Effects of organic and ecological green cultivation on <i>Actinidia chinensis</i> Planch. quality

Zheng Hao; Han Jia-Xin; Han Fei; Zhang Qiong; Zhong Cai-Hong

doi:10.11913/PSJ.2095-0837.2019.60820

Plant Science Journal > 2019 > 37(6): 820-827. > DOI: 10.11913/PSJ.2095-0837.2019.60820 CSTR: 32231.14.PSJ.2095-0837.2019.60820

Zheng Hao, Han Jia-Xin, Han Fei, Zhang Qiong, Zhong Cai-Hong. Effects of organic and ecological green cultivation on Actinidia chinensis Planch. quality[J]. Plant Science Journal, 2019, 37(6): 820-827. DOI: 10.11913/PSJ.2095-0837.2019.60820

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Effects of organic and ecological green cultivation on Actinidia chinensis Planch. quality

Zheng Hao^1,2,3,
Han Jia-Xin^1,2,3,4,
Han Fei^1,2,3,
Zhang Qiong^1,2,3, ,,
Zhong Cai-Hong^1,2,3, ,

1. Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan 430074, China;
2. Center of Economic Botany, Core Botanical Gardens, Chinese Academy of Sciences, Wuhan 430074, China;
3. Innovation Academy of Seed Design, Chinese Academy of Sciences, Beijing 100101, China;
4. University of Chinese Academy of Sciences, Beijing 100049, China

Funds:

This work was supported by grants from the National Natural Science Foundation of China (31772268), Wuhan Applied Basic Research Project (2019020101010075), and Backbone Talent Program of the Wuhan Botanical Garden, Chinese Academy of Sciences (Y855251A04).

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Received Date: July 17, 2019
Revised Date: September 15, 2019
Available Online: October 31, 2022
Published Date: December 27, 2019

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Abstract

Abstract

Fruit quality is an important factor affecting the flavor of Actinidia Lindl and its popularity in the market. In this study, we analyzed quality traits in Actinidia chinensis Planch. cv. ‘H-1’, including soluble solids, total sugar, total acid, Vc, amino acids, mineral elements, and aroma under organic cultivation and ecological green cultivation. Results showed that the contents of soluble solids, total sugar, and Vc were 15.90%, 26.30%, and 29.25% higher, respectively, in ‘H-1’ cultivated under the ecological green pattern than that under the organic pattern. Significant differences were found in the content of Vc between the two patterns, but no significant differences were detected in the content of total acid. The essential amino acid content in ‘H-1’ was 1.69 times higher under the organic pattern than that under the ecological green pattern. The contents of Zn and Ca in the fruit were higher under the organic pattern than under the ecological green pattern; however, the difference in potassium content was minor. Moreover, five specific aroma components were found in organic ‘H-1’. The ‘H-1’ quality varied due to different cultivation patterns, so appropriate cultivation methods should be selected according to the purposes of production.
- Organic cultivation,
- Ecological green cultivation,
- Actinidia chinensis cv. ‘H-1’,
- Fruit quality

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References

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Effects of organic and ecological green cultivation on Actinidia chinensis Planch. quality

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