Effects of organic and ecological green cultivation on Actinidia chinensis Planch. quality

Fruit quality is an important factor affecting the flavor of Actinidia Lindl and its popularity in the market. In this study, we analyzed quality traits in Actinidia chinensis Planch. cv. ‘H-1’, including soluble solids, total sugar, total acid, Vc, amino acids, mineral elements, and aroma under organic cultivation and ecological green cultivation. Results showed that the contents of soluble solids, total sugar, and Vc were 15.90%, 26.30%, and 29.25% higher, respectively, in ‘H-1’ cultivated under the ecological green pattern than that under the organic pattern. Significant differences were found in the content of Vc between the two patterns, but no significant differences were detected in the content of total acid. The essential amino acid content in ‘H-1’ was 1.69 times higher under the organic pattern than that under the ecological green pattern. The contents of Zn and Ca in the fruit were higher under the organic pattern than under the ecological green pattern; however, the difference in potassium content was minor. Moreover, five specific aroma components were found in organic ‘H-1’. The ‘H-1’ quality varied due to different cultivation patterns, so appropriate cultivation methods should be selected according to the purposes of production.