Genotypic variation in total phenolics, antioxidant activity, enzymatic activity and quality attributes among kiwifruit cultivars

• Published in: Journal of plant biochemistry and biotechnology 2015-01, Vol.24 (1), p.114-119
• Main Authors: Sharma, R. R, Jhalegar, Md. Jameel, Jha, S. K, Rana, Vishal
• Format: Article
• Language: English
• Subjects: antioxidant activity; antioxidants; Biomedical and Life Sciences; Cell Biology; cultivars; enzyme activity; ethylene production; firmness; fruits; kiwifruit; Life Sciences; lipoxygenase; Original Article; phenolic compounds; Plant Biochemistry; polygalacturonase; Protein Science; Receptors; weight loss
• ISSN: 0971-7811; 0974-1275
• DOI: 10.1007/s13562-013-0242-6

Fruits of ‘Hayward’, ‘Allison’, Abbott’, ‘Bruno’ and ‘Monty’ cultivars of kiwifruit were evaluated for weight loss (WL), decay rot, fruit firmness, total phenolics, rates of ethylene production and respiration, antioxidant (AOX) activity, polygalacturonase (PG) and lipoxygenase (LOX) enzyme activities and quality attributes at ambient conditions (22 ± 2 °C and 62 ± 6 % RH). A significant variability existed among the cultivars. Fruits of ‘Hayward’ and ‘Allison’ exhibited lower WL and decay loss and higher firmness values, lower activities of PG and LOX enzymes and suspended the respiration and ethylene production peaks for longer time than other cultivars, contained higher level of phenolic content and exhibited higher AOX activity. Fruits of ‘Bruno’ and ‘Monty’ showed higher WL and decay rot, respiration and ethylene production rates and lower levels of phenolics and AOX activity. Thus, it can be concluded that ‘Hayward’ and ‘Allison’ were better cultivars of kiwifruit than ‘Bruno’ or ‘Monty’ at ambient conditions (22 ± 2 °C and 62 ± 6 % RH).