Quality Parameters of Kiwiberries Grown in the Czech Republic

Abstract

The present study evaluated the quality of kiwiberries produced in the territory of the Czech Republic in 2018 and 2019. Actinidia arguta is a very hardy and flexible species which can produce fully ripe fruits even in the setting of moderate climatic zones unlike commercially available A. chinensis as a variety which needs a longer season with higher temperatures to become fully ripe. Once harvested, the fruit was studied for soluble solids content, titratable acidity, antioxidant activity and the content of malic, citric and ascorbic acids. Unlike commercially available kiwifruits, kiwiberries lack hair and can be consumed unpeeled. The results of the present study confirmed the notable potential of kiwiberries consisting namely in the levels of antioxidants present in the skin of the fruit. Kiwiberry fruits feature a higher level of acidity than is common in conventional commercial varieties of A. chinensis as citric acid is the type of acid prevailing in the fruit at all times.

Pasta with Kiwiberry (Actinidia arguta): Effect on Structure, Quality, Consumer Acceptance, and Changes in Bioactivity during Thermal Treatment

“…Kiwi fruit is a rich source of vitamins, among which vitamin C is especially important. The content of this vitamin varies between species but growing conditions also affect its level [ 37 , 38 , 39 , 40 , 41 ]. In the kiwiberries used in the further part of the research, high content of vitamin C was also determined at the level of 55.6 mg in 100 g of fruit ( Table 1 ), so its level is comparable to other studies.…”

ON SPECIFIC INFLUENCE OF THE AGROECOLOGICAL CONDITIONS OF HUMID SUBTROPICS OF RUSSIA ON PRODUCTIVE POTENTIAL OF Actinida deliciosa (kiwifruit)

“…В странах Западной Европы ведется активная селекционная работа на различных видах актинидий с целью увеличения их продуктивности (37)(38)(39), качества плодов (40)(41)(42) и адаптивности к местным условиям (42,43). Наибольшее внимание в исследованиях уделяется температурному фактору (44,45).…”