Physical and compositional characteristics of ‘mitsuko’ and local hardy kiwifruits in Japan
Tóm tắt
The fruit characteristics of hardy kiwifruit (Actinidia arguta) in Japan were investigated at several growth stages. Fruit weight of A. arguta ‘Mitsuko’ increased showing a double sigmoid curve. After fruit set, starch accumulated gradually and reached maximum concentration 90 days after full bloom (DAFB). Along with the reduction of the starch, sugar contents increased. Sucrose was a major sugar component in mature fruit. At the early stage of fruit development, myo-inositol was predominant. Quinic acid was prevalent in the young fruit. The amount of quinic acid decreased once in mid-season, and then increased slightly again. Citric acid increased gradually with maturation. The amount of malic acid and soluble oxalic acid was little affected by fruit maturity. The concentration of ascorbic acid was relatively high at the early stage of fruit development. It decreased in mid-season and then remained constant. Among the 2 cultivars and 14 local collections, the fruit shape varied being obovate, oblate, ellipsoid, and clavate. The fresh weight of 16 collected fruits ranged from 3.6 to 25.1 g. Fruit skin was glabrous and the surface color varied from green to dark green. Flesh color was basically green or dark green. Soluble solids content (SSC) of juice ranged from 10.2 to 17.0%. Sugar content varied from 4.1 to 9.5 mg · 100 g−1 FW. Myo-inositol content ranged from 266.4 to 771.1 mg · 100 g−1 FW. Major organic acids were quinic, citric, and malic acid, and citric acid was predominant. Total acid content ranged from 1.4 to 2.1 mg · 100 g−1 FW. Total ascorbic acid content ranged from 22.8 to 222.1 mg · 100 g−1 FW. Protease activity in the juice was generally high and varied from 6.1 to 92.6 nmol ρNA released · min−1, among the cultivars and local collections.
Tài liệu tham khảo
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