Kiwifruit, with high nutritional quality, good flavor and aromatic scent, has important commercial value. In recent years, the demand for fruit quality has been increased gradually, and studies have shown that fruit nutritional value is critical to fruit quality.

In order to explore the profile of nutritional variation in each kiwifruit variety, researchers from Wuhan Botanical Garden selected 14 kiwifruit varities, covering red-fleshed, green-fleshed and yellow-fleshed kiwifruits wildly cultivated in China. In this study, the pectin, moisture, chlorophyll, carotenoid, flavonoid, energy, carbohydrates, protein, lipid, dietary fiber, soluble sugar, organic acid, vitamin and aroma compound contents were detected and compared.

The physical and chemical properties, nutritional properties and aroma varied in different flesh color and species groups. The green-fleshed kiwifruits showed the highest content of pectin compared with the red- and yellow-fleshed kiwifruits. The green-fleshed kiwifruits, such as A. eriantha had the highest chlorophyll a content, chlorophyll b content and total carotenoid content. The green- and yellow-fleshed kiwifruits with low energy and carbohydrates were suitable for people with “three highs” and poor stomachs. 

Red-fleshed kiwifruits had the highest sugar: acid rations and total flavonoid contents, which led to a particularly sweet flavor and a bright red color. However, the energy and carbohydrates contents were much higher in red-fleshed kiwifruits, and lipid and dietary fiber contents were lower in red-fleshed kiwifruits than yellow- and green-fleshed kiwifruits. VE and VB1 contents were higher in red-fleshed kiwifruits. Moreover, 1-pentanol, trans-2-hexen-1-ol, n-hexane and styrene were only presented in red-fleshed kiwifruits.

Principle component analysis revealed that among the 14 varieties, ‘Huate’, ‘MHYX’, ‘Jinkui’, and ‘Xuxiang’ ranked as the four highest-ranking varieties. ‘MHYX’ and ‘Huate’ could be developed to provide processed kiwifruit products for consumers, while, ‘Jinkui’ and ‘Xuxiang’, as major commercial cultivars, could be developed to utilize their nutritional value for human health.

This study facilitates selecting kiwifruits for consumers and provides scientific evidence for kiwifruit processing and utilization.

This research was funded by the National Key R&D Program of China and the Chinese Academy of Sciences Strategic Leading Science and Technology Project. The results have been published on Foods entitled “Comparative study on physicochemical and nutritional qualities of kiwifruit varieties”.

The contents of pectin, moisture, chlorophyll a, chlorophyll b, total carotenoid and total flavonoid (Image by WBG)