Kiwi

CHILEAN KIWI

SIZE: Expressed in minimum diameter 4.5 cm. no measured maximum defined in the thickest part of the fruit, and average weight per unit of 122 g. and one minimum length of 6.6 cm. CALIBERS: 30-36-39-42 Note: This product in bulk and packaged must come classified by size inside the box or the tray, so that homogeneity is perceived. COLOR, SHAPE, CLEANING AND APPEARANCE Fruit is usually a berry or a helical capsule. What should be free of dirt, dust and other undesirable matters and their appearance should be a brown skin with villi in its entirety contains a pulp green emerald color that contains many very small seeds. STATE DEVELOPMENT, VEGETABLE HEALTH TEXTURE, FRESHNESS AND ODOR-TASTE Fruit harvested at its optimum stage of development and matured in a natural in the plant. No fruit biches or over-ripe. He heals so much in his inside as on its outside. No bruising, no damage produced for attacks of pests or diseases. Free of toxic waste without physiological defects or rupture of the epidermis, with a smooth texture but Firm consistency according to the state		of maturity of the fruit, uniform, with its natural moisture to the touch, without being wet. Without signs of dehydration, giving the impression of being a newly harvested product, if wrinkles with odor and taste conditions typical of the species, juicy, more sweet that acid, without flavors or strange smells. STORAGE CONDITIONS Optimal temperature: 2 - 4 ° C, Relative humidity: 85 to 90% ADDITIONAL INFORMATION The Kiwi is a fruit considered with a high contribution of vitamin C, E and high fiber content. It is low in cholesterol. Produces anti-cancer effects, It has antioxidant and anti-inflammatory capacity, improves the immune system and increases the defenses in the body. Provides other essential nutrients for the organism as phosphate, magnesium and copper. USEFUL LIFE: 20 Days Calendar CONDITIONS OF ACCEPTANCE: Appearance on Opening, Color, Zero Maturation and Smell CONDITIONS OF REJECTION: Bruising, Browning, Dehydration, Cold Damage, Vegetable Rot.

SIZE: Expressed in minimum diameter 4.5 cm. no measured maximum defined in the thickest part of the fruit, and average weight per unit of 122 g. and one minimum length of 6.6 cm.
CALIBERS: 30-36-39-42

Note: This product in bulk and packaged must come classified by size inside the box or the tray, so that homogeneity is perceived.

COLOR, SHAPE, CLEANING AND APPEARANCE
Fruit is usually a berry or a helical capsule. What should be
free of dirt, dust and other undesirable matters and their appearance should be a brown skin with villi in its entirety contains a pulp green emerald color that contains many very small seeds.

STATE DEVELOPMENT, VEGETABLE HEALTH
TEXTURE, FRESHNESS AND ODOR-TASTE

Fruit harvested at its optimum stage of development and matured in a natural in the plant. No fruit biches or over-ripe. He heals so much in his inside as on its outside. No bruising, no damage produced for attacks of pests or diseases. Free of toxic waste without physiological defects or rupture of the
epidermis, with a smooth texture but Firm consistency according to the state

of maturity of the fruit, uniform, with its natural moisture to the touch, without being wet. Without signs of dehydration, giving the impression of being a newly harvested product, if wrinkles with odor and taste conditions typical of the species, juicy, more sweet that acid, without flavors or strange smells.

STORAGE CONDITIONS
Optimal temperature: 2 - 4 ° C, Relative humidity: 85 to 90%

ADDITIONAL INFORMATION
The Kiwi is a fruit considered with a high contribution of vitamin C, E and high fiber content. It is low in cholesterol. Produces anti-cancer effects, It has antioxidant and anti-inflammatory capacity, improves the immune system
and increases the defenses in the body. Provides other essential nutrients for the organism as phosphate, magnesium and copper.

USEFUL LIFE: 20 Days Calendar

CONDITIONS OF ACCEPTANCE:
Appearance on Opening, Color, Zero Maturation and Smell

CONDITIONS OF REJECTION:
Bruising, Browning, Dehydration, Cold Damage, Vegetable Rot.

History: The kiwi is a climbing plant native to southern China. In 1905 Professor Isabel Fraser traveled to the Asian country from where she returned to New Zealand with kiwi seeds and he handed them to producer Alexander Allison to grow them. At that time the fruit was known as Chinese gooseberry.
In 1928 the scientist Hayward Wright developed a new variety, which today is the most popular green variety: Hayward. Subsequently began its cultivation in the area of Te Puke, from where the first shipment was made (20 boxes) in 1952 to England.
In the late 50's, the Chinese currant began to be called kiwi, due to its resemblance to Kiwis, the national bird of New Zealand.
Varieties: More than 50 species of the genus Actinidia are known. The most relevant are Actinidia deliciosa and Actinidia chinensis.
Currently there are varieties of red pulp belonging to Actinidia chinensis.
The varietal improvement has sought improvements in terms of: firmness of the fruit, size, vitamin C, color and disinution of pubescence, among others.
Requirements: The kiwi should be planted in areas of temperate climate. The plant requires deep, permeable soils rich in organic matter. It is a crop sensitive to root asphyxia, which is why water should be avoided in the ground.

Kiwi varieties:

Green (Hayward)
Its pulp is green.
Its skin is brown and with villi.
It is a variety of marketing released.
Susceptible to PSA.
The Hayward is the variety that dominates the trade
World of green kiwi.
Highlights:
• Hayward
• Summer 3373 (Summer Kiwi®)
• Tsechelidis (Megakiwi®)
• Enza Green®

Yellows
Of growing interest, particularly in the markets
Asians
Its pulp is yellow and has a sweeter flavor.
Its skin is brown and without villi.
They are protected varieties.
They are more susceptible than the Hayward to the PSA.
Highlights:
• Jintao (Jingold®)
• Hort16A (Zespri Gold®)
• Gold3 (SunGold®)
• JB Gold or Y374 (Kiwi Kiss®)
• A-19 (ENZA Gold®)
• Soreli®

ORIGIN
In addition to Europe (Italy, France, Greece and Spain) and New Zealand, this species is grown in Chile, the United States, Australia, Japan and Korea.

ASPECT AND TASTE
Compact and oblong fruit with a brown and furry skin. The pulp is emerald green with small edible black seeds; the taste is sweet and a little rough.

CONSERVATION
The immature kiwis are very sensitive to ethylene. Its exposure to ethylene accelerates its maturation.

PROPERTIES
The kiwi has a refreshing, diuretic and depurative function; thanks to a high content of vitamin C it increases the natural defenses of the body and protects the vascular walls.

ENERGY CONTRIBUTION

100 cal / 148 gr

NUTRITIONAL VALUES
Average serving size: 148 gr

% Daily value

TOTAL GREASE 2%
GREASE SATURA 0%
CHOLESTEROL 0%
SODIUM 0%
TOTAL CARBOHYDRATES 8%
FIBERS 16%
SUGARS 16g
PROTEINS 2g
VITAMIN A 2%
VITAMIN C 240%
CALCIUM 6%
IRON 4%