Kiwi qualitative characteristics improvement

Results of the ANTI-Stress 4 Fruit Crops Research Project (NSRF 2018-2021) – Aristotle University of Thessaloniki

Through Research Programs in Greece and abroad, Agrology proved that the superior quality and integrated innovative technologies of the Specialized Nutrition products make the difference in crops from the very first applications!

Our ultimate goal is to demonstrate that the Agrology Specialized Nutrition Programs constitute a profitable investment for producers, as the financial benefits more than cover the cost of the additional applications!

One such Research Program on Kiwi of the Hayward variety was carried out in Pieria, within the framework of the ANTI-Stress 4 Fruit Crops Research Project (NSRF 2018-2021).

The crop was divided into 2 sections. One section was named Control and the second was named Agrology Program.  In the Agrology section, there were complementary interventions with the Specialized Nutrition Products Gravital Force SC, aiming to improve the kiwi qualitative characteristics.

Proof ID

Partner: Aristotle University of Thessaloniki – Arboriculture Laboratory

Location: Karitsa Pieria (Katerini)

Cultivation Season: 2020

Cultivation: Kiwi

Variety:Hayward

Configuration type: Pergola

Program Duration:15/5/2020 – 20/10/2020

Application Objectives 

By applying the Specialized and Innovative Nutrition and Fertilization Products of Agrology during specific kiwi growth stages, the producer was able to achieve significant agronomic benefits for his crop.

The Goal of this Success Story was to improve the Kiwi qualitative characteristics.

Treatment Program

Foliar Interventions/ Vegetative Stage

Picture 1. Intervention Scheme

Results

Dry Matter Increase at Harvest

  • M1 (100% Synthetic Cytokinin): 16.15%
  • M2 (x2 Nodius F-Kin): 16.70%
  • M3 (x2 Nodius F-Kin + Gravital Force SC): 17.20%
Picture 2. Fruit Dry Matter Percentage at Harvest (%)

Dry Matter Preservation 8 days after Harvest

  • M1 (100% Synthetic Cytokinin): 16.25%
  • M2 (x2 Nodius F-Kin): 16.81%
  • M3 (x2 Nodius F-Kin + Gravital Force SC): 17.20%
Picture 3. Fruit Dry Matter Percentage 8 days after Harvest (%)

Increase of Flesh Consistency at Harvest

  • M1 (100% Synthetic Cytokinin): 7.82 kg
  • M2 (x2 Nodius F-Kin): 7.93 kg
  • M3 (x2 Nodius F-Kin + Gravital Force SC): 8.08 kg
Picture 4. Consistency of Fruit Flesh at Harvest (kg)

Preservation of Flesh Consistency 8 days after Harvest

  • M1 (100% Synthetic Cytokinin): 8.77 kg
  • M2 (x2 Nodius F-Kin): 9.51 kg
  • M3 (x2 Nodius F-Kin + Gravital Force SC): 10.05 kg
Picture 5. Fruit Flesh Consistency 8 days after Harvest (%)

Improved white kernel texture at Harvest

  • M1 (100% Synthetic Cytokinin): 18.51 kg
  • M2 (x2 Nodius F-Kin): 16.22 kg
  • M3 (x2 Nodius F-Kin + Gravital Force SC): 16.73 kg
Picture 6. White kernel consistency at Harvest (kg)

Improved texture of white kernel 8 days after Harvest

  • M1 (100% Synthetic Cytokinin): 11.50 kg
  • M2 (x2 Nodius F-Kin): 8.82 kg
  • M3 (x2 Nodius F-Kin + Gravital Force SC): 9.40 kg
Picture 7. White kernel consistency 8 days after harvest (kg)

Summary – Results

  1. Higher fruit dry matter percentage during storage
  2. Less white kernel Consistency
  3. Sustain Fruit Flesh Consistency at higher levels during storage

⇒ Production of a higher quality final product (better Kiwi qualitative characteristics) with more desirable characteristics for the consumer and a longer post-harvest life

“Co‐financed by the European Union and Greek national funds through the Operational Program Competitiveness, Entrepreneurship and Innovation, under the call RESEARCH – CREATE – INNOVATE (project code Τ2ΕΔΚ-05366, project name NUTRI-TECH FRUIT”)”.

Obtain detailed information on the Specialized Nutrition Programs by the specialized staff of Agrology.

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“This experiment was conducted under specific field conditions and should not be applied as a standard without the guidance of an Agronomist or the Agrology Technical Department. In any case, Agrology products and programs must be applied according to the label or the instructions of the technician-agronomists.”