請用此 Handle URI 來引用此文件: http://hdl.handle.net/11455/68327
標題: Characterization of the physico-chemical and antioxidant properties of Taiwanese kiwifruit (Actinidia setosa)
作者: Chou, H.N.
Nee, C.C.
Ou, A.S.M.
Chou, T.H.
Chien, C.C.
關鍵字: Actinidia setosa 'No.9'
Actinidia deliciosa
ascorbic acid content
'Chung Hsing No.3'
'Chung Hsing No.4'
DPPH and soluble solids content
ascorbic-acid
polyphenol oxidase
hayward kiwifruit
fruit
apple
carotenoids
extracts
l.
preharvest
components
期刊/報告no:: Botanical Studies, Volume 49, Issue 3, Page(s) 215-224.
摘要: In Taiwan the kiwifruit Actinidia setosa grows higher than 1,500 in above sea level. The National Chung Hsing University of Taiwan maintains a collection of experimental vines grown from cuttings of the native A. setosa collection. Actinidia setosa 'No.9', which produced the largest fruit, was selected for a study of its physicochemical and antioxidant characteristics, which were compared with those of A. deliciosa 'Chung Hsing No.3' and 'Chung Hsing No.4'. Kiwifruit fresh weight, soluble solids content, flesh firmness, titratable acidity, quinic, malic, ascorbic and citric acid contents, chlorophyll content, total phenol compound content, peroxidase activity, polyphenolic oxidase activity, free radical scavenging (DPPH) effect, and chelating effect were measured. Anthesis of A. selosa and A. deliciosa occurs in late April and late May, and fruit maturity Occurs in late September and late October, respectively. The strong insect and diseaseresistant characteristics of A. selosa 'No.9' can be attributed to the long down on the branches, leaves, and fruit. ACIinidia setosa 'No.9' has a yellow rust leaf infection rate of 14 +/- 3% while that of 'Chung Hsing NoY and 'Chung Hsing No.4' leaves was 77 +/- 5% and 92 +/- 7%, respectively. The A. setosa 'No.9' fruit has a flat, long shape with a down length of 33 +/- 4 mu m, and the down length on 'Chung Hsing No.3' and 'Chung Hsing No.4' fruit was 18.2 +/- 0.7 and 17 +/- 4 mu m, respectively. Under organic cultivation, A. selosa 'No. 9' had a mature fruit fresh weight of 66 +/- 10 g, Soluble solids content of 6.2 +/- 0.1 'Brix, and titratable acidity of 2.2 +/- 0.0%. In A. setosa 'No.9' the ascorbic acid concentration was 83 +/- 6 mg/100 g, inalic acid was 565 9 mg/100 g, and the total phenol Compound content was 0.4 +/- 0.1 rng/g of fresh weight, all significantly higher than those of 'Chung Hsing No.4'. The peroxidase and polyphenolic oxidase activities of A. selosa 'No.9' were 0.02 +/- 0.0 Delta A(470)/min/g.fw and 0.01 +/- 0.0 Delta A(420)/min/g.fw at 150 days after anthesis (DAA), respectively. The DPPH ability of A. setosa 'No.9', 'Chung Hsing No.3' and 'Chung Hsing No.4' was 96.1 +/- 0.2%, 93 +/- 1% and 95 +/- 1%, respectively. The experimental results indicate that A. setosa 'No.9' has great potential for commercial production and breeding.
URI: http://hdl.handle.net/11455/68327
ISSN: 1817-406X
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