Kiwifruit Peelability (Actinidia spp.): A Review

作者：Beibei Qi, Li Peng, Jiewei Li, Manrong Zha, Faming Wang · 发表于：Horticulturae · 年份：2025 · DOI：10.3390/horticulturae11080927 · 被引用次数：2 · 研究领域：Postharvest Quality and Shelf Life Management、Plant Physiology and Cultivation Studies、Plant Surface Properties and Treatments

Kiwifruit (Actinidia spp.) is a globally important economic fruit with high nutritional value. Fruit peelability, defined as the mechanical ease of separating the peel from the fruit flesh, is a critical quality trait influencing consumer experience and market competitiveness and has emerged as a critical breeding target in fruit crop improvement programs. The present review systematically synthesized existing studies on kiwifruit peelability, and focused on its evolutionary trajectory, genotypic divergence, quantitative evaluation, possible underlying mechanisms, and artificial manipulation strategies. Kiwifruit peelability research has advanced from early exploratory studies in New Zealand (2010s) to systematic investigations in China (2020s), with milestones including the development of evaluation metrics and the identification of genetic resources. Genotypic variation exists among kiwifruit genera. Several Actinidia eriantha accessions and the novel Actinidia longicarpa cultivar ‘Guifei’ exhibit superior peelability, whereas most commercial Actinidia chinensis and Actinidia deliciosa cultivars exhibit poor peelability. Quantitative evaluation highlights the need for standardized metrics, with “skin-flesh adhesion force” and “peel toughness” proposed as robust, instrument-quantifiable indicators to minimize operational variability. Mechanistically, peelability is speculated to be governed by cell wall polysaccharide metabolism and phytohormone signaling networks. Pectin de...