Chinese kiwifruit (scientific name: Actinidia chinensis Planch.) is a large plant in the Actiniaceae family and the genus Actinidia. Large deciduous vine; a young branch is thickly or thinly covered with grayish-white hairs or brown hirsute or rust-colored bristle-like bristles, bald or with broken hairs when old. The leaves are papery, obovate to obovate or broadly ovate to nearly round, 6-17 cm long, 7-15 cm wide, truncated at the top and concave in the middle or with acuminate, acute to short acuminate. Cymes 1-3 flowers, peduncle 7-15 mm long, peduncle 9-15 mm long; bracts small, ovate or subulate, about 1 mm long, all covered with gray-white filiform hairs or tawny hairs. Fruit yellowish-brown, nearly spherical, cylindrical, obovate or elliptic, 4-6 cm long, covered with hairs, hirsute or bristles, bald or not when mature, with small and many pale Brown spots; persistent sepals reflexed; seed longitudinal diameter 2.5 mm.
Distributed in Shaanxi (south end), Hubei, Hunan, Henan, Anhui, Jiangsu, Zhejiang, Jiangxi, Fujian, Guangdong (north) and Guangxi (north) provinces. It grows in mountain forests in low mountainous areas at an altitude of 200-600 meters, and generally occurs in tall grasses, shrubs, or secondary sparse forests. It prefers soils with rich humus and good drainage; Warm and humid, leeward sunny environment.
Chinese kiwi fruit is the largest one in the genus Actinidia, and it is also the one with the greatest economic significance in terms of production and utilization. Chinese kiwi has a sweet and sour taste, delicious taste and good flavor. In addition to fresh food, fruits can also be processed into various foods and beverages, such as jam, fruit juice, canned food, preserved fruit, fruit wine, jelly, etc., which have rich nutritional value. The whole plant can be used for medicine. The root bark and root are cold and bitter, and have the functions of promoting blood circulation and removing blood stasis, clearing away heat and detoxifying, and dispelling dampness and expelling wind.
