Thinning and Subsequent Lateral Flowering of ‘Hayward’ Kiwifruit Vines

Manual fruit thinning is a common practice to enhance the quality of kiwifruit, yet information on its effects regarding subsequent lateral blooming remains limited. We investigated the impact of floral and fruit thinning on fruit size, dry matter, and carbohydrate accumulation. Effects on lateral blooming in the following season were also assessed. Thinning was conducted at full bloom, and 53 and 103 days after full bloom (DAFB), removing 50% of flowers or fruits. Thinning flowers or fruit at 53 or 103 DAFB resulted in increased fruit fresh and dry weights. The percentage of dry matter also rose with flower or fruit thinning at 53 DAFB. Fruit firmness, total soluble solids, and fruit shape at harvest were not affected significantly by thinning. Floral thinning boosted the fruit content of fructose, sucrose, starch, soluble, and total carbohydrates. All treatments led to an increase in the total carbohydrate content in the fruit, but floral thinning produced the highest values for starch and total carbohydrates. In the following season, floral thinning yielded a marked increase in inflorescences with double and triple lateral flowers, significantly enhancing the reproductive capacity of the vines. Additionally, fruit thinning at 53 DAFB also resulted in a rise in inflorescences featuring triple flowers and an increase in reproductive capacity, though to a lesser extent.