Comparative analysis of nutritional components between Shuicheng red-flesh kiwifruit of Guizhou and New Zealand kiwifruit
The nutrient composition is one of the important factors affecting the quality of fruit food,in order to comprehensively and deeply understand the quality characteristics of kiwifruit in Shuicheng district,excavating the superior quality of kiwifruit in Shuicheng district,the main nutritional indexes of edible pulp of'Hongyang'and'Donghong'kiwifruit from Shuicheng district were detected,including sugars,vitamins,fatty acids,amino acids,proteins and dietary fiber and so on,the results were compared with'Hort16A'and'Hayward'kiwifruit in New Zealand.The results showed that the content of sugar,monounsaturated fatty acid,vitamin and arginine of'Hongyang'and'Donghong'kiwifruit were significantly higher than those of two kiwifruit varieties in New Zealand.The dietary fiber and fat content of two kiwifruit varieties in New Zealand were significantly higher than that of two red-flesh kiwifruit varieties in Shuicheng district.The study provides strong data support for enhancing the competitiveness and brand awareness of Shuicheng district kiwifruit in domestic kiwifruit market.
万方数据
维普
