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actinidia chrysantha/bactéricide
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Antibacterial activity in Actinidia chinensis, Feijoa sellowiana and Aberia caffra.
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The antibacterial activity of extracts from various parts of plants (leaves, fruits and stems) was studied in Actinidia chinensis, Feijoa sellowiana and Aberia caffra. These are tropical plants used for food. The fruits (subdivided into skin, pulp and seeds), leaves and stems were separately
Preliminary investigation of catalytic, antioxidant, anticancer and bactericidal activity of green synthesized silver and gold nanoparticles using Actinidia deliciosa.
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Herein we report a rapid low cost one step green synthetic method using Actinidia deliciosa fruit extract for preparation of stable and multifunctional silver and gold nanoparticles. The synthesized nanoparticles were successfully used as green catalysts for the reduction of 4-nitrophenol (4-NP) and
In Vitro Antibacterial Activity of Cysteine Protease Inhibitor from Kiwifruit (Actinidia deliciosa).
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The need for replacing traditional pesticides with alternative agents for the management of agricultural pathogens is rising worldwide. In this study, a cysteine proteinase inhibitor (CPI), 11 kDa in size, was purified from green kiwifruit to homogeneity. We examined the growth inhibition of three
Effect of secondary metabolite of Actinidia deliciosa on the biofilm and extra-cellular matrix components of Acinetobacter baumannii.
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Acinetobacter baumannii, opportunistic nosocomial pathogen, increases gradually in the clinical setup. The high level of resistance mechanisms acquired by these bacteria makes their eradication difficult and biofilm formation is one of them. Biofilm comprises of closely packed bacterial population
Effects of Dipping Chicken Breast Meat Inoculated with Listeria monocytogenes in Lyophilized Scallion, Garlic, and Kiwi Extracts on Its Physicochemical Quality.
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This study was conducted to evaluate the antioxidant and antimicrobial activities of lyophilized extracts of scallions (Allium fistulosum L., SLE), garlic (Allium sativum, GLE), and gold kiwi (Actinidia chinensis, GKE) and their effects on the quality of chicken breast meat
Comparative transcriptome analysis of the interaction between Actinidia chinensis var. chinensis and Pseudomonas syringae pv. actinidiae in absence and presence of acibenzolar-S-methyl.
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BACKGROUND
Since 2007, bacterial canker caused by Pseudomonas syringae pv. actinidiae (Psa) has become a pandemic disease leading to important economic losses in every country where kiwifruit is widely cultivated. Options for controlling this disease are very limited and rely primarily on the use of
Antioxidant, antimicrobial, and antiproliferative activity-based comparative study of peel and flesh polyphenols from Actinidia chinensis.
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Background
Kiwifruit (Actinidia chinensis) peel has been always considered as useless because of the harsh taste. To promote the full utilization of kiwifruit resources it is essential to explore the nutritional benefits of kiwifruit peel.Induction, identification and genetics analysis of tetraploid Actinidia chinensis.
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Actinidia chinensis is a commercially important fruit, and tetraploid breeding of A. chinensis is of great significance for economic benefit. In order to obtain elite tetraploid cultivars, tetraploid plants were induced by colchicine treatment with leaves of diploid A. chinensis
Composition and antimicrobial activity of the essential oil of Actinidia macrosperma from China.
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Actinidia macrosperma is a medicinal plant in China and has been well known for its attraction to cats and activities against leprosy and cancers. The compositions and the antimicrobial activity of its leaf oil were reported for the first time. The oil obtained by hydrodistillation and analyzed by
NMR-based metabolic study of leaves of three species of Actinidia with different degrees of susceptibility to Pseudomonas syringae pv. actinidiae.
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Bacterial canker of Actinidia, caused by the bacterium Pseudomonas syringae pv. actinidiae (Psa), is the most serious disease of these plants worldwide. Leaves of three species of Actinidia, namely A. chinensis var. chinensis, A. chinensis var. deliciosa and A. arguta, having different degrees of
Pseudomonas syringae pv. actinidiae: a re-emerging, multi-faceted, pandemic pathogen.
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Pseudomonas syringae pv. actinidiae is the causal agent of bacterial canker of green-fleshed kiwifruit (Actinidia deliciosa) and yellow-fleshed kiwifruit (A. chinensis). A recent, sudden, re-emerging wave of this disease has occurred, almost contemporaneously, in all of the main areas of kiwifruit
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