The effect of shading on the chlorophyll content of ‘Hayward’ kiwifruit

Abstract

Mesh bags were placed around kiwifruit on vines in the field for varying periods of time at different times during the summer. Bags were of black cotton or plastic and restricted the amount of light reaching the fruit. When fruit was harvested, it was analysed for chlorophyll content, total soluble solids, and dry matter percentage. Heavy shading of individual fruit for most of the growing season significantly reduced chlorophyll concentration in the mesocarp. For good fruit colour development, less than about 85% shading for at least 4 months was necessary. Leaf chlorophyll values were 40 times greater than fruit values. Estimates of fruit chlorophyll content correlated poorly with L*, a*, and b* values for colour as measured by a Minolta Chromameter.

Keywords:

• kiwifruit
• chlorophyll
• shade
• colour
• fruit quality
• light
• Actinidia deliciosa