Fragrance addition improves visitation by honeybees and fruit quality in kiwifruit (Actinidia deliciosa)

Abstract

BACKGROUND Kiwifruit is an important horticultural crop all over the world and its development is important in Argentina. This dioecious crop has a short blooming period with nectarless flowers, and its fruit production depends on cross‐pollination. Here, we tested whether kiwifruit quality increases by using honeybees exposed to female flowers treated with an artificial fragrance. The three experimental treatments were: A, sprinkled female flowers with 1:1 sugar syrup + Lavandula hybrida extract solution (a new attractant substance especially developed for this study named Lavandin Grosso); B, sprinkled female flowers with 1:1 water + sugar syrup (female flowers with additional sugar syrup reward); C (control; female flowers exposed to honeybees). RESULTS The results showed a higher number of visits of honeybees to the female flowers sprinkled with the attractant substance, Lavandin Grosso, as well as higher fruit quality (weight, number of seeds, regularity in fruit size). CONCLUSION Our study demonstrates the potential of fragrance‐treated flowers to improve yield production in kiwifruit. © 2021 Society of Chemical Industry

Targeted crop pollination by training honey bees: advances and perspectives

“…In addition to the targeted pollination strategy, alternative methods to improve pollination services involve the use of noncrop-specific attractants derived from plant natural extracts or pheromonal compounds, with varying degrees of success (see studies reviewed in Delaplane and Mayer, 2000;Abrol, 2012 and illustrative examples in Supplementary Table S1). Among the first group, the spraying of crop flowers with an essential oil extracted from Lavandula hybrida leaves or with olive pomace extract showed ambiguous results in bee visits but had a positive effect on yield (Meroi Arcerito et al, 2021;Monasterio et al, 2023). Among the latter, the evaluation of commercial attractants based on pheromonal compounds (e.g.…”