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Pigments in the fruit of red-fleshed kiwifruit (Actinidia chinensis and Actinidia deliciosa).
J Agric Food Chem. 2005 Nov 30; 53(24):9526-30.JA

Abstract

Kiwifruit cultivars (Actinidia chinensis and A. deliciosa) generally have fruit with yellow or green flesh when ripe. A small number of genotypes also have red pigments, usually restricted to the inner pericarp but varying in intensity and in distribution within the fruit. Carotenoids, chorophylls, and anthocyanins were extracted from the fruit pericarp of such red-fleshed kiwifruit selections. Pigments were analyzed by HPLC and identified by comparison with authentic standards and by liquid chromatography-mass spectroscopy to obtain a tentative identification of the major anthocyanins in red-fleshed kiwifruit. The yellow and green colors of the outer fruit pericarp are due to different concentrations and proportions of carotenoids and chlorophylls. The red color found mainly in the inner pericarp is due to anthocyanins. In the A. chinensis genotypes tested the major anthocyanin was cyanidin 3-O-xylo(1-2)-galactoside, with smaller amounts of cyanidin 3-O-galactoside. In the A. deliciosa genotypes analyzed, cyanidin 3-O-xylo(1-2)-galactoside was not detected; instead, the major anthocyanins identified were cyanidin 3-O-galactoside and cyanidin 3-O-glucoside. However, the two species did not differ consistently in anthocyanin composition.

Authors+Show Affiliations

Montefiori M
Dipartimento di Colture Arboree, Università di Bologna, Viale Fanin 46, 40127 Bologna, Italy. mmontefiori@hortreesearch.co.nz
McGhie TK
No affiliation info available
Costa G
No affiliation info available
Ferguson AR
No affiliation info available

MeSH

ActinidiaAnthocyaninsCarotenoidsChlorophyllChromatography, High Pressure LiquidFruitGenotypeMass SpectrometryPigments, Biological

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16302772

Citation

Montefiori, Mirco, et al. "Pigments in the Fruit of Red-fleshed Kiwifruit (Actinidia Chinensis and Actinidia Deliciosa)." Journal of Agricultural and Food Chemistry, vol. 53, no. 24, 2005, pp. 9526-30.
Montefiori M, McGhie TK, Costa G, et al. Pigments in the fruit of red-fleshed kiwifruit (Actinidia chinensis and Actinidia deliciosa). J Agric Food Chem. 2005;53(24):9526-30.
Montefiori, M., McGhie, T. K., Costa, G., & Ferguson, A. R. (2005). Pigments in the fruit of red-fleshed kiwifruit (Actinidia chinensis and Actinidia deliciosa). Journal of Agricultural and Food Chemistry, 53(24), 9526-30.
Montefiori M, et al. Pigments in the Fruit of Red-fleshed Kiwifruit (Actinidia Chinensis and Actinidia Deliciosa). J Agric Food Chem. 2005 Nov 30;53(24):9526-30. PubMed PMID: 16302772.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Pigments in the fruit of red-fleshed kiwifruit (Actinidia chinensis and Actinidia deliciosa). AU - Montefiori,Mirco, AU - McGhie,Tony K, AU - Costa,Guglielmo, AU - Ferguson,A Ross, PY - 2005/11/24/pubmed PY - 2006/2/4/medline PY - 2005/11/24/entrez SP - 9526 EP - 30 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 53 IS - 24 N2 - Kiwifruit cultivars (Actinidia chinensis and A. deliciosa) generally have fruit with yellow or green flesh when ripe. A small number of genotypes also have red pigments, usually restricted to the inner pericarp but varying in intensity and in distribution within the fruit. Carotenoids, chorophylls, and anthocyanins were extracted from the fruit pericarp of such red-fleshed kiwifruit selections. Pigments were analyzed by HPLC and identified by comparison with authentic standards and by liquid chromatography-mass spectroscopy to obtain a tentative identification of the major anthocyanins in red-fleshed kiwifruit. The yellow and green colors of the outer fruit pericarp are due to different concentrations and proportions of carotenoids and chlorophylls. The red color found mainly in the inner pericarp is due to anthocyanins. In the A. chinensis genotypes tested the major anthocyanin was cyanidin 3-O-xylo(1-2)-galactoside, with smaller amounts of cyanidin 3-O-galactoside. In the A. deliciosa genotypes analyzed, cyanidin 3-O-xylo(1-2)-galactoside was not detected; instead, the major anthocyanins identified were cyanidin 3-O-galactoside and cyanidin 3-O-glucoside. However, the two species did not differ consistently in anthocyanin composition. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/16302772/Pigments_in_the_fruit_of_red_fleshed_kiwifruit__Actinidia_chinensis_and_Actinidia_deliciosa__ DB - PRIME DP - Unbound Medicine ER -