Influence of Cultivation Parameters on the Mineral Composition of Kiwi Fruit from Corsica

The effect of four cultivation parameters (postmaturity harvest date, storage period at 0 °C, and input of nitrogen and potassium fertilizers) on the mineral composition of kiwi fruit (Actinidia deliciosa var. Hayward) from Corsica were evaluated. The kiwi fruit were harvested on three dates at two-week intervals and some fruit were stored for three and four months. The kiwi fruit orchard was fertilized with controlled levels of nitrogen (five levels) and potassium (three levels) during one growing season. The concentrations of 67 elements in kiwi fruit were measured using various analytical methods, such as flow injection spectrophotometry, flame atomic absorption spectrometry, flame atomic emission spectrometry, electrothermal atomic absorption spectrometry, inductively coupled plasma atomic emission spectrometry, inductively coupled plasma mass spectrometry, and filtration. The main elements in kiwi fruit are K, N, Cl, P, and Si and, to a lesser amount, Ca, Mg, Na, and Fe. This study demonstrates a high degree of difference in the amount of 23 mineral elements depending on the harvest date, the time of storage, and the input of fertilizers.