Color in Fruit of the Genus Actinidia: Carotenoid and Chlorophyll Compositions

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Abstract

The carotenoid and chlorophyll contents in the fruit of four species of Actinidia were measured to determine the chemical basis of color in kiwifruit and related Actinidia species. The species studied were the two commercial fruits Actinidia deliciosa cv. Hayward and a yellow-fleshed genotype Actinidia chinensis cv. Hort16A (known commercially as ZESPRI Gold kiwifruit), the yellow fruit of Actinida polygama, and the orange fruit of Actinida macrosperma. As reported previously, ripe fruit of A. deliciosa contain chlorophylls a and b and the carotenoids normally associated with photosynthesis, beta-carotene, lutein, violaxanthin, and 9'-cis-neoxanthin. The carotenoids in A. chinensis were similar to those in A. deliciosa but also contained esterified xanthophylls. Only trace amounts of chlorophyll were present in A. chinensis. The major carotenoid in both A. macrosperma and A. polygama was beta-carotene, with no chlorophyll detected. The yellow color of A. chinensis was mostly due to the reduction of chlorophyll rather than an increase in carotenoid concentration. In contrast to the three yellow/orange species, the green fruit of A. deliciosa retains chlorophyll during maturation and ripening, and esterified xanthophylls are not produced. This suggests that in fruit of A. deliciosa chloroplasts are not converted to chromoplasts as is typical for ripening fruit.

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