ABSTRACT
Kiwifruit is the edible berry of the woody vine Actinidia. Among the cultivars of Actinidia, the most popular are Actinidia deliciosa “Hayward” (green kiwifruit) and Actinidia chinensis “Hort 16A,” ZESPRI® (gold kiwifruit) [1]. The A. deliciosa has a soft texture and a unique avor [2,3] and commercially grown in several countries such as in Italy, New Zealand, Brazil, the United States, and Chile. While the total world production production of kiwifruit has increased by over 50% during the last decade, the kiwifruit remains a niche fruit, taking up an estimated 0.22% of the global fruit bowl, which is dominated by apples, oranges, and bananas.
