High growing temperatures reduce fruit carbohydrate and vitamin C in kiwifruit

Kiwifruit vines are perennial plants grown in climates varying from maritime to continental. To determine key responses to temperature, vines were heated at different stages of fruit development, and vine growth and fruit composition examined. Heating vines during fruit starch accumulation caused a major shift in partitioning towards vegetative growth and dramatically reduced fruit carbohydrate and vitamin C. In the following season, growth and flowering were severely reduced. Heating vines during fruit cell division had minimal long‐term effects, whereas heating during fruit maturation delayed starch degradation and fruit ripening and affected growth in the following season. When vines were removed from heat, fruit dry matter, starch and sugar levels were always reduced but hexose : sucrose ratios and inositol were raised. Heating vines affected expression of two sucrose synthase genes, but this did not correlate with reduction in fruit carbohydrate. Activity and expression of l ‐galactose dehydrogenase decreased as fruit developed, suggesting some vitamin C biosynthesis must take place in the fruit. Activity and expression of actinidin increased in response to heat. The results of this study have demonstrated both short and long‐term plant responses to elevated temperatures in woody perennials, and that the timing of heat exposure has severe consequences for vitamin C levels in fruit.