【製品名(商品名)】
ヘイワード
【種類】
Actinidia Lindl.
【生産地】
山梨県南アルプス市全域（JA南アルプス市, JA全農やまなし）
【名前の由来】
From the name of Mr. Hayward Wright, a seedling producer in Auckland, New Zealand in 1924. He is said to have given his name in honor of his achievements in developing kiwi fruits with green pulp that is in circulation these days.
【主な特徴】
From the latter half of February 2022, the low-alcohol wine Picket (in English, workers in dispute, etc., in English, prevent strike breaking) using the squeezed grapes from wine making and the hot spring water of Isawa Hot spring in Yamanashi Prefecture. Refers to watching, to watch. Derived from the French word “stab” for a slight fizz of the drink, it seems to date back to ancient Greek and Roman times. Considered a poor and cheap drink made from winemaking scraps, It seems to have been given to slaves and field workers. In France, it was a favorite drink for vineyard workers at lunch because low alcohol promoted post-lunch productivity, rather than alcohol-fueled turmoil. It is said that it was there.) The production has begun in the city of the Southern Alps. Picket is a drink made by adding water and yeast to the grape squeezed from the process of making wine and fermenting it. It has an alcohol content of about 5% and is characterized by a refreshing taste of fruits and carbonic acid. On February 24, bottling work was carried out at a winery in Minami Alps City, Yamanashi Prefecture, and it seems that the owner of a liquor store in the Ishiwa Onsen district joined in and plugged the bottle with a crown. Of these, 350 bottles are warmed in the hot spring water of Isawa Hot Spring in March to promote fermentation, and it seems that they will be ready to drink in early April. Manufacturing is almost unheard of in Japan, and wineries and other products seem to be looking forward to the future as new local specialties and special products. The city of Minami-Alps is located at the foot of the Southern Alps on the west side of Yamanashi Prefecture. The city is an area surrounded by beautiful nature. The total area is 264.14 km2, which seems to occupy about 5.9% of the area of Yamanashi prefecture. It has an elongated shape from east to west with Mt. Kitadake, the main peak of the Southern Alps, as the apex, and has an inland climate peculiar to the basin, with severe cold in winter and high temperature in summer. By the time the boat was transported on the Fuji River, it seemed to have prospered as a transportation hub to Shinshu. Fruit trees are actively cultivated in the alluvial fan of the Midai River and the lowlands that follow it, and the orchards that produce a lot of fruits from spring to autumn are said to be representative of this area. People’s footprints can be seen in the city dating back to the Old Stone Age 20,000 years ago. During the Jomon period, many clusters were created around the Ichinose plateau, and the pottery and earthen figures found at the Imojiya archaeological site in Shimoichinose now seem to be important cultural properties of the country. In the Yayoi period, it seems that villages began to run along the spring line at the end of the Midai River alluvial fan in the southern part of the city, which is suitable for paddy cultivation. During the Kofun period, many tumuli, including the Monomizuka tumulus, which is a cultural property designated by the prefecture, were built in the city area. In the Heian period, even in the fan center area of the Midai River alluvial fan, where people could hardly see the footprints until then, development progressed, such as the establishment of a large-scale cow and horse breeding facility called “Hatta Mimaki”. That’s it. In addition, further development of agricultural infrastructure has progressed in the paddy fields at the end of the alluvial fan. In the Kamakura period, Tomitsu Kagami, the fourth son of Minamoto no Kiyomitsu, the grandson of Minamoto no Yoshimitsu, who is said to be the ancestor of Kai Genji, set up a base in the city and his child, Mitsutomo Akiyama, against the background of such an economic foundation. It is said that Nagakiyo Ogasawara and others were placed in the surrounding area to solidify their power. Of these, Mr. Ogasawara is symbolized by “Religion: The word Ogasawara style religion was registered as a trademark by the NPO Ogasawara style / Ogasawara classroom (Japanese horse-back archery technique Ogasawara style) in 1992.” Later, it made a leap all over the country. During the Warring States period, it has been confirmed that the history of “Tokaichi”, which is famous as a festival that nurtures Mrs. Ooi, the mother of Shingen Takeda, and announces spring to the Kofu basin, dates back to at least this period. In addition, “Japanese chess head” and “Stone walling”, which are now designated historical sites of the country, were built on the Midai River, where the legend of hydraulic control of Shingen remains, and the Japanese chess head flooded the Mujina district and downstream villages. In addition to protecting it, Stone walling seems to have functioned not only as the village where Arino was built, but also as the cornerstone of hydraulic control that protects almost the entire area of the Midai River alluvial fan, including the village. In the Edo period, the Midai River alluvial fan had Tokushima dam (the right bank of the Kamanashi River is located at the foot of the Southern Alps mountain range in the northwestern part of the Kofu Basin, straddling the stepped hill alluvial fan of the Kamanashi River and the Midai River alluvial fan. The northern part is a paddy field, and the southern part bears a lot of fruit trees from spring to autumn. The largest agricultural waterway in the prefecture with a length of about 17 km is indispensable in this area. The waterway from Kamimarui (Nirasaki City) to the starting point of the Fuji River boat transport, Kajikazawa (Kajikazawa Town, Minamikoma District) was excavated, and the newly reclaimed rice field was developed in the wasteland and Koshin Suruga Mikuni (currently Yamanashi and Nagano prefectures). It was planned from a far-reaching concept of connecting Shizuoka Prefecture) by boat, and it seems that construction was started by Hyozaemon’s private property in February 1665, about 356 years ago. Most of the waterways are earthen waterways and masonry. In the spring of two years later, the water was passed to Iino Minamibashi (former Shirane Town), but in the spring, Hyozaemon suddenly withdrew from the construction and suddenly withdrew from the construction. Later construction was taken over by Kofu chamberlain, and it is reported that the construction was completed in 1670. The ship transportation concept of Hyozaemon was never realized, and it is unknown where it disappeared, but this construction With the completion, abundant water flowed, the development of productive fields progressed everywhere, and the lives of local farmers achieved dramatic development. It seems that many restorations and major renovations have been carried out in the history of the river. , It seems that it still supports agriculture and livelihoods in the area on the right bank of the Kamanashi River.) It seems that you can see the traces of the efforts of people who have been suffering but have improved their lives. Even in the modern era, the fight against water continued, and in the Meiji era, the first prefectural sabo work in Yamanashi Prefecture, “stone levee of Ichinosegawa,” and in the Taisho era, Japan’s first full-scale concrete under the direct control of the country. It seems that the “Ashiyasu dam”, which is a dam, was built. On the other hand, in the drought area, which was said to be “burnable even in the moonlit night,” the Noro River water supply was opened and the land improvement enterprise on the right bank of the Kamanashi River was finally established after the war, and it seems that it was released from the chronic water shortage. In addition, even in the southern part of the city, where there was so much flooding that it was said to be “cloudy and three-dimensional” (even if it was cloudy, the water overflowed), flood control measures were taken by improving the gutter gate and drainage pump station. In the Midai River fan-shaped area, which was not suitable for rice cultivation, as you can see from the fact that a tobacco sales office was set up in the Meiji era, upland crops have been actively cultivated, and a culture of commerce has been created. It is said that it became the soil for producing Ippei Wakao（This year marks the 200th anniversary of the birth of Ippei Wakao (born January 9, 1821), a representative of the Koshu conglomerate. Wakao started out as a merchant with a single balance pole, and in the Meiji era, he was the first mayor of Kofu and a member of the House of Peers, a large taxpayer. As a businessman, he gained the management rights of companies that carry important infrastructure in the imperial capital of Tokyo, such as Tokyo Electric Light and Tokyo Stagecoach Railway, and made the name “Koshu Conglomerate” roar throughout Japan.）, a former Koshu merchant. Also, in 1839, the Nishino Shoseido (penmanship place) was opened by the villagers ahead of other areas, and it seems that it was an area that realized the importance of “human resource development” from early on. This area, which was divided into 62 villages in the first year of the Meiji era, became 6 towns and villages of Hatta village, Shirane town, Ashiyasu village, Wakakusa town, Kushigata town, and Kosai town after the merger of Meiji and Showa, April 1, 2003. It is said that the city of the Southern Alps was born by the merger of these six towns and villages, and continues to this day. Yamanashi Prefecture has the highest peach yield in Japan. Production is flourishing in the city, and every spring, peach blossoms bloom like a pink carpet, attracting athletes and tourists from outside the city at the paradise on earth marathon, which is a major event in the city. Also, it is said that peaches were used not only for food but also for rituals. The oldest peach kernel in the prefecture has been excavated from the Daishi Higashitanbo site (Kosai district) in the middle of the Yayoi period (2000 years ago), and it seems that it is deeply related to the city from a historical point of view. The Iris sanguinea community on Mt. Kushigata is famous nationwide and is highly regarded academically. It seems that it was designated as a natural monument in Yamanashi Prefecture in 2002. In the city area, iris raising associations and citizen groups carry out planting activities mainly along the Takizawa River, and the iris fair is held every May, which is said to be familiar to the citizens. Lagopus muta seems to have inhabited widely in the cold regions of the Northern Hemisphere, but it is a creature left in the high mountains by moving south from the continent to the Japanese archipelago during the ice age. It was designated as a national special natural monument in 1955. Due to recent warming and the movement of animals that did not live in the alpine zone to aim for grouse, it seems that the number is decreasing year by year around Mt. Kitadake. It is said that it is also the logo mark of the Southern Alps UNESCO Eco Park. When selecting the symbols, in addition to trees, flowers, and birds, we asked for symbols that image the city of the Southern Alps, and “Mt. Kitadake” was selected. Mt. Kitadake is the second highest peak in Japan (elevation 3193 m) and is one of the 100 famous mountains in Japan and 100 famous mountains in Yamanashi. In 2014, the Southern Alps, including Mt. Kitadake, was registered in the UNESCO Eco Park, and the surrounding area is set as a core area to be strictly protected. The city seems to be working towards sustainable development by preserving the rich ecosystems and biodiversity of the region. It’s located in the western part of Yamanashi Prefecture, and has a long shape in the east and west located at the foot of the Southern Alps. 日本第2位の高峰北岳（白峰三山: 鳳凰山, 夜叉神峠, 奈良田, 仙丈ヶ岳, 間ノ岳;「白峰, 此山本州第一ノ高山ニシテ西方ノ鎮タリ。国風ニ詠スル所ノ, 甲斐ヶ根コレニシテ, 南北ニ連ナリテ三峰アリ。其北方最モ高キモノヲ指シテ, 今専ラ白峰ト稱ス: 甲斐國志（1814年）小笠原長恒氏の次男, 松平貞次郎定能氏: 官位: 従五位下伊予守,（養父, 松平定則公）編纂, 家系, 久松松平家氏: 知多半島阿古屋（半田市付近, ｱｺﾔ貝で著名）発祥）がある。南には, 日本の堂々, 第1位の富士山, 北には八ヶ岳（南: 編笠山 (2,524 m), 西岳 (2,398 m), 三ッ頭 (2,580 m), 権現岳 (2,715 m), 赤岳 (2,899 m), 中岳 (2,700 m), 阿弥陀岳 (2,805 m), 横岳 (2,829 m), 硫黄岳 (2,760 m), 赤岩の頭 (2,656 m), 峰の松目 (2,567 m), 夏沢峠, 北, 箕冠山 (2,590 m), 根石岳 (2,603 m), 天狗岳 (2,646 m), 中山 (2,496 m), 丸山 (2,330 m), 麦草峠, 茶臼山; 長篠合戦, 織田信長公, 徳川家康公の連合軍（陣が前）対, 武田勝頼公 (2,384 m), 縞枯山 (2,403 m), 北横岳 (2,480 m), 大岳 (2,381 m), 双子山 (2,224 m), 大河原峠, 蓼科山; 諏訪富士: 諏訪御料人（勝頼公の母）父, 諏訪頼重氏 (2,530 m), 八子ヶ峰 (1,833 m)）が望め, 美しい自然に囲まれた地域である。Located in the west of the Kofu basin, it has an inland climate peculiar to the basin, with severe winters and cold summers. The name of the city of the Southern Alps was selected in September 2002 after a public offering. There are several main reasons why this city name was chosen. In addition, it is the second city to use katakana in the city name after the former name of Koza city in Okinawa city, and it seems that the city name using foreign words is the first in Japan. This area, located at the foot of the Southern Alps, can be imagined geographically. It is consistent with the characteristics of the natural environment, such as the rich nature and clear air of the Southern Alps shared by the six towns and villages (Ashiyasu Village, Kushigata Town, Kosai Town, Shirane Town, Hatta Village, Wakakusa Town). It is a name that has a bright and fresh image as a tourist city. Kiwifruit is a fruit that originated in China and was improved and made famous in New Zealand. There is also another name, Actinidia chinensis. In Japan, it is often called kiwi for short, and in English-speaking countries, it is also called chinase goose berry. It is said that the name comes from the fact that the shape of the fruit is similar to Kiwibird, the national bird of New Zealand. It seems that there are many varieties, but it seems that the varieties with green flesh called Hayward introduced this time are the most popular. In recent years, from around 2000, yellow kiwis with yellow flesh from New Zealand called gold kiwis and golden kiwis have begun to be distributed. Regarding cultivation, I heard that it is an attractive fruit tree because it grows vigorously, there are almost no pests, and it can be cultivated completely without pesticides. It seems that it can be cultivated outdoors all year round in the west of the Kanto region. It is said that the number of years of fruiting is 1 to 2 years for seedlings and 3 to 8 years for seedlings. As I forgot to say, male and female catabolic strains are different from male and female, so it seems that two trees, a female variety and a male variety, are needed. I’ve heard that you can’t get fruit with just one. Again, Hayward is the most popular variety in the world. It is large and has excellent storability. After harvesting, it seems that it can be stored in the refrigerator for 6 months. Although it has a relatively short history, it seems to be produced in various parts of the jurisdiction. Kiwifruit requires ripening after harvesting. At first, it is hard even when pressed and has a strong acidity, but when it is ripened, it tends to become elastic and weaken. Although it is considered to be a climberic fruit, few individuals naturally increase ethylene production after harvesting, except for disease-damaged fruits, and many seem to wither without ripening. By elucidating the ripening mechanism of kiwifruit, and by comparing various kiwifruit varieties introduced from China in recent years with Hayward from the viewpoint of inducing an ethylene production system by ethylene, Hayward In recent years, NARO seems to have clarified the reason why it is difficult to ripen. Around 1990 to 1994: During ripening, physiological changes such as induction of ethylene production system involved in ripening, softening of pulp, saccharification of starch, increase in respiration, decrease in acid, and production of aroma are likely to occur. All of these have in common that they are promoted by ethylene, but there seems to be a difference in their reactivity with them. It seems that sufficient contact with ethylene is necessary for the induction of the ethylene production system and the generation of aroma. On the other hand, it was found that other physiological changes can occur even with inadequate contact. However, it seems that the fruit will not be fully ripe unless the ethylene production system involved in ripening is induced. From these facts, I heard that it became clear that ethylene production needs to be induced for kiwifruit to ripen. Comparing the difficulty of inducing the ethylene-forming system involved in ripening in Hayward with the varieties introduced from China in recent years, there is a considerable difference in the difficulty of inducing the ethylene-forming system. It seems that it was recognized. I have heard that it has become clear that Hayward is significantly less likely to be induced, whereas it is easily induced in some Chinese varieties. From this result, it seems that it was clarified that the difficulty of inducing the ethylene generating system involved in ripening makes the ripening of Hayward difficult. By searching for varieties that are highly sensitive to ethylene, it is thought that varieties that do not require ripening can be found. It was said that ethylene treatment was indispensable to obtain a delicious ripe Hayward.
When it was exported from New Zealand to the United Kingdom and the United States, Hayward, which has excellent storability and transportability, seems to have become established as an economically cultivated variety. Kiwifruit seeds were first introduced to Japan from New Zealand in the 1960s. After that, as a conversion crop of mandarin oranges, it was actively introduced mainly in the mandarin orange production area, and as a result, domestic production increased sharply, and it seems that there is a tendency of overproduction. By improving varieties, attempts are being made to produce high-quality fruits and to apply them to processed products such as dried fruits, wine, and jam as a use other than raw food.
About 35 years ago, Hayward seeds became popular in the current JA Southern Alps city jurisdiction as a crop that can be cultivated using grape shelves. Although the temporary production has decreased, it seems that it has been proliferating for the past few years due to the fact that it requires less labor than other fruits such as grapes and the price has improved. Currently, it is actively produced in the northern part of JA jurisdiction such as the Hatta branch jurisdiction where the co-selection office is located, and in JA, it is a major agricultural product from autumn to winter together with one of the dried persimmons partially dried Japanese persimmon. It seems that shipments will reach their peak in early November every year.
Hayward is a climacteric type (a significant change in the ripening process of a fruit that causes a rapid increase in breathing during certain days and then immediately decreases to a low respiratory rate is called climacteric. Fruits that do not increase are said to be non-climacteric fruits. Among the main fruits, apples, peaches, pears, bananas, prunes, avocados, etc. are the former, and citrus fruits, grapes, sweet potatoes, figs, etc. are the latter. It seems to be classified. In climacteric fruits, a large amount of ethylene is produced as the respiration rises. At the same time, various enzymes in the fruits work to soften the flesh, reduce acidity, and increase aroma components. , These phenomena are brought about by ethylene. In general, non-climacteric fruits do not increase the amount of ethylene produced during the ripening process, and even if they are artificially treated with ethylene, a remarkable ripening promoting effect is observed. Since there is no such thing, it seems that ethylene is not directly involved in ripening. However, non-climacteric fruits also produce trace amounts of ethylene and retain sensitivity to external ethylene. On the other hand, although it is considered to be a fruit, there are few individuals in which the increase in ethylene production occurs naturally after harvesting, except for the diseased fruit, and most of them wither without ripening.）Physiological changes such as induction of ethylene production system involved in ripening, softening of pulp, saccharification of starch, increase in respiration, decrease in acid, and production of aroma are likely to occur. All of these have in common that they are promoted by ethylene, but there seems to be a difference in their reactivity to ethylene. It seems that sufficient contact with ethylene is necessary for the induction of the ethylene production system and the generation of aroma. On the other hand, it seems that other physiological changes can occur even with inadequate contact. However, it seems that the fruit will not be fully ripe unless the ethylene production system involved in ripening is induced.
A fruit that originated in China and was improved and made famous in New Zealand. There is also another name, Actinidia chinensis. In English-speaking countries, it is also called chinase goose berry. It seems that the name comes from the fact that the shape of the fruit is similar to New Zealand’s national bird Apterygidae; Brown kiwi. There are many varieties, but Hayward, a variety with green flesh, is the most popular. In recent years, since around 2000, yellow kiwis with yellow flesh from New Zealand called gold kiwis and golden kiwis have been distributed.