Seasonal Patterns in Chemical Composition of the Fruit of Actinidia chinensis1

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Abstract
Chinese gooseberry fruits or “kiwifruit” (Actinidia chinensis Planchon, cv. Bruno) were harvested for analysis at intervals throughout the season. On a fresh weight basis, immature fruit contained high concentrations of starch which was hydrolyzed after the fruit reached full size. Concurrently, there was a rapid increase in the concentrations of sucrose, glucose, and fructose, which were the major sugars present. This increase was reflected in a linear rise in soluble solids content of the fruit. Malic and quinic acid concentrations decreased during the early part of fruit growth, rose to a maximum after the fruit reached full size, and then declined slightly. The concentration of citric acid rose linearly during fruit growth, then fell gradually after the fruit reached full size. Ascorbic acid and amino nitrogen concentrations fell during the early part of fruit development, then remained relatively constant. The relationships between patterns of chemical change and the triple sigmoid growth curve of this fruit are discussed.

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