2 New Yellow Kiwifruit Varieties Hit Market

According to the Greek City Times, two recently launched varieties of yellow-fleshed kiwifruit developed in Greece and Italy appear to be doing well on the market. The two new varieties are the early-ripening AC497 076, harvested in September, and AC501 022, harvested in mid-October.

Both varieties reportedly feature a sweet-tasting vibrant yellow flesh, smooth skin, a high vitamin C content, good storage characteristics and lower acidity compared with conventional green-fleshed varieties. The AC501 022 variety also boasts a high yield and an average weight of 130 grams.

These two varieties are the result of a collaboration between the University of Udine in Italy and two Greek companies — Phytotechniki, which specializes in tissue culture propagation from rootstock fruit trees, and the Zeus Radiant Producers Organisation — both part of the joint venture New Kiwi Plant. The goal of the research project was to develop sustainable kiwifruit varieties resilient to the effects of climate change while having a high nutritional content.

Seven years of testing have confirmed that both varieties have an extended shelf life, remaining available on the market until mid-May of the following year. Moreover, they display robust resistance to Pseudomonas syringae pv. actinidiae and kiwifruit vine decline syndrome (also known as “moria”), two major problems for kiwifruit growers.

From now on, the two new varieties will be marketed under the brand name KiKoKa, with Italy’s Rivoira Group exclusively responsible for their commercial development. Cultivation of the fruit is now reportedly in full swing in Italy and Greece, with 1,500 hectares having been licensed in Europe to 12 companies and the first commercial crop of 450 metric tons recently having been harvested. Primary markets at present include the United Kingdom, Italy, New Zealand and Indonesia.

Image: Greek City Times

This article was translated from Chinese.

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