Evaluation of compositions and Nutritional facts in some varieties of kiwifruit

Determination of compositions and Nutritional Fact of fruit is very Important. In this research, Nutritional Facts in varieties of Hayward, Bruno and Abbut Evaluated. Fruits have been casual picked from kiwifruit gardens in mazandaran province, IRAN, In late August, September and October. all selected fruits were the same In term of ripening Degree and then mixed together for determination of compositions. This study showed that Non reduced sugars in all 3 varieties have no Remarkable Differences, but have Remarkable Differences statistically. This research showed that varieties of Hayward andAbout have the most and the least eatable parts, respectively (p < 0.05). Dry matters of Abbut and Bruno were the same, but less them Hayward variety (p <0.01). Minerals in Hayward and Bruno have no Remarkable difference, but were more than Abbut (p < 0.05). Soluble solid materials were different in three varieties that It was the most in Hayward and It was the least in Bruno (p<0.01). PH in all 3 varieties were Different, It was the most in Hayward and the least in Bruno (p < 0.01).Acidity was the same in Abbut and Bruno but more than Hayward Remarkably (p < 0.05). Protein was the most in Hayward,and the least in Abbut (p < 0.05). Fat was the same in Hayward and Bruno, but less than Abbut (p < 0.05). Total and Reduced sugar were the same in Hayward and Abbut, but more than Bruno Remarkably (p < 0.01). Total fiber were different in all 3 varieties that was The most in bruno and the least in Abbut (p <0.05). Total Energy was the same and more thanBruno (p <0.05)