{"id":20122,"date":"2017-12-04T13:36:46","date_gmt":"2017-12-04T04:36:46","guid":{"rendered":"?page_id=20122"},"modified":"2023-09-25T15:26:29","modified_gmt":"2023-09-25T06:26:29","slug":"%e5%b0%8f%e5%9e%8b%e3%81%a7%e7%be%8e%e5%91%b3%e3%81%97%e3%81%84%e3%82%ad%e3%82%a6%e3%82%a4%e3%83%95%e3%83%ab%e3%83%bc%e3%83%84%e3%80%8c%e3%81%95%e3%81%ac%e3%81%8d%e3%82%ad%e3%82%a6%e3%82%a4%e3%81%a3","status":"publish","type":"page","link":"https:\/\/www.ag.kagawa-u.ac.jp\/?page_id=20122","title":{"rendered":"\u5c0f\u5f62\u3067\u7f8e\u5473\u3057\u3044\u30ad\u30a6\u30a4\u30d5\u30eb\u30fc\u30c4\u300c\u3055\u306c\u304d\u30ad\u30a6\u30a4\u3063\u3053\u00ae\u300d\u306e\u80b2\u6210\u3068\u666e\u53ca Breeding and popularization of Sanuki Kiwicco\u00ae, a small and tasty kiwifruit"},"content":{"rendered":"
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Since 2006, the Kagawa University Faculty of Agriculture (Fruit Crop Science Laboratory) and the Kagawa Prefectural Agricultural Experiment Station (Fuchu Fruit Research Institute) have worked together on the breeding of these varieties, crossing Shimasarunashi,which grows wild in warm coastal areas in Japan with the tasty yellow flesh kiwifruit. After the selection for several years,five varieties as “Kagawa UP-Ki No.1 to No.5″ were registered in 2014.”Sanuki Kiwicco” is the resistered trade mark as a collective name for these five varieties.<\/p>\n\n\n\n

Sanuki Kiwicco\u00ae” is about half the size of a regular kiwifruit, but has a high sugar content of 17-18% and a good balance between sweetness and sourness.The ripe fruit can be easily broken open by hand and eaten. Sanuki Kiwikko\u00ae” has inherited its mother’s heat tolerance and resistance to the highly toxic bacterial disease Psa3. The yield per unit area is comparable to that of regular kiwifruit.
Currently, production is limited within the prefecture, but the cultivation area is increasing year by year. “Sanuki Kiwicco\u00ae” is widely sold at major supermarkets and fruit specialty stores in and outside of the prefecture, as well as directly on the Internet.<\/p>\n\n\n

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