Kiwifruit - Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging - page 481

Gerasopoulos D, Drogoudi PD. 2005. Summer-pruning and
preharvest calcium chloride sprays affect storability and
low temperature breakdown incidence in kiwifruit. Postharv
Biol Technol 36: 303-8.
Gianotti A, Sacchetti G, Guerzoni ME, Dalla Rosa M. 2001.
Microbial aspects on short-time osmotic treatment of ki-
wifruit. J Food Eng 49: 265-70.
Gil MI, Aguayo E, Kader AA. 2006. Quality changes and
nutritional retention in fresh-cut versus whole fruits during
storage. J Agric Food Chem 54: 4284-96.
Hang YD, Woodams EE, Luh BS. 1987. Microbial production
of citric acid by solid state fermentation of kiwi fruit peel. J
Food Sci 52: 226-27.
Harder MNC, De Toledo TCF, Ferreira, ACP, Arthur, V. 2009.
Determination of changes induced by gamma radiation in
nectar of kiwi fruit ( Actinidia deliciosa ). Radiat Phys Chem
78: 579-82.
Harker FR, Jaeger SR, Lau K, Rossiter K. 2007. Consumer
perceptions and preferences for kiwifruit: A review. Acta
Hort 753: 81-88.
Harman JE, McDonald B. 1989. Controlled atmosphere stor-
age of kiwifruit: Effect on fruit qualityand composition. Sci
Hort 37: 303-15.
Hopkirk G, Harker FR, Harman JE. 1990. Calcium and firm-
ness of kiwifruit. NZ J Crop Hort Sci 18: 215-19.
Huang C, Zhou CC, Li W. 2007. Nutrition and health care
function of kiwifruit and its processing technique. Food Sci
Technol 4: 51-55.
Hunter DC, Denis M, Parlane NA, Buddle BM, Stevenson LM,
Skinner MA. 2008. Feeding ZESPRI (TM) GOLD Kiwifruit
puree to mice enhances serum immunoglobulins specific
for ovalbumin and stimulates ovalbumin-specific mesenteric
lymph node cell proliferation in response to orally adminis-
tered ovalbumin. Nutr Res 28: 251-57.
Hur JS, Oh SO, Lim KM, Jung JS, Kim JW, Koh YJ. 2005.
Novel effects of TiO 2 photocatalytic ozonation on control
of postharvest fungal spoilage of kiwifruit: Research note.
Postharv Biol Technol 35: 109-13.
Indrawati O, Arroqui C, Messagie I, Nguyen MT, Van Loey
A, Hendrickx M. 2004. Comparative study on pressure
and temperature stability of 5-methyltetrahydrofolic acid
in model systems and in food products. J Agric Food Chem
52: 485-92.
Kader AA. 2002. Quality parameters of fresh-cut fruit and veg-
etable products. In: Lamikanra O, editor. Fresh-Cut Fruits
and Vegetables . Boca Raton, FL: CRC Press. p 11-20.
Kawase M, Motohashi N, Satoh K, Sakagami H, Nakashima
H, Tani S, Shirataki Y, Kurihara T, Spengler G, Wolfard K,
Molnr J. 2001. Biological activity of kiwifruit peel extracts.
Phytother Res 15: 337-43.
Kaya A, Aydin O, Kolayli S. 2010. Effect of different drying
conditions on the vitamin C (ascorbic acid) content of Hay-
ward kiwifruits ( Actinidia deliciosa Planch). Food Bioprod
Process 88: 165-73.

Kennedy MJ, Yorke SC. 2000. Biotechnology in New Zealand,
an agricultural and environmental perspective. Asia Pacific
Tech Monitor.
Kim KH, Yook HS. 2009. Effect of gamma irradiation
on quality of kiwifruit ( Actinidia deliciosa var. deliciosa
cv.Hayward). Radiat Phys Chem 78: 414-21.
Kiwifruit Newsletter. 2010. Editorial trustee report. January.
http://www.coolstore.co.nz/downloads/Jan10.pdf .
Koh YJ, Hur JS, Jung JS. 2005. Postharvest fruit rots of ki-
wifruit ( Actinidia deliciosa ) in Korea. NZ J Crop Hort Sci
33: 303-10.
Lallu N. 1997. Low temperature breakdown in kiwifruit. Acta
Hort 444: 579-85.
Lallu N, MacLeod D, Osman S, Wiklund C, Burdon J. 1999.
Soft fruit prediction in Hayward kiwifruit. KNZ Project
95/98. Auckland, New Zealand: Horticulture and Food
Research Institute of New Zealand Mt Albert Research
Centre.
Lanciotti R, Gianotti A, Patrignani F, Belletti N, Guerzoni
ME, Gardini F. 2004. Use of natural aroma compounds to
improve shelf-life and safety of minimally processed fruits.
Trends Food Sci Technol 15: 201-8.
Leunda MA, Guerrero SN, Alzamora SM. 2000. Color and
chlorophyll content changes of minimally processed ki-
wifruit. J Food Process Preserv 24: 17-38.
Li CL. 1991. Introduction to processing of kiwifruit products.
Guangzhou Food Indust Technol 1: 23-26.
Li SY, Zhang M, Song XJ, Duan X, Zhou LQ, Sun JC.
2008. Effect of pre-treatments and storage conditions on
the quality of frozen kiwifruit slices. Intl J Food Prop 11:
68-78.
Lin D, Zhao Y. 2007. Innovations in the development and ap-
plication of edible coatings for fresh and minimally pro-
cessed fruits and vegetables. Comp Rev Food Sci Food
Safety 6: 60-75.
Llano KM, Haedo AS, Gerschenson LN, Rojas AM. 2003.
Mechanical and biochemical response of kiwifruit tissue to
steam blanching. Food Res Intl 36: 767-73.
Lu HY, Hong YH, Lin BF. 2009. The feasibility study on the
increase of dietary folate intake by the promotion of fruits
consumption. Nutr Sci J 34: 58-67.
Lucas JSA, Grimshaw KEC, Collins K, Warner JO, Hourihane
JOB. 2004. Kiwi fruit is a significant allergen and is asso-
ciated with differing patterns of reactivity in children and
adults. Clin Exp Allergy 34: 1115-21.
Luh BS, Wang Z. 1984. Kiwifruit. In: Chichester CO, editor.
Advances of Food Research . Vol. 29. London: Academic
Press. p 280-319.
MacRae EA, Redgwell R. 1992. Softening in kiwifruit.

Postharvest News Inform 3: 49N-52N.
MacRae EA, Lallu N, Searle AN, Bowen JH. 1989. Changes in
the softening and composition of kiwifruit ( Actinidia deli-
ciosa ) affected by maturity at harvest and postharvest treat-
ments. J Sci Food Agric 49: 413-30.