Genotypic Differences in Chlorophyll, Lutein, and beta-Carotene
Contents in the Fruits of Actinidia Species

Chlorophyll, lutein, and beta-carotene contents in ripe Actinidia fruits were determined using high-performance liquid chromatography in various genotypes. 

For details, see the following papers
J. Agric. Food Chem., 53, 6403-6407 (Nishiyama et al., 2005).
Acta Hortic. (Nishiyama et al., 2007 in press)

Fgures in blue： Significantly lower than 'Hayward'.
Figures in red： Significantly higher than 'Hayward'.


Genotype
Chlorophyll
(a + b)
（mg/100g）
 Lutein
（mg/100g） 		beta-Carotene
（mg/100g）
Hayward
 1.65
 0.418
 0.088
Bruno
 1.46
 0.434
 0.094
Abbott
 1.33
 0.398
 0.085
Elmwood
 1.87
 0.569
 0.093
Koryoku
 2.74
 0.897
 0.150
Sanryoku
 2.33
 0.691
 0.110
Jiangxi 79-1
 < 0.17
 0.107
 0.115
Golden king
 < 0.17
 0.087
 0.121
Kuimi
 0.27
 0.152
 0.097
Sanuki gold
 < 0.17
 0.117
 0.150
Hongyang
 0.73
 0.404
 0.123
Kobayashi39
 0.34
 0.144
 0.081
Hort16A （Zespri Gold）
 < 0.17 0.155
 0.066
Awaji
 4.20
 0.926
 0.177
Nagano
 3.59
 0.876
 0.145
Kosui
 2.91
 0.736
 0.143
Shinzan
 4.39
 1.082
 0.269
Hirano
 3.62
 0.786
 0.224
Gassan
 3.39
 0.746
 0.227
Issai
 3.31
 0.799
 0.247
Mitsuko
 4.21
 0.933
 0.245
Ananasnaya
 3.88
 0.762
 0.285

Pigment content in the fruits may considerably vary depending on the conditions of the cultivation. Therefore these data do not guarantee the pigment content of the fruit of each cultivar.
○○

 kiwifruit kiwi fruit Actinidia deliciosa A. chinensis A. arguta A rufa tara vine carotenoid