• 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.

• 한국가시화정보학회:학술대회논문집
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• 한국가시화정보학회 2007년도 추계학술대회
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• pp.101-104
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• 2007

Kiwifruit vines with broad leaves are easily torn or shed by high-speed wind. In this study, the threshold wind speed at which a cane is broken was investigated experimentally with varying physical parameters of a kiwifruit vine under two different ABL (atmospheric boundary layer) conditions. In addition, the temporal variation of wind-blown young canes was visualized using a high-speed camera. The average threshold wind speeds for ABL types A and B are about 20.5 m/s and 18.9 m/s, respectively. A wind-blown young cane takes periodic up-and-down motion when it is broken off. The mean motion frequency of young canes of the kiwifruit vines was found to be about 4.5Hz.

• 한국유기농업학회지
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• 제19권spc호
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• pp.199-202
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• 2011

Organic production practices varied among producers. Generally, organic producers were relying on imported input materials such as organic compost and liquid fertilizer even more than conventional producers. Very few organic farmers had composting facilities or sites for the own supply of compost in need. The productivity of organic kiwifruit orchard (92%) was not as low as that of conventional while the net income (243%) was more than double that of conventional. This was mainly attributed to high farm gate price of organic fruits, low paid labour use and electricity. As a consequence, organic kiwifruit production seems to become a feasible option in Korea. However, high dependence on imported farming material, fuel and labour for too frequent liquid fertilizer spray should be addressed to achieve long term sustainability of organic kiwifruit production.

• 한국식품조리과학회지
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• 제25권2호
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• pp.234-242
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• 2009

This study was performed to find the optimum ratio of ingredients for the manufacture of kiwifruit jam. The experiment was designed according to the D-optimal design of RSM (response surface methodology), which included 18 experimental points with 4 replicates for three independent variables (sugar $35{\sim}60%$, pectin $0.1{\sim}1.0.%$, kiwifruit paste $0.37{\sim}0.90%$). The compositional and functional properties of the prepared products were measured, and these values were applied to mathematical models. A canonical form and trace plot showed the influence of each variable on the quality attributes of the final product mixture. By use of the F-test, viscosity, color values (L, a, b), and sensory characteristics (color) were expressed by a linear model, while the L color value and select sensory characteristics (smell, taste, overall acceptance) were also expressed by a quadratic model. The optimum formulations by the numerical and graphical methods, were similar, and with the numerical method it presented as: sugar, pectin, and barley sproutling powder at 49.7%, 0.5%, and 0.6%, respectively. The above results demonstrate the feasibility of preparing kiwifruit jam added with barley sproutling powder, and therefore, the commercialization of a kiwifruit jam marketed as a functional food is deemed possible.

• The Plant Pathology Journal
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• 제34권2호
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• pp.143-149
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• 2018

Flowers of kiwifruit are morphologically hermaphroditic and survivable binucleate pollen is produced by the male flowers. In this study, we investigated microbial diversity in kiwifruit pollens by analyzing amplicon sequences of 16S rRNA. Four pollen samples were collected: 'NZ' was imported from New Zealand, 'CN' from China in year of 2014, respectively. 'KR13' and 'KR14' were collected in 2013' and 2014' in South Korea. Most of the identified bacterial phyla in the four different pollens were Proteobacteria, Actinobacteria and Firmicutes. However, the imported and the domestic pollen samples showed different aspects of microbial community structures. The domestic pollens had more diverse in diversity than the imported samples. Among top 20 OTUs, Pseudomonas spp. was the most dominant specie. Interestingly, a bacterial pathogen of kiwifruit canker, Pseudomonas syringae pv. actinidiae was detected in 'NZ' by the specific PCR. This study provides insights microbial distribution and community structure information in kiwifruit pollen.

• The Plant Pathology Journal
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• 제34권4호
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• pp.341-346
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• 2018

The microbiome makes a significant contribution to plant health and endophytes may generate positive effects for the host. However, there is a limited knowledge available concerning the kiwifruit endophyte. Therefore, we discuss endophyte microbiome community structures among the kiwifruit cultivars. Total reads numbered 17620 in cv. Hayward, 11515 in cv. Haegeum and 13613 in cv. Jecygold. The number of OTUs was follows: 112 in cv. Hageum; and 87 in cvs. Hayward and Jecygold. Most of the identified OTUs were phylum Proteobacteria and it emerged that Actinobacteria, Firmicute and Bacteroidetes were mainly present. While the largest difference in Proteobacteria content is between cv. Haegeum and cv. Jecygold, they shared more OTUs than cv. Hayward. As well, this study revealed the presence of remarkably dominated OTU of Pseudomonas spp. in kiwifruit sap regardless of cultivars. To the best of our knowledge, this study is the first tone to investigate the kiwifruit endophyte-microbiome community.

• 한국식품영양과학회지
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• 제42권11호
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• pp.1821-1828
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• 2013

본 연구에서는 키위를 첨가하여 제조한 막걸리의 품질특성을 조사하였다. 발효 6일째의 키위 막걸리와 대조군 알코올 함량은 각각 16.6, 17.0%을 나타내어 시료 간 유의적인 차이가 없었다. 키위 막걸리와 대조군의 pH는 발효 1일째 급감한 후 완만한 증가를 보이고 발효 6일째 각각 4.38 및 4.51로 큰 차이가 없었으며, 총산은 발효 1일째 급격한 증가를 보인 후 완만히 증가하여 발효 6일째 각각 0.34 및 0.27을 나타내었다. 총 균, 유산균, 효모 수는 발효가 진행됨에 따라 점차 증가하였으며 키위 막걸리의 발효 6일째 총 균, 유산균, 효모 수는 대조군과 큰 차이를 나타내지 않았다. 색도(L, a, b)는 발효가 진행됨에 따라 대조군과 키위 막걸리 모두 증가하는 경향을 보였다. 유리당 중 가장 높은 함량을 보인 glucose는 발효가 진행되면서 유의적으로 감소하였고, 유기산 중 succinic acid 함량이 대조군과 키위 막걸리 모두 가장 높았고 발효가 진행됨에 따라 유의적으로 증가하였다. 키위 막걸리에서는 37종의 휘발성 화합물이 검출되었으며, 그중 3-methyl-1-butanol(33.71%), 2-methyl-1-propanol(23.81%) 및 ethyl acetate(19.94%)의 함량이 가장 높았다. 본 연구 결과 막걸리 제조 시 키위의 첨가는 막걸리의 품질특성에 부정적인 영향을 미치지 않는 것으로 평가되어, 키위의 영양학적 효용성을 겸비한 기능성 막걸리의 제조가 가능한 것으로 사료된다.

• 한국식품영양과학회지
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• 제29권3호
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• pp.401-406
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• 2000

가공식품의 개발에 있어서 식품의 맛과 더불어 저장성, 열안정성 및 색조유지는 소비자의 기호도에 중요한 영향을 미친다. B.subtilis EK11 유래의 PPase는 식물조직 중엽부의 주성분인 불용성 protopectin을 분해하여 단세포화하는 효소이다. PPase를 참다래에 작용시켜 참다래 고유의 세포 속에 함유되어 있는 세포내 성분들의 파손 없이 단세포를 유리하였다. 참다래 조직으로부터 제조된 단세포화물의 착즙 후 관찰된 회수율과 잔사율은 각각 82%와 18%로써, 기계적 마쇄물에서의 60%와 40%에 비하여 높은 회수율과 낮은 잔사율을 나타내었다. 총당, 환원단, sucrose, 조단백질, 조지방 및 조섬유에 대해 함량 변화는 큰 차이가 없었으며, 이는 단세포 처리에 의하여 이들 성분이 안전하게 유지됨을 알 수 있었다. PPase로 처리시 가장 불안정한 비타민 C가 1일 경과 후에도 95% 이상이 보존되는 것으로 보아 단세포에 의한 일반적인 구성성분이 안정하게 유지 보호됨을 알 수 있다. PPase로 처리된 참다래 단세포물을 $4^{\circ}C$에서 6일간 저장하며 색조를 관찰한 결과, 기계적 마쇄물에서는 변색이 일어났으나 단세포화물에서는 뚜렷한 색조의 차이가 없었다. 또한 PPase로 처리한 참다래 단세포물을 $100^{\circ}C$에서 60분간 열처리한 후 관찰한 결과, 기계적 마쇄물에서는 짧은 처리에도 극심한 변화를 보였으나 단세포화물에서는 변화가 보이지 않아 높은 열안정성을 나타내었다. 따라서 PPase는 참다래의 단세포화물에 응용 가능하여 참다래 음료제조 및 원료 보존에 유용하게 이용할 수 있을 것으로 여겨 진다. 또한 PPase을 이용한 참다래의 효율성 제고와 고부가가치의 기능성 식품제조에 이용될 수 있음을 의미한다.

• 한국식품과학회지
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• 제34권6호
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• pp.1091-1097
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• 2002

전통고추장의 기호성 및 품질을 향상시킬 수 있는 제품을 개발하기 위하여 국내에서는 물론 외국에서 기호성이 우수한 과실인 키위를 전통고추장에 첨가하고 발효 과정 중 성분변화를 분석하였다. 수분함량은 숙성과정중 전반적으로 증가하였으며, 키위 첨가량이 많을수록 높은 수분함량을 나타내었고 pH는 과실첨가시 대조구에 비해 낮은 수치를 보인 반면에 적정산도에서는 큰 차이가 없었다. 조단백질과 조회분 함량은 키위 첨가량이 증가할수록 감소하는 경향을 보였지만, 조지방 함량은 대조구와 키위 첨가구 사이에 차이를 보이지 않았다. 알콜과 아미노태질소 함량은 대조구에 비하여 키위 6%와 9% 첨가구에서 각각 $2.3{\sim}2.4%,\;387{\sim}400\;mg%$로 높은 값을 나타내었다. 키위 첨가 고추장은 대조구에 비하여 모든 처리구에서 fructose 함량이 다소 높았다. 고추장의 유기산은 malic acid > citric acid > succinic acid > acetic acid > latic acid > oxalic acid 순이었으며, 발효 초기에는 citric acid 함량이 가장 높았으나 60일 발효 후에는 malic acid 함량이 높았다. 키위 첨가량이 많을수록 malic acid 함량이 낮았으며, 발효과정에서 가장 높은 증가율을 보인 유기산은 succinic acid로서 키위 첨가량이 많을수록 증가율이 높았다. 세균수는 발효초기 미소한 증가를 보였으나 이후에는 서서히 감소하는 경향을 보였으며, 키위첨가에 의하여 크게 영향을 받지 않았다. 효모수에 있어서는 발효 10일경에 증가하였다가 감소하였으며, 키위 첨가구가 대조구에 비해 발효 초기의 효모수가 약간 높았으나 첨가량에 따른 차이는 나타나지 않았다. 관능적인 특성에서 키위 첨가가 고추장의 색과 향에 있어서는 유의적으로 좋은 영향을 끼치는 것으로 나타났으나, 맛에서는 차이가 없었다. 종합적인 기호도를 평가한 결과 9%첨가구가 가장 적합한 것으로 나타났다.

• 한국환경농학회지
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• 제39권2호
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• pp.138-141
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• 2020

BACKGROUND: Fresh weight is one of the major quality measurement factors in determining the quality of fresh fruits. A practical method has been developed for rapid and non-destructive measurement using the Chlorophyll Fluorescence Image (CFI) technique to estimate changes in fresh weight of post-harvest products. METHODS AND RESULTS: Kiwifruit (Actinidia deliciosa) was used and measured for the fresh weight and CFI under different temperature conditions at 0, 10, and 20℃, from 0 to 21 days after storage (DAS). We observed the fresh weight of kiwifruit and measured the surface image for determining F_v/F_m value in terms of maximum quantum yield on each day. To estimate freshness of kiwifruit we applied linear regression between the measured fruit weights and F_v/F_m values. Results showed that fruit weights were reduced by 4% at 0℃, 6% at 10℃, and 14% at 20℃ for 21 days, respectively. And also, the value of Fv/Fm was shown as decreasing trend at all temperature conditions, especially at 20 ℃. Fv/Fm values showed highly significant correlation (R²>0.9) with fresh weight of kiwifruit at all different storage temperatures. CONCLUSION: Thus, CFI technique can be useful to estimate the fresh weight of kiwifruit.