• Preventive Nutrition and Food Science
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• v.11 no.2
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• pp.89-93
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• 2006

Methanol extracts (80%, $10{\mu}g/mL$) of Actinidia chinensis (AC) and Zizyphus jujube(ZJ) inhibited histamine release from rat peritoneal mast cells (RPMCs) induced by compound 48/80. Evaluation of AC and ZJ solvent fractions (chloroform, ethylacetate, butanol and water) revealed that the butanol fraction of AC at $5{\mu}g/mL$ and water fraction of ZJ at $1{\mu}g/mL$ exhibited the highest anti-allergic effects. Combination of the butanol fraction of AC and water fraction of ZJ when combined showed higher inhibition of histamine release than either alone. The levels of cAMP in RPMCs treated with AC and ZJ were significantly increased compared to the compound 48/80 treated control. Our findings suggest that the extracts from AC and ZJ may alleviate immediate hypersensitivity reactions through the increase of cAMP in the mast cells.

• Applied Biological Chemistry
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• v.35 no.2
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• pp.126-131
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• 1992

For the development of kiwifruit storage method applicable to farm level, several quality indicator of kiwifruit(Actinidia chinensis Planch.) were measured during storage at modified atmosphere(MA) conditions(0.04, 0.06, 0.08 and 0.10 mm PE Film). The results obtained from the experiment were as follows. The highest firmness was marked by the kiwifruit kept in 0.06 mm thick film bag and the lowest weight loss was shown in 0.10 mm thick film bag. The largest production of respiratory rate was occured after storage for 30 days. The concentration of $O_2\;and\;CO_2$ in 0.06 mm thick film bag was 2.6% and 3.2% after storage for 60 days, respectively. It could be concluded that the optimum PE film thickness for MA storage of kiwifruit was 0.06 mm.

• Journal of Korean Medicine for Obesity Research
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• v.17 no.2
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• pp.87-95
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• 2017

Objectives: This study was conducted to evaluate efficacy and safety of Punica granatum L. Actinidia chinensis Planch. mixed extract on body fat. Methods: Thirty women were recruited ($25kg/m^2{\leq}body$ mass index [BMI]${\leq}29.9kg/m^2$) ($19yr{\leq}age{\leq}38yr$) and randomized to receive Punica granatum L. Actinidia chinensis Planch. mixed extract or placebo for 8 weeks. During the test, they visited four times including screening. Body fat mass, body fat rate, anthropometric dimensions at waist and hip, waist-hip ratio, total cholesterol, triglyceride, low density lipoprotein-cholesterol (LDL-C), and high density lipoprotein-cholesterol (HDL-C) were measured at screening and 8 weeks after screening. Adverse reaction were also checked each visit. Results: There were no significant differences in all index. But when divide experimental group by BMI index, age, and compliance, less than BMI $27kg/m^2$ group decreased body weight, body fat mass and more than BMI $27kg/m^2$ group also decreased body weight, body fat mass and waist circumference. Less than age 30 years group showed decline of waist circumference, fat free rate and T-cholesterol and more than age 30 years group showed decline of fat free mass. Group with compliance more than 95% was decreased BMI, fat free mass, and hip circumference. Conclusions: There was no significant efficacy as compared with placebo group, but as divide experimental group according to BMI index, age, compliance, mixed extract might be effective to reduce obesity index.

• Research in Plant Disease
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• v.29 no.4
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• pp.425-432
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• 2023

Kiwifruit industry has been threatened by the emergence of kiwifruit vine decline syndrome causing plant death within one or two years from symptom appearance. The main symptoms of this syndrome are root cortex breakdown, leaf necrosis, phylloptosis, fruit skin wrinkling, and twig wilting. Kiwifruit vine decline syndrome occurred on both Actinidia chinensis var. chinensis and A. chinensis var. deliciosa in mid-summer after rainy season. Kiwifruit vine decline syndrome was turned out to be severely occurred in wettable clay soils affected by waterlogging or poor aeration. No pathogens were directly correlated with the syndrome. Kiwifruit vine decline syndrome could be expected to be efficiently prevented controlled using Bounty 71 rootstock tolerant to water stress such as waterlogging.

• Horticultural Science & Technology
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• v.35 no.2
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• pp.199-209
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• 2017

This study detailed the effects of 1-methylcyclopropene (1-MCP) on ripening and fruit quality in red-fleshed kiwifruit (Actinidia chinensis) stored at 0 or $10^{\circ}C$ for 20 days, and $20^{\circ}C$ for 13 days. The quality of the fruit was assessed by measuring ethylene production, respiration rate, weight loss, firmness, flesh color, soluble solids content (SSC), and titratable acidity (TA), along with a sensory evaluation. Compared to untreated kiwifruit, fruit treated with $1{\mu}L{\cdot}L^{-1}$ 1-MCP for 24h at $20^{\circ}C$ prior to storage showed a delay in ripening and maintained fruit quality during storage. Ethylene production and respiration rate were affected by 1-MCP treatment only in fruit stored at $20^{\circ}C$, where the values were markedly higher compared to kiwifruit stored at 0 and $10^{\circ}C$. 1-MCP treatment resulted in a clear reduction in weight loss due to a delay in fruit ripening. The firmness of kiwifruit stored at 10 and $20^{\circ}C$ decreased significantly compared to fruit stored at $0^{\circ}C$, but 1-MCP treatment led to a reduction in this loss. Upon storage, SSC increased while TA decreased across all treatments. Sensory evaluation scores increased with decreasing firmness and acidity and increasing SSC. The shelf life of kiwifruit stored at $0^{\circ}C$ was extended without any chilling injury or color changes. In summary, the results show that 1-MCP treatment can potentially maintain quality and delay ripening of red-fleshed kiwifruit stored at all storage temperatures.

• Food Science of Animal Resources
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• v.29 no.3
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• pp.317-324
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• 2009

In order to reduce the increased hardness of beef bulgogi due to hydrostatic pressure (HP), kiwifruit (Actinidia chinensis) was applied. To understand the changes of shear force in beef bulgogi with kiwifruit induced by HP, changes in chemical properties of myofibril (Mf) with 10% kiwifruit induced by HP were investigated. From the SDS-PAGE patterns of Mf with 10% kiwifruit, there was an observed increase in the degradation of myosin heavy chain (MHC) by HP (300-500 MPa) to that by 0.1 MPa. This result indicates that HP may enhance enzyme action from a kiwifruit for the degradation of MHC, and the similar phenomenon occurred in the beef bulgogi with kiwifruit induced by HP. The shear force of beef bulgogi without a kiwifruit induced by 400 and 500 MPa significantly increased compared to that by 0.1 MPa (p<0.05). However, in the beef bulgogi with 10% or 20% kiwifruit, the shear force induced by 400 or 500 MPa was similar or slightly lower than that by 0.1 MPa. Consequently, adding kiwifruit to bulgogi could reduce the hardness of HP-induced beef bulgogi due to the enzyme action in the kiwifruit accelerated by HP.

• 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.

• Horticultural Science & Technology
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• v.30 no.3
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• pp.334-337
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• 2012

A new promising kiwifruit, 'Halla Gold' variety with yellow flesh and being harvested in October, was developed at the Agricultural Research Center for Climate Change, National Institute of Horticultural and Herbal Science, Rural Development Administration, Korea in 2007. This variety was derived from the seedling population crossed between Actinidia chinensis cv. Golden Yellow and A. chinensis cv. Songongu in 1997. It was selected out of 2,971 seedlings. Characteristic trials were carried out from 2001 to 2003. After the selection, adaptability test was also conducted at kiwifruit orchards in Jeju Island from 2003 to 2007. Shoots of 'Halla Gold' sprout slightly stronger than those of 'Jecy Gold' but weaker than 'Hort16A' and the color of leaf is green. Fruit shape is oblong and fruit skin color is yellowish-dark green without hair. The average weight of fruit is 106.3 g. Fruit has a moderate size soft core, yellow pericarp, and fragile and juicy flesh. Soluble solids content is $14.7^{\circ}$ Brix and acidity is 1.4%. The harvesting time is about 10 days earlier than 'Jecy Gold' and about 20 days ahead of 'Hort16A'. The storage life is about 90 days at $2^{\circ}C$. This variety can be recommended for cultivating at low land area bellow 100 m sea level in Jeju Island or under shelter to prevent disease and cold injury.

• Korean Journal of Plant Resources
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• v.17 no.2
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• pp.107-115
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• 2004

To develop universal primers for phylogenetic analysis and species-specific marker for breeding program of kiwifruit, eighteens primers were designed from kiwifruit genome-specific repeat sequences. Seven species including twenty two varieties collected from native eastern Asia were examined using 18 to 22 mer kiwifruit target(KT) primers. among eighteen primers, we selected seven primers for phylogenetic relationship. The genus Actinidia was divided into two large groups; group I,A. arguta, A. melanandra, A. kolomikta, and A. marcrosperma, characterized by the non-hair in fruits and loaves or a few pubescences only in young stage, which belongs to the section Leiocarpae, and group II, A. chinensis, A. deliciosa, and A. eriantha, characterized by a lot of hairs only in young fruit stage and with a lot of hairs or fuzzes in leaves and branches, which belongs to the section Stellatae. Group II especially belongs to the series Perfectae of the section Stellatae and was divided into two subgroups; subgroup I containing A. chinensis and A. deliciosa, and subgroup II containing A. eriantha. In contrast, the two species, A. chinensis and A. deliciosa, which are known to have common parents, were divided into two independent subgroups with 80％ of a similarity value. On the other hand, we selected KT6F for variety specific bands, KT12E primers for 'Hayward' and 'Tomuri'. KT7F or KT12F primers were useful for analysis of inheritance pattern in kiwifruit cross-breeding. We suggest that these primers will be a powerful tool for elucidating phylogenetic relationship and selection of novelty kiwifruit in a breeding program.

• Food Science and Biotechnology
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• v.16 no.4
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• pp.526-530
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• 2007

The objective of this study was to establish the optimum alcohol fermenting conditions for the processing of kiwi wine and vinegar products. Six yeast strains were examined for their alcohol production from kiwi at $30^{\circ}C$ for 72 hr with continuous shaking at 100 rpm. Under these conditions, Saccharomyces kluyveri DJ97 produced the highest alcohol content of 10.2%. As the fermentation time extended to 96 hr, the alcohol content reached a maximum of 12.75%. The optimum alcohol fermenting conditions for kiwi fruit were accomplished when kiwi was added to an equal amount of water, inoculated with S. kluyveri DJ97 and fermented at $30^{\circ}C$ for 96 hr with continuous shaking. The content of soluble solids decreased as the alcohol concentration increased, whereas little change was observed in the pH and titratable acidity during the low temperature aging process. Other alcoholic compounds, such as methanol, isopropanol, n-propanol, isobutanol, and isoamylalcohol, tended to increase as fermentation progressed.