Search Results (95)

Quality and mechanical resilience are crucial for reducing losses in fruit production and for supporting food chains. Indeed, integrating empirical data with rheological models bridges gaps in fruit processing equipment design. Therefore, the objective of this research is to analyze the relationship between the mechanical and physical properties of seven economically important fruits—nectarine, kiwi, cherry, apple, peach, pear, and apricot—to assess their mechanical behavior and post-harvest quality. Standardized compression, creep, and puncture tests were conducted to establish mechanical parameters, such as rupture force, elasticity, and deformation energy. Physical characteristics including size, weight, density, and moisture content were also measured. The results indicated significant differences among the various categories of fruits; apples and pears were most suitable for mechanical harvesting and long storage periods, whereas cherries and apricots were least resistant and susceptible to injury. Correlations were high among the physical measurements, tissue firmness, and viscoelastic properties, thereby confirming structural properties’ contribution in influencing fruit quality and handling efficiency. The originality of this research is in its holistic examination of physical and mechanical properties under standardized testing conditions, thus offering an integrated framework for enhancing post-harvest operations. These findings offer practical insights for optimizing harvesting, packaging, transportation, and quality monitoring strategies based on fruit-specific mechanical profiles. Full article

Eliminating all forms of poverty is a core component of the United Nations’ Sustainable Development Goals. At the household level, poverty and income inequality significantly threaten farmers’ sustainable development and food security. Based on a sample of 1234 kiwi farmers from the Shaanxi and Sichuan provinces in China, this paper empirically examines the impact of participation in agricultural industry organizations (AIOs) on household income and income inequality, as well as the underlying mechanisms. The results indicate the following: (1) Participation in AIOs increased farmers’ average household income by approximately 19,570 yuan while simultaneously reducing the income inequality index by an average of 4.1%. (2) Participation increases household income and mitigates income inequality through three mechanisms: promoting agricultural production, enhancing sales premiums, and improving human capital. (3) After addressing endogeneity concerns, farmers participating in leading agribusiness enterprises experienced an additional average income increase of 21,700 yuan compared to those participating in agricultural cooperatives. Therefore, it is recommended to optimize the farmer–enterprise linkage mechanisms within agricultural industry organizations, enhance technical training programs, and strengthen production–marketing integration and market connection systems, aiming to achieve both increased farmer income and improved income distribution. Full article

Background/Objectives: Growing interest in natural, health-promoting ingredients for functional foods, nutraceuticals, and cosmetics has increased the demand for bioactive compounds from kiwi (Actinidia deliciosa). This study aimed to assess the antioxidant, anti-inflammatory, and antithrombotic properties of amphiphilic bioactives extracted from kiwi fruit and its by-products, including peel, seeds, and pulp. Methods: Bioactive compounds were extracted and analyzed using liquid chromatography–mass spectrometry (LC–MS) and attenuated total reflectance–Fourier transform infrared (ATR–FTIR) spectroscopy. Antioxidant activity was evaluated using DPPH and ABTS radical scavenging assays. Anti-inflammatory and antithrombotic effects were assessed through inhibition of platelet aggregation induced by platelet-activating factor (PAF) and adenosine diphosphate (ADP) in human platelets. Results: All extracts showed significant antioxidant activity. FTIR and LC–MS analyses confirmed the presence of phenolics, flavonoids, carotenoids, and polar lipids. Kiwi peel extract exhibited the strongest inhibition of PAF- and ADP-induced platelet aggregation, attributed to its higher content of phenolics and unsaturated polar lipids. LC–MS data indicated a favorable fatty acid profile with high omega-9 levels and a low omega-6/omega-3 ratio. Polar lipid structural analysis revealed a predominance of phospholipids with unsaturated fatty acids at the sn-2 position. Conclusions: Kiwi by-products are valuable sources of health-promoting bioactives with antioxidant and anti-inflammatory potential. These findings support their incorporation into nutraceutical, nutricosmetic, and cosmeceutical products and lay the groundwork for further studies on safety, efficacy, and practical application. Full article

A lack of distinctive features has become a significant factor limiting the development of kiwi wine. However, the rapidly growing trend of healthcare-oriented composite fruit wine with health functions and diverse flavors presents a way to address this issue. A kiwi wine fermentation method was investigated by incorporating the medicinal and edible fruits of Cornus officinalis. The results indicate that adding Cornus officinalis introduced a unique component known as iridoid glycosides to the wine. Additionally, the concentrations of phenols, total iridoid glycosides, and most aroma compounds in the wine increased after the addition of crushed Cornus officinalis following alcoholic fermentation. As the proportion of Cornus officinalis in the kiwi wine rose, so did polyphenolic substances and total iridoid glycosides; however, this diminished the wine’s clarity. Additionally, a yeast addition of 200 mg/L demonstrated optimal fermentation capabilities, and a bentonite addition of 1.1 g/L exhibited an outstanding clarifying effect. These results not only enhance nutritional value and quality but also provide a theoretical foundation for the production of high-quality Cornus–kiwifruit composite wine. Full article

Cisplatin is a highly cytotoxic drug used for the treatment of head, neck, and soft tissue cancers; however, it has nephrotoxic effects that can lead to acute kidney injury. Protocatechuic acid (PCA) is a natural widely available antioxidant found in many fruits such as kiwi, mango, and berries. We have recently shown that PCA reduced renal injury in a mouse model of unilateral ureteral obstruction. The current study aims to investigate the protective effects of PCA in Cisplatin-induced inflammation in vitro in Boston University Mouse Proximal Tubular (BUMPT) cells. BUMPT cells were cultured in complete DMEM. Confluent BUMPT cells were then treated with 20 μM Cisplatin ± PCA 50 or 100 μM for 24 h. PCA treatment showed a dose-depending increase in % cell viability in Cisplatin-treated BUMPT cells. PCA treatment also dose-dependently decreased Cisplatin-induced increases in oxidative stress (ROS and TBARS), inflammation (p-NF-κB and IL-6), and apoptosis (cleaved caspase-3 and % of TUNEL⁺ cells) compared to Cisplatin-only treatment. The reduction in oxidative stress, inflammation, and apoptosis with PCA treatment in Cisplatin-treated BUMPT cells was associated with decreases in tubular physical barrier resistance and the expression of the tight junction protein zonula occludens-1 (ZO-1) when compared to BUMPT cells treated with Cisplatin alone. The current findings suggest that PCA treatment improves tubular barrier function in Cisplatin-treated BUMPT cells via reductions in oxidative stress, inflammation, and apoptosis. Full article

While studies on the co-fermentation of fruits and grapes are reported in the literature, blends of wine and fruit wine have never been investigated before. We characterised a blend (80:20 v/v) of Trebbiano Abruzzese white wine, organic kiwifruit wine, and the sparkling beverage obtained by its successive refermentation in a bottle. A persimmon/kiwifruit wine (50:50 v/v), after and before alcoholic fermentation, was also analysed. The buffer capacity, redox potential, concentration of selected polyphenols, total polyphenol content, antioxidant activity, and volatile profile were evaluated. The addition of kiwifruit wine to Trebbiano Abruzzese confers, to the final beverage, an appreciable improvement in terms of antioxidant activity, related to the content of polyphenols and ascorbic acid, which is substantially preserved in the sparkling product. Appreciable differences in the aroma of the blend compared to pure wine are mainly associated with the increased content of norisoprenoids, terpenes, methyl esters, and sulphur compounds, arising from the kiwifruit wine. The innovative beverages here proposed exhibit distinctive compositional and sensorial attributes that can be appreciated by consumers. Full article

Background/Objectives: The Suppressor of Female Function (SOFF) and Shy Girl (SyGI) gene families play vital roles in sex determination in dioecious plants. However, their evolutionary dynamics and functional characteristics remain largely unexplored. Methods: Through this study, a systematic bioinformatics analysis of SOFF and SyGI families was performed in plants to explore their evolutionary relationships, gene structures, motif synteny and functional predictions. Results: Phylogenetic analysis showed that the SOFF family expanded over time and was divided into two subfamilies and seven groups, while SyGI was a smaller family made of compact molecules with three groups. Synteny analysis revealed that 125 duplicated gene pairs were identified in Kiwifruit where WGD/segmental duplication played a major role in duplicating these events. Structural analysis predicted that SOFF genes have a DUF 247 domain with a transmembrane region, while SyGI sequences have an REC-like conserved domain, with a “barrel-shaped” structure consisting of five α-helices and five β-strands. Promoter region analysis highlighted their probable regulatory roles in plant development, hormone signaling and stress responses. Protein interaction analysis exhibited only four SOFF genes with a close interaction with other genes, while SyGI genes had extensive interactions, particularly with cytokinin signal transduction pathways. Conclusions: The current study offers a crucial understanding of the molecular evolution and functional characteristics of SOFF and SyGI gene families, providing a foundation for future functional validation and genetic studies on developmental regulation and sex determination in dioecious plants. Also, this research enhances our insight into plant reproductive biology and offers possible targets for breeding and genetic engineering approaches. Full article

Automated kiwi harvesting hinges on the seamless deployment of a detection model and the accurate detection of kiwifruits. However, practical challenges, such as the limited computational resources on harvesting robots and occlusions among fruits, hinder the effectiveness of automated picking. To address these issues, this paper introduces EDT-YOLOv8n, a lightweight and efficient network architecture based on YOLOv8n. The proposed model integrates the Effective Mobile Inverted Bottleneck Convolution (EMBC) module to replace the C2f modules, mitigating the channel information loss and bolstering generalization. Additionally, the DySample upsampler, an ultra-lightweight and effective dynamic upsampler, improves feature extraction and resource efficiency when compared to traditional nearest-neighbor upsampling. Furthermore, a novel Task Align Dynamic Detection Head (TADDH) is implemented, incorporating group normalization for a more efficient convolutional structure and optimizing the alignment between the classification and localization tasks. The experimental results reveal that the proposed EDT-YOLOv8n model achieves higher precision (86.1%), mAP0.5 (91.5%), and mAP0.5-0.95 (65.9%), while reducing the number of parameters, the number of floating-point operations, and the model size by 15.5%, 12.4%, and 15.0%, respectively. These improvements demonstrate the model’s effectiveness and efficiency in supporting kiwifruit localization and automated harvesting tasks. Full article

More than ten species of the Actinidia Lindl. genus bear edible fruits rich in biologically active compounds, which are essential and beneficial for human health. The most popular cultivars today are the large-fruited Actinidia species, A. deliciosa and A. chinensis, commonly known as kiwi. However, small-fruited kiwi cultivars are gaining prominence due to their high nutritional value, superior cold resistance, and suitability for temperate climates. In Russia, these are represented by Far Eastern species: A. arguta, A. kolomikta, and A. polygama. Despite increasing consumer interest, Russian Actinidia cultivars remain little studied, with fragmented genetic data available for breeding purposes. Our objective was to analyze the Actinidia collection at the Federal Horticultural Center for Breeding, Agrotechnology, and Nursery and the N.V. Tsitsin Main Botanical Garden (MBG RAS, Moscow), which includes samples from four species, A. kolomikta, A. arguta, A. polygama, A. purpurea, interspecific hybrids, and derived varieties, using RAD sequencing. We assessed the genetic variability of all species, identified population groups within A. kolomikta and A. arguta based on origin, determined ploidy levels across the collection, and identified a set of SNP markers associated with valuable agronomic traits. Full article

(1) Background: Kiwifruit is a globally valued fruit. Its industrial processing produces a substantial amount of waste, particularly peels, which present an appealing potential source of bioactive compounds. This study focuses on optimizing the extraction of phenolics from kiwi peels using a water bath (WB) and infrared irradiation (IR) and assessing their biological activities. (2) Methods: Optimal conditions for polyphenol extraction from kiwifruit peels, in terms of temperature and time, were determined using Response Surface Methodology. Total phenolic content (TPC) was measured by the Folin–Ciocalteu method, and antioxidant activity was assessed utilizing the DPPH method. Antibacterial activities against Bacillus cereus, Staphylococcus aureus, Escherichia coli, and Salmonella Typhimurium were determined using the minimum inhibitory concentration (MIC). The lyophilized extract was tested for its anticancer effect on A549 lung cancer cell lines. The phytochemical profiles of the WB and IR extracts were analyzed through High-Performance Liquid Chromatography (HPLC). (3) Results: The optimal extraction conditions for the WB method were found to be 75 °C for 35 min, and 90 °C for 5 min for IR. The corresponding TPC obtained by IR was 21 mg GAE/g DM, which was 4.4 times higher than that obtained by WB (4.8 mg GAE/g DM). This indicates that IR was more efficient in extracting phenolics from kiwi peels. The antioxidant activity under the optimum conditions of WB and IR was 14 mg TE/g DM and 16 mg TE/g DM, respectively. Both the WB and IR extracts demonstrated antibacterial activity against B. cereus with an MIC value of 25 mg/mL. Additionally, the IR extract displayed an antibacterial effect against S. aureus, with an MIC value of 50 mg/mL. The WB and IR kiwi peel extracts were effective in significantly reducing A549 cell viability at 50 µg/mL and 100 µg/mL, respectively. Caffeic acid (0.54 ppm) and catechin (5.44 ppm) were the major polyphenols identified in WB and IR extracts, as determined by HPLC. (4) Conclusions: IR was more efficient in extracting phenolics from kiwi peels than WB. The findings also suggest that kiwi peel can be effectively utilized as an antioxidant, antibacterial, and anticancer agent. Full article

The unequivocal understanding of the planetary-global climate change has rendered the apportionment of sources and sinks of greenhouse gases in the terrestrial domain, an urgent priority. In the present study, the micrometeorological method of “dynamic gradient fluxes” coupled with the Monin–Obukhov similarity theory, was utilised for the determination of net ecosystem exchange of carbon dioxide (CO₂) from a kiwi plantation. This annual net exchange, in conjunction with the energy and fertiliser equivalent CO₂ used, established the CO₂ footprint of the produce. For the year 2023, the CO₂ Net Ecosystem Exchange (NEE) is −16.20 tonnes per hectare per year (CO₂ uptake by the plantation). The cultivation processes used throughout the year consumed +2.96 tonnes per hectare per year, and after deduction of this value from the NEE, the result is in a net CO₂ sink for the kiwi plantation of −13.24 tonnes per hectare per year. It is hence obvious that, under these conditions, the kiwi plantations in Greece can be net CO₂ sinks. This result is of increasing importance since the country is the fourth largest producer of kiwi globally, with production increasing in later years. Full article

Rosa damascena is mostly grown for its usage in the food, medical, and perfume industries, while it is also used as an attractive plant in parks, gardens, and homes. The use of R. damascena essential oil may yield new results in relation to the antimicrobial activity of essential oils and their use mainly in extending the shelf life of foods. This study investigates the chemical composition and antimicrobial properties of Rosa damascena essential oil (RDEO) using gas chromatography–mass spectrometry (GC-MS) and various bioassays to explore its potential applications in food preservation and microorganism growth control. The GC-MS analysis revealed that RDEO is predominantly composed of phenylethyl alcohol (70%), which is known for its antimicrobial and aromatic properties. Additionally, other significant constituents were identified, including nerol, citronellol, and geraniol, which may contribute to the EOs overall bioactivity. The antimicrobial activity was assessed through the minimal inhibition concentration against five Candida yeast strains, four Gram-positive, and four Gram-negative bacteria, including biofilm-forming Salmonella enterica. Determination of minimum inhibitory concentrations (MIC) revealed the strongest effects of RDEO’s on Gram-negative species, with MIC₅₀ values as low as 0.250 mg/mL for S. enterica. Moreover, an in situ assessment utilizing fruit and vegetable models demonstrated that the vapor phase of RDEO significantly suppressed microbial growth, with the most substantial reductions observed on kiwi and banana models. As a result of our study, the antimicrobial effect of RDEO on the microbiota of sous vide processed eggplant was detected, as well as an inhibitory effect on S. enterica during storage. The insecticidal activity against Megabruchidius dorsalis Fahreus, 1839, was also studied in this work and the best insecticidal activity was found at the highest concentrations. These results suggest that RDEO has the potential to serve as a natural antimicrobial agent in food preservation and safety applications, providing an alternative to synthetic preservatives. Full article

To address the challenges associated with kiwi fruit detection methods, such as low average accuracy, inaccurate recognition of fruits, and long recognition time, this study proposes a novel kiwi fruit recognition method based on an improved lightweight network S-YOLOv4-tiny detection algorithm. Firstly, the YOLOv4-tiny algorithm utilizes the CSPdarknet53-tiny network as a backbone feature extraction network, replacing the CSPdarknet53 network in the YOLOv4 algorithm to enhance the speed of kiwi fruit recognition. Additionally, a squeeze-and-excitation network has been incorporated into the S-YOLOv4-tiny detection algorithm to improve accurate image extraction of kiwi fruit characteristics. Finally, enhancing dataset pictures using mosaic methods has improved precision in the characteristic recognition of kiwi fruits. The experimental results demonstrate that the recognition and positioning of kiwi fruits have yielded improved outcomes. The mean average precision (mAP) stands at 89.75%, with a detection precision of 93.96% and a single-picture detection time of 8.50 ms. Compared to the YOLOv4-tiny detection algorithm network, the network in this study exhibits a 7.07% increase in mean average precision and a 1.16% acceleration in detection time. Furthermore, an enhancement method based on the Squeeze-and-Excitation Network (SENet) is proposed, as opposed to the convolutional block attention module (CBAM) and efficient channel attention (ECA). This approach effectively addresses issues related to slow training speed and low recognition accuracy of kiwi fruit, offering valuable technical insights for efficient mechanical picking methods. Full article

Kiwi’s increased popularity as a healthy fruit with several agro-food applications has increased the amount of bio-waste produced like leaf, peel, and seed by-products, usually combined to form a kiwi pomace, which increases the environmental footprint of kiwi fruit and waste management costs. The aim of the present study is to thoroughly review and outline the nutritional content and bioactive components of both kiwi fruit and its by-products, as well as the innovative approaches to obtain and valorize kiwi’s bioactives, phytochemicals, vitamins, and nutrients in several functional food products, nutraceuticals, and cosmetics applications with health-promoting properties. The antioxidant and anti-inflammatory properties and mechanisms of action of the extracted polyphenols, flavonoids, flavones, organic acids, and other bioactive components in both the fruit and in its functional products are also elucidated. Emphasis is given to those bioactive ingredients and extracts from kiwi by-products that can be valorized in various functional foods, supplements, nutraceuticals, nutricosmetics, cosmeceuticals, and cosmetics-related applications, with antioxidant and anti-inflammatory health-promoting properties. Characteristic examples with reported health benefits are the functional kiwi fruit jelly (FKJ),fermented kiwi fruit products like wine, starchy kiwi fruit flour (SKF), and kiwi-derived functional protein bars, cheese and flour, as well as several nutraceuticals and functional cosmetics with kiwi bioactives improving their antioxidant, antiaging, and photoprotective properties, collagen synthesis, skin density, hydration, elasticity, and the wound healing process, while beneficially reducing skin roughness, wrinkles, hyperpigmentation, keratinocyte death, and DNA and cell damage. The limitations and future perspectives for these kiwi bioactive-based applications are also discussed. Full article

The present study aimed to investigate the impact on nutritional and functional properties of dried kiwifruit (Actinidia chinensis cv. Sungold) slices during conservation for 120 days in sealed containers in the dark at 25 °C. For this purpose, kiwifruits slices were dried at two different temperatures, 40 and 55 °C, for 30 and 25 h, respectively. Fresh and dried kiwi slices were analyzed for their pH, activity water, total solid soluble (TSS), color, titratable acidity, total phenols (TPC) and flavonoids content (TFC), organic acids, and radical scavenging activities. Analysis carried out on the dehydrated samples showed a good aptitude of kiwi material towards the drying process. Particularly, it has been observed that the drying treatment at low temperature helped to preserve the nutraceutical properties of the fruits. In fact, samples treated at 40 °C (KLT) showed at day 0 (T0) the highest TPC and TFC with values of 979.42 Gallic Acid Equivalents (GAE)/100 g of dried weight (dw) and 281.84 mg catechin equivalents (CTE)/100 g dw even if compared with fresh kiwi slices sample (FKF). Moreover, KLT also exhibited the highest values of antioxidant activity (1657 mmol Trolox/100 g dw). After 120 days storage, all dried samples showed a high ascorbic acid content (429–339 mg/100 g dw fruits) and only a slight variation of physicochemical parameters. Textural Parameters (hardness, springiness, cohesiveness, gumminess, and chewiness), apart from resilience results, showed significant differences between kiwifruit dried at 55 °C and at 50 °C (KLT and KHT, respectively). Color and aroma intensity were the main sensory descriptors with higher scores. Full article