KIWI FESIVILE STUDY : An Organic Fruit

Kiwi: An Organic Fruit

Introduction

Kiwi fruit is a berry which is also known as Chinese gooseberry. It is native to China and taste

Described as sweet and tart flavor just like gooseberry. That’s why it is called as Chinese

Gooseberry. This fruit is brought to the New Zealand from the china in the early 20th century by the missionaries. Its name is derived from the native bird of the New Zealand i.e. “Kiwi”. It belongs to the family Actinidia and its botanical name is Actinidia delicosa. The species delicosa is the most common variety found which is also known as Hayward kiwi. It is declared as the national fruit of the China but the Actinidia genus is native to India, Japan and Chile. The largest Producers of this fruit are the Italy, Japan and Chile in the respective order.

Kiwifruit or Chinese gooseberry (Actinidia deliciosa) is known as ‘China’s miracle

fruit, and ‘the horticultural wonder of New Zealand’. From China it is spread to

New Zealand where it was recognized as a potential fruit and became a popular

backyard vine. Its commercial cultivation in India has been extended to the mid

hills of Himachal Pradesh, Jammu and Kashmir, Sikkim, Meghalaya, and hills of

Manipur. A ripe kiwifruit is refreshing, delicate flavor with pleasing aroma and

high nutritive value. It is mostly eaten as fresh fruit or combined with other fruits

in salad and desserts. The nutritive value and flavor are retained when the fruit is

processed to Jam, Jelly or preserves. The fruit is rich in vitamin C and contains an

enzyme that tenderises meat, thus it can be rubbed into steaks before boiling.

Cultivation of the fuzzy kiwifruit spread from China in the early 20th century, when seeds

were introduced to New Zealand by Mary Isabel Fraser, the principal of Wanganui Girls'

College, who had been visiting mission schools in Yichang, China. The seeds were planted in

1906 by a Wanganui nurseryman, Alexander Allison, with the vines first fruiting in 1910. The first commercial planting of Chinese gooseberries occurred in 1937 in New Zealand by the orchardist Jim Mac Loughlin. The fruit proved popular with American servicemen in New Zealand during World War II. In 1952, Mac Loughlin partnered with the New Zealand Fruit Federation to market and export the fruit in the United States market. Due to pioneering research into the transportability of the fruit by John Pilkington Hudson and others at the agriculture department in Wellington, this was the first international export of the kiwifruit.

Top kiwifruit-producing countries in 2012

Rank Country Production

(Metric Tones)

1 Italy                                       384,844

2 New Zealand                         376,400

3 Chile                                      240,000

4 Greece                                   161,400

5 France                                     65,253

6 Turkey                                      36,781

7 Iran                                            32,000

8 Japan                                          28,000

9 United States                              26,853

10 Portugal                                     25,000

World                                          1,412,351

Source: UN Food & Agriculture Organization

It grows at altitudes of 600-2000 meter and requires warm climate. It has very handsome

Foliage and comes under shrubs due to its climbing characteristics. It is oval in shape and having 2.0-3.1 inch in length and 4.5-5.5 cm in diameter. It appears fuzzy, dull brown in color from Outside and has translucent emerald green flesh. The cream consistency of the flesh gives the Taste of the mixture of banana and strawberry.

In this fruit, there is no need to remove the seeds and can be consume as whole. It can be

Considered delicate, easily chewed and palatable to eat. That’s how its maximum nutrition

Potential is to get obtained. Nutritionally, kiwi fruit is rich source of vitamin C, fair amount of Potassium and magnesium content, and small amount of vitamin A. The edible skin of the fruit Contain good source of flavonoids, beta-carotene, anti oxidants and significant level of dietary Fiber. Along with this, the fruit is also low in saturated fat, high in polyunsaturated fat (omega-3 Fatty acids) and there is no cholesterol involved. The fruit contain protein-dissolving enzyme i.e.Actinidia enzyme which is used for the meat tenderization at commercial level. The fruit contain calcium oxalates crystals in the form of raphides.

It holds the great features of complete- whole food. They are naturally sweet, juicy and

delicious. Kiwifruit provides such nutrients that offer many extraordinary benefits above and

beyond the normally present in most of the fruit. Since it contain 90 percent of its weight by the water. Hence, provides comparatively low calories than banana, peach, apple etc. it also has two Percent of crude protein and high fiber content that helps to prevent the colon cancer,

Cardiovascular disease, digestive ills and even in diabetes.

Nutritional value of fresh and raw kiwifruit per 100 g

Nutritional parameters Values

Energy                                                         255 kJ (61 kcal)

Carbohydrates                                                  14.66 g

Sugars                                                               8.99 g

Dietary fiber                                                       3.0 g

Fat                                                                    0.52 g

Protein                                                              1.14 g

Photochemical

Lutein and Zeaxanthin                                   122 μg

           

Vitamins

Thiamine (Vitamin B1)                                      0.027 mg

Riboflavin (Vitamin B2)                                    0.025 mg

Niacin (Vitamin B3)                                           0.341 mg

Vitamin B6                                                                          0.63 mg

Folate (Vitamin B9)                                           25 μg

Vitamin C                                                         92.7 mg

Vitamin E                                                         1.5 mg

Vitamin K                                                         40.3 μg

Minerals

Iron                                                                  0.31 mg

Magnesium                                                       17 mg

Phosphorus                                                       34 mg

Potassium                                                         312 mg

Sodium                                                             3 mg

Zinc                                                                  0.14 mg

Manganese                                                       0.098 mg

Calcium                                                            34 mg

Production Technology

Agro-climatic requirements:

Kiwi can be grown in areas experiencing 700-800 chilling hours

(no. of hours during which temperature remains at or below 70 C during the winter season). The plant can be grown at 800-1500 m above MSL. A rainfall of about 150 cm per year is sufficient.

The rainfall should be well distributed during the growing period. The plant does not withstandstrong winds and frost during the growing period because of its vigorous vegetative growth,large leaves and vine habit.

Adaptations:

 The plants need a long growing season (at least 240 frost-free days), which will

not be hampered by late winter, or early autumn freezes. For high yield and quality fruits it

requires 700-800 chilling hrs below 70c to break its dormancy period. High temperature (>350c) accompanied by high insulation, low humidity, sunscald and heat stress are the main problem in its cultivation.Kiwifruit prefer somewhat acid (pH 5 - 6.5), well-drained soils that are rich in organic matter. The plants do not tolerate salty soils. Deep, rich, well-drained sandy loam soils are ideal for cultivation of kiwi. A soil pH slightly less than 6.9 results in maximum yield but higher pH upto 7.3 adversely affects the yield due to Mn deficiency.

Growing and Potential Belts:

 The crop can come up very well in certain locations of Himachal Pradesh and parts of Kerala. These two states have the potential for commercial cultivation of the crop.

Varieties Cultivated:

Important kiwi varieties cultivated in India are Abbott, Allison, Bruno,

Hayward, Monty and Tomuri.

Land Preparation:

Steep land is contoured into terraces for planting vines. The rows are to be Oriented in a north-south direction to avail maximum sunlight. A thorough preparation of soil is Essential for the successful establishment of its vineyard. Preparation of pits, mixture of farmyard manure and filling of pits are to be completed by December.

Planting Material:

Plants are mostly propagated vegetatively through cuttings and grafting.

Planting season:

Planting is usually done in the month of January. The planting should be done at the same depth at which the plants were growing in the nursery. The soil should be firmly Placed around the roots. The plants are pruned hard to about 30 cm. to encourage vigorous Growth.

Spacing:

Planting distance varies according to variety and system of training. Usually, T-bar and

pergola system are adopted for planting. In T-bar, a spacing of 4 m. from row to row and 5-6 m.from plant to plant is common whereas in pergola system, a spacing of 6 m. from row to row should be maintained.

Nutrition:

A fertilizer dose of 20 kg farmyard manure (basal dose), 0.5 kg NPK mixture

containing 15% N is recommended for application every year. After 5 years of age, 850-900 g.N, 500-600 g P, 800-900 g K and farmyard manure should be applied every year.

Kiwi requires high chloride because its deficiency adversely affects the growth of shoot

and roots. In contrast, excess levels of B and Na are harmful. The N fertilizer should be applied in two equal doses, half to two-thirds in January-February and the rest after fruit set in April-May. In young vines the fertilizer is mixed in the soil within the periphery of the vine, and for the matured vine it is broadcast evenly over the entire soil surface.

Pollination:

The burden of pollination rests mostly with honeybees, though wind and other

beneficial insects also play a role. With few exceptions, a separate, nonfruiting male plant is

Needed to fertilize (and induce fruiting) of female plants. The male should be no further than 35feet from females. Do not be surprised if it appears that female flowers have stamens, the male flower parts. The stamens are there, but the pollen they shed is sterile. Similarly, male flowers have small, non-functional ovaries. One male plant can fertilize the flowers of 8 or so females and male and female plants need not be the same species of Actinidia in order to cross-pollinate. Bloom times of male and female flowers must coincide, though. Hand pollination is practical if you grow only a few plants. Merely pluck off a male blossom and lightly rub it on a half-dozen Female flowers. Then go pluck another male, repeat the rubbing, and so forth.

Training:

Training is required to establish and maintain a well-formed framework of main

Branches and fruiting arms. The supporting branches are erected even before planting the vines or thereafter as early as possible. Three types of supporting structures (fences) are constructed. A single wire fence is commonly adopted though another wire is sometimes provided and then structure takes the form of kniffin system. One 2.5 mm. thick tensile wire is strung on the top of pillars which are 1.8-2.0 m. high above the ground. The pillars are made of wood, concrete or iron and are erected at a distance of 6m. From each other in a row. The wire tension at installation should not be over-strained otherwise wire can break at knot due to crop load. A cross arm (1.5m.) on the pole also carries two outrigger wires. This training is known as T-bar or overhead trellis/telephone system. The laterals arising from the main branch are trained on canopy of three wires.

A flat topped network or criss-cross wires are prepared to train vines on pergola or bower

System. The system is costly and difficult to manage but gives higher yield.

Irrigation:

Irrigation is provided during September-October when the fruit is in initial stage of

Growth and development. Irrigation at 10-15 days interval has been found to be beneficial.

Intercultural Operations

Inter-cropping:

Inter-cropping with vegetables and leguminous crops is beneficial during the

Initial five years of plantation.

Harvesting and Yield:

Kiwi vine starts bearing at the age of 4-5 years while the commercial

Production starts at the age of 7-8 years. The fruits mature earlier at lower altitude and later at

High altitudes because of variation in temperature. Large sized berries are harvested first while smaller ones are allowed to increase in size. After harvesting, the fruits are rubbed with a coarse cloth to remove stiff hairs found on their surface. Hard fruits are transported to the market.Subsequently, they lose their firmness in two weeks and become edible. The fruits can be stored for about one month at room temperature and for four months in the cold storage. To make the fruit attractive, their surface hairs may be rubbed.

On an average, the fruit yield varies from 50-100 kg. /vine. Vines on trellis produce

About 25 tones/ha after 7 years.

Post Harvest Management

Grading:

Fruits are graded on the basis of their weight. Fruits weighing 70 g and above are

Graded as ‘A’-grade fruits and between 40-70 g as ‘B’ grade fruits.

Storage:

 Kiwi fruits have an excellent keeping quality. The fruits can be kept in good condition

in a cool place without refrigeration upto 8 weeks. It can be kept for 4-6 months in a cold storage at -0.60to 00 C. So once it gets ripe, to prevent the quality of the fruit, it should be stored at refrigerated environment only and should not be kept direct sunlight because it produces ethylene gas readily. Kiwi fruit can also be preserved in the form of value added products like jam, jelly, squash, sauce etc for the human consumption.

Packing:

There is no standard package for kiwi fruits. Cardboard boxes of 3-4 kg capacity are

generally used for packing. Polythene liners in storage cases are very effective in maintaining

high humidity and can be used to maintain fruits in good condition for a longer period.

Transportation:

Road transport by trucks/lorries is the most convenient mode of transport due

to easy approach from orchards to the market.

Marketing:

Majority of the growers sell their produce either through trade agents at village level

or commission agents at the market.

Health Benefits of Kiwifruit

· Protect from Age-Related Muscular Degeneration (ARMD):

As it contain high amount of anti oxidants viz. Vitamin A, C and E abundantly. So it can decrease the risk of developing an eye-related disease named ARMD up to 36 per cent. ARMD is the prime cause of vision impairment in adults.

· Helps in Weight Loss:

Hundred gram of kiwi fruit has approximately 60 calories, 14 g of carbohydrates, 0.5 g of fat, 3 g of fibre and 1 g of protein. So it helps to lose the weight of the individual by the consumption of less calories food, on the other hand, it fulfil the satiety value also.

· Acts as an Anti-aging:

The vitamins A, C, and E content of the kiwi fruit helps to fight against the damage caused by the free radicals in body. Thus, it helps to beat the signs of aging. Free radicals acts on the cells and are responsible for early aging signs as well as various illnesses, such as cardiovascular disease and cancer.

· Lowers Cholesterol:

The dietary fibres present in the kiwi fruit helps to reduce the cholesterol level in the body. So by lowering the cholesterol levels, it also helps to reduce the

Risk of heart attack. Thus, it improves heart condition of individuals who are suffering from

the cardiovascular diseases. And also it is the excellent source of the sodium - potassium

ratio which is required for healthy heart.

· Aids in Diabetes:

They are rich source of dietary fibres. A fibre helps in digestion and

promotes peristalsis movement and provides laxative effect. So that it improves in diabetes

and controlling the blood sugar level.

· Respiratory Health:

 It also promotes the respiratory tract of the individual due to the presence of Vitamin C. It also helps to lower the responsible factors that can cause shortness

of breath, wheezing and high coughing. Hence prevents asthma.

Other possible Health Benefits

Apart from the benefits mentioned above there are some more health benefits which can’t be

Negotiable. These are in the following way:

· The consumption of this fruit helps to get more stronger metabolism of the body and

Improves the nervous system

· It also helps to boosts the immune system of the body to fight against the cold and flu

· Presence of Vitamin E in the fruit helps the people who are impotent.

· It is rich source of minerals such as magnesium, potassium and copper

· It also acts as a natural blood thinner

· Presence of folate, which is necessary for the pregnant women to develop cell or embryo

Growth.

· An anti mutagenic component present in kiwifruit helps to prevent the mutations of DNA

that cause the initiation of the cancer process.

Conclusion

Kiwis are a nutrient dense food, meaning they are high in nutrients and low in calories. The

possible health benefits of consuming kiwis include maintaining healthy skin tone and texture,reducing blood pressure and preventing heart disease and stroke. The cultivation of kiwi fruits under Indian condition are the challenges that should be shoulder off the health consciousness among human being, if its availability scarier than scare. The knowledge and its benefits amongpeople are also one of the bottlenecks that non-popularization of kiwi fruit. The government as well as scientist of concerned field should focus on strengthening and popularization of kiwi fruit that trailering off the expenditure towards diseases and built nation healthy and happy.