Abstract
The effect of CPPU (N1-(2-chloro-4-pyridyl)-N3-phenyulurea) application to eleven kiwi fruit varieties (six varieties of Actinidia chinensis, five varieties of A. deliciosa) were investigated. ‘Rainbow Red’ and ‘Kobayashi Sanzyuukyuu-gou’ showed promotion of fruit maturity by CPPU treatment. The treatment was effective in enhancing fruit enlargement in all varieties. Several varieties showed deepening of peel color, depression unevenness of fruits, furrowing of fruits, hypertrophy of the fruit apex, and fruit drop. These findings show great varietal differences in the effect of CPPU treatment. However, differences in effect of treatment between A. chinensis and A. deliciosa remained uncertain. Therefore, it is thought that further examinations remain necessary.
