title: Nutrient compositions and antioxidant capacity of kiwifruit (Actinidia) and their relationship with flesh color and commercial value.
abstract: The nutritional quality and antioxidant capacity of China domestic kiwifruit and imported kiwifruit with different prices and the relationships of retail price among cultivars, nutritional qualities and flesh color were investigated. Results showed that cultivar was the main factor influencing nutritional quality, though the product region could also affect the cultivar characteristics to some extent. Additionally, nutritional quality and antioxidant capacity of kiwifruit had no relationship to the product region. What's more, there was no correlation among the nutrient compositions, antioxidant capacity and retail price of kiwifruit. At the same time, the flesh color was associated with greater commercial value but was not higher nutritional quality or antioxidant capacity. Thus indicates to consumers that imported kiwifruit were not all superior to local versions, and the priciest kiwifruit did not equal to the most nutritious kiwifruit, also the color kiwifruit. There still need more research to help consumers to choose kiwifruit.
authors.affiliation: College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Tingting
authors.initials: T
authors.lastname: Ma
authors.affiliation: College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Xiangyu
authors.initials: X
authors.lastname: Sun
authors.affiliation: College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China; The College of Agriculture and Biotechnology, Hexi University, Zhangye 734000, China.
authors.forename: Jinmei
authors.initials: J
authors.lastname: Zhao
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Yilin
authors.initials: Y
authors.lastname: You
authors.affiliation: Shaanxi Rural Science and Technology Development Center, Xi'an 710054, China. Electronic address: leiyushanwz@sina.com.
authors.forename: Yushan
authors.initials: Y
authors.lastname: Lei
authors.affiliation: College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China. Electronic address: 502688083@qq.com.
authors.forename: Guitian
authors.initials: G
authors.lastname: Gao
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: zhanjicheng@cau.edu.cn.
authors.forename: Jicheng
authors.initials: J
authors.lastname: Zhan
mesh_terms: D029042:Actinidia / Q000737:chemistry*; D000596:Amino Acids / Q000032:analysis; D000872:Anthocyanins / Q000032:analysis; D000975:Antioxidants / Q000032:analysis*; D001205:Ascorbic Acid / Q000032:analysis; D002681:China; D003116:Color; D004044:Dietary Proteins / Q000032:analysis; D005419:Flavonoids / Q000032:analysis; D005638:Fruit / Q000737:chemistry*; D019216:Metals, Heavy / Q000032:analysis; D009753:Nutritive Value; D010636:Phenols / Q000032:analysis; D010671:Phenylurea Compounds / Q000032:analysis; D011725:Pyridines / Q000032:analysis; D014131:Trace Elements / Q000032:analysis
chemical_list: D000596:Amino Acids; D000872:Anthocyanins; D000975:Antioxidants; D004044:Dietary Proteins; D005419:Flavonoids; D019216:Metals, Heavy; D010636:Phenols; D010671:Phenylurea Compounds; D011725:Pyridines; D014131:Trace Elements; C404987:flavan-3-ol; C116093:N-(2-chloro-4-pyridyl)-N'-phenylurea; D001205:Ascorbic Acid
keywords: Flesh color; Gene type; Kiwifruit; Nutritional quality; Product region; Retail price