Kiwifruit

Ferguson, A. R.; Seal, Alan

doi:10.1007/978-1-4020-6907-9_8

Cited by 40 publications

(17 citation statements)

References 102 publications

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“…Kiwifruit ( Actinidia Lindl.) is a sought after fresh fruit in the marketplace due to its unique flavor and nutritional components, such as high vitamin C, amino acid and mineral contents [ 1 , 2 ]. Kiwifruit cultivars are mostly developed from the A .…”

Section: Introductionmentioning

confidence: 99%

Gene Expression Profiling of Development and Anthocyanin Accumulation in Kiwifruit (Actinidia chinensis) Based on Transcriptome Sequencing

Liu

Zeng

et al. 2015

PLoS ONE

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Red-fleshed kiwifruit (Actinidia chinensis Planch. ‘Hongyang’) is a promising commercial cultivar due to its nutritious value and unique flesh color, derived from vitamin C and anthocyanins. In this study, we obtained transcriptome data of ‘Hongyang’ from seven developmental stages using Illumina sequencing. We mapped 39–54 million reads to the recently sequenced kiwifruit genome and other databases to define gene structure, to analyze alternative splicing, and to quantify gene transcript abundance at different developmental stages. The transcript profiles throughout red kiwifruit development were constructed and analyzed, with a focus on the biosynthesis and metabolism of compounds such as phytohormones, sugars, starch and L-ascorbic acid, which are indispensable for the development and formation of quality fruit. Candidate genes for these pathways were identified through MapMan and phylogenetic analysis. The transcript levels of genes involved in sucrose and starch metabolism were consistent with the change in soluble sugar and starch content throughout kiwifruit development. The metabolism of L-ascorbic acid was very active, primarily through the L-galactose pathway. The genes responsible for the accumulation of anthocyanin in red kiwifruit were identified, and their expression levels were investigated during kiwifruit development. This survey of gene expression during kiwifruit development paves the way for further investigation of the development of this uniquely colored and nutritious fruit and reveals which factors are needed for high quality fruit formation. This transcriptome data and its analysis will be useful for improving kiwifruit genome annotation, for basic fruit molecular biology research, and for kiwifruit breeding and improvement.

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Section: Introductionmentioning

confidence: 99%

Gene Expression Profiling of Development and Anthocyanin Accumulation in Kiwifruit (Actinidia chinensis) Based on Transcriptome Sequencing

Liu

Zeng

et al. 2015

PLoS ONE

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“…arguta and A . kolomikta , species of negligible commercial production [ 4 ], though ones with an extensive history of use by landscape architects, gardeners, and novel fruit enthusiasts in the United States since the first introduction of A . arguta seeds from Japan by Massachusetts Agricultural College President William S. Clark in the fall of 1877 ( S1 Fig ).…”

Section: Introductionmentioning

confidence: 99%

GBS-Based Deconvolution of the Surviving North American Collection of Cold-Hardy Kiwifruit (Actinidia spp.) Germplasm

2017

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Plant germplasm collections can be invaluable resources to plant breeders, provided they are well-characterized. After 140 years of acquisition and curation efforts by a wide and largely non-coordinated array of private and institutional actors, the current US collection of cold-hardy kiwifruit (Actinidia spp.) is rife with misclassifications, misnomers, and mix-ups. To facilitate the systematic improvement and resource-efficient curation of these species of long-recognized horticultural potential, we used genotyping-by-sequencing (GBS) data to deconvolute this historic collection. Evaluation of a total of 138 accessions (103 A. arguta, 28 A. kolomikta, and 7 A. polygama) with an interspecific set of 1,040 high-quality SNPs resulted in clear resolution of the three species. Intraspecific analysis (2,964 SNPs) within A. arguta revealed a significant level of redundancy (41.7%; only 60 unique genotypes out of 103 analyzed) and a sub-population structure reflecting likely geographic provenance, phenotypic classes, and hybrid pedigree. For A. kolomikta (3,425 SNPs), the level of accession redundancy was even higher (53.6%; 13 unique genotypes out of 28 analyzed); but no sub-structure was detected. Numerous instances were discovered of distinct genotypes sharing a common name, different names assigned to the same genotype, mistaken species assignments, and incorrect gender records, all critical information for both breeders and curators. In terms of method, this study demonstrates the practical and cost-effective use of GBS data to characterize plant genetic resources, despite ploidy differences and the lack of reference genomes. With the recent prohibition on further imports of Actinidia plant material into the country and with the active eradication of historic vines looming, this analysis of the US cold-hardy kiwifruit germplasm collection provides a timely assessment of the genetic resource base of an emerging, high-value specialty crop.

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“…Kiwifruit ( Actinidia chinensis Planch ) is an attractive, valuable and nutrient-dense fruit with inviting green/yellow flesh colour, distinctive flavour, taste and many health beneficial ingredients. It is an abundant source of chlorophyll, actinidin, total polyphenol, vitamin E and vitamin C with a high level of antioxidant capacity while containing no fat or cholesterol ( 20 ). Because of its abundant health benefits, a growing interest is being observed in the impact of thermal dehydration on the properties of these compounds and their relation to other quality characteristics.…”

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confidence: 99%

Nutritional quality of heat-sensitive food materials in intermittent microwave convective drying

Pham¹,

Martens²,

Karim

et al. 2018

Food & Nutrition Research

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BackgroundThe retention of health promoting components in nutrient-rich dried food is significantly affected by the dehydration method. Theoretical and experimental investigations reported in the literature have demonstrated that intermittent microwave convective drying (IMCD) can effectively improve the drying performance. However, the impact of this advanced drying method on the quality food has not been adequately investigated.DesignA programmable NN-SD691S Panasonic inverter microwave oven (1100 W, 2450 MHz) was employed for the experiments. The microwave power level was set at 100 W and ran for 20 seconds at different power ratios and the constant hot air conditions was set to a temperature of 60°C and 0.86 m/s air velocity.ObjectiveIn this study, natural bioactive compounds (ascorbic acid and total polyphenol), water activity, colour and microstructure modifications which can occur in IMCD were investigated, taking kiwifruit as a sample.Results and DiscussionThe microwave (MW) power ratio (PR) had significant impact on different quality attributes of dried samples. The results demonstrate that applying optimum level MW power and intermittency could be an appropriate strategy to significantly improve the preservation of nutrient contents, microstructure and colour of the dried sample. The IMCD at PR 1:4 was found to be the ideal drying condition with the highest ascorbic acid retention (3.944 mg/g DM), lowest colour change (ΔERGB = 43.86) and a porous microstructure. However, the total polyphenol content was better maintained (3.701 mg GAE/g DM) at higher microwave density (PR 1:3). All samples attained a desirable level of water activity which is unsusceptible for microorganism growth and reproduction.ConclusionOverall, IMCD significantly improved the drying performance and product quality compared to traditional convective drying.

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Kiwifruit

Cited by 40 publications

References 102 publications

Gene Expression Profiling of Development and Anthocyanin Accumulation in Kiwifruit (Actinidia chinensis) Based on Transcriptome Sequencing

Gene Expression Profiling of Development and Anthocyanin Accumulation in Kiwifruit (Actinidia chinensis) Based on Transcriptome Sequencing

GBS-Based Deconvolution of the Surviving North American Collection of Cold-Hardy Kiwifruit (Actinidia spp.) Germplasm

Nutritional quality of heat-sensitive food materials in intermittent microwave convective drying

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