its a improved presentation about kiwi fruit along with available info in slide share by other authors. interested to have a copy mail panchaal94@gmail.com

1. By-
Panchaal Bhattacharjee (Jr. M. Sc. Hort. Fruit Sc)
KRCCH,Arabhavi, UHS Bagalkot
Presentation on-
Kiwi fruit

2. Kiwifruit
B.N.: Actinidia deliciosa
Family: Actinidiaceae
Chromosome No. :2n= 58
Origin : China
Type of fruit- Berry
Other names: Chinese gooseberry, China’s miracle fruit
Horticultural wonder of New zealand
 Some other synonyms in China- Mihoutao(Peach of the macaque
monkey), Yangtao (Sunny peach) and Grosella

3. Introduction
Kiwi is among the very few recent introductions which have surpassed in
popularity due to its tremendous commercial potential in the sub Himalayan
region of India.
In fact, no other fruit has attracted so much attention in such a short period in
history of commercial fruit production since 1960s .
A native to S-W China. where it is known by multiple vernacular names. It
takes its name from kiwi (Ateryx australis) national bird of NZ.
It is being grown commercially in New Zealand, Italy, USA, Japan,
Australia, France, Chile and Spain.
In India, kiwi was first planted in the Lal Bagh Gardens(1960) at Bangalore
as an ornamental tree. Later on for cultivation purpose at IARI, Regional
Station, Phagli, Shimla(H.P) -1963 from USA
With extensive research and development support its commercial cultivation
has been extended to the mid-hills of Himachal Pradesh, Uttarakhand,
Jammu and Kashmir, Arunachal Pradesh, Sikkim, Meghalaya, and Nilgiri
hills in India.

4. Kiwi (Ateryx australis) national bird of NZ.

5. Introduction
Kiwi production worldwide- Area- 82,258ha
Production- 13,08,424 mt( Italy>NZ>Chile>France)
In Himachal Pradesh it is having an area of 128ha(2009)
In NZ, The first planting was made by Isable Frasier, Principal of
Wanganui Girls College after visiting missions in china.
In commercial scale it was planted by Alexander Allison at 1906,
which gives first fruit to sale at 1910,till 1920 some other nurseryman
like Bruno Just, Hayward Wright took up kiwi productions in
coomercial level.
Fruits are rich in protien dissolving enzyme Actidin( Thioprotease as
Papain), It also digests milk protien there kiwi is not advised to serve
with milk in desserts.
It acts as allergen for those who has allergy from Papaya and
Pineapple latex.

6. Kiwifruit is a rich source of vitamin C.
The skin is a good source of flavonoid antioxidants.
The kiwifruit seed contains on average 62% alpha-linolenic acid, an omega-3 fatty
acid which potentially reduce risk of blood clots.
It also contains vitamin E and a small amount of vitamin A & potassium.
Glocuse and fructose(1:1). Acid available- Citric, Malic, Quinic acids
Chlorophyll and carotenoids in association with 30 other pigments, impart the
shinning pale green colour to the flesh
Some of the health benefits associated with the fruit include-
Many scientists believe that the Sodium-to-potassium ratio is critical for heart
health. This ratio is extremely favorable in kiwifruit.
The high content of Vitamin C in the fruit makes it an effective immunity
booster.
Regular consumption of kiwifruit ensures good Eye Health prevents Macular
degeneration.
The fruit contains ample amounts of Inositol, which, as studies indicate is an
excellent way of treating depression.
Nutritional Values

7. Nutritive value per 100 g of Kiwi
Principle Nutritive value
Copper 0.09 mg
Protein 2.1 mg
Vitamin C 64 mg
Sodium 2 mg
Potassium 215 mg
Calcium 23 mg
Vitamin A 60 IU
Iron 0.21 mg
Vitamin B 0.019 mg

8. Taxonomy and Genetic Diversity
1. A. rufa 7. A. chinesis ‘Hort16A’ 13. A. guilinessis
2. A.mmelandra 8. A. macrosperma 14. A. setosa
3. A. glaucophylla 9 . A. arguta 15. A. chrysantha
4. A.chinensis 10. A. fulvicoma 16. A. eriantha
5. A. latifolia 11. A. deliciosa
6. A. indochinessis 12. A. arguta var. purpurea

9. It belongs to Genus-Actinidin, Order-Ericales,where >50 Species are
known to exist.
Lindley (1836) gave the name Actinidia to the genus because of
numerous radiating division of the style (from greek word AKTIS-
means “Rays”) and that time it was placed in family Dillieniaceae.
Liang (1983) revised the the genus and recognised about 50 spp. and
100 taxa , placed it seperately in actinadeceae family.
Recently two more sp. is recognised- A.fangingshahnensis,
A.jiankounsi(2015)
Spiny kiwi fruit- A. chinensis var setosa
In chromosomal study it was found that A.chinensis var. chinensis,
2n=58 A.chinensis var. hispida, 2n=174
Commericial var. Bruno and Abott 2n=174, A. arguta
2n=58,116,174,A.polygama 2n=58
It was concluded that max commerixial var are 2n=6x and x=29
Taxonomy and Genetic Diversity

10. Climate
Kiwi is a deciduous vine which can withstand wide climatic conditions.
However, for high yield quality fruits, it requires 700-800 chilling hours below 7 ⁰C
to break its rest period in the winter otherwise the bud break may be delayed.
950 hrs at 4⁰-High chilling hrs increased amount of flowering
It may be damaged by:-
(I) Autumn frost on the fruiting crop and the non dormant plants from October end
to November end
(II) Frost at the end of the winter before and during the budburst
(III) Spring frost after budburst.
• In summer, high temperature (> 35 ⁰C) accompanied by high insulation and low
humidity may cause scorching of leaves.
In India, kiwi can successfully be grown at 800 -1,500 m above mean sea level.
• A rainfall of about 150 cm/ year is sufficient.
• RH-Min 70% at growing period.

11. Soil
It can be grown on a wide range of soils but deep, rich, well
drained sandy loam soils are ideal.
A soil pH slightly less than 6.9 results in maximum yield but
higher pH up to 7.3 affects adversely because of Mn
deficiency- which is a limiting factor in kiwi cultivation.

12. Varieties
Pistilate cv.-Abbot,Allison,Bruno,Haward,Monty,Greensil.
Staminate cv.- Tomuri and Matua, Allison (male)
1. Abbott
This is an early flowering and early maturing cultivar.
The oblong, medium sized, fruits are covered with dense hairs.
They are very sweet in taste with lower ascorbic acid content and medium
titratable acidity.
2. Allison
Fruits resemble those of Abbott, except that these are slightly broader in proportion
to its length.
The petals of its flowers are overlapping and crimped along with margins.
It is an early ripening, heavy bearer and sweet in taste.
Ascorbic acid and titratable acidity are on the lower side.
This variety is most suited for Himachal Pradesh. Commercial cv. of India.

13. 3. Bruno
This cultivar requires comparatively less chilling period.
The fruits are tapering in shape towards the stem end.
They are longest among all the cultivars.
The fruits is dark brown having very dense, short and bristly hair, highest in
ascorbic acid and titratable acidity.
The bearing is very heavy.

14. 5. Monty
It is a late flowering cultivar but fruit maturity is not late.
The fruits are oblong, resembling those of Abbot and Allison.
Being a highly prolific bearer cultivar, sometimes it needs hand
thinning for obtaining good sized fruits.
The fruit is somewhat wider towards blossom end with higher
acidity and medium sugar content.

15. 6. Hayward
Most popular cultivar or the world, Hayward is comparatively shy
bearer with a tendency of biennial bearing.
The fruit is broad and flat, being much wider in relation to
length. Largest columella ( term used for central core of kiwi)
It is superior in flavour with high sugar and ascorbic acid content.
It requires comparatively more chilling hours.

16. Other cv. are Quinmei, Wilking super,Autari (Italy),Chico(USA)
New cultivars- Hort-16 or Golden Kiwifruit( A.chinensis) a smooth brown
skin, Golden yellow flesh by Zespri Ltd. NZ, Marketed as Zespri Gold
ENZA Red( Selection of Hong yang Chinese cv.)- Shelf life low

17. Cv. Blake- Self fertile
Cv. Top Star-Hairless smooth bud mutation of hayward
Cv. Wilkin Super-A- famous for very large size fruit
Low chilling cultivars- Elmwood , Vincent, Summer kiwi-Hayward x Summer 4605,
Mont Cap
Actinidia arguta- an ornamental vine and popular for small size fruit in Japan
Skin can also be eaten of the varities of this sp.
Cv. Issal ( self Fertile), Jumbo(bold size),Akanasnaya

18. Actinidia pupurea-Red skin , Red Flesh close relative of A.arguta
Cv.Ken red- A.arguta var cordifolia x A. melandra

19. Rootstocks
In Italy- D1 rootstock, produced from a staminate plant by
micro propagation are used as it is tolerant to calcerous soil,
and they give unform growth in cropping
TR2- Precocious fruiting for hayward.
Bruno- Most widely used rootstock in NZ even in India also,
as it is having high vigour and germination %.

20. Planting
Land with gentle slope, steep lands should be contoured into terraces.
If possible its rows should be oriented in a north south direction to avail maximum
sunlight.
Preparation of pits, mixing of farmyard manure and filling of pits should be
completed by December.
Planting system- T-bar- 4x6m
Pergola/bower-6x6m
January is ideal time for planting.
The soil should be firmly placed around the roots.
Chinese gooseberry is a dioecious plant; therefore, interplanting of male plants is
essential for fruit production.
Adequate pollination is essential for the development of good sized fruit while poor
pollination may limit productivity.
In India, only 2 male clones-Tomuri and Allison are generally interplanted.
Planting male and female plants in a 1:9 ratio is common.

21. Propagation
Hard wood cutting
Hard wood cuttings are prepared during the dormant season (January-February)
from the previous year summer growth.
Well matured dormant shoots are used for cutting having at least three healthy bold
buds from middle of the shoot.
Tips of the shoots should be avoided as they give a very low rate of rooting.
The cuttings of the central and basal parts are ideal.
Cuttings having more number of spurs should not be selected.
The cuttings are treated with IBA (500 ppm) for 10 seconds and set deeply in moist
rooting medium.
To prevent the cuttings from desiccation and rotting the top portion of the cuttings
are waxed.
A rooting medium consisting of farmyard manure: sand: leaf compost: soil in the
ratio of 1:1:1:1 results in highest rooting in open conditions.
Irrigations are given frequently.
Adequate drainage should be provided to keep the nursery bed weed free.

22. Soft wood cuttings generally root easier and quicker than hard wood
cuttings but they require more attention and sophisticated
propagating structure (mist chamber).
Semi hard wood cutting
Semi hard wood cutting with 3 buds and 0.5 – 1.0 cm in thickness
from the middle portion of the current season’s growth are taken in
July.
A wound of about 1 cm length is made on one side of the base just
below the node.
Lower leaf on the basal bud are removed while two leaves are
retained but reduced to 20- 50 % by a circular cut maintaining the
natural leaf shape.
The cuttings are treated with sand as the rooting media.
Intermittent mist should be applied at 10 min. interval.
In this method 70 -75 successes is achieved.
Cont.. Propagation

23. Grafting
Though it takes almost two years to develop a nursery plant through
grafting or budding onto the seedlings but this method is easiest and most
economical.
The kiwi plants can be raised through grafting of kiwi seedlings during
January- February.
Whip and tongue method is ideal.
Budding
Seedlings become ready for budding normally at the end of first growing
season when the stem diameter is about 6-8 mm.
One or two buds are inserted on the main stem by T budding method at 10
cm above the ground level.
Chip budding during mid February results in bud take as high as 95%.
When the bud has taken, the top or the vine is cut above the union during
the following dormant season.
The protection to the young growing shoot from the bud is very important
because it is very brittle and easily breaks.

24. Pollinizers and Pollination
Kiwi is a dioecious plant, female flowers have stamens but pollen are not
viable therefore a good yield of fruit, one male vine for every three to eight
female vines is required. Atleast. 1:9 is the common ratio to be followed.
Cv. Tomuri(Sync with late var.) and Allison(sync with all pistilate var) are
used in India. Matua- sync with early and mid season cv.
Moshan no-4(China), Pollichina syn.Chinese Belle( France),Meteor
Sparkle( for zespri gold)
Kiwifruit is notoriously difficult to pollinate, because the flowers are not
very attractive to bees.
Generally, the most successful approach, though, is saturation pollination,
where the bee populations are made so large (by placing hives in the
orchards at a concentration of about 8 hives per hectare) that bees are
forced to use this flower because of intense competition for all flowers
within flight distance.

25. Training
The main aim of training is to establish and maintain a well formed
framework of main branches and fruiting arms.
The supporting branches should be erected even before planting the vines or
thereafter as early as possible.
Three types of supporting structure (fences) are constructed.
1. A single wire fence is commonly adopted though another wire is
sometimes provided by some growers and then structure takes the form of
kniffin system.
 One 2.5 mm thick tensile wire is strung on the top of pillars which are 1.8-
2.0 m high above the ground.
 The pillars are made of wood, concrete or iron and are erected at a distance or
6 m from each other in a row.
 The wire tension at installation should not be over- strained otherwise wire
can break at knot due to crop load.

26. 2. A cross arm (1.5 m) on the pole also carries two outrigger wires.This training is
known as T-bar or overload trellis/ telephone system.
 The laterals arising from the main branch are trained on canopy of three wires.
3. A flat topped network or crisscross wires is prepared (2m ht) to train vines on
pergola or bower system.
 The system is costly and difficult to manage but gives higher yield.
 Fruiting arms can be retained for longer time on pergola than T-bar
 Pruning – The following principle should be followed in kiwi pruning
1. The vine should grow 2-4 m every year which may become over crowded and
unmanageable if not controlled by both summer and winter pruning.
2. The fruits develop only on current season’s growth, arising from the buds
developed in the previous year.
3. Only basal 3-5 buds of the current season’s growth are productive.
4. The shoots should be developed on older wood by heading back or otherwise do
not fruit normally in the first season.
5.Good quality fruits develop on the exposed vines.
6. A shoot dies gradually(3-4yrs) if it is pruned just beyond the fruiting bud.

28. Thus pruning in kiwi should be carried out in such a way that the fruiting
areas are available every year requiring the wood to be young.
This is achieved by following a 3-4 year lateral replacement system which
becomes a pruning cycle.
In the beginning, a lateral arising from main rod is cut back in winter the
provide enough space for 4-5 fruiting shoots at 4-5 bud intervals between
two such shoots.
In summer, a fruiting shoot is headed back beyond 6-8 buds from the last
fruit, if there is more growth on this shoot ,it should be again removed inn
summer prunig.
Thus the summer pruning constitutes in shortening back of fruiting arms,
thinning out of crisscross and shading shoots.
The secret of successful summer pruning is in the selection and
encouragement of correct laterals to bear fruits in the next year and expose
and vine to the sun.

29. In dormant pruning(Winter pruning)-the fruiting lateral is cut back to two vegetative
buds beyond the last fruit.
In the next year, these vegetative buds produce the fruiting shoots which are pruned
again.
The arms on the lateral shoot and allowed to fruit during third or fourth year.
After this, the laterals are removed from the main branch and other laterals are
selected and pruned accordingly so that the balance between vegetative and
reproductive growth is maintained for the continuity in fruit production.
Since the fruiting arm is removed after the third year it implies that about one third
of the total fruiting arms are cut away from the vine each year.
Dormant pruning must be completed by mid February each year.

30. Manuring and fertilization
Thus N, P and K should be applied on yearly basis, while the other
elements on requirement basis.
Generally, a basal dose of 20 kg farmyard manure, 0.5 kg NPK mixture
containing 15% N is applied each year .
170:56:90 kg/ha N:P:K general recommendation, Sale(1981)
In contrast, excess levels of B and Na are harmful. The N fertilizer should
be applied in two equal doses, half to two thirds in January-February and
the rest after fruit set in April- May.

31. Aftercare
In view of the danger of soil erosion in hilly areas, sod culture is
more justified.
The natural weed cover provides good sod and helps conserve soil
and organic matter.
The clover (Trifolium sp.) sod is most common in New
Zealand. The sod or the natural weed cover should be regularly
mowed and can be used as mulch (10cm thick) during summers.
Green manuring and intercropping with vegetables and leguminous
crops can be practiced during initial 5 years of plantation.

32. Irrigation
Kiwi plants require much water due to their vigorous vegetative growth, leaf
size, vine habit and high humidity in their natural habitat.
Therefore, it cannot be successfully grown in rain fed areas.
Moisture stress during summer adversely affects fruit size and crop returns,
therefore summer irrigation is essential to cope up with growing period of
fruit.
Irrigation is also needed during September and October when the fruit is in
initial stage for growing and development.
Irrigation at 10-15 days interval is quite satisfactory for good economic returns.

33. Fruit growth and development
Growth period-30 weeks(7-8months)
Anthesis in India , last week of April to 3rd week of May
Harvesting- Oct to 3rd week of Nov
Growth is very rapid in first phase about 7 week (2months)
after fertilization and become slow in in next 5 week (1-
1.5month) but again accelerate from 13th week onwards upto
the 31st week and there is a late shrinkage on the vine before
harvest.
It arguably follows double or triple sigmoid growth curve.
It covers almost entire growing season on temperate climate.
20% thining by hand,retaining 5-6 fruit/floering shoot
produce more good exportable fruits.

34. Use of PGR
For parthenocarpic fruit, 8 times NAA:BA:GA3 => 100:50:50 ppm, yields
which 55-60gm of wt. fruit.
Inadequate chilling can be countered by HCN( Dormex , Hi-Cane , GR, SKW
Trostberg). Dormex @-2-5%, 40-50days before bud break gives best result.
CPPU ( N-2-chloro-4–pyridyl-N-phenyl urea) it’s a urea derivative, cytokinin
like activity commercially used for increase fruit size, yield and enhance
harvest maturity @5-20 ppm,2-3 week after full bloom

35. Harvesting and postharvest management
It takes 4-5 years for a kiwi vine to start bearing worthwhile fruits and 7-8
years for commercial production.
The harvesting period varies from area to area. The fruits mature earlier at
the lower altitude and later at higher altitudes because of variation in
temperature.
Under Solan conditions, the fruits can be harvested from October end to
third week of November depending upon cultivars, whereas under Shimla
condition, the fruits are harvested from last week of November to
December. In Arunachal Pradesh, December to January is the peak.
Kiwi fruits having 6.2% TSS are ideal for harvesting. But delay in
harvesting deteriorates their storability.

36. They are easily harvested by snapping off the fruit at the abscission
layer at the base of the stalk.
At least two pickings are made.
Larger sized berries should be harvested first while smaller ones
should be allowed to increase in size and improve in quality.
After harvesting, the fruits are rubbed with a coarse cloth to remove
stiff hairs found on their surface.
Hard fruits are transported to the market. Subsequently, they lose
their firmness in two weeks at room temperature and become
edible.
On an average, kiwi yield varies from 50 to 100 kg fruits/ vine.
Vines on trellis produce about 25 tons/ ha after seven years.

37. Storage
The fruits can be kept in a good condition in a cool place without
refrigeration up to eight weeks. It can be kept for 4-6 months in a
cool storage at -0.6 ⁰C to 0 ⁰C.
In India, there are no grading standards for kiwi.
In international market, fruit weight of 72 g is the minimum for
export while 100 g is the preferred weight.
In India the fruits weighting 70 g and above are graded as ‘A’ grade
fruits and between 40 and 70 g are graded ‘B’ grade fruits.
Since there is no standard package for kiwi fruits, card board boxes
of 3-4 kg capacity are generally used for packing.
Polythene liners in storage cases are very effective in maintaining
high humidity and can be used to maintain fruits in good condition
for a longer period.

38. Insect and Pest
1. Boxelder Bug
Damage
Feeding before bloom is known to cause bud and fruit drop, as well as fruit
malformation, which is apparent when the fruit is cut in half, but can also easily be
seen when the fruit is left intact.

39. Management
Boxelder bugs are mainly found in vineyards near the coast.
Treatment, if needed, should be aimed at adult bugs and applied in early spring as
flower buds are developing.
It has been observed that deformities of the fruit are lessened if a bloom time spray
is applied.
2. Armored Scales

40. Damage
Scale insects feed on plant fluids and can be located on the bark or fruit of
kiwi.
Heavy infestations affect the vigor of the plant and result in the presence of
scales on fruit, causing it to be off graded.
Management
Although management for all three species is the same, biological control
may play a significant role in the management of greedy and latania scales.
If the previous year's crop had an economic infestation of any of these
scales, treatments are warranted.

41. Diseases
1. Crown Gall
Symptoms
Foliar symptoms typical of a root and/or crown rot pathogen are lack of vigor, small
leaves, poor terminal growth, open canopy, and yield reduction.
Galls are the most obvious symptoms of crown gall; however, they are not always
visible.

42. Damage
Agrobacterium tumefaciens is primarily disseminated by infected plant
material or in soil during cultivation.
It enters the plant only through wounds, most commonly on roots or the
crown.
The roots of young vines may be injured during transplanting, while older
vines can be injured by common cultural practices that use machinery.
Additionally, vines may be wounded by frost, herbicide, pruning, removal
of suckers, or they may develop growth cracks.
Management
Control of crown gall is best achieved by avoiding injury to vines.
A minimum of handling during transplanting and care during cultural
practices using machinery should greatly reduce the risk of wounding.

43. 2. Armillaria root rot
Symptoms
Vines infected with Armillaria root rot usually completely collapse.
Dark, rootlike structures called rhizomorphs grow from the root into the soil
after symptoms develop on vines.
Damage
The fungal pathogen survives on diseased wood and roots below ground for
many years.
Flood waters sometimes spread infected roots in a vineyard.
The fungus is favored by soil that is continually damp. Although the pathogen
may produce mushrooms around the base of the vine trunk, they are not
considered significant in disease spread.
Management
When clearing land for planting or replanting vines, carefully remove and burn
roots 1 inch or greater in diameter.
Ensure that vines are properly irrigated and not overwatered.

44. Disorders
1. Flats-
More width than length.
Likely to produce by two proximal flowering buds of shoots
Excess tipping in summer pruning
Excess PGR use
2. Funs-
Fruits from fascinated/fused flower.
Shapeless fruits-less commercial value.
3.Drooped Shoulders-
The fruit appears lop-sided with the shoulder of one side slopping away
abnormally.
In adequate pollination
Bud rot infestatiom
Deformed structure of flower.

45. Disorders
4. Freezing Damage
Flesh translucency starting at the stem end of the fruit and progressing
toward the blossom end as the severity increases.
Susceptible fruit become somewhat yellow fleshed with prolonged storage.
There was no "graininess" observed in the fruit that showed these
symptoms.
Freezing damage can occur on early picked kiwifruit when stored at
temperatures below 0°C (32°F) or when subjected to an early frost in the
vineyard.
5. Hard-Core
This disorder is induced by exposure of kiwifruit to ethylene plus carbon
dioxide levels above 8 percent.
The fruit core fails to ripen when the remainder of the fruit is soft and ripe.

46. 3. Internal Breakdown
These symptoms start as a slight discoloration (water soaking) at the
blossom end of the fruit. With time this progresses around the blossom end
and ultimately encompasses a large part of the fruit.
As symptoms progress a "graininess" develops below the fruit surface
beginning in the area around the blossom end of the fruit.
4. Pericarp Granulation
The occurrence of granulation is predominantly at the stylar end of the
fruit, but as in the case of translucency may extend up the sides of fruit.
This disorder also is more severe with prolonged storage and after ripening
at 20°C (68°F).