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| actinidia_deliciosa_a._chev._c.f.liang_a.r.ferguson [2019/02/04 16:20] – andreas | actinidia_deliciosa_a._chev._c.f.liang_a.r.ferguson [2026/02/24 10:04] (aktuell) – andreas |
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| Actinidia deliciosa (A. Chev.) C.F.Liang & A.R.Ferguson - syn.Actinidia chinensis var. deliciosa (A.Chev.) A.Chev.; Actinidia chinensis var. hispida C.F.Liang - Actinidiaceae \\ | Actinidia deliciosa (A. Chev.) C.F.Liang & A.R.Ferguson - syn.Actinidia chinensis var. deliciosa (A.Chev.) A.Chev.; Actinidia chinensis var. hispida C.F.Liang - Actinidiaceae - kiwi, Chinese gooseberry, **Kiwi**, Chinesische Stachelbeere |
| kiwi, Chinese gooseberry, **Kiwi**, Chinesische Stachelbeere | |
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| "Actinidia chinensis var. deliciosa is the widely cultivated kiwifruit. This taxon was recognized as a species under the name A. deliciosa (Liang & Ferguson, Guihaia 4: 181. 1984) by elevating the status of A. latifolia var. deliciosa. Kiwifruit cultivars grown in commercial orchards outside of China were derived from seeds introduced to New Zealand in 1904 (Ferguson & Bollard in Warrington & Weston, Kiwifruit Sci. Managem. 165-246. 1990)." [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=250076893]] | "Actinidia chinensis var. deliciosa is the widely cultivated kiwifruit. This taxon was recognized as a species under the name A. deliciosa (Liang & Ferguson, Guihaia 4: 181. 1984) by elevating the status of A. latifolia var. deliciosa. Kiwifruit cultivars grown in commercial orchards outside of China were derived from seeds introduced to New Zealand in 1904 (Ferguson & Bollard in Warrington & Weston, Kiwifruit Sci. Managem. 165-246. 1990)." [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=250076893|efloras.org]] |
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| "The two botanical varieties are: Actinidia deliciosa var. chlorocarpa and Actinidia deliciosa var. deliciosa. \\ | "The two botanical varieties are: Actinidia deliciosa var. chlorocarpa and Actinidia deliciosa var. deliciosa. |
| Zhong hua (Chinese gooseberry), jing li (northern pear gooseberry), ruan zao (soft date gooseberry) and mao hua (may be tight- or loose-haired) are the four main cultivars of this species in China. 'Abbott', 'Allison', 'Bruno', 'Hayward', Monty ('Montgomery') and 'Greensill' are the most significant cultivars in New Zealand." \\ | Zhong hua (Chinese gooseberry), jing li (northern pear gooseberry), ruan zao (soft date gooseberry) and mao hua (may be tight- or loose-haired) are the four main cultivars of this species in China. 'Abbott', 'Allison', 'Bruno', 'Hayward', Monty ('Montgomery') and 'Greensill' are the most significant cultivars in New Zealand." |
| [[https://en.wikipedia.org/wiki/Actinidia_deliciosa]] | [[https://en.wikipedia.org/wiki/Actinidia_deliciosa|wikipedia]] |
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| "The relative roles of volatile and non-volatile compounds and fruit firmness in the sensory attributes of ripe kiwifruit (Actinidia deliciosa (A Chev) Liang et Ferguson var deliciosa cv Hayward) were investigated. Kiwifruit harvested at different maturities and ripened either immediately after harvest or after storage were assessed individually using various objective and sensory parameters.\\ | "The relative roles of volatile and non-volatile compounds and fruit firmness in the sensory attributes of ripe kiwifruit (Actinidia deliciosa (A Chev) Liang et Ferguson var deliciosa cv Hayward) were investigated. Kiwifruit harvested at different maturities and ripened either immediately after harvest or after storage were assessed individually using various objective and sensory parameters.\\ |
| [Application of headspace solid-phase microextraction to volatile flavour profile development during storage and ripening of kiwifruit., Wan, X. M., Stevenson, R. J., Chen, X. D., Melton, L. D., Food research international, Vol.32(3), 1999, 175-183] | [Application of headspace solid-phase microextraction to volatile flavour profile development during storage and ripening of kiwifruit., Wan, X. M., Stevenson, R. J., Chen, X. D., Melton, L. D., Food research international, Vol.32(3), 1999, 175-183] |
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| Main volatiles of fresh kiwi fruit puree (concentration in ppm) were 3-methyl-2-butanone (1.1), 3-hydroxy-2-butanone(18.5), (E)-2-hexenal (1.8), ethyl 3-hydroxybutyrate (3.9), phenylethyl alcohol (2.0), α-terpineol (0.9), and geraniol (1.4). \\ | Main volatiles of fresh kiwi fruit puree (concentration in ppm) were 3-methyl-2-butanone (1.1), 3-hydroxy-2-butanone (18.5), (E)-2-hexenal (1.8), ethyl 3-hydroxybutyrate (3.9), phenylethyl alcohol (2.0), α-terpineol (0.9), and geraniol (1.4). \\ |
| "The olfactometric analysis of the fresh kiwi puree yielded a total of 35 aroma active components. Among them, 3-penten-2-ol, ethyl butanoate, (E)-2-hexenal, 6-methyl-5-hepten-2-one, 1-octen-3-ol, methyl benzoate, and hexyl hexanoate appear to be the major contributors to the aroma in the puree because they were perceived by the three panelists during all nine analyses. (E)-2-Pentenal, hexanal, (E)-2-hexenol, methyl (2-methylthio)acetate, (E,E)-2,6-nonadienal, α-terpineol, and two not positively identified components also have an important contribution to the desirable aroma of this fruit, although they were not perceived in all of the replications." \\ | "The olfactometric analysis of the fresh kiwi puree yielded a total of 35 aroma active components. Among them, 3-penten-2-ol, ethyl butanoate, (E)-2-hexenal, 6-methyl-5-hepten-2-one, 1-octen-3-ol, methyl benzoate, and hexyl hexanoate appear to be the major contributors to the aroma in the puree because they were perceived by the three panelists during all nine analyses. (E)-2-Pentenal, hexanal, (E)-2-hexenol, methyl (2-methylthio)acetate, (E,E)-2,6-nonadienal, α-terpineol, and two not positively identified components also have an important contribution to the desirable aroma of this fruit, although they were not perceived in all of the replications." \\ |
| [Jordan, Maria J., et al. "Aroma active components in aqueous kiwi fruit essence and kiwi fruit puree by GC-MS and multidimensional GC/GC-O." Journal of Agricultural and Food Chemistry 50.19 (2002): 5386-5390] | [Jordan, Maria J., et al. "Aroma active components in aqueous kiwi fruit essence and kiwi fruit puree by GC-MS and multidimensional GC/GC-O." Journal of Agricultural and Food Chemistry 50.19 (2002): 5386-5390] |
| "Although volatiles have been previously studied in kiwifruit (Actinidia spp.), there has been no co-ordinated study of volatile release and softening through the full edible period. In this report, the two most important commercial cultivars A. deliciosa ‘Hayward’ and A. chinensis ‘Hort16A’ were evaluated for volatiles released at different ripening stages corresponding to their typical commercial shelf life, and compared to the sensory quality assessed by a trained taste panel. Gas chromatography–mass spectrometry data indicated that large amounts of straight-chain aldehydes and esters were the dominant volatiles in the two cultivars. In particular, butanoates, the main fruity esters in both fruit, significantly increased during ripening and an extremely high level of butanoates was found in the over-ripe fruit." \\ | "Although volatiles have been previously studied in kiwifruit (Actinidia spp.), there has been no co-ordinated study of volatile release and softening through the full edible period. In this report, the two most important commercial cultivars A. deliciosa ‘Hayward’ and A. chinensis ‘Hort16A’ were evaluated for volatiles released at different ripening stages corresponding to their typical commercial shelf life, and compared to the sensory quality assessed by a trained taste panel. Gas chromatography–mass spectrometry data indicated that large amounts of straight-chain aldehydes and esters were the dominant volatiles in the two cultivars. In particular, butanoates, the main fruity esters in both fruit, significantly increased during ripening and an extremely high level of butanoates was found in the over-ripe fruit." \\ |
| [Changes in volatile production and sensory quality of kiwifruit during fruit maturation in //Actinidia deliciosa// ‘Hayward’and //A. chinensis// ‘Hort16A’., Wang, M. Y., MacRae, E., Wohlers, M., Marsh, K., Postharvest biology and technology, Vol.59(1), 2011, 16-24] | [Changes in volatile production and sensory quality of kiwifruit during fruit maturation in //Actinidia deliciosa// ‘Hayward’and //A. chinensis// ‘Hort16A’., Wang, M. Y., MacRae, E., Wohlers, M., Marsh, K., Postharvest biology and technology, Vol.59(1), 2011, 16-24] |
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| | "Using solvent extraction followed by solvent-assisted flavour evaporation (SAFE), the volatile fraction from fruit of three hardy kiwi cultivars Actinidia arguta ‘Ananasnaya’, A. arguta ‘Bojnice’, and A. arguta ‘Dumbarton Oaks’ as well as from fruit of the common kiwi cultivar A. deliciosa ‘Hayward’ was isolated. Application of aroma extract dilution analysis (AEDA) to the volatile isolates afforded a total of 53 aroma-active compounds in the flavour dilution (FD) factor range of 1–8192, 14 of which are reported for the first time in kiwifruit. Results suggested that high amounts of green, grassy smelling (3Z)-hex-3-enal (FD 1024) in combination with low amounts of fruity smelling ethyl butanoate (FD 4) accounted for the typical aroma profile of Hayward kiwifruit, whereas the intense fruitiness of the hardy kiwifruit was associated with high amounts of ethyl butanoate (FD 1024 to 8192) and lower (FD 128 in Ananasnaya) to negligible amounts (FD < 1 in Bojnice) of (3Z)-hex-3-enal." \\ |
| | [Lindhorst, Anja C., and Martin Steinhaus. "Aroma-active compounds in the fruit of the hardy kiwi (Actinidia arguta) cultivars Ananasnaya, Bojnice, and Dumbarton Oaks: differences to common kiwifruit (Actinidia deliciosa ‘Hayward’)." European Food Research and Technology 242.6 (2016): 967-975] |
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| {{actinidia_deliciosa.jpg}} \\ | {{actinidia_deliciosa.jpg}} \\ |
| fruits, author: Lazaregagnidze [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]] | Actinidia deliciosa © Lazaregagnidze (2011) [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]] [[https://commons.wikimedia.org/wiki/File:Actinidia_deliciosa_Kiwi_Fruit_%E1%83%99%E1%83%98%E1%83%95%E1%83%98.JPG|wikimedia]] |
| [[https://commons.wikimedia.org/wiki/File:Actinidia_deliciosa_Kiwi_Fruit_%E1%83%99%E1%83%98%E1%83%95%E1%83%98.JPG|Wikimedia Commons]] | |
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