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| The '''kiwifruit''' or '''Chinese |
The '''kiwifruit''' or '''Chinese gooseberry''' (often shortened to '''kiwi''' outside of New Zealand), is the edible ] of a ] ] in the genus '']''.<ref name="PWNEP" >{{cite web | ||
| | title = Growing Kiwifruit | | title = Growing Kiwifruit | ||
| | author = Bernadine Stirk | | author = Bernadine Stirk | ||
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| | accessdate = January 4, 2013}}</ref> | | accessdate = January 4, 2013}}</ref> | ||
| The most common ] of kiwifruit ('Hayward')<ref></ref> is oval, about the size of a large ]'s ] ({{convert|5|-|8|cm|in}} in length and {{convert|4.5|-|5.5|cm|in}} in diameter). It has a fibrous, dull greenish-brown skin and bright green or golden flesh with rows of tiny, black, edible seeds. The fruit has a soft texture and a sweet but unique flavor, and today is a commercial crop in several countries, such as ], ], ], ] and ].<ref name="FAO">{{cite web|title=Kiwi fruit: World List, 2010|url=http://faostat.fao.org/site/567/DesktopDefault.aspx?PageID=567|publisher=FAOSTAT|accessdate=January 4, 2013}}</ref> | The most common ] of kiwifruit ('Hayward')<ref></ref> is oval, about the size of a large ]'s ] ({{convert|5|-|8|cm|in|abbr=on}} in length and {{convert|4.5|-|5.5|cm|in|abbr=on}} in diameter). It has a fibrous, dull greenish-brown skin and bright green or golden flesh with rows of tiny, black, edible seeds. The fruit has a soft texture and a sweet but unique flavor, and today is a commercial crop in several countries, such as ], ], ], ], and ].<ref name="FAO">{{cite web|title=Kiwi fruit: World List, 2010|url=http://faostat.fao.org/site/567/DesktopDefault.aspx?PageID=567|publisher=FAOSTAT|accessdate=January 4, 2013}}</ref> | ||
| ==History== | ==History== | ||
| ]]] | ]]] | ||
| Kiwifruit is native to |
Kiwifruit is native to northern China. Other species of ''Actinidia'' are native to ], ], and southeastern ]. Cultivation of the fuzzy kiwifruit spread from China in the early 20th century, when seeds were introduced to ] by ], the principal of ] Girls' College, who had been visiting mission schools in Yichang, China.<ref>{{cite web|title=Isabel Fraser: Hand carried the first kiwifruit seeds from China|url=http://zesprikiwi.com/about/history/isabel-fraser|publisher=Zespri Kiwifriut|accessdate=January 4, 2013}}</ref> The seeds were planted in 1906 by a Wanganui nurseryman, Alexander Allison, with the vines first fruiting in 1910. | ||
| The first commercial planting of Chinese gooseberries occurred in 1937 in New Zealand by the orchardist Jim MacLoughlin. The fruit proved popular with American servicemen in New Zealand during World War II. In 1952 MacLoughlin partnered with the New Zealand Fruit Federation to market and export the fruit in the United States market.<ref>{{cite web|url=http://php.truelogic.com.ar/zespri/about/history/jim-macloughlin|publisher=Zespri |title= First Commercial Kiwifruit Grower and Explorer |accessdate=29 November 2012}}</ref> |
The first commercial planting of Chinese gooseberries occurred in 1937 in New Zealand by the orchardist Jim MacLoughlin. The fruit proved popular with American servicemen in New Zealand during World War II. In 1952, MacLoughlin partnered with the New Zealand Fruit Federation to market and export the fruit in the United States market.<ref>{{cite web|url=http://php.truelogic.com.ar/zespri/about/history/jim-macloughlin|publisher=Zespri |title= First Commercial Kiwifruit Grower and Explorer |accessdate=29 November 2012}}</ref> Due to pioneering research into the transportability of the fruit by ] and others at the agriculture department in ], this was the first international export of the kiwifruit.<ref>ODNB entry: </ref> | ||
| ===Names=== | ===Names=== | ||
| As the local popularity of this fruit increased, New Zealanders discarded the local Chinese name for the fruit (''yáng táo{{efn|A name that originally referred to the kiwifruit, but often refers to the ]<ref name="Sunny peach">{{cite web|url=http://www.whfoods.com/genpage.php?tname=foodspice&dbid=41 |title=Kiwifruit |publisher=The World's Healthiest Foods |date= |accessdate=January 4, 2013}}</ref>}}'') in favor of the name '''Chinese |
As the local popularity of this fruit increased, New Zealanders discarded the local Chinese name for the fruit (''yáng táo{{efn|A name that originally referred to the kiwifruit, but often refers to the ]<ref name="Sunny peach">{{cite web|url=http://www.whfoods.com/genpage.php?tname=foodspice&dbid=41 |title=Kiwifruit |publisher=The World's Healthiest Foods |date= |accessdate=January 4, 2013}}</ref>}}'') in favor of the name '''Chinese gooseberry'''.<ref name="latimes">{{cite news | ||
| | url = http://articles.latimes.com/2002/may/08/food/fo-kiwi8 | | url = http://articles.latimes.com/2002/may/08/food/fo-kiwi8 | ||
| | title = Kiwi, Act II | | title = Kiwi, Act II | ||
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| | newspaper = Los Angeles Times | | newspaper = Los Angeles Times | ||
| | date=May 8, 2002 | | date=May 8, 2002 | ||
| |accessdate=January 4, 2013}}</ref> After World War II it was marketed under the names "Chinese |
|accessdate=January 4, 2013}}</ref> After World War II, it was marketed under the names "Chinese gooseberry" and "melonette". The importer, Ziel & Co, rejected these names because melons and berries attracted high duties. Jack Turner of produce exporters Turners and Growers suggested the name "kiwifruit" in 1959 after the ], New Zealand’s national symbol, as the bird and the fruit share a similar appearance (small, brown, and furry).<ref name="kiwi name">{{cite web | ||
| | url = http://zesprikiwi.com/about/history/kiwifruits-name | | url = http://zesprikiwi.com/about/history/kiwifruits-name | ||
| | title = Kiwifruit's name | | title = Kiwifruit's name | ||
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| {{See also|Kiwifruit industry in New Zealand#Rebranding the Chinese Gooseberry}} | {{See also|Kiwifruit industry in New Zealand#Rebranding the Chinese Gooseberry}} | ||
| In ], the current word for most wild or local varieties of the kiwifruit is the ] ]. The imported varieties are often referred to as wonder fruit (qí yì guǒ) as qí yì (wonder) sounds similar to kiwi. See the table below for other Chinese words for kiwifruit.<ref>{{cite web | In ], the current word for most wild or local varieties of the kiwifruit is the ] ]. The imported varieties are often referred to as wonder fruit (''qí yì guǒ''), as ''qí yì'' (wonder) sounds similar to kiwi. <!-- See the table below for other Chinese words for kiwifruit.<ref>{{cite web | ||
| | url =http://zh.wikisource.org/%E6%9C%AC%E8%8D%89%E7%B6%B1%E7%9B%AE/%E6%9E%9C%E4%B9%8B%E4%BA%94#.3F.3F | | url =http://zh.wikisource.org/%E6%9C%AC%E8%8D%89%E7%B6%B1%E7%9B%AE/%E6%9E%9C%E4%B9%8B%E4%BA%94#.3F.3F | ||
| | accessdate = 2012-10-02 | | accessdate = 2012-10-02 | ||
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| |- | |- | ||
| | Hairy bush fruit || 毛木果 || máo mù guǒ | | Hairy bush fruit || 毛木果 || máo mù guǒ | ||
| |} | |} --> | ||
| ==Cultivars== | ==Cultivars== | ||
| {{stack begin}} | {{stack begin}} | ||
| ] | ] | ||
| ] | ] | ||
| {{stack end}} | {{stack end}} | ||
| The genus ''Actinidia'' contains around 60 species. Though most kiwifruit are easily recognized as kiwifruit (due to basic shape) their fruit is quite variable. The skin of the fruit can vary in size, shape, hairiness, and color. The flesh can vary in color, juiciness, texture, and taste. Some fruits are unpalatable while others taste considerably better than the majority of the commercial varieties.<ref name="PONC1999" /> | The genus ''Actinidia'' contains around 60 species. Though most kiwifruit are easily recognized as kiwifruit (due to basic shape) their fruit is quite variable. The skin of the fruit can vary in size, shape, hairiness, and color. The flesh can vary in color, juiciness, texture, and taste. Some fruits are unpalatable while others taste considerably better than the majority of the commercial varieties.<ref name="PONC1999" /> | ||
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| ===Fuzzy kiwifruit=== | ===Fuzzy kiwifruit=== | ||
| Almost all kiwifruit in commerce belong to a few cultivars of |
Almost all kiwifruit in commerce belong to a few cultivars of fuzzy kiwi (''Actinidia deliciosa''): 'Hayward', 'Blake', and 'Saanichton 12'.<ref name="PWNEP" /> They have a fuzzy, dull-brown skin, and bright-green flesh. The familiar cultivar 'Hayward' was developed by Hayward Wright in ], New Zealand, around 1924.<ref name = "PONC1999">{{cite book|last=Ferguson|first=A. R.|title=Perspectives on new crops and new uses|year=1999|publisher=ASHS Press |location=Alexandria, Virginia|pages=342–347|editor=Janick, Jules|accessdate=January 4, 2012|chapter=New Temperate Fruits: ''Actinidia chinensis'' and ''Actinidia deliciosa''|chapterurl=http://www.hort.purdue.edu/newcrop/proceedings1999/pdf/v4-342.pdf}}</ref> It was initially grown in domestic gardens, but commercial planting began in the 1940s. | ||
| Hayward is the most commonly available cultivar in stores. It is a large, egg-shaped fruit with a sweet flavor. Saanichton 12, from British Columbia, is somewhat more rectangular than Hayward and comparably sweet, but the inner core of the fruit can be tough. Blake can self-pollinate, has a smaller more oval fruit |
'Hayward' is the most commonly available cultivar in stores. It is a large, egg-shaped fruit with a sweet flavor. 'Saanichton 12', from British Columbia, is somewhat more rectangular than 'Hayward' and comparably sweet, but the inner core of the fruit can be tough. 'Blake' can self-pollinate, but it has a smaller, more oval fruit and the flavor is considered inferior.<ref name="PWNEP" /><ref name="PONC1999" /> The most common male pollenizer for these varietals is 'Chico'.{{Citation needed|date=January 2013}} | ||
| ===Golden kiwifruit=== | ===Golden kiwifruit=== | ||
| ] | ] | ||
| The golden kiwi ('']'') has a smooth bronze skin, with a beak shape at the stem attachment. Flesh color varies from bright green to a clear, intense yellow. This species is sweeter and more aromatic in flavor |
The golden kiwi ('']'') has a smooth, bronze skin, with a beak shape at the stem attachment. Flesh color varies from bright green to a clear, intense yellow. This species is sweeter and more aromatic in flavor; the flavor is reminiscent of some subtropical fruit. Its short storage life currently limits its commercial potential. One of the most attractive varieties has a red 'iris' around the center of the fruit and yellow flesh outside. The yellow fruit fetches a higher market price and, being less hairy than the fuzzy kiwi, is more palatable for consumption without peeling.<ref name="PONC1999" /> | ||
| A commercially viable<ref name="NZE_Enza_red">{{cite web | A commercially viable<ref name="NZE_Enza_red">{{cite web | ||
| Line 82: | Line 81: | ||
| |date=14 June 2010 |publisher=New Zealand Exporter | |date=14 June 2010 |publisher=New Zealand Exporter | ||
| |accessdate=January 4, 2013}} | |accessdate=January 4, 2013}} | ||
| </ref> variety of this red-ringed kiwi |
</ref> variety of this red-ringed kiwi, patented as the EnzaRed™, is a cultivar of the Chinese ''hong yang'' variety.<ref name="HYChin">{{cite journal|last=Yang|first=Hong-Li|coauthors=Wang, Yan-Chang; Jiang, Zheng-Wang; Huang, Hong-Wen|title=|journal=Yi Chuan|year=2009|volume=31|issue=12|pages=1265–1272|doi=10.3724/SP.J.1005.2009.01265|pmid=20042395|language=Chinese}}</ref><ref name="NBR_Enza_red">{{cite news |url=http://www.nbr.co.nz/article/turners-plugs-its-enza-red-kiwifruit-grown-china-119102 | ||
| |title=Turners plugs its Enza red kiwifruit – grown in China | |title=Turners plugs its Enza red kiwifruit – grown in China | ||
| |date=24 February 2010 | |date=24 February 2010 | ||
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| ===Kiwi berries=== | ===Kiwi berries=== | ||
| ] | ] | ||
| Kiwi berries are composed of three species of kiwifruit, |
Kiwi berries are composed of three species of kiwifruit, hardy kiwi ('']''), Arctic beauty (''A. kolomikta), and silver vine (''A. polygama''). They are fast-growing, climbing vines, durable over their ]. The fruits are edible berry- or grape-sized fruits similar to the fuzzy kiwi in taste and appearance, with thin, smooth skin. They are referred to as kiwi berry, baby kiwi, dessert kiwi, grape kiwi, or cocktail kiwi.<ref name=penn>{{cite web|title=Hardy Kiwi|url=http://extension.psu.edu/gardening/fphg/hardy-kiwi|publisher=Penn State University College of Agricultural Sciences|accessdate=January 4, 2013}}</ref> | ||
| The cultivar 'Issai', a hybrid of |
The cultivar 'Issai', a hybrid of hardy kiwi and silver vine, can self-pollinate, and is grown commercially because of its relatively large fruit. Unfortunately, it is less hardy than most hardy kiwi.{{Citation needed|date=January 2013}} | ||
| {{-}} | {{-}} | ||
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| ===Cultivation=== | ===Cultivation=== | ||
| ] | ] | ||
| ] | ] | ||
| Kiwifruit can be grown in most temperate climates with adequate summer heat. Where fuzzy kiwi (''A. deliciosa'') |
Kiwifruit can be grown in most temperate climates with adequate summer heat. Where fuzzy kiwi (''A. deliciosa'') is not hardy, other species can be grown as substitutes. | ||
| Kiwifruit is commercially grown on sturdy support structures, as it can produce several tonnes per hectare, more than the rather weak vines can support. These are generally equipped with a watering system for irrigation and frost protection in the spring.{{Citation needed|date=January 2013}} | Kiwifruit is commercially grown on sturdy support structures, as it can produce several tonnes per hectare, more than the rather weak vines can support. These are generally equipped with a watering system for irrigation and frost protection in the spring. Kiwifruit vines require vigorous pruning, similar to that of grapevines. Fruit is borne on one-year-old and older canes, but production declines as each cane ages. Canes should be pruned off and replaced after their third year.{{Citation needed|date=January 2013}} | ||
| Kiwifruit vines require vigorous pruning, similar to that of grapevines. Fruit is borne on one-year-old and older canes, but production declines as each cane ages. Canes should be pruned off and replaced after their third year.{{Citation needed|date=January 2013}} | |||
| ===Pollination=== | ===Pollination=== | ||
| Most |
Most of the plants require a male plant to pollinate a female plant for the female plant to produce fruit (]). 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.{{Citation needed|date=January 2013}} | ||
| Kiwifruit is notoriously difficult to ], 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 ], where the bee populations are made so large (by placing hives in the orchards) that bees are forced to use this flower because of intense competition for all flowers within flight distance.{{Citation needed|date=January 2013}} | Kiwifruit is notoriously difficult to ], 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 ], where the bee populations are made so large (by placing hives in the orchards) that bees are forced to use this flower because of intense competition for all flowers within flight distance.{{Citation needed|date=January 2013}} | ||
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| ===Pests and diseases=== | ===Pests and diseases=== | ||
| ''] actinidiae'' (PSA) was first identified in Japan in the 1980s. This bacterial strain has been controlled and managed successfully in orchards in Asia. In 1992, it was found in northern Italy. In 2007/2008, economic losses were observed, as a more virulent strain became more dominant (PSA V).<ref>{{cite web|url=http://www.biosecurity.govt.nz/pests/kiwifruit-vine-disease |title= ''Kiwifruit vine disease'' by MAF Biosecurity NZ}}</ref><ref>{{cite news |url=http://www.stuff.co.nz/nelson-mail/features/primary-focus/4577177/More-virulent-PSA-strain-a-new-worry-for-kiwifruit-growers |title= More virulent PSA strain a new worry for kiwifruit growers |newspaper=The Dominion Post |first = Peter |last= Watson|date= 2011-01-25 |accessdate=2011-09-04 }}</ref><ref>{{cite news |url=http://www.nzherald.co.nz/business/news/article.cfm?c_id=3&objectid=10747234 |title= Relief for kiwifruit industry |newspaper=The New Zealand Herald |first = Owen |last= Hembry |date= 2011-08-25 |accessdate=2011-09-04 }}</ref> In 2010 it was found in New Zealand's ] kiwifruit orchards in the North Island.<ref>{{cite web|url=http://www.biosecurity.govt.nz/media/8-11-10/suspected-bacterial-vine-infection|title=Suspected Bacterial Vine Infection|date=8 November 2010|publisher=MAF Biosecurity New Zealand|accessdate=9 November 2010}}</ref> | |||
| Scientists |
Scientists reported they had worked out the strain of PSA affecting New Zealand kiwifruit originated in China, Italy, and Chile.<ref>{{cite journal|last=Butler|first=Margi I.|coauthors=Stockwell, Peter A.; Black, Michael A.; Day, Robert C.; Lamont, Iain L.; Poulter, Russel T. M.|title=''Pseudomonas syringae'' pv. ''actinidiae'' from Recent Outbreaks of Kiwifruit Bacterial Canker Belong to Different Clones That Originated in China|journal=PLoS ONE|date=February 2013|volume=8|issue=2|doi=10.1371/journal.pone.0057464|url=http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0057464|accessdate=11 March 2013}}</ref> | ||
| ===Worldwide production=== | ===Worldwide production=== | ||
| ] | ] | ||
| {| class="wikitable" style="float:right; margin: 0 0 0.5em 1em" | {| class="wikitable" style="float:right; margin: 0 0 0.5em 1em" | ||
| |+ Top kiwifruit |
|+ Top kiwifruit-producing countries in 2012<br />(in metric tons) | ||
| !Rank | !Rank | ||
| !Country | !Country | ||
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| |colspan=3 | ''Source: ]''<ref>{{cite web|url=http://faostat.fao.org/site/339/default.aspx|publisher= ]|title=Production of Kiwi (fruit) by countries|year=2012|accessdate=2014-02-21}}</ref> | |colspan=3 | ''Source: ]''<ref>{{cite web|url=http://faostat.fao.org/site/339/default.aspx|publisher= ]|title=Production of Kiwi (fruit) by countries|year=2012|accessdate=2014-02-21}}</ref> | ||
| |} | |} | ||
| Kiwifruit exports rapidly increased from the late 1960s to early 1970s in New Zealand. By 1976, |
Kiwifruit exports rapidly increased from the late 1960s to early 1970s in New Zealand. By 1976, exports exceeded the amount consumed domestically.<ref>{{cite web|url=http://researchcommons.waikato.ac.nz/bitstream/handle/10289/5794/Economics_wp_1108.pdf?sequence=1 |title=New Zealand Kiwifruit Export Performance: Market Analysis and Revealed Comparative Advantage |publisher=University of Waikato |author=Sayeeda Bano and Frank Scrimgeour |date= June 2011|accessdate=28 November 2012}}</ref> Outside of ], all New Zealand kiwifruits are now marketed under the brand-name label Zespri.<ref>{{cite web|title=Zespri History|url=http://www.zespri.com/about-zespri/history.html|publisher=Zespri Kiwifriut|accessdate=January 4, 2013}}</ref> | ||
| Over 70% of kiwi production is in |
Over 70% of kiwi production is in Italy, New Zealand, and Chile. Italy produces roughly 10% more kiwifruit than New Zealand, and Chile produces 40% less.<ref name="FAO" /> With these three main production centers, kiwifruit is produced for worldwide consumption roughly all year long. | ||
| In the 1980s countries outside New Zealand began to export kiwifruit.<ref>{{cite journal |last1= Skallerud |first1= Kare |last2= Olsen |first2= Svein |year= 2011 |title= Export Market Arrangements in Four New Zealand Agriculture Industrues: An Institutional Perspective |journal= Journal of International Food and Agribusiness Marketing |volume= 23 |issue= 4 |pages= 310–329|url= http://www.tandfonline.com.ezproxy2.library.usyd.edu.au/doi/pdf/10.1080/08974438.2011.621841|accessdate=29 November 2012 |doi=10.1080/08974438.2011.621841}}</ref> 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.<ref name = "STITALY"> | In the 1980s, countries outside New Zealand began to export kiwifruit.<ref>{{cite journal |last1= Skallerud |first1= Kare |last2= Olsen |first2= Svein |year= 2011 |title= Export Market Arrangements in Four New Zealand Agriculture Industrues: An Institutional Perspective |journal= Journal of International Food and Agribusiness Marketing |volume= 23 |issue= 4 |pages= 310–329|url= http://www.tandfonline.com.ezproxy2.library.usyd.edu.au/doi/pdf/10.1080/08974438.2011.621841|accessdate=29 November 2012 |doi=10.1080/08974438.2011.621841}}</ref> 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.<ref name = "STITALY"> | ||
| {{cite news | {{cite news | ||
| | url = http://seattletimes.com/html/nationworld/2004438598_italy26.html | | url = http://seattletimes.com/html/nationworld/2004438598_italy26.html | ||
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| |accessdate=January 4, 2013}}</ref> | |accessdate=January 4, 2013}}</ref> | ||
| Kiwifruit has been declared a |
Kiwifruit has been declared a national fruit of China.<ref>{{cite web|url=http://www.123independenceday.com/china/national-symbols.html |title=National Symbols of China |publisher=123independenceday.com |date= |accessdate=January 4, 2013}}</ref>Until recently, China was not a major producing country of kiwifruit, as it was traditionally collected from the wild.<ref>{{cite journal|last=Huang|first=H.|coauthors=Ferguson, A. R.|title=Kiwifruit (''Actinidia chinesis'' and ''A. deliciosa'') plantings and production in China, 2002|journal=New Zealand Journal of Crop and Horticultural Science|year=2003|volume=31|issue=3|doi=10.1080/01140671.2003.9514253|url=http://www.tandfonline.com/doi/pdf/10.1080/01140671.2003.9514253|accessdate=January 4, 2013}}</ref> In China, it is grown mainly in the mountainous area upstream of the ], as well as ].<ref>{{cite journal|last=Huang|first=H.|coauthors=Ferguson, A. R.|title=Review: Kiwifruit in China|journal=New Zealand Journal of Crop and Horticultural Science|year=2001|volume=29|issue=1|doi=10.1080/01140671.2001.9514154|url=http://www.tandfonline.com/doi/pdf/10.1080/01140671.2001.9514154|accessdate=January 4, 2013}}</ref> | ||
| {{-}} | {{-}} | ||
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| | vitK_ug=5.5 | | vitK_ug=5.5 | ||
| | source_usda = 1 | | source_usda = 1 | ||
| | note= | | note= | ||
| }} | }} | ||
| {{stack end}} | {{stack end}} | ||
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| }} | }} | ||
| {{stack end}} | {{stack end}} | ||
| ] | ] | ||
| Raw kiwifruit is rich in the protein-dissolving enzyme ] (in the same family of ]s as ]), which is commercially useful as a ]. Actinidain also makes raw kiwifruit unsuitable for use in desserts containing milk or any other dairy products which are not going to be served within hours, because the enzyme soon begins to digest milk proteins. This applies to gelatin-based desserts as well, as the actinidain will dissolve the |
Raw kiwifruit is rich in the protein-dissolving enzyme ] (in the same family of ]s as ]), which is commercially useful as a ]. Actinidain also makes raw kiwifruit unsuitable for use in desserts containing milk or any other dairy products which are not going to be served within hours, because the enzyme soon begins to digest milk proteins. This applies to gelatin-based desserts, as well, as the actinidain will dissolve the proteins in gelatin very quickly, either liquifying the dessert, or preventing it from solidifying. | ||
| To overcome this effect, the ] suggests cooking the fruit for a few minutes before adding it to gelatin.<ref name="USDA">{{cite web | To overcome this effect, the ] suggests cooking the fruit for a few minutes before adding it to gelatin.<ref name="USDA">{{cite web | ||
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| Sliced kiwifruit has long been regularly used as a garnish atop whipped cream on the common New Zealand and Australian dessert, the ]. It can also be used in a variety of other savoury and sweet dishes. | Sliced kiwifruit has long been regularly used as a garnish atop whipped cream on the common New Zealand and Australian dessert, the ]. It can also be used in a variety of other savoury and sweet dishes. | ||
| ===Animal |
===Animal consumption=== | ||
| Whitetail deer eat vine |
Whitetail deer eat vine-ripened kiwifruit that falls to the ground in August through September, making it a soft mast food source. Kiwis are being used more in food plots for wildlife because of the early ripening period, providing wildlife with an abundance of sweet fruit during a time when ripened fruit is scarce.<ref>{{cite web|title=Wildlife Arctic Beauty Kiwi Plants|url=http://www.preppergarden.biz/Buy-Arctic-Beauty-Kiwi-p/fru-kiwi.htm|publisher=Prepper Gardens|accessdate=January 4, 2013}}</ref> | ||
| ===Allergies=== | ===Allergies=== | ||
| The actinidain found in kiwifruit can be an ] for some individuals.<ref>{{cite journal|last=Lucas|first=J.S.|coauthors= | The actinidain found in kiwifruit can be an ] for some individuals.<ref>{{cite journal|last=Lucas|first=J.S.|coauthors= | ||
| Lewis, S.A.; Hourihane, J.O.|title=Kiwi fruit allergy: a review|journal= Pediatr Allergy Immunol|year=2003 |volume=14|issue=6 |pages=420–428|PMID=14675467|doi=10.1046/j.0905-6157.2003.00095.x}}</ref><ref name="Alemán">{{cite journal |author=Alemán A et al. |year=2004 |title=Allergy to kiwi: a double-blind, placebo-controlled food challenge study in patients from a birch-free area |journal=Journal of Allergy and Clinical Immunology |volume=113 |issue=3 |pages=543–550 |publisher= |doi=10.1016/j.jaci.2003.11.043|pmid=15007359 |pmc= |url= |accessdate=December 18, 2012}}</ref><ref>{{cite journal|author=Le TM et al.|title=Kiwifruit allergy across Europe: clinical manifestation and IgE recognition patterns to kiwifruit allergens |journal=Journal of Allergy and Clinical Immunology |year=2013|volume=131|issue=1|pages=164–171|doi=10.1016/j.jaci.2012.09.009}}</ref> Specifically, people allergic to ], bananas, papayas, or pineapples are likely to also be allergic to kiwifruit. The fruit also contains ] crystals in the form of ]s. Reactions to these chemicals include sweating, tingling and sore mouth or throat; swelling of the lips, tongue and face; rash; vomiting and abdominal pain, heartburn; and, in the most severe cases, breathing difficulties, wheezing and collapse. The most common symptoms are unpleasant itching and soreness of the mouth, with the most common severe symptom being wheezing. Severe symptoms are most likely to occur in young children. | Lewis, S.A.; Hourihane, J.O.|title=Kiwi fruit allergy: a review|journal= Pediatr Allergy Immunol|year=2003 |volume=14|issue=6 |pages=420–428|PMID=14675467|doi=10.1046/j.0905-6157.2003.00095.x}}</ref><ref name="Alemán">{{cite journal |author=Alemán A et al. |year=2004 |title=Allergy to kiwi: a double-blind, placebo-controlled food challenge study in patients from a birch-free area |journal=Journal of Allergy and Clinical Immunology |volume=113 |issue=3 |pages=543–550 |publisher= |doi=10.1016/j.jaci.2003.11.043|pmid=15007359 |pmc= |url= |accessdate=December 18, 2012}}</ref><ref>{{cite journal|author=Le TM et al.|title=Kiwifruit allergy across Europe: clinical manifestation and IgE recognition patterns to kiwifruit allergens |journal=Journal of Allergy and Clinical Immunology |year=2013|volume=131|issue=1|pages=164–171|doi=10.1016/j.jaci.2012.09.009}}</ref> Specifically, people allergic to ], bananas, papayas, or pineapples are likely to also be allergic to kiwifruit. The fruit also contains ] crystals in the form of ]s. Reactions to these chemicals include sweating, tingling, and sore mouth or throat; swelling of the lips, tongue and face; rash; vomiting and abdominal pain, heartburn; and, in the most severe cases, breathing difficulties, wheezing, and collapse. The most common symptoms are unpleasant itching and soreness of the mouth, with the most common severe symptom being wheezing. Severe symptoms are most likely to occur in young children. | ||
| ===Nutrition=== | ===Nutrition=== | ||
| Kiwifruit is a rich source of ] (1.5 times the United States ] per 100 grams) and ], and a good source of ] and ].<ref name=USDA>{{cite web |url=http://ndb.nal.usda.gov/ndb/foods/show/2271 |title=Nutrient data for 09148, Kiwifruit, green, raw |author= |year=2012 |work=National Nutrient Database for Standard Reference | Kiwifruit is a rich source of ] (1.5 times the United States ] per 100 grams) and ], and a good source of ] and ].<ref name=USDA>{{cite web |url=http://ndb.nal.usda.gov/ndb/foods/show/2271 |title=Nutrient data for 09148, Kiwifruit, green, raw |author= |year=2012 |work=National Nutrient Database for Standard Reference | ||
| Release 25 |publisher=USDA |accessdate=16 December 2012}}</ref><ref name="fruitsandveggiesmorematters.org">{{cite web|url=http://www.fruitsandveggiesmorematters.org/?page_id=180 |title=Kiwifruit: Nutrition . Selection . Storage |publisher=Fruits & Veggies More Matters |date= |accessdate=January 4, 2013}}</ref> The fruit and skin contain ]s, |
Release 25 |publisher=USDA |accessdate=16 December 2012}}</ref><ref name="fruitsandveggiesmorematters.org">{{cite web|url=http://www.fruitsandveggiesmorematters.org/?page_id=180 |title=Kiwifruit: Nutrition . Selection . Storage |publisher=Fruits & Veggies More Matters |date= |accessdate=January 4, 2013}}</ref> The fruit and skin contain ]s, actinidain, and adhered ], which may produce irritation in the mouth and throat of some ] individuals.<ref name="Alemán"/> | ||
| Kiwifruit seed oil contains on average 62% ], an ].<ref name=sofadb></ref> Usually a medium size kiwifruit provides about 46 ],<ref name=NutritionData>{{cite web|title=Kiwi fruit, (chinese gooseberries), fresh, raw|url=http://nutritiondata.self.com/facts/fruits-and-fruit-juices/1934/2|publisher=Self Nutrition Data|accessdate=January 4, 2013}}</ref> 0.3 g fat, 1 g protein, 11 g carbohydrates, and 2.6 g dietary fiber found partly in the edible skin.<ref> From the Expanded Food and Nutrition Education Program. University of Arkansas, Division of Agriculture</ref> Kiwifruit is often reported to have mild ] effects, due to its significant levels of ].<ref>{{cite journal|last=Rush|first=Elaine C.|coauthors=Patel, Meena; Plank, Lindsay D.; Ferguson, Lynnette R.|title=Kiwifruit promotes laxation in the elderly|journal=Asia Pacific Journal of Clinical Nutrition|year=2002|volume=11|issue=2|pages=164–168|doi=10.1046/j.1440-6047.2002.00287.x|url=http://apjcn.nhri.org.tw/server/apjcn/Volume11/vol11.2/Rush.pdf|accessdate=January 4, 2013|pmid=12074185}}</ref> | Kiwifruit seed oil contains on average 62% ], an ].<ref name=sofadb></ref> Usually a medium size kiwifruit provides about 46 ],<ref name=NutritionData>{{cite web|title=Kiwi fruit, (chinese gooseberries), fresh, raw|url=http://nutritiondata.self.com/facts/fruits-and-fruit-juices/1934/2|publisher=Self Nutrition Data|accessdate=January 4, 2013}}</ref> 0.3 g fat, 1 g protein, 11 g carbohydrates, and 2.6 g dietary fiber found partly in the edible skin.<ref> From the Expanded Food and Nutrition Education Program. University of Arkansas, Division of Agriculture</ref> Kiwifruit is often reported to have mild ] effects, due to its significant levels of ].<ref>{{cite journal|last=Rush|first=Elaine C.|coauthors=Patel, Meena; Plank, Lindsay D.; Ferguson, Lynnette R.|title=Kiwifruit promotes laxation in the elderly|journal=Asia Pacific Journal of Clinical Nutrition|year=2002|volume=11|issue=2|pages=164–168|doi=10.1046/j.1440-6047.2002.00287.x|url=http://apjcn.nhri.org.tw/server/apjcn/Volume11/vol11.2/Rush.pdf|accessdate=January 4, 2013|pmid=12074185}}</ref> | ||
| Line 262: | Line 259: | ||
| Kiwifruit contains ]s, such as ] ],<ref>{{cite journal |author=Kim M, Kim SC, Song KJ, Kim HB, Kim IJ, Song EY, Chun SJ |title=Transformation of carotenoid biosynthetic genes using a micro-cross section method in kiwifruit (Actinidia deliciosa cv. Hayward) |journal=Plant Cell Reports |volume= 29|issue= 12|pages= 1339–1349|date=Sep 2010 |pmid=20842364 |doi=10.1007/s00299-010-0920-y}}</ref> ] and ].<ref>{{cite journal |author=Sommerburg O, Keunen JE, Bird AC, van Kuijk FJ |title=Fruits and vegetables that are sources for lutein and zeaxanthin: the macular pigment in human eyes |journal=British Journal of Ophthalmology |volume=82 |issue=8 |pages=907–910 |date=August 1998 |pmid=9828775 |pmc=1722697 |doi=10.1136/bjo.82.8.907}}</ref> | Kiwifruit contains ]s, such as ] ],<ref>{{cite journal |author=Kim M, Kim SC, Song KJ, Kim HB, Kim IJ, Song EY, Chun SJ |title=Transformation of carotenoid biosynthetic genes using a micro-cross section method in kiwifruit (Actinidia deliciosa cv. Hayward) |journal=Plant Cell Reports |volume= 29|issue= 12|pages= 1339–1349|date=Sep 2010 |pmid=20842364 |doi=10.1007/s00299-010-0920-y}}</ref> ] and ].<ref>{{cite journal |author=Sommerburg O, Keunen JE, Bird AC, van Kuijk FJ |title=Fruits and vegetables that are sources for lutein and zeaxanthin: the macular pigment in human eyes |journal=British Journal of Ophthalmology |volume=82 |issue=8 |pages=907–910 |date=August 1998 |pmid=9828775 |pmc=1722697 |doi=10.1136/bjo.82.8.907}}</ref> | ||
| Kiwifruit components, possibly involving vitamin E and omega-3 fatty acids from its numerous edible seeds, have potential properties of a natural ]. |
Kiwifruit components, possibly involving vitamin E and omega-3 fatty acids from its numerous edible seeds, have potential properties of a natural ]. Consuming two to three kiwifruit daily for 28 days significantly reduced ] and blood ] levels (similar to popular mainstream aspirin therapy), potentially reducing the risk of ].<ref>{{cite journal |author=Duttaroy AK, Jørgensen A |title=Effects of kiwi fruit consumption on platelet aggregation and plasma lipids in healthy human volunteers |journal=Platelets |volume=15 |issue=5 |pages=287–292 |date=August 2004 |pmid=15370099 |doi=10.1080/09537100410001710290|url=http://www.calharvest.com/nutr.heart.study.html|accessdate=January 4, 2013}}</ref> | ||
| ==See also== | ==See also== | ||
Revision as of 18:15, 2 March 2014
This article is about the fruit. For the bird, see Kiwi. For the TV series, see Kiwifruit (TV series).
A = A. arguta, C = A. chinensis, D = A. deliciosa, E = A. eriantha, I = A. indochinensis, P = A. polygama, S = A. setosa.
The kiwifruit or Chinese gooseberry (often shortened to kiwi outside of New Zealand), is the edible berry of a woody vine in the genus Actinidia.
The most common cultivar group of kiwifruit ('Hayward') is oval, about the size of a large hen's egg (5–8 cm (2.0–3.1 in) in length and 4.5–5.5 cm (1.8–2.2 in) in diameter). It has a fibrous, dull greenish-brown skin and bright green or golden flesh with rows of tiny, black, edible seeds. The fruit has a soft texture and a sweet but unique flavor, and today is a commercial crop in several countries, such as Italy, New Zealand, Chile, Greece, and France.
History
Kiwifruit is native to northern China. Other species of Actinidia are native to India, Japan, and southeastern Siberia. Cultivation of the fuzzy kiwifruit spread from China in the early 20th century, when seeds were introduced to New Zealand by Mary Isabel Fraser, the principal of Wanganui Girls' College, who had been visiting mission schools in Yichang, China. The seeds were planted in 1906 by a Wanganui nurseryman, Alexander Allison, with the vines first fruiting in 1910.
The first commercial planting of Chinese gooseberries occurred in 1937 in New Zealand by the orchardist Jim MacLoughlin. The fruit proved popular with American servicemen in New Zealand during World War II. In 1952, MacLoughlin partnered with the New Zealand Fruit Federation to market and export the fruit in the United States market. Due to pioneering research into the transportability of the fruit by John Pilkington Hudson and others at the agriculture department in Wellington, this was the first international export of the kiwifruit.
Names
As the local popularity of this fruit increased, New Zealanders discarded the local Chinese name for the fruit (yáng táo) in favor of the name Chinese gooseberry. After World War II, it was marketed under the names "Chinese gooseberry" and "melonette". The importer, Ziel & Co, rejected these names because melons and berries attracted high duties. Jack Turner of produce exporters Turners and Growers suggested the name "kiwifruit" in 1959 after the kiwi, New Zealand’s national symbol, as the bird and the fruit share a similar appearance (small, brown, and furry). Kiwifruit has since become a common name for all commercially grown fruit from the family Actinidia.
See also: Kiwifruit industry in New Zealand § Rebranding the Chinese GooseberryIn Chinese, the current word for most wild or local varieties of the kiwifruit is the Macaque peach. The imported varieties are often referred to as wonder fruit (qí yì guǒ), as qí yì (wonder) sounds similar to kiwi.
Cultivars
The genus Actinidia contains around 60 species. Though most kiwifruit are easily recognized as kiwifruit (due to basic shape) their fruit is quite variable. The skin of the fruit can vary in size, shape, hairiness, and color. The flesh can vary in color, juiciness, texture, and taste. Some fruits are unpalatable while others taste considerably better than the majority of the commercial varieties.
The most common kiwifruit is the Fuzzy Kiwifruit and comes from the species A. deliciosa. Other species have fruits that are commonly eaten; some examples are Golden Kiwifruit (A. chinensis), Chinese Egg Gooseberry (A. coriacea), Baby Kiwifruit (A. arguta), Arctic Kiwifruit (A. kolomikta), Red Kiwifruit (A. melanandra), Silver Vine (A. polygama), Purple Kiwifruit (A. purpurea).
Fuzzy kiwifruit
Almost all kiwifruit in commerce 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 familiar cultivar 'Hayward' was developed by Hayward Wright in Avondale, New Zealand, around 1924. It was initially grown in domestic gardens, but commercial planting began in the 1940s.
'Hayward' is the most commonly available cultivar in stores. It is a large, egg-shaped fruit with a sweet flavor. 'Saanichton 12', from British Columbia, is somewhat more rectangular than 'Hayward' and comparably sweet, but the inner core of the fruit can be tough. 'Blake' can self-pollinate, but it has a smaller, more oval fruit and the flavor is considered inferior. The most common male pollenizer for these varietals is 'Chico'.
Golden kiwifruit
The golden kiwi (Actinidia chinensis) has a smooth, bronze skin, with a beak shape at the stem attachment. Flesh color varies from bright green to a clear, intense yellow. This species is sweeter and more aromatic in flavor; the flavor is reminiscent of some subtropical fruit. Its short storage life currently limits its commercial potential. One of the most attractive varieties has a red 'iris' around the center of the fruit and yellow flesh outside. The yellow fruit fetches a higher market price and, being less hairy than the fuzzy kiwi, is more palatable for consumption without peeling.
A commercially viable variety of this red-ringed kiwi, patented as the EnzaRed™, is a cultivar of the Chinese hong yang variety.
Hort16A, marketed as Zespri® Gold, is a golden kiwifruit now marketed worldwide in increasing volumes.
Kiwi berries
Kiwi berries are composed of three species of kiwifruit, hardy kiwi (Actinidia arguta), Arctic beauty (A. kolomikta), and silver vine (A. polygama). They are fast-growing, climbing vines, durable over their growing season. The fruits are edible berry- or grape-sized fruits similar to the fuzzy kiwi in taste and appearance, with thin, smooth skin. They are referred to as kiwi berry, baby kiwi, dessert kiwi, grape kiwi, or cocktail kiwi.
The cultivar 'Issai', a hybrid of hardy kiwi and silver vine, can self-pollinate, and is grown commercially because of its relatively large fruit. Unfortunately, it is less hardy than most hardy kiwi.
Production
Cultivation
Kiwifruit can be grown in most temperate climates with adequate summer heat. Where fuzzy kiwi (A. deliciosa) is not hardy, other species can be grown as substitutes.
Kiwifruit is commercially grown on sturdy support structures, as it can produce several tonnes per hectare, more than the rather weak vines can support. These are generally equipped with a watering system for irrigation and frost protection in the spring. Kiwifruit vines require vigorous pruning, similar to that of grapevines. Fruit is borne on one-year-old and older canes, but production declines as each cane ages. Canes should be pruned off and replaced after their third year.
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) that bees are forced to use this flower because of intense competition for all flowers within flight distance.
Storage
Firm kiwifruit ripen after a few days to a week when stored at room temperature, but should not be kept in direct sunlight. Faster ripening occurs when placed in a paper bag with an apple, pear, or banana. Once a kiwifruit is ripe, however, it is preserved optimally when stored far from other fruits, as it is very sensitive to the ethylene gas they may emit, thereby tending to over-ripen even in the refrigerator. If stored appropriately, ripe kiwifruit normally keep for about one to two weeks.
Pests and diseases
Pseudomonas syringae actinidiae (PSA) was first identified in Japan in the 1980s. This bacterial strain has been controlled and managed successfully in orchards in Asia. In 1992, it was found in northern Italy. In 2007/2008, economic losses were observed, as a more virulent strain became more dominant (PSA V). In 2010 it was found in New Zealand's Bay of Plenty kiwifruit orchards in the North Island.
Scientists reported they had worked out the strain of PSA affecting New Zealand kiwifruit originated in China, Italy, and Chile.
Worldwide production
| Rank | Country | Production (Tonnes) |
|---|---|---|
| 1 |  Italy |
384,844 |
| 2 |  New Zealand |
376,400 |
| 3 |  Chile |
240,000 |
| 4 |  Greece |
161,400 |
| 5 |  France |
65,253 |
| 6 |  Turkey |
36,781 |
| 7 |  Iran |
32,000 |
| 8 |  Japan |
28,000 |
| 9 |  United States |
26,853 |
| 10 |  Portugal |
25,000 |
| World | 1,412,351 | |
| Source: UN Food & Agriculture Organization | ||
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.
Over 70% of kiwi production is in Italy, New Zealand, and Chile. Italy produces roughly 10% more kiwifruit than New Zealand, and Chile produces 40% less. With these three main production centers, kiwifruit is produced for worldwide consumption roughly all year long.
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.
Kiwifruit has been declared 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.
Human consumption
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 251 kJ (60 kcal) | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Carbohydrates | 14.23 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Sugars | 10.98 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Dietary fiber | 2 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Fat | 0.56 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Protein | 1.23 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||||||||||
link to USDA Database entry | |||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 255 kJ (61 kcal) | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Carbohydrates | 14.66 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Sugars | 8.99 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Dietary fiber | 3 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Fat | 0.52 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Protein | 1.14 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||||||||||
Link to USDA Database entry | |||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||
Raw kiwifruit is rich in the protein-dissolving enzyme actinidain (in the same family of thiol proteases as papain), which is commercially useful as a meat tenderizer. Actinidain also makes raw kiwifruit unsuitable for use in desserts containing milk or any other dairy products which are not going to be served within hours, because the enzyme soon begins to digest milk proteins. This applies to gelatin-based desserts, as well, as the actinidain will dissolve the proteins in gelatin very quickly, either liquifying the dessert, or preventing it from solidifying.
To overcome this effect, the United States Department of Agriculture suggests cooking the fruit for a few minutes before adding it to gelatin. Sliced kiwifruit has long been regularly used as a garnish atop whipped cream on the common New Zealand and Australian dessert, the pavlova. It can also be used in a variety of other savoury and sweet dishes.
Animal consumption
Whitetail deer eat vine-ripened kiwifruit that falls to the ground in August through September, making it a soft mast food source. Kiwis are being used more in food plots for wildlife because of the early ripening period, providing wildlife with an abundance of sweet fruit during a time when ripened fruit is scarce.
Allergies
The actinidain found in kiwifruit can be an allergen for some individuals. Specifically, people allergic to latex, bananas, papayas, or pineapples are likely to also be allergic to kiwifruit. The fruit also contains calcium oxalate crystals in the form of raphides. Reactions to these chemicals include sweating, tingling, and sore mouth or throat; swelling of the lips, tongue and face; rash; vomiting and abdominal pain, heartburn; and, in the most severe cases, breathing difficulties, wheezing, and collapse. The most common symptoms are unpleasant itching and soreness of the mouth, with the most common severe symptom being wheezing. Severe symptoms are most likely to occur in young children.
Nutrition
Kiwifruit is a rich source of vitamin C (1.5 times the United States DRI per 100 grams) and vitamin K, and a good source of dietary fiber and vitamin E. The fruit and skin contain flavonoids, actinidain, and adhered pollen, which may produce irritation in the mouth and throat of some allergic individuals.
Kiwifruit seed oil contains on average 62% alpha-linolenic acid, an omega-3 fatty acid. Usually a medium size kiwifruit provides about 46 calories, 0.3 g fat, 1 g protein, 11 g carbohydrates, and 2.6 g dietary fiber found partly in the edible skin. Kiwifruit is often reported to have mild laxative effects, due to its significant levels of dietary fiber.
Kiwifruit contains carotenoids, such as provitamin A beta-carotene, lutein and zeaxanthin.
Kiwifruit components, possibly involving vitamin E and omega-3 fatty acids from its numerous edible seeds, have potential properties of a natural blood thinner. Consuming two to three kiwifruit daily for 28 days significantly reduced platelet aggregation and blood triglyceride levels (similar to popular mainstream aspirin therapy), potentially reducing the risk of blood clots.
See also
Notes
- A name that originally referred to the kiwifruit, but often refers to the starfruit
References
- ^ Bernadine Stirk (2005). "Growing Kiwifruit" (PDF). Pacific Northwest Extension Publishing. Retrieved January 4, 2013.
- ^ "Kiwi fruit: World List, 2010". FAOSTAT. Retrieved January 4, 2013.
- "Isabel Fraser: Hand carried the first kiwifruit seeds from China". Zespri Kiwifriut. Retrieved January 4, 2013.
- "First Commercial Kiwifruit Grower and Explorer". Zespri. Retrieved 29 November 2012.
- ODNB entry: Retrieved 24 June 2011. Subscription required.
- "Kiwifruit". The World's Healthiest Foods. Retrieved January 4, 2013.
- Green, Emily (May 8, 2002). "Kiwi, Act II". Los Angeles Times. Retrieved January 4, 2013.
- ^ "Kiwifruit's name". Zespri Kiwifruit. Retrieved February 19, 2013.
- ^ Yang, Hong-Li (2009). "". Yi Chuan (in Chinese). 31 (12): 1265–1272. doi:10.3724/SP.J.1005.2009.01265. PMID 20042395.
{{cite journal}}: Unknown parameter|coauthors=ignored (|author=suggested) (help) - ^ "Turners plugs its Enza red kiwifruit – grown in China". National Business Review. 24 February 2010. Retrieved January 4, 2013.
- ^ Ferguson, A. R. (1999). "New Temperate Fruits: Actinidia chinensis and Actinidia deliciosa". In Janick, Jules (ed.). Perspectives on new crops and new uses. Alexandria, Virginia: ASHS Press. pp. 342–347.
{{cite book}}:|access-date=requires|url=(help); External link in|chapterurl=|chapterurl=ignored (|chapter-url=suggested) (help) - "EnzaRed kiwifruit set to take on world stage". New Zealand Exporter. 14 June 2010. Retrieved January 4, 2013.
- "Frequently Asked Questions: How Was Zespri Gold Kiwifruit Developed?". Zespri Kiwifriut. Retrieved January 4, 2013.
- "Hardy Kiwi". Penn State University College of Agricultural Sciences. Retrieved January 4, 2013.
- ^ "Kiwi fruit". The UK Food Guide. Retrieved January 4, 2013.
- "Kiwifruit vine disease by MAF Biosecurity NZ".
- Watson, Peter (2011-01-25). "More virulent PSA strain a new worry for kiwifruit growers". The Dominion Post. Retrieved 2011-09-04.
- Hembry, Owen (2011-08-25). "Relief for kiwifruit industry". The New Zealand Herald. Retrieved 2011-09-04.
- "Suspected Bacterial Vine Infection". MAF Biosecurity New Zealand. 8 November 2010. Retrieved 9 November 2010.
- Butler, Margi I. (February 2013). "Pseudomonas syringae pv. actinidiae from Recent Outbreaks of Kiwifruit Bacterial Canker Belong to Different Clones That Originated in China". PLoS ONE. 8 (2). doi:10.1371/journal.pone.0057464. Retrieved 11 March 2013.
{{cite journal}}: Unknown parameter|coauthors=ignored (|author=suggested) (help)CS1 maint: unflagged free DOI (link) - "Production of Kiwi (fruit) by countries". UN Food & Agriculture Organization. 2012. Retrieved 2014-02-21.
- Sayeeda Bano and Frank Scrimgeour (June 2011). "New Zealand Kiwifruit Export Performance: Market Analysis and Revealed Comparative Advantage" (PDF). University of Waikato. Retrieved 28 November 2012.
- "Zespri History". Zespri Kiwifriut. Retrieved January 4, 2013.
- Skallerud, Kare; Olsen, Svein (2011). "Export Market Arrangements in Four New Zealand Agriculture Industrues: An Institutional Perspective". Journal of International Food and Agribusiness Marketing. 23 (4): 310–329. doi:10.1080/08974438.2011.621841. Retrieved 29 November 2012.
- Wilkinson, Tracy (May 26, 2008). "Italy leads world as top producer of kiwis". Los Angeles Times. Retrieved January 4, 2013.
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{{cite journal}}: Unknown parameter|coauthors=ignored (|author=suggested) (help) - Huang, H. (2001). "Review: Kiwifruit in China". New Zealand Journal of Crop and Horticultural Science. 29 (1). doi:10.1080/01140671.2001.9514154. Retrieved January 4, 2013.
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{{cite journal}}: Explicit use of et al. in:|author=(help) - "Kiwifruit: Nutrition . Selection . Storage". Fruits & Veggies More Matters. Retrieved January 4, 2013.
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{{cite journal}}: Unknown parameter|coauthors=ignored (|author=suggested) (help) - Kim M, Kim SC, Song KJ, Kim HB, Kim IJ, Song EY, Chun SJ (Sep 2010). "Transformation of carotenoid biosynthetic genes using a micro-cross section method in kiwifruit (Actinidia deliciosa cv. Hayward)". Plant Cell Reports. 29 (12): 1339–1349. doi:10.1007/s00299-010-0920-y. PMID 20842364.
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{{cite journal}}: CS1 maint: multiple names: authors list (link) - Duttaroy AK, Jørgensen A (August 2004). "Effects of kiwi fruit consumption on platelet aggregation and plasma lipids in healthy human volunteers". Platelets. 15 (5): 287–292. doi:10.1080/09537100410001710290. PMID 15370099. Retrieved January 4, 2013.
External links
- Kiwifruit at the Center for New Crops & Plant Products at Purdue University
- "What is the history of the kiwifruit?". Oregon State University.