Herbal
Fatemeh Vahedi; Mansour Afshar Mohammadian; Mahmoud Ghasemnejad; Fatemeh Jamal Omidi
Abstract
Introduction: Obtaining superior kiwi cultivars through the modification of genotypes is an effective step in increasing the qualitative production of the fruit and, as a result, the further prosperity of agriculture and the increase of exports. In this research, it was assumed that there is a difference ...
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Introduction: Obtaining superior kiwi cultivars through the modification of genotypes is an effective step in increasing the qualitative production of the fruit and, as a result, the further prosperity of agriculture and the increase of exports. In this research, it was assumed that there is a difference between the tested genotypes in terms of some biochemical and morphological characteristics; Therefore, considering the high nutritional and economic value of the golden kiwifruit, the aim of this research was comparing some physiological and anatomical indicators related to the nutritional value of kiwifruit in two golden kiwifruit genotypes (Y1) and (Y2). Materials and methods: For this purpose, factors including the length, width and shape of the fruit, internal tissues of the fruit, hairs and lenses, amount of soluble solids, titratable acid, firmness of the fruit tissue, percentage of dry matter, vitamin C, total phenol content and antioxidant capacity of the two genotypes were investigated. Results and Discussion: The results of this research showed that the Y2 genotype, except for the fruit taste index, in other characteristics including fruit size, the ratio of the edible flesh of the fruit to its core, the density of individual short hairs and long hairs, as well as in terms of some qualitative and physiological characteristics such as dry matter percentage, fruit texture firmness, vitamin C content, total phenol content and antioxidant capacity had a higher content. Based on the mentioned indicators, it can be said that this genotype has a better commercialization field than the Y1 genotype.
