Survey On The Biological Characteristics And Study On The Fruit Storage Quality Of ‘Qihong’ Kiwifruit

Taking Actinidia chinensis cv.‘Qihong’as test material in the experiment station of Meixian and adopting the methods of field biology investigation and laboratory measurement, the phenological period, botanical characteristics, blooming and bearing habit, external and internal fruit quality of Actinidia chinensis cv.‘Qihong’were studied,understanding the biological properties of Actinidia chinensis cv.‘Qihong’systematically,exploring the changes rule of the storage of fruits, providing a reference for the development of rational cultivation and management measures. the results were follows:1.The bleeding period was the last ten-day of February, the bud breaking was the middle of March, the lamina budding was the early of April, the flowers bloomed at the last ten-day of April, the fruit ripened was the last ten-day of September, the leaves began to fall off was the end of November before the dormant period comming.2.The color of Actinidia chinensis cv.‘Qihong’annual branches was brown, the lenticels was white and spindle shape. The leave was green and broad heart, the color of petioles was sepia, length of leave was 12.33 cm and width was 14.53 cm. The color of flowers and sepals were respectively white and dark green.The fruit was sandy beige and cylindrical,the color of core was red, average weight of single fruit was 81.52 g.3.The germination rate of Actinidia chinensis cv.‘Qihong’was 88.90%, branching rate was 92.30% and the fruiting shoot rate was 94.50%. The long fruit branch rate was 71.80%, the medium fruit branch rate was 21.30%, the short pod-branch rate was 8.1%, the long branch was in the majority.4.The results showed that fruits could be stored at room temperature for about three weeks, could be stored at low temperatures for about 11 weeks.5.Soluble solids content of fruit stored at room and low temperature storage gradually increased with the storage time, until it reaches the maximum value.6.Storage at room and low temperature, acid content decreased rapidly first, changing until it reached the minimum value.7.Room temperature storage, fruit Vc content decreased fast first and declined faster after reaching the edible state. Low temperature storage, Vc content changes could be divided into four stages: declined slowly in five weeks,decreased rapidly in six-seven weeks, decreased slowly in eight-eleven weeks, declined rapidly in twelve-thirteen weeks.