Development, maturation, and postharvest responses of Actinidia arguta (Sieb. et Zucc.) Planch. ex Miq. fruit.
Hassall, A. K.; Pringle, G. J.; Macrae, E. A.;
New Zealand Journal of Crop and Horticultural Science Year: 1998 Vol: 26 Issue: 2 Pages: 95-108 Ref: 19 ref.
1998
บทคัดย่อ
Fruits from a range of seedling selections of A. arguta and hybrids between A. arguta and A. melanandra were compared for growth, maturation and postharvest storage. Timing and duration of the flowering period varied. Long fruits had greater maximum growth rates than round fruits, 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. Fruits on the vine progressed from a slow to a rapid increase in soluble solids concentration, typical of commercial kiwifruits. This occurred at the time when temperatures in New Zealand were 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 kiwifruits. Maximum dry matter accumulation also varied according to selection, with some selections able
to continue to accumulate carbohydrates during on-vine ripening. There was variation between selections in rate of on-vine softening, with the most rapid being 4 days. Fruits 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 fruits could be stored for 2 weeks at 0 deg C, whereas firm fruits lasted for at least 6 weeks. There was no difference in storage longevity between 0 and 3 deg . Compressive and puncture tests showed similar patterns of softening; compressive tests were non-destructive and more sensitive. 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 fruits were held at low temperatures.