Physical, Organoleptic, and Phytochemical Valuation of the Promising Greek Kiwifruit Genotype Arta Kiwifruit

Abstract

To evaluate a new kiwifruit genotype named “Arta Kiwifruit”, a comparative analysis of fruit physical characteristics and biochemical composition in comparison to the widely cultivated Hayward cultivar took place, both at harvest and after a storage period for two successive years. The findings revealed that “Arta Kiwifruit” holds a significant advantage, as it features a larger fruit size, is approximately 34% heavier than “Hayward”, and boasts a distinct shape characterized by a bigger length. Both genotypes exhibited similar dry matter content. No significant difference was observed in protein content, or total phenolic compounds between the two genotypes, while “Hayward” exhibited a significantly higher concentration of sugars and higher sweetness index. “Hayward” demonstrated also increased levels of chlorophyll at harvest, along with higher concentrations of carotenoids. “Hayward” during the first year presented higher antioxidant activity both at harvest and after storage. On the other hand, “Arta Kiwifruit” displayed elevated amino acid concentrations compared to “Hayward”, both at harvest and after storage. Phenotypic traits, as well as the genetic analysis using inter-simple sequence repeats (ISSR) markers, further confirmed the distinct genetic profile of “Arta Kiwifruit”, highlighting its potential significance for kiwifruit breeding programs and commercial use.

Keywords

• amino acids
• molecular analysis
• organic acids
• organoleptic characteristics
• phenolic compounds
• photosynthesis