Abstract
The acid: sugar balance within kiwifruit is primarily dependent on the citric acid content of the fruit. Fruit of Actinidia species have a relatively high total acid content (1–3 % w/w fresh weight) of which 40–60 % can be quinic acid, 40–60 % citric acid and 10 % malic acid (Marsh et al. 2009). The high content of quinic acid in kiwifruit, which can lead to high concentrations of chlorogenic acid, folic acid, vitamin K and other phytochemicals, is unusual in fruit. The accumulation of acid is a dynamic process, with citrate accumulating throughout fruit development, but quinic acid primarily accumulating in young fruit. Variations in the acidity of fleshy fruits are mainly due to the metabolism of malate and citrate in the fruit itself (Etienne et al. 2013): although the enzymes associated with acid accumulation are well known, the control mechanisms in this pathway are not well understood. We have observed up to a fivefold difference in total acid content within breeding populations, suggesting there is potential for development of a marker for total fruit acidity.
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Marsh, K.B., Harker, F.R. (2016). Acid Metabolism in Kiwifruit. In: Testolin, R., Huang, HW., Ferguson, A. (eds) The Kiwifruit Genome. Compendium of Plant Genomes. Springer, Cham. https://doi.org/10.1007/978-3-319-32274-2_14
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DOI: https://doi.org/10.1007/978-3-319-32274-2_14
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