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Fragrance addition improves visitation by honeybees and fruit quality in kiwifruit ( Actinidia deliciosa )
Author(s) -
Meroi Arcerito Facundo R,
De Feudis Leonardo L,
Amarilla Leonardo D,
Galetto Leonardo,
Mitton Giulia,
Fernández Natalia,
Szawarski Nicolás,
Corti Camila,
Olivera Eugenia,
Iglesias Azucena,
Gende Liesel,
Damiani Natalia,
Eguaras Martín,
Maggi Matías
Publication year - 2021
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.11153
Subject(s) - actinidia deliciosa , sugar , horticulture , actinidia , biology , pollination , crop , actinidia chinensis , botany , pollination management , nectar , lavender , pollinator , food science , pollen , agronomy , essential oil
BACKGROUND Kiwifruit is an important horticultural crop all over the world and its development is important in Argentina. This dioecious crop has a short blooming period with nectarless flowers, and its fruit production depends on cross‐pollination. Here, we tested whether kiwifruit quality increases by using honeybees exposed to female flowers treated with an artificial fragrance. The three experimental treatments were: A, sprinkled female flowers with 1:1 sugar syrup + Lavandula hybrida extract solution (a new attractant substance especially developed for this study named Lavandin Grosso); B, sprinkled female flowers with 1:1 water + sugar syrup (female flowers with additional sugar syrup reward); C (control; female flowers exposed to honeybees). RESULTS The results showed a higher number of visits of honeybees to the female flowers sprinkled with the attractant substance, Lavandin Grosso, as well as higher fruit quality (weight, number of seeds, regularity in fruit size). CONCLUSION Our study demonstrates the potential of fragrance‐treated flowers to improve yield production in kiwifruit. © 2021 Society of Chemical Industry