Abstract: The appearance quality, nutritional quality, and fruit sensory quality of 26 red kiwifruit varieties from different regions in Hunan province were comprehensively analyzed. The results showed that 26 red kiwifruit quality indicators vary greatly between them which including titratable acid, texture (hardness, elasticity, chewiness, cohesion, adhesiveness), a*, vitamin C content, chlorophyll content, carotenoid content, total phenols. The coefficient of variation of content, flavonoid content, and anthocyanin content were all greater than 30% which indicating there were significant differences between different varieties. The principal component analysis showed that the cumulative contribution rate of the 7 principal components extracted was 79.829%. The top five kiwifruit varieties in the comprehensive score of principal component analysis were ZJJ-9-26-04, MY-9-19-03, FH-9-26-01, HY-9-18-01, SY-9-18-03. And red kiwifruits from different regions could be classified into three different categories. Moreover, ZJJ-9-26-04 was considered a variety with better quality and suitable for fresh food. However, HY-9-18-01 has a high content of antioxidants such as total phenols and flavonoids and was suitable for the development of health care products.
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2021, Vol. 47 
