Posts Tagged “kiwifruit”
By USDA ARS
Kiwifruit and their tangy green flesh are routinely purchased and devoured throughout the year by people across the nation. This is no surprise. Kiwis are high in Vitamin C, dietary fiber, and potassium. The subtropical fruit is also a favorite of many southern U.S. producers since the delicious fruit is traditionally grown in warmer climates. California produces the vast majority of kiwis that are sold in our local grocery stores, but due to recent research advancements from U.S. Department of Agriculture scientists, this may no longer be the case.
This was not a snap decision. The research actually began in 1995 when scientists from the Agricultural Research Service’s Appalachian Fruit Research Service (AFRS) planted second-generation seedlings that originated in Rome, Italy. Only two vines survived the cold winter temperatures between 1995 and 2015, with a record low temperature during that period of –5.8 F. Of those two vines, ‘Tango’ (female) and ‘Hombre’ (male) were planted and evaluated in the AFRS’ orchards before a new crop proved that these particular cultivars could grow and thrive in traditional Mid-Atlantic and Northeastern winter climates.
In a recently published study, researchers noted that both vines grew vigorously, and received little pruning before bearing fruit. There was also no need for supplemental irrigation, fertilizer, pesticides, or a warm climate for growth.
“This cultivar isn’t currently found in the grocery store,” said Research Biologist Scientist Chris Dardick. “The flesh and texture are very similar to the kiwifruit that people already enjoy and so is the flavor. It’s easy to grow, extremely pest and disease resistant, and readily available for use by producers and nurseries in colder climate conditions.”
Tango’s fruit yields high quality in terms of size and soluble solids and are comparable to the commercial A. deliciosa cultivar Hayward. It can also remain in cold storage for extended periods of time.
The male pollinizer ‘Hombre’ is not patented and can be publicly made available upon request. The female kiwi ‘Tango’ is patented by the USDA-ARS and can be distributed to nurseries or producers once they obtain a licensing agreement. Both plants (‘Hombre’ and ‘Tango’) are essential to produce the kiwifruit. Limited quantities of budwood and/or plants from ‘Tango’ and ‘Hombre’ are also available upon request for evaluation. For more information, please contact AFRS@usda.gov.The Agricultural Research Service is the U.S. Department of Agriculture’s chief scientific in-house research agency. Daily, ARS focuses on solutions to agricultural problems affecting America. Each dollar invested in U.S. agricultural research results in $20 of economic impact.
Researchers from New Zealand’s University of Otago, Christchurch have found that daily consumption of two kiwifruit can significantly lift a person’s mood and energy levels.
In a study that was published in the Journal of Nutritional Science (JNS), the effects of the fruit on a group of 54 healthy young male university students was monitored over six weeks, with one group consuming two kiwifruit per day and the other consuming half a kiwifruit daily.
Those with higher consumption experienced significantly less fatigue and depression than the other group, and felt they had more energy.
Scientists inferred this was likely related to the two kiwifruit dose optimizing vitamin C intake, as the sample group had a low fruit consumption beforehand.
The research used a gold variety of kiwifruit.
Professor Margreet Vissers and her team from the UOC’s Centre for Free Radical Research are involved in a large on-going study to better understand the critical role of vitamin C in the human body.
“Our study provides good evidence to support the view that there are measureable health benefits to be obtained from eating a good amount of fruit and vegetables daily. For best benefit, it is important to include high vitamin C foods in your daily diet,” she said in a release.
Vissers said vitamin C helped activate a number of enzymes in the body that enhanced the levels of metabolic energy and different neurochemicals in the brain.
The study was funded by the Ministry of Business, Innovation and Employment as well as the University of Otago and kiwifruit marketer Zespri International.
Fall official begins in the USA on September 22nd, 9:49 CST. However, in a 
sense fall really kicks off in the minds of many, after Labor Day, September 3rd. It also means the beginning of fall produce loads for many new items, and is the start of late season shipping for a number of produce items. Total USA produce volume does not match that of summer, but it certainly beat the low volume season of winter.
California provides a lot of loading opportunties for produce haulers during the fall season.
Grapes – Historic shipments of table grapes from the San Joaquin Valley will peak in September. Nearly 110 million 19-pound cartons are expected to be shipped by the end of the season in late 2012.
Oranges – While the smaller valencia loadings, expected to total 28 million boxes, end in October, the much larger navel orange crop kicks in as valencia finish.
Apples – While shipments have been underway for several weeks, loadings of the popular fuji and granny smith varieties have just started.
Strawberries – Shipments are running about 11 percent ahead compared to this time last year. While loadings are past their summer peak, decent volume continues into the fall. Through August about four to five million trays were being shipped, and this will drop to around three to four million trays during September. While most strawberry shipments through the summer have been from the Watsonville/Salinas area, those loadings with be in decline before ending in late November. The volume from that area will be replaced with shipments originating from Oxnard.
Pomegranates – This may not be one of the visible or promenate produce items for hauling, yet there will be about four million boxes of pomegranates shipped, beginning in early October.
Kiwifruit — About two-thirds of the loadings originate out of the Southern San Joaquin Valley and about one-third from the northern Sacramento Valley. Shipments are expected to be down 15 to 20 percent for the 2012-13 season, with loading forecast at about 7 million, seven pound trays, with loadings to kick off around the second week of October.
Persimmons – Average shipments are forecast, with loadings becoming available around the third week of September from such towns as Madera and Reedley.
Pumpkins – Shipments got underway from around Manteca, CA the week of August 27th., which is about normal. However peak loadings are not expected until the end of September and early October.
Besides being one of the better priced items in your produce deparment 
this year, a new study touts the benefits of eating kiwifrut..
Kiwifruit have long thought to be a nutritional powerhouse. But a new nutritional analysis published in the peer reviewed journal Nutrition Today further verifies that fact. The author of the paper, Dr. Keith Singletary, Professor Emeritus of Nutrition at the University of Illinois, found that in addition to its antioxidant benefits, kiwi fruit can also help the digestive tract and even your skin.
“Potential benefits include a rich source of antioxidants, improvement in gastrointestinal laxation, lowering of blood lipids, and alleviation of skin disorders,” as stated in the published paper titled, “Kiwifruit: Overview of Potential Health Benefits.”
The Nutrition Today paper stated that kiwifruit is also a rich source of vitamin C as well as folate, potassium and dietary fiber. The paper cited ongoing, preliminary research that is investigating other possible health benefits associated with kiwi consumption. “The fruit’s content of nutrients and biologically active phytochemicals has stimulated investigations into its antioxidant and anti-inflammatory actions that might then help prevent cardiovascular disease, cancer and other degenerative disorders.”
The California kiwifruit growers, as a member of the International Kiwifruit Organization (IKO), partnered with other kiwifruit growers around the world in conducting the research that further affirms these known potential nutritional benefits of consuming kiwifruit.
California represents 98% of U.S. kiwifruit production or about one-third of all the fresh kiwifruit supplies in the United States during the season. California farmers produce up to eight million trays of the nutritious fruit from September to May with its primary production in October and November. As domestic production from California has increased, kiwifruit has become an increasingly popular fruit for Americans.
The 2012/13 crop is well on its way into the growing season and the mild summer weather California has experienced thus far is sure to promote good size and great flavor.
The full Nutrition Today article can be viewed here.
Source: California Kiwifruit Growers
I’ve had plenty of disappointments buying fruit in the wintertime, but these fagile 
items just have a lot more obstacles to overcome, especially with a finicky Mother Nature. But I”ve got to say I’ve been pretty pleased with the winter strawberries and kiwifruit I’ve been purchasing.
Living here in Oklahoma I haven’t had any strawberries from California in a while, probably because of limited volume. However, I’ve been eating plenty of strawberries from Mexico. Latest brand is Fresh Kampo. I’ll give the brand a grade of B-plus. The Mexican berries have good color, quality, taste, and average size, plus have not had any break down for three days after purchase.
California is providing an excellent crop of kiwifruit now. Continues to be one of the best buys in the produce department, at least where I live — 3 kiwis for a buck. Happy shopping!
When everything we seem to buy anymore is going up in price, two items that should be bucking the trend are pears and kiwifruit. Both are now in abundance.
Wholesale pear prices have actually dropped a little from last season coming of Washington state. The question is whether you’ll see any lower prices at retail. Retailers love to pay less for product, yet pocket the savings for themselves. Much of it depends on how much competition the retailer is facing. I’ve tried 3 varieties of pears so far this season. The Bartlett pears were tasty and juicy; yum, yum. However, the Bosc variety and Red pear was not nearly as good.
I recently wrote about kiwifruit from New Zealand and Italy with NZ winning the taste competition. Now kiwi from California is in abundance and it’s really good in quality and taste. While retail prices on many produce items are climbing, kiwi continues to be one of the best buys in the produce department.
These furry looking little “critters” are one of my favorites! Great for breakfast or snacks. My local supermarket has been carrying Kiwis from both Italy and New Zealand. Nobody loves Italian pasta more than I, but I’m sorry the kiwi from Italy I’ve bought is hard a rock. I take it home and two weeks later it’s still that way. Out of desperation, I finally cut it open. It lacks juice, sweetness and taste. On the other hand the New Zealand kiwi has been excellent…..When purchasing kiwi look for firmness when feeling the fruit that “gives” slightly when pressing it. Kiwi with wrinkels is showing shrink, and will be — if not already, over ripe and past its prime….Pricewise, it’s been one of the best buys in the produce department.