Ascorbic Acid Content in Five Yellow-Flesh Kiwifruit Genotypes

International Conference on Manufacturing Technology, Materials and Chemical Engineering

机械制造;材料科学;化学工业

Xia, Hui^1,2 ; Gao, Fan^1,2 ; Ni, Zhiyou^1,2 ; Liang, Dong^1,2

College of Horticulture, Sichuan Agricultural University, Chengdu

611130, China^1

Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu

611130, China^2

关键词: Kiwifruits;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/392/5/052018/pdf
DOI  :  10.1088/1757-899X/392/5/052018

学科分类：材料科学（综合）

来源: IOP

【 摘 要 】

In this study, the content of ascorbic acid (AsA) in five kinds of yellow-flesh kiwifruit genotypes was determined by high performance liquid chromatography. Content of AsA and GSH involved in AsA-GSH cycle were compared in different yellow flesh kiwifruit genotypes. The results indicated that the AsA levels changed vary remarkably in different yellow flesh kiwifruit genotypes, and the AsA levels in 'Fengyue' and 'Guihai 4' were higher.