Applications of Biotechnology in Kiwifruit (Actinidia)

Wang, Tianchi; Gleave, Andrew P.

doi:10.5772/28673

Cited by 12 publications

(7 citation statements)

References 108 publications

(102 reference statements)

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“…The genus Actinidia consists of 55 species and 76 taxa native to Asia, including a wide array of cultivars (Kim et al, 2009;Thompson et al, 2000;Wang and Gleave, 2012). Actinidia deliciosa 'Hayward' and A. chinensis 'Hort16A' are widely commercialized kiwifruit cultivars, and many other novel cultivars have been introduced and grown commercially worldwide (Kim et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Effect of Storage Temperature on Fruit Ripening in Three Kiwifruit Cultivars

Asiche¹,

Mitalo²,

Kasahara³

et al. 2017

The Hortic J

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The responses of three kiwifruit cultivars, Actinidia chinensis 'Sanuki Gold', A. chinensis 'Rainbow Red', and A. deliciosa 'Hayward' to various storage temperatures (0, 5, 10, 15, and 20°C) for 8 weeks were investigated. The rate of fruit which initiated ethylene production due to rot development increased with increases in storage temperature. Early-maturing cultivars, 'Rainbow Red' and 'Sanuki Gold' fruit stored at 5, 10, and 15°C showed drastic softening and a decrease in titratable acidity (TA) to an edible level within 4 weeks without detectable ethylene production, whereas fruit stored at 0 and 20°C maintained high firmness and TA even after 8 weeks unless they were infected with rot. A late-maturing cultivar, 'Hayward' fruit stored at 5 and 10°C softened more rapidly than when stored at 0, 15, or 20°C. Treatment with 1-Methylcyclopropene (1-MCP) did not suppress the low temperature modulated fruit ripening in any cultivars, indicating its independence from ethylene. These results suggest that 'Sanuki Gold' and 'Rainbow Red' are more sensitive to low temperatures compared to 'Hayward' and the sensitivity is involved in the determination of storage life and how early the fruit matures on the vine.

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Section: Introductionmentioning

confidence: 99%

Effect of Storage Temperature on Fruit Ripening in Three Kiwifruit Cultivars

Asiche¹,

Mitalo²,

Kasahara³

et al. 2017

The Hortic J

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show abstract

“…Commercially produced kiwifruits consist of 1-2 species within the genus Actinidia. The genus Actinidia includes 55 species and approximately 76 taxa (Wang and Gleave, 2012). The kiwifruits originated in Eastern China, and they grow spontaneously in the forest foothills, in regions with high relative humidity (70-80%) at an altitude of at least 300, mostly 800-1400 m above sea level (Üçler et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

In vitro culture of nodal cuttings in kiwifruit

TÜTÜNCÜ,

ÖZCAN

2023

Turkish Journal of Food and Agriculture Sciences

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This study aimed to determine the effects of plant growth regulators and different medium on in vitro propagation of ˈHaywardˈ and ˈZespri Goldˈ kiwifruits. Micro-cuttings were used as explant sources and cultured in MS and WPM medium containing different concentrations of BA and GA3. Subcultures were carried out at intervals of 4-6 weeks. Contamination rate (%), blackening rate (%), callus development rate (%), shoot rate (%) and propagation coefficient (plantlet/explant) were determined. The micropropagation experiment was carried out according to the randomized plot design. The arc-sin transformation was applied to the percentage values before analysis. Significance levels of the means were compared with the LSD test. It was determined that 0.1% mercury chloride application increased the sterilization efficiency. As the BA concentration in the medium increased, the rate of callus formation of the explants increased. While there was no difference in shoot rates of explants cultured on MS and WPM medium, the propagation rate was higher in MS medium. The propagation coefficient of the ˈHaywardˈ kiwi cultivar was 3.08 in MS medium containing 1.0 mgL-1 BA + 0.5 mgL-1 GA3. MS medium can be recommended as a basic medium for in vitro kiwi propagation. Keywords: kiwifruit, micropropagation, node culture, sterilization.

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“…Микроразмножение актинидии было впервые описано Harada (1975) [19] и в дальнейшем работы в этом направлении продолжены другими авторами [36,42]. В процессе микроразмножения актинидии применяют общепринятые приёмы работы с культурами изолированных тканей и органов растений.…”

unclassified

“…Многими зарубежными исследователями также отмечен характерный органогенный потенциал у различных эксплантов родственных видов актинидии в зависимости от используемых типов эксплантов и уровня комбинации регуляторов роста [34,42]. Как известно, цитокинины имеют решающее значение для индукции органогенеза культуры.…”

unclassified

Biotechnological and molecular methods in the study of the genus Actinidia Lindl. representatives

Matskiv,

Malyarovskaya

2023

SOH

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Applications of Biotechnology in Kiwifruit (Actinidia)

Cited by 12 publications

References 108 publications

Effect of Storage Temperature on Fruit Ripening in Three Kiwifruit Cultivars

Effect of Storage Temperature on Fruit Ripening in Three Kiwifruit Cultivars

In vitro culture of nodal cuttings in kiwifruit

Biotechnological and molecular methods in the study of the genus Actinidia Lindl. representatives

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