Kiwifruit banana. Once a kiwifruit is ripe, however, it is preserved optimally when stored far from other fruits, as it is very sensitive to the ethylene gas they may emit, thereby tending to over-ripen even in the refrigerator. If stored appropriately, ripe kiwifruit normally keep for about one to two weeks. "Pseudomonas syringae actinidiae" (PSA) was first identified in Japan in the 1980s. This bacterial strain has been controlled and managed successfully in orchards in Asia. In 1992, it was found in northern Italy. In 2007/2008, economic losses were observed, as a more virulent strain became more dominant (PSA V). In
Kiwifruit "A. deliciosa" (fuzzy kiwifruit). Other species that are commonly eaten include "A. chinensis" (golden kiwifruit), "A. coriacea" (Chinese egg gooseberry), "A. arguta" (hardy kiwifruit), "A. kolomikta" (Arctic kiwifruit), "A. melanandra" (purple kiwifruit), "A. polygama" (silver vine) and "A. purpurea" (hearty red kiwifruit). Almost all kiwifruit sold belongs to a few cultivars of "A. deliciosa" (fuzzy kiwifruit): 'Hayward', 'Blake' and 'Saanichton 12'. They have a fuzzy, dull brown skin and bright green flesh. The familiar cultivar 'Hayward' was developed by Hayward Wright in Avondale, New Zealand, around 1924. It was initially grown in domestic gardens, but commercial planting began in the