Chinese breeders created a new kiwi variety with increased content of ascorbic acid. In addition to indisputable usefulness of new fruit variety, this plant differs in white color peel which can be removed as easily as banana skin.
Vitamin C content in Actinidia eriantha Benth is from 5,69 to 11,37 g/kg of fresh weight.
Scientists from Gongshang Zhejiang University in Hangzhou (China) traced the mechanism how does metabolism changes under the influence of ascorbic acid. They found out that during biosynthesis ascorbic acid is recirculated through L-galactose connected to D-galacturonic acid. Thus ascorbic acid accumulates in fruit after harvesting. Results of researches allowed breeders to create new, more useful fruit variety.
