References
- Park. YK, Jang YS, Lee MH, Kwon OW (2007) Comparison of antioxidant capacity and nutritional composition of three cultivars of Actinidia arguta. J Korean For Soc, 96, 580-584
- Hassal AK, Pringle, GJ, Macrae EA (1998) Development, maturation, and postharvest responses of Actinidia arguta (Sieb. et Zucc.) Planch, ex Miq. fruit. N Z J Crop Hort Sci, 26, 95-108 https://doi.org/10.1080/01140671.1998.9514046
- Matich AJ, Young H, Allen JM, Wang MY, Fielder S, McNeilage MA, MacRae EA (2003) Actinidia arguta : volatile compounds in fruit and flowers. Phytochem, 63, 285-301 https://doi.org/10.1016/S0031-9422(03)00142-0
- Williams MH, Boyd LM, McNeilage MA, MacRae EA, Ferguson AR, Beatson RA, Martin PJ (2003) Development and commercialization of 'baby kiwi' (Actinidia arguta Planch.). Acta Hort, 610, 81-86
- Okamoto G, Goto S (2005) Juice constituents in Actinidia arguta fruit produced in Shinjo, Okayama. Sci Rep Fac Agric Okayama Univ, Okayama, Japan, 94, 9-13
- Latocha P, Jankowski P, Radzanowska J (2011) Genotypic difference in postharvest characteristics of hardy kiwifruit (Actinidia arguta and its hybrids), as a new commercial crop Part I. Sensory profiling and physicochemical differences. Food Res Int, 44, 1936-1945 https://doi.org/10.1016/j.foodres.2011.01.033
- Fisk CL, McDaniel MR, Strik BC, Zhao Y (2006) Physicochemical, sensory and nutritive qualities of hardy kiwifruit (Actinidia arguta 'Ananasnaya') as affected by harvest maturity and storage. J Food Sci, 71, 204-210 https://doi.org/10.1111/j.1365-2621.2006.tb15642.x
- Latocha P (2007) The comparison of some biological features of Actinidia arguta cultivars fruit. Annals of Warsaw University of Life Sciences-SGGW, Horticulture L/A, 28, 105-109
- Latocha P, Krupa T (2008) The mineral composition of new genotypes of hardy kiwifruit (Actinidia Lindl.) bred at SGGW. Ann Warsaw Univ of Life Sci-SGGW, Horticulture L/A, 29, 105-110
- Latocha P, Krupa T, Wolosiak R, Worobiej E, Wilczak J (2010) Antioxidant activity and chemical difference in fruit of different Actinidia sp. Int J Food Sci Nutr, 61, 381-394 https://doi.org/10.3109/09637480903517788
-
Nishiyama I, Fukuda T, Oota T (2005) Genotypic differences in chlorophyll, lutein, and
$\beta$ -carotene content in the fruit of actinidia species. J Agr Food Chem, 53, 6403-6407 https://doi.org/10.1021/jf050785y - Nishiyama I, Yamashita Y, Yamanaka M, Shimohashi A, Fukuda T, Oota T (2004) Varietal difference in vitamin C content in the fruit of kiwifruit and other Actinidia species. J Agr Food Chem, 52, 5473-5475.
- Ferguson AR, Ferguson LR (2003) Are kiwifruit really good for you?. Acta Hortic, 610, 131-137
- Kalt W, Forney CF, Martin A, Prior RL (1999) Antioxidant capacity, vitamin C, phenolics and antohcyanins after fresh storage of small fruit. J Agric Food Chem, 47, 4638-4644 https://doi.org/10.1021/jf990266t
- Kawecki Z, Lojko R, Pilarek B (2007) Malo znane rosliny sadownicze (sittle known orchard plants). Wyd UWM, Olsztyn
- Leong LP, Shui G (2002) An investigation of antioxidant capacity of fruits in Singapore markets. Food Chem, 76, 69-75 https://doi.org/10.1016/S0308-8146(01)00251-5
- Nishiyama I, Yamashita Y, Yamanaka M, Shimohashi A, Fukuda T, Oota T (2004) Varietal difference in vitamin C content in the fruit of kiwifruit and other Actinidia species. J Agric Food Chem, 52, 5472-5475 https://doi.org/10.1021/jf049398z
- Rassam M, Laing W (2005) Variation in ascorbic acid and oxalate levels in the fruit of Actinidia chinensis tissues and genotypes. J Agric Food Chem, 53, 2322-2326 https://doi.org/10.1021/jf048197s
- Matich AJ, Young H, Allen JM, Wang MY, Fielder S, McNeilage MA, Macrae EA (2003) Actinidia arguta : volatile compounds in fruit and flowers. Phytochem, 63, 285-301 https://doi.org/10.1016/S0031-9422(03)00142-0
- Fisk CL, McDaniel MR, Strik BC, Zhao Y (2006) Physicochemical, sensory and nutritive qualities of hardy kiwifruit (Actinidia arguta 'Ananasnaya') as affected by harvest maturity and storage. J Food Sci, 71, 204-210 https://doi.org/10.1111/j.1365-2621.2006.tb15642.x
- Krupa T, Latocha P, Liwinska A (2011) Changes of physicochemical quality, phemolics and vitamin C content in hardy kiwifruit (Actinidia arguta and its hybrid) during storage. Sci Hortic-amsterdam, 130, 410-417 https://doi.org/10.1016/j.scienta.2011.06.044
- Fisk CL, Silver AM, Strik BC, Zhao Y (2008) Postharvest quality of hardy kiwifruit (Actinidia arguta 'Ananasnaya') associated with packaging and storage conditions. Postharvest Biol Technol, 47, 338-345 https://doi.org/10.1016/j.postharvbio.2007.07.015
- Matich AJ, Young H, Allen JM, Wang MY, Fielder S (2003) Actinidia arguta : volatile compounds in fruit and flowers. Phytochem, 63, 285-301 https://doi.org/10.1016/S0031-9422(03)00142-0
- Vicente AR, Martinez GA, Chaves AR, Civello PM (2006) Effect of heat treatment on strawberry fruit damage and oxidative metabolism during storage. Postharvest Biol Technol, 40, 116-122 https://doi.org/10.1016/j.postharvbio.2005.12.012
- Zhang L, Yu Z, Jiang L, Luo H, Fu L (2011) Effect of post-harvest heat treatment on proteome change of peach fruit during ripening. J Proteomics, 74, 1135-1149 https://doi.org/10.1016/j.jprot.2011.04.012
- McCollum TG, D'Aquino S, McDonald R (1993) Heat treatment inhibits mango chilling injury. Hortsci, 28, 197-198
- Lurie S, Fallik E, Klein JD (1996) The effect of heat treatment on apple epicuticular wax and calcium uptake. Postharvest Biol Technol, 8, 271-277 https://doi.org/10.1016/0925-5214(96)00007-5
- Cepeda E, Garcia MA, Renobales G, Costell E (2000) Pimento (Capsicum annuum L.) puree : preparation, physicochemical properties and microscopical characterisation. J Food Eng, 45, 85-92 https://doi.org/10.1016/S0260-8774(00)00044-3
- Kwon GM, Kim JW, Youn KS (2013) Effect of different pre-treatments on the physicochemical and antioxidant activities of cold-vacuum dried peaches. Korean J Food Sci Technol, 45, 466-472 https://doi.org/10.9721/KJFST.2013.45.4.466
- Jeong CH, Lee WJ, Bae SH, Choi SG (2007) Chemical components and antioxidative activity of Korean gold kiwifruit. J Korean Soc Food Sci Nutr, 36, 859-865 https://doi.org/10.3746/jkfn.2007.36.7.859
- Kim DO, Jeong SW, Lee CY (2003) Antioxidant capacity of phenolic phytochemicals from various cultivars of plums. Food Chem, 81, 321-326 https://doi.org/10.1016/S0308-8146(02)00423-5
- Choi JS, Lee JH, Park HJ, Kim HG, Young HS, Mun SI (1993) Screening for antioxidant activity of plants and marine algae and it's active principle from Prunus davidiana. Kor J Pharmacogn, 24, 299-302
- Foroogh B, Abbas FMA, Azhar ME (2008) Antioxidant activity and phenolic content of various date palm (Phoenix dactylifera) fruits from Iran. Food Chem, 107, 1636-1641 https://doi.org/10.1016/j.foodchem.2007.10.033
- Aguilar-Rosas SF, Ballinas-Casarrubias ML, Nevarez-Moorillon GV, Martin-Belloso O, Ortega-Rivas E (2007) Thermal and pulsed electric fields pasteurization of apple juice effects on physicochemical properties and flavour compounds. J Food Eng, 83, 41-46 https://doi.org/10.1016/j.jfoodeng.2006.12.011
- Jang KW, Hur JK, Kim SK, Haek YJ (1996) Effects of pasteurization and storage temperatures on the quality of orange juice. Korean J Food Sci Technol, 28, 8-14
- Rossi M, Giussani E, Morelli R, Scalzo RL, Nani RC, Torreggiani D (2003) Effect of fruit blanching on phenoilcs and radical scavenging activity of highbush blueberry juice. Food Res Int, 36, 999-1005 https://doi.org/10.1016/j.foodres.2003.07.002
- Liu Y, Hu X, Zhao X, Song H (2012) Combined effect of high pressure carbon dioxide and mild heat treatment on overall quality parameters of watermelon juice. Innova Food Sci Emerg Technol, 13, 112-119 https://doi.org/10.1016/j.ifset.2011.11.001
- Biansheng Li, Wei Z, Canhui M (2010) Comparison of effects of ultra-high pressure and heat sterilization on qualities of freshly-squeezed pineapple juice, Trans Chinese Soc Agric Eng, 26, 359-364
- Lee MK (1998) Enzymatic determination of glucose using soybean sprouts peroxidase. Korean J Life Sci, 8, 416-420
- Park HO (1996) A study of pectinesterase polygalacturonase,lipoxygenase and peroxidase in hot pepper. Korean J Food Nutr, 9, 52-58
- Lee K, Kim KH, Kim HK (2002) Thermal inactivation parameters of peroxidase in Flammulina velutipes and Lyophyllum ulmarium. Korean J Food Sci Technol, 34, 1067-1072
- Kweon HJ, Kim MJ, Lee J, Choi C, Tae, Yoon TM, Kang IK (2012) Effects of aminoethoxyvinylglycine application and heat treatment on fruit quality of 'Fuji' apples during CA storage. Korean J Hort Sci Technol, 30, 527-533 https://doi.org/10.7235/hort.2012.12112
- Ahmed J, Shivshare US, Raghavan GSV (2000) Rheological characteristics and kinetics of colour degradation of green chilli puree. J Food Eng, 44, 239-244 https://doi.org/10.1016/S0260-8774(00)00034-0
- Song JY, An GH, Kim CJ (2003) Color, texture, nutrient contents, and sensory values of vegetable soybeans [Glycine max (L.) Merrill] as affected by blanching. Food Chem, 83, 69-74 https://doi.org/10.1016/S0308-8146(03)00049-9
- Gunawan MI, Barringer SA (2000) Green color degradation of blanched broccoli (Brassica oleracea) due to acid and microbial growth. J Food Process Pres, 24, 253-263 https://doi.org/10.1111/j.1745-4549.2000.tb00417.x
- Lee H (1995) The measurement methods of the textural characteristics of fermented vegetables. Korean J Soc Food Sci, 11, 83-91
- Beirao-da-Costa S, Steiner A, Correia L, Empis J, Moldao-Martins M (2006) Effects of maturity stage and mild heat treatments on quality of minimally processed kiwifruit. J Food Eng, 76, 616-625 https://doi.org/10.1016/j.jfoodeng.2005.06.012
- Lee JW, Kim IW, Lee KW, Rhee C (2003) Effects of pasteurization and storage temperatures on the physicochemical characteristics of kiwi juice. Korean J food Sci Technol, 35, 628-634
- Koca N, Karadeniz F (2005) Effect of pH on chlorophyll degradation and colour loss in blanched green peas. Food Chem, 100, 609-615
- Canjura FL, Schwartz SJ, Nunes RV (1991) Degradation kinetics of chlorophylls and chlorophyllides. J Food Sci, 56, 1639-1643 https://doi.org/10.1111/j.1365-2621.1991.tb08660.x
- Lin Z, Schyvens EJ (1995) Influence of blanching treatments on the texture and color of some processed vegetables and fruits. J Food Process Pres, 19, 451-465 https://doi.org/10.1111/j.1745-4549.1995.tb00306.x
- Lopez-Ayerra B, Murcia MA, Garcia-Carmona F (1998) Lipid peroxidation and chlorophyll levels in spinach during refrigerated storage and after industrial processing. Food Chem, 61, 113-118 https://doi.org/10.1016/S0308-8146(97)00099-X
- Schwartz SJ, Lorenzo TV (1991) Chlorophyll stability during continuous aseptic processing and storage. J Food Sci, 56, 1059-1062 https://doi.org/10.1111/j.1365-2621.1991.tb14641.x
- Tarrega A, Del Carmen Gurrea M, Navarro JL, Carbonell JV (2013) Gelation of persimmon puree and its prevention by enzymatic treatment. Food Biopro Technol, 6, 2399-2405 https://doi.org/10.1007/s11947-012-0890-x
- Christensen SH (1986) Pectins. Food Hydrocolloids, 3, 205-230
- Rolin C (1993) Pectin. In : Industrial Gums - Polysaccharides and Their Derivatives (3rd Ed.), Whistler RL, BeMiller JN (Editor), Academic Press, New York, p 257-293
- Galanakis CM, Tornberg E, Gekas V (2010). The effect of heat processing on the functional properties of pectin contained in olive mill wastewater. LWT-Food Sci Tech, 43, 1001-1008 https://doi.org/10.1016/j.lwt.2010.01.004
- Gould WA (1991) Tomato Production, Processing and Technology (3rd). CTI Publications Inc, Maryland, Baltimore, USA, p 201-217
- Kim TH, Yun HJ, Park KG, Hong EK, Kim SR, Kim WN, Yun JC, Hong MK, Ryu KY (2011) Effects of improved heat treatment on microbial reduction and germination in sprout vegetable seeds. Korean J Food Sci, 43, 611-617 https://doi.org/10.9721/KJFST.2011.43.5.611
- Lee YK, Jun SY (2014) Effects of heat treatments on the microbial reduction and germination rates of red radish sprout seeds (Raphanus sativus). Korean J Food Preserv, 21, 544-548 https://doi.org/10.11002/kjfp.2014.21.4.544
- Lurie S (1998) Postharvest heat treatments. Postharvest Biol Technol, 14, 257-269 https://doi.org/10.1016/S0925-5214(98)00045-3
- Paull RE, Chen NJ (2000) Heat treatment and fruit ripening. Postharvest Biol Technol, 21, 21-37 https://doi.org/10.1016/S0925-5214(00)00162-9
- Vincente AR, Martinez GA, Civello PM, Chaves AR (2002) Quality of heat-treated strawberry fruit furing refrigerated storage. Postharvest Biol Technol, 25, 59-71 https://doi.org/10.1016/S0925-5214(01)00142-9
- Garcia JM, Aguilera C, Jimenez AM (1996) Gray mold in and quality of strawberry fruit following postharvest heat treatment. HortSci, 31, 255-257
- Yeom HW, Streaker CB, Zhang QH, Min DB (2000) Effects of pulsed electric field on the quality of orange juice and comparison with heat pasteurization. J Agri Food Chem, 48, 4597-4605 https://doi.org/10.1021/jf000306p
- Smooth JH, Nagy S (1942) Temperature and storage effects on percent retention and percent U. S. recommended dietary allowance of vitamin C in canned single-strength orange juice. J Agric Food Chem, 25, 135-141
- Sanchez-Moreno C, Plaza L, Ancos B, Pilar Cano M (2006) Impact of high-pressure and traditional thermal processing of tomato puree on carotenoids, vitamin C and antioxidant activity. J Sci Food Agr, 86, 171-179 https://doi.org/10.1002/jsfa.2321
- Spark AA (1969) Role of amino acid in non-enzymatic browning. J Sci Food Agric, 20, 308-315 https://doi.org/10.1002/jsfa.2740200513
- Sadler GD, Parish ME, Wicker L (1992) Microbial, enzymatic and chemical changes during storage of fresh and processed orange juice. J Food Sci, 51, 1187-1193
- Lodge N (1981) Two novel processed products. Food Technol, 16, 34-40
- Jeong SM, Son MH, Lee SC (2003) A survey on contents of phenolic compounds of market fruit and vegetables juices. J Basic Sci, 18, 117-123
- Odriozola-Serrano I, Soliva-Fortuny R, Hernandez-Jover T, Martin-Belloso O (2009) Carotenoid and phenolic profile of tomato juices processed by high intensity pulsed electric fields compared with conventional thermal treatments. Food Chem, 112, 258-266 https://doi.org/10.1016/j.foodchem.2008.05.087
- Odriozola-Serrano, Soliva-Fortuny R, Martin-Belloso O (2008) Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments. Eur Food Res Technol, 228, 239-248 https://doi.org/10.1007/s00217-008-0928-5
- Spanos GA, Wrolstad RE (1992) Phenolic of apple, pear and white grape juices and their changes with processing and torage - a review. J Agric Food Chem, 40, 1478-1487 https://doi.org/10.1021/jf00021a002
- Scott G (1997) Antioxidants in science, technology, medicine and nutrition. Albion Publishing, Chichester, England, p 80-92
- Stewart AJ, Bozonnet S, Mullen W, Jenkins GI, Lean MEJ Crozier A (2000) Occurrence of flavonols in tomatoes and tomato-based products. J Agric Food Chem, 48, 2663-2669 https://doi.org/10.1021/jf000070p
- Gardner PT, White TAC, McPhail DB, Duthie GG (2000) The relative contributions of Vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices. Food Chem, 68, 471-474 https://doi.org/10.1016/S0308-8146(99)00225-3
- Prior RL, Cap G, Martin A, Sofic E, McEwen J, O'Brien C, Lischner N, Ehlenfeldt M, Kalt W, Krewer G, Mainland CM (1998) Antioxidant capacity as influenced by total phenolic and anthocyanin content, maturity, and variety of Vaccinium species. J Agric Food Chem, 46, 2686-2693 https://doi.org/10.1021/jf980145d
- Benlloch-Tinoco M, Igual M, Rodrigo D, Martinez-Navarretea N (2013) Comparison of microwaves and conventional thermal treatment on enzymes activity and antioxidant capacity of kiwifruit puree. Innova Food Sci Emerg Technol, 19, 166-172 https://doi.org/10.1016/j.ifset.2013.05.007
Cited by
- Optimization of Acetic Acid Fermentation of Hardy Kiwi Vinegar using Low-pH Tolerant Acetobacter pasteurianus AFY-4 vol.28, pp.2, 2015, https://doi.org/10.17495/easdl.2018.4.28.2.136