Seasonal Root, Shoot, and Fruit Growth Patterns in Kiwifruit (Actinidia deliciosa a. Chev.) in Central Chile

Bennewitz, Eduardo von; Suazo, Sebastian; Keutgen, Anna J.; Lošák, Tomáš; Carrasco-Benavides, Marcos

doi:10.1007/s10341-019-00429-1

Cited by 3 publications

(2 citation statements)

References 33 publications

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“…The logistic model, and the double logistic and hybrid models such as chanter (logistic + Gompertz), have been used for modeling fruit growth in cacao 3 and various productive systems such as kiwi, coffee, and cashew. 11,[18][19][20] The cacao fruit development has been characterized by an early exponential growth, followed by a linear phase, and stabilizing in the ripening state. The fruit variables measured over time confirmed this behavior in the evaluated clones and facilitated the biological interpretation of the parameters obtained by the different models.…”

Section: Discussionmentioning

confidence: 99%

Growth, respiration and physicochemical changes during the maturation of cacao fruits

et al. 2021

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BACKGROUND: Cacao is important for the economy of many countries in the humid tropics. Its quality is affected when fruits are not collected at the optimal harvest point. The aim of this study was to obtain maturity indices for producers to facilitate the timely harvest and improve the development of fermentation and the sensorial quality of cacao. The growth and respiration processes, and the physicochemical changes during the maturation of three cacao genotypes were determined. Physiological follow-ups measuring fruit length and diameter were performed from 30 days after anthesis to fruit deterioration in the tree. RESULTS: Growth equations were obtained, establishing four maturity stages based on days after anthesis, and fruit length and diameter. Nineteen descriptors were used for the characterization, and through Pearson's correlation and principal component analysis (PCA), five descriptors were identified as representative of the maturity stages of the cacao fruit. PCA results and respiration measurements established that stage 3 presented the highest substrate availability for obtaining good fermentation and quality cacao. This stage showed values between 124 and 197 days after anthesis with lengths between 167.7 and 249.73 mm, and diameters between 64.4 and 95.8 mm, according to the locality. CONCLUSION: Three growth phases of the cacao fruits were established considering days after anthesis. Both the edaphoclimatic conditions and the cacao genotype characteristics influenced this determination. Stage 3 of fruit maturation shows the best physicochemical conditions for good fermentation.

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Section: Discussionmentioning

confidence: 99%

Growth, respiration and physicochemical changes during the maturation of cacao fruits

et al. 2021

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“…But more research is required on methods for cultivation, propagation, and the methods for boosting fruit yield and quality. Pollination, flowering period, irrigation, fertilizer scheduling, altitude or elevation, plant growth regulators, training, and pruning are orchard characteristics known to affect fruit quality and its variability in fruit output (Bennewitz et al 2019). Thus, an experiment was carried out to identify the best optimal altitude(s) for kiwifruit production for two cultivars of Kiwifruit, viz.…”

Section: Introductionmentioning

confidence: 99%

Altitude Variation on Fruit Development and Quality Attributes of Kiwifruit (Actinidia Deliciosa Chev.) In North-Western Himalaya

Sharma

Rana

2023

Bangladesh J. Bot.

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Effects of climatic variability at different altitudes on the fruit development and quality attributes of kiwifruit in the North -Western Himalayas of India were investigated. The experiment was carried out at five attitudinal locations (1090, 1275, 1425, 1543, and 1924 m above mean sea level) and with two cultivars viz. Hayward and Allison. It was observed that fruit yield and quality varied according to altitude and cultivars. The Hayward cultivar performed better in terms of yield, graded portion, and fruit quality like titratable acidity and ascorbic acid at higher elevations whereas, the Allison cultivar performed better at lower elevations. Findings revealed that the elevation ranging from 1000 to 1450 m was appropriate for the Allison cultivar and the elevation ranging from 1500 to 1950 m was appropriate for the Hayward cultivation. Bangladesh J. Bot. 52(2): 369-379, 2023 (June)

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Vine Canopy and Root Physiology

Gould,

Clearwater

2023

Kiwifruit

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Seasonal Root, Shoot, and Fruit Growth Patterns in Kiwifruit (Actinidia deliciosa a. Chev.) in Central Chile

Cited by 3 publications

References 33 publications

Growth, respiration and physicochemical changes during the maturation of cacao fruits

Growth, respiration and physicochemical changes during the maturation of cacao fruits

Altitude Variation on Fruit Development and Quality Attributes of Kiwifruit (Actinidia Deliciosa Chev.) In North-Western Himalaya

Vine Canopy and Root Physiology

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