Nutrient compositions and antioxidant capacity of kiwifruit (Actinidia) and their relationship with flesh color and commercial value

- Cultivar was the main factor influencing nutritional quality.
- Nutritional quality and antioxidant capacity had no relationship to product region.
- No correlation among nutrient compositions, antioxidant capacity and retail price.
- Flesh color was associated with higher price but not higher nutritional quality.
- The priciest also the color kiwifruit did not equal to the most nutritious kiwifruit.

The nutritional quality and antioxidant capacity of China domestic kiwifruit and imported kiwifruit with different prices and the relationships of retail price among cultivars, nutritional qualities and flesh color were investigated. Results showed that cultivar was the main factor influencing nutritional quality, though the product region could also affect the cultivar characteristics to some extent. Additionally, nutritional quality and antioxidant capacity of kiwifruit had no relationship to the product region. What's more, there was no correlation among the nutrient compositions, antioxidant capacity and retail price of kiwifruit. At the same time, the flesh color was associated with greater commercial value but was not higher nutritional quality or antioxidant capacity. Thus indicates to consumers that imported kiwifruit were not all superior to local versions, and the priciest kiwifruit did not equal to the most nutritious kiwifruit, also the color kiwifruit. There still need more research to help consumers to choose kiwifruit.