# Comparative Study on Physicochemical and Nutritional Qualities of Kiwifruit Varieties
## 3 Results
### Total Sugar Content, Sucrose, Glucose and Fructose Content  
As shown in Figure 3A, the results show that the total sugar content in the samples of different varieties varied significantly. The total sugar content ranged from 8.45 g/100 g (Y1, 'Hort16A') to 13.81 g/100 g (R1, 'Hongyang'), with an average of 10.01 g/100 g, and there were significant differences in the content of soluble sugars in the samples from different varieties. There were no significant differences in sucrose between the groups based on flesh color analysis in Figure 3C. As shown in Figure 3D,E, in the glucose and fructose contents, the red-fleshed kiwifruits greatly outperformed the green-fleshed varieties in terms of flesh color, while the yellow-fleshed varieties did not dramatically distinguish between varieties. However, based on species, the sucrose and fructose contents were significantly different between _A. chinensis_ and _A. eriantha_, and the former was higher than the latter in Figure 3F,H. Furthermore, fructose is the sweetest sugar found in nature, and the sweetness of fructose is substantially higher than those of sucrose and glucose. Sincefructose does not react with insulin in the human body, it is frequently included in the diets of people with diabetes. The top four varieties with highest fructose content were 'Hort16A', 'G3', 'Hongyang' and 'Donghong', and the fructose accounted for approximately 49.82%, 49.23%, 43.86% and 41.68% of soluble sugar in these samples, respectively. Notably, in Figure 3G, the glucose contents of _A. chinensis_ strongly outperformed those of _A. eriantha \(\times\) A. chinensis_. In a previous study, the mean value of the total sugar content in 'Cuixiang', 'Hayward', 'Hongyang', 'Jintao', 'Jinyan' and 'Xuxiang' was 9.26 g/100 g, which was lower than in this study [31]. This might be because fewer samples were used for examination in the earlier studies. In addition, in this study, the average soluble sugar content of 'Xuxiang' (10.76 g/100 g), 'Donghong' (12.50 g/100 g) and 'Hongyang' (12.06 g/100 g) was higher  
Figure 3: The results of total sugar content, total acid content, sucrose content, glucose content, fructose content, malic acid content, citric acid content, tartaric acid content and quintic acid content and sugaracid ratio. **(A)** Total sugar content. **(B)** Total acid content. **(C)** Sucrose content in different flesh color. **(D)** Glucose content in different flesh color. **(E)** Glucose content in different flesh color. **(F)** Sucrose content in species. **(G)** Glucose content in species. **(H)** Fructose content in species. **(I)** Malic acid content in different flesh color. **(J)** Citric acid content in different flesh color. **(K)** Tartaric acid content in different flesh color. **(L)** Quintic acid content in different flesh color. **(M)** Malic acid content in species. **(N)** Citric acid content in species. **(O)** Tartaric acid content in species. **(P)** Quintic acid content in species. **(Q)** Sugaracid ratio in different flesh color. **(R)** Sugaracid ratio in species. ‘G’—green-fleshed kiwifruit. ‘R’—red-fleshed kiwifruit. ’Y’—yellow-fleshed kiwifruit. ’A’—_A. chinensis_. ‘B’—_A. chinensis_ var. _delicosa_. ‘C’—A. eriantha_. ‘D’—_A. eriantha_\(\times\)_A. chinensis_. Values are means \(\pm\) SD of three individual biological reproductions. Different lowercase letters indicated statistically significant differences ([PERSON]’s multiple range test, \(p<0.05\)) among different kiwifruit cultivars. Statistical significance: “\({}^{\star}\)” \(p<0.01\). than that in the previous results, where 'Xuxiang' was 8.08 g/100 g, 'Donghong A' was 10.30 g/100 g, 'Donghong B' was 8.91 g/100 g and 'Hongyang' was 12.06 g/100 g [32]. The reason for this may be the variation in kiwifruit sugar accumulation in different varieties and different locations. The results show that the total acid content in the samples from different varieties differed significantly, as shown in Figure 3B. The total acid content ranged from 0.94 g/100 g (R1, 'Hongyang') to 1.58 g/100 g (Y5, 'Jinmei').