• Korean Journal of Organic Agriculture
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• v.14 no.4
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• pp.399-410
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• 2006

This study was carried out to identity the effects of antifungal bacteria isolated from the soil grown kiwi fruit plants on the growth inhibition of Botrytis cinerea causing gray mold in kiwi fruit plants in the southern districts of Jeonnam. Two hundred and fifty antagonistic microorganisms were isolated and examined into the antifungal activity against Botrytis cinerea. We screened and isolated four bacterial strains which strongly inhibited Botrytis cinerea from the soil grown kiwi fruit plants. And the best antifungal bacterial strain which called CHO 163 was finally selected. Antagonistic microorganism CHO 163 was identified to be the genus Bacillus sp. based on the morphological and biochemical characterization. Bacillus sp. CHO 163 showed 86.9% of antifungal activity against Botrytis cinerea. By the bacterialization of culture broth and heated filtrates of culture broth, Bacillus sp. CHO 163 showed almost all of antagonistic activity against Botrytis cinerea. And we also confirmed that in vitro the treatment of Bacillus sp. CHO 163 cultured by SD+B+P broth efficiently controled the growth of Botrytis cinerea causing gray mold in kiwi fruit plants.

• 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.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.110-120
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• 2013

Five types of kiwi jelly were prepared with different rates of pressed kiwi juice and carrageenan, and their quality characteristics such as chemical composition, saccharinity, color, texture, and sensory attributes were measured. There were no significant changes in moisture, crude lipid, carbohydrate, but significant differences were shown in crude ash, crude protein, pH, and acidity. The pH decreased and acidity increased as the amount of added kiwi juice increased. The saccharinity of kiwi jelly increased with increased amount of added kiwi juice. Additionally, the total phenolic content, DPPH radical scavenging activity and content increased with increased amount of added kiwi juice. The hardness, gumminess, and chewiness increased with increased levels of carrageenan. As the amount of added carrageenan increased, the L values of kiwi jelly decreased. Based on the sensory evaluation test, kiwi jelly, JKJ(Jeju Kiwi Jelly)-3 was the best in the flavor, sweetness, texture, and overall acceptability. The chemical composition of JKJ-3 was as follows : moisture $75.1{\pm}0.5%$, carbohydrate $24.2{\pm}0.5%$, crude protein $0.29{\pm}0.05%$, and crude ash $0.44{\pm}0.02%$. The kiwi jelly, JKJ-3 of overall acceptability values in the sensory test for flavor, sweetness, hardness, texture and overall favorite were 3.65, 3.35, 3.35, 3.50 and 3.60, respectively, with the addition of 20% pressed kiwi juice and 2.3% carrageenan.

• Food Science and Preservation
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• v.13 no.4
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• pp.519-523
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• 2006

In order to evaluate the possibility as cooking alcohol (Mirim) and tendering materials, kiwi wine and kiwi liqueur were added into braising mackerel and beef. The result showed that the crude proteolytic enzyme activity was high in kiwi wine and liqueur at 91.02 and 87.56% respectively. The trimethylamine (TMA) content in braising mackerel was 6.60, 4.80 and 5.79 mg% in control group, kiwi wine group and kiwi liqueur group, respectively. Sensory test of boiled mackerel gained high score in kiwi wine and kiwi liqueur stoups compared with control group The tendering effect in beef was high in kiwi wine and kiwi liqueur groups compared with control group. Thus, kiwi wine and kiwi liqueur could be used as cooking alcohol.

• Research in Plant Disease
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• v.10 no.4
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• pp.304-309
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• 2004

Girdling of trunk and rainproof installation over kiwifruit (Actinidia deliciosa) trees were turned out to alleviate bacterial blossom blight effectively in kiwifruit orchards. The disease was most effectively prevented by girdling of tree trunks with 20 mm width around April 10 before about 45 days of flowering stage of kiwifruit, but control efficiencies were not affected by height of girdling on trunks above the ground. Use of a transparent polyvinyl film to protect kiwifruit trees from rain was more effective than windbreak net to prevent the disease, irrespective of kinds of rainproof installation. Installation of partial rainproof vinyl cover over kiwifruit trees around March 10 before about 75 days of flowering stage of kiwifruit prevented most of the disease occurrence on kiwifruit. It is expected that girdling of tree trunks and installation of partial rainproof vinyl cover over kiwifruit trees will be practical as environmentally friendly control methods to manage bacterial blossom blight in kiwifruit orchards.

• Journal of Bio-Environment Control
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• v.16 no.3
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• pp.252-257
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• 2007

This study was carried out to clarify the effects of antifungal Streptomyces sp. isolated from the soil grown kiwifruit on the growth inhibition of fruit rot (Botryosphaeria dothidea) infected in kiwi fruit plants in the southwestern districts of Jeonnam. Two hundred and fifty microorganisms were isolated and examined into the antifungal activity against Botryosphaeria dothidea. We screened and isolated six bacterial strains which have a strong inhibition against Botryosphaeria dothidea. And the best antifungal strain designated as the strain #120 showing 96.0% antifungal activity against Botryosphaeria dothidea was finally selected. The strain #120 was identified as Streptomyces sp. #120 based on its morphological, physiological, biochemical and chemotaxonomic characteristics.

• Horticultural Science & Technology
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• v.33 no.2
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• pp.259-267
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• 2015

This study was conducted to comparatively evaluate antioxidant capacity (AC) of seven cultivars of kiwifruit (Actinidia spp.) and their protective effects on neuronal PC-12 cells. The contents of total phenolics (TP) and total flavonoids (TF) of kiwifruits were also examined. Five cultivars of kiwifruit, Actinidia chinensis (cv. Haehyang and cv. Haegeum), A. eriantha (cv. Bidan), A. arguta ${\times}$ A. deliciosa (cv. Mansoo), and A. arguta (cv. Chiak), were bred in Korea, while two cultivars, A. deliciosa (cv. Hayward) and A. linguiensis (accession number 041AE), originated from New Zealand and China, respectively. Skin extracts of kiwifruit showed higher TP, TF, and AC than flesh extracts. The highest levels of TP and AC were found in cv. Bidan flesh extract among cultivars studied, but the TF content of cv. Bidan flesh extract was the lowest. The kiwifruit bred in Korea had higher AC than their counterparts. AC of kiwifruit had a highly positive linear correlation with TP and TF. The flesh extracts from cv. Hayward, cv. Haehyang, and cv. Haegeum significantly (p < 0.05) prevented PC-12 cells from oxidative stress induced using $H_2O_2$ compared to a control with $H_2O_2$ only. Overall, our results suggest that kiwifruit bred in Korea may offer a good source of antioxidants and serve as functional materials.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.3
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• pp.401-406
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• 2000

In development of the processed food, it is important not only to make the food delicious but to enhance its storage span and thermal stability without change of the food quality in color, which greatly affects the tastes of customers. Protopectinase (PPase) from Bacillus subtilis EK11 hydrolyses or dissolves protopectin in the middle lamella of plant tissues with the resultant separation of plant cells from each other, called enzymatic maceration. With the PPase, Kiwifruit was enzymatically macerated to separate cells to primary cell wall without damage. Yields of kiwifruit treated with PPase and mechanical maceration were 82% and 60%, respectively. Total and reducing sugars, crude protein and fat in the enzymatic maceration were well preserved as in the mechanical maceration. Importantly, over 95% of vitamin C, which is the most unstable component in application of the mechanical maceration, remained with intact form for one day after the enzymatic treatment. When the suspensions of kiwifruit macerated with both treatments had been stored at $4^{\circ}C for 6 days, the suspension of kiwifruit mechanically macerated was decolorized. whereas decolorization was not found in the enzymatically macerated kiwifruit. Moreover, the mechanically macerated kiwifruit was greatly deteriorated after heat treatment at $100^{\circ}C for 60 min ; the cell suspension of the exzymatically separated kiwifruit appeared to be stable, indicating the thermal stability. Thus, the PPase treatment could be a better choice for preparation of the highly valuable and functional processed food of kiwifruit as well as for prolonging the preservation period of the processed kiwifruit.

• Korean Journal of Plant Resources
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• v.24 no.1
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• pp.61-68
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• 2011

Loperamide-induced constipation reduced gastric emptying, small-intestinal and colonic motility, and these effects were prevented by Actindia chinensis(Gold Kiwi Fruit, GKF). In this study, the effects of Actindia chinensis on constipated male Sprague-Dawley rats induced by loperamide(2 mg/kg, s.c.,5 days) were investigated. Rats were randomly assigned to the normal control rats(regular diet), constipated rats(regular diet plus loperamide), constipated rats treated with 2.5% GKF(regular diet supplemented with 2.5% GKF plus loperamide), constipated rats treated with 5% GKF (regular diet supplemented with 5% GKF plus loperamide). There was less fecal excretion and lower fecal water content in loperamide-treated rats than in control rats. Oral administration of GKF blocked the decrease of fecal excretion and fecal water content in the loperamide-treated rats. Mucus production of crypt cell and mucus contents at fecal and mucosa surface were reduced by loperamide-treated rat. But colonic crypt cell contained increased mucin in the GKF treated group and mucus layer stained with alcian blue was significantly thicker in GKF treated rats compared with in loperamide-treated rats. In isolated rat ileum, loperamide produced inhibition of ileal motility. Pretreatment with methanolic extracts of GKF in isolated rat ileum prevented inhibition by loperamide. These findings indicated that the GKF was effective for alleviation of inhibition of colonic peristalsis by loperamide and that GKF might be of value in the prevention of constipation.

• Research in Plant Disease
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• v.10 no.4
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• pp.297-303
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• 2004

Bacterial blossom blight of kiwifruit (Actinidia deliciosa) has been mainly controlled by antibiotics. Among 15 candidate chemicals, streptomycin sulfate oxytetracycline WP, streptomycin copper hydroxide WP and oxolinic acid WP were selected as preventive bactericides against bacterial blossom blight of kiwfruit through in vitro and in vivo test. Spray of streptomycin sulfate oxytetracycline WP and streptomycin copper hydroxide WP at flowering period was most effective in controlling bacterial blossom blight of kiwifruit. Among the various combinations of spray times at different spray periods, optimum spray program of the preventive bactericides for the control of bacterial blossom blight of kiwifruit was turned out to be 3 times application with 10 day-interval from early May during the flowering season of kiwifruits.