Scribd
Upload
20 views31 pages

KIWI BREEDING

The document discusses kiwi breeding, focusing on the species Actinidia deliciosa and its cultivation history in India. It outlines the objectives for improving kiwi varieties, including developing high-yielding, frost-hardy, and drought-tolerant cultivars, as well as the challenges faced due to low genetic variability. Breeding methods such as selection and hybridization are also highlighted, along with descriptions of various kiwi cultivars.

Uploaded by

Kalaivani Jayaraman
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
20 views31 pages

KIWI BREEDING

The document discusses kiwi breeding, focusing on the species Actinidia deliciosa and its cultivation history in India. It outlines the objectives for improving kiwi varieties, including developing high-yielding, frost-hardy, and drought-tolerant cultivars, as well as the challenges faced due to low genetic variability. Breeding methods such as selection and hybridization are also highlighted, along with descriptions of various kiwi cultivars.

Uploaded by

Kalaivani Jayaraman
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
You are on page 1/ 31

KIWI BREEDING

BY
J.KALAIVANI
2022532302
KIWIFRUIT
B.N.: Actinidia deliciosa
Family: Actinidiaceae
Chromosome No. : 2n=6X=58
Origin : China
Other names: Chinese gooseberry, China miracle
Introduction
Kiwi is among the very few recent introductions which have surpassed in
popularity due to its tremendous commercial potential in the sub Himalayan
region of India.
 A native to central China, it is being grown commercially in New Zealand,
Italy, USA, Japan, Australia, France, Chile and Spain.
In India, kiwi was first planted in the Lal Bagh Gardens at Bangalore as an
ornamental tree.
 With extensive research and development support its commercial cultivation
has been extended to the midhills of Himachal Pradesh, Uttar Pradesh, Jammu
and Kashmir, Sikkim, Meghalaya, Arunachal Pradesh and Nilgiri hills in India .
DOMESTICATION
 Domestication-occurred in 20 th century
 Cultivated on small scale at least 300 years ago
 Seeds from china were introduced into New zealand in 1906
and some vines bear in 1910.
HISTORY OF KIWI CULTIVATION
 In India Kiwi was first planted in lalbagh gardens at
bengalore as an ornamental plant.
 Introduced in shimla in 1963
 Cultural practises –realised after two more decades
 Now it’s a commercial fruit crop
TAXANOMY
 Genus Actinidia-76 species and 125 taxa
native to china
 Actinidiaceae-woody vine
 Actinidia-given to plant –tough and hardy
 deliciosa-refers to luscious taste

CYTOGENETICS
2N=6X-58
 Hexaploid-x=29
 Most species –diploid
 Tetraplous species observed in
A.arguata,A.callosa,A.polygama,A.rubricalis,A.valvata

A.arguata A.callosa
FLORAL BIOLOGY
 Plant bears vegetative and mixed buds
 Flowers-Golden yellow ,axillary on
current season shoot
 Dioeceous vine
 Female vine-well developed pistils and
non viable pollens
 Male vines-rudimenatry pistils ,more
number of stamens
A. deliciosa is dioecious which means that there is only one
sex found on each plant and only female plants can bear a fruit if
pollinated by a male.
Floral development were between 36-52days, the maximum
number of floral buds opened daily was before 7.00 am., female
flowers were receptive for 4 days after opening, the maximum
receptivity fell between 8.00-9.00 am.
The kiwifruit flowers for several weeks in May and June.
The males produce useful pollen grains for only the first two
to three days after opening while the females are able to
receive pollen for seven to nine days after opening.
This allows for the chances of pollination to increase, resulting in
greater reproduction success.
IMPORTANT SPECIES
2 important species:
 Actinidia deliciosa
 Actinidia chinensis

Actinidia chinensis

Actinidia deliciosa
Actinidia callosa

Others-
Actinia arguata
Actinidia callosa
Actinidia strigosa
Actinidia polygama
Intraspecific varieties of A.chinensis
 A.chinensis var.chinensis-soft hair fruit
 A.chinensis var hispida-stiffed hair fruit
 A.chinensis var setosa-spiny fruits in taiwan

A.chinensis var hispida A.chinensis var setosa


OBJECTIVE OF IMPROVEMENT

i. Development of high yielding cultivars having yellow flesh


fruits with less hairs and long storage life.

ii. Development of hermaphroditic kiwifruit cultivars with large


fruit size.

iii. Development of early fruit maturing types- As compared with


other deciduous fruits.
the fruit growth period in kiwifruit is very long and the fruit is
adversely affected by early frost in the autumn season.

iv. Development of cultivars having busy growth habit- Since lot


of plant energy wasted in the removal of excessive vegetative
growth in summer and winter pruning it can be utilized in fruit
production if vine becomes bushier.
v. Development of frost hardy vines- These will reduce the loss
due to frost damage and help in extending the area of its
cultivation.

vi. Development low chilling types-Following the examples set


by grapes, peaches md apples, there is no reason to believe that
the kiwifruit cannot be grown in subtropical Zone.

vii. Development of drought tolerant cultivars-Genetic resources


which can tolerate moisture stress should be identified.

viii. Rootstock improvement: dwarfing, cold hardy cultivar with


graft compatability

ix. Development of cultivars having processing quality traits like


good flavour, good colour, good sugar acid blend.
PROBLEM IN BREEDING

Because of very low genetic base, the variability among the


cultivars of kiwifruit is very low.
The cultivars cannot be distinguished from each other on the
basis of morphological characters of stems, shoots and leaves.
Flowering and fruit maturing periods are not sharply distinct as
these often overlap.
BREEDING METHODS
 Selection
 Hybridisation
SELECTION
Tsechelidis
 Selection from OP Seedling selection of hayward
Jinatao
 Selection of Wuzihi
 Fruits –good shelf life,high acid content

Jinatao
HYBRIDIZATION
Goldrush
 Yellow fleshed fruit of cultivar’Hort16A’
 Resulted from hybridisation between
Actinidia chinensis germplasm

Haegeum
 Hybridisation between actinidia
chinensis species
Jinyan
 Tetraploid cultivar
 Interspecific hybridisation of
A.eriantha*A.chinensis
 Fruit-yellow flesh-good storage quality
Varieties
1. Abbott
This is an early flowering and early maturing cultivar.
 The oblong, medium sized, fruits are covered with dense hairs.
They are very sweet in taste with lower ascorbic acid content
and medium titratable acidity.
2. Allison-Pistillate cultivar
 Fruits resemble those of Abbott, except that these are slightly broader
in proportion to its length.
 The petals of its flowers are overlapping and crimped along with
margins.
It is an early ripening, heavy bearer and sweet in taste. Ascorbic acid
and titratable acidity are on the lower side.
This variety is most suited for Himachal Pradesh.
3. Bruno
This cultivar requires comparatively less chilling period.
The fruits are tapering in shape towards the stem end. They are longest
among all the cultivars.
 The fruits is dark brown having very dense, short and bristly hair, highest
in ascorbic acid and titratable acidity.
The bearing is very heavy.

4. Tomuri –Staminate cultivar


It is a good pollenizer for Hayward and Monty, the late flowering kiwi.
5. Monty-Staminate cultivar
 It is a late flowering cultivar but fruit maturity is not late.
The fruits are oblong, resembling those of Abbot and Allison.
Being a highly prolific bearer cultivar, sometimes it needs hand
thinning for obtaining good sized fruits.
The fruit is somewhat wider towards blossom end with higher acidity
and medium sugar content.
6. Hayward
Most popular cultivar or the world, Hayward is comparatively shy bearer
with a tendency of biennial bearing.
The fruit is broad and flat, being much wider in relation to length.
It is superior in flavour with high sugar and ascorbic acid content. It requires
comparatively more chilling hours.
THANK YOU

You might also like