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To evaluate the domestication and cultivation value of wild Actinidia eriantha germplasm resources in the mountainous areas of southern China, 145 genotypes collected in the Magu Mountain Nature Reserve, Jiangxi Province, were assessed for fruit quality. The results showed there was significant variation between genotypes in the sugar, dry matter, titratable acidity, soluble solids, carotenoid, chlorophyll and ascorbic acid contents of their fruit. Ascorbic acid content was positively correlated with titratable acidity, and there were pairwise positive correlations among the total sugar, dry matter and soluble solids contents. Cluster analysis showed that the resources of wild A. eriantha could be divided into six groups at a genetic distance of 1.486. [ABSTRACT FROM AUTHOR]

According to the investigation of wild Actinidia eriantha in Jiangxi province of China, we found that soluble solids content of fruit was lower than edible standard (14%). However, we found a high-sugar type A. eriantha line (code was 'MM24', test material) during investigative process at Nancheng county (E 116° 48′, N 26° 23′, 845 m). We sheared its scions to asexual reproduction in Fengxin County (rootstock was A. deliciosa 'Miliang 1' with 7 years old) and at the same time DUS (Distinctness, Uniformity and Stability) test was also carried out. There were uncontested differences between the two comparative genotypes according to the results of polyacrylamide gel electrophoresis, it can be judged as a new cultivar. In addition, there was great similarity on most important morphological and quality characteristics. While, there was difference on SSC, DM and TS between the two materials on ripen fruit, these indicators were much higher on test material than on control. The sugar degree assessment showed that the sugar degree of test material was strong and retention time was long. Further, no sucrose was found before DAF 135 d in test material and sucrose were significantly higher than in control only at DAF 165 d and DAF 175 d. The qRT-PCR results of sucrose-related genes showed that the relative expression levels of AcSPS1, AcSPS3, AcSPS5 and AcSUS5 genes were consistent with the sucrose accumulation trend, which was probably the main genes for the difference in sugar degree. [ABSTRACT FROM AUTHOR]