نتایج جستجو برای: kiwifruit actiniadia deliciosa

تعداد نتایج: 1630  

Journal: :Agronomy 2022

Kiwifruit belonging to the Actinidiaceae family is a perennial, dioecious vine called ‘the king of fruits’ due its considerably nutritious and sweet characteristics. A. chinensis complex, including two main groups, var. deliciosa, major component Actinidia their huge economic value high degree development utilization. Wild resources are widely distributed in China, but under serious threat extr...

Journal: :Hortscience 2023

The quality of two kiwifruit varieties [ Actinidia chinensis var. deliciosa , ‘Hayward’ (green-fleshed), and ‘Zesy002’ (gold-fleshed)] was determined after X-ray irradiation at doses suitable for disinfestation quarantine pests. Fruit were treated with 0, 200, 400, 600, or 800 Gy stored 14 days 2 °C. Irradiation did not affect soluble solids content, respiration rate, taste. Minimal softening o...

2009
Eric F. Walton Rong-Mei Wu Annette C. Richardson Marcus Davy Roger P. Hellens Kate Thodey Bart J. Janssen Andrew P. Gleave Georgina M. Rae Marion Wood Robert J. Schaffer

Budbreak in kiwifruit (Actinidia deliciosa) can be poor in locations that have warm winters with insufficient winter chilling. Kiwifruit vines are often treated with the dormancy-breaking chemical hydrogen cyanamide (HC) to increase and synchronize budbreak. This treatment also offers a tool to understand the processes involved in budbreak. A genomics approach is presented here to increase our ...

2013
Hà Vũ Hồng Nguyễn Geoffrey P. Savage

Three bulk samples of two different cultivars of kiwifruit, green (Actinidia deliciosa L.) and golden (Actinidia chinensis L.) were bought ripe, ready to eat from a local market. The aim of the study was to determine the oxalate composition of each of the three fractions of kiwifruit, namely skin, pulp and seeds. The pulp consisted of 90.4% of the edible portion of the two cultivars while the s...

اصغری , محمد رضا, رسمی, یوسف, روحی, زهره,

Application of polyamines has been reported to improve shelf life in different fruits. In this research the effect of different concentrations of putrescine with hot water on postharvest life of kiwifruit (Actinidia deliciosa cv. Hayward) at 0 ± 0.5°C was studied. Fruits were treated with putrescine (0, 1 and 2 mmol/L) and stored for 16 weeks. Fruit quality attributes assessment including firmn...

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