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The free sugar and organic acid content ofActinidia argutafruit was studied. A number of significant differences were noted when compared to the acid and sugar content ofActinidia deliciosacv. Hayward (kiwifruit). Analyses ofA. argutaand 12 rootstock–scion combinations ofA. argutademonstrated that significant influences were made by both rootstock and scion. The significant influences were not consistent with a particular scion or rootstock. The compositional differences inA. argutafruit and kiwifruit may, in part, be due to physiological factors such as the harvest date, and the perceived ‘eating ripeness’ at a different stage of maturity to kiwifruit. |
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