The volatile flavor of kiwifruit is a very important taste quality. The changes of flavor components of Hongyang kiwifruit at different brix levels, and the relationship between the expression of Lipoxygenase (LOX， EC1.13.11.12）and flavor changes were investigated. With the measurement of a sugar concentration detector, the samples of Hongyang kiwifruit in different ripening stages were expressed as different brix levels, including 6.5，10，13 and 16. By using the technique of HS-SPME/GC-MS, the flavor components of Hongyang kiwifruit with different brix values were determined. The results showed that the content of esters increased whereas the contents of alcohol and aldehyde decreased, when the brix values of kiwifruit increased. According to the analysis of Quantitative real-time PCR, the expression level of LOX family members in Hongyang kiwifruit were observed, and the results indicated that the expression of AcLox1 and AcLox5 increased but AcLox2, AcLox3, AcLox4, and AcLox6 decreased with the increasing of brix values. Overall, the results suggested that the molecular biology technology may be used as the potential approach to control the flavor of Hongyang kiwifruit and the results can provide a theoretical basis for the molecular mark assisted breeding of kiwifruit.
