Figure 6.

The effect of time of manipulation of carbohydrate supply together with phloem girdling on (a) dry matter (b) titratable acidity (c) soluble solids content and (d) firmness of Actinidia chinensis ‘Zesy002’ kiwifruit, in fruit used in the consumer sensory panel. Early girdled canes with High or Low carbohydrate supply or Late girdled canes with High or Low carbohydrate supply. Early treatments were applied at 38 days after anthesis and Late treatments were applied at 86 days after anthesis. Fruit were stored for 10 weeks at 2 °C for around 10 weeks and then ripened at 20 °C for up to 7 days before sensory analyses. High carbohydrate supply treatments had six leaves per fruit, while low carbohydrate supply treatments had one or two leaves per fruit. Data are means ± SEM, n = 75.