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Background: Although kiwifruit is known as a common cause of food allergy, population-based studies concerning the prevalence of kiwifruit allergy do not exist. We aimed to determine the prevalence and clinical characteristics of ...
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Background: Although kiwifruit is known as a common cause of food allergy, population-based studies concerning the prevalence of kiwifruit allergy do not exist. We aimed to determine the prevalence and clinical characteristics of IgE-mediated kiwifruit allergy in 6-18-year-old urban schoolchildren in a region where kiwifruit is widely cultivated.
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'Soreli' is a yellow-fleshed tetraploid selection of Actinidia chinensis developed at the University of Udine (Italy) and released in 2008. It crops heavily, ripens in early to mid-October in the northern hemisphere, and produces ...
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'Soreli' is a yellow-fleshed tetraploid selection of Actinidia chinensis developed at the University of Udine (Italy) and released in 2008. It crops heavily, ripens in early to mid-October in the northern hemisphere, and produces large, single fruit with an intense yellow flesh color. Because they mature early in the season, fruit are sometimes harvested prematurely and the low quality of these fruit threatens the development of the cultivar in the market. We report in the present paper a 2-year trial on harvest time (at approx. 7.0 and 8.5 °Brix), the monitoring of ripening in cool store and the final quality of fruit. In the second year a treatment with 1-methylcyclopropene (1-MCP) in the cool store was included in the experimental plan. Fruit were stored in the cool store at temperatures maintained at 0.0±0.5°C with ethylene removal. Ripening was monitored at 2-week intervals until February of the following year. Comparing the two harvests, fruit from the first harvest were firmer, but theirsoluble solids concentration (SSC) at consumption time was 0.7 °Brix lower than fruit harvested later, in both years. Ripening followed rather different patterns in the two years. Firmness decreased rapidly in the first year, but in the second year didnot fall below 4 kg cm2 until 4 February, when the trial ended. In the first year, the SSC reached 14 "Brix when the fruit were fully ripe, whereas in the second season fruit reached only 12 °Brix, probably because of a long period of rain during May and the beginning of June. Treatment with 1-MCP when fruit entered the refrigerated cell enhanced storage, with differences more evident in fruit harvested later in the season. SSC, acidity and dry-matter content were not influenced by the 1-MCP treatment.There were no significant differences between harvests and 1-MCP treatment for the other parameters analyzed, such as core firmness and flesh color. Remarkably, no fruit decav was found anionest anv of the samnles.
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The effect of mild heat treatments, applied to whole kiwifruit, on physical characteristics and chemical composition of minimally processed fruit was studied. Fruits were subjected to heat treatments at 45 pC for 25 and 75 min, co...
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The effect of mild heat treatments, applied to whole kiwifruit, on physical characteristics and chemical composition of minimally processed fruit was studied. Fruits were subjected to heat treatments at 45 pC for 25 and 75 min, cooled for 24 h, minimally processed and stored at 4 pC for 12 days. Heat-treated fruits showed increased respiration rates in the first 2 days of storage. Samples colour was marginally affected either by heat treatments or by minimal processing. The application of heat treatments leads to an increment of slices firmness due to cross linking between demethylated galacturonic acid chains and endogenous calcium. An increment in sucrose, L-malic, citric, quinic and ascorbic acids was observed as a consequence of applied heat treatments. Heat treatment at 45 pC for 25 min applied to whole fruits allows quality retention of minimally processed fruit during 9 days at 4 pC.
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After 15 years of breeding, Sichuan Province Academy of Natural Resource Science and Sichuan Hua Sheng Agriculture Co. Ltd. have bred an excellent new red-fleshed kiwifruit cultivar, 'HFR18', and a new yellow-fleshed kiwifruit cul...
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After 15 years of breeding, Sichuan Province Academy of Natural Resource Science and Sichuan Hua Sheng Agriculture Co. Ltd. have bred an excellent new red-fleshed kiwifruit cultivar, 'HFR18', and a new yellow-fleshed kiwifruit cultivar, 'HFY01'. The new red kiwifruit cultivar 'HFR18' is a diploid and was bred from a cross using 'Hongyang' as female parent and 'SF0612M' as male parent. The general fruit shape is ovate, with a slightly depressed stylar end. The average fruit weight is 77 g and maximumfruit weight is 110 g (without use of plant hormone CPPU). The flesh is yellow-green when ripe, and the colour of the locules in the inner pericarp is a deep red. The fruit has a sweet taste with a ripe soluble solids content of 17.1%, total sugar content of 7.26% and total acid (citric acid) content of 1.43%. Fruit is nutritious, with a vitamin C content of 184 mg 100 g '. Flowering time in Sichuan is mid-April, and the blooming period is about 5-8 days. The harvesting time is early to mid-September inSichuan. Plant vigour is strong. The new yellow-fleshed cultivar 'HFY01' kiwifruit is a tetraploid, originating from open pollination of female parent JXFX-CK04136. The general fruit shape is ovate, with a weakly depressed stylar end. The average fruitweight is 85 g and maximum fruit weight is 120 g. The flesh is deep yellow. The fruit taste is most appealing, with a fruity aroma. The ripe soluble solids content is 17.5% and total sugar content is about 10.82%, total acid (citric acid) content is 1.44% and vitamin C content is high, at 205 mg 100 g-1. Storage life is very good, 6-7 months at low temperature (0°C). When removed from store, fruit has a shelf life of 20-30 days at room temperature. Flowering time is about the end of April and the flowering period is about 5-8 days. The harvest time is early December in Sichuan. The cultivar shows strong resistance to the bacterial disease Pseudomonas syringae pv. actinidiae (Psa). Plant growth is strong.
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Phylogenetic relationships within the Actinidia were investigated using randomly amplified polymorphic DNA (RAPD) markers. DNAs from 40 taxa, including 31 species encompassing all four sections and four series of the traditional s...
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Phylogenetic relationships within the Actinidia were investigated using randomly amplified polymorphic DNA (RAPD) markers. DNAs from 40 taxa, including 31 species encompassing all four sections and four series of the traditional subdivisions within the genus, were amplified using 22 preselected 10-mer oligonucleotide primers. A total 204 DNA bands were scored across the 40 taxa, of which 188 (92%) were polymorphic. A wide range of genetic similarity was observed among the taxa (0.13 to 0.61). The average similarity between varieties of the same species was 0.54, and between different species was 0.28, respectively. Although the phylogenetic analysis revealed a clear indication that section Leiocarpae was a monophyletic group, subdivisions of the other three traditional sections were poorly supported. The UPGMA phenogram showed that the majority of the species clustered into geographic subgroups in accordance with their natural distribution (the Yangtzi River, southeastern China, southern China and southwestern China). The intrageneric subdivisions of Actinidia appeared to be difficult, but some subdivisions could be explained by the geographic distribution of the species, particularly for species of Liang's sections of Maculatae and Stellatae. The phylogenetic relationships among several species with previous taxonomic uncertainty are also discussed on the basis of the RAPD data. The results of this study supplement our previous understanding of the Actinidia taxonomy based solely on morphological characters.
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Bacterial canker of kiwifruit, caused by Pseudomonas syringae pv. actinidae (Psa), a disease included in the EPPO A2 List, has been registered in the north of Portugal since 2010. The relationship between the bacterium and cultura...
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Bacterial canker of kiwifruit, caused by Pseudomonas syringae pv. actinidae (Psa), a disease included in the EPPO A2 List, has been registered in the north of Portugal since 2010. The relationship between the bacterium and cultural practices, namely the application of the biological control agent Bacillus subtilis in kiwifruit orchards in Portugal, is poorly understood. The most damaging phase of the disease occurs in winter and involves damage of the main vine structure and overwintering canes, andalso in spring, during pollen spread, thus reducing subsequent yield and fruit quality. The main objective of this study was to evaluate the effect of B. subtilis Serenade Max~R on kiwifruit yield and quality in infected orchards of different ages. Two orchards {Actinidia deliciosa 'Hayward') with typical symptoms of Psa were selected for yield and quality assays. Thirty plants were selected from the young orchard (6 years old) and other 30 plants were selected from the old orchard (30 years old), bothlocated in Valenca, northwest Portugal. This work showed that the use of B. subtilis as a biological control agent against Psa did not affect overall kiwifruit quality, namely the longitudinal and length diameters of fruit, the total soluble solids content, firmness, pH, titratable acidity and dry matter, but contributed significantly to increased yield in the younger orchard compared with the older orchard.
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This study aimed to compare total phenolic, total flavonoid, and vitamin C contents, antioxidant capacities, and sensory characteristics of jangachi made from green kiwifruit (Actinidia deliciosa cv. Hayward) and golden kiwifruit ...
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This study aimed to compare total phenolic, total flavonoid, and vitamin C contents, antioxidant capacities, and sensory characteristics of jangachi made from green kiwifruit (Actinidia deliciosa cv. Hayward) and golden kiwifruit {A. chinensis cv. HortloA), which were cured with doenjang and kochujang. Golden kiwifruit had higher total phenolic, total flavonoid, and vitamin C contents, and antioxidant capacities than green kiwifruit. Jangachi of both cultivars of kiwifruit had generally higher totalphenolic and flavonoid contents, and antioxidant capacities than fresh kiwifruit. Doenjang jangachi of kiwifruit had higher total phenolic contents and antioxidant capacities than kochujang jangachi. Jangachi made from golden kiwifruit cured with kochujang, following pretreatment with sugar solution, had the highest overall quality on sensory evaluation among jangachies tested herein. Together, our findings suggest that kiwifruit jangachi may serve as a good dietary source of phenolics and antioxidants.
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? 2023Comprehending crop responses to water deficit at different growth stages is crucial for developing effective irrigation strategies. Different water deficit treatments (WDTs) were applied to the kiwifruit vines to investigate...
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? 2023Comprehending crop responses to water deficit at different growth stages is crucial for developing effective irrigation strategies. Different water deficit treatments (WDTs) were applied to the kiwifruit vines to investigate the effect of water deficit during different growth stages on the fruit quality, yield, and water productivity (WP); subsequently, the technique for order preference by similarity to an ideal solution method (TOPSIS) was employed to determine optimal treatments for kiwifruit cultivation. A total of 17 irrigation treatments were applied, including one control treatment (CTL, full irrigation) and four WDTs (denoted as D15%, D25%, D35%, and D45% respectively) during the bud burst to leafing (I), flowering to fruit set (II), fruit expansion (III), and fruit maturation (IV) stages. Results showed that WDTs during I, II, III, and IV decreased evapotranspiration (ET) over the whole growth period of kiwifruit vines by 1.2–3.8, 1.5–4.4, 4.7–14.3, and 6.9–21.3% compared with CTL, respectively. WDTs during stages I and II increased fruit volume (Vf) and fruit weight (FW), while exhibiting no significant impact on yield, WP, and chemical quality of kiwifruit. WDTs during stage III improved fruit firmness (Fn), total soluble solids (TSS), and titratable acidity (TA); however, it also caused severe reduction in Vf, FW, yield, and WP. Appropriate WDTs during stage IV significantly improved Fn, TSS, TA, vitamin C (Vc), and WP without compromising Vf, FW, and yield of kiwifruit. The IV-D25% treatment was determined to be the optimal treatment for improving fruit quality and WP of kiwifruit while maintaining yield, which increased TSS, TA, Vc, and WP by 9.1, 6.1, 19.2, 4.6%, respectively; the combination of D25%, D25%, full irrigation, and D25% treatments during stages I, II, III, and IV should be a viable irrigation strategy to simultaneously achieve high yield, quality, and WP of kiwifruit.
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