Trabajos en Prensa

Analysis of the availability of soil water capacity in kiwifruit (Actinidia deliciosa A. Chev) orchards in the southeast of Buenos Aires province

Recibido 27 de agosto de 2018 // Aceptado 18 de enero de 2019 // Publicado online 07 de abril de 2021




The southeast of Buenos Aires province concentrates half of the area planted with kiwifruit in Argentina. Producers in this region have no irrigation program in line with soil properties to ensure a more rational use of water. The objective of this work was to determine water constants of 14 fields cultivated with “Hayward” kiwifruit located in the area of Sierra de los Padres, Mar del Plata, Batán, Miramar and Mar del Sur, and relate them with soil type, as a contribution to improve the irrigation of this fruit in the area. Between October and November of 2016, soil samples were taken from each field at a depth of 0-20 and 20-40 cm, where the highest concentration and distribution of roots are found. Available water (AW) was determined by measuring field capacity (FC) at 0.33 atm, permanent wilting point (PWP) at 15 atm and bulk density (BD). Other analyses included soil texture and total organic carbon. Soils showed average FC values of 30.8 and 30.5%, PWP values of 16.0 and 14.9%, and BD values of 1.2 and 1.3 g/cm3 at soil depths of 0-20 and 20-40 cm, respectively. AW in the 40 cm of the soil profile averaged 74.9 mm. These values corresponded with loam soils and organic matter (OM) contents of 5,2 and 4,7% at 0-20 and 20-40 cm, respectively. It is concluded that water holding capacity found between sites and depths were similar due to the loam soil texture and high OM content of all the evaluated soils. This information is useful for a more efficient management of irrigation in kiwi orchards.

Keywords: field capacity, permanent wilting point, bulk density, texture, organic matter.


1 Instituto Nacional de Tecnología Agropecuaria (INTA), Estación Experimental Agropecuaria (EEA) Balcarce, ruta 226 km 73,5 (7620), Balcarce, Buenos Aires. Correo electrónico:

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