贵州六盘水水城区红肉猕猴桃与新西兰猕猴桃营养成分对比分析

Comparative analysis of nutritional components between Shuicheng red-flesh kiwifruit of Guizhou and New Zealand kiwifruit

营养成分是影响果实食用品质的重要因素之一,为全面深入地了解贵州省六盘水市水城区猕猴桃品质特征,挖掘水城区猕猴桃的优势品质,检测了水城区红阳、东红猕猴桃可食用果肉部分主要营养指标,包括糖、维生素、脂肪酸、氨基酸、蛋白质和膳食纤维等,并与新西兰Hort16A、Hayward猕猴桃进行对比分析。结果表明,红阳、东红猕猴桃糖、单不饱和脂肪酸、维生素、精氨酸含量均明显高于新西兰2个猕猴桃品种。新西兰2个猕猴桃品种膳食纤维、脂肪含量均明显高于水城区2个红肉猕猴桃品种。为提升水城区猕猴桃在国内猕猴桃市场的竞争力和品牌知名度提供强有力的数据支撑。

The nutrient composition is one of the important factors affecting the quality of fruit food,in order to comprehensively and deeply understand the quality characteristics of kiwifruit in Shuicheng district,excavating the superior quality of kiwifruit in Shuicheng district,the main nutritional indexes of edible pulp of‘Hongyang’and‘Donghong’kiwifruit from Shuicheng district were detected,including sugars,vitamins,fatty acids,amino acids,proteins and dietary fiber and so on,the results were compared with‘Hort16A’and‘Hayward’kiwifruit in New Zealand.The results showed that the content of sugar,monounsaturated fatty acid,vitamin and arginine of‘Hongyang’and‘Donghong’kiwifruit were significantly higher than those of two kiwifruit varieties in New Zealand.The dietary fiber and fat content of two kiwifruit varieties in New Zealand were significantly higher than that of two red-flesh kiwifruit varieties in Shuicheng district.The study provides strong data support for enhancing the competitiveness and brand awareness of Shuicheng district kiwifruit in domestic kiwifruit market.