• 한국식품과학회지
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• 제50권2호
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• pp.238-243
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• 2018

본 연구는 키위 가공 방안의 하나로 소금물 또는 설탕물로 전처리한 후 된장과 고추장을 담금원으로 하여 장아찌를 제조하였다. 기능성 키위장아찌의 활용 가능성을 제시하고자, 키위장아찌의 총페놀, 총플라보노이드, 바이타민 C 함량과 산화방지능을 비교 분석한 후 관능 평가를 실시하였다. 골드키위는 그린키위보다 더 높은 총페놀, 총플라보노이드, 바이타민 C 함량을 보였으며, 장아찌 제조 시 원과보다 높은 총페놀 함량과 산화방지능을 나타냈다. 전처리로 설탕을 이용할 경우 소금과 비교하여 총플라보노이드 함량은 감소하였지만 높은 바이타민 C 함량을 보였다. 또한 담금원으로 된장을 이용 시 고추장과 비교하여 높은 총페놀 함량과 산화방지능을 나타냈다. 관능 특성에서는 설탕과 고추장을 이용한 장아찌에서 높은 기호도 평가를 보였으나, 된장으로 만든 장아찌와 비교하여 낮은 산화방지능을 보였다. 된장 처리시 발생하는 맛, 향미 등의 낮은 기호도는 설탕을 이용한 전처리 과정으로 보완하였다. 결론적으로 설탕과 된장을 이용한 키위장아찌 제조는 키위의 낮은 저장성과 기호도에서 발생하는 단점을 극복하며 산화방지능을 높일 수 있는 방법이라고 판단된다.

• The Plant Pathology Journal
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• 제32권6호
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• pp.545-551
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• 2016

A bacterial pathogen, Pseudomonas syringae pv. actinidiae (Psa), is a causal agent of kiwifruit bacterial canker worldwide. Psa biovar 3 (Psa3) was first detected in 2011 at an orchard in Dodeok-myeon, Goheung-gun, Jeonnam Province in Korea. In this study, we present the results of an epidemiological study regarding Psa3 occurrence on kiwifruit orchards in Korea for the period of 2013 to 2015. Since the first detection of Psa3 in 2011, there was no further case reported by 2013. However, Psa3 was rapidly spreading to 33 orchards in 2014; except for three orchards in Sacheon-si, Gyeongnam Province, most cases were reported in Jeju Island. Entering 2015, bacterial canker by Psa3 became a pandemic in Korea, spreading to 72 orchards in Jeju Island, Jeonnam, and Gyeongnam Provinces. Our epidemiological study indicated that the first Psa3 incidence in 2011 might result from an introduction of Psa3 through imported seedlings from China in 2006. Apart from this, it was estimated that most Psa3 outbreaks from 2014 to 2015 were caused by pollens imported from New Zealand and China for artificial pollination. Most kiwifruit cultivars growing in Korea were infected with Psa3; yellow-fleshed cultivars (Yellow-king, Hort16A, Enza-gold, Zecy-gold, and Haegeum), red-fleshed cultivars (Hongyang and Enza-Red), green-fleshed cultivars (Hayward and Daeheung), and even a kiwiberry (Skinny-green). However, susceptibility to canker differed among cultivars; yellow- and red-fleshed cultivars showed much more severe symptoms compared to the green-fleshed cultivars of kiwifruit and a kiwiberry.

• Animal Bioscience
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• 제37권5호
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• pp.908-917
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• 2024

Objective: Although pork loins is not a tough meat, they need to develop meat products with a soft texture for the elderly. This study focused on the physicochemical properties and tenderness characteristics of pork loin injected with green kiwifruit juice (GRJ) and gold kiwifruit juice (GOJ) during various incubation times. In addition, the antioxidant activities of hydrolysate derived from the hydrolysis of pork loin by kiwifruit juice protease were evaluated. Methods: The pork loin was injected with 10% and 20% GRJ and GOJ, under various incubation times (0, 4, 8, and 24 h). Then, the physicochemical properties and tenderness of pork loins were measured. 2,2- diphenyl-1-picrylhydrazyl radical scavenging activity and reducing power were conducted to determine hydrolysate's antioxidant activities derived from pork loin's hydrolysis by kiwifruit juice protease. Results: GRJ had greater tenderizing ability than GOJ, even at the 10% addition. When kiwifruit juice was injected into pork loin, the tenderness increased with increasing incubation time. This was confirmed by the decrease in intensity of the myosin heavy chain (MHC) band in sodium dodecyl sulfate-polyacrylamide gel electrophoresis. In particular, the MHC band decreased at 8 h for both 10% GRJ and 20% GOJ and at 4 h for 20% GRJ alone. The highest myofibril fragmentation index and peptide solubility were observed in pork loin treated with 20% GRJ compared to the other treatments during incubation. The 10% GRJ and 20% GOJ treatments showed similar levels of antioxidant activity of the protein hydrolysates in pork loin, and 20% GRJ showed the highest activity among the treatments. Conclusion: Kiwifruit juice had protease activity, and GRJ was more useful for tenderizing meat products than GOJ. Thus, GRJ at 10% could be a potential agent to tenderize and enrich the natural antioxidant activity through the proteolysis of pork loin.

• 한국식품조리과학회지
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• 제19권4호
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• pp.511-520
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• 2003

This study was carried out to determine the effects of various contents of kiwifruit contents on the quality characteristics of mixed polysaccharide gels made from $\kappa$-carrageenan and locust bean gum. The color value, gelling temperature, melting temperature, break down rate, syneresis, rupture properties, TPA properties and sensory properties of mixed polysaccharide gels with various contents of kiwifruit contents were measured. As the kiwifruit contents was increased, the lightness (L), yellowness (b) and greenness (-a) of the mixed polysaccharide gels increased. There were no differences in the color values of gels during storage. As the kiwifruit content was increased, the gelling and melting temperatures of the mixed polysaccharide gels also increased. The mixed polysaccharide gels with high kiwifruit contents were difficult to melt, and it seemed that the addition of kiwifruit to the mixed polysaccharide gels could improve the thennal stability of the gels. The syneresis of the gel increased with increasing storage time, whereas the addition of kiwifruit to the gel resulted in suppression of syneresis. With regard to the rupture properties, stress, energy and strain, they were all decreased with increasing kiwifruit contents. The TPA properties, adhesiveness, hardness and chewiness increased and cohesiveness decreased with increasing kiwifruit contents. The results showed that the gel became tough and adhesive, and could be easily broken under small deformation, with increasing kiwifruit contents. The sensory evaluation showed that the green color, aroma, sweetness and sourness increased with increasing kiwifruit contents. The texture, adhesiveness, springiness and cohesiveness decreased, and brittleness and hardness increased, with increasing kiwifruit contents. The overall acceptability of the gel with 30% kiwifruit content was the highest. Thus, mixed polysaccharide gels made from kiwifruits could be useful, as the addition of kiwifruit to a mixed polysaccharide gel results in a good aroma, taste and stability, despite a lowering of the textural properties.

• The Plant Pathology Journal
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• 제33권4호
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• pp.351-361
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• 2017

Bacterial canker is the largest limiting factor in the cultivation and production of kiwifruit worldwide. Typical symptoms comprise necrotic spots on leaves, canker and dieback on canes and trunks, twig wilting, and blossom necrosis. Pseudomonas syringae pv. actinidiae (Psa), which is the causal agent of kiwifruit bacterial canker, is divided into four biovars based on multilocus sequence analysis of different genes, additional PCR testing of pathogenic genes (argKtox cluster, cfl, and various effector genes), and biochemical and physiological characterization. Bacterial canker caused by Psa biovar 2 designated Psa2 was detected for the first time on the green-fleshed kiwifruit cultivar Hayward in 1988 and the yellow-fleshed kiwifruit cultivar Hort16A in 2006 in Korea. Psa biovar 3 designated Psa3, responsible for the current global pandemics of kiwifruit bacterial canker, began to appear in Korea in 2011 and caused tremendous economic losses by destroying many vines or orchards of yellow-fleshed kiwifruit cultivars in one or several growing seasons. Bacterial canker epidemics caused by both Psa2 and Psa3 are prevalent in Korea in recent years. In this review, we summarize the symptomatology, etiology, disease cycle, diagnosis, and epidemiology of kiwifruit bacterial canker in Korea.

• 식물병연구
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• 제24권3호
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• pp.175-181
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• 2018

2013년과 2014년 자연감염된 과수원에서 재배되는 국산 골드키위 품종인 해금에서 발생하는 궤양병, 세균성점무늬병과 과실무름병의 발병률을 그린키위 품종인 헤이워드와 비교하였다. 2013년과 2014년 P. syringae pv. actinidiae biovar 2 (Psa2)에 자연감염된 키위 과수원에서 함께 재배되고 있는 헤이워드 품종에서궤양병발병률은각각18.5%와17.3%인반면에해금 품종에서 궤양병 발병률은 1.2%와 0%였다. 2013년과 2014년 A. valerianellae에 의한 세균성점무늬병 발병률은 63.5%와 16.2%였으나 해금 품종에서는 전혀 발병되지 않았다. 2013년 관행방식에 의해 함께 재배되고 있는 과수원에서 헤이워드와 해금 품종에서 과실무름병 평균 발병률은 각각 24.2%와 6.3%였으며 2014년에는 각각 20.5%와 4.4%였다. 두 품종 모두에서 과실무름병을 일으키는 가장 중요한 병원균은 B. dothidea로 확인되었다.

• 식물병연구
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• 제23권1호
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• pp.1-18
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• 2017

키위 궤양병균인 Pseudomonas syringae pv. actinidiae는 최근 전세계에서 심각하게 경제적 손실을 초래하고 있다. 궤양병균은 우리나라에서 그린키위와 골드키위 품종들을 각각 1988년과 2006년부터 침해해왔다. 최근에는 오염된 수입꽃가루에 의해 유입된 궤양병균 biovar 3 (Psa3)가 주변 키위 재배 농가로 2차감염에 의해 급속하게 확산되어 골드키위와 레드키위 품종들에 대발생하여 피해를 주고 있다. 이 총설에서는 지난 30년간 수행한 연구 업적과 현장 경험 그리고 세계적인 주요 연구 산물들을 기초로 하여 궤양병 발생 회피, 경종적 방제, 궤양병균의 전파 차단, 조기 진단, 전염원 제거, 침입 차단, 약제 방제, 나무 치료 등 다양한 키위 궤양병 관리방법들을 요약하여 장차 키위나무를 건강하게 재배할 수 있도록 농가에서 실용적으로 사용할 수 있는 매뉴얼을 제시하고자 한다.

• The Plant Pathology Journal
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• 제17권2호
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• pp.110-113
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• 2001

Post-harvest diseases of kiwifruit caused severe damages on the fruits during storage, transportation, marketing and consumption. Phomopsis sp. was reported to be one of the major causal organisms of post-harvest fruit rots of kiwifruit. Symptoms of stem-end rot caused by Phomopsis sp. appeared at the stem-end area of the fruit as it ripened. The brown pubescent skin at the area became soft and lighter in color than the adjacent firm healthy tissues. A watery exudate and white mycelial mats were frequently visible at the stem-end area forming a water-drop stain down the sides on the dry brown healthy skin. When the skin was peeled back, the affected flesh tissue was usually watersoaked, disorganized, soft and lighter green than the healthy tissue. Phomopsis sp. was consistently isolated from the diseased fruits, and its pathogenicity was confirmed by an artificial inoculation test on healthy fruit of kiwifruits. The mycological characteristics of the telemorph state of the fungus produced on potato-dextrose agar were in accordance with those of Diaporthe actinidiae. This is the first report on the occurrence of a telemorph state of D. actinidiae as the causal organism of stem-end rot of kiwifruit in Korea.

• 한국유기농업학회지
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• 제19권spc호
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• pp.242-246
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• 2011

Organic kiwifruit orchard soils were compared with conventional ones in Korea. Soil structure of organic soil had higher gaseous and liquous phase as well as soil porosity in the surface soil. Although the nutritional level of each orchards were quite different among soils, the analysis of both system revealed that organic kiwifruit orchard soil had similar or even higher nutrient level (N and organic matter content in surface soil) compared to conventional ones. The organic matter content of deep soil also had the high tendency in deep soil of organic soil. Higher level of nitrogen in organic surface soil is presumably due to the excessive application of organic compost and liquid fertilizer rather than the contribution by grasses such as green manure. Available phosphorous level of organic system was quite high but similar in surface soil of both system, compared to the recommended level. Potassium, calcium and magnesium levels were also enough in organic kiwifruit orchard soils.

• 식물병연구
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• 제19권1호
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• pp.1-6
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• 2013

그린키위 품종 'Hayward'와 골드키위 품종 'Hort16A'가 같은 과수원에서 나란히 재배되고 있는 제주도 서귀포시 성산읍 신산리에 있는 키위 재배농가 포장에서 2009년과 2010년 국내에서 키위 과실연부병(무름병) 방제약제로 등록되어 있는 살균제인 베노밀 수화제 및 지오판 수화제와 키위 재배농가에서 관행적으로 많이 사용하는 카벤다짐 디에토벤카브 수화제의 적정 살포시기, 살포간격 및 살포횟수를 조사하였다. 약제간 방제효과는 베노밀 수화제, 티오파네이트메틸 수화제, 카벤다짐 디에토펜카브 수화제 순이었다. 개화 전부터 약제를 살포하는 것보다 수정 후 약제를 살포하는 것이 방제효과가 높았으나 수정 후 약제살포하는 시기가 늦어질수록 방제효과는 낮아졌다. 약제살포 횟수가 증가함에 따라 방제효과는 증가하는 경향이었으나 'Hayward'와 'Hort16A' 모두에서 과실무름병 방제를 위한 예방약제의 적정 살포시기, 살포간격 및 살포횟수는 수정 후 2주일 간격 4회 처리로 판단된다.