Sugar and Organic Acid Composition in the Fruit Juice of Different Actinidia Varieties

Author:

NISHIYAMA Ichiro,FUKUDA Tetsuo,SHIMOHASHI Atsuko,OOTA Tadachika

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference30 articles.

1. Boyes, S., Strübi, P. and Marsh, H. (1996). Sugar and organic acid analysis of Actinidia arguta and rootstock-scion combinations of Actinidia arguta. Lebens. Wiss. und Technol., 30, 390-397.

2. Cheng, C.H., Seal, A.G., Boldingh, H.L., Marsh, K.B., MacRae, E.A., Murphy, S.J. and Ferguson, A.R. (2004). Inheritance of taste characters and fruit size and number in a diploid Actinidia chinensis (kiwifruit) population. Euphytica 138, 185-195.

3. Clements Jr., R.S. and Darnell, B. (1980). Myo-inositol content of common foods: Development of a high-myo-inositol diet. Am. J. Clin. Nutr., 33, 1954-1967.

4. Ferguson, A.R. (2004). 1904 - the year that kiwifruit (Actinidia deliciosa) came to New Zealand. New Zealand J. Crop Hort. Sci., 32, 3-27.

5. Ferguson, A.R. and Huang, H. (2007). Genetic resources of kiwifruit: Domestication and breeding. Hort. Rev., 33, 1-121.

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