Genetic Resources of Kiwifruit: Domestication and Breeding

Ferguson, A. R.; Huang, Hongwen

doi:10.1002/9780470168011.ch1

Cited by 171 publications

(131 citation statements)

References 199 publications

(256 reference statements)

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“…Over the past decade, kiwifruit plantings have remained stable in many countries, but have declined in several others, including Japan (Ferguson and Huang, 2007). One probable reason for the stagnation of the kiwifruit industry is the lack of varietal diversity in the marketplace.…”

Section: Resultsmentioning

confidence: 99%

“…In 2000, the yellow-fleshed fruit of a novel cultivar, A. chinensis "Hort16A", which was developed in New Zealand, made its entry into the world market. In addition, some novel cultivars of kiwifruit and the related Actinidia crops have recently been introduced into the world market on a small scale; others are anticipated in the near future (Ferguson and Huang, 2007;Nishiyama, 2007). These Actinidia fruits have a wide diversity in size, shape, hairiness, flesh color, and flavor.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…Although the genus Actinidia is composed of 76 species and about 125 taxa (Ferguson and Huang, 2007), until recently, the kiwifruit market has been dominated by a single cultivar, Actinidia deliciosa 'Hayward.' Its fruit possess several beneficial attributes such as excellent flavor, green flesh color, high vitamin C content, and exceptionally long storage life.…”

Section: Introductionmentioning

confidence: 99%

“…The export of fresh kiwifruit from New Zealand led to rapid expansion of kiwifruit plantings (Ferguson and Huang, 2007), and the fruit is now grown in many countries, especially in Italy, China, France, Greece, and Japan in the northern hemisphere, and in New Zealand and Chile in the southern hemisphere. Consequently, kiwifruit has become a commonly consumed fruit that is easily obtainable year-round in many countries.Although the genus Actinidia is composed of 76 species and about 125 taxa (Ferguson and Huang, 2007), until recently, the kiwifruit market has been dominated by a single cultivar, Actinidia deliciosa 'Hayward.' Its fruit possess several beneficial attributes such as excellent flavor, green flesh color, high vitamin C content, and exceptionally long storage life.…”

mentioning

confidence: 99%

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Sugar and Organic Acid Composition in the Fruit Juice of Different Actinidia Varieties

Nishiyama

Fukuda²,

Shimohashi

et al. 2008

FSTR

107

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Soluble sugars, sugar alcohol, and organic acid contents in Actinidia fruits at the eating-ripe stage were determined in various genotypes using high-performance liquid chromatography: five A. deliciosa, seven A. chinensis, two A. rufa, eight A. arguta, and three interspecific hybrids. The main soluble sugars in A. deliciosa and A. rufa fruits were glucose and fructose, although sucrose was present in smaller amounts. In contrast, sucrose was the predominant sugar in A. arguta fruits, followed by fructose and glucose. Most Actinidia fruits tested here contained myo-inositol as a sugar alcohol component. In particular, myo-inositol contents in A. arguta fruits were 0.575-0.982 g/100 g fresh weight, which is the highest level among all foods. Regarding the organic acid component, citric and quinic acids predominated over malic acid in all Actinidia fruits tested. Compared to A. deliciosa and A. chinensis, the proportion of quinic acid was higher in A. rufa and lower in A. arguta.Keywords: Actinidia spp., kiwifruit, sugar, organic acid, myo-inositol *To whom correspondence should be addressed. E-mail: nishi@komajo.ac.jp IntroductionThe kiwifruit industry has made remarkable progress since the fruit was introduced to the world market from New Zealand in the 1950s (Ferguson, 2004). The export of fresh kiwifruit from New Zealand led to rapid expansion of kiwifruit plantings (Ferguson and Huang, 2007), and the fruit is now grown in many countries, especially in Italy, China, France, Greece, and Japan in the northern hemisphere, and in New Zealand and Chile in the southern hemisphere. Consequently, kiwifruit has become a commonly consumed fruit that is easily obtainable year-round in many countries.Although the genus Actinidia is composed of 76 species and about 125 taxa (Ferguson and Huang, 2007), until recently, the kiwifruit market has been dominated by a single cultivar, Actinidia deliciosa 'Hayward.' Its fruit possess several beneficial attributes such as excellent flavor, green flesh color, high vitamin C content, and exceptionally long storage life. In 2000, the yellow-fleshed fruit of a novel cultivar, A. chinensis "Hort16A", which was developed in New Zealand, made its entry into the world market. In addition, some novel cultivars of kiwifruit and the related Actinidia crops have recently been introduced into the world market on a small scale; others are anticipated in the near future (Ferguson and Huang, 2007;Nishiyama, 2007). These Actinidia fruits have a wide diversity in size, shape, hairiness, flesh color, and flavor. Differences are also apparent in their vitamin C contents (Ferguson and MacRae, 1992;Nishiyama et al., 2004), carotenoids such as lutein and β-carotene (McGhie and Ainge, 2002;Montefiori et al., 2005;Nishiyama et al., 2005), and a cysteine protease actinidin (Nishiyama and Oota, 2002;Nishiyama, 2007).The fruit flavor can be affected by amounts of several constituents including sugars, organic and amino acids, and volatile aromatic compounds. In particular, the flavor of the fruit flesh is hig...

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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