• Korean Journal of Environmental Agriculture
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• v.41 no.3
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• pp.158-166
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• 2022

BACKGROUND: Kiwifruit is a fruit tree with relatively small cultivation area in Korea and researches on its soil and physiology are very limited compared to those on cultivar development. Therefore, there are limited information for farmers to cope with the reduction in productivity due to various physiological disorders and premature aging. This study was conducted to investigate the soil and leaf chemical properties, and fruit characteristics, which will be used as basic data for stable kiwifruit orchard soil management. METHODS AND RESULTS: The soil and leaf chemical properties, and fruit characteristics were investigated for two years in 16 kiwifruit orchards growing 'Hayward' (Actinidia deliciosa) in Jeollanam-do and Gyeongsangnam-do. Soil and leaf samples were collected in July and fruit quality was investigated by harvesting fruits about 170 days after full bloom. The average soil chemical properties of kiwi orchards were generally higher than the recommended level, except for pH, and especially, the exchangeable potassium reached about 300% of the recommended level. The proportions of orchards that exceeded the recommended level of soil chemical properties were 63, 31, 100, 69, 94, 88 and 69% for pH, EC, organic content, available phosphate, and exchangeable potassium, calcium and magnesium, respectively. Thirty-three percent of orchards had more than 100 mg/kg of nitrate nitrogen in soil. Available phosphate in soil showed a significantly positive correlation with leaf nitrogen, phosphoric acid and calcium content, but showed a significantly negative correlation with leaf potassium content. The magnesium content in the leaves was significantly correlated with soil pH. The highest fruit weight was observed in about 25 g/kg of leaf nitrogen content which could be attained when plants were grown on the soil containing about 100 mg/kg of nitrate nitrogen content. The average soluble solids content among 16 orchards was 9.58 °Brix at harvest and 13.9 °Brix after ripening, which increased about 45%, and the average fruit weight was about 110 g. CONCLUSION(S): For fruit quality, fruit soluble solids (sugar compounds) content was significantly correlated with leaf potassium content, fruit hardiness with leaf total nitrate, calcium and magnesium, and fruit titratable acidity with leaf magnesium; however, leaf calcium and magnesium negatively affect the soluble solids contents in fruits.

• Korean Journal of Food Science and Technology
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• v.43 no.2
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• pp.230-234
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• 2011

According to the Codex committee, the maximum allowable level for lead in fruits is 0.1 mg/kg. This survey was conducted as a surveillance program following the establishment of safety guideline for fruits in Korea. Concentrations of lead (Pb), cadmium (Cd), arsenic (As) and mercury (Hg) were measured in 927 samples using a ICP-MS and a mercury analyzer. The recoveries of microwave digestion method were 86.0-110.4% for Pb, 81.0-104.0% for Cd and 82.0-104.7% for As by standard addition method. The recovery of direct mercury analyzer was 106.5% for Hg. The average levels of Pb in ${\mu}g/kg$ were $10.0{\pm}12.8$ for apple, $8.8{\pm}10.9$ for pear, $4.1{\pm}4.4$ for persimmons, $14.9{\pm}12.3$ for mandarin, $7.1{\pm}6.5$ for orange, $3.1{\pm}3.3$ for banana, $8.8{\pm}8.9$ for kiwi, and $9.3{\pm}9.7$ for mango. The average levels of Cd in ${\mu}g/kg$ were $0.4{\pm}0.3$ for apple, $2.0{\pm}1.6$ for pear, $0.3{\pm}0.3$ for persimmon, $0.1{\pm}0.1$ for mandarin, $0.1{\pm}0.1$ for orange, $1.3{\pm}1.8$ for banana, $0.5{\pm}0.5$ for kiwi, and $0.7{\pm}0.6$ for mango. The average levels of As in ${\mu}g/kg$ were $2.0{\pm}2.1$ for apple, $1.2{\pm}1.3$ for pear, $1.5{\pm}1.2$ for persimmon, $0.8{\pm}0.3$ for mandarin, $1.5{\pm}0.5$ for orange, $1.8{\pm}1.2$ for banana, $1.6{\pm}1.5$ for kiwi, and $1.2{\pm}1.5$ for mango. The average levels of Hg in ${\mu}g/kg$ were $0.5{\pm}0.4$ for apple, $0.3{\pm}0.2$ for pear, $0.2{\pm}0.1$ for persimmon, $0.2{\pm}0.1$ for mandarin, $0.2{\pm}0.1$ for orange, $0.2{\pm}0.0$ for banana, $0.2{\pm}0.2$ for kiwi, and $0.6{\pm}0.2$ for mango. Based on the Korean public nutrition report 2005, these levels (or amounts) are calculated only at 0.17% for Pb, 0.013% for Cd and 0.006% for Hg of those presented in provisional tolerable weekly Intake (PTWI) which has been established by FAO/WHO. Therefore, the levels presented here are presumed to be adequately safe.

• Journal of Nutrition and Health
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• v.42 no.6
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• pp.523-535
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• 2009

The aim of this study was to examine and compare the eating habits and dietary intake patterns of people with or without allergy by the survey during August-September, 2008. The 131 subjects aged 10'-50' (AG = allergy group, n = 62; NG = non-allergy group, n = 69) participated in this study. The questionnaire included general characteristics, dietary habits, and food frequency. Income level tended to be higher in AG than in NG, and AG had more pets and flower pots than NG (p < 0.01). In AG, most affected area of allergy was the skin and the subjects in AG experienced the mixed symptoms and more than 2 types of allergy. Family history of allergy was highly related with allergy of the subjects (AG: 66.1%, NG: 33.9%). Both groups did not exercise regularly, but frequency of alcohol drinking in AG was significantly higher than in NG (p < 0.01). AG skipped meals and had snacking more often than NG (p < 0.05). Most favorite snacks in AG were instant foods, fast foods, cookies, and ice cream (p < 0.05). Therefore, AG tended to consume more allergy-related foods than NG. Highly-consumed allergy-related foods were egg, pork, walnut, onion, tuna, shellfish, and kiwi (p < 0.05). Therefore, nutrition education and guidance is needed to establish good eating habits, food intakes, and life style in people having allergy.

• Journal of the Korean Society of Food Culture
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• v.5 no.3
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• pp.301-311
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• 1990

The agriculture of Korea was begun in the neolithic era partly and generalized around 4,000 B.C. Discovery of acorn and stoneworks used in agriculture in neolithic era in 8,000 B.C to 6,000 B.C suggests that prehistoric ancestors of Korean night use acorn, hazel-nuts, and haws, etc. as foods. Cultivation of chestnuts, peaches, plums, pears, and japanese apricots was found in Mahan, the tribal states, and in the period of three kingdoms and Balhae dynasty too. In the period of Koryo, pears, plums, japanese apricots, pine nuts, apricots, grapes, jujubes, gingko nuts, oranges, and citrons were cultivated and used in diet. Sejongsilrokjiriji(1454), a geography of the early chosun, and Sinjungtonggukyojisungnam(1492) show that they cultivated almost all fruits we are now cultivating such as hazel-nuts, haws, nutmeg nut, and so on. Loquats seem to be brought in the early chosun era and figs around 16th century. Pecans, sweet cherries were brought around 1,900 and recently tropical fruits like kiwis were brought in and used in a large scale. In addition, Some fruits were used in medical treatments. Fruits increase the pleasure of the diet and sometimes they are used as a measure of a standard of living. Fruits have been improved and used for a long time, their status in our diet will be maintained resolutly.

• Korean journal of food and cookery science
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• v.24 no.1
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• pp.68-75
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• 2008

The aim of this study was to evaluate the quality characteristics and antioxidant activity of yogurt containing spirulina. Yogurt base was prepared from skim milk added with $0.25{\sim}1%(w/v)$ spirulina powder and fermented with lactic acid bacteria (S. thermophilus : L. bulgaricus = 1 : 1) at $40^{\circ}C$ for 12 hr. Kiwi puree and oligosaccharides were then added. The addition of 1% spirulina powder stimulated the growth of lactic acid bacteria, which showed the highest viable cell count ($3.4{\times}10^9$ CFU/mL), and increased the titratable acidity (1.10%). The viscosity range of the yogurt was 6,000 to 9,000 cP, and the sugar content of the yogurt was around 18 $^{\circ}Brix$. The antioxidant activities were determined using the DPPH method, and the hydroxyl radical scavenging activity of the yogurt containing spirulina was higher than that of the control. The sensory evaluation scores for appearance, odor, taste, overall acceptability and buying intention were higher in the yogurt containing 0.25% spirulina than in the other groups. The amount of macronutrients in the yogurt containing spirulina was higher than that in the control. In addition, the amounts of micronutrients in the yogurt containing spirulina was significantly increased. According to these results, the optimum concentration of spirulina powder is around 0.25%.

• Journal of agriculture & life science
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• v.46 no.6
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• pp.17-24
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• 2012

Soil types for cultivated crops are approximately compose of volcanic ash soils for black(21%) and dark brown soils(41%), and non-volcanic ash soil of red-yellow soil(17%) in Jeju Island. The effects of these soils on fruit qualities of kiwifruit 'Jecy Gold'(Actinidia chinensis cv. Jecy Gold) were investigated in non-heating plastic house. Soil moisture potential was the lowest in the red-yellow soil during fruit growth. However, transverse diameter of fruit in the red-yellow soil was tends to be smaller than in volcanic ash soils, but longitudinal length of fruit was not shown difference by soil types during fruit maturation. Soluble solids in fruit was not differed by soil types until 140 days after of anthesis, after that the red-yellow soil was the highest. No difference on acid contents and hardness of fruit by soil types. Fructose, glucose and sucrose contents in harvested fruit were $4.45{\pm}2.08$, $5.43{\pm}1.13$, and $2.40{\pm}0.40%$ for the red-yellow soil, $2.51{\pm}0.55$, $3.52{\pm}0.86$, and $0.79{\pm}0.33%$ for the black soil and $2.54{\pm}0.47$, $3.52{\pm}0.73$, and $0.73{\pm}0.38%$ for the dark brown soil, respectively. These results show that soluble solid and free sugars in fruit were affected by soil types. It is estimated that soil moisture was rapidly drought in the red-yellow soil of non-volcanic ash soil than in the black and dark brown soils of volcanic ash soil.

• Journal of Food Hygiene and Safety
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• v.37 no.4
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• pp.260-270
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• 2022

In this study, we tested for pesticide residues in 114 samples representing 20 different types of fruit circulating in Gyeonggido. A total of 341 pesticides were identified via a multi-residue method using GC-NPD, GC-ECD, GC-MSMS, and LC-MSMS. In whole fruit, pesticides were detected in 48 cases, with a concentration range of 0.0025-0.1663 mg/kg. In the peels, pesticides were detected in 85 cases, with a concentration range of 0.0026-4.7185 mg/kg and a higher average concentration than was found in whole fruit. In the pulp, pesticides were detected in 8 cases, with a concentration range of 0.0021-0.0993 mg/kg. In most of the peels, pesticides were detected below MRL. In the kiwi peel, deltamethrin (with an MRL of 0.05 mg/kg) was detected at 0.1020 mg/kg. Since MRLs are applied to whole fruit, these levels are not unsuitable for ingestion. However, washing is recommended before ingestion to promote healthier and safer inclusion of the peel in the diet. Continuous monitoring of the peel and pulp is indicated.