Winter cold tolerance of kiwifruit. A survey after winter frost injury in Northern Italy (original) (raw)
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Cold Acclimation of Young Kiwifruit Vines under Artificial Hardening Conditions
HortScience, 1990
One-year-old kiwifruit [Actinidia deliciosa (A. Chev.) C.F. Liang et R. Ferguson var. deliciosa] vines were grown under 8- and 16-hour photoperiods to study the influence of photoperiod on cold acclimation and determine the potential level of hardiness that young vines attain. Vines were acclimated by reducing growth chamber temperature at 2-week intervals, beginning at 31/20C (16 hours/8 hours) and ending with 15/5C after 8 weeks. Vines receiving an 8-hour photoperiod were more cold hardy than vines receiving a 16-hour photoperiod after 4 weeks of acclimation as determined by electrolyte leakage from stem tissues. Moreover, vines receiving an 8-hour photoperiod survived freezing at – 9C at the end of the 8-week acclimation period, whereas those receiving a 16-hour photoperiod were killed at – 6C. Vine survival and electrolyte leakage of sterns were highly correlated (r = – 0.79 to – 0.90).
Characterization of cold acclimation and cold hardiness of strawberry in vitro and in vivo
sciences, Pharmacy 08B) Doctoral dissertation will be defended at the public session of the Council of Defence for Biomedical Sciences, Agronomy at 14.00 p.m. on 12 th of December, 2013, in the auditorium 211 (4 building) of Aleksandras Stulginskis University. Address: Universiteto str. 8a, 53341, Akademija, Kaunas district, Lithuania. The summary of the doctoral dissertation was distributed on 12
Postharvest Biology and Technology, 2014
The propensity for physiological disorders to arise during low temperature storage of kiwifruit is a significant commercial risk. The potential to use fruit characteristics (flesh colour, soluble solids content (SSC), dry matter and firmness) estimated non-destructively at harvest as markers for the susceptibility of 'Hort16A' kiwifruit to chilling injury (CI) has been investigated for individual fruit. While the fruit that developed CI during storage were some of the least advanced fruit on each orchard, the flesh colour, SSC, firmness and dry matter of the susceptible fruit differed considerably among orchards, such that there was not a clear minimum or maximum threshold for which fruit did or did not develop CI across all orchards. There was a large 'orchard factor' in the susceptibility of fruit to CI that was as important, if not more important, than the flesh colour, SSC, firmness and dry matter values. The 'orchard factor' may derive from a combination of environmental conditions and/or orchard management practices, in conjunction with fruit growth and development. Hence it is concluded that a generally applicable at-harvest prediction of 'Hort16A' fruit susceptibility to CI is not possible from an at-harvest non-destructive estimation of flesh colour, SSC, firmness and dry matter.
Fruit Growing Research
Kiwifruit is recognized as highly nutritious having many biochemical characteristics that deliver a range of health benefits. In Romania, kiwi is a new fruit species and the creation, testing and introduction of winter hardy genotypes, adapted to the local harsh climate conditions is a priority. A common Italian-Romanian kiwifruit breeding program was initiated in 1993 and during the time, several hybrid genotypes were obtained and introduced to be tested. After more than two decades of research, it was demonstrated that Actinidia deliciosa and Actinidia chinensis can be grown in Romania in peach favourable areas, while Actinidia arguta (hardy kiwi, kiwiberry) can cover larger areas, suitable for plum cultivation. At the Faculty of Horticulture within the University of Agronomic Sciences and Veterinary Medicine of Bucharest, an experimental field with kiwifruit hybrid genotypes, was established in 1993. The plants were grown under an organic orchard management, on a T-bar trellis, being irrigated with micro sprayers. The fruits were harvested at beginning of November, in 2017 and 2018. Harvesting moment was established when the fruit flesh firmness was lower than 7.0 kg force cm 2. After harvesting, kiwifruits were stored in two different cold storage conditions: normal atmosphere (NA) at 3°C and 95% humidity and controlled atmosphere (CA) with 1.5% Oxygen, at 1-2°C and 95% humidity. The aim of this study was to analyse the fruit quality characteristics of some new kiwi hybrid genotypes at harvest and during storage with the final goal to select best elites. Fruit weight and shape index have been determined after harvest. Different fruit characteristics were measured and evaluated in dynamics: firmness, soluble solids, dry matter, titratable acidity and ascorbic acid. All the determinations and analyses were made at the Research Center for Studies of Food Quality and Agricultural Products laboratories. During the storage, observations showed that R1P9 kiwifruit hybrid presented better biochemical quality parameters and the lowest weight losses compared to the other studied hybrids-4.69 % in CA and 5.22 % in NA. As expected, keeping kiwi fruits in controlled atmosphere with 1.5% Oxygen, at 1-2°C and 95% humidity, presented better physical and biochemical quality compared with those stored in normal atmosphere, at 3°C and 95% humidity. Using the results of the study regarding the fruits physicochemical characteristics after harvesting and during the storage, but also some other plant parameters, several kiwi hybrid elites were selected-R0P13 and R1P9. They will be propagated and planted for the production test. Cuvinte cheie: fermitate pulpă, substanţă uscată solubilă, substanţă uscată totală, aciditate titrabilă, acid ascorbic.
Postharvest Biology and Technology, 2014
Changes in sensory and physicochemical characteristics of fruit of Actinidia arguta and its hybrid after cold storage (1 • C and 85%RH) in air (AS) versus controlled atmosphere (CA) with low oxygen concentration (1.5%O 2 + 1.5%CO 2) were examined over a period of four and eight weeks. The investigation was carried out on two cultivars, 'Ananasnaya' (A. arguta) and 'Bingo' (Actinidia purpurea × A. arguta) harvested at two stages of maturity (6.5-8% and 8-9.5% soluble solids, respectively). During long-term storage the strongest changes in fruit characteristics were in fruit firmness and acidity. Air storage was an adequate method of refrigerated storage of fruit over a short period of 4 weeks. Application of CA can be very useful for storing hardy kiwifruit over a longer, 8 week period. The sensory characteristics of fruit stored in CA and then ripened during simulated shelf-life were similar to those of vine ripe fruit. The most significant negative change in the sensory characteristics of fruit after long-term cold storage was the increase in the intensity of their bitter taste.
2016
Chilling injury (CI) is a physiological disorder. A function of time by temperature it occurs at low temperature that is above the freezing point of the produce. Low temperature storage is the most effective way of slower down deteriorative metabolic and pathological processes in harvested commodities. However, chilling injury possesses a major limitation to cold storage in most tropical and subtropical fruits. These fruits are very sensitive to chilling stress and even temperatures, when fruits are exposed to temperatures lower than 10 o C but above their freezing points. At chilling temperatures, the tissues weaken because they are unable to carry on normal metabolic processes. Various physiological and biochemical alterations and cellular disfunctions occur in chilling-sensitive species in response to chilling stress. These alterations include stimulation of ethylene production, increase in respiratory rate, enzyme inactivation, membrane disfunction and alteration of cellular str...
Postharvest Biology and Technology, 1999
The effect of temperature, length of cold storage and maturity on the ripening of ethylene-preconditioned (100 p1 1 -' for 12 or 24 h) kiwifruit was investigated. Low (0°C) temperatures at any point prior to, during or after ethylene preconditioning significantly delayed softening and soluble solids concentration (SSC) accuinulation compared to higher temperatures (Le. 20°C). Freshly-harvested kiwifruit responded to ethylene-preconditioning (100 pl 1 -' at 0°C for 24 h) by softening faster than control fruit even if harvested 5 weeks after commercial maturity. In contrast, kiwifruit harvested at commercial maturity and stored at 0°C softened faster than the control only if preconditioned with ethylene during the first 2 weeks of storage. Kiwifruit had high respiration rates 1 day after being transferred from 0 to 2OoC, but respiration dropped to near base-line levels by day 2. Fruit stored at 0°C always respired faster upon transfer to 20°C than did freshly-harvested fruit and preconditioning with ethylene increased the initial rate of respiration of freshly-harvested fruit but had less of an effect on stored fruit. Ethylene preconditioning did not significantly hasten the climacteric rise in respiration or ethylene production of either freshly-harvested or stored kiwifruit. The climacteric rise of individual kiwifruit began only after fruit softened to < 7 N. 0 1999 Elsevier Science B.V. All rights reserved. 559-646-6593 092.5-5214/99/$ -see front matter 0 1999 Elsevier Science B V All rights reserved.
Cold hardiness research on agricultural and horticultural crops in Finland
Agricultural and Food Science
This paper represents an overview of cold hardiness research conducted on agricultural and horticultural crops, as well as on amenity plants in Finland. Inadequate freezing tolerance and/or winter hardiness often prevents introduction of new species and cultivars to Finland. Field observations on winter hardiness and more recently the results from laboratory freezing tests, have assisted breeders to select hardy genotypes. Research approaches for agricultural crops have evolved from observations on winter and frost damage to studies on molecular mechanisms of cold acclimation and freezing injury. The results of experiments on survival of winter cereals, grasses and clovers and frost tolerance of potato and turnip rape are discussed. The studies conducted on horticultural crops, including apple, strawberry, raspberry, currants, blueberry, sea buckthorn, perennial herbs as well as on ornamental trees and shrubs have included field evaluations of cultivars, or selections for winter har...
Ice nucleation temperatures in kiwifruit
Scientia Horticulturae, 1995
The formation of ice in detached kiwifruit (Actinidia deliciosa) fruit was investigated in a freeze chamber by thermal analysis. Ice nucleation (IN) occurred between-3.1 and-4.9"C. The distribution of IN temperatures followed a normal distribution with a mean (*SD) at-3.9+0.5"C. Forty-three cases were also monitored in the field, where a sample of fruit was checked for frost damage whenever the air temperature dropped below zero. The field data obtained confirmed that exposure of fruits to air temperatures below-3 "C creates the conditions for a freezing event in kiwifruit fruit. The longer the exposure of fruits to temperatures below-3°C and/or the lower the temperature, the higher the probability of ice nucleation. The relationship between air temperature and the temperature of fruits under field conditions is discussed for two different hoar frost cases: advective frost and radiation frost.