Comparison of fruit morphology and nutrition metabolism in different cultivars of kiwifruit across developmental stages

PeerJ

article

Yu-fei Li¹  Weijia Jiang²  Chunhong Liu¹  Yuqi Fu¹  Ziyuan Wang¹  Mingyuan Wang¹  Cun Chen³  Li Guo³  Qi-guo Zhuang⁴  Zhi-bin Liu¹ 

[1] Sichuan University, Key Laboratory of Bio-Resources and Eco-Environment of Ministry of Education, College of Life Sciences;West China Medical Publishers, West China Hospital of Sichuan University;College of Chemistry and Life Sciences, Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources, Chengdu Normal University;Kiwifruit Breeding and Utilization Key Laboratory, Sichuan Provincial Academy of Natural Resource Sciences

关键词: Kiwifruit;    Development process;    Fruit composition;    Carbohydrate metabolism;    Organic acid;    Antioxidant enzyme system;   

DOI  :  10.7717/peerj.11538

学科分类：社会科学、人文和艺术（综合）

来源: Inra

【 摘 要 】

Kiwifruit (Actinidia) is becoming increasingly popular worldwide due to its favorable flavour and high vitamin C content. However, quality parameters vary among cultivars. To determine the differences in quality and metabolic parameters of kiwifruit, we monitored the growth processes of ‘Kuilv’ (Actinidia arguta), ‘Hongyang’ (Actinidia chinensis) and ‘Hayward’ (Actinidia deliciosa). We found that ‘Kuilv’ required the shortest time for fruit development, while ‘Hayward’ needed the longest time to mature. The fruit size of ‘Hayward’ was the largest and that of ‘Kuilv’ was the smallest. Furthermore, ‘Hongyang’ showed a double-S shape of dry matter accumulation, whereas ‘Kuilv’ and ‘Hayward’ showed a linear or single-S shape pattern of dry matter accumulation during development. The three cultivars demonstrated the same trend for total soluble solids accumulation, which did not rise rapidly until 90–120 days after anthesis. However, the accumulation of organic acids and soluble sugars varied among the cultivars. During later fruit development, the content of glucose, fructose and quinic acid in ‘Kuilv’ fruit was far lower than that in ‘Hongyang’ and ‘Hayward’. On the contrary, ‘Kuilv’ had the highest sucrose content among the three cultivars. At maturity, the antioxidative enzymatic systems were significantly different among the three kiwifruit cultivars. ‘Hongyang’ showed higher activities of superoxide dismutase than the other cultivars, while the catalase content of ‘Hayward’ was significantly higher than that of ‘Hongyang’ and ‘Kuilv’. These results provided knowledge that could be implemented for the marketing, handling and post-harvest technologies of the different kiwifruit cultivars.

【 授权许可】

CC BY