Talk:Actinidia chinensis

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This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 11:13, 3 July 2008 (UTC)[reply]

How hardy is it?

How hardy is it? Can it grow in areas where apricot and walnut grow but fig cannot grow? — Preceding unsigned comment added by Nemohuman (talk • contribs) 17:45, 22 March 2022 (UTC)[reply]

Accuracy of the picture of the cross-section of the fruit.

According to http://www.teara.govt.nz/en/kiwifruit/page-2 the fruit of the Actinidia chinensis is yellow. Is there a way to contact the contribuitor of the picture to inquire about the ripeness of this particular sample? Maybe it was not fully ripe yet at the time the picture was taken. George Rodney Maruri Game (talk) 18:57, 19 March 2015 (UTC)[reply]

File:Actinidia chinensis - Austins Ferry.jpg to appear as POTD soon

Hello! This is a note to let the editors of this article know that File:Actinidia chinensis - Austins Ferry.jpg will be appearing as picture of the day on December 30, 2019. You can view and edit the POTD blurb at Template:POTD/2019-12-30. If this article needs any attention or maintenance, it would be preferable if that could be done before its appearance on the Main Page so Wikipedia doesn't look bad. :) Thanks! Cwmhiraeth (talk) 08:57, 13 December 2019 (UTC)[reply]

Picture of the day

Actinidia chinensis is a fruit-producing vine, one of some 40 related species of the genus Actinidia, native to China. The species is a variety closely related to Actinidia deliciosa, and is the source of the common commercial kiwifruit. The plant is a vigorous climbing shrub native to China where it grows in thick oak forests, particularly on slopes and the sides of ravines. Kiwifruit were originally gathered from the wild in China for local consumption and first grown commercially in New Zealand. They are now the subject of international trade.

This picture shows a few A. chinensis kiwifruit growing on a branch in Austins Ferry, in the Australian state of Tasmania. The fruit colour may vary from green to lime green or gold, depending on breeding.Photograph credit: John Harrison

Archive – More featured pictures...

Really a "variety"?

The introduction claims that A. chinensis is a variety, with a wikilink to variety (botany). In that case it would have a trinomial name, such as A. chinensis var. edulis, and I couldn't find any indication that it is treated as a variety in the scientific literature. Accordingly I have removed "variety". Furthermore our article kiwifruit states that A. deliciosa, not A. chinensis, is the source of the common commercial kiwifruit, although A. deliciosa is also grown commercially; this is supported by the Ferguson reference cited also here.Jmchutchinson (talk) 18:33, 29 December 2019 (UTC)[reply]

Proposed merge of Yellow kiwi into Actinidia chinensis

These two kiwis look to be of the same variety. However, Yellow kiwi seems to be full of weasel words. Tyw7 (🗣️ Talk) — If (reply) then (ping me) 22:46, 20 August 2022 (UTC)[reply]

The "standard" green kiwi is usually treated by botanists as a variety of A. chinensis, A. chinensis var. deliciosa, not a species Actinidia deliciosa as Wikipedia has it now. I'm not sure the green kiwi is known outside of cultivation. This article should have more information on uncultivated, wild kiwis, and yellow kiwi should probably remain as a separate article for cultivated A. chinensis var. chinensis. Plantdrew (talk) 16:10, 21 August 2022 (UTC)[reply]

Closing the merge proposal, given the uncontested objection with stale discussion.Klbrain (talk) 17:21, 19 November 2022 (UTC)[reply]

On the point of the name Actinidia deliciosa, for the green one, it does seem to be in use even in recent scientific literature:

Dhiman, Vivek Kumar; Chauhan, Vivek; Kanwar, Shamsher Singh; Singh, Devendra; Pandey, Himanshu (December 2021). "Purification and characterization of actinidin from Actinidia deliciosa and its utilization in inactivation of α-amylase". Bulletin of the National Research Centre. 45 (1): 213. doi:10.1186/s42269-021-00673-0.{{cite journal}}: CS1 maint: unflagged free DOI (link)

Most of the databases also recognize this. Klbrain (talk) 17:21, 19 November 2022 (UTC)[reply]