Patent Publication Number: US-PP21005-P2

Title: Kiwi plant named ‘AU Fitzgerald’

Description:
RELATED APPLICATIONS 
   U.S. patent application Ser. No. 12/150,857, filed on April 30, 2008, and entitled “Kiwi plant named ‘AU Authur’” is incorporated by reference herein. 
   Latin name of the genus and species of the plant claimed:  Actinidia deliciosa  A. Chev. 
   Variety denomination: ‘AU FITZGERALD’. 
   BACKGROUND OF THE INVENTION 
   ‘Hayward’ is the most commercialized female kiwi cultivar grown and marketed in the world. The ‘Hayward’ cultivar is produced commercially in California in the U.S. and in New Zealand, and is the kiwi fruit most often found in U.S. grocery stores. Attributes of the ‘Hayward’ cultivar that have led to its dominance of the kiwi market in the past are its distinctive green flesh, good flavor and long storage life. It is not known what male cultivar was used to pollinate the female flowers that produced the fruit and seed that resulted in the new cultivar. ‘Matua’ and ‘Tomuri’ are two male cultivars frequently used. 
   Both the ‘Hayward’ cultivar and the present invention are deciduous vines of  Actinidia deliciosa  A. Chev. The  Actinidia deliciosa  species originated in China and parts of Asia and is known as the Chinese gooseberry. Plant material of this species was taken to New Zealand where new cultivars such as ‘Hayward’ were developed. Due to the appearance of the fruit of the Chinese gooseberry, it was given the name kiwi fruit in New Zealand after the native kiwi bird. 
   Many plantings of the ‘Hayward’ cultivar were established in Alabama as well as the adjoining southeastern states. These plantings were established near the coast in most cases. The vines grew vigorously but were unfruitful. In Alabama, research plantings were established in different locations that varied from the coast to the center of the state. The location that the kiwi have been most productive is in the center of the state in Chilton County where the commercial peach industry is located. The ‘Hayward’ cultivar has not been productive there. 
   Research has shown that the ‘Hayward’ cultivar requires at least 900 hours of chilling for sufficient vegetative budbreak and flower development and that 1150 hours chilling is required for maximum flowering. From chilling requirement research, flower abortion decreased as chilling hours received increased for all cultivars. 
   SUMMARY OF THE INVENTION 
   Mrs. A. A. Fitzgerald of Summerdale, Ala. purchased kiwi fruit from a local grocery store and planted some seeds from the fruit. She ended up with one female and one male plant that bloomed together, were very productive and matured a crop of quality fruit. The fruit purchased was probably from the ‘Hayward’ cultivar. 
   The present invention relates to a new and distinctive kiwi cultivar having a generally cylindrical shaped fruit that has brown skin covered with medium length brown hairs that strongly adhere to the skin surface. The pericarp of the fruit is green. 
   In the climate of central Alabama, vegetative bud break occurs during the last two weeks of March and the bloom period occurs during the last week of April and the first two weeks of May, depending on the climate during the season. The fruit reaches a minimum percent soluble solids level of 6.5 in central Alabama by mid-October. 
   The seed from which ‘AU Fitzgerald’ originated from was originally planted at Summerdale, Ala., near the Gulf Coast in Baldwin County. It was very fruitful at its original location indicating it has a lower chilling requirement than the ‘Hayward’. ‘AU Fitzgerald’retained a statistically greater number of flowers than ‘Hayward’ at 700, 800 and 1000 chilling hours received. The data indicates that ‘AU Fitzgerald’ has a lower chilling requirement than ‘Hayward’, which explains the greater fruit set and yield of ‘AU Fitzgerald’ compared to ‘Hayward’ in Alabama. 

   
     BRIEF DESCRIPTION OF THE DRAWINGS 
       FIG. 1  is a photograph of hanging fruit of the ‘AU Fitzgerald’ cultivar. 
       FIG. 2  is a photograph of vines with fruit of the ‘AU Fitzgerald’ cultivar. 
       FIG. 3  is a photograph of fruit of the ‘AU Fitzgerald’ cultivar and the ‘Hayward’ cultivar. 
   

   DETAILED BOTANICAL DESCRIPTION 
   The new cultivar ‘AU Fitzgerald’ is pistillate, with imperfect flowers, e.g. the flowers produce only sterile pollen and thus require a pollinizer for fruit production. Two  A. deliciosa  pollinizers, ‘Matua’ and ‘AU Authur’ have been used to pollinize ‘AU Fitzgerald’. 
   The new cultivar is able to be asexually reproduced by softwood and hardwood cuttings or by grafting or budding on to a seedling or cutting grown rootstock. The new cultivar was asexually reproduced at the Chilton Area Research and Extension Center at Clanton, Ala., US. The instant plant was grafted on a rootstock named Bruno. The unique characteristics come true to form and are established and transmitted through succeeding asexual propagations. 
   The distinctive characteristics of this new kiwi cultivar described in detail below have been observed in a replicated field experiment at the Chilton Area Research and Extension Center at Clanton, Ala., US. The plants were one year old rooted cuttings when planted.  The ‘Hayward’ cultivar was evaluated in the same replicated field experiment and was used as the standard cultivar for comparison. 
   Both the ‘AU Fitzgerald’ and ‘Hayward’ have a fruit shape in cross section that is generally cylindrical. However, the ‘AU Fitzgerald’ fruit is oblong to slightly ovate, whereas the ‘Hayward’ fruit is more broad elliptic to oblong. ‘AU Fitzgerald’ has a greater fruit length to diameter ratio. The shoulder on the stalk end of the fruit of each cultivar is rounded and flat and the stylar end of the fruit is flat and flush. The cultivars do not differ in flesh or skin color as measured by the Minolta calorimeter and The Royal Horticulture Society&#39;s Colour Chart (2001); however, higher chlorophyll a and b content were measured in ‘AU Fitzgerald’ and higher β-carotene content was measured in ‘Hayward’. 
   ‘AU Fitzgerald’ has a lower chilling requirement, smaller fruit size, greater fruit length to diameter ratio, greater fruit set and crop load, and the fruit has a lower pH and higher titratable acidity, % soluble solids, % dry matter, reducing and total sugars, total and reduced form of ascorbic acid (Vitamin C), Vitamin C antioxidant capacity and cellular capacity to reduce free radicals is higher, lower levels of β-carotene, higher chlorophyll levels (a and b), lower phenolic content and higher flavonoid content than the comparison cultivar ‘Hayward’ in Alabama. 
   The table below illustrates the specific differences between the ‘AU Fitzgerald’ cultivar and the ‘Hayward’ cultivar. 
                   TABLE I                  Comparison of ‘AU Fitzgerald’ and ‘Hayward’ cultivars.                             ‘AU Fitzgerald’   ‘Hayward’                                     Plant               Plant: sex expression   female (flowers           imperfect)       Plant: ploidy   hexaploid       Plant: vigor   medium       Young shoot: hairs   present       Young shoot:   medium       density of hairs       Young shoot:   short   hirsute       type of hairs       Young shoot:   medium       anthocyanin       coloration of       growing tip       Young shoot:   absent       anthocyanin       coloration of       leaf axil       Plant: average   plant is a vine trained       height and spread   to grow on a trellis sys-           tem. In the T-bar system           rows are spaced 16 feet           apart and plants are           planted 8 feet apart in the           row. The trellis is 6 feet           wide. The vines are very           vigorous and will cover           the trellis by the end           of the second year. To           maintain and control           the plant, the vines           are pruned in the dor-           mant season and several           times during the growing           season.       Stem       Stem: coloration   weak       of leaf axil       Stem: diameter   medium       Stem base diameter   mean 16.7 mm   mean 14.8 mm           (range 15.6-18.7 mm)   (range 14.6-15.1               mm)       Stem mid section   mean 11.5 mm   mean 10.4 mm       diameter   (range 11.3-11.8 mm)   (range 9.3-11.6               mm)       Stem: dormant bud   7.4 mm (6.4-9.2 mm)   7.71 mm (7.1-9.1       diameter       mm)       Stem: color on upper   dark brown (N199B)   dark brown (200B)       side of shoot       Stem: character   smooth       of bark       Stem: hairs   present       Stem: conspicuous-   conspicuous       ness of lenticels       Stem: number of   medium (258/sq cm)   medium (239/sq cm)       lenticels   range (200-323/sq cm)   range (181-329/sq               cm)       Stem: color of lenticels   brownish-white       Stem: size of bud support   medium       Stem: visibility of bud   almost buried       (dormant canes)       Stem: number of   medium       hairs visible on       bud (dormant canes)       Stem: leaf scar   length (mm) - 4.8           (range 3.8-5.4)           width (mm) - 4.3           (range 3.7-5.8)       Leaf (Mature)       Leaf shape:   orbicular to broadly   orbicular to reni-           cordate   forme       Leaf base shape:   rounded to somewhat   cordate, lobes           cordate, lobes small and   small and touch-           touching to slightly   ing to slightly           overlapping   overlapping       Leaf tip shape:   round and shallowly   rounded, rarely           cuspidate at tip   refuse with broad               cuspidate at tip       Leaf margin:   entire       Leaf adaxial   light-med green (147A),       surface:   glabrous except           for sparse, un-           branched hairs on           veins       Leaf abaxial   light green (148A),   light green (147B);       surface:   dense, stellate   dense, stellate           pubescence everywhere   pubescence every-           except along main   where except along           veins which are densely   main veins which           tomentose with   are densely to-           unbranched hairs   mentose with un-               branched hairs       Leaf length (cm):   17(15.4-19.3)[15]   17.1(15.1-21.5)[15]       Leaf width (cm):   14(12.8-15.5)[15]   14.3(13.0-17.3)[15]       Leaf ratio (l/w):   1.2(1.1-1.4)[15]   1.2(1.0-1.7)[15]       Leaf petiole   4.9(4.3-5.6)[15]   4.7(3.8-5.8)[15]       length (cm):       Leaf 1° vein   pinnate; veins ter-       organization:   minating as small           extended points or           mucros at leaf margins       Leaf 2° vein   ± parallel       organization:       Leaf puckering:   moderate   weak       Leaf variegation:   none       Leaf spines on   none       lower leaf surface:       Petiole:   200B       Peduncle:   149B       Flower       Inflorescence#:   mean 1.8 (range   mean 1.0 (range           1-3) [23]   1-1) [17]       1° Pedicel length (cm):   4.9(3.8-6.0)[13]   5.0(3.8-5.8)[16]       2° Pedicel length (cm):   2.4(1.8-3.2)[13]   n/a       Pedicel pubescence:   minutely, densely           tomentose, un-           branched       Sepal#:   6.4(4-10)[10]   6.3(5-8)[15]       Sepal color:   152D   greenish-tan       Sepal pubescence:   minutely, densely           tomentose, un-           branched       Flower color:   10D       Flower width (cm):   6.4(5.3-7.5)[17]   5.6(4.8-6.0)[13]       Petal orientation:   overlapping: sides           reflexed       Petal#:   6.7(5-10) [23]   7.3 (6-9) [14]       Petal length (cm):   2.8(2.2-3.3)[20]   2.6(2.3-3.1)[20]       Petal width (cm):   2.4(1.8-2.9)[20]   2.0(1.5-2.7)[20]       Petal ratio (l/w):   1.2(1.0-1.4)[20]   1.3(1.1-1.8)[20]       Petal arrangement:   overlapping       Ovary shape:   globose to oblong   globose       Ovary pubescence:   strongly expressed           (minutely, densely           pilose, unbranched)       Style#:   Average 32   &gt;20           Range 29-36       Style orientation:   upright to spreading       Stamen#:   Average 170   &gt;40           Range 160-190       Anther length (mm):   2.5-3.5   2.0-3.0       Chilling requirement   &lt;800   1150       hours:       Filament:   10C       Anther:   21B       Style:   10C       Fruit       Fruit: average size (g)   60.2   77.9           (50.4-75.0)   (64.1-89.7)       Fruit: length (mm)   64.3   63.3           (57.0-69.8)   (61.0-65.2)       Fruit: width (max) (mm)   43.7   49.0           (40.7-46.5)   47.1-50.8       Fruit: L/A ratio   1.46   1.29       (max width)       Fruit: width (min) (mm)   38.5   44.8           34.9-41.3   42.6-46.2       Fruit: L/D ratio   1.68   1.42       (min width)       Fruit: core diameter   13.9   12.4       (max) (mm)   (5.0-24.3)   (7.5-14.9)       Fruit: core diameter   6.7   9.9       (min) (mm)   (3.3-15.0)   (4.6-18.8)       Fruit: locule number   37.9   38.4           (31-51)   (31-46)       Fruit: peduncle length   59.6   46.88       (mm)   50.7-64.7   38.6-55.9       Fruit: peduncle width   2.3   2.8       (mm)   (1.7-2.7)   (2.3-3.2)       Fruit: general shape   cylindrical, ovate   cylindrical, oblong       Fruit: cross-section   round       at median       Fruit: general shape   flat, flush       of stylar end       Fruit: skin color at   199A       harvest       Fruit: skin color change   absent       during ripening       Fruit: skin color at   brown       maturity for       consumption       Fruit: hairs   present       Fruit: density of hairs   medium       Fruit: types of hairs   hirsute       Fruit: hair length (mm)   medium (1.1-2.5)       Fruit: concentration of   uniform       hairs       Fruit: adherence of   strong       hairs to skin (when       rubbed)       Fruit: core diameter   large (14.5 mm by       (at largest diameter)   7.0 mm)       Fruit: core shape   elliptical       (in cross section)       Fruit: core woody spike   present       Fruit: prominence of core   medium       woody spike       Fruit: outer pericarp   147B       color at maturity       for consumption       Fruit: inner pericarp   148B       color (locules) at ma-       turity for consumption       Fruit: core color at   147D       maturity       Fruit: seed color at   202A       maturity in flesh       Fruit: seed color   N199D       when dry       Physiochemical and       Antioxidant       Characteristics at       Harvest       pH   3.83   3.89       % Titratable Acidity   0.61   0.49       (TA)       % Soluble Solid   7.40   5.90       (SS)       Sugar/Acid Ratio   12.10   12.30       (SS/TA)       Firmness (kg)   6.05   6.27       % dry matter   20.10   17.30       Sugar (mg/g.fw)       Reducing sugar   25.87   16.01       Non-reducing sugar   11.59   18.63       Total sugar   37.46   34.64       Vitamin C       (mg/100 g.fw)       Total ascorbic acid   74.49   70.13       Ascorbic acid   67.10   61.15       Dehydroascorbic acid   7.39   8.98       TAA ratio % Hayward   1.06   1.00       AA ratio to TAA   0.90   0.82       Antioxidant       Vitamin C equivalent   92.00   68.50       antioxidant capacity       (VCEAC) (mg/100 g.fw)       Total Vit C/Total anti-   0.81   1.02       oxidant ratio (%) - X       DPPH (mg/100 g.fw)   168.90   129.60       β-carotene (mg/100 g.fw)   0.38   0.42       β-carotene ratio to   0.90   1.00       Hayward       Chlorophyll a + b ratio   1.05   1.00       to Hayward       Chlorophyll a (mg/   0.97   0.91       100 g.fw)       Chlorophyll b (mg/   0.53   0.53       100 g.fw)       Chlorophyll a + b   1.50   1.44       (mg/100 g.fw)       Sensory       Characteristics at       Consumption Stage       % Soluble Solids (SS)   16.40   14.10       % Dry matter   19.05   17.30       Firmness(kg)   &lt;0.12   &lt;0.12       Total Phenolics and       Total Flavonoids at       Consumption Stage       Total phenolics (mg   88.50   94.20       GAE/100 g.fw)       Total flavonoids   28.90   27.00       (mg CE/100 g.fw)                    
Notes regarding Table I:
 
1. Horticulture terminology is used in accordance with revised UPOV guidelines for kiwi.
 
2. Characters of comparison cultivar ‘Hayward’ are noted opposite that character when significantly different.
 
3. ‘Hayward’ plants were observed in the same replicated study as the new cultivar.
 
4. All dimensions are in millimeters unless otherwise stated; weights are in grams.