Inheritance of taste characters and fruit size and number in a diploid Actinidia chinensis (kiwifruit) population

Cheng, Canhong; Seal, Alan; Boldingh, Helen; Marsh, K. B.; MacRae, Elspeth; Murphy, Sally; Ferguson, A. R.

doi:10.1023/b:euph.0000046802.28347.41

Cited by 68 publications

(53 citation statements)

References 38 publications

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“…In these species, fruits of 'Bruno' contained the highest concentration of myo-inositol; fruits of 'Fuchu' contained the lowest. Myo-inositol contents in A. chinensis fruits in the present study are consistent with a previous report by Cheng et al (2004), which found that the fruit of three A. chinensis genotypes contained 0.07-0.08 g/100 g F.W. myo-inositol.…”

Section: Resultssupporting

confidence: 93%

Sugar and Organic Acid Composition in the Fruit Juice of Different Actinidia Varieties

Nishiyama

Fukuda²,

Shimohashi

et al. 2008

FSTR

106

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Soluble sugars, sugar alcohol, and organic acid contents in Actinidia fruits at the eating-ripe stage were determined in various genotypes using high-performance liquid chromatography: five A. deliciosa, seven A. chinensis, two A. rufa, eight A. arguta, and three interspecific hybrids. The main soluble sugars in A. deliciosa and A. rufa fruits were glucose and fructose, although sucrose was present in smaller amounts. In contrast, sucrose was the predominant sugar in A. arguta fruits, followed by fructose and glucose. Most Actinidia fruits tested here contained myo-inositol as a sugar alcohol component. In particular, myo-inositol contents in A. arguta fruits were 0.575-0.982 g/100 g fresh weight, which is the highest level among all foods. Regarding the organic acid component, citric and quinic acids predominated over malic acid in all Actinidia fruits tested. Compared to A. deliciosa and A. chinensis, the proportion of quinic acid was higher in A. rufa and lower in A. arguta.Keywords: Actinidia spp., kiwifruit, sugar, organic acid, myo-inositol *To whom correspondence should be addressed. E-mail: nishi@komajo.ac.jp IntroductionThe kiwifruit industry has made remarkable progress since the fruit was introduced to the world market from New Zealand in the 1950s (Ferguson, 2004). The export of fresh kiwifruit from New Zealand led to rapid expansion of kiwifruit plantings (Ferguson and Huang, 2007), and the fruit is now grown in many countries, especially in Italy, China, France, Greece, and Japan in the northern hemisphere, and in New Zealand and Chile in the southern hemisphere. Consequently, kiwifruit has become a commonly consumed fruit that is easily obtainable year-round in many countries.Although the genus Actinidia is composed of 76 species and about 125 taxa (Ferguson and Huang, 2007), until recently, the kiwifruit market has been dominated by a single cultivar, Actinidia deliciosa 'Hayward.' Its fruit possess several beneficial attributes such as excellent flavor, green flesh color, high vitamin C content, and exceptionally long storage life. In 2000, the yellow-fleshed fruit of a novel cultivar, A. chinensis "Hort16A", which was developed in New Zealand, made its entry into the world market. In addition, some novel cultivars of kiwifruit and the related Actinidia crops have recently been introduced into the world market on a small scale; others are anticipated in the near future (Ferguson and Huang, 2007;Nishiyama, 2007). These Actinidia fruits have a wide diversity in size, shape, hairiness, flesh color, and flavor. Differences are also apparent in their vitamin C contents (Ferguson and MacRae, 1992;Nishiyama et al., 2004), carotenoids such as lutein and β-carotene (McGhie and Ainge, 2002;Montefiori et al., 2005;Nishiyama et al., 2005), and a cysteine protease actinidin (Nishiyama and Oota, 2002;Nishiyama, 2007).The fruit flavor can be affected by amounts of several constituents including sugars, organic and amino acids, and volatile aromatic compounds. In particular, the flavor of the fruit flesh is hig...

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Section: Resultssupporting

confidence: 93%

Sugar and Organic Acid Composition in the Fruit Juice of Different Actinidia Varieties

Nishiyama

Fukuda²,

Shimohashi

et al. 2008

FSTR

106

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“…We found great variation in the vitamin C content, SSC and TA in the 30 cultivars studied, but there was no consistent pattern between the ploidy cultivar groups. Cheng et al (2004) suggested that vitamin C content, SSC and TA have high heritabilities in A. chinensis var. chinensis.…”

Section: Discussionmentioning

confidence: 99%

“…chinensis. For the genetic correlations between these characters, selection applied to one character can affect other characters, e.g., increased soluble sugar content should lead to a simultaneous increase in ascorbate content (Cheng et al 2004). Hence, selection for different concentrations of vitamin C, SSC or TS in new cultivars should be based on the concentrations in their parents (Cheng et al 2004).…”

Section: Discussionmentioning

confidence: 99%

“…Plants were grown in the national Actinidia germplasm repository of the Wuhan Institute of Botany (WIB). Four qualitative traits*the nature of the fruit hairs, fruit shape, fruit skin colour and flesh colour*were described using the UPOV descriptors, and four quantitative traits*fruit weight (FW), vitamin C content (Vc), soluble solids content (SSC) and total acid content (TA)*were measured according to the methods of Cheng et al (2004). Most of the quantitative traits were collected in 3 consecutive years, and the average values of each trait for these three years were listed in Table 1.…”

Section: Plant Materials Morphological and Geographical Origin Analysesmentioning

confidence: 99%

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Correlation between ploidy level and fruit characters of the main kiwifruit cultivars in China: implication for selection and improvement

Zhong

Liu

et al. 2010

New Zealand Journal of Crop and Horticultural Science

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To understand the relationship between ploidy levels and fruit characters in kiwifruit, the ploidy of 30 important Chinese cultivars is determined by flow cytometry and eight fruit characters are described following the UPOV descriptors. The provenance of the cultivars is noted. The type of fruit hairs, fruit flesh colour and fruit weight are found to be related to the ploidy. Cultivars at different ploidies vary in fruit hairs, ranging from downy to hispid. Diploid and tetraploid cultivars have mostly yellow or golden yellow fruit flesh, whereas hexaploid cultivars have mostly green fruit flesh. Partial correlation analysis indicates a positive correlation between ploidy and fruit weight. However, fruit shape, fruit skin colour, soluble solids content, vitamin C content and total acid content vary and are not significantly correlated to ploidy. Cultivars are predominantly selected from the Xuefeng mountains, Mufu mountains, Qinling mountains and Daba mountains, centres of morphological polymorphism and ploidy variation of Actinidia chinensis var. chinensis and A. chinensis var. deliciosa.

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“…Τα γονίδια που ελέγχουν τον μεταβολισμό των σακχάρων έχουν εντοπιστεί, απομονωθεί και χρησιμοποιούνται για βελτιωτικούς σκοπούς (Rossiter et al, 2000;Cheng et al, 2004 νωπού βάρους καρπού (Ferguson, 1990). Επιπλέον, το ακτινίδιο είναι πλούσιο σε φυτικές ίνες που συμβάλλουν στην καλή λειτουργία του πεπτικού συστήματος.…”

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Γενετική μελέτη της έκφρασης του φύλου και της αυτοσυμβατότητας στη σποροφυτική επιλογή ακτινιδίου (cv. Tsechelidis) με χρήση κυτταρογενετικών και μοριακών μεθόδων

Sakellariou¹,

Σακελλαρίου²

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Inheritance of taste characters and fruit size and number in a diploid Actinidia chinensis (kiwifruit) population

Cited by 68 publications

References 38 publications

Sugar and Organic Acid Composition in the Fruit Juice of Different Actinidia Varieties

Sugar and Organic Acid Composition in the Fruit Juice of Different Actinidia Varieties

Correlation between ploidy level and fruit characters of the main kiwifruit cultivars in China: implication for selection and improvement

Γενετική μελέτη της έκφρασης του φύλου και της αυτοσυμβατότητας στη σποροφυτική επιλογή ακτινιδίου (cv. Tsechelidis) με χρήση κυτταρογενετικών και μοριακών μεθόδων

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