The nutritional properties and biological activities of kiwifruit and their different products made from same raw kiwifruit were investigated. Compared with the more common Hayward variety, three new kiwifruit varieties, namely Qinmei, Hongyang and Huayou, showed better nutritional properties and biological activities. After processing into different products, the nutritional properties and biological activities of kiwifruit changed substantially but still showed a correlation with the variety's characteristics. Processing kiwifruit into juice, wine and vinegar retained a higher vitamin C and polyphenol content than dried slices and jam and demonstrated better biological activities, while dried slices and jam provided more mineral elements than the three liquid products. In addition, the fermentation products wine and vinegar showed a similar nutritional composition that were present at a higher concentration than in juice, which indicated that fermentation helps in the dissolution of nutrient substances, while the thermal processing products dried slices and jam showed a similar nutritional composition. Consuming original kiwifruit supplies a more comprehensive nutritional composition than from any kiwifruit products.

中文翻译：

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猕猴桃（猕猴桃）及其不同形式产品的营养特性和生物活性的比较：使猕猴桃更具营养和功能†

研究了奇异果及其由相同的原始奇异果制成的不同产品的营养特性和生物活性。与更常见的海沃德品种相比，秦梅，洪阳和华油这三个新的奇异果品种具有更好的营养特性和生物活性。加工成不同的产品后，猕猴桃的营养特性和生物学活性发生了显着变化，但仍与该品种的特性相关。将猕猴桃加工成果汁，葡萄酒和醋，比干切片和果酱中保留的维生素C和多酚含量更高，并表现出更好的生物活性，而干切片和果酱中所含的矿物质元素比三种液体产品都要多。此外，发酵产品的酒和醋显示出相似的营养成分，其浓度高于果汁中的浓度，这表明发酵有助于营养物质的溶解，而热加工产品的干切片和果酱显示出相似的营养成分。食用原始的奇异果比任何奇异果产品所提供的营养成分更全面。