Altering growth and maturation of Actinidia chinensis 'Hort16A' fruit by heating individual berries

Cuvettes that heat individual fruits on a kiwifruit vine were used to determine how the characteristics of Actinidia chinensis 'Hort16A' fruit are affected by temperature at various stages of fruit development. Each cuvette fitted around a single kiwifruit and a radiant heating element hea...

Full description

Saved in:
Bibliographic Details
Published in:The journal of horticultural science & biotechnology 2005, Vol.80 (6), p.779-785
Main Authors: Snelgar, W.P, Minchin, P.E.H, Blattmann, P
Format: Article
Language:English
Subjects:
Actinidia chinensis
chemical constituents of plants
developmental stages
dry matter content
fruits (plant anatomy)
kiwifruit
plant development
plant growth
soluble solids
temperature
total solids
Citations: Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Cuvettes that heat individual fruits on a kiwifruit vine were used to determine how the characteristics of Actinidia chinensis 'Hort16A' fruit are affected by temperature at various stages of fruit development. Each cuvette fitted around a single kiwifruit and a radiant heating element heated the enclosed fruit. Cuvette temperatures were controlled so that each fruit was kept about 4°C warmer than ambient fruit. Heating individual fruit during the early, mid and late periods of the growing season was found to have some immediate effects, and also effects that persisted until harvest. There was an immediate effect on fruit growth, which was most marked early in the season, and which resulted in larger fruit at harvest. Also, heating fruit early in the season increased the soluble solids content at harvest, as well as inducing more yellow (lower hue angle) and softer fruit at harvest. Heating fruit just prior to harvest increased their final dry matter concentration.
ISSN:1462-0316
2380-4084
DOI:10.1080/14620316.2005.11512014