1- Introduction to the Species Actinidia deliciosa - Common kiwifruit or Kiwifruit
1.1- Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Ericales
Family: Actinidiaceae
Genus: Actinidia Lindl.
Species: Actinidia deliciosa C.F.Liang & A.R.Ferguson.
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Ericales
Family: Actinidiaceae
Genus: Actinidia Lindl.
Species: Actinidia deliciosa C.F.Liang & A.R.Ferguson.
1.2- Species Actinidia deliciosa - Common Kiwifruit or Kiwifruit
+ Overview
Actinidia deliciosa , Common Kiwifruit, fuzzy kiwifruit or mangüeyo is a fruiting vine native to southern China, the fruit of which has been declared the national fruit of that country. Other species of Actinidia are also found in China and range east to Japan and north into southeastern Siberia. This species grows naturally at altitudes between 600 and 2,000 m.
Synonym:
1- Actinidia chinensis deliciosa
+ Etymology
Early varieties were described in a 1904 nurseryman's catalogue as having "...edible fruits the size of walnuts, and the flavour of ripe gooseberries..." and Europeans called it the Chinese gooseberry.
In 1962, New Zealand growers began calling it "kiwifruit" when exporting, the name becoming commercially adopted in 1974. The word kiwifruit and shortened kiwi has been used since around 1966 when the fruit was first imported from New Zealand to the United States.
Kiwifruit has since become a common name for all commercially grown fruit from the genus Actinidia.
In New Zealand, the shortened word kiwi is seldom used to refer to the fruit, as it usually refers to the kiwi bird or the Kiwi people.
+ Overview
Actinidia deliciosa , Common Kiwifruit, fuzzy kiwifruit or mangüeyo is a fruiting vine native to southern China, the fruit of which has been declared the national fruit of that country. Other species of Actinidia are also found in China and range east to Japan and north into southeastern Siberia. This species grows naturally at altitudes between 600 and 2,000 m.
Synonym:
1- Actinidia chinensis deliciosa
+ Etymology
Early varieties were described in a 1904 nurseryman's catalogue as having "...edible fruits the size of walnuts, and the flavour of ripe gooseberries..." and Europeans called it the Chinese gooseberry.
In 1962, New Zealand growers began calling it "kiwifruit" when exporting, the name becoming commercially adopted in 1974. The word kiwifruit and shortened kiwi has been used since around 1966 when the fruit was first imported from New Zealand to the United States.
Kiwifruit has since become a common name for all commercially grown fruit from the genus Actinidia.
In New Zealand, the shortened word kiwi is seldom used to refer to the fruit, as it usually refers to the kiwi bird or the Kiwi people.
2- Charactewristics of the Species Actinidia deliciosa - Common Kiwifruit or Kiwifruit
2.1- Description
+ The plants
Actinidia deliciosa is a vigorous, woody, twining vine or climbing shrub reaching 9 m.
Almost all kiwifruit sold belong to a few cultivars of fuzzy kiwi (Actinidia deliciosa): 'Hayward', 'Blake', and 'Saanichton 12'. They have a fuzzy, dull-brown skin, and bright-green flesh.
+ The leaves
The leaves are alternate, long-petioled, deciduous, oval to nearly circular, cordate at the base, and 7.5-12.5 cm long. Young leaves are coated with red hairs; mature leaves are dark-green and hairless on the upper surface, and downy-white with prominent, light-colored veins beneath.
+ The flowers
The flowers are fragrant, dioecious or unisexual, borne singly or in threes in the leaf axils, are five- to six-petalled, white at first, changing to buff-yellow, 2.5-5 cm broad, and both sexes have central tufts of many stamens, though those of the female flowers with no viable pollen. The flowers also lack nectar. Male and female flowers appear on different plants (dioecious), and both sexes have to be planted in close proximity for fruit set. Bees are normally used by commercial orchards, although the more labour-intensive hand pollination is sometimes employed. Male flowers are gathered and processed to extract their pollen. This is then sprayed back on to the female flowers.
+ The fruits
The oblong fruits are up to 6.25 cm long. The russet-brown skin of the fruits is densely covered with short, stiff, brown hairs. The flesh is firm until fully ripened; it is glistening, juicy and luscious. The color of the flesh is bright-green, or sometimes yellow, brownish or off-white, except for the white, succulent center from which radiate many fine, pale lines. The flavor is subacid to quite acid; the flavor is suggested to be similar to that of the gooseberry or strawberry.
+ The seeds
Between these fine, pale lines in the flesh are scattered minute dark-purple or nearly black seeds, unnoticeable in eating.
Kiwifruit seed oil contains on average 62% alpha-linolenic acid, an omega-3 fatty acid. Kiwifruit pulp contains carotenoids, such as provitamin Abeta-carotene, lutein and zeaxanthin.
+ The plants
Actinidia deliciosa is a vigorous, woody, twining vine or climbing shrub reaching 9 m.
Almost all kiwifruit sold belong to a few cultivars of fuzzy kiwi (Actinidia deliciosa): 'Hayward', 'Blake', and 'Saanichton 12'. They have a fuzzy, dull-brown skin, and bright-green flesh.
+ The leaves
The leaves are alternate, long-petioled, deciduous, oval to nearly circular, cordate at the base, and 7.5-12.5 cm long. Young leaves are coated with red hairs; mature leaves are dark-green and hairless on the upper surface, and downy-white with prominent, light-colored veins beneath.
+ The flowers
The flowers are fragrant, dioecious or unisexual, borne singly or in threes in the leaf axils, are five- to six-petalled, white at first, changing to buff-yellow, 2.5-5 cm broad, and both sexes have central tufts of many stamens, though those of the female flowers with no viable pollen. The flowers also lack nectar. Male and female flowers appear on different plants (dioecious), and both sexes have to be planted in close proximity for fruit set. Bees are normally used by commercial orchards, although the more labour-intensive hand pollination is sometimes employed. Male flowers are gathered and processed to extract their pollen. This is then sprayed back on to the female flowers.
+ The fruits
The oblong fruits are up to 6.25 cm long. The russet-brown skin of the fruits is densely covered with short, stiff, brown hairs. The flesh is firm until fully ripened; it is glistening, juicy and luscious. The color of the flesh is bright-green, or sometimes yellow, brownish or off-white, except for the white, succulent center from which radiate many fine, pale lines. The flavor is subacid to quite acid; the flavor is suggested to be similar to that of the gooseberry or strawberry.
+ The seeds
Between these fine, pale lines in the flesh are scattered minute dark-purple or nearly black seeds, unnoticeable in eating.
Kiwifruit seed oil contains on average 62% alpha-linolenic acid, an omega-3 fatty acid. Kiwifruit pulp contains carotenoids, such as provitamin Abeta-carotene, lutein and zeaxanthin.
2.2- Origin and Distribution
+ Origin:
This interesting species is native to the provinces of Hupeh, Szechuan, Kiangsi and Fukien in the Yangtze Valley of northern China-latitude 31º N-and Zhejiang Province on the coast of eastern China.
+ Distribution:
Cultivation of the fuzzy kiwifruit spread from China in the early 20th century to New Zealand, where the first commercial plantings occurred. Although kiwifruit is a national fruit of China, until recently, China was not a major producing country of kiwifruit, as it was traditionally collected from the wild. The fruit became popular with American servicemen stationed in New Zealand during World War II and later exported to California using the names "Chinese gooseberry" and "melonette".
In 1962, New Zealand growers began calling it "kiwifruit" to give it more market appeal, and a California-based importer subsequently used that name when introducing the fruit to the American market.
+ Origin:
This interesting species is native to the provinces of Hupeh, Szechuan, Kiangsi and Fukien in the Yangtze Valley of northern China-latitude 31º N-and Zhejiang Province on the coast of eastern China.
+ Distribution:
Cultivation of the fuzzy kiwifruit spread from China in the early 20th century to New Zealand, where the first commercial plantings occurred. Although kiwifruit is a national fruit of China, until recently, China was not a major producing country of kiwifruit, as it was traditionally collected from the wild. The fruit became popular with American servicemen stationed in New Zealand during World War II and later exported to California using the names "Chinese gooseberry" and "melonette".
In 1962, New Zealand growers began calling it "kiwifruit" to give it more market appeal, and a California-based importer subsequently used that name when introducing the fruit to the American market.
2.3- Biological characteristics
+ Propagation
In as much as seedlings show great variation, it is not recommended that the vine be grown from seed except in experimental plots for clone selection or to produce rootstocks for budding or grafting. To obtain the small seeds, ripe fruits are pulped in an electric blender and then the pulp is strained through a fine screen. The seeds, mixed with moist sand, are placed in a plastic bag, plastic box or other covered container, and kept in a refrigerator (below freezing temperature) for 2 weeks. Then the seed/sand mixture can be planted in nursery flats of sterilized soil, or directly in the garden or field, no deeper than 3 mm (1/8 in) and kept moist. Germination will take 2 to 3 weeks. The seedlings should be thinned out to prevent overcrowding and can be successfully transplanted when 7.5 cm (3 in) high if the soil is taken up with the root system intact. If intended for rootstocks, they should be set 30-45 cm (12 to 15 in ) apart in nursery rows. When 1-year-old, the plants are ready for budding.
Budwood is taken from the current season's growth and defoliated, leaving only 1.25 cm (1/2 in) of the petiole of each leaf, and is inserted in the rootstock about 10 cm (4 in) above the ground, using the "T" or shield method. When the buds have "taken", the stock is cut back to just above the union.
For grafting, scions are taken from a parent vine while it is dormant and should be trimmed at both ends, leaving 2 or 3 buds. The scion is joined to the stock by either the whip or tongue process about 10 cm (4 in) from the ground.
Soft-wood cuttings, trimmed to leave only 2 leaves, are treated with hormones and rooted under intermittent mist. Dormant cuttings have a low percentage of success. In New Zealand, cuttings are not popular because they do not develop a strong root system and are prone to attack by crown-gall. Root-grafting was formerly practiced but abandoned because of susceptibility to crown-gall at the graft union.
Old vines bearing inferior fruits can be reworked by budding or, preferably cleft-grafting, Which must be done before new growth begins or the vine will bleed sap. Some growers graft a branch of a compatible male onto a female vine to promote pollination. The increasing demand for plants of cv. 'Hayward' in South Africa has led to in vitro propagation using vegetative buds of female plants.
+ Propagation
In as much as seedlings show great variation, it is not recommended that the vine be grown from seed except in experimental plots for clone selection or to produce rootstocks for budding or grafting. To obtain the small seeds, ripe fruits are pulped in an electric blender and then the pulp is strained through a fine screen. The seeds, mixed with moist sand, are placed in a plastic bag, plastic box or other covered container, and kept in a refrigerator (below freezing temperature) for 2 weeks. Then the seed/sand mixture can be planted in nursery flats of sterilized soil, or directly in the garden or field, no deeper than 3 mm (1/8 in) and kept moist. Germination will take 2 to 3 weeks. The seedlings should be thinned out to prevent overcrowding and can be successfully transplanted when 7.5 cm (3 in) high if the soil is taken up with the root system intact. If intended for rootstocks, they should be set 30-45 cm (12 to 15 in ) apart in nursery rows. When 1-year-old, the plants are ready for budding.
Budwood is taken from the current season's growth and defoliated, leaving only 1.25 cm (1/2 in) of the petiole of each leaf, and is inserted in the rootstock about 10 cm (4 in) above the ground, using the "T" or shield method. When the buds have "taken", the stock is cut back to just above the union.
For grafting, scions are taken from a parent vine while it is dormant and should be trimmed at both ends, leaving 2 or 3 buds. The scion is joined to the stock by either the whip or tongue process about 10 cm (4 in) from the ground.
Soft-wood cuttings, trimmed to leave only 2 leaves, are treated with hormones and rooted under intermittent mist. Dormant cuttings have a low percentage of success. In New Zealand, cuttings are not popular because they do not develop a strong root system and are prone to attack by crown-gall. Root-grafting was formerly practiced but abandoned because of susceptibility to crown-gall at the graft union.
Old vines bearing inferior fruits can be reworked by budding or, preferably cleft-grafting, Which must be done before new growth begins or the vine will bleed sap. Some growers graft a branch of a compatible male onto a female vine to promote pollination. The increasing demand for plants of cv. 'Hayward' in South Africa has led to in vitro propagation using vegetative buds of female plants.
+ Pollination
Most of the plants require a male plant to pollinate a female plant for the female plant to produce fruit (dioecious). For a good yield of fruit, one male vine for every three to eight female vines is required. Other varieties can self pollinate, but they produce a greater and more reliable yield when pollinated by male kiwifruit vines.
Kiwifruit is notoriously difficult to pollinate, because the flowers are not very attractive to bees. Some producers blow collected pollen over the female flowers. Generally, the most successful approach, though, is saturation pollination, where the bee populations are made so large (by placing hives in the orchards at a concentration of about 8 hives per hectare) that bees are forced to use this flower because of intense competition for all flowers within flight distance. This is also increased by using varieties specifically developed for pollination.
+ Breeding
Often in commercial farming, different breeds are used for rootstock, fruit bearing plants, and pollinators. Therefore, the seeds produced are crossbreeds of their parents. Even if the same breeds are used for pollinators and fruit bearing plants, there is no guarantee that the fruit will have the same quality as the parent. Additionally, seedlings take seven years before they flower, so determining whether the kiwi is fruit bearing or a pollinator is time consuming. Therefore, most kiwifruits, with the exception of rootstock and new cultivars, are propagated asexually. This is done by grafting the fruit producing plant onto rootstock grown from seedlings or, if the plant is desired to be a true cultivar, rootstock grown from cuttings of a mature plant.
Most of the plants require a male plant to pollinate a female plant for the female plant to produce fruit (dioecious). For a good yield of fruit, one male vine for every three to eight female vines is required. Other varieties can self pollinate, but they produce a greater and more reliable yield when pollinated by male kiwifruit vines.
Kiwifruit is notoriously difficult to pollinate, because the flowers are not very attractive to bees. Some producers blow collected pollen over the female flowers. Generally, the most successful approach, though, is saturation pollination, where the bee populations are made so large (by placing hives in the orchards at a concentration of about 8 hives per hectare) that bees are forced to use this flower because of intense competition for all flowers within flight distance. This is also increased by using varieties specifically developed for pollination.
+ Breeding
Often in commercial farming, different breeds are used for rootstock, fruit bearing plants, and pollinators. Therefore, the seeds produced are crossbreeds of their parents. Even if the same breeds are used for pollinators and fruit bearing plants, there is no guarantee that the fruit will have the same quality as the parent. Additionally, seedlings take seven years before they flower, so determining whether the kiwi is fruit bearing or a pollinator is time consuming. Therefore, most kiwifruits, with the exception of rootstock and new cultivars, are propagated asexually. This is done by grafting the fruit producing plant onto rootstock grown from seedlings or, if the plant is desired to be a true cultivar, rootstock grown from cuttings of a mature plant.
2.4- Nutrition of Kiwi fruits
+ Introduction
Kiwis can be eaten as they are or blended into a smoothie. It is best not to cook kiwi so it retains its vitamin C content. It can also be taken as a supplement. Supplements can be in powder, tablet, or capsule form, and are typically made from kiwi extract.
The dosage you take depends on factors like age, health status, and what you’re trying to treat. Eating one to three kiwis a day is enough for most people to get the boost of nutrients from the fruit. A daily dose of some kiwi powders is about 5.5 grams. Follow the instructions on supplements you take, and ask your doctor before starting a new supplement regimen. They’ll be able to tell you how much is safe for you.
+ Nutritional value per 100 g (3.5 oz) of Kiwifruits
+ Introduction
Kiwis can be eaten as they are or blended into a smoothie. It is best not to cook kiwi so it retains its vitamin C content. It can also be taken as a supplement. Supplements can be in powder, tablet, or capsule form, and are typically made from kiwi extract.
The dosage you take depends on factors like age, health status, and what you’re trying to treat. Eating one to three kiwis a day is enough for most people to get the boost of nutrients from the fruit. A daily dose of some kiwi powders is about 5.5 grams. Follow the instructions on supplements you take, and ask your doctor before starting a new supplement regimen. They’ll be able to tell you how much is safe for you.
+ Nutritional value per 100 g (3.5 oz) of Kiwifruits
|
Kiwifruit, green, raw
255 kJ (61 kcal) 14.66 g 8.99 g 3 g 0.52 g 1.14 g : 122 μg 0.027 mg (2%) 0.025 mg (2%) 0.341 mg (2%) 0.183 mg (4%) 0.063 mg (5%) 25 μg (6%) 7.8 mg (2%) 92.7 mg (112%) 1.46 mg (10%) 40.3 μg (38%) : 34 mg (3%) 0.31 mg (2%) 17 mg (5%) 0.098 mg (5%) 34 mg (5%) 312 mg (7%) 3 mg (0%) 0.14 mg (1%) |
Kiwifruit, gold, raw
251 kJ (60 kcal) 14.23 g 10.98 g 2 g 0.56 g 1.23 g : 114 μg 0.024 mg (2%) 0.046 mg (4%) 0.28 mg (2%) 0.5 mg (10%) 0.057 mg (4%) 34 μg (9%) 5 mg (1%) 105.4 mg (127%) 1.49 mg (10%) 5.5 μg (5%) : 20 mg (2%) 0.29 mg (2%) 14 mg (4%) 0.058 mg (3%) 29 mg (4%) 316 mg (7%) 3 mg (0%) 0.10 mg (1%) |
+ Note!
- Units: μg = micrograms • mg = milligrams * IU = International units
- Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database - Link to USDA Database entry
- Units: μg = micrograms • mg = milligrams * IU = International units
- Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database - Link to USDA Database entry
4.4- Production of Kiwifruits on the World
+ Introduction
Kiwifruit exports rapidly increased from the late 1960s to early 1970s in New Zealand. By 1976, exports exceeded the amount consumed domestically. Outside of Australasia, all New Zealand kiwifruits are now marketed under the brand-name label Zespri.
In the 1980s, countries outside New Zealand began to export kiwifruit. In Italy, the infrastructure and techniques required to support grape production have been adapted to the kiwifruit. This, coupled with being very close to the European kiwifruit market, led to Italians becoming the leading producer of kiwifruit. The growing season of Italian kiwifruit does not overlap much with the New Zealand or the Chilean growing seasons, therefore direct competition between New Zealand or Chile was not much of a factor.
Although kiwifruit is a national fruit of China, until recently, China was not a major producing country of kiwifruit, as it was traditionally collected from the wild. In China, it is grown mainly in the mountainous area upstream of the Yangtze River, as well as Sichuan.
China is now the largest producer of kiwifruit, growing almost four times as much as second-placed Italy in 2013. Other major producers include New Zealand, Chile and Greece.
+ Introduction
Kiwifruit exports rapidly increased from the late 1960s to early 1970s in New Zealand. By 1976, exports exceeded the amount consumed domestically. Outside of Australasia, all New Zealand kiwifruits are now marketed under the brand-name label Zespri.
In the 1980s, countries outside New Zealand began to export kiwifruit. In Italy, the infrastructure and techniques required to support grape production have been adapted to the kiwifruit. This, coupled with being very close to the European kiwifruit market, led to Italians becoming the leading producer of kiwifruit. The growing season of Italian kiwifruit does not overlap much with the New Zealand or the Chilean growing seasons, therefore direct competition between New Zealand or Chile was not much of a factor.
Although kiwifruit is a national fruit of China, until recently, China was not a major producing country of kiwifruit, as it was traditionally collected from the wild. In China, it is grown mainly in the mountainous area upstream of the Yangtze River, as well as Sichuan.
China is now the largest producer of kiwifruit, growing almost four times as much as second-placed Italy in 2013. Other major producers include New Zealand, Chile and Greece.
+ Top kiwifruit-producing countries in 2013 (in metric tons)
Country Production (Tonnes)
1- China 1,765,847
2- Italy 447,560
3- New Zealand 382,337
4- Chile 255,758
5- Greece 162,800
6- France 55,999
7- Turkey 41,635
8- Iran 31,603
9- Japan 29,225
10- United States 27,300
World 2,865,118
Source: UN Food & Agriculture Organization
Country Production (Tonnes)
1- China 1,765,847
2- Italy 447,560
3- New Zealand 382,337
4- Chile 255,758
5- Greece 162,800
6- France 55,999
7- Turkey 41,635
8- Iran 31,603
9- Japan 29,225
10- United States 27,300
World 2,865,118
Source: UN Food & Agriculture Organization
Edited by Ho Dinh Hai
Long An - Vietnam
References
1- http://www.worldwidefruits.com
2- http://www.worldwidefruits.com/orders-of-plants.html
3- http://www.worldwidefruits.com/order-arecales.html
4- https://en.wikipedia.org/wiki/Arecales
5- http://www.mobot.org/mobot/research/apweb/orders/arecalesweb.htm
6- http://www.worldwidefruits.com/genus-actinidia.htm
7- https://en.wikipedia.org/wiki/Kiwifruit
8- https://en.wikipedia.org/wiki/Actinidia_deliciosa
Long An - Vietnam
References
1- http://www.worldwidefruits.com
2- http://www.worldwidefruits.com/orders-of-plants.html
3- http://www.worldwidefruits.com/order-arecales.html
4- https://en.wikipedia.org/wiki/Arecales
5- http://www.mobot.org/mobot/research/apweb/orders/arecalesweb.htm
6- http://www.worldwidefruits.com/genus-actinidia.htm
7- https://en.wikipedia.org/wiki/Kiwifruit
8- https://en.wikipedia.org/wiki/Actinidia_deliciosa
See Video about: Kiwi Fruit Growing
See Video about: Actinidia KIWI BERRY - Species, Varieties, Applications - Part 1