The Components and Contents of Organic Acid in Kiwifruit Fruits from Different Cultivars

doi:10.11923/j.issn.2095-4050.cjas17050014

Abstract

Abstract: Organic acids are one of the main sources of flavor. The analysis of organic acid components and contents of kiwifruit fruits from different cultivars can provide a basis for the study on flavor formation and organic acid metabolism way.In this study, the components and contents of organic acid in twelve kiwifruit cultivars of two cultivated species at maturity were determined by the high performance liquid chromatography (HPLC). The results indicated that the total organic acid content in twelve kiwifruit cultivars varied greatly with arange of 21.207-42.708 mg/(g·FW). The mean of total organic acid content in Actinidia chinensis [33.030 mg/(g·FW)] was higher than that of A. deliciosa [27.665 mg/(g · FW)]. Quininic acid, malic acid and citric acid were the predominant organic acids in kiwifruit fruits, which varied with the range of 0.000-15.559, 5.103-26.426, 4.173-9.843 mg/(g·FW). The components and contents of organic acid in kiwifruit were both common and specific.

CLC Number:

S662.3

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