Nutrition Quality Variation and Correlation Analysis of Purple Fruit Type of Actinidia melanandra

doi:10.11924/j.issn.1000-6850.casb15060013

Abstract

Abstract: The objective of the present research was to investigate the nutrition component variation of purple fruit type of Actinidia melanandra, which was collected from Qinling Mountain, with purple pulp and excellent taste. This study analyzed the soluble solid, soluble carbohydrate, titratable acid, Vc and anthocyanin content of kiwi fruit among different fruit color stages (green, light purple, purple and dark purple). The result showed that fruit color changed from green to dark purple with fruit maturity. The content of soluble solid, soluble carbohydrate and anthocyanin increased gradually, and the contents were significant different among different fruit color stages, and positive correlations were found among the contents. The level of titratable acid and Vc decreased gradually, and negative correlation was found between the levels. But the levels were both negatively correlated with the content of soluble solid, soluble carbohydrate and anthocyanin. In conclusion, with the maturing of the fruit, purple characteristics were more obvious, the content of soluble solid and soluble carbohydrate increased, while the level of titratable acid and Vc decreased.

CLC Number:

S326

Mao Zhuxin,Cui Yanpu,Zhao Ning and Zhang Ying. Nutrition Quality Variation and Correlation Analysis of Purple Fruit Type of Actinidia melanandra[J]. Chinese Agricultural Science Bulletin, 2015, 31(28): 99-103.

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