Actinidia (Mini Kiwi) Fruit Quality in Relation to Summer Cutting

Recently, there has been a trend towards healthy food. Consumers are looking for products that have health-promoting properties in addition to their taste. Actinidia fruit, apart from being tasty, contains valuable macro and micronutrients, vitamins, polyphenols pectins. Tested cultivar Sientiabrskaja belong arguta cultivars Geneva, Issai Ken’s Red A. kolomitka. They well tolerate conditions of moderate climate with negative temperatures winter. To improve fruit quality, an additional summer pruning the plants was performed at time ripening. After second cutting shoots, increase content N, P K observed. The also had beneficial effect on change color. fruits were darker, especially Geneva Red. This is related ripening anthocyanin content. Additional caused changes polyphenol content-the amount phenolic acid flavan-3 ols decreased, while level anthocyanins increased. antioxidant capacity increased as size, dry matter, pectin Soluble Solid Content (SSC) acidity decreased which positively affects taste fruit. highest L-ascorbic found ‘Sientiabrskaja’ fruit; but activity (determined Free Radical Diphenylpicrylhydrazyl-DPPH•, ABTS•+ Ferric Antioxidant Power-FRAP) red skin coloring anthocyanins-‘Issai’ ‘Ken’s Red’.