Kiwifruit

From Wikipedia, the free encyclopedia

This article is about the fruit. For the bird, see Kiwi. For the TV series, see Kiwifruit (TV series).

Kiwifruit by species
A = A. arguta, C = A. chinensis, D = A. deliciosa, E = A. eriantha, I = A. indochinensis, P =
A. polygama, S = A. setosa.

A sliced kiwifruit
The kiwifruit or Chinese gooseberry (often shortened to kiwi) is the edible berry of a woody
vine in the genus Actinidia.[1][2] The most common cultivar group of kiwifruit ('Hayward')[3] is
oval, about the size of a large hen's egg (58 cm (2.03.1 in) in length and 4.55.5 cm (1.8
2.2 in) in diameter). It has a fibrous, dull greenish-brown skin and bright green or golden flesh
with rows of tiny, black, edible seeds. The fruit has a soft texture and a sweet but unique flavor. It
is a commercial crop in several countries, such as Italy, New Zealand, Chile, Greece, and France.
[4]

Contents

1 Etymology

2 History

3 Cultivars
o 3.1 Fuzzy kiwifruit
o 3.2 Kiwi berries
o 3.3 Golden kiwifruit

4 Cultivation
o 4.1 Breeding
o 4.2 Pollination
o 4.3 Maturation and harvest
o 4.4 Storage
o 4.5 Pests and diseases

5 Production

6 Human consumption
o 6.1 Nutrition
o 6.2 Allergies

7 References

8 Further reading

9 External links

Etymology
The word kiwifruit and shortened kiwi have been used since around 1966 when the fruit was first
imported from New Zealand to the United States.[5][6][7]
The alternate name, Chinese gooseberry, arose among growers and consumers in Europe when
Chinese imports began in the early 1900s.[1] It replaced the Chinese name, yang tao, meaning
"strawberry peach", which was used in Europe apparently due to the similarity of taste and color

of the flesh with the Ribes gooseberry already popular throughout Europe.[1] In 1962, New
Zealand growers began calling it "kiwifruit" to give it more market appeal, a name becoming
commercially adopted in 1974.[1]
Kiwifruit has since become a common name for all commercially grown fruit from the genus
Actinidia.[1][8] In New Zealand, however, the word kiwi usually refers to the kiwi bird or the
people of New Zealand, and is seldom used to refer to the fruit.[6][7]

History
Main article: Kiwifruit industry in New Zealand
Kiwifruit is native to north-central and eastern China.[1] Cultivation of the fuzzy kiwifruit spread
from China in the early 20th century to New Zealand, where the first commercial plantings
occurred.[1] Although kiwifruit is a national fruit of China, until recently, China was not a major
producing country of kiwifruit, as it was traditionally collected from the wild.[9] The fruit became
popular with American servicemen stationed in New Zealand during World War II and later
exported to California using the names "Chinese gooseberry" and "melonette".[1][7][1] In 1962,
New Zealand growers began calling it "kiwifruit" to give it more market appeal, and a
California-based importer subsequently used that name when introducing the fruit to the
American market.[1]

Cultivars

Golden kiwifruit with a red-ring[10][11]

The genus Actinidia contains around 60 species. Though most kiwifruit are easily recognized as
kiwifruit (due to basic shape) their fruit is quite variable. The skin of the fruit can vary in size,
shape, hairiness, and color. The flesh can vary in color, juiciness, texture, and taste. Some fruits
are unpalatable while others taste considerably better than the majority of the commercial
varieties.[1][12]
The most common kiwifruit is the fuzzy kiwifruit, from the species A. deliciosa. Other species
that are commonly eaten include golden kiwifruit (A. chinensis), Chinese egg gooseberry (A.
coriacea), baby kiwifruit (A. arguta), Arctic kiwifruit (A. kolomikta), red kiwifruit (A.
melanandra), silver vine (A. polygama), purple kiwifruit (A. purpurea).[12]

Fuzzy kiwifruit

The larger fuzzy kiwifruit at rear compared to the smaller kiwi berry
Almost all kiwifruit sold belong to a few cultivars of fuzzy kiwi (Actinidia deliciosa): 'Hayward',
'Blake', and 'Saanichton 12'.[2] They have a fuzzy, dull-brown skin, and bright-green flesh. The
familiar cultivar 'Hayward' was developed by Hayward Wright in Avondale, New Zealand,
around 1924.[12] It was initially grown in domestic gardens, but commercial planting began in the
1940s.
'Hayward' is the most commonly available cultivar in stores. It is a large, egg-shaped fruit with a
sweet flavor. 'Saanichton 12', from British Columbia, is somewhat more rectangular than
'Hayward' and comparably sweet, but the inner core of the fruit can be tough. 'Blake' can selfpollinate, but it has a smaller, more oval fruit and the flavor is considered inferior.[2][12]

Kiwi berries
Kiwi berries are edible berry- or grape-sized fruits similar to the fuzzy kiwifruit in taste and
appearance, with thin, smooth skin. They are primarily produced by three species of kiwifruit;
hardy kiwi (Actinidia arguta), Arctic beauty (A. kolomikta), and silver vine (A. polygama). They
are fast-growing, climbing vines, durable over their growing season. They are referred to as kiwi
berry, baby kiwi, dessert kiwi, grape kiwi, or cocktail kiwi.[13]
The cultivar 'Issai' is a hybrid of hardy kiwi and silver vine which can self-pollinate. Grown
commercially because of its relatively large fruit, Issai is less hardy than most hardy kiwi.[14][15]

Golden kiwifruit

A sliced golden kiwifruit

The golden kiwifruit (Actinidia chinensis) has a smooth, bronze skin, with a beak shape at the
stem attachment. Flesh color varies from bright green to a clear, intense yellow. This species is

sweeter and more aromatic in flavor; the flavor is reminiscent of some subtropical fruit. Its short
storage life currently limits its commercial potential. One of the most attractive varieties has a
red 'iris' around the center of the fruit and yellow flesh outside. The yellow fruit fetches a higher
market price and, being less hairy than the fuzzy kiwifruit, is more palatable for consumption
without peeling.[12]
A commercially viable[16] variety of this red-ringed kiwifruit, patented as the EnzaRed, is a
cultivar of the Chinese hong yang variety.[10][11]
Hort16A is a golden kiwifruit marketed worldwide in decreasing volumes because this variety
suffered significant losses in New Zealand from late 2010 to 2013 due to the PSA bacterium.[17]
A new variety of golden kiwifruit, 'Gold3', has been found to be more disease-resistant and most
growers have now grafted over to this variety.[18] The Gold3 variety, marketed by Zespri as
'SunGold', is not quite as sweet as the previous Hort16A, with a hint of tanginess,[19] and lacks
the Hort16A's usually slightly pointy tip.

Cultivation
Kiwifruit can be grown in most temperate climates with adequate summer heat. Where fuzzy
kiwifruit (A. deliciosa) is not hardy, other species can be grown as substitutes.

Breeding

Kiwifruit growing on supported vine

Often in commercial farming, different breeds are used for rootstock, fruit bearing plants, and
pollinators.[1] Therefore, the seeds produced are crossbreeds of their parents. Even if the same
breeds are used for pollinators and fruit bearing plants, there is no guarantee that the fruit will
have the same quality as the parent. Additionally, seedlings take seven years before they flower,
so determining whether the kiwi is fruit bearing or a pollinator is time consuming.[20] Therefore,
most kiwifruits, with the exception of rootstock and new cultivars, are propagated asexually.[20]
This is done by grafting the fruit producing plant onto rootstock grown from seedlings or, if the
plant is desired to be a true cultivar, rootstock grown from cuttings of a mature plant.[20]

Pollination

Kiwifruit flowering
Most of the plants require a male plant to pollinate a female plant for the female plant to produce
fruit (dioecious). For a good yield of fruit, one male vine for every three to eight female vines is
required.[1] Other varieties can self pollinate, but they produce a greater and more reliable yield
when pollinated by male kiwifruit vines.[1]
Kiwifruit is notoriously difficult to pollinate, because the flowers are not very attractive to bees.
Some producers blow collected pollen over the female flowers. Generally, the most successful
approach, though, is saturation pollination, where the bee populations are made so large (by
placing hives in the orchards at a concentration of about 8 hives per hectare) that bees are forced
to use this flower because of intense competition for all flowers within flight distance.[1] This is
also increased by using varieties specifically developed for pollination.[1]

Maturation and harvest

Kiwifruit is picked by hand, and commercially grown on sturdy support structures, as it can
produce several tonnes per hectare, more than the rather weak vines can support. These are
generally equipped with a watering system for irrigation and frost protection in the spring.
Kiwifruit vines require vigorous pruning, similar to that of grapevines. Fruit is borne on oneyear-old and older canes, but production declines as each cane ages. Canes should be pruned off
and replaced after their third year. In the northern hemisphere the fruit ripens in November, while
in the southern it ripens in May. Four year-old plants can produce up to 14,000 lbs per acre while
Eight year-old plants can produce 18,000 lbs per acre. The plants produce their maximum at 8 to
10 years old. The seasonal yields are variable, a heavy crop on a vine one season generally
comes with a light crop the following season.[1]

Storage
Fruits harvested when firm will not ripen when stored properly for long periods. This allows fruit
to be sent to market up to 8 weeks after harvest.[1]
Firm kiwifruit ripen after a few days to a week when stored at room temperature, but should not
be kept in direct sunlight. Faster ripening occurs when placed in a paper bag with an apple, pear,
or banana.[21] Once a kiwifruit is ripe, however, it is preserved optimally when stored far from
other fruits, as it is very sensitive to the ethylene gas they may emit, thereby tending to over-

ripen even in the refrigerator.[21] If stored appropriately, ripe kiwifruit normally keep for about
one to two weeks.[21]

Pests and diseases

Pseudomonas syringae actinidiae (PSA) was first identified in Japan in the 1980s. This bacterial
strain has been controlled and managed successfully in orchards in Asia. In 1992, it was found in
northern Italy. In 2007/2008, economic losses were observed, as a more virulent strain became
more dominant (PSA V).[22][23][24] In 2010 it was found in New Zealand's Bay of Plenty kiwifruit
orchards in the North Island.[25]
Scientists reported they had worked out the strain of PSA affecting kiwifruit from New Zealand,
Italy, and Chile originated in China.[26]

Production

Kiwifruit output in 2005

Top kiwifruit-producing countries in 2012
(in metric tons)
Rank

Production
(Tonnes)

Country

China

1,452,767

Italy

384,844

New Zealand

376,400

Chile

240,000

Greece

161,400

France

65,253

Turkey

36,781

Iran

32,000

Japan

28,000

10

United States

26,853

World

2,865,118

Source: UN Food & Agriculture Organization[27]

Kiwifruit exports rapidly increased from the late 1960s to early 1970s in New Zealand. By 1976,
exports exceeded the amount consumed domestically.[28] Outside of Australasia, all New Zealand
kiwifruits are now marketed under the brand-name label Zespri.[29]
Over 70% of kiwifruit production is in Italy, New Zealand, and Chile. Italy produces roughly
10% more kiwifruit than New Zealand, and Chile produces 40% less.[4] With these three main
production centers, kiwifruit is produced for worldwide consumption roughly all year long.
In the 1980s, countries outside New Zealand began to export kiwifruit.[30] In Italy, the
infrastructure and techniques required to support grape production have been adapted to the
kiwifruit. This, coupled with being very close to the European kiwifruit market, led to Italians
becoming the leading producer of kiwifruit. The growing season of Italian kiwifruit does not
overlap much with the New Zealand or the Chilean growing seasons, therefore direct
competition between New Zealand or Chile was not much of a factor.[31]
Although kiwifruit is a national fruit of China, until recently, China was not a major producing
country of kiwifruit, as it was traditionally collected from the wild.[32] In China, it is grown
mainly in the mountainous area upstream of the Yangtze River, as well as Sichuan.[33]

Human consumption

A pavlova with strawberries, passionfruit, kiwifruit and cream

Kiwifruit, gold, raw
Nutritional value per 100 g (3.5 oz)
Energy
251 kJ (60 kcal)
Carbohydrates
Sugars
Dietary fiber

14.23 g
10.98 g
2g

Fat

0.56 g

Protein

1.23 g

Vitamins
Vitamin A equiv.
lutein zeaxanthin
Thiamine (B1)
Riboflavin (B2)
Niacin (B3)
Pantothenic acid (B5)
Vitamin B6
Folate (B9)
Choline
Vitamin C
Vitamin E
Vitamin K

114 g
(2%)
0.024 mg
(4%)
0.046 mg
(2%)
0.28 mg
(10%)
0.5 mg
(4%)
0.057 mg
(9%)
34 g
(1%)
5 mg
(127%)
105.4 mg
(10%)
1.49 mg
(5%)
5.5 g

Minerals
Calcium
Iron
Magnesium
Manganese
Phosphorus
Potassium
Sodium
Zinc

(2%)
20 mg
(2%)
0.29 mg
(4%)
14 mg
(3%)
0.058 mg
(4%)
29 mg
(7%)
316 mg
(0%)
3 mg
(1%)
0.10 mg

link to USDA Database entry

Units

g = micrograms mg = milligrams

IU = International units

Percentages are roughly approximated using

US recommendations for adults.
Source: USDA Nutrient Database

Kiwifruit, green, raw

Nutritional value per 100 g (3.5 oz)
Energy
255 kJ (61 kcal)
Carbohydrates
Sugars
Dietary fiber

14.66 g
8.99 g
3g

Fat

0.52 g

Protein

1.14 g

Vitamins
Vitamin A equiv.
lutein zeaxanthin
Thiamine (B1)
Riboflavin (B2)
Niacin (B3)
Pantothenic acid (B5)
Vitamin B6
Folate (B9)
Choline
Vitamin C
Vitamin E

122 g
(2%)
0.027 mg
(2%)
0.025 mg
(2%)
0.341 mg
(4%)
0.183 mg
(5%)
0.063 mg
(6%)
25 g
(2%)
7.8 mg
(112%)
92.7 mg
(10%)

1.46 mg
(38%)
40.3 g

Vitamin K
Minerals

(3%)
34 mg
(2%)
0.31 mg
(5%)
17 mg
(5%)
0.098 mg
(5%)
34 mg
(7%)
312 mg
(0%)
3 mg
(1%)
0.14 mg

Calcium
Iron
Magnesium
Manganese
Phosphorus
Potassium
Sodium
Zinc

Link to USDA Database entry

Units

g = micrograms mg = milligrams

IU = International units

Percentages are roughly approximated using

US recommendations for adults.
Source: USDA Nutrient Database

Kiwifruit may be eaten raw, made into juices, used in baked goods, prepared with meat or used
as a garnish.[1] The whole fruit including the skin is suitable for human consumption, but the skin
is often discarded due to its texture. Sliced kiwifruit has long been used as a garnish atop
whipped cream on pavlova, a meringue-based dessert. Traditionally in China, kiwifruit was not
eaten for pleasure, but was given as medicine to children to help them grow and to women who
have given birth to help them recover.[1]
Raw kiwifruit contains actinidain which is commercially useful as a meat tenderizer. Actinidin
also makes raw kiwifruit unsuitable for use in desserts containing milk or any other dairy

products which are not going to be served within hours, because the enzyme soon begins to
digest milk proteins. This applies to gelatin-based desserts, as well, as the actinidin will dissolve
the proteins in gelatin very quickly, either liquefying the dessert, or preventing it from
solidifying.

Nutrition
A medium size kiwifruit (76 grams) provides 46 calories, 0.3 g fat, 1 g protein, 11 g
carbohydrates, and 2.6 g dietary fiber found partly in the edible skin.[34] Kiwifruit is a rich source
of vitamin C (112% of the Daily Value per 100 grams) and vitamin K, and a good source of
dietary fiber and vitamin E (nutrient tables, right).[35][36]
Kiwifruit seed oil contains on average 62% alpha-linolenic acid, an omega-3 fatty acid.[37]
Kiwifruit pulp contains carotenoids, such as provitamin A beta-carotene,[38] lutein and
zeaxanthin.[39]

Allergies
The actinidin found in kiwifruit can be an allergen for some individuals.[40][41][42] The most
common symptoms are unpleasant itching and soreness of the mouth, with the most common
severe symptom being wheezing, with anaphylaxis also being reported.[40][41]
The fruit is responsible for 10% of all allergic food reactions in children, making it a significant
food allergen.[43][44]

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 Yang, Hong-Li; Wang, Yan-Chang; Jiang, Zheng-Wang; Huang, Hong-Wen (2009).

"[Construction of cDNA library of 'Hongyang' kiwifruit and analysis of F3H expression]". Yi
Chuan (in Chinese) 31 (12): 12651272. doi:10.3724/SP.J.1005.2009.01265 (inactive 2015-1106). PMID 20042395.
"Turners plugs its Enza red kiwifruit grown in China". National Business Review. 24
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Ferguson, A. R. (1999). "New Temperate Fruits: Actinidia chinensis and Actinidia
deliciosa" (PDF). In Janick, Jules. Perspectives on new crops and new uses. Alexandria, Virginia:
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"Hardy Kiwi". Penn State University College of Agricultural Sciences. Retrieved January
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[1]. Retrieved June 12, 2015.
[2]. Retrieved June 12, 2015.
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"Frequently Asked Questions: How Was Zespri Gold Kiwifruit Developed?". Zespri
Kiwifriut. Retrieved January 4, 2013.
"Golden times return for kiwifruit trade". The New Zealand Herald. 26 May 2014.
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"Zespri SunGold New!". Zespri. Retrieved 29 August 2014.
"Kiwifruit Propagation". University of California-Davis, Division of Agriculture and
Natural Resources. 2015. Retrieved 14 July 2015.
"Kiwi fruit". The UK Food Guide. Retrieved January 4, 2013.
"Kiwifruit vine disease by MAF Biosecurity NZ".
Watson, Peter (2011-01-25). "More virulent PSA strain a new worry for kiwifruit
growers". The Dominion Post. Retrieved 2011-09-04.
Hembry, Owen (2011-08-25). "Relief for kiwifruit industry". The New Zealand Herald.
Retrieved 2011-09-04.
"Suspected Bacterial Vine Infection". MAF Biosecurity New Zealand. 8 November 2010.
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Butler, Margi I.; Stockwell, Peter A.; Black, Michael A.; Day, Robert C.; Lamont, Iain L.;
Poulter, Russel T. M. (February 2013). "Pseudomonas syringae pv. actinidiae from Recent
Outbreaks of Kiwifruit Bacterial Canker Belong to Different Clones That Originated in China".
PLoS ONE 8 (2): e57464. Bibcode:2013PLoSO...857464B. doi:10.1371/journal.pone.0057464.
PMID 23555547. Retrieved 11 March 2013.
"Production of Kiwi (fruit) by countries". UN Food & Agriculture Organization. 2012.
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Sayeeda Bano and Frank Scrimgeour (June 2011). "New Zealand Kiwifruit Export
Performance: Market Analysis and Revealed Comparative Advantage" (PDF). University of
Waikato. Retrieved 28 November 2012.
"Zespri History". Zespri Kiwifriut. Retrieved January 4, 2013.
Skallerud, Kare; Olsen, Svein (2011). "Export Market Arrangements in Four New
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and Agribusiness Marketing 23 (4): 310329. doi:10.1080/08974438.2011.621841. Retrieved 29
November 2012.

 Wilkinson, Tracy (May 26, 2008). "Italy leads world as top producer of kiwis". Los
Angeles Times. Retrieved January 4, 2013.
Huang, H.; Ferguson, A. R. (2003). "Kiwifruit (Actinidia chinesis and A. deliciosa)
plantings and production in China, 2002". New Zealand Journal of Crop and Horticultural
Science 31 (3): 197. doi:10.1080/01140671.2003.9514253. Retrieved January 4, 2013.
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of Crop and Horticultural Science 29 (1): 1. doi:10.1080/01140671.2001.9514154. Retrieved
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Retrieved January 4, 2013.
"Seed Oil Fatty Acids Gesundheitsratgeber: Mit Expertentipps die Gesundheit
frdern". jameda.de.
Kim M, Kim SC, Song KJ, Kim HB, Kim IJ, Song EY, Chun SJ (Sep 2010).
"Transformation of carotenoid biosynthetic genes using a micro-cross section method in kiwifruit
(Actinidia deliciosa cv. Hayward)". Plant Cell Reports 29 (12): 13391349.
doi:10.1007/s00299-010-0920-y. PMID 20842364.
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Lucas, J.S.; Lewis, S.A.; Hourihane, J.O. (2003). "Kiwi fruit allergy: a review". Pediatr
Allergy Immunol 14 (6): 420428. doi:10.1046/j.0905-6157.2003.00095.x. PMID 14675467.
Alemn A, et al. (2004). "Allergy to kiwi: a double-blind, placebo-controlled food
challenge study in patients from a birch-free area". Journal of Allergy and Clinical Immunology
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Le TM, et al. (2013). "Kiwifruit allergy across Europe: clinical manifestation and IgE
recognition patterns to kiwifruit allergens". Journal of Allergy and Clinical Immunology 131 (1):
164171. doi:10.1016/j.jaci.2012.09.009. PMID 23141741.
Lucas, J. S. A.; Grimshaw, K. E. C.; Collins, K.; Warner, J. O.; Hourihane, J. O'b (200407-01). "Kiwi fruit is a significant allergen and is associated with differing patterns of reactivity
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1.

"Allergy Fruit and Vegetable Allergy | The Sydney Children's Hospitals

Network". www.schn.health.nsw.gov.au. Retrieved 2015-10-15.

Further reading

Vietmeyer, Noel D. (May 1987). "The Captivating Kiwifruit". National Geographic.

Vol. 171 no. 5. pp. 683688. ISSN 0027-9358. OCLC 643483454.

External links
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