kiwilink - Apata
kiwilink - Apata kiwilink - Apata
PSA Update Technical Talk Wade Hunkin Apata Technical Advisor The number of orchards infected has increased steadily to over 1100 nationally. Within infected Hort16A blocks the progression has continued with the rate tending to increase after each period of rain. In terms of protection through the autumn the recommendations from the industry are: • Between now and harvest, the options are limited to copper products, Bioalexin or Serenade Max. The latest testing work suggest that the copper products are very persistent and are effective at low levels so if you have applied copper recently that should be enough to get through to harvest. If not apply Nordox (at 25g /100l) or Kocide Opti at (50g / 100l). Ensure application is made under good drying conditions. Name Description Year Withholding day Country Alexin Foliar Fert 2012 1 NZ Armour-Zen Fungal control 2012 1 NZ Bio Sol B Sub Bio-fungicide 2012 1 NZ Bio Sol Plant Shield Foliar Fert 2012 1 NZ Blossom Bless Bactercide 2012 1 NZ Citrox BioAlexin Foliar fert 2012 1 NZ Clarity Bio-fungicide 2012 1 NZ Plant Shield Foliar fert 2012 1 NZ Serenade Max Bio-fungicide 2012 1 NZ TripleX Bio-fungicide 2012 1 NZ •Immediately after harvest the picking wounds should be protected and will be easy to cover so apply copper at low rates Nordox (at 25g /100l) or Kocide Opti at (50g / 100l). • If applying Copper Sulphate to speed leaf fall wait until the natural process is underway. After leaf fall protect the leaf scars. Use Coppers at winter rates eg Nordox 50g / 100l and Kocide Opti 90 g /100l. On Orchard By now canopies should be entering a stable phase as the nights cool down and the vines begin to move towards shutting down for the winter. Canopies should be green and the leaves still pliable. The final in-orchard job that needs to be carried out is a final thin. While fruit shape and blemish do not appear to be major issues this year most orchards will still benefit from a final thin. It pays to confirm that its a cost effective exercise and its not difficult to do. Typically: there are around 1000 fruit in a bay so 50 fruit removed is 5%, which is worth 10cents per tray in reduction of packing cost. • At 8000 te per ha thats $800 per ha, If there are 400 bays per ha thats $2 per bay. At $18 per hour equates to 9 bays thinned per hour which is 7 min per bay So you need to remove only 7 fruit per minute to be economic. Thats just in the packing cost. There will be additional benefit in minimising picking and transport costs. Maturity Sampling Over the next few weeks we will be sampling intensively as we look for fruit for the early start period. In general we will put a sample through our own lab before sending AGFirst in for a clearance sample. All the results are available on the AGfirst website usually by the day after the sample is collected. The sampling that we have been doing is showing dry matters in both Gold and Green being close to longer term average, so much improved on last year. We are seeing colours starting to move so we expect some maturity areas to clear in the next 10 days. For Green seed colour has just started so change from brown to black but brixes are still baseline. Contact your Grower Services rep if you would like us to sample your orchard and we have not done so or you have any special sampling requests.
Understanding Maturity What is Maturity? That state of physiological development which must be reached before a fruit may be removed from the plant and yet continue to develop (ripen) until it is suitable for consumption. For Hayward, fruit maturity is estimated by fruit Brix content; for Hort16A, fruit maturity is estimated by flesh colour or ‘Hue angle’. For orchard returns to be maximized, Zespri must be able to supply it’s premium markets with lines of consistent high quality, high dry matter fruit. Maturity Area A maturity area is an identifiable area or group of areas in an orchard that contains fruit of a similar quality and maturity. The goal of the maturity area selection is to identify areas within an orchard producing fruit of a uniform maturity and dry matter content that can be harvested and packed as discreet units. Gold Pre Harvest Pete Jury Grower Service Rep Fruit maturity is estimated by flesh colour or ‘Hue angle’. Hort16A colour, especially in the early part of the season, can only be accurately measured using a chromameter, available at a packhouse or independent laboratory. Firmness is best measured with a bench mounted penetrometer, and provides additional information on fruit maturity. The Clearance Sample A 90 fruit clearance sample is designed to be representative of all of the fruit in a maturity area. While it represents just a tiny fraction of the fruit in the block it provides good accuracy so long as the maturity area is relatively uniform and the sample covers all the geography of the block, the rows, the vines and the vine positions. Hue Angle Hue is an internationally standard way of describing the colour of objects and is used widely in colour science. It is measured in degrees starting with red=0º, yellow=90º, green=180º and blue=270º. Kiwifruit flesh colour sits between the green and yellow hues such that fruit with a hue angle of 115° look green and fruit with a hue angle of 100° or less look gold. That is, the higher the hue angle, the greener the flesh colour. When observing the maturation of Hort16A it is quite clear that early in the season, when the fruit are immature, they are green in colour with an average hue around 115°. Later in the season when the fruit are mature or ripe, they are gold in colour with average hues around 101°. This hue can be seen to change during maturation and ripening of the fruit. Green Fractile The Green Fractile is simply the hue angle above which the greenest 2.77 per cent of a sample lie. It works out to be the 88th fruit of a 90 fruit sample when the sample is sorted from lowest to highest hue. The Green Fractile is the hue angle of the third greenest fruit in a 90 fruit sample. The Green Fractile is the hue angle of the third greenest fruit in a 90 fruit sample
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PSA Update<br />
Technical Talk<br />
Wade Hunkin<br />
<strong>Apata</strong> Technical Advisor<br />
The number of orchards infected has increased<br />
steadily to over 1100 nationally. Within infected<br />
Hort16A blocks the progression has continued with<br />
the rate tending to increase after each period of rain.<br />
In terms of protection through the autumn the<br />
recommendations from the industry are:<br />
• Between now and harvest, the options are limited<br />
to copper products, Bioalexin or Serenade Max. The<br />
latest testing work suggest that the copper products<br />
are very persistent and are effective at low levels so<br />
if you have applied copper recently that should be<br />
enough to get through to harvest. If not apply Nordox<br />
(at 25g /100l) or Kocide Opti at (50g / 100l). Ensure<br />
application is made under good drying conditions.<br />
Name Description Year Withholding<br />
day<br />
Country<br />
Alexin Foliar Fert 2012 1 NZ<br />
Armour-Zen Fungal control 2012 1 NZ<br />
Bio Sol B Sub Bio-fungicide 2012 1 NZ<br />
Bio Sol Plant Shield Foliar Fert 2012 1 NZ<br />
Blossom Bless Bactercide 2012 1 NZ<br />
Citrox BioAlexin Foliar fert 2012 1 NZ<br />
Clarity Bio-fungicide 2012 1 NZ<br />
Plant Shield Foliar fert 2012 1 NZ<br />
Serenade Max Bio-fungicide 2012 1 NZ<br />
TripleX Bio-fungicide 2012 1 NZ<br />
•Immediately after harvest the picking<br />
wounds should be protected and will be<br />
easy to cover so apply copper at low rates<br />
Nordox (at 25g /100l) or Kocide Opti at (50g / 100l).<br />
• If applying Copper Sulphate to speed leaf fall wait<br />
until the natural process is underway. After leaf fall<br />
protect the leaf scars. Use Coppers at winter rates<br />
eg Nordox 50g / 100l and Kocide Opti 90 g /100l.<br />
On Orchard<br />
By now canopies should be entering a stable phase<br />
as the nights cool down and the vines begin to<br />
move towards shutting down for the winter. Canopies<br />
should be green and the leaves still pliable.<br />
The final in-orchard job that needs to be carried out<br />
is a final thin. While fruit shape and blemish do not<br />
appear to be major issues this year most orchards will<br />
still benefit from a final thin. It pays to confirm that its<br />
a cost effective exercise and its not difficult to do.<br />
Typically: there are around 1000 fruit in a bay so 50<br />
fruit removed is 5%, which is worth 10cents per tray in<br />
reduction of packing cost.<br />
• At 8000 te per ha thats $800 per ha, If there are<br />
400 bays per ha thats $2 per bay. At $18 per hour<br />
equates to 9 bays thinned per hour which is 7 min per<br />
bay<br />
So you need to remove only 7 fruit per minute to be<br />
economic. Thats just in the packing cost. There will be<br />
additional benefit in minimising picking and transport<br />
costs.<br />
Maturity Sampling<br />
Over the next few weeks we will be sampling<br />
intensively as we look for fruit for the early start<br />
period. In general we will put a sample through our<br />
own lab before sending AGFirst in for a clearance<br />
sample. All the results are available on the AGfirst<br />
website usually by the day after the sample is collected.<br />
The sampling that we have been doing is<br />
showing dry matters in both Gold and Green<br />
being close to longer term average, so much improved<br />
on last year. We are seeing colours starting to move<br />
so we expect some maturity areas to clear in the next<br />
10 days. For Green seed colour has just started so<br />
change from brown to black but brixes are still baseline.<br />
Contact your Grower Services rep if you would<br />
like us to sample your orchard and we have not<br />
done so or you have any special sampling requests.
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