PHYSICOCHEMICAL AND FUNCTIONAL CHARACTERISTICS OF KIWIFRUIT IN A MEXICAN TROPICAL HIGHLAND

Abstract

The kiwifruit (Actinidia deliciosa) consumed in Mexico is mostly imported. It is a fruit produced in countries with a temperate climate, and its cultivation in high-altitude tropical areas has been little studied. The objective of the study was to evaluate some physical-chemical and functional properties of the Tropical Highland kiwifruit. This selected population has a low winter chilling requirement and it is produced in a high-altitude tropical area of Veracruz, Mexico. The traits evaluated were compared with those of cv. Hayward. The size and weight of the fruit were greater in cv. Hayward while the Tropical Highland had fewer seeds, presumably due to poor pollination. Titratable acidity and °Brix were higher Tropical Highland kiwifruit. The chlorophyll concentration, total phenols and antioxidant capacity were lower in the extracts of the Tropical Highland kiwifruit pulp. In contrast, the flavonoids concentration was higher in the Tropical Highland kiwifruit. The Tropical Highland kiwifruit, developed in Mexico, had adequate functional properties and represents a new fruit option to be considered in other highland areas in the tropics of Mexico and Mesoamerica.