Kiwifruit Research Articles

CO2 Footprint of Kiwi Fruits Deduced from Field Measurements and Cultivation Energy Data

The unequivocal understanding of the planetary-global climate change has rendered the apportionment of sources and sinks of greenhouse gases in the terrestrial domain, an urgent priority. In the present study, the micrometeorological method of “dynamic gradient fluxes” coupled with the Monin–Obukhov similarity theory, was utilised for the determination of net ecosystem exchange of carbon dioxide (CO2) from a kiwi plantation. This annual net exchange, in conjunction with the energy and fertiliser equivalent CO2 used, established the CO2 footprint of the produce. For the year 2023, the CO2 Net Ecosystem Exchange (NEE) is −16.20 tonnes per hectare per year (CO2 uptake by the plantation). The cultivation processes used throughout the year consumed +2.96 tonnes per hectare per year, and after deduction of this value from the NEE, the result is in a net CO2 sink for the kiwi plantation of −13.24 tonnes per hectare per year. It is hence obvious that, under these conditions, the kiwi plantations in Greece can be net CO2 sinks. This result is of increasing importance since the country is the fourth largest producer of kiwi globally, with production increasing in later years.

Development of kiwi fruit leather incorporated with hydrocolloids and betacyanin microcapsules: Rheological behaviour and release kinetics of betacyanin

The kiwi fruit leather incorporated with betacyanin microcapsules was prepared using three hydrocolloids namely xanthan gum, gellan gum, and guar gum. The four-kiwi fruit puree prepared for the study were kiwi fruit puree without hydrocolloid (CP), with xanthan gum (XE), with gellan gum (EP), and with guar gum (UP). The influence of various hydrocolloids and temperatures on rheological properties of kiwi fruit puree was investigated using the Cross, Carreau, and modified Powell model. The apparent viscosity was decreased with increase in shear rate and rise of temperature. The incorporation of hydrocolloid also increased viscosity of prepared puree. Cross model (R2>0.989) found to fit the apparent viscosity with respect to shear rate. The flow behaviour index of four kiwi fruit puree samples was found to be less than one depicting pseudoplastic fluid with shear thinning behaviour. For dynamic rheology study in the frequency range of 1–60 rad/s, the storage modulus was higher than loss modulus at specific frequency that implies, elastic properties of puree were dominant over the viscous ones suggesting the weak gel-like network of kiwi fruit puree. The glass transition temperature of prepared kiwi fruit leathers ranged from 59-64°C. The in vitro betacyanin release from the leather sample was studied and Peppas-Sahlin model was observed to be one of the ideal model when compared with the other kinetic models. The development of kiwi fruit leather with hydrocolloids and betacyanin microcapsules represented a successful strategy to create a functional snack that combines health benefits with consumer-desirable sensory attributes.

Web-based Land Suitability Analysis for Horticulture Crop (Kiwi) in Champawat districts, Uttrakhand using MCDM and Geospatial Analysis

Identifying the suitability of a horticulture fruit with a defined area is an active research area, it has been attempted through different approaches, surveying and geographic information system are the two most popular techniques utilized extensively for this activity across the globe. GIS has its proven advantage over the field surveys based approach and modern GIS tools offers automation of the entire work flow for this activity. This study presents a web-based land suitability analysis for kiwi fruit cultivation in the Champawat District of Uttarakhand, using AHP, TOPSIS, and Ensemble modeling in conjunction with Multi-Criteria Decision Making (MCDM) and Geospatial Analysis. Land suitability was evaluated across various classes based on nine criteria viz. elevation, chilling hours, land use/land cover (LULC), soil texture, soil depth, temperature, rainfall, slope, and aspect. The AHP method identified 26.09 hectares as highly suitable, 14,606.19 hectares as suitable, 31,899.77 hectares as moderately suitable, 8,807.99 hectares as less suitable, and 192.23 hectares as not suitable. TOPSIS results showed 4,294.32 hectares as highly suitable, 14,193.54 hectares as suitable, 11,782.52 hectares as moderately suitable, and 2,399.21 hectares as less suitable. The ensemble method indicated 24.15 hectares as highly suitable, 8,763.51 hectares as suitable, 13,785.13 hectares as moderately suitable, 2,472.13 hectares as less suitable, and 191.94 hectares as not suitable. Integrating these findings revealed that the ensemble approach closely aligns with AHP in identifying highly suitable and less suitable areas, while TOPSIS emphasizes moderate suitability. This synthesis provides valuable insights for land use planning for kiwi cultivation. Additionally, an online spatial decision support system (SDSS) was developed using the Django framework, offering a modular and secure environment for informed decision-making.

Paracoccus actinidiae sp.nov., a novel bacterium isolated from kiwi tree rhizosphere soil.

Strain M09T was isolated from the rhizoshere of kiwi fruit trees from an orchard located in Fangshan, Beijing, PR China (39° 49' 25.1″ N, 116° 4' 44.5″ E,). It is a short rod-shaped, Gram-stain-negative, facultatively anaerobic bacterium that tests positive for both oxidase and catalase. The strain exhibited growth within the temperature range of 15-45 °C (optimal growth at 30 °C) and the pH range of 4.0-10.0 (optimal growth at pH 7.0) and without NaCl. It also grew in a sodium chloride-free nutrient agar (NA) medium. The results of phylogenetic analysis of the 16S rRNA gene sequences indicated that M09T represents a member of the genus Paracoccus and shares high similarity with Paracoccus everestensis S8-55T (98.46%) and Paracoccus aerius 011410T (97.58%). The average nucleotide identity values between M09T and P. everestensis S8-55T, P. aerius 011410T, Paracoccus marinaquae X HP0099T and Paracoccus fontiphilus MVW-1T were 95.56, 84.51, 79.83 and 83.68%, respectively. The digital DNA-DNA hybridisation values between between M09T and P. everestensis S8-55T, P. aerius 011410T, P. marinaquae X HP0099T and P. fontiphilus MVW-1T were 56.40, 29.30, 21.60 and 28.60%, respectively. The major fatty acids identified were C10 : 0 3-OH (51.8%) and C18 : 1ω7c (35.5%). The major respiratory quinone was Q-10, with Q-8 present as a minor component. Polar lipids were mainly comprised of diphosphatidylglycerol (DPG), phosphatidylglycerol (PG), phosphatidylcholine (PC), and phosphatidylethanolamine (PE). Genome sequencing revealed that the strain has a DNA G+C content of 64.31 mol%. On the basis of this comprehensive taxonomic characterisation data, M09T represents a novel species within the genus Paracoccus and has been named Paracoccus actinidiae sp. nov. The type strain is designated as M09T (=GDMCC 1.4157T=KCTC 8143T).

A New Kiwi Fruit Detection Algorithm Based on an Improved Lightweight Network

To address the challenges associated with kiwi fruit detection methods, such as low average accuracy, inaccurate recognition of fruits, and long recognition time, this study proposes a novel kiwi fruit recognition method based on an improved lightweight network S-YOLOv4-tiny detection algorithm. Firstly, the YOLOv4-tiny algorithm utilizes the CSPdarknet53-tiny network as a backbone feature extraction network, replacing the CSPdarknet53 network in the YOLOv4 algorithm to enhance the speed of kiwi fruit recognition. Additionally, a squeeze-and-excitation network has been incorporated into the S-YOLOv4-tiny detection algorithm to improve accurate image extraction of kiwi fruit characteristics. Finally, enhancing dataset pictures using mosaic methods has improved precision in the characteristic recognition of kiwi fruits. The experimental results demonstrate that the recognition and positioning of kiwi fruits have yielded improved outcomes. The mean average precision (mAP) stands at 89.75%, with a detection precision of 93.96% and a single-picture detection time of 8.50 ms. Compared to the YOLOv4-tiny detection algorithm network, the network in this study exhibits a 7.07% increase in mean average precision and a 1.16% acceleration in detection time. Furthermore, an enhancement method based on the Squeeze-and-Excitation Network (SENet) is proposed, as opposed to the convolutional block attention module (CBAM) and efficient channel attention (ECA). This approach effectively addresses issues related to slow training speed and low recognition accuracy of kiwi fruit, offering valuable technical insights for efficient mechanical picking methods.

Mite species of kiwi vines in Türkiye

Mite species of kiwi vines in Türkiye

Evaluating the Efficacy of Actinidia deliciosa (Kiwi Fruit) Extract in Inhibiting Pseudomonas aeruginosa Biofilm Formation: An In Vitro Study With Therapeutic Implications.

Background Gram-negative Pseudomonas aeruginosa is a common bacteria that is well-known for its capacity to build biofilms, which are organized cell communities encased in a self-produced polymeric matrix. Treating infections becomes more challenging due to biofilms' capacity to provide immunity and resistance to antibiotics. The search for novel anti-biofilm agents has gained significant momentum, and the diverse range of bioactive compounds found in natural products offers a promising avenue. Rich in vitamins, antioxidants, and various phytochemicals, Actinidia deliciosa (kiwi fruit) has demonstrated potential as an antibacterial agent. Aim of the study This study aims to assess the efficacy of A. deliciosa extract in inhibiting biofilm formation by P. aeruginosa in vitro, providing valuable insights into its potential as a natural therapeutic agent for preventing recurrent bacterial infections. Materials and methodology The antibacterial and antibiofilm properties of A. deliciosa (kiwi fruit) methanolic extract were assessed in this study against P. aeruginosa (PAO1). The fruit was gathered, examined by a botanist for authenticity, and then cold macerated in methanol to create an extract. A two-fold broth dilution procedure was used to calculate the minimum inhibitory concentration (MIC), and agar well-diffusion was used to evaluate the antimicrobial activity. Pyocyanin pigment quantification was carried out after the extract was applied, and the antibiofilm impact was evaluated using a crystal violet assay. GraphPad Prism (GraphPad Software, San Diego, CA) was used for statistical analysis. Results Based on our findings, A. deliciosa was shown to have significant antibacterial and antibiofilm properties against P. aeruginosa (PAO1). At 5 mg/mL, the methanolic extract of A. deliciosa exhibited antibacterial activity with an 8 mm zone of inhibition and suppressed PAO1 growth. At 2.5 mg/mL and 1.25 mg/mL doses, PAO1 significantly decreased the production of biofilms by 60% and 29%, respectively. In addition, pyocyanin pigment synthesis was decreased by 30% and 9.25%, respectively, at sub-MIC doses of 2.5 mg/mL and 1.25 mg/mL. When evaluated at 2.5 mg/mL, the extract did not, however, appreciably affect bacterial growth. Conclusion This study enhances the understanding of antibiotic resistance, alternative treatments, and pathogenic microbes. The in vitro findings suggest that A. deliciosa fruit extract may inhibit pyocyanin production in PAO1. Further research with different formulations is recommended to explore its anti-biofilm properties and potential pharmacological applications.

Effectiveness of kiwi fruit in treating constipation - narrative review

Effectiveness of kiwi fruit in treating constipation - narrative review

The Effect of Organic and Amino Acid Biostimulants on Actinidia deliciosa ‘Hayward’ Cultivation: Evaluation of Growth, Metabolism, and Kiwifruit Postharvest Performance

The commercial value of kiwifruit is determined mostly by its nutritional composition and antioxidant content. The enrichment of these traits in an era where climate change affects kiwi growth conditions is worth investigating via the application of biostimulants that enhance plant growth. In this work, we evaluated the effects of three commercial biostimulants on the metabolism and growth characteristics of the Actinidia deliciosa cultivar ‘Hayward’: (I) a humic and fulvic-based biostimulant, (II) a glycine–betaine–proline-based biostimulant, and (III) a vegetal amino acid-based biostimulant. A biostimulant-free treatment was used as a control. In the two-year experiment (2022 and 2023), the growth characteristics of kiwi trees were measured, such as stem length, the number of leaves, leaf area, and fresh and dry biomass at the end of each growing season. The leaves’ total chlorophyll, total phenolics, and proline content were detected during the two seasons in order to obtain more insights into plant metabolism. Κiwifruit qualities and antioxidant traits, such as total soluble solids, titratable acidity, firmness, fresh and dry biomass, DPPH, and ascorbic acid (vitamin C), were recorded during the postharvest life for each season. Data analysis illustrated the beneficial impact of some biostimulants on several of the previously mentioned parameters, such as antioxidant kiwifruit traits, especially in the case of glycine–betaine–proline-based acid-based biostimulants.

Integrated analyses of the plant and soil microbiome identify Phytopythium vexans as agent of the Kiwifruit Vine Decline Syndrome

Abstract Background and aims The Kiwifruit Vine Decline Syndrome (KVDS) is a disease that is currently a challenge for kiwifruit production in Italy, and it is spreading in new production areas. However, the causal agent of this syndrome has not been clearly identified, and we still know little about the overall effects of KVDS on the interactions between the host plant and its microbiome. Methods In this study, we combined metabarcoding and targeted isolation (leaf baiting) to characterize the changes in the rhizosphere and root microbiomes associated with symptoms of KVDS. Results Our results suggest that KVDS has little impact on the bacterial, fungal, and oomycete communities associated with soil and roots, and we detected weak signatures of potential dysbiosis. On the other hand, we found a consistent association of the oomycete Phytopythium vexans with samples from plants symptomatic to KVDS, which matches the nucleotide sequences of the isolates obtained through baiting and, partially, the isolates from previous studies. Conclusion While our results support the idea that P. vexans might be the major candidate agent of KVDS, there are still several unanswered questions that need to be addressed before being able to provide effective solutions to this emerging challenge in kiwifruit production.

A Hierarchical Model to Predict Time of Flowering of Kiwifruit Using Weather Data and Budbreak Dynamics.

Accurate prediction of flowering times is essential for efficient orchard management for kiwifruit, facilitating timely pest and disease control and pollination interventions. In this study, we developed a predictive model for flowering time using weather data and observations of budbreak dynamics for the 'Hayward' and 'Zesy002' kiwifruit. We used historic data of untreated plants collected from 32 previous studies conducted between 2007 and 2022 and analyzed budbreak and flowering timing alongside cumulative heat sum (growing degree days, GDDs), chilling unit (CU) accumulation, and other environmental variables using weather data from the weather stations nearest to the study orchards. We trained/parameterized the model with data from 2007 to 2019, and then evaluated the model's efficacy using testing data from 2020 to 2022. Regression models identified a hierarchical structure with the accumulation of GDDs at the start of budbreak, one of the key predictors of flowering time. The findings suggest that integrating climatic data with phenological events such as budbreak can enhance the predictability of flowering in kiwifruit vines, offering a valuable tool for kiwifruit orchard management.

Safety evaluation of the food enzyme β-galactosidase from the genetically modified Bacillus licheniformis strain DSM 34099.

The food enzyme β-galactosidase (β-d-galactoside galactohydrolase; EC 3.2.1.23) is produced with the genetically modified Bacillus licheniformis strain DSM 34099 by Kerry Group Services International, Ltd. (KGSI). The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and its DNA. The production strain met the requirements for the qualified presumption of safety (QPS) approach. The food enzyme is intended to be used in two food manufacturing processes. Dietary exposure was estimated to be up to 7.263 mg total organic solids/kg body weight per day in European populations. Given the QPS status of the production strain and the absence of concerns resulting from the food enzyme manufacturing process, toxicity tests, other than an assessment of allergenicity, were considered unnecessary by the Panel. A search for the identity of the amino acid sequence of the food enzyme to known allergens was made and one match with a food allergen from kiwi fruit was found. The Panel considered that a risk of allergic reactions upon dietary exposure to this food enzyme, particularly in individuals sensitised to kiwi fruit, cannot be excluded. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns, under the intended conditions of use.

Single-atom Zr-doped CoOOH with enhanced electrical conductivity as a signal amplifier and detection probe for the indirect non-enzymatic electrochemical determination of malathion in foods

Herein, a novel electrochemical sensor based on zirconium-doped cobalt oxyhydroxide (ZrCoOOH) was proposed for highly sensitive non-enzymatic determination of malathion (MAL). The doping of Zr can improve the electrical conductivity of CoOOH, of which the transfer resistance was reduced from 241.1 Ω to 140.2 Ω. Furthermore, the X-ray photoelectron spectroscopy confirmed that part of Co2+ was converted to Co3+ due to the introduction of Zr. The Co3+ in ZrCoOOH could react with MAL to form Co2+, which enhanced the electrooxidation current of Co2+. Therefore, the peak current of Co2+ was served as detection probe for MAL. Under optimal conditions, the developed sensor established the linear relationship for MAL in the concentration range of 0.001–10.0 μM with a low limit of detection (0.64 nM). The constructed sensor was employed to detect MAL in food samples (peach, kiwi fruit, spinach and tomato), verifying the accuracy and practicability of the sensor.

Standardization of Technology for Development, Physico-chemical properties, Organoleptic acceptability and Storage of Value Added Kiwi Fruit Squash (Actinidia deliciosa)

A present study was conducted for the development of kiwi fruit squash (Actinidia deliciosa). The study was constituted to evaluate the effect of different treatments on the physico-chemical and organoleptic properties and prolonged storage life of kiwi fruit squash. The experiment was carried out in the Post Harvest Laboratory, Learning Integrated Livelihood Forestry, Agronomy & Rural Management, Ministry of Uttarakhand Dehradun, during the year 2022-24. The experiment was laid out in 2x2 Factorial Randomized Block Design with 3 replications. Based on the statistical analysis, the experiment shows that Bruno variety (V3) performed best in terms of physico-chemical properties viz., TSS, acidity, moisture, vitamin C, and reducing sugar, followed by the Abbott variety (V2). The study indicated that Abbott variety (V2) was most acceptable in terms of organoleptic properties viz., colour & appearance, taste & flavour, texture and overall acceptability, followed by the Hayward variety (V1). On the other hand microbial analysis of the squash shows the stored life which is up to 60 days without any microbial contamination. The squash maintained acceptability for up to 2 months when diluted with water, making it suitable as a refreshing beverage for all age groups.

Postharvest short-time partial dehydration extends shelf-life and improves the quality of Actinidia arguta during low temperature storage

Actinidia arguta is a type of kiwi fruit with a smooth glabrous shape, which provides high nutritional value, a sweet and sour taste, and excellent healthcare function. However, it is a typical climacteric fruit and decomposes quickly when stored. For delaying senescence, the effect of postharvest short-time partial dehydration (STPD) on the storage quality of A. arguta was investigated under dehydration rates of 2%, 4%, and 6% coupled with storage at (2.0 ± 0.5) °C, respectively. Results showed that appropriate dehydration treatment coupled with low temperature storage inhibited the pectinase activity and the decomposition of propectin, thus maintaining fruit firmness, reducing fruit decay rate, regulating the generation of abscisic acid (ABA) delaying ethylene production, and decreasing the peak level of respiration rate. It also inhibited the reduction of total soluble solid, titratable acid, and vitamin C, maintains catalase and peroxidase activity. Based on the present study, the 4% dehydration treatment was the most effective, which extended the storage period up to 60 days and reduced the decay rate to 33%. In conclusion, it was revealed that STPD could be an effective method for retarding the losses that occurred in the fruit quality of A. arguta during cold storage.

A Comprehensive Review on the Antioxidant and Anti-Inflammatory Bioactives of Kiwi and Its By-Products for Functional Foods and Cosmetics with Health-Promoting Properties

Kiwi’s increased popularity as a healthy fruit with several agro-food applications has increased the amount of bio-waste produced like leaf, peel, and seed by-products, usually combined to form a kiwi pomace, which increases the environmental footprint of kiwi fruit and waste management costs. The aim of the present study is to thoroughly review and outline the nutritional content and bioactive components of both kiwi fruit and its by-products, as well as the innovative approaches to obtain and valorize kiwi’s bioactives, phytochemicals, vitamins, and nutrients in several functional food products, nutraceuticals, and cosmetics applications with health-promoting properties. The antioxidant and anti-inflammatory properties and mechanisms of action of the extracted polyphenols, flavonoids, flavones, organic acids, and other bioactive components in both the fruit and in its functional products are also elucidated. Emphasis is given to those bioactive ingredients and extracts from kiwi by-products that can be valorized in various functional foods, supplements, nutraceuticals, nutricosmetics, cosmeceuticals, and cosmetics-related applications, with antioxidant and anti-inflammatory health-promoting properties. Characteristic examples with reported health benefits are the functional kiwi fruit jelly (FKJ),fermented kiwi fruit products like wine, starchy kiwi fruit flour (SKF), and kiwi-derived functional protein bars, cheese and flour, as well as several nutraceuticals and functional cosmetics with kiwi bioactives improving their antioxidant, antiaging, and photoprotective properties, collagen synthesis, skin density, hydration, elasticity, and the wound healing process, while beneficially reducing skin roughness, wrinkles, hyperpigmentation, keratinocyte death, and DNA and cell damage. The limitations and future perspectives for these kiwi bioactive-based applications are also discussed.

Probing the Memory-Enhancing Potential of Kiwi Fruit Against Scopolamine-Induced Memory Impairment in Experimental Rats

It is good knowledge that the nutrient-dense kiwi fruit promotes better overall health. The antioxidant properties of kiwifruit have attracted attention as a possible reason for the fruit's health-enhancing effects. In comparison to chemical antioxidant assays, this study of the antioxidant capacity of kiwifruit discusses biologically relevant in vitro assays for predicting antioxidant activity in a biological location. These assays can be performed in a laboratory setting. The topic of discussion pertains to the potential of kiwifruit to serve as a cytoprotective agent against hydrogen peroxide-induced oxidative stress, hence mitigating cell death. In the final part of this article, we explore how the antioxidant and naturally occurring defence characteristics of kiwifruit may influence the health and welfare of humans. Compounds 1 and 2 have been subjected to additional research using scopolamine (SCOP)-induced memory impairment in a mice model of Alzheimer's disease (AD). The remarkable ability of these chemicals to enhance cognitive function has been shown to be highly impacted by their antioxidant and anticholinesterase capabilities.

Effects of pretreatment methods on the flavor profile and sensory characteristics of Kiwi wine based on 1H NMR, GC-IMS and E-tongue

The pretreatment method of fruit before fermentation is a crucial step in fruit wine production, exerting a considerable influence on its overall quality, particularly on sensory characteristics and flavor profile. In this study, Pujiang kiwifruits as raw material, four pretreatment methods were employed in kiwi wine (KW) production, namely kiwi fruit crushing with peel (KCP), crushing without peel (KCW), kiwi fruit squeezing juice with peel (KJP), and squeezing juice without peel (KJW). The sensory characteristics and flavor profile of KW were evaluated using sensory evaluation, E-tongue, GC-IMS, and 1H NMR. KW produced through KCP method achieved the highest sensory evaluation score, compared to the others. E-tongue could effectively differentiate the taste features among KW produced by different pretreatment methods. A total of 137 compounds were characterized by the combination of GC-IMS and 1H NMR. Moreover, among the molecules quantified by GC-IMS and 1H NMR, the concentrations of 52 and 58 compounds, respectively, exhibited significant differences among the four groups, primarily comprising esters, organic acids and alcohols. Furthermore, enrichment analysis indicated that several metabolic pathways could be altered by different pretreatment methods. This study serves as a theoretical reference and application basis for the quality improvement of KW and offers insights on the reduction and utilization of winemaking by-products.

Phytotoxicity of Dactylonectria spp. exudates on kiwifruit vine and profile of secondary metabolites for understanding their relationship with the host plant

Kiwifruit vine decline syndrome (KVDS), which is responsible for a progressive decline in yields in Italy, is linked to a non-specific reduction in root development, the biotic or abiotic causes of which are still unclear. Dactylonectria is one of the most common soil-borne fungi associated with kiwifruit vines, However, its role in KVDS has not yet been clarified; therefore, Dactylonectria functional relationship with kiwifruit vine at rhizosphere level was investigated focusing solely on its exudates. Six isolates, four from kiwifruit-bearing soils belonging to D. torresensis. D. ecuadoriensis, D. novozelandica and D. pauciseptata, and two D. torresensis from a virgin soil, was tested for phytotoxicity of exudates by growing kiwifruit in vitro plants on MS media amended at 50% with sterile fungal filtrates. Parallelly, low molecular weight (LMW) metabolic profile of fungal filtrates was evaluated with untargeted metabolomics approach using LC-MS/TOF. The fungal isolates from kiwifruit bearing soil were much richer in LMW metabolites than those from virgin soil. Non host specific mycotoxins such as Aflaxoxin B2, Alternariol and Alterlactone were found in these isolates along with a number of metabolites most of which were characterised by antimicrobial properties. D. torresensis isolates were clearly discriminated from the other three species based on metabolic profile. A negative Pearson correlation between the growth index of kiwifruit vitro-plants and LMW metabolite count per isolate (richness) showed that the latter were associated with phytotoxicity, but the degree of correlation (r = −0.639) indicated that they were not the only component responsible. The results suggest that kiwifruit vines may alter the composition of the Dactylonectria spp. community in the root zone, which in turn may directly or indirectly contribute to kiwifruit vine decline syndrome.

Sustainable kiwi fruit derived carbon dots architected WO3 (KF-CDs@WO3) thin films based flexible electrochromic devices with improved stability for next generation smart windows applications

The design and development of new advanced materials or technologies are essential for the construction of high performance smart windows for the next generation of energy efficient buildings. Tungsten trioxide (WO3) based flexible electro-chromic devices f-ECDs have received extensive attention for the development of next generation f-ECDs. Here, we demonstrated the design and fabrication of kiwi fruit peel derived carbon dots (KF-CDs) decorated WO3 films under benign approaches. Furthermore f-ECDs were developed and their performance have been examined in terms of transmittance and coloration efficiency. The amount of KF-CDs in to the WO3 was varied and optimized f-ECDs exhibited the excellent optical contrast (ΔT) of 83.74 %, coloration efficiency of 86.2 cm2/C. The optimized f-ECDs exhibited excellent cyclic stability of 25000th cycles and retained more than 80 % optical contrast compared to the initial performance. This improved stability may be attributed to the presence of strong hydrogen bonding between the functional groups of KF-CDs and WO3.