Effect of altitude on yield and quality attributes of kiwifruit (Actinidia deliciosa Planch)

Yield and quality performance of four kiwifruit cultivars were studied at different altitude. The cultivars Abbott followed by Allison and Bruno were better for commercial exploitation at an altitude of 1090 msl followed by 1275 msl, as they possesses high yield and fruit quality coupled with better sugar/acid blend which makes more sweeter and tastier than other cultivars. The cv. Abbott (86.83 kg/plant) exhibited higher yield followed by cv. Allison (82.20 kg/plant) and cv. Bruno (67.60 kg/plant) at 1090 msl than other two altitudes. Comparatively, the performance of all the cultivars at 1890 msl was not encouraging. Therefore, the commercial cultivation of available kiwi fruit cultivars can be advocated between 1000–1500 msl altitude.