Abstract
Pigment compositions in green- and yellow-fleshed kiwifruit during fruit development and storage were investigated by using high performance liquid chromatography (HPLC). The total chlorophyll content in the green-fleshed 'Hayward' was higher than that of yellow-fleshed 'Golden King'. At the beginning of the fruit developmental stage, total chlorophyll contents were 35a45 μg/g in 'Hayward' and 11a13 μg/g in 'Golden King', but they decreased with fruit development to 28a31 μg/g in 'Hayward' and to 5a8 μg/g in 'Golden King' at harvest. The chlorophyll contents of 'Hayward', 'Bruno', 'Golden King', and 'Yellow Queen' decreased gradually during storage. At harvest, total xanthophyll content was 6a8 μg/g in 'Hayward' and 0.8a1.0 μg/g in 'Golden King', whereas β-carotene content was 0.9a1.1 μg/g in 'Hayward' and 0.2a0.4 μg/g in 'Golden King'. These levels also decreased during storage. Of the xanthophylls, the oxygenated carotenoids, neoxanthin, violaxanthin, lutein epoxide, and lutein were detected. The only non-oxygenated carotenoid present in this fruit was β-carotene at a very low level in each culivar, especially in the yellow-fleshed fruit. Levels of 9-cis-β-carotene were higher than those of 13-cis+15-cis-β-carotene.
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