The Effect of Malformed Fruit Thinning at Different Times on Fruit Yield and Quality of Kiwifruit (Actinidia deliciosa) cv. 'Hayward'

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Barzegar Rasool; Ghasemnezhad Mahmood; Sharifzadeh Bahman; Mehregan Nikoo Alireza

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Journal Paper

Paper Information

Journal: Iranian Journal of Horticultural Science Year:2024 | Volume:55 | Issue:1 Page(s): 35-50

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Title

The Effect of Malformed Fruit Thinning at Different Times on Fruit Yield and Quality of Kiwifruit (Actinidia deliciosa) cv. 'Hayward'

Author(s)

Barzegar Rasool | Ghasemnezhad Mahmood | Sharifzadeh Bahman | Mehregan Nikoo Alireza | Issue Writer Certificate

Keywords

Ascorbic acid

Qualitative grading

taste index

vine yield

Abstract

The production of misshapen fruits in 'Hayward' kiwifruit, due to genetic potential, or environmental conditions, is the main factor for reducing exportable and marketable fruits. To solve this problem and produce uniformity in the fruits, it is recommended to thin the malformed fruits immediately after setting. This study was conducted as a randomized complete block design with four replications. The experimental treatments included thinning all of the small, flat, fan-shape and misshapen fruits at four different times: 15, 30, 45 and 60 days after fruit set in the whole vine. Fruits were harvested when reached at maturity stage, and characteristics such as fruit yield per vine, fruit grading according to size, fruit firmness, dry matter percentage, soluble solids content, titratable acidity, TSS/TA, pH and Ascorbic acid content were measured. The results showed that there was no significant difference between the thinned and control vines for fruit yield. Fruit thinning times caused a significant increase in the percentage of extra grade fruits, so that the highest extra fruit percentage was found when fruit thinning carried out 15 days after fruit set (49.01%), which showed an increase of about 25 percent compared to control (24.71%). Furthermore, fruits thinning reduced flesh firmness, titratable acid and Ascorbic acid as compared to control, but increased fruits dry matter percentage, soluble solids, TSS/TA, pH and fruit volume. Overall, early fruit thinning; 15 days after fruit set, with increasing extra grade fruits and reducing grade 2 and out-of-grade fruits caused improve in proportion of marketable and exportable fruits.

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