Kiwifruit

For the TV series, seeKiwifruit(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.

Kiwifruit cross section

Yellow kiwifruit

Kiwifruit's morphology

Kiwifruit(often shortened tokiwioutside Australia and New Zealand), orChinese gooseberry,is the edibleberryof several species ofwoody vinesin the genusActinidia.The most commoncultivargroup of kiwifruit (Actinidia deliciosa'Hayward')is oval, about the size of a largehen's egg:5–8 centimetres (2–3 inches) in length and4.5–5.5 cm (1+3⁄4–2+1⁄4in) in diameter. Kiwifruit has a thin, fuzzy, fibrous, tart but edible, light brown skin and light green or golden flesh with rows of tiny, black, edible seeds. The fruit has a soft texture with a sweet and unique flavour.

Kiwifruit is native to central and easternChina.The first recorded description of the kiwifruit dates to the 12th century during theSong dynasty.In the early 20th century, cultivation of kiwifruit spread from China to New Zealand, where the first commercial plantings occurred.The fruit became popular with British and American servicemen stationed in New Zealand duringWorld War II,and later became commonly exported, first to Great Britain and then toCaliforniain the 1960s.

Etymology

Early varieties discovered and cultivated in China, were described in a 1904nurserycatalogue as having "...edible fruits the size ofwalnuts,and the flavour of ripegooseberries",leading to the nameChinese gooseberry.

In the late 1950s, a major New Zealand exporter began calling it "kiwifruit" (Māori:huakiwi) after being advised by a United States client that border officials might associategooseberrieswith the risk of anthrax.The name was first registered by Turners & Growers on 15 June 1959and commercially adopted in 1974.

In New Zealand and Australia, the wordkiwialone either refers to the bird or is used as anickname for New Zealanders;it is almost never used to refer to the fruit.Kiwifruit has since become a common name for all commercially grown green kiwifruit from the genusActinidia.In the United States and Canada, the shortened namekiwiis commonly used when referring to the fruit.

History

Further information:Kiwifruit industry in New Zealand

Kiwifruit
"Kiwifruit" in Traditional (top) and Simplified (bottom) Chinese characters
Traditional Chinese	Trái kiwi
Simplified Chinese	Trái kiwi
Literal meaning	"macaque peach"
Transcriptions Standard Mandarin Hanyu Pinyin míhóutáo IPA [mǐ.xǒʊ.tʰǎʊ] Yue: Cantonese Jyutping mei4-hau4-tou4

Kiwifruit is native to central and eastern China.The first recorded description of the kiwifruit dates to 12th century China during theSong dynasty.As it was usually collected from the wild and consumed for medicinal purposes, the plant was rarelycultivatedorbred.Cultivation of kiwifruit spread from China in the early 20th century to New Zealand, where the first commercial plantings occurred.After the Hayward variety was developed, the fruit became popular with British and American servicemen stationed in New Zealand during World War II. Kiwifruit were later exported, first to Great Britain and then toCaliforniain the 1960s.

Close-up of Slice of Kiwifruit skin.

In New Zealand during the 1940s and 1950s, the fruit became an agricultural commodity through the development of commercially viable cultivars, agricultural practices, shipping, storage, and marketing.

Species and cultivars

Kiwifruit 'Red Passion' with a red-ring

The genusActinidiacomprises around 60 species. Their fruits are quite variable, although most are easily recognised as kiwifruit because of their appearance and shape. The skin of the fruit varies in size, hairiness and colour. The flesh varies in colour, juiciness, texture and taste. Some fruits are unpalatable, while others taste considerably better than the majority of commercial cultivars.

The most commonly sold kiwifruit is derived fromA. deliciosa(fuzzy kiwifruit). Other species that are commonly eaten includeA. chinensis(golden kiwifruit),A. coriacea(Chinese egg gooseberry),A. arguta(hardy kiwifruit),A. kolomikta(Arctic kiwifruit),A. melanandra(purple kiwifruit),A. polygama(silver vine) andA. purpurea(hearty red kiwifruit).

Fuzzy kiwifruit

The largerA. deliciosa(fuzzy kiwifruit) at the rear compared to the smaller kiwi berry

Most kiwifruit sold belongs to a few cultivars ofA. deliciosa(fuzzy kiwifruit): 'Hayward', 'Blake' and 'Saanichton 12'.They have a fuzzy, dull brown skin and bright green flesh. The familiar cultivar 'Hayward' was developed by Hayward Wright inAvondale,New Zealand, around 1924.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 flavour. '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 self-pollinate, but it has a smaller, more oval fruit and the flavour is considered inferior.

Kiwi berries

Kiwi berries are edible fruits the size of a large grape, similar to fuzzy kiwifruit in taste and internal appearance but with a thin, smooth green skin. They are primarily produced by three species:Actinidia arguta(hardy kiwi),A. kolomikta(Arctic kiwifruit) andA. polygama(silver vine). They are fast-growing, climbing vines, durable over theirgrowing season.They are referred to as "kiwi berry, baby kiwi, dessert kiwi, grape kiwi, or cocktail kiwi".

The cultivar 'Issai' is a hybrid of hardy kiwifruit and silver vine which can self-pollinate. Grown commercially because of its relatively large fruit, 'Issai' is lesshardythan most hardy kiwifruit.

Actinidia chinensis

Main article:Gold kiwifruit

Golden kiwifruit Soreli

Actinidia chinensis(yellow kiwi or golden kiwifruit) has a smooth, bronze skin, with a beak shape at the stem attachment. Flesh colour varies from bright green to a clear, intense yellow. This species is 'sweeter and more aromatic' in flavour compared toA. deliciosa.One of the most attractive varieties has a red 'iris' around the centre of the fruit and yellow flesh outside. The yellow fruit obtains a higher market price and, being less hairy than the fuzzy kiwifruit, tastes better without peeling.

A commercially viablevariety of this red-ringed kiwifruit, patented as EnzaRed, is a cultivar of the Chinesehong yangvariety.

'Hort16A' is a golden kiwifruit cultivar marketed worldwide asZespri Gold.This cultivar suffered significant losses in New Zealand in 2010–2013 due to thePSAbacterium.A new cultivar of golden kiwifruit,Gold3,was found to be more disease-resistant and most growers have now changed to this cultivar.'Gold3', marketed by Zespri asSunGoldis not quite as sweet as 'Hort16A',and lacks its usually slightly pointed tip.

Clones of the new varietySunGoldhave been used to develop orchards in China, resulting in partially successful legal efforts in China by Zespri to protect theirintellectual property.In 2021, Zespri estimated that around 5,000 hectares ofSungoldorchards were being cultivated in China, mainly in theSichuan province.

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 forrootstock,fruit bearing plants andpollinators.Therefore, the seeds produced arecrossbreedsof 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,seedlingstake seven years before they flower, so determining whether the kiwifruit is fruit bearing or a pollinator is time-consuming.Therefore, most kiwifruits, with the exception of rootstock and newcultivars,are propagatedasexually.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.

Pollination

Kiwifruit flowering

Kiwifruit plants generally aredioecious,meaning a plant is either male or female. The male plants have flowers that produce pollen, the females receive the pollen to fertilise their ovules and grow fruit; most kiwifruit requires a male plant topollinatethe female plant. For a good yield of fruit, one male vine for every three to eight female vines is considered adequate.Some varieties can self pollinate, but even they produce a greater and more reliable yield when pollinated by male kiwifruit.Cross-species pollination is often (but not always) successful as long as bloom times are synchronised.

In nature, the species are pollinated by birds and native bumblebees, which visit the flowers for pollen, not nectar. The female flowers produce fake anthers with what appears to be pollen on the tips in order to attract the pollinators, although these fake anthers lack the DNA and food value of the male anthers.

Kiwifruit growers rely onhoney bees,the principal ‘for-hire’ pollinator, but commercially grown kiwifruit is notoriously difficult to pollinate. The flowers are not very attractive to honey bees, in part because the flowers do not produce nectar and bees quickly learn to prefer flowers with nectar.

Honey bees are inefficient cross-pollinators for kiwifruit because they practice “floral fidelity”. Each honey bee visits only a single type of flower in any foray and maybe only a few branches of a single plant. The pollen needed from a different plant (such as a male for a female kiwifruit) might never reach it were it not for the cross-pollination that principally occurs in the crowded colony; it is in the colonies that bees laden with different pollen literally cross paths.

To deal with these pollination challenges, some producers blow collected pollen over the female flowers.Most common, though, issaturation pollination,in which the honey 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.

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 'one-year-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 15 tonnes of fruit per hectare (14,000 lb per acre) while eight year-old plants can produce 20 tonnes (18,000 lb per acre). The plants produce their maximum at eight to ten years old. The seasonal yields are variable; a heavy crop on a vine one season generally comes with a light crop the following season.

Storage

Fruit harvested when firm will ripen when stored properly for long periods. This allows fruit to be stored up to 8 weeks after harvest.

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.Once a kiwifruit is ripe, however, it is preserved optimally when stored far from other fruits, as it is very sensitive to theethylenegas they may emit, thereby tending to over-ripen even in the refrigerator.If stored appropriately, ripe kiwifruit normally keep for about one to two weeks.

Pests and diseases

Pseudomonas syringaeactinidiae(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).In 2010 it was found in New Zealand'sBay of Plenty Regionkiwifruit orchards in the North Island.The yellow-fleshed cultivars were particularly susceptible. New, resistant varieties were selected in research funded by the government and fruit growers so that the industry could continue.

Scientists reported they had worked out the strain of PSA affecting kiwifruit from New Zealand, Italy and Chile originated in China.

Production

Kiwifruit production
2022, tonnes

China	2,380,304
New Zealand	603,522
Italy	523,120
Greece	320,270
Iran	294,571
Chile	114,533
World	4,539,471
Source:FAOSTATof the United Nations

In 2022, world production of kiwifruit was 4.5 milliontonnes,led by China with 52% of the total. In China, kiwifruit is grown mainly in the mountainous area upstream of theYangtze River,as well asSichuan.Other major producers wereNew ZealandandItaly.

Production history

Kiwifruit exports rapidly increased from the late '1960s to early 1970s' in New Zealand. By 1976, exports exceeded the amount consumed domestically.Outside ofAustralasia,New Zealand kiwifruit are marketed under the brand-name labelZespri.The general name, "Zespri", has been used for marketing of all cultivars of kiwifruit from New Zealand since 2012.

In the 1980s, many countries outside New Zealand began to grow and export kiwifruit.In Italy, the infrastructure and techniques required to support grape production were adapted to the kiwifruit. This, coupled with being close to the European kiwifruit market, led to Italians becoming the leading producer of kiwifruit in 1989. 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 a significant factor.

Much of thebreedingto refine the green kiwifruit was undertaken by thePlant & Food ResearchInstitute (formerly HortResearch) during the decades of '1970–1999'.In 1990, the New Zealand Kiwifruit Marketing Board opened an office for Europe inAntwerp,Belgium.

Human consumption

Apavlovawith strawberries, passionfruit, kiwifruit and cream

Kiwifruit, Zespri SunGold, raw

Nutritional value per 100 g (3.5 oz)
Energy	262 kJ (63 kcal)
Carbohydrates	15.8 g
Sugars	12.3 g
Dietary fiber	1.4 g
Fat	0.28 g
Protein	1.02 g
Vitamins and minerals Vitamins Quantity %DV† Vitamin A equiv. luteinzeaxanthin 24 μg Thiamine (B1) 0% 0 mg Riboflavin (B2) 6% 0.074 mg Niacin (B3) 1% 0.231 mg Pantothenic acid (B5) 2% 0.12 mg Vitamin B6 5% 0.079 mg Folate (B9) 8% 31 μg Vitamin B12 3% 0.08 μg Choline 0% 1.9 mg Vitamin C 179% 161.3 mg Vitamin E 9% 1.4 mg Vitamin K 5% 6.1 μg Minerals Quantity %DV† Calcium 1% 17 mg Copper 17% 0.151 mg Iron 1% 0.21 mg Magnesium 3% 12 mg Manganese 2% 0.048 mg Phosphorus 2% 25 mg Potassium 11% 315 mg Selenium 1% 0.4 μg Sodium 0% 3 mg Zinc 1% 0.08 mg
Other constituents	Quantity
Water	82 g
Link to USDA FoodData Central entry
†Percentages estimated usingUS recommendationsfor adults,except for potassium, which is estimated based on expert recommendation fromthe National Academies.

Kiwifruit, green, raw

Nutritional value per 100 g (3.5 oz)
Energy	255 kJ (61 kcal)
Carbohydrates	14.66 g
Sugars	8.99 g
Dietary fiber	3 g
Fat	0.52 g
Protein	1.14 g
Vitamins and minerals Vitamins Quantity %DV† Vitamin A equiv. luteinzeaxanthin 122 μg Thiamine (B1) 2% 0.027 mg Riboflavin (B2) 2% 0.025 mg Niacin (B3) 2% 0.341 mg Pantothenic acid (B5) 4% 0.183 mg Vitamin B6 4% 0.063 mg Folate (B9) 6% 25 μg Vitamin B12 0% 0 μg Choline 1% 7.8 mg Vitamin C 103% 92.7 mg Vitamin E 10% 1.46 mg Vitamin K 34% 40.3 μg Minerals Quantity %DV† Calcium 3% 34 mg Copper 14% 0.13 mg Iron 2% 0.31 mg Magnesium 4% 17 mg Manganese 4% 0.098 mg Phosphorus 3% 34 mg Potassium 10% 312 mg Selenium 0% 0.2 μg Sodium 0% 3 mg Zinc 1% 0.14 mg
Other constituents	Quantity
Water	83 g
Link to USDA FoodData Central entry
†Percentages estimated usingUS recommendationsfor adults,except for potassium, which is estimated based on expert recommendation fromthe National Academies.

Kiwifruit may be eaten raw, made into juices, used in baked goods, prepared with meat or used as a garnish.The whole fruit, including the skin, is suitable for human consumption; however, the skin of the fuzzy varieties is often discarded due to its texture.Sliced kiwifruit has long been used as a garnish atopwhipped creamonpavlova,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.

Raw kiwifruit containsactinidain(also spelledactinidin) which is commercially useful as ameat tenderizerand possibly as adigestive aid.Actinidain also makes raw kiwifruit unsuitable for use in desserts containing milk or any other dairy products because the enzyme digests milk proteins. This applies togelatin-based desserts, due to the fact that the actinidain will dissolve the proteins in gelatin, causing the dessert to either liquefy or prevent it from solidifying.

Nutrition

In a 100-gram (3.5 oz) amount, green kiwifruit provides 255 kilojoules (61 kilocalories) offood energy,is 83% water and 15%carbohydrates,with negligibleproteinandfat(table). It is particularly rich invitamin C(103% DV) andvitamin K(34% DV), has a moderate content ofvitamin E(10% DV), with no othermicronutrientsin significant content. Gold kiwifruit has similar nutritional value to green kiwifruit, but contains higher vitamin C content (179% DV) and insignificant vitamin K content (table).

Kiwifruit seed oil contains on average 62%Alpha -linolenic acid,anOmega -3 fatty acid.Kiwifruit pulp containscarotenoids,such asprovitamin Abeta-carotene,luteinandzeaxanthin.

Allergies

Allergy to kiwifruit was first described in 1981, and there have since been reports of the allergy presenting with numerous symptoms from localized oral allergy syndrome to life-threatening anaphylaxis.

Theactinidainfound in kiwifruit can be anallergenfor some individuals, including children.The most common symptoms are unpleasant itching and soreness of the mouth, withwheezingas the most common severe symptom;anaphylaxismay occur.

Further reading

• Vietmeyer, Noel D. (May 1987). "The Captivating Kiwifruit".National Geographic.Vol. 171, no. 5. pp. 683–688.ISSN0027-9358.OCLC643483454.

External links

• Media related toKiwifruitsat Wikimedia Commons
• Data related toActinidiaat Wikispecies