EFFECT OF POLLINATION METHODS ON THE FRUIT SET, YIELD AND QUALITY OF KIWIFRUIT [Actinidia deliciosa Liang & Ferguson]
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Date
2011
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UHF,NAUNI,SOLAN
Abstract
ABSTRACT
The present studies on “Effect of pollination methods on the fruit set, yield and quality of kiwifruit [Actinidia deliciosa Liang & Ferguson]” were conducted during 2010-11 in kiwifruit orchard of the Department of Fruit Science, Dr. YS Parmar University of Horticulture & Forestry, Nauni, Solan (HP) located at 30° 50' North latitude and 77° 11' 30" East longitude at an elevation of 1260 m above mean sea level. These studies were conducted to develop effective pollen extenders for spray pollination, compare different pollination methods and to study effect of different storage temperatures on pollen viability. Seven liquid extenders containing different concentrations of various thickening agents with natural pollination, hand pollination and spray pollination with distilled water were used as controls. Spray pollination using automizer was observed to be two times more efficient than hand pollination. Highest fruit set, per cent A-grade fruits and yield/vine were recorded in liquid extender containing 1.4% arrowroot powder. Highest average fruit weights of 53.20g and 53.07g were also obtained in liquid extenders containing sago powder and arrowroot powder, respectively. Positive correlations were observed between fruit weight X fruit length (r= 0.882), fruit weight X fruit diameter (r = 0.852) and fruit weight X number of seeds/fruit (r=0.980). Regression equations showing relationships between fruit weight, fruit length, fruit diameter and no. of seeds/fruit were also computed.
The initial pollen viability in fresh pollen went on reducing with storage periods. The reduction in viability was drastic in storage at higher temperatures, moderate at relatively lower temperatures and least at -20 0C. The results further suggested that -20 0C was the best temperature at which maximum viability of kiwifruit pollen can be retained up to one year. Pollen stored for one year at -20 0C, 0 0C, 4 0C and room temperature were able to set 100%, 36%, 0% and 0% fruits, respectively.
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economics, biological phenomena, resins, productivity, technological changes, exhibitions, developmental stages, marketing, biological development, selection