Phenolic compounds in young developing kiwifruit in relation to light exposure: Implications for fruit calcium accumulation

The interaction between light availability and the biosynthesis of phenolic compounds in fruit of kiwifruit (Actinidia deliciosa var. deliciosa, C.F. Liang et A. R. Ferguson) was investigated. Fruits were exposed either to natural light or were artificially shaded while growing on mature vines and were analysed weekly during the first 11 weeks of development. Phenols were identified and quantified by using High Performance Liquid Chromatography (HPLC). Results showed that the predominant phenolic compounds were hydroxycinnamic acids (HCAs), flavonols and the flavan 3-ol epicatechin. Calcium (Ca2+), the main mineral nutrient involved in fruit quality was also determined. Light significantly increased the accumulation of both phenols and Ca2+ into the fruit. This work expands the list of known phenolics in kiwifruit and provides a possible explanation for the seasonal pattern of Ca2+ import into the fruit. Results on light–phenol interaction being apparently beneficial for fruit Ca2+ accumulation, suggest that accurate canopy management could enhance fruit quality.