1Department of Pomology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni, Solan, (H.P.) - 173 230.
2Department of Vegetable Crops, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni, Solan, (H.P.) - 173 230.
The kiwifruit exhibited a characteristic double sigmoidal growth pattern, following rapid growth for 80 days (Stage-I), period of slow growth for 30 days (Stage-II) and period of enhanced growth for 75 days (Stage-III). The total and the reducing sugars increased throughout the period of fruit development gradually upto 170 days after full bloom (DAFB) and slowly thereafter. Titratable acidity was quite low during early stages of fruit growth and increased to reach peak value at 155 DAFB. Sugar acid ratio was quite high initially but declined gradually upto 90 DAFB and increased during maturity. The ascorbic acid content was quite low in the immature fruit and increased rapidly during Stage-II and gradually declined with the advancement of maturity.
Actinidia deliciasa, ascorbic acid, fruit growth, kiwifruit
