Temperature influences growth and maturation of fruit on ‘Hayward’ kiwifruit vines
William P. Snelgar A D , Alistair J. Hall B , A. Ross Ferguson C and Peter Blattmann AA HortResearch, Te Puke Research Centre, No. 1 Road, RD 2, Te Puke, New Zealand.
B HortResearch, Palmerston North Research Centre, Private Bag 11 030, Palmerston North, New Zealand.
C HortResearch, Mt Albert Research Centre, Private Bag 92 169, Auckland, New Zealand.
D Corresponding author. Email: wsnelgar@hortresearch.co.nz
Functional Plant Biology 32(7) 631-642 https://doi.org/10.1071/FP05062
Submitted: 22 March 2005 Accepted: 28 April 2005 Published: 7 July 2005
Abstract
The responses of fruit and shoot growth of ‘Hayward’ kiwifruit vines to changes of temperature were determined during spring, summer or autumn. Mature vines were warmed 2–5°C above ambient temperatures by enclosing them in temperature-controlled tunnel houses for 34–89 d. Increasing temperature during spring advanced the date of flowering by 17 d and increased the rate of shoot elongation by 6 mm d–1 °C–1. The fruit on these early-flowering vines were larger and had a higher dry matter concentration than control fruit during the first part of the season. Increasing temperature during summer increased the rate of shoot elongation but reduced fruit growth, accumulation of dry matter in fruit and fruit firmness. In contrast, increasing temperature during late autumn increased fruit growth but reduced the soluble solids concentration (SSC) of fruit and thus, delayed commercial maturity. When fruit growth data for summer and autumn were combined the variation in fruit growth with temperature could be described by a single quadratic curve. Maximum fruit growth occurred at 17°C and temperatures above or below this optimum reduced fruit growth. Consequently, during summer when ambient temperatures averaged 17°C, warming vines decreased fruit growth, while during late autumn, when ambient temperatures had fallen to 13°C, warming vines increased fruit growth. Warming vines during summer reduced both the SSC of ripe fruit and the vitamin C concentration. Warming vines during autumn increased SSC but reduced the vitamin C concentration.
Keywords: dry matter, fruit weight, soluble solids, temperature, vitamin C.
Acknowledgments
We thank B. Freeth for rebuilding the greenhouse controllers and the staff of the Te Puke Research Station for assisting with the field trial. M. Judd assisted with climate monitoring. This work was funded by the Foundation for Research Science and Technology contract C06X0006.
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