYO.FEN.1904.13.006] The authors are grateful to the Scientific and Technological Research Council (TUBITAK; 114Z683) and Ondokuz Mayis University (PYO.FEN.1904.13.003 and PYO.FEN.1904.13.006) for their financial support.

Published
2019

39. Efecto de la dosis de 1-metilciclopropeno (1-MCP) sobre la calidad de frutos de kiwi refrigerados

Author

Quillehauquy, Victoria and Yommi, Alejandra Karina

Subjects
Almacenamiento, Tenderizing, Actinidia deliciosa, Sustancias de Crecimiento Vegetal, Ablandamiento, Storage, 1-metilciclopropeno, Kiwi, Quality, Kiwifruits, Plant Growth Substances, Calidad
Abstract

Tesis para obtener el título de M.Sc. en Producción Vegetal, presentada en la Universidad Nacional de Mar del Plata; Facultad de Ciencias Agrarias: Balcarce, Buenos Aires, Argentina. 2016 La producción de kiwi en el sudeste de la provincia de Buenos Aires se encuentra en expansión. Una elevada proporción de la fruta cosechada es almacenada en frío para diferir la venta en el mercado interno. La aplicación de 1-metilciclopropeno (1-MCP), se presenta como una importante herramienta que permite nuevas estrategias para retrasar la maduración prematura. El 1-MCP retrasó pero no inhibió por completo la maduración organoléptica del kiwi ‘Hayward’, aún cuando se aplicó en dosis elevada, permitiendo que este proceso se desarrolle con normalidad y que el fruto exprese todos los atributos sensoriales y nutracéuticos que potencialmente tiene y que son exigidos por los consumidores EEA Balcarce Fil: Quillehauquy, Victoria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina

Published
2018

40. Kiwi : manejo del suelo, riego y fertilización

Author

Yommi, Alejandra Karina, Sanchez, Enrique Eduardo, Manzo, Enrique, Benés, Gisela, Murray, Ricardo Ernesto, Rosenstein, Susana, and Viteri, Maria Laura

Subjects
Aplicación de Abonos, Fertilization, Soil Management, Manejo del Cultivo, Manejo del Suelo, Crop Management, Irrigation, Kiwi (fruta), Kiwifruits, Fertilizer Application, Fertilización, Riego
Abstract

Esta publicación, producto del accionar de la Estación Experimental Agropecuaria Balcarce de INTA, junto con la Cámara de Productores de Kiwi de Mar del Plata, el Proyecto Regional con Enfoque Territorial del Sudeste Bonaerense y el Grupo de Cambio Rural (Ministerio de Agroindustria de Ia Nación - INTA), busca integrar los conocimientos generados por el Proyecto Específico “Superación de Brechas Tecnológicas que Limitan la Calidad en las Cadenas Frutícolas” del Programa Nacional de Frutales, en lo referente al manejo del suelo, riego y fertilización, prácticas que influyen en la productividad del kiwi, la calidad de su fruto a cosecha y su conservación poscosecha. Asimismo, se informa como fue la evolución de los sistemas de riego y los factores que llevaron a su elección. EEA Balcarce Fil: Yommi, Alejandra Karina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina Fil: Sanchez, Enrique Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina Fil: Manzo, Enrique: Asesor Privado; Argentina Fil: Benés, Gisela. Consultora Privada; Argentina Fil: Murray, Ricardo Ernesto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Oliveros; Argentina Fil: Rosenstein, Susana. Universidad Nacional de Rosario. Facultad de Ciencias Agrarias; Argentina Fil: Viteri, Maria Laura. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina

Published
2018

41. Pérdidas de calidad en las cadenas frutícolas argentinas

Author

Di Masi, Susana Noemi, De Rossi, Rafael Pablo, Torres Leal, Guillermo Jose, Zon, Karina Daniela, and Farias, María Fernanda

Subjects
Análisis Cuantitativo, Pears, Mandarina, Frutas, Argentina, National Fruit Production, Naranja, Fruit Growing, Fruit Chains, Orange, Fruits, Cuantitative Analysis, Innovation, Análisis Cualitativo, Apples, Losses, Cadenas Frutícolas Argentinas, Limón, Quality, Producción Frutícola Nacional, Fruticultura, Innovación, Mandarins, Manzana, Pérdidas, Pera, Limes, Qualitative Analysis, kiwifruits, Cadenas Frutícolas, Kiwi (fruta), Argentinian Fruit Chains, Calidad
Abstract

El siguiente trabajo es un análisis cuali-cuantitativo realizado por un equipo de profesionales de las Estaciones Experimentales Agropecuarias* Alto Valle y Famaillá del Instituto Nacional de Tecnología Agropecuaria, y constituye una ilustrativa aproximación metodológica para el estudio de las pérdidas que se registran en la producción frutícola nacional. EEA Alto Valle Fil: Di Masi, Susana Noemi. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle; Argentina Fil: De Rossi, Rafael Pablo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle. Agencia De Extensión Rural Río Colorado; Argentina Fil: Torres Leal, Guillermo José. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; Argentina Fil: Zon, Karina Daniela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle. Agencia de Extensión Rural Río Colorado; Argentina Fil: Farias, María Fernanda. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; Argentina

Published
2017

42. Efficacy of Pseudomonas chlororaphis subsp. aureofaciens SH2 and Pseudomonas fluorescens RH43 isolates against root-knot nematodes (Meloidogyne spp.) in kiwifruit

Author

Bashiri, S., Llop, Pablo, Davino, Mario, Golmohammadi, Morteza, and Scuderi, Giuseppe

Subjects
Kiwifruit -- Iran, Pests -- Biological control -- Iran, Bacteria, Nematicides, Biocontrol, food and beverages, 16S rRNA, H20 Plant diseases, Root-knot nematodes, Kiwifruits, Kiwifruit -- Diseases and pests -- Iran
Abstract

The Root-knot nematodes, Meloidogyne spp., are parasites of many crops and orchards, including kiwifruit trees. The Islamic Republic of Iran is among the leading kiwifruit producers in the world and M. incognita has been found as the dominant species responsible for severe loss of this crop. In order to evaluate the eff ectiveness of antagonistic bacteria on larval mortality, number of galls per plant and egg masses of nematode reduction, fifty local bacterial strains were isolated from root surrounding soils of kiwifruit plants in the northern production areas in Iran. Bacterial antagonists were characterized by morphological, physiological, biochemical and molecular methods. Two representative strains, showing the best nematicidal activity, were identif ed as Pseudomonas chlororaphis subsp. aureofaciens (isolate Sh2) and Pseudomonas fluorescens (isolate Rh43). They increased the percentage of larval mortality to 56:38% and 54:28% respectively in assays in vitro and showed excellent performance also in vivo with consistent reduction of number of galls (67:31% and 55:63%, respectively) and egg mass (86:46% and 84:29%, respectively) in plants. This study indicates that Pseudomonas chlororaphis subsp. aureofaciens isolate Sh2 and Pseudomonas fluorescens isolate Rh43 are good potential biocontrol agents for containing root-knot nematodes in kiwifruit trees., peer-reviewed

Published
2015

43. Dossier Nieuw-Zeeland, ver en toch dichtbij

Author

Van Outryve, J. and Van Outryve, J.

Abstract

Dit dossier “Nieuw-Zeeland, ver en toch dichtbij” omvat de volgende artikelen: 1) De wereld van de andere kant bekeken. 2) Meer koeien dan mensen. 3) Landbouw en natuur. 4) Wild dat geen wild is.

Published
2016

44. Potentially neuroactive amines in kiwifruit

Author

Mauro Commisso, Linda Avesani, Bianconi, M., Ceoldo, S., Zoccatelli, Gianni, and Guzzo, Flavia

Subjects
amines, kiwifruits, tryptamine, kiwifruits, amines, serotonin, tryptamine, serotonin
Published
2015

45. A study about ascorbic acid content, acidity and suger concentration of fruits from Japanese and imported products

Subjects
Strawberry fruit, Acidity, Sugar concentration, Ascorbic acid, Kiwifruits
Abstract

Ascorbic acid content, acidity, and sugar concentration of kiwifruits and strawberry fruit was compared between Japanese products and imported ones. Significant difference was observed in the ascorbic acid content. Imported fruits showed higher ascorbic acid content in both kiwifruits and strawberry fruit. There was no significant difference in the acidity and the sugar concentration between the Japanese products and the imported ones.Correlation between the ascorbic acid content and the acidity, the ascorbic acid content and the sugar concentration, the acidity and sugar concentration was also examined. None of the combination showed significant correlation.

Published
1998

46. Evolution of the size and weight of 'Hayward' kiwifruit (Actinidia deliciosa (A. Chev.) Liang et Fergurson) cultivar during the final stage of growth

Author

Ontivero Urquiza, Mónica G., Altube, Héctor Abel, and Baghin, Leonardo

Subjects
Tamaño, Size, Cosecha, Datos estadísticos, Córdoba (Argentina), Growth, Crecimiento, Weight, Peso, Kiwi (fruta), Kiwifruits, Plantaciones comerciales de kiwi
Abstract

Se realizó un ensayo durante tres años consecutivos con el fin de monitorear la evolución del tamaño y del peso de los frutos de una plantación comercial de kiwi variedad Hayward ubicada en la provincia de Córdoba. El objetivo fue determinar la evolución del peso y del tamaño del fruto durante la etapa final de crecimiento. Se seleccionaron doce plantas representativas y se realizaron cosechas durante cuatro semanas en tres años sucesivos desde el 4/3 al 24/3, a partir de que los frutos alcanzaron 5° Brix. Las variables evaluadas fueron: peso del fruto, longitud del fruto, diámetro mayor y menor al momento de la cosecha y luego de seis días a temperatura ambiente. El peso del fruto se incrementó desde un valor mínimo de 83,71 g a 121,1 g. La pérdida de peso luego de seis días fue desde un mínimo de 3,11 g a un máximo de 6,01 g. La longitud pasó de 54,73 mm a 64,20 mm. El diámetro mayor pasó de 52,12 mm a 59,7 mm, presentando una disminución después de seis días de un mínimo de 0,27 mm a un máximo 7,12 mm. El diámetro menor pasó de 42 mm a 54,41 mm entre la primera y la cuarta cosecha. Todas las variables presentaron un incremento en la medida en que atrasaba la cosecha, lo que justifica una cosecha más tardía, en función del tamaño de los frutos. A follow-up trial of the evolution of fruit size and fruit weight of a "Hayward" kiwifruit cultivar was conducted in a commercial plantation in the province of Córdoba during three consecutive years. Twelve representative plants were selected and kiwifruit were harvested during three consecutive years, during four weeks, from March 4th to March 24th, when they reached 5° Brix. The examined variables were fruit weight, fruit length, major diameter and minor diameter of the fruit at the moment of harvest and after six days at room temperature. Fruit weight increased from a minimum value of 83.71 g to 121.1 g. After six days, the weight loss varied from a minimum of 3.11 g to a maximum of 6.01 g. Fruit length went from 54.73 mm to 64.20 mm. The major diameter varied from 52.12 mm to 59.7 mm presenting a decrease after six days from a minimum of 0.27 mm to a maximum of 7.12 mm. The minor diameter went from 42 mm to 54.41 mm between the first and the fourth harvest. All the variables showed an increase as the harvest was delayed, which seems to justify a later harvest considering the size of the fruit. Fil: Ontivero Urquiza, Mónica G.. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Departamento de Producción Vegetal. Cátedra de Fruticultura. Fil: Altube, Héctor Abel. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Departamento de Producción Vegetal. Cátedra de Fruticultura. Fil: Baghin, Leonardo. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Departamento de Producción Vegetal. Cátedra de Fruticultura.

Published
2012

47. Effects of Microwave Heating on Sensory Characteristics of Kiwifruit Puree

Author

Ana Salvador, Nuria Martínez-Navarrete, María Benlloch-Tinoco, and Paula Varela

Subjects
Taste, Microwave processing, TECNOLOGIA DE ALIMENTOS, Flavour, Color, Sensory system, Industrial and Manufacturing Engineering, Descriptors, Flow distance, Kiwifruits, Physicochemical characteristics, Whiteness Index, Colour, Expert panels, Soluble solids, Consistency (statistics), Food science, Microwave power, Safety, Risk, Reliability and Quality, Microwaves, Hue, Actinidia deliciosa, biology, Chemistry, Viscosity, Process Chemistry and Technology, Visual perception, Quality control, Instrumental measurements, biology.organism_classification, Instrumental parameters, Sensory characteristics, Visual consistency, Descriptive sensory assessment, Consistency, Instrumental analysis, Kiwifruit, Instruments, High-power, Food Science
Abstract

The effect of microwave processing on the characteristics of kiwifruit puree was evaluated by applying various gentle treatments. Different combinations of microwave power/processing time were applied, with power among 200-1,000 W and time among 60-340 s, and various sensory and instrumental measurements were performed with the aim of establishing correlations and determining which instrumental parameters were the most appropriate to control the quality of kiwi puree. The water and soluble solids of the product, 83 and 14/100 g sample, respectively, did not change due to treatments. For sensory assessment, an expert panel was previously trained to describe the product. Fourteen descriptors were defined, but only the descriptors 'typical kiwifruit colour', 'tone', 'lightness', 'visual consistency' and 'typical taste' were significant to distinguish between kiwifruit puree samples. The instrumental analysis of samples consisted in measuring consistency, viscosity, colour and physicochemical characteristics of the treated and fresh puree. Applying intense treatments (600 W-340 s, 900 W-300 s and 1,000 W-200 s) through high power or long treatment periods or a combination of these factors, mainly affects the consistency (flow distance decreased from 5. 9 to 3. 4 mm/g sample), viscosity (increased from 1. 6 to 2. 5 Pa/s), colour (maximun ¿E was 6 U) and taste of the product. As a result, samples were thicker and with an atypical flavour and kiwifruit colour due to increased clarity (L* increased from 38 to 43) and slight changes in the yellow-green hue (h* decreased from 95 to 94). For the instrumental determinations of colour and visual perception of consistency, the most suitable parameters for quality control are the colour coordinates L*, a*, h*, whiteness index and flow distance measured with a Bostwick consistometer. © 2011 Springer Science+Business Media, LLC., The authors thank the Ministerio de Educacion y Ciencia for the financial support given throughout the Project AGL 2010-22176. The authors are indebted to the Generalitat Valenciana (Valencia, Spain) for the Grant awarded to the author Maria Benlloch. The translation of this paper was funded by the Universidad Politecnica de Valencia, Spain.

Published
2012
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49. Application of microwaves dielectric spectroscopy for controlling osmotic dehydration of kiwifruit (Actinidia deliciosa cv Hayward)

Author

Marta Castro-Giraldez, M. Dalla Rosa, Pedro Fito, P.J. Fito, M. Castro-Giráldez, P.J. Fito, M. Dalla Rosa, and P. Fito

Subjects
Dielectric spectroscopy, Bakery industry, Osmosis, Open-ended coaxial probe, In-process, Analytical chemistry, Physical-chemical parameters, Dewatering, Industrial and Manufacturing Engineering, Kiwifruits, Food science, Electric network analyzers, Sucrose aqueous solution, Osmotic dehydration, Osmotic treatment, Microwaves, Actinidia deliciosa, Aqueous solution, biology, Dehydration, Chemistry, Radio waves, Dielectric devices, Dielectric properties, Kiwifruit, Electric network analysis, Dielectric spectra, TECNOLOGIA DE ALIMENTOS, Dielectric, medicine, Treatment time, Industry, Innovation, Vector network analyzers, Non-destructive technique, General Chemistry, medicine.disease, biology.organism_classification, Industrial research, Dielectric propertie, Emerging technologies, Sugar (sucrose), Sugars, Microwave, Agilent, Dielectric techniques, Frequency ranges
Abstract

[EN] Dielectric spectroscopy studies have been performed on fresh and osmotically dehydrated kiwifruits (Actinidia deliciosa cv Hayward). The osmotic treatment consisted on the immersion the samples into 65% (w/w) sucrose aqueous solution at 30 °C during different treatment times from 5 to 1440 min. Some physical-chemical parameters were measured in fresh, treated and reposed (24 h at 30 °C) samples. Dielectric spectra were measured in the frequency range from 500 MHz to 20 GHz by an Agilent 85070E Open-ended Coaxial Probe connected to an Agilent E8362B Vector Network Analyzer in the fresh, treated and reposed samples. It has been demonstrated that the dielectric technique is a good method to control the osmotic treatment in kiwifruit. Industrial relevance: The results of this research article are demonstrated to be useful for controlling candying of kiwifruits in bakery industries. Thus, the industrial relevance is clear in order to optimize the osmotic dehydration times and the final quantity of sugars added by using a non destructive technique that can be implemented in process line. Dielectric spectroscopy, which can be considered an emerging technology, has the advantage of being an objective and a rapid technique. For all these reasons we are sending to this journal "Innovative Food Science and Emerging Technologies" our results. © 2011 Elsevier Ltd. All rights reserved.

Published
2011
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50. Analysis of kiwifruit osmodehydration process by systematic approach systems

Author

Urszula Tylewicz, Marta Castro-Giraldez, P.J. Fito, M. Dalla Rosa, Pedro Fito, U. Tylewicz, P.J. Fito, M. Castro-Giráldez, P. Fito, and M. Dalla Rosa

Subjects
Work (thermodynamics), Quality characteristic, Osmosis, TECNOLOGIA DE ALIMENTOS, Process (engineering), Techniques used, ENTHALPY AND THE ENTROPY ESTIMATION, New product, Shelf life, Dewatering, Sucrose solution, Kiwifruits, Entropy estimation, symbols.namesake, Physico-chemical changes, Osmotic dehydration, Food engineering, Food science, Quality characteristics, Process engineering, SAFES methodology, Osmodehydration, SAFES, Dehydration, Chemistry, business.industry, Actinidia deliciosa, Internal composition, Gibbs free energy, Approach system, New product development, symbols, Sugar (sucrose), Kiwifruit, business, Food Science
Abstract

[EN] Shelf life of kiwifruit is short and requires conservation techniques to increase its commercial life. In this sense, the modern techniques used to analyze the changes of the product through the treatment allow developing new products with the specific quality characteristics required. In this work, the structural and physico-chemical changes of kiwifruit through the osmotic dehydration treatment with 61.5% (w/w) sucrose solution at short times from 0 to 300 min were explained. The SAFES (systematic approach to food engineering systems) methodology applied in kiwifruit is useful to obtain the internal composition of each phase, to control the fruit changes through the process, and to determine the behaviors involved in transports. Moreover, the Gibbs free energy, the enthalpy and the entropy estimation of each phase was calculated in order to analyze the irreversibility of the process. (C) 2011 Elsevier Ltd. All rights reserved.

Published
2011

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