Actinidia deliciosa

Allium cepa) [5], kiwi frait Actinidia deliciosa) [6], Bupleurum falcatum roots [7] and Arabidopsis thaliana [8]. 

The kiwi fruit is a cultivar group of the species Actinidia deliciosa. More than 80 compounds have been identified in fresh and processed kiwi [137]. Methyl acetate, methyl butanoate, ethyl butanoate, methyl hexanoate and ( )-2-hexenal have the most prominent effect on consumer acceptability of kiwi fruit flavour [137-140]. The volatile composition of kiwi fruit is very sensitive to ripeness, maturity and storage period [138, 139]. Bartley and Schwede [140] found that ( )-2-hexenal was the major aroma compound in mature kiwi fruits, but on further ripening ethyl butanoate began to dominate. Ripe fruits had sweet and fruity flavours, which were attributed to butanoate esters, while unripe fruits had a green grassy note due to ( )-2-hexenal [140]. The most important character-impact compounds of kiwi fruits are summarised in Table 7.4. 

Key flavoru compounds Kiwi (Actinidia deliciosa) Grapes (Vitis vinifera)... 

Shikimic acid Universal Actinidia deliciosa Sour (acid) taste... 

Acrididac. See Grasshoppers Actinidia ar uta. See Kiwi Actinidia deliciosa. See Kiwi Actinidia koiomikla. See Kiwi Adam s needle. See Yucca filamentosa Adelgids... 

Kiwifruit is the most well-known crop in the genus Actinidia. Although Actinidia fruit sales in the international market are dominated by a single kiwifruit cultivar Actinidia deliciosa Hayward, there are a considerable number of cultivars and selections in the genus that have widely diverse shape, size, and hairiness. They also offer a wide variation in sensory attributes such as flesh color, flavor, and taste, and in nutritional attributes such as the vitamin C level and carotenoid content. The level of actinidin, which is a cysteine protease in kiwifruit, also varies greatly among cultivars. This chapter reviews available information related to several important components, allergenic properties, and health benefits of Actinidia fruits. 

Lucas, J.S.A., Lewis, S.A., Trewin, J.B., Grimshaw, K.E.C., Warner, J.O., and Hourihane, J.O B. 2005. Comparison of the allergenicity of Actinidia deliciosa (kiwi fruit) and Actinidia chinensis (gold kiwi). Pediatr. Allergy Immunol. 16, 647-654. 

MacRae, E.A., Bowen, J.H., and Stec, M.G.H. 1989. Maturation of kiwifruit (Actinidia deliciosa cv. Hayward ) from two orchards Differences in composition of the tissue zones. J. Set FoodAgric. 47, 401-416. 

Montefiori, M., McGhie, T.K., Costa, G., and Ferguson, A.R. 2005. Pigments in the fiuit of red-fleshed kiwifruit (Actinidia chinensis and Actinidia deliciosa). J. Agric. Food Chem. 53,9526-9530. Morimoto, K., Kunii, S., Hamano, K., and Tonomura, B. 2004. Preparation and structural analysis of actinidain-processed atelocollagen of yellowfin tuna (Thunnus albacares). Biosci. BiotechnoL Biochem. 68, 861-867. 

Their earotenoid content (pg/lOOg edible part) of kiwifruit Hayward (Actinidia deliciosa cv. Hayward) was determined by a reversed-phase HPLC as follows lutein (6) 98 pg, P-carotene (2) 29 pg and total carotenoids 270 pg, respectively [35],... 

Five kiwifruit culivars such as Actinidia deliciosa DE-09 (fruit color dark green) and A. deliciosa DE-18 (green), and Actinidia chinensis CH-01 (pale yellow), A. chinensis CH-26 (yellow) and A. chinensis CH-88 (green) have fruit with yellow or green flesh when ripe. 

Four these Actinidia genotype kiwifruit were esterified for their esterified carotenoids. Just after kiwifruit harvest, any carotenoids were not found in the ripe green kiwifruit Actinidia deliciosa cv. Hayward. Their biosynthetic route of carotenoids is unclear in detail [38, 39]. 

As the above results, the ripe green kiwifruit Actinidia deliciosa cv. Hayward could not show any accumulation of the esterified carotenoids. Then, it suggests that these kiwifruit could be classified as stay-green , because their transformation of chloroplasts to chromoplasts could not appear to occur smoothly. 

Moreover, two unusual ripe kiwifruits of A. macrosperma and A. polygama with their higher P-carotene (2) could not contain almost two chlorophylls when compared to Actinidia deliciosa cv. Hayward. This means that 3 kiwifruits of A. chinensis cv. Hortl6A, A. macrosperma and A. polygama could transfer two chlorophylls to carotenoids, however, Actinidia deliciosa cv. Hayward could not transfer to carotenoids because of holding the accumulation of two chlorophylls (Figure 18) (Table 11). 

Lee YK, Low KY, Siah K, Drummond LM, Gwee KA. Kiwifruit (Actinidia deliciosa) changes intestinal microbial profile. Microb Ecol Health Dis. 2012 23. 

Redgwell, R. J., Melton, L. D., and Braseh, D. J. (2001). Cell-wall polysaccharides of kiwifruit (Actinidia deliciosa)-. Chemical features in different tissue zones of the fruit at harvest. 

Kobayashi, S. etak (2000) Kiwifruits (Actinidia deliciosa) transformed with a Vitis stilbene synthase gene produce piceid (resveratrol-ghico-side). Plant Cell Reports 19,904-910... 

Szankowski, I. et ak (2003) Transformation of apple (Malus domestica Borkh.) with the stilbene synthase gene from grapevine (Vitis vinif-era L.) and a PGIP gene from kiwi (Actinidia deliciosa). Plant Cell Rep. 22, 141-149... 

Kiwi fruit Actinidia deliciosa) was first grown in China, imported to the United Kingdom in the nineteenth century and seeds from Kew were sent to New Zealand in 1906. Kiwi... 

Nasib, A., Musharraf, S.G., Hussain, S Khan, S Anjum, S Ali, S Atta-ur-Rahman, and Choudhary, 1. (2006) Biotransformation of (-)-ambrox by cell suspension cultures of Actinidia deliciosa. /. Nat. Prod., 69,957-959. 

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