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Articles

EFFECT OF CALCIUM AND BORON ON THE QUALITY OF KIWIFRUIT

Article number
1096_35
Pages
317 – 320
Language
English
Abstract
To clarify the effect of calcium and boron on the quality of Actinidia fruit. 0.2% borax, 0.5% CaCl2 and 0.2% borax + 0.5% CaCl2 were utilized on fruit of ‘Miliang-1’ (Actinidia deliciosa) before harvest; fruits treated with water were set as the control.
The results showed that all treatments had no obvious influence on fruit size, total content of soluble solids and vitamin C in fruit at harvest time; treatments containing calcium at full bloom and commercial maturity stage improved fruit calcium content and restricted the accumulation of boron at harvest time; while only CaCl2 treatments at commercial maturity stage had positive effect on flesh firmness change at cold storage.
Comparing with calcium, boron had no obvious effect on Actinidia fruit at cold storage.
This study suggested that application of calcium might improve the calcium nutrition and storage life of kiwifruit.

Publication
VIII International Symposium on Kiwifruit
Authors
W.P. Xu, L. Wang, Q. Yang, Y.H. Wei, C.X. Zhang, S.P. Wang
Keywords
Actinidia deliciosa, boron, calcium, fruit quality, cold storage
Full text
https://doi.org/10.17660/ActaHortic.2015.1096.35
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