Fruit calcium accumulation coupled and uncoupled from its transpiration in kiwifruit created by Giuseppe Montanaro, Bartolomeo Dichio, Alexander Lang, Alba N. Mininni and Cristos Xiloyannis

Accumulation of Ca in several fleshy fruit is often supposed to depend, among others, by climatic variables driving fruit transpiration. This study tests the whole causal chain hypothesis: VPD → fruit transpiration → Ca accumulation. Also there are evidences that relationship between fruit transpiration and Ca content is not always clear, hence the hypothesis that low VPD reduces the fraction of xylemic water destined to transpiration was tested by examining the water budget of fruit. Attached fruits of Actinidia deliciosa were subjected to Low (L) and High (H) VPD. Their transpiration was measured from early after fruit-set to day 157 after full bloom (DAFB). Fruits were picked at 70, 130 and 157 DAFB for Ca and K determinations and for water budget analysis. Cumulative transpired water was ∼70 g and ∼16 g H2O f−1 in HVPD and LVPD, respectively. Calcium accumulated linearly (R2 = 0.71) with cumulative transpiration when VPD was high, while correlation was weaker (R2 = 0.24) under LVPD. Under low VPD the fraction of xylem stream destined to transpiration declined to 40–50%. Results suggest that Ca accumulation is coupled to cumulative transpiration under high VPD because under that condition cumulative transpiration equals xylem stream (which carry the nutrient). At LVPD, Ca gain by fruit is uncoupled from transpiration because ∼60% of the xylemic water is needed to sustain fruit growth. Results will apply to most fruits (apples, tomatoes, capsicum, grapes etc.) since most suffer Ca deficiency disorders and grow in changing environments with variable VPD, also they could be supportive for the implementation of fruit quality models accounting also for mineral compositions and for a reinterpretation of certain field practices aimed at naturally improve fruit Ca content.