Genotypic Difference in Vitamin C (Ascorbic acid) Contents
in the Fruits of Actinidia Species

Vitamin C content in the ripe fruit of various cultivars of kiwifruit and other Actinidia species was determined using ion-pair reversed-phase high-performance liquid chromatography. 

For details, see J. Agric. Food Chem., 52, 5472-5475 (Nishiyama et al., 2004).

Low： 0〜39 mg/100g ，　Medium： 40〜89 mg/100g
High： 90〜149 mg/100g ，　Very high： 150〜206 mg/100g


Genotype
Vitamin C
(Total ascorbic acid)
（mg/100g）
 Ratio to Hayward
（％） 		Fruit weight
（g） 		Vitamin C / Fruit
（mg）
Hayward
66
 100
 99
 65
Bruno
80
 122
 101
 81
Abbott
29
 45
 71
 21
Elmwood
47
 72
 113
 53
Koryoku
40
 61
 102
 41
Sanryoku
75
 115
 105
 79
Jiangxi 79-1
74
 113
 99
 155
Golden king
144
 220
 139
 200
Kuimi
 157 240
 98
 154
Sanuki gold
 206
 314
 169
 348
Hongyang
64
 98
 78
 50
Kobayashi39
 129
 197
 108
 139
Hort16A （Zespri Gold）
104
 158
 104
 108
Awaji
 26
 39
 10.2
 2.6
Nagano
 47
 72
 19.0
 8.9
Kosui
41
 62
 37.1
 15
Shinzan
100
 152
 21.9
 22
Hirano
37
 57
 6.7
 2.5
Gassan
141
 215
 11.6
 16
Issai
185
 282
 9.0
 16.7
Mitsuko
151
 230
 11.5
 17.4

Vitamin C content in the fruits may considerably vary depending on the conditions of the cultivation. Therefore these data do not guarantee the vitamin C content of the fruit of each cultivar.
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kiwifruit kiwi fruit Actinidia deliciosa A. chinensis A. arguta A rufa tara vine ascorbic acid dehydroascorbic acid