A proteometabolomic study of Actinidia deliciosa fruit development
Green-fleshed kiwifruit is worldwide appreciated for its flavor and macronutrients that are related to its physiological
development. Fruit ripe stage for harvesting does not correspond to an optimal edible condition due to
firmness/acidity pome characteristics; this is overcome with postharvest fruit processing. To describe the metabolic
pathways/molecular effectors underlying Actinidia deliciosa cv. Hayward pome physiological development,
kiwifruits were harvested at four growth stages (from fruit set to physiological maturity), and corresponding