Actinidia purpurova – actinidia purple

Name: Actinidia purpurova – actinidia purpurea

Actinidia purple (Actinidia rumwea); actinidia purple

A perennial plant of the Actinidia family. A twisted bush-liana 8-10 m long. The leaves are alternate, whole, dark green above, light green below, bare or hairy along the central vein. Flowers dioecious, regular, 5-petalled, white, single. The fruit is a berry of purple color, with a nose, from ovoid to elongated shape with juicy flesh, 2-2.5 cm long. Blooms in July.

Spread. Comes from China. On the territory of the former USSR, it is grown in botanical gardens as an ornamental and fruit-bearing plant.

Procurement and storage. Fruits are used. Since ripe fruits spoil quickly, they are harvested unripe for temporary storage and transportation. Berries are well stored frozen and dried.

Chemical composition. The fruits contain ascorbic acid (85.8-112.0 mg %), sugars (4.4-7.6 %), carotene (0.06-0.10 mg %), catechins (20.0-26.2 mg %), anthocyanins (37.2-125.0 mg %), etc.

Using. The fruits of Actinidia purpurova are used in the same way as the fruits of actinidia sharp and actinidia colomicta. Juice from the berries of Actinidia purpurova is a good substitute for orange juice. Juice or fresh fruits of Actinidia purpurea have a healing effect on the work of the intestines, especially in children. To prepare purple jelly from the fruits of Actinidia, in which ascorbic acid is stored for a long time, fresh berries are ground with granulated sugar in a ratio of 2:3 by weight. Store at a temperature not higher than 15°. To meet the daily need for vitamin C, 10-15 g of such jelly is enough.

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