Zhouzhi Kiwifruit

 As far as we know, there are four main chinese kiwi classes, and several sub-species:

1. Zhong Hua: whose name means “Chinese Gooseberry”, is the most common species – round to oval, or oblate; weight varies from 6.5 to 80 g, averaging 30 to 40 g. Sugar content is 4.6 to 13.1%; ascorbic acid, 25.5 to 139.7 mg per 100 g
   The Zhong-Hua has three subvarieties: the “Yellow flesh”–average weight, 30.2 g; sugar content, 9.0%; ascorbic acid 101.9 mg per 100 g.
   Second subvariety is the “Green flesh”–average weight 18.4 g; sugar content, 5.4 %; ascorbic acid, 55.7 mg per 100 g.
   Third subvariety is the “Yellow-green” and “Green-yellow”–average weight 31 to 48 g; sugar content 5.4%; ascorbic acid 85.5 mg per 100 g. It is not suitable for making jam or for canning purposes.
2. Jing Li: which means “Northern Pear Gooseberry” has an oval form with green flesh and hairless leaves
3. Ruan Zao which means “Soft date gooseberry” is small with green, sweet flesh. This variety is good for jams and grows in the hills
4. Mao Hua can be found with tight or loose hairs, and also has green, sweet flesh. It has broad and strong leaves with an ellipsoid shape

Selections made by growers for fresh fruit market:

1) Qing Yuan #17–fruit weighs a maximum of 70.3 g; skin is yellow-brown, smooth, thin; flesh is juicy and of excellent flavor; sugar content 8.2%; ascorbic acid, 169.7 mg per 100 g. Rated as a kiwifruit species of superior quality.

2) Qing Yuan #22–fruit has maximum weight of 67 g, average is 47.3 g; skin is yellow-brown, smooth, thin; sugar content 7.9%; ascorbic acid, 11.42 mg per 100 g. Of high quality.

3) Qing Yuan #28–fruit cylindrical; weighs a maximum of 46 g; averages 40.6 g. Skin is smooth; flesh fine-textured and juicy. Sugar content 9.1%; ascorbic acid 103.2 mg per 100 g. Of medium quality.

4) Qing Yuan #18–fruit cylindrical; maximum weight 56 g, average 36 g; flesh very tender, medium juicy, of good flavor. Ascorbic acid content 178.9 mg per 100 g. Good fresh and for processing.

5) Qing Yuan #20–small, elongated cylindrical; maximum weight 26 g; average 21.5 g. Sugar content 12.4%; ascorbic acid, 189.2 mg per 100 g. Excellent quality.

6) ‘Long Quan #3‘–oblate; average weight 31 g. Flesh yellow, fine-textured, juicy, and of good flavor. Sugar content, 9.5%; ascorbic acid, 99.7 mg per 100 g. Above average quality.

Selections made by growers for processing:

The following selections are made by growers for processing purposes due to easy handling (they have a very homogeneous shape and size, yellow or reddish flesh, high Vitamin C content and minimum woodiness):

1) Qing Yuan #27–cylindrical; average weight, 27.9 g; flesh yellow, fine-textured; seeds few; core small. Good for processing.

2) Qing Yuan #29–average weight, 27 g; flesh yellow, fine-textured, with small core.

3) Qing Yuan #6–average weight 27.3 g. Flesh pale-yellow and fine-textured. Sugar content 7.6%; ascorbic acid 140 mg per 100 g. Of superior quality for processing.

4) Huang Yan–yellow-skinned, cylindrical; average weight 21.9 g; flesh yellow-white, fine-textured, and of good flavor, with medium-large core. Sugar content 7.4%; ascorbic acid 170.8 mg per 100 g. Above average quality for processing.

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