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Kiwifruit

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Biochemistry of Fruit Ripening

Abstract

The genus Actinidia, to which the kiwifruit (Actinidia deliciosa (A. Chev.) C.F. Liang et A.R. Ferguson var deliciosa) belongs, has its origins in South Western China. Although the genus contains several other species which produce edible fruit (for example, Actinidia chinensis and Actinidia arguta), Actinidia deliciosa is the only member which has been developed commercially on a large scale (Ferguson, 1990a). The kiwifruit plant is a deciduous, perennial climber and is dioecious. Fruit belonging to several Actinidia species are collected in the wild, the total quantity being about the same as total current production of kiwifruit elsewhere in the world (Ferguson, 1990b)

But this beauty serves merely as a guide to birds and beasts in order that the fruit may be devoured and the manured seeds disseminated. (Darwin, 1859)

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Authors
  1. N. K. Given
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Editors and Affiliations

  1. Horticulture Research International, Worthing Road, Littlehampton, West Sussex, BN17 6LP, UK

    Graham B. Seymour

  2. Department of Physiology and Environmental Science, University of Nottingham School of Agriculture, Sutton Bonington, Loughborough, LE12 5RD, UK

    Jane E. Taylor

  3. Department of Applied Biochemistry and Food Science, University of Nottingham School of Agriculture, Sutton Bonington, Loughborough, LE12 5RD, UK

    Gregory A. Tucker

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© 1993 Springer Science+Business Media Dordrecht

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Given, N.K. (1993). Kiwifruit. In: Seymour, G.B., Taylor, J.E., Tucker, G.A. (eds) Biochemistry of Fruit Ripening. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-1584-1_7

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  • DOI: https://doi.org/10.1007/978-94-011-1584-1_7

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-4689-3

  • Online ISBN: 978-94-011-1584-1

  • eBook Packages: Springer Book Archive

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