Search

In order to study the differences of the chemical constituents of different kiwifruit cultivars, gas chromatography-mass spectrometry ( GC-MS) technology was used to analyze the primary small molecule compounds in three different varieties of kiwifruits ( Hayward, Yate and Xuxiang) . A total of 76 compounds were identified, including 19 amino acids, 26 sugars, 11 organic acids, 7 fatty acids, 6 TCA cycle intermediates, 2 phenols, and 5 other substances. The supervised multivariable analysis PLS-DA model with UVs caling showed that different kiwifruit varieties had obvious differences. Among them, the Yate samples were clearly separated from the Hayward and Xuxiang samples based on the first principal component. The Hayward and Xuxiang samples were separated along the second PLS principal component. Univariate analysis was applied to screen the differences compounds between any two kiwifruit cultivars. The results showed that the ascorbic acid content was the highest in Yate, while the contents of most organic acids were the lowest ; the contents of monosaccharides were the highest in Hayward, while the contents of some di saccharides were the lowest; the contents of most organic acids and some amino acids in Xuxiang were the highest, and the contents of monosaccharides were the lowest. This study can provide basic data for t he quality evaluation and comprehensive utilization of kiwifruit cultivars. [ABSTRACT FROM AUTHOR]

In order to identify the differences of antioxidant activities in different kiwifruit varieties, this paper studied the scavenging abilities of three kiwifruit varieties(including XuXiang, YaTe and Hayward) on DPPH· free radical, hydroxyl radical(·OH), ABTS+· free radical and the chelating ability of the cupric. The results showed that three kiwifruit varieties displayed different abilities to scavenge free radicals. The scavenging rate of DPPH· free radical in XuXiang, YaTe and Hayward was 69. 88%, 52. 23% and 24. 88%, respectively;The scavenging rate of hydroxyl radical(·OH) in the three varieties were 81. 47% for XuXiang, 61. 60% for YaTe and 71. 36% for Hayward;The scavenging rate of ABTS+· free radical in in the three varieties was 38. 05%, 22. 45% and 35. 62%, respectively;The chelating ability of copper ions in the three varieties was 77. 33%, 57. 56% and 65. 12%, respectively. The above data indicated that the antioxidant capacities of the three varieties is XuXiang >YaTe > Hayward. [ABSTRACT FROM AUTHOR]