# Comparative Study on Physicochemical and Nutritional Qualities of Kiwifruit Varieties
## 3 Results
### CAC, CBC, TCC and TTC  
As seen in Figure 1C-F, the results demonstrated that 'MHYX' showed the highest CAC (34.18 \(\upmu\)g/g), CBC (14.57 \(\upmu\)g/g) and TCC (15.66 \(\upmu\)g/g); however, it did not exhibit this pattern in the TFC. Fruits of _A. eriantha_ with green flesh color had the highest chlorophyll a content and chlorophyll b content. Carotenoids present in kiwifruits contribute to the yellow color of the fruit. Interestingly, the total carotenoid content of _A. eriantha_ was also the highest in all species. The CAC, CBC and TCC of green-fleshed kiwifruits was significantly higher than those of yellow-fleshed kiwifruits, as seen in Figure S2. However, the TFC did not show the above pattern. The TFC of red-fleshed kiwifruits was significantly higher than that of green-fleshed and yellow-fleshed kiwifruits. Interestingly, based on the species of the 14 varieties of kiwifruit, TFC exhibited patterns that differ from CAC, CBC and TCC. In summary, _A. eriantha_ had significantly higher CAC, CBC and TCC than other samples, whereas _A. chinensis_ was significantly higher than other samples in TFC in Figure S2. The reason for this might be that red-fleshed kiwifruits belonged to _A. chinensis_, and the red-fleshed kiwifruits contained more anthocyanins, resulting in a higher content of flavonoids. In addition, 'Cuiyu' (_A. chinensis_) had the highest TFC among the green-fleshed kiwifruits.  
In kiwifruits, chlorophyll contents were also studied in Jiangxi in previous reports [13; 24], and the CAC and CBC for all cultivars in those studies were higher than in study. Light, temperature, and moisture all affect chlorophyll content [25; 26; 27], and the reason might lie in the diverse regions, with the average annual temperature in Hubei being much higher than that in Jiangxi. In addition, there were many factors that can affect TCC, such as variety, light and geographic factors [28]. The TCC and TFC detected in _A. chinensis_ from the previous results were 0.80 \(\upmu\)g/g-3.50 \(\upmu\)g/g and 20.80 mg/100 g-66.70 mg/100 g [29], respectively, being similar to this study. Studies have shown that flavonoids can prevent cancer, coronary heart disease, stroke and other diseases as well as having anti-aging effects [1]. Therefore, kiwifruits in _A. chinensis_ had the  
Figure 1: The contents of pectin, moisture, chlorophyll a, chlorophyll b, total carotenoids and total flavonoids. **(A)** The contents of pectin. **(B)** The contents of moisture. **(C)** The contents of chlorophyll a. **(D)** The contents of chlorophyll b. **(E)** The contents of total carotenoids. **(F)** The contents of total flavonoids. ‘R1’, ‘Hongyang’. ‘R2’, ‘Donghong’. ‘G1’, ‘Cuiyu’. ‘G2’, ‘Xuxiang’. ‘G3’, ‘Hayward’. ‘G4’, ‘Jinkui’. ‘G5’, ‘MHYX’. ‘G6’, ‘Huate’. ‘Y1’, ‘Hort16A’. ‘Y2’, ‘G3’. ‘Y3’, ‘Jintao’. ‘Y4’, ‘Jinyuan’. ‘Y5’, ‘Jinnei’. ‘Y6’, ‘Jinyuan’. Different lowercase letters indicated statistically significant differences ([PERSON]’s multiple range test, \(p<0.05\)) among different kiwifruit cultivars.  
highest TFC, so they are more suitable as a supplementary source of human flavonoids. In addition, green-fleshed kiwifruits in _A. eriantha_ had the highest CAC, CBC and TCC.