Variation of Sugar, Acid and Vitamin C Contents in Fruit Development in Different Types of Kiwifruit

The variation of sugar, acid and vitamin C contents in fruits of red flesh kiwifruit （Actinidia chinensis） ＂Hongyang＂ and green fresh kiwifruit （A. deliciosa） ＇Jinkui＇ were investigated during fruit development. The results showed that the to- tal sugar soluble contents of ＂Hongyang＇ and ＇Jinkui＂ during fruit development ex- isted different variations. With the upward trend of ＇Hongyang＇ fruit development, 95 days after full bloom （DAFB）, the total soluble sugar accumulation was relatively slow, and then rose rapidly until harvest with the maximum content （6.87%）. While ＇Jinkui＇ fruit showed a fluctuant process, rising in 50 DAFB, then declining, then rising rapidly and decreasing slightly right before harvest. The variation of fruit titrat- able acid between them was more consistent, which was increased and then de- creased. The only difference was that the titratable acid content of ＇Jinkui＇ fruit de- creased slowly from the late of fruit development to fruit ripening, similar to the maximum value, but that of ＇Hongyang＇ fruit decreased rapidly in the late. Titrat- able acid contents of them in the maturity were 1.08% and 1.20%, respectively. The trends of sugar acid ratio for ＇Hongyang＇ and ＇Jinkui＇ fruit were quite different. ＇Hongyang＇ fruit increased slowly and then rapidly; ＇Jinkui＇ changed from decreas- ing to increasing, followed by slight decreasing in mature stage. In addition, the two kiwifruit varieties had a similar change trend of Vc content during fruit development, which changed from rapid increasing to declining, followed by slight growing in the harvest. The changing tendency of ＇Jinkui＇ fruit was later than that of ＇Hengyang＇.

Effects of Acetylsalicylic Acid (ASA) and Ethylene Treatments onRipening and Softening of Postharvest Kiwifruit

Kiwifruit (Actinidia deliciosa (A. Chev.) C. F. Liang et A. R. Ferguson cv. Bruno) was used toinvestigate the effects of acetylsalicylic acid (ASA, 1.0 mmol/L, pH 3.5) and ethylene (100 mL/L) treat-ments on changes at endogenous salicylic acid (SA) levels and other senescence-related factors duringfruit ripening and softening at 20 ℃. The level of endogenous SA in ripening fruits declined and a closerelationship was observed between the change at endogenous SA level and the rate of fruit ripening andsoftening. ASA treatment elevated SA level in the fruit, slowed down the increases in lipoxygenase (LOX)and allene oxide synthase (AOS) activities, decreased the O22-. production in the preclimacteric phase andthe early phase of ethylene climacteric rise, maintained the stability of cell membrane, inhibited ethylenebiosynthesis, postponed the onset of the ethylene climacteric, and delayed the process of fruit ripeningand softening. On the contrary, application of ethylene to ripening kiwifruit resulted at a lower SA level, anaccelerated increases in the activities of LOX and AOS and the rate of O22-. production, an elevated relativeelectric conductivity and an advanced onset of ethylene climacteric, and a quicker fruit ripening andsoftening. It is suggested that the effects of ASA on ripening kiwifruit can be attributed to its ability toscavenge O22-. and/or to maintain stability of cell membrane.

Dynamic Variation in Sugar,Acid,and ASA Contents of ‘Ganmi 6' Kiwifruit(Actinidia eriantha Benth) Fruits

[Objective] The variation of sugar, acid and AsA contents in fruits of ‘Ganmi 6＇ kiwifruit （Actinidia eriantha Benth） were investigated during fruit develop- ment. [Method] Kiwi fruits were randomly taken as materials every 15 days since 20 days after full bloom （DAFB） to 170 DAFB until in mature stage. [Result] The results showed that during fruit development of ‘Ganmi 6＇, the total sugar soluble contents had a rising trend with relatively stable at 95 DAFB, then rose until har- vest with the maximum content （10.35%）. The titratable acid content showed a trend of increasing, then declining, then increase to the harvest content （1.10%）. From the sugar acid ratio, we can knew it decreased in 95 DAFB, then up to the max （9.38）. The changes of AsA contents showed double ‘S＇ shape, decreased af- ter the first increased rapidly, slightly increased and then decreased in the early harvest. [Conclusion] It provided a theoretical basis for scientific cultivation methods to explore the nutrients regulation.

影响酶法回收螯虾加工下脚料中虾青素及蛋白质的因素研究

通过测定螯虾加工下脚料中虾青素和蛋白质在不同保藏条件、预处理条件和酶解条件下的含量变化,研究了这些因素对酶法回收虾青素和蛋白质的影响。结果表明,破碎的下脚料在空气中保藏12d后虾青素残留仅37.5%,在阳光下照射3d虾青素残留18.2%,在真空、冷冻、避光的保藏条件下虾青素损失较少;酶解前预热处理蛋白质回收率可提高5%,但虾青素回收率下降5.6%;破碎后虾青素及蛋白质的回收率大幅提高,超声波处理有助于二者的回收率;酶解反应的最适条件为温度55℃,pH8.5,反应时间2h,酶底比3750U/g蛋白质。

Physiological Responses of Actinidia arguta (Seib.et.Zucc.) to Low Temperature Stress

[Objective] To study the ecophysiological effects of low temperature stress on Actinidia arguta （Seib.et.Zucc.）, and provide a theoretical basis for the introduc- tion and breeding of cold resistant varieties. [Method] A. arguta as the test material was processed at room temperature of 4 ℃ to determine the contents of chloro- phyll, water soluble sugar, water soluble protein, free proline, MDA, and antioxidant enzymes （POD activity, SOD activity, CAT activity） with the treatment at 25℃ as the control. [Results] The results indicated that with the prolonging of stress time, the content of chlorophyll was first increased and then decreased, and the content of MDA was increased; soluble sugar content of seedling leaf decreased gradually, while the soluble protein and proline content of seedling leaves were first increased and then decreased; the activities of SOD and POD were displayed a decline trend, meanwhile the activities of CAT was first increased and then decreased. [Conclu- sion] The various indicators showed that under low temperature stress, the chloro- phyll content decreased accompanied with membrane lipid peroxidation and MDA accumulation, and soluble sugar, soluble protein, free proline and antioxidant en- zymes play a protective role in different degrees.

INTERSPECIFIC SOMATIC HYBRIDS IN ACTINIDIA

Protoplasts isolated from cotyledon-derived calli of Actinidia chinensis var. chinensis (2n = 2x=58) were fused by the PEG method with cotyledon-callus protoplasts of A. deliciosa var. deliciosa (2n = 6x = 174) or with mesophyll protoplasts of A. kolomikta (2n = 2x = 58), respectively. Randomly amplified polymorphic DNA (RAPD) markers and flow cytometry was used to confirm the occurrence of somatic hybrids. RAPD results with some primers surveyed indicated that one clone (A. chinensis + A. deliciosa) and four clones (A. chinensis + A. kolomikta) had RAPD banding patterns which combined the parental banding profiles. Ploidy levels of the (A. chinensis + A. deliciosa) clone were deduced as octoploid (2n = 8x), and the (A. chinensis + A. kolomikta) clones were tetraploid (2n = 4x), triploid (2n = 3x) or pentaploid (2n = 5x). The clones were confirmed as interspecific somatic hybrids in Actinidia.

Analysis on SSR Information of EST Resources of Kiwifruit(Actinidia ssp.)

Objctive The aim was to make better use of the EST-SSR resources of kiwifruit for further molecular biological studies and new EST-SSR marker development by screening and mining the SSR repeats in the EST database of kiwifruit （Actinidia spp. ） [ Method] 56 400 of EST sequences were randomly selected from EST（ Expressed Sequence Tag）sequences of kiwifruit in the database of NCBI. EST sequences were analyzed and the SSR（Microsatellite） was screened by using the SSRHunter software. [ Result] 7 939 SSRs were identified from the ran- domly selected kiwifruit EST resources, among which there were 5 131 （64.63%） dinucleotide, 1 237 （ 15.58% ） trinucleotide, 284 （ 3.58% ） tetra nucleotide, 397 （5.00%） pentanucleotide and 890 （ 11.21% ） hexanucleotide SSRs. Among the dinucleotide sequences, AG/CT repeat motif was accounted for 4 654（90.70% ）. The frequency of SSRs was approximately 1/2.48 kb, which could exist to 1 SSR in 7 unigenes. [ Conclusion] The dinucleotide repeats appeared to be the most abundant SSRs, followed by the trinucleotide and hexanucleotide repeats. Among them the repeat motif such as AG/CT was predominant in each type of SSRs.

猕猴桃

早就听说猕猴桃好吃，可不知怎么的．我一看见它那毛绒绒、灰扑扑的身体，就没了食欲，所以我一直对它敬而远之。

猕猴桃

6月20日 星期六 晴 今天，妈妈拿回来一盒水果。

猕猴桃

猕猴桃和鸡蛋差不多大，一般是椭圆形的，深褐色的外皮上长了一层毛。成熟的果实摸起来很柔软，不像苹果，摸起来硬邦邦的。猕猴桃的果实味道也很好，甜里带点酸，很好吃!

Increasing dietary fiber intake in terms of kiwifruit improves constipation in Chinese patients

AIM： To investigate if increased dietary fiber, in terms of kiwifruit, is effective in Chinese constipated patients. METHODS： 33 constipated patients and 20 healthy volunteers were recruited for a 4-wk treatment of kiwi fruit twice daily. Response during wk 1-4 was defined as an increase in complete spontaneous bowl, motion （CSBM）≥ 1/wk. Secondary efficacy included response during wk 1-4, individual symptoms and scores of bowel habits and constipation. Responses were compared with the baseline run-in period. Colonic transit time and anorectal manometry were performed before and after treatment. RESULTS： Responder rate was 54.5% in the constipated group. The mean CSBM increased after treatment （2.2±2.6 vs 4.4± 4.6, P = 0.013）. There was also improvement in the scores for bothersomeness of constipation （P = 0.02）, and satisfaction of bowel habit （P = 0.001）, and decreased in days of laxative used （P = 0.003）. There was also improvement in transit time （P = 0.003） and rectal sensation （P 〈 0.05）. However, there was no change in the bowel symptoms or anorectal physiology in the healthy subjects. CONCLUSION： Increasing dietary fiber intake is effective in relieving chronic constipation in Chinese population.

Correlation between Leaf Size and Fruit Quality of Kiwi

[Objective] This study aimed to investigate the effect of leaf size on fruit quality of kiwi and relevant mechanism. [Method] The correlation between leaf shape and fruit quality of kiwi was studied during 2013-2015. [Result] The results of statistical analysis showed that the sing weight, longitudinal diameter, width, thickness, shape index and juice sugar content of fruit were 75.86±1.68 g, 73.284± 0.70 mm, 41.18±0.51 mm, 35.30±0.25 mm, 1.92±0.01 and （15.66±0.26）%, respec- tively; the length, width, shape index and area of leaf were 14.77±0.20 cm, 14.25± 0.16 cm, 0.94±0.09 and 152.39±3.26 cm^2, respectively; and the length and diameter of petiole were 11.03±0.25 cm and （31.50±0.79 mm）/10, respectively. The results of correlation analysis showed that the single fruit weight of kiwi was strongly positively related to fruit longitudinal diameter, fruit width, fruit thickness and leaf shape index, was significantly positively related to leaf length, was weakly positively related to petiole length, was positively related to leaf area, was weakly negatively related to leaf width and petiole diameter, and was negatively related to juice sugar content. The results of regression analysis showed that there was significant difference be- tween single fruit weight and juice sugar content （F=0.851 8, P〈0.01）, instead of fruit longitudinal diameter （F=0.000 6, P〉0.05）, fruit width （F=0.001 4, P〉0.05） and fruit thickness （F=0.005 4, P〉0.05）; there was significant correlation between single fruit weight and leaf area （F=0.671 5, P〈0.01）, instead of leaf length （F=0.139 3, P〉0.05）, leaf width （F=0.358 5, P〉0.05） and leaf shape index （F=0.294 0, P〉0.05）; there were significant correlations between juice sugar content and leaf length （F= 0.816 1, P〈0.01）, leaf width （F=0.970 1, P〈0.01）, leaf area （F=0.560 6, P〈0.01） and leaf shape index （F=0.885 1, P〈0.05）. [Conclusion] Fruit single weight and oth- er quality properties could be predicted from leaf size, and leaf size can be used as the main basis for judging the quality of fruit.

Study on Fermentation Technology of Kiwi wine

[ Objective] The aim was to discuss the optimum fermentation technology of kiwi wine. [Method] Effects of pH, SO2 concentration, fer- mentation temperature, yeast inoculums amount on the quality of kiwi wine were investigated by single factor experiment and orthogonal experiment. P, esult] The optimum conditions were as follows： fermentation temperature （22 ℃ ）, yeast inoculums （0.20 g/L）, SO2 concentration （60 mg/L） and pH （3.5）. The kiwi wine produced under these conditions was yellowish green, transparent, moderately acidic with strong fruit flavor and aro- ma. [ Conclusion]The study provided a theoretical foundation for the development and production of deeply processed products of kiwifruit.

Storage Characteristics of Five Kiwifruit Varieties in Hunan Province

Five kiwifruit varieties(Hongyang, Donghong, Jinyan, Cuiyu, Miliang1)in Hunan were picked and stored at room temperature. Sensory indicators(softening rate, decay rate, and firmness), nutritional quality(soluble solid content, titratable acid, and VC), tissue cell aging indexes(malondialdehyde, membrane permeability),and activity of polyphenol oxidase(PPO) and peroxidase(POD) during storage were analyzed. Results showed that firmness of Hongyang, Miliang1, and Cuiyu decreased rapidly, particularly Hongyang. The firmness of Donghong and Jinyan decreased slowly, but the decrease of Jinyan was slower than that of Donghong. Softening rate and decay rate were significantly different among the varieties. To be specific, the softening rate and decay rate of Jinyan were lower than those of Hongyang. Soluble solid content rose at early stage and then declined. Soluble solid content was high in Hongyang after storage for 12 d and high in Donghong and Jinyan after storage for 15 d. Content of titratable acid dropped slowly. Maximum VC content of Donghong,Jinyan, and Cuiyu was higher than that of Hongyang and Miliang 1. The inflection point of relative conductivity increase increase of Jinyan appeared later than that of Hangyang. The MAD content of Jinyan and Donghong kept at a low level. Storage characteristics of different kiwifruit varieties were significant. Storage time was in the order of Hongyang < Miliang 1 < Cuiyu < Donghong < Jinyan. In summary,Hongyang, Cuiyu, and Miliang1 should not be stored for a long time, while longterm storage is favorable for Jinyan and Donghong.

Highly-efficient Stereo-cultivation Model in Kiwifruit Orchards Interplanting Konjak

The kiwifruit orchards with plants growing for over two years were chosen for interplanting of konjak, which takes advantages of complementation of the two plants in terms of habits, reducing water and soil erosions effectively, and decreasing water evaporation, and konjak diseases. Furthermore, the interplanting doubles planting benefits and constitutes a highly-efficient planting model.

Essential oil of Actinidia macrosperma, a catnip response kiwi endemic to China

Objective: To identify compounds that may be responsible for catnip response of Actinidia macrosperma, and compare chemical compositions in the wild and in vitro regenerated plants. Methods: GC-MS and relative retention indices with n-alkanes as reference points were used for compound identification, and component relative percentage was calculated based on GC peak areas without using correction factors. Results: There are 28 compounds (92.72%) and 15 compounds (93.88%) identi- fied in the essential oils from the wild and regenerated plants, respectively. Dihydronepetalactone, iridomyrmecin, and dihydro- actinidiolide, which are believed to be attractive to felines, are present in both wild and regenerated plants. Actinine was not detected, and beta-pheylethyl alcohol was only present in wild plant. In addition, short-chain enol derivatives, messengers in chemical communication, are commonly present in wild plant of A. macrosperma, but absent in regenerated one. Conclusion: Dihydronepetalactone, iridomyrmecin, and dihydroactinidiolide are responsible for the catnip response of A. macrosperma.

Assessment of Soil Water Content and Remote Sensing Techniques--Case Study of Kiwi Orchard （Portugal）

Soil water management plays an important role in the response of kiwi plants （Actinidia deliciosa A. Chev.）. In GuimarSes district soil moisture content is monitored in kiwifi＇uit orchard as a routine parameter. Drip irrigation system is the method used. This crop tends to have high water requirements and extends over a wide area in Portugal, requiring innovative solutions to achieve better benefits. A method that correlates soil and crop conditions with the parameters of remote sensing was established in this study. To assess the level of accuracy of soil moisture measurements from satellites, it is important to compare satellite image with ground real data （namely the frequency domain reflectometry （FDR）, Diviner 2000）. The combination of multispectral satellite images produces an image representative of vegetation vigour, density and health. In this study, Landsat satellite images （2011 and 2013） are used and vegetation indexes are calculated for different periods of time, using the software Idrisi Taiga. The information of vegetation indexes is crossed with data of soil moisture, in situ, to establish a correlation between both of them. Thus, it allows to improve the soil water content monitoring, in particular for the soil water balance optimization and its effect on kiwi biornass production.

Fruit development rule of two Chinensis Actinidia cultivars ‘Fengyue’and ‘Cuiyu’

The fruit development rules of two Chinensis Actinidia cultivars were studied in this paper. ‘Fengyue’has the same fruit development cycle as‘Cuiyu’. According to soluble solids content, there are four stages during fruit development phase named comparatively stable period, slow increase period, rapid increase period and stagnating increase period. Fruit firmness change exhibits two periods, i.e. slowly declining period and rapidly declining period. There is an obvious corresponding relation between the changes of fruit firmness and the soluble solids content, i.e. the rapidly declining time of fruit firmness corresponds with the rapidly increasing time of soluble solids content. According to the experiment, the best picking periods of ‘Fengyue’and ‘Cuiyu’are mid September to mid October and early October to early November, respectively.

The Main Characteristics of Early Maturing Kiwifroit Variety "Fengyue" and Its Cultivating Techniques for High Yield and Good Quality

The new kiwifruit variety 'Fengyue' has bigger,avg.90g,max.127.8g fruit with beautiful appearance and good storage tolerance.The fruit is fine and tender in pulp texture with a thick sweet taste and rich refreshing aroma in addition to over 15% soluble solids content.This variety matures in September,Changsha,and has a high fruit setting percentage.Fruiters should pay great attention to fertilizer or water management,pruning,and flower or fruit thinning in cultivating'Fengyue

Investigation of absorption and scattering characteristics of kiwifruit tissue using a single integrating sphere system

For a quantitative understanding of light interaction with fruit tissue, it is critical to obtain two fundamental parameters： the absorption coefficient and the scattering coefficient of the tissue. This study was to investigate the optical properties of kiwifruit tissue at the wavelength of 632.8 nm. The total reflectance and total transmittance of kiwifruit tissue from three parts （including the flesh part, the seed part, and the seed-base part） were measured using a single integrating sphere system. Based on the measured spectral signals, the absorption coefficient pa and the reduced scattering coefficient Ps＇ of kiwifruit tissue were calculated using the inverse adding-doubling （lAD） method. Phantoms made from Intralipid 20% and India ink as well as a Biomimic solid phantom were used for system validation The mean values of μa and μs＇ of different parts of the kiwifruit were 0.031-0.308 mm-1 and 0.120-0.946 mm-1, respectively. The results showed significant differences among the Pa and Ps＇ of the three parts of the kiwifruit. The results of this study confirmed the importance of studying the optical properties for a quantitative understanding of light interaction with fruit tissue. Further investigation of fruit optical properties will be extended to a broader spectral region and different kinds of fruits.