Snelgar William P, Hall Alistair J, Ferguson A Ross, Blattmann Peter
HortResearch, Te Puke Research Centre, No. 1 Road, RD 2, Te Puke, New Zealand.
HortResearch, Palmerston North Research Centre, Private Bag 11030, Palmerston North, New Zealand.
Funct Plant Biol. 2005 Aug;32(7):631-642. doi: 10.1071/FP05062.
The responses of fruit and shoot growth of 'Hayward' kiwifruit vines to changes of temperature were determined during spring, summer or autumn. Mature vines were warmed 2-5°C above ambient temperatures by enclosing them in temperature-controlled tunnel houses for 34-89 d. Increasing temperature during spring advanced the date of flowering by 17 d and increased the rate of shoot elongation by 6 mm d °C. The fruit on these early-flowering vines were larger and had a higher dry matter concentration than control fruit during the first part of the season. Increasing temperature during summer increased the rate of shoot elongation but reduced fruit growth, accumulation of dry matter in fruit and fruit firmness. In contrast, increasing temperature during late autumn increased fruit growth but reduced the soluble solids concentration (SSC) of fruit and thus, delayed commercial maturity. When fruit growth data for summer and autumn were combined the variation in fruit growth with temperature could be described by a single quadratic curve. Maximum fruit growth occurred at 17°C and temperatures above or below this optimum reduced fruit growth. Consequently, during summer when ambient temperatures averaged 17°C, warming vines decreased fruit growth, while during late autumn, when ambient temperatures had fallen to 13°C, warming vines increased fruit growth. Warming vines during summer reduced both the SSC of ripe fruit and the vitamin C concentration. Warming vines during autumn increased SSC but reduced the vitamin C concentration.
在春季、夏季或秋季测定了‘海沃德’猕猴桃藤蔓的果实和新梢生长对温度变化的响应。通过将成熟藤蔓置于温度可控的隧道温室内34 - 89天，使其温度比环境温度高2 - 5°C。春季升温使开花日期提前了17天，新梢伸长速率增加了6毫米/天·°C。在季节前期，这些早花藤蔓上的果实比对照果实更大，干物质浓度更高。夏季升温增加了新梢伸长速率，但减少了果实生长、果实干物质积累和果实硬度。相反，深秋升温增加了果实生长，但降低了果实的可溶性固形物浓度（SSC），从而延迟了商业成熟度。当将夏季和秋季的果实生长数据合并时，果实生长随温度的变化可用一条单一的二次曲线来描述。果实生长最大值出现在17°C，高于或低于此最适温度都会降低果实生长。因此，在夏季环境温度平均为17°C时，给藤蔓升温会减少果实生长，而在深秋环境温度降至13°C时，给藤蔓升温会增加果实生长。夏季给藤蔓升温会降低成熟果实的SSC和维生素C浓度。秋季给藤蔓升温会增加SSC但降低维生素C浓度。
