Varietal Difference in Vitamin C Content in the Fruit of Kiwifruit and Other Actinidia Species

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• 作者：Ichiro Nishiyama ; Yuka Yamashita ; Miho Yamanaka ; Atsuko Shimohashi ; Tetsuo Fukuda ; and Tadachika Oota
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2004
• 出版时间：August 25, 2004
• 年：2004
• 卷：52
• 期：17
• 页码：5472 - 5475
• 全文大小：48K
• 年卷期：v.52,no.17(August 25, 2004)
• ISSN：1520-5118

文摘

Vitamin C content in the fruit of various cultivars of kiwifruit and other Actinidia species was estimatedby determination of L-ascorbic acid and L-dehydroascorbic acid using ion-pair reversed-phase high-performance liquid chromatography. Fruit of A. deliciosa cv. Hayward, the most common commerciallyavailable cultivar, contained 65.5 mg/100 g fresh weight (FW) vitamin C. Vitamin C content in A.deliciosa fruit varied from 29 mg/100 g FW to 80 mg/100 g FW. In most cultivars of A. chinensis,vitamin C content in fruit was higher than that of Hayward. In particular, vitamin C content in cv.Sanuki Gold fruit reached more than 3-fold that of Hayward on a weight for weight basis. In A. argutafruit, there was wide variation in vitamin C content, with concentrations ranging from 37 to 185 mg/100 g FW. In cv. Gassan, Issai, and Mitsuko, vitamin C content of the fruit was much higher thanthat of Hayward. In A. arguta fruit, the ratio of L-ascorbic acid to total ascorbic acid tended to behigher than that of other species.Keywords: Actinidia spp.; kiwifruit; vitamin C; ascorbic acid; dehydroascorbic acid