New Zealand Journal of Crop and Horticultural Science abstracts
Development, maturation, and postharvest responses of Actinidia arguta
(Sieb. et Zucc.) Planch. ex Miq. fruit
A. K. HASSALL
G. J. PRINGLE
E. A. MACRAE+
The Horticulture and Food Research
Institute of New Zealand Ltd
Mt Albert Research Centre
Private Bag 92 169
Auckland, New Zealand
email: emacrae@hort.cri.nz
Abstract Fruit from a range of seedling selections of
Actinidia arguta, or hybrids between A. arguta and A.
melanandra were compared for fruit growth, maturation, and postharvest
storage. Timing and duration of the flowering period varied. Long fruit had
greater maximum growth rates than round fruit, but the timing of maximum growth
(25-30 days after anthesis (DAA)) tended to be similar for all selections and
was similar to that for other Actinidia species. A smaller second peak
in growth rate occurred around 60-80 DAA. Fruit on the vine progressed from a
slow to a rapid increase in soluble solids concentration, typical of commercial
kiwifruit. This occurred at the time when temperatures in New Zealand are at
their highest (February), indicating a primarily physiological cause for an
increase in soluble solids concentration rather than a response to lowered
temperatures as generally postulated for commercial kiwifruit (A.
deliciosa). Maximal dry matter accumulation also varied according to
selection, with some selections able to continue to accumulate carbohydrate
during on-vine ripening. There was variation between selections in rate of
on-vine softening, with the most rapid being 4 days. Fruit with A.
melanandra in their parentage sometimes developed reddening of the skin or
flesh or both as they matured and ripened. Fruit softening and reddening began
at either the stem end or the stylar end depending on selection. Soft fruit
stored 2 weeks at 0deg.C, whereas firm fruit lasted at least 6 weeks. There was
no difference in storage longevity between 0 and 3deg.C. Compressive and
puncture tests showed similar patterns of softening, however compressive tests
were non-destructive, more sensitive, and hence more useful. No major disorders
or diseases were noted, and shrivel (water loss) was the most significant cause
of potential commercial loss. In red cultivars, the ability to colour after
harvest was severely retarded if fruit were held at low temperatures. These
results indicate there will be some difficulty in selecting a suitable maturity
parameter that will allow a commercial postharvest life for A. arguta
types.
Keywords Actinidia arguta; fruit growth; fruit
maturation; fruit storage; fruit firmness; fruit carbohydrate; fruit colour
+Author to whom correspondence is to be
addressed.
H97061
Received 8 December 1997; accepted 6 April
1998
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