Variability
in morpho-physiological traits and antioxidant potential of kiwifruit (Actinidia
chinensis Planch) in Central Himalayan Region
A.K. Trivedi1*,
S.K. Verma1, R.R. Arya1 and R.K. Tyagi2
1National Bureau
of Plant Genetic Resources, Regional Station Bhowali (Niglat), Nainital?263
132, India
2National Bureau
of Plant Genetic Resources, Pusa Campus, New Delhi?110 012, India
*Corresponding
Author?s E-mail: ajayakumartrivedi@gmail.com
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Publication
Data
Paper received:
09 August 2014
Revised received:
30 November 2014
Accepted:
01 January 2015
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Abstract
Due
to reeling impact of climate change in the Central Himalayan Region,
temperate fruits requiring high chilling are shifting towards higher
elevations. Owing to the demand, exotic kiwifruit is taking the place of
temperate fruit crops in hills. Hence, it is important to properly evaluate
different traits for promoting cultivation of kiwifruit in the hills. In the
present investigation, variability in morphological characters of five female
varieties (Abbott, Allison, Bruno, Hayward and Monty) and one male variety (Tomuri)
of kiwifruit was studied. Leaf length, leaf width, petiole length, petal
length, petal width and flower diameter ranged from 12.83 ? 16.43 cm; 12.33 ?
16.47 cm; 7.23? ? 13.43 cm; 2.13? ? 3.03 cm; 1.63 ?2.24 cm; 4.77?6.51 cm
respectively. Moreover, these genotypes were evaluated for fruiting traits
viz., days to bud burst, days to end bud burst, fruit length, fruit width,
fruits weight, fruit volume and days to harvesting which ranged from 115 ?
127; 126 ? 131; 5.70?7.57 cm; 3.50?4.73 cm; 53.10?69.17g; 66.50?88.30 cc,
285?322 respectively. Besides, ripe fruits were analysed for pH of juice,
total soluble solids (TSS), total phenols, flavonoids, ferric reducing
antioxidant power, DPPH assay and Vitamin C content which ranged from
3.6?4.9, 11.85?18.05 ?Brix, 106.18 ? 156.18 mg kg-1 f.wt.,
20.08?31.47 mg kg-1 f.wt., 82.41?137.19 mg of ascorbic acid
equivalent antioxidant assay, 176.32?274.97 mg of ascorbic acid equivalent
antioxidant assay, 41.3 ? 83.6 mg 100g-1 f.wt., respectively. Substantial
genotypic variability available in different varieties may be harnessed for
cultivation and crop improvement.
Key
words
Antioxidant,
Kiwifruit, Vitamin C, Yield
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