• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.202-209
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• 2009

This study was conducted to gather the basic data on the spread of the domestic kiwifruits, and the development of the manufactured goods and the health functional foods produced using kiwifruits. We determined the chemical compositions of four types of kiwifruits cultivated in Korea, Daeheung, Bidan, Haegeum and Hayward. In addition, we measured the anti-microbial activities and cytotoxicities of these types of kiwifruits. The vitamin C contents of the kiwifruits increased in the order of Bidan (93.82 mg/100 g), Daeheung (85.89 mg/100 g), Haegeum (83.73 mg/100 g) and Hayward (75.28 mg/100 g). The total amino acids contents per 100 g of kiwifruit (dry weight basis) were 483.97 mg (Haegeum), 453.08 mg (Hayward), 437.27 mg (Bidan) and 369.35 mg (Daeheung). The K and Ca contents of the kiwifruits ranged from 14.56~37.12 mg/L and 1.94~8.24 mg/L, respectively; however, the Fe, Mg, Zn and Cr contents all less than 1.83 mg/L. The antimicrobial activities of methanol extracts of kiwifruits against five gram positive bacteria at concentration of 2,000 mg/L in terms of inhibition diameter ranged from 8.8~12.8mm, while raged from 9.2~13.1mm against three gram negative strains of bacteria. The hyperplasia inhibition of lung cancer cells (Calus-6) by 800 mg/L kiwifruits extracts of Bidan, Haegeum, Daeheung and Hayward kiwifruits were 21.2%, 9.5%, 6.7% and 5.0%, respectively. Consequently, it was assumed that kiwifruits was rich in vitamin C, amino acids and K, and that they would therefore be useful in processed goods.

• Journal of Microbiology and Biotechnology
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• v.30 no.6
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• pp.912-919
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• 2020

Hardy kiwifruits (Actinidia arguta Planch.) have high amounts of antioxidants, including ascorbic acid (vitamin C) and phenolics. The anti-cholinesterase activity and neuroprotective effects of three different cultivars of hardy kiwifruits, cv. Mansu (A. arguta × A. deliciosa), cv. Haeyeon (A. arguta), and cv. Chiak (A. arguta), on PC-12 and SH-SY5Y cells were evaluated. Extraction of phenolics and vitamin C was carried out using 80% (v/v) aqueous ethanol and metaphosphoric acid assisted with homogenization, respectively. Hardy kiwifruit of cv. Mansu showed higher total phenolic, total flavonoid, and vitamin C contents and antioxidant capacity compared to the other two cultivars of hardy kiwifruits, cv. Haeyeon and cv. Chiak. Analysis of high-performance liquid chromatography results revealed the presence of procyanidin B2, (-)-epicatechin, neochlorogenic acid, cryptochlorogenic acid, rutin, hyperoside, isoquercitrin, and astragalin in hardy kiwifruits. The three cultivars of hardy kiwifruits had a wide range of vitamin C content of 55.2-130.0 mg/100 g fresh weight. All three cultivars of hardy kiwifruits had protective effects on neuronal PC-12 and SH-SY5Y cells exposed to hydrogen peroxide by increasing cell viability and reducing intracellular oxidative stress. Furthermore, the hardy kiwifruits inhibited acetylcholinesterase and butyrylcholinesterase. Collectively, these results suggest that hardy kiwifruits rich in antioxidants like phenolics and vitamin C have good potential as functional materials in neuroprotective applications.

• Proceedings of the Korean Society of Plant Pathology Conference
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• 2003.10a
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• pp.87.3-88
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• 2003

TiO$_2$photocatalytic ozonation was attempted to disinfect fungal pathogens causing postharvest spoilage of kiwifruits and to decompose fungicide residuals on kiwifruits. TiO$_2$Photocatalytic ozonation process synergistically degraded organic compound and inhibited conidial germination of the fungal pathogen compared to single treatment of ozonation or photocatalysis. The efficient control of fungal spoilage and degradation of residual fungicide on kiwifruits indicate that TiO$_2$photocatalytic ozonation is a very attractive method for postharvest disease control of kiwifruits as an alternative to fungicides application.

• Clean Technology
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• v.16 no.2
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• pp.88-94
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• 2010

The physiological roles of various wavelength of light emitting diode (LED) on ‘Hayward’ kiwifruit experiencing after-ripening were investigated. Various wavelengths from LED light source were irradiated on kiwifruits kept in plastic bags or under open air at $25^{\circ}C$. During two weeks of storage, firmness of Hayward kiwifruits was decreased by $25^{\circ}C$ treatment than by $4^{\circ}C$ treatment. In the $25^{\circ}C$ storage condition, the firmness of kiwifruits was decreased by the treatment of 380 nm UV and 470nm white LED light source. Sweetness of kiwifruits treated with 380 nm UV LED and dark condition at $25^{\circ}C$ increased higher than $15^{\circ}$Brix. The acidity of kiwifruits under open air was decreased 52% by incubating at $25^{\circ}C$ with 660 nm red LED treatment. The acidity of kiwifruits in plastic bags was decreased 52.6, 55.6, 52.8% by the treatment of 440 nm blue, 470 nm white and 660 nm red LED light source, respectively, compared to that of kiwifruits incubated in darkness at $25^{\circ}C$. Decreased acidity irradiated by 660 nm red LED light source can be applied for regulating periods of the kiwifruit after-ripening process. LED light sources emit very narrow wavelength with a power-saving mode, therefore, the usage of these LED light source for regulating the after-ripening process can be classified as a clean biotechnology producing safe and environment-friendly kiwifruits.

• The Plant Pathology Journal
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• v.19 no.5
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• pp.227-230
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• 2003

Ripe rot was commonly found in overripe kiwifruits (Actinidia deliciosa) during a disease survey conducted in Jeju and Jeonnam provinces in Korea in 1999. While the disease did not manifest any clear external symptoms on kiwifruits, it caused portion of the fruit surface to collapse. Watersoaked flesh tissue could be seen on the sunken part when the skin of the collapsed portion was peeled off. The milky internal symptom with dark green margin developed concentrically as the fruit ripened. A species of Botryosphaeria was consistently isolated from lesions showing typical symptoms of ripe rot on kiwifruit, and its pathogenicity was confirmed by artificial inoculation test on healthy kiwifruits. The fungus was also pathogenic to apple and pear. The mycological characteristics of the fungus were consistent with those of Botryosphaeria dothidea. This is the first report on the detailed mycological characteristics of the causal organism of post-harvest ripe rot of kiwifruit in Korea.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.623-625
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• 1997

This study was carried out to investigate the effect of storage period on flavor components of Korean kiwifruits (Actinidia deliciosa Planch.) stored at $20^{\circ}C$. The major volatile components of Korean kiwifruits analyzed by GC and GC-MS were pentanal, methyl butanoate, ethyl pentanoate, heptanone, (E)-2-hexenal, ethyl hexanoate, 1-hexanol, cyclohexanol, butyl hexanoate, linalool oxide, linalool, butyl heptanoate, methyl benzoate, ethyl benzoate. Among them, (E)-2-hexenal was the major component in premature fruit but on further ripening ethyl butanoate began to dominate the component profile.

• Food Science and Preservation
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• v.23 no.3
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• pp.291-300
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• 2016

Kiwifruit (Actinidia chinensis, Hayward) was stored at $25^{\circ}C$ for 0~30 days and investigated to find out the optimum storage time to obtain the best physical and functional properties for consumers' preference. Kiwifruits was stored at different time period (0, 5, 10, 15, 20, and 30 days) for investigating their physiochemical quality, nutritional components, and functional characteristics. Kiwifruits stored for 20~30 days showed the best physiochemical quality such as higher total acidity and proper firmness. They were also more enriched with dietary fibers, free sugar, and organic acid, although no significant changes were observed in crude protein, crude fat, and moisture content. For functional properties, kiwifruits stored for 20 days showed significantly higher contents of total phenolics, flavonoids, and actinidin. In addition, it showed stronger antioxidant activity, whitening effect, and proteolytic activity when compared with other samples. SDS-PAGE analysis showed the presence of actinidin enzyme in kiwifruits. These results indicated that the kiwifruits stored for 15~20 days possessed excellent quality and high concentrations of nutritional and functional compounds, which could be best for both fresh consumption and product processing.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.626-629
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• 1997

This study was carried out to investigate the differences of aroma and taste components among three kinds of kiwifruits from Korea, New Zealand and California. The moisture contents, pH, titratable acidity, organic acid, free sugar and volatile aromas were compared. The free sugar and organic acid were measured simultaneously by GC. Volatile aromas were extracted by simultaneous distillation and extraction and analyzed by GC and GC/MS. The moisture contents, pH and titratable acidity showed almost no differences among the three samples. Among the organic acids, malic acid contents were different. Citric acid contents were similar level. Quinic acid in Korean kiwifruits was extremely low compared to other samples. The total sugar contents were similar in three kiwifruit groups. The composition of major flavor components such as ethyl butanoate, hexanal, propyl butanoate, ethyl pentanoate, 2-hexenal, hexanol, hexanal, linalool oxide, methyl benzoate were different among Korean, New Zealand and California Kiwifruits.

• Korean Journal of Agricultural and Forest Meteorology
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• v.14 no.4
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• pp.179-188
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• 2012

A kiwifruit cultivar 'Hayward' has been grown in Jeju Island where the current climate is suitable for growth and development of this crop. Prediction of the geographical shift in the phenology can help the kiwifruits growers to adapt to the local climate change in the future. Two phenology models (i.e., chill-day and DVS) were parameterized to estimate flowering date of kiwifruits 'Hayward' based on the data collected from field plots and chamber experiments in the southern coastal and island locations in South Korea. Spatio-temporally independent datasets were used to evaluate performance of the two models in predicting flowering date of 'Hayward'. Chill-day model showed better performance than DVS model (2.5 vs. 4.0 days in RMSE). Daily temperature data interpolated at a higher spatial resolution over Jeju Island were used to predict flowering dates of 'Hayward' in 2021-2100 under the A1B scenario. According to the model calculation under the future climate condition, the flowering of kiwifruits shall accelerate and the area with poor flowering might increase due to the warmer winter induced insufficient chilling. Optimal land area for growing 'Hayward' could increase for a while in the near future (2021-2030), whereas such areas could decrease to one half of the current areas by 2100. The geographic locations suitable for 'Hayward' cultivation would migrate from the current coastal area to the elevated mountain area by 250 m.

• Proceedings of the Korean Society of Plant Pathology Conference
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• 2005.10a
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• pp.40-42
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• 2005