How to Grow Kiwi
Choosing the Kiwi Type
Selecting the appropriate type of kiwi is essential. Below are the most common types:
1. Fuzzy Kiwifruit
This type is cultivated commercially in countries like New Zealand, Italy, Japan, France, Australia, Greece, Chile, and California. However, it cannot tolerate extreme cold, especially in regions like the Pacific Northwest due to significant temperature drops at night compared to warm daytime temperatures. This may cause damage or death to kiwi trunks. The effect of cold diminishes as the plant ages. Using plastic wraps to protect trunks from freezing is a possible solution, though not always effective.
Male Varieties (required for pollination):
- Matua, Tomuri, Cal Chico No. 3, Chico Early, and Chico Extra Early.
Commercial Varieties:
- Hayward: Large, sweet fruit with brown, fuzzy skin.
- Bruno: Large cylindrical fruit with darker brown skin.
- Saanichton 12: Large and elongated with a sweet taste and good flavor.
- Blake: Smaller, oval-shaped fruit with a milder flavor compared to other varieties.
2. Hardy Kiwi
This type has aromatic, flavorful, and smaller fruits with smooth green skin.
Male Varieties:
- Dumbarton Oaks and Michigan.
Commercial Varieties:
- Ananasnaya: Aromatic, flavorful, sweet fruit with green skin that may develop reddish-purple patches under sunlight.
- Meader: Medium-sized fruit of good quality.
- A. arguta var. cordifolia: Extremely sweet fruit with good flavor.
- Ken’s Red: Square to cylindrical fruit that turns from light green in summer to red by the end of the season.
- Issai: Cylindrical, smaller fruit with green skin and a pleasant aroma and flavor.
3. Kolomikta Kiwi
Fruits of this type range in size from small to medium. They are sweet, flavorful, and aromatic, but the buds are sensitive to frost. The plant is often used for ornamental purposes due to its pink-tinged leaves, especially the male plants.
Commercial Varieties:
- Krupnopladnaya: Means “large fruit” in Russian; sweet with good flavor.
- Pautske: Large, high-quality fruits.
4. Silver Vine Kiwi
This type, known for its silvery-white leaves, has orange-skinned, cylindrical fruits with a spicy-sweet taste. It is typically grown for ornamental purposes rather than commercial production, as it is not economically viable.
Selecting the Right Location for Kiwi Planting
Kiwi thrives in sunny, sheltered locations with deep, fertile loamy soil mixed with organic matter. The soil should be well-draining with a pH between 5.0 and 6.5. Avoid frost-prone areas and opt for a slight northward slope to protect the plant from spring frost and summer winds from the southwest.
Preparing the Soil
Raised beds are recommended to address drainage issues. Use deep, well-tilled soil to reduce weeds. Provide adequate irrigation and consider artificial shading to protect the plants from high temperatures. Incorporate fertilizers and lime into the soil 2-3 weeks before planting, adding organic materials such as cow manure and algae at a depth of 7.6-15 cm.
Planting Kiwi
Kiwi plants are dioecious, meaning male and female flowers grow on separate plants. Both must be planted near each other to produce fruit. Ensure they are the same type so they bloom simultaneously. Propagation can be done by cutting plants in June, July, or August. Take the top two leaves, immerse them in rooting solution, and plant them in a moist medium until seedlings develop, which can then be transferred to their permanent location.
Kiwi Plant Care
- Mulching: Cover the soil around the plant to retain moisture, combat weeds, and keep the roots cooler in summer. Use a 10 cm layer of organic materials like pine bark or sawdust.
- Watering: Provide 95 liters of water in summer, watering when the plant wilts or the soil dries out. Water the soil to a depth of 15-25 cm without overwatering.
- Frost Protection: Use frost-resistant varieties or sprinkle water during freezing weather to shield plants from damage.
Harvesting Kiwi
Kiwi fruits ripen on the plant or after harvesting. For immediate consumption, pick when soft and ripe. For storage, harvest earlier when fruits are green, firm, and tart. Avoid harvesting too early, as this affects fruit quality.
- Harvest Tips:
- Pick before frost.
- Wear gloves to protect the fruit’s texture.
- Harvest in cooler parts of the day.
- Store fruits in perforated plastic bags at -1.6°C for 3-6 months.
About Kiwi
Kiwi (genus Actinidia) originates from Southeast Asia and includes over 50 species. Its fruits are oval with brownish-green, fuzzy skin and bright green flesh dotted with small black seeds. Kiwi is rich in vitamins C and K and can be eaten fresh or cooked.
Common Diseases and Pests
- Botrytis Fruit Rot (Gray Mold Decay):
- A fungal disease that appears as gray mold near the stem ends. Advanced stages show irregular black spots.
- Use fungicides in wet conditions, especially during flowering and harvest.
- Root Rot:
- A fungal disease causing wilting and dark fungal structures near the roots.
- Remove and burn large roots (>2.5 cm) and water plants appropriately.
- Leaf Rollers:
- Insects that damage kiwi leaves and fruits.
- Types include:
- Omnivorous Leafroller: Creamy to brown larvae with dark heads.
- Fruittree Leafroller: Hatches in spring and feeds until June.
- Obliquebanded Leafroller: Green to bronze larvae with two generations per year.
- Orange Tortrix: Yellow-bronze larvae with 2-4 generations per year.
