Efecto de tres productos comerciales a base de potasio sobre la coloración del kiwi de pulpa roja (Actinidia chinensis) | Effect of three potassium-based commercial products on the coloration of red-fleshed kiwi (Actinidia chinensis) | Efecte de tres productes comercials a base de potassi sobre la coloració del kiwi de polpa roja (Actinidia chinensis)

[ES] En los últimos años ha aumentado el interés por los kiwis de pulpa roja (Actinidia chinensis) frente a los kiwis de pulpa verde (Actinidia deliciosa) que han tendido a monopolizar el mercado hasta ahora, debido a su color brillante y a su contenido en componentes funcionales (fenoles, flavonoides, carotenoides, etc). Por este motivo, los kiwis de pulpa roja se han convertido en un foco de atención cada vez mayor tanto para mejoradores como para casas comerciales que desarrollan productos para favorecer su coloración. El objetivo de este Trabajo fin de máster es analizar el efecto de la aplicación de tres productos comerciales a base de potasio (de tres casas comerciales diferentes) sobre la coloración de frutos producidos por plantas adultas de Actinidia Chinensis. Para ello, los tres productos se aplicarán en una finca comercial, ya establecida, situada en el término municipal de Pedralba (Valencia), siguiendo un diseño experimental de bloques al azar. Tras la aplicación de los productos en campo, se realizarán muestreos periódicos para determinar el color tanto del endocarpo como del exocarpo, peso y morfología de los frutos, así como su dureza, acidez y contenido en solidos solubles totales y en materia seca. Los resultados serán analizados mediante análisis de la varianza.

[EN] Interest in red-fleshed kiwifruit (Actinidia chinensis) has seen a marked increase in interest in recent years in contrast to green-fleshed kiwifruit (Actinidia deliciosa), which have so far dominated the market due to their bright color and their content of functional components such as phenols, flavonoids and carotenoids, among others. For this reason, red-fleshed kiwifruit have become an object of increasing attention for both breeders and commercial houses seeking to develop products that improve their coloration. The objective of this Master's thesis was to analyze the effect of the application of three potassium-based commercial products (from three different commercial companies) on the coloration of fruits produced by adult Actinidia chinensis plants. For this purpose, the three products were applied in a commercial farm, already established, located in the municipality of Pedralba (Valencia), following a randomized block experimental design. After application of the products in the field, periodic sampling was carried out to determine the color of both the endocarp and exocarp, weight and morphology of the fruit, as well as its hardness and content in total soluble solids. The results were analyzed by analysis of variance. After the trials, it was found that not all the parameters sampled responded significantly to the application of the different treatments. Fruit weight, fruit dimensions and external colorimetry did not change after application of the different treatments. Untreated fruit experienced a more marked decrease in firmness compared to those treated for the last date sampled. All treatments affected the soluble solids content of the fruit, with the soluble solids content increasing more markedly with the passage of days compared to the control, with the latter lagging behind on the last date sampled. The red color of the fruit flesh increased between the last two dates sampled compared to the control.

TFGM

Esteban Cañizares, J. (2024). Efecto de tres productos comerciales a base de potasio sobre la coloración del kiwi de pulpa roja (Actinidia chinensis). Universitat Politècnica de València. http://hdl.handle.net/10251/210159