CULTIVAR DIFFERENCE IN CHLOROPHYLL, LUTEIN AND β-CAROTENE CONTENT IN THE FRUIT OF KIWIFRUIT AND OTHER ACTINIDIA SPECIES

The chlorophyll and carotenoid compositions of fruit affect their health-promoting effects as well as their color. We have determined the concentrations of chlorophyll, lutein, and -carotene in fruit of several Actinidia species to examine cultivar differences in pigment contents. Ripe fruit samples from one Actinidia deliciosa, four A. chinensis, five A. arguta, and one interspecific hybrid genotype were examined. Pigments were extracted from the edible portions of the fruit using cold acetone then analyzed using reversed-phase high-performance liquid chromatography. Concentrations of chlorophyll, lutein and -carotene in A. deliciosa 'Hayward', the most common commercialized cultivar, were 1.44, 0.352 and 0.076 mg/100 g fresh weight, respectively. Chlorophyll contents of A. chinensis fruit were significantly lower than those of ‘Hayward’. In A. arguta fruit, the contents of chlorophyll, lutein, and -carotene were much higher than in 'Hayward'. These fruit contained 0.50–1.51 mg/100 g fresh weight lutein, suggesting that of commercially available fruits they are the richest dietary source of lutein. For that reason, A. arguta fruits are probably useful as a valuable genetic resource for development of new kiwifruit cultivars that have higher carotenoid contents.