Kiwifruit (Actinidia deliciosa ) were cut into 5 mm slices and placed in polystyrene trays. Various volatile compounds were introduced inside the trays before the lids were covered. The development of decay and the shelf life of the slices were evaluated during storage at 10 8C. Kiwifruit slices treated with 2.24, 11.2, or 22.4 ml l 1 methyl jasmonate maintained good quality after 3 weeks at 10...

The plant growth regulator ethylene controls the onset of ripening in climacteric fruit (Schuch et al., 1989). Two enzymes are responsible for ethylene biosynthesis from its precursor S-adenosyl methionine: ACC synthase and ACC oxidase (Yang and Hoffman, 1984). Two cDNA clones, pTOM13 and pHTOM5, have been isolated from tomato and shown to encode ACC oxidase by expression in yeast (Hamilton et ...

Kiwifruit vines rely on bees for pollen transfer between spatially separated male and female individuals and require synchronized flowering to ensure pollination. Volatile terpene compounds, which are important cues for insect pollinator attraction, were studied by dynamic headspace sampling in the major green-fleshed kiwifruit (Actinidia deliciosa) cultivar 'Hayward' and its male pollinator 'C...

'Hayward' kiwifruit anecdotally are associated with improved gastrointestinal comfort following the consumption of high protein meals, possibly because of the presence of a protease enzyme, actinidin. The study aimed to use SmartPill™ technology to investigate the acute effect of kiwifruit with actinidin (Actinidia chinensis var. deliciosa 'Hayward') and kiwifruit without actinidin (A. chinensi...

BACKGROUND AND AIMS Green kiwifruit (Actinidia deliciosa) retain high concentrations of chlorophyll in the fruit flesh, whereas in gold-fleshed kiwifruit (A. chinensis) chlorophyll is degraded to colourless catabolites during fruit development, leaving yellow carotenoids visible. The plant hormone group the cytokinins has been implicated in the delay of senescence, and so the aim of this work w...

Kiwifruit (Actinidia deliciosa and Actinidia chinensis) is allergenic to sensitive patients, and, under Japanese regulations, it is one of the food items that are recommended to be declared on food labeling as much as possible. To develop PCR-based methods for the detection of trace amounts of kiwifruit in foods, two primer pairs targeting the ITS-1 region of the Actinidia spp. were designed us...

This study was conducted to develop a method for improving tenderness and overall qualities of tough wild boar meat used to dry sausage production with direct addition of raw pineapple (Ananas comosus), mango (Mangifera indica), kiwifruit fuzzy kiwi (Actinidia deliciosa), or ginger (Zingiber officinale roscoe ginger rhizome) juices contained a plant proteolytic enzyme. Dry-sausages were subject...