Kiwifruit

Given, N. K.

doi:10.1007/978-94-011-1584-1_7

Cited by 9 publications

(3 citation statements)

References 41 publications

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“…The increase in fruit dry matter percentage (Fig. 1B) that characterizes kiwifruit berry development (Okuse and Ryugo, 1981;Given, 1993) must be attributed largely to a seasonal increase in the relative contribution of phloem to fruit growth (Fig. 2F).…”

Section: Discussionmentioning

confidence: 95%

“…It is not clear, however, whether this reduction is due to anatomical changes in the xylem vessels, such as disruptions or occlusions localized either in the pedicel (as occurs in tomato; Van Ieperen et al, 2003) or in the fruit tissue (as occurs in apple; Drazeta et al, 2001Drazeta et al, , 2004, or simply to diminished hydrostatic pressure gradients due to low transpiration rates and high phloem flows at the end of the season, as occurs in grape (Bondada et al, 2005;Keller et al, 2006;Choat et al, 2009). Large amounts of dry matter accumulate in kiwifruit berry during the season (Okuse and Ryugo, 1981;Given, 1993). Richardson et al (1997) report an almost linear increase in total dry weight content of kiwifruit berry from fruit set to harvest.…”

Section: Introductionmentioning

confidence: 99%

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Changes in vascular and transpiration flows affect the seasonal and daily growth of kiwifruit (Actinidia deliciosa) berry

et al. 2010

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Section: Discussionmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

Changes in vascular and transpiration flows affect the seasonal and daily growth of kiwifruit (Actinidia deliciosa) berry

et al. 2010

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“…At harvest, much of the carbohydrate in kiwifruit is starch, which on ripening is hydrolysed to sugars (Given, 1993), requiring laboratory methods to estimate potential sugar concentrations of fruit at harvest. Monitoring the changes in fruit composition during ripening is difficult to follow quantitatively because of the variation in individ-ual fruit DMs and ripening times, and because current laboratory methods are destructive.…”

Section: Introductionmentioning

confidence: 99%

Postharvest fruit density as an indicator of dry matter and ripened soluble solids of kiwifruit

Jordan

Walton

Klages

et al. 2000

Postharvest Biology and Technology

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The density of unripe kiwifruit (Actinidia deliciosa (A. Chev.) C.F. Liang et A.R. Ferguson cv. Hayward) early in storage was investigated as a means of determining the current fruit dry matter (DM) and total sugar-plus-starch concentrations, and of predicting DM and soluble solid concentrations later when the fruit had ripened. To investigate the robustness of the density relationships with DM and ripe fruit soluble solids, measurements were made on fruit collected in a survey involving 208 New Zealand orchards ( 10% of the total) across the normal harvest season (early May-early June). Density measured on unripe fruit early in storage correlated with both DM measured at the same time (r 2 =82.6%; S.E.=0.68% fresh weight (FW)), and with SSC measured after ripening (r 2 = 85.1%; S.E. =0.57% FW). As fruit taste is related to sugar concentration, and sugars make up the bulk of the soluble solids in fruit, this suggests potential for automated bulk taste sorting of kiwifruit at harvest by floating off low DM fruit in prepared salt solutions. To investigate the reasons for the relationship between density and other fruit measurements, fruit composition was analysed. Fruit taken from storage 2 weeks after harvest were graded non-destructively by density into four distinct dry matter groups, each containing eight fruit (four pairs matched by density). Paired fruit were separated and analysed for DM, soluble solids, starch and sugars (sucrose, glucose and fructose), one fruit immediately and the other after ripening. Equations relating density to both DM and ripe fruit soluble solids in the composition trial had similar parameter values to those of the survey trial and gave S.E. of prediction of about 0.3% FW. DM levels were about 3.2% FW above the sum of soluble solids and starch concentrations in both ripe and unripe fruit, a difference largely independent of DM concentration. Starch lost during ripening was accounted for by the increase in the glucose and fructose sugar pools, and these two sugars had near equal concentrations at each DM level. Sucrose and minor sugar levels were independent of DM and ripeness.

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Kiwifruit Waste and Novel Products Made from Kiwifruit Waste: Uses, Composition and Analysis

Kennedy¹,

List²,

Lu³

et al. 1999

Analysis of Plant Waste Materials

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Kiwifruit

Cited by 9 publications

References 41 publications

Changes in vascular and transpiration flows affect the seasonal and daily growth of kiwifruit (Actinidia deliciosa) berry

Changes in vascular and transpiration flows affect the seasonal and daily growth of kiwifruit (Actinidia deliciosa) berry

Postharvest fruit density as an indicator of dry matter and ripened soluble solids of kiwifruit

Kiwifruit Waste and Novel Products Made from Kiwifruit Waste: Uses, Composition and Analysis

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