Chemical inhibition of the proteasome has been previously found to effectively impair pollen germination and tube growth in vitro. However, the mediators of these effects at the molecular level are unknown. By performing 2DE proteomic analysis, 24 differentially expressed protein spots, representing 14 unique candidate proteins, were identified in the pollen of kiwifruit (Actinidia deliciosa) g...

Ozone treatments are used to preserve quality during cold storage of commercially important fruits due to its ethylene oxidizing capacity and its antimicrobial attributes. To address whether or not ozone also modulates ripening by directly affecting fruit physiology, kiwifruit (Actinidia deliciosa cv. 'Hayward') were stored in very low ethylene atmosphere at 0°C (95% RH) in air (control) or in ...

BAL, E. and S. CELIK, 2010. The effects of postharvest treatments of salicylic acid and potassium permanganate on the storage of kiwifruit. Bulg. J. Agric. Sci., 16: 576-584 Kiwifruit (Actinidia deliciosa cv. Hayward) was used to investigate the effects of salicylic acid (0.5 mM, 1 mM) and potassium permanganate treatments on fruit quality and storage life during storage for two years. After tr...

Pseudomonas syringae pv. actinidifoliorum causes necrotic spots on the leaves of Actinidia deliciosa and Actinidia chinensis. P. syringae pv. actinidifoliorum has been detected in New Zealand, Australia, France and Spain. Four lineages were previously identified within the P. syringae pv. actinidifoliorum species group. Here, we report the draft genome sequences of five strains of P. syringae p...

This experiment was conducted at Namik Kemal University, Agriculture Faculty and Department of Horticulture in Turkey and Actinidia deliciosa cv. Hayward was used for this aim. In this study, Kiwifruits were irradiated with different doses of UV-C treatment (50, 75 and 100 cm distance for 5, 10 and 15 min). Later, they were put in polyethylene container with packed polyethylene bags and stored ...

The aim of this study was to evaluate the method producing shelf-stable snacks based on kiwifruit with objective obtaining an appealing snack good taste, color, and nutritional value. Less valuable kiwifruits for size shape were utilized in order reduce production waste. To obtain snacks, two drying methods used: freeze-drying hot air drying. Physical chemical analyses conducted. Furthermore, a...

Inflammatory bowel disease (IBD) is a collective term for conditions characterised by chronic inflammation of the gastrointestinal tract involving an inappropriate immune response to commensal micro-organisms in a genetically susceptible host. Previously, aqueous and ethyl acetate extracts of gold kiwifruit (Actinidia chinensis) or green kiwifruit (A. deliciosa) have demonstrated anti-inflammat...

Glycosides are an important potential source of aroma and flavour compounds for release as volatiles in flowers and fruit. The production of glycosides is catalysed by UDP-glycosyltransferases (UGTs) that mediate the transfer of an activated nucleotide sugar to acceptor aglycones. A screen of UGTs expressed in kiwifruit (Actinidia deliciosa) identified the gene AdGT4 which was highly expressed ...