Kiwifruit

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Evolución del Tamaño y del Peso del Fruto de Kiwi (Actinidia Deliciosa (A. Chev.) Liang et Fergurson) Cultivar "Hayward" Durante la Etapa Final de Crecimiento

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Authors: 
Mónica G. Ontivero Urquiza
Authors: 
Héctor Abel Altube
Authors: 
Leonardo Baghin
Publisher: 
Revista de la Facultad de Ciencias Agrarias
Year: 
2,012

Effects of Different Fertilizations on Fruit Quality, Yield and Soil Fertility in Field-Grown Kiwifruit Orchard

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Authors: 
Zhao Zuoping
Authors: 
Duan Min
Authors: 
Yan Sha
Authors: 
Liu Zhifeng
Authors: 
Wang Qi
Authors: 
Fu Jing
Authors: 
Tong Yan'an
Publisher: 
International Journal of Agricultural and Biological Engineering
Year: 
2,017

Manzana, Kiwi y Arándano: Sin Insectos no hay Frutos ni Beneficios

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Authors: 
Marcos Miñarro Prado
Authors: 
Daniel García García
Publisher: 
SERIDA
Year: 
2,016

El Cultivo del Kiwi

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Contenido: 

Authors: 
Juan Carlos García Rubio
Authors: 
Guillermo García González de Lena
Authors: 
Marta Ciordia Ara
Publisher: 
SERIDA
Year: 
2,015

El Mercado de Kiwi en Polonia

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Contenido: 

  • Polonia, un mercado en expansión para Chile
  • La distribución y el consumo de kiwis frescos en Polonia
  • Principales actores en la distribución
  • Principales actividades y ferias especializadas para fruta fresca 
  • Normativas aplicables y requisitos importación
  • Conclusiones 
Authors: 
ProChile
Publisher: 
ProChile
Year: 
2,016

Product Factsheet Tropical Fruit in Finland

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Authors: 
CBI Market Intelligence
Publisher: 
CBI Ministry of Foreign Affairs
Year: 
2,013

Sensory and Consumer Evaluation of Kiwifruit (Actinidia deliciosa ‘Hayward') Produced Under Different Pollination Techniques

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Kiwifruit producers aim to obtain a large fruit production under healthy and environmentally-friendly growing conditions, with kiwifruits weighing more than 90 g/unit but maintaining adequate sensory quality. In Actinidia deliciosa ‘Hayward’, the final size of the fruit is closely related to the number of seeds per fruit, which depends on the number of ovules in flowers and the number of pollen grains that reach the stigmatic surface.

Authors: 
C. Salinero
Authors: 
P. Piñón
Authors: 
MJ. Sainz
Authors: 
MA. Romero-Rodríguez
Authors: 
ML. Vázquez-Odériz
Authors: 
M. GarcíaQuiroga
Publisher: 
NA
Year: 
2,010

Processing of Fresh-Cut Tropical Fruits and Vegetables: A Technical Guide

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Fruit and vegetable production and consumption in Asia and the Pacific region have shown a marked upward trend over the past several years. Rising consumer demand in the region has come with greater awareness of food safety issues and increased need for convenience and quality. The fresh-cut produce sector has responded to these demands, and is currently at different stages of development across the region.

Authors: 
Jennylynd B. James
Authors: 
Tipvanna Ngarmsak
Publisher: 
Food and Agriculture Organization of the United Nations Regional Office for Asia and the Pacific
Year: 
2,010

Postharvest CO2 and Ethylene Production and Quality Maintenance of Fresh-Cut Kiwifruit Slices

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The quality attributes and gas production of fresh-cut kiwifruit slices (Actinidia deliciosa cv. Hayward) were studied to identify the optimum ranges of storage temperature, relative humidity, and atmospheric composition. Also the effects of wounding, C2H4 addition or removal, and chemical treatments (calcium, ascorbic acid, citric acid) on deterioration rate were investigated. Flesh softening was the major quality loss of stored fresh-cut kiwifruit slices.

Authors: 
I.T. Agar
Authors: 
R. Massantini
Authors: 
B. Hess-Pierce
Authors: 
A.A. Kader
Publisher: 
Journal of Food Science
Year: 
1,999

Understanding Consumer Acceptance of Early Harvested 'Hayward' Kiwifruit

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During two seasons, ‘in-store’ consumer acceptance tests were performed to determine the relationship between ripe soluble solids concentration (RSSC) and/or ripe titratable acidity (RTA) on ‘Hayward’ kiwifruit consumer acceptance. For this, 252 consumers were presented kiwifruit slice samples with RSSC of 11.0, 12.0, 13.0, and 14.0% with a RTA ranging from 0.8 to 1.2%. Kiwifruit with RSSC that ranged from 11.6 to 13.5% were always liked by consumers but with different degrees of liking.

Authors: 
Carlos H. Crisosto
Authors: 
Gayle M. Crisosto
Publisher: 
Postharvert Biology and Technology
Year: 
2,001
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