Nutritional Quality and Aroma Characterization of Five Main Kiwifruit Varieties in Shaanxi Production Area

Abstract

Objective: In order to understand the quality characteristics of kiwifruit main plant varieties in Shaanxi Province, and then provide consumers with corresponding theoretical guidance and assist the sustainable development of the kiwifruit industry in Shaanxi Province. Methods: This study analyzed the comprehensive quality and aroma characteristics of the main cultivars of kiwifruit in the Shaanxi production area, namely Cuixiang, Xuxiang, Ruiyu, Puyu, and Hayward, as the objects of the study. Results: The results showed that the juice yield of Hayward was significantly higher than that of other varieties (P<0.05). Ruiyu showed higher TSS, pH, sugar-acid ratio, and more kinds of monomer phenol components, and Puyu showed higher VC, TFC content, and antioxidant activity. Alcohols, aldehydes, and esters were the more prominent aroma components among the five varieties, and the composition of aroma substances was more complex in Puyu and Cuixiang, with Puyu containing a higher relative content of esters, while Cuixiang contained a higher proportion of aldehydes. Conclusion: Overall, kiwifruit varieties in the Shaanxi production area have their own advantages, among which Ruiyu, Puyu, and Cuixiang show excellent nutritional quality and aroma characteristics, which are suitable to be promoted as the main varieties globally in order to broaden the market space of kiwifruit in Shaanxi.

Keywords

• shaanxi production region
• kiwifruit
• nutritional characteristics
• nutritional quality
• aroma characteristics