Kiwi Research This is an RSS file. You can use it to subscribe to this data in your favourite RSS reader or to display this data on your own website or blog.

First Chromosome-Scale Assembly and Deep Floral-Bud Transcriptome of a Male Kiwifruit
(Source: Frontiers in Genetics)
Source: Frontiers in Genetics - May 16, 2022 Category: Genetics & Stem Cells Source Type: research

Ultrasensitive electrochemical sensor for detection of rutin antioxidant by layered Ti 3 Al 0.5 Cu 0.5 C 2 MAX phase
In this study, an easy and green method was employed to successfully develop a Ti3Al0.5Cu0.5C2 MAX phase structure, and a Ti3Al0.5Cu0.5C2 based glassy carbon electrode (GCE) was applied for the electrochemical determination of rutin antioxidants in mandarin and kiwi samples. The developed Ti3Al0.5Cu0.5C2 MAX phase was characterized by different techniques such as X-ray photoelectron spectroscopy (XPS), thermogravimetry and differential scanning calorimetry (TG-DSC), X-ray diffraction (XRD), Brunauer-Emmett-Teller (BET), diffuse reflectance spectroscopy (DRS), transmission electron microscopy (TEM), and scanning electron mi...
Source: Food and Chemical Toxicology - April 17, 2022 Category: Food Science Authors: Ahmet Şenocak Vildan Sanko S üreyya Oğuz Tümay Yasin Orooji Erhan Demirbas Yeojoon Yoon Alireza Khataee Source Type: research

Modification in structural, physicochemical, functional, and in vitro digestive properties of kiwi starch by high-power ultrasound treatment
In this study, KS was modified by high-power ultrasound treatment (HUT) to reveal the relationship between the structure and function of KS with different treatment powers (0, 200, 400, and 600 W) and different treatment times (0, 10, 20, and 30 min). The results showed that HUT destroyed the granular morphology of KS, formed holes and cracks on the surface, and reduced the particle size and the short-range molecular order of KS. After different HUTs, the apparent amylose content (AAC), swelling power (SP), water solubility index (WSI), viscosity and setback value (SB) of KS were significantly increased, while the gelatini...
Source: Ultrasonics Sonochemistry - April 16, 2022 Category: Chemistry Authors: Jiaqi Wang Xinran Lv Tian Lan Yushan Lei Jiangtao Suo Qinyu Zhao Jing Lei Xiangyu Sun Tingting Ma Source Type: research

Genes, Vol. 13, Pages 678: Comparative Genomics Provides Insights into Adaptive Evolution in Tactile-Foraging Birds
uo Fang Tactile-foraging birds have evolved an enlarged principal sensory nucleus (PrV) but smaller brain regions related to the visual system, which reflects the difference in sensory dependence. The &ldquo;trade-off&rdquo; may exist between different senses in tactile foragers, as well as between corresponding sensory-processing areas in the brain. We explored the mechanism underlying the adaptive evolution of sensory systems in three tactile foragers (kiwi, mallard, and crested ibis). The results showed that olfaction-related genes in kiwi and mallard and hearing-related genes in crested ibis were ex...
Source: Genes - April 12, 2022 Category: Genetics & Stem Cells Authors: Li Wang Li Sun Qiu-Hong Wan Sheng-Guo Fang Tags: Article Source Type: research

Ethylene-induced potassium transporter AcKUP2 gene is involved in kiwifruit postharvest ripening
Potassium (K) is important in the regulation of plant growth and development. It is the most abundant mineral element in kiwifruit, and its content increases during fruit ripening. However, how K+ transporter wor... (Source: BMC Plant Biology)
Source: BMC Plant Biology - March 9, 2022 Category: Biology Authors: Nan Shan, Yupei Zhang, Yunhe Xu, Xin Yuan, Chunpeng Wan, Chuying Chen, Jinyin Chen and Zengyu Gan Tags: Research Source Type: research

Genome-wide identification and characterization of the TIFY gene family in kiwifruit
The TIFY gene family is a group of plant-specific transcription factors involved in regulation of plant growth and development and a variety of stress responses. However, the TIFY family has not yet been well cha... (Source: BMC Genomics)
Source: BMC Genomics - March 5, 2022 Category: Genetics & Stem Cells Authors: Junjie Tao, Huimin Jia, Mengting Wu, Wenqi Zhong, Dongfeng Jia, Zupeng Wang and Chunhui Huang Tags: Research Source Type: research

Study on population structure of kiwifruit and GWAS for hairiness character
CONCLUSIONS: The genetic basic in the fifty-six genotypes was rich. The results of clustering and morphological observations are not completely consistent, indicating the hairiness character play an important role in the classification of kiwifruit, in which two A. polygama were clustered together with those of A. chinensis var. chinensis. Phylogeny and haplotype analysis showed that the evolution of A. chinensis var. chinensis is later than that of A. chinensis var. deliciosa in A. chinesis. The loss of hairiness character on leaves, stems and peels of A. chinensis var. chinensis compare with A. chinensis var. deliciosa, ...
Source: Gene - February 17, 2022 Category: Genetics & Stem Cells Authors: Shimao Zheng Yuexing Wang Dong Qu Wang Sun Yuehua Yu Yu Zhang Source Type: research

Complete genome sequence of the kiwifruit bacterial canker pathogen Pseudomonas savastanoi strain MHT1
Pseudomonas savastanoi is an important plant pathogen that infects and causes symptoms in a variety of economically important crops, causing considerable loss of yield and quality. Because there has been no rese... (Source: BMC Microbiology)
Source: BMC Microbiology - February 4, 2022 Category: Microbiology Authors: Mingzhao Zhong, Yunhao Sun, Xianzhi Zhang, Hong Liang, Lina Xiong and Qunxin Han Tags: Research Source Type: research

Characterization of different non-Saccharomyces yeasts via mono-fermentation to produce polyphenol-enriched and fragrant kiwi wine
Food Microbiol. 2022 May;103:103867. doi: 10.1016/j.fm.2021.103867. Epub 2021 Jul 9.ABSTRACTTo improve the functional property and flavor quality of kiwi wine, the performance of 11 strains of non-Saccharomyces yeasts from 5 species were comprehensively characterized in kiwi wine. Chemical compositions and sensorial profiles of all kiwi wines were assessed. The results indicated that most non-Saccharomyces cerevisiae produced more polyphenols than Saccharomyces cerevisiae WLS21 (Sc21). A total of 130 volatiles were observed in the kiwi wines. Zygosaccharomyces rouxii IFO30 (Zr30), Zygosaccharomyces bailii IFO37 (Zb37) and ...
Source: Food Microbiology - January 27, 2022 Category: Food Science Authors: Shiqi Li Pengfei Bi Nan Sun Zhiyi Gao Xiaowen Chen Jing Guo Source Type: research