Evaluation of Kiwi Cultivars for Yield and Physico-chemical Characteristics in West Kameng, Arunachal Pradesh, India

Abstract

Kiwifruit is highly valued for its rich biochemical composition, nutritional benefits, and market potential, particularly in the hill regions of Arunachal Pradesh, India. This study evaluates the phenological traits, fruit physical characteristics, and biochemical composition of five significant kiwifruit cultivars—'Hayward,' 'Allison,' 'Monty,' 'Bruno,' and 'Yellow Fleshed'—grown in the West Kameng district during 2019–2020. The experiment was arranged in a randomised block design (RBD) with four replications. The ANOVA (Analysis of Variance) was employed for data analysis. A significant variation was observed in flowering duration, with ‘Yellow Fleshed’ exhibiting the longest period (20 days). Fruit set percentage ranged from 81.60% in ‘Yellow Fleshed’ to 93.60% in ‘Monty,’ while the number of days from fruit set to harvest varied from 168 days in ‘Yellow Fleshed’ to 176 days in ‘Allison’ and ‘Monty.’ Among physical traits, ‘Bruno’ recorded the longest fruit length (6.05 cm), while ‘Hayward’ had the largest diameter (4.56 cm). The fruit shape index (FSI) varied from 1.16 (‘Hayward’) to 1.77 (‘Bruno’), whereas ‘Monty’ produced the heaviest fruits (73.17 g). Yield per plant ranged from 32.38 kg (‘Bruno’) to 51.69 kg (‘Allison’). Biochemically, total soluble solids (TSS) content ranged from 7.6 °B (‘Bruno’) to 8.8 °B (‘Yellow Fleshed’), with titratable acidity (TA) from 0.60% (‘Monty’) to 0.89% (‘Bruno’). ‘Yellow Fleshed’ exhibited the highest total phenolic content (TPC) (47.65 mg GAE/100 g FW), total flavonoid content (TFC) (16.65 mg CE/100 g FW), and vitamin C content (115.68 mg/100 g FW). The highest total antioxidant activity (TAoA) was recorded in ‘Yellow Fleshed’ (45.95 μmol Trolox/g FW), while ‘Hayward’ had the lowest (31.48 μmol Trolox/g FW). These findings provide crucial insights for the fruit industry, aiding in cultivar selection for superior fruit quality and enhanced antioxidant properties.