• Journal of the East Asian Society of Dietary Life
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• v.15 no.2
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• pp.171-181
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• 2005

In this study, to investigate the effect of fermented fruit wines on quality and sensory characteristics of beef jerky physicochemical properties and sensory evaluation were determined. Acidity of fruit wines were high in order of Kiwifruit wine>Pineapple wine>Red grapes wine>Pear wine. Aw and pH of beef jerky added fruits wine decreased slowly with the extended storage period and these trend were obvious in jerky added kiwifruit wine. Textural characteristics values of all beef jerky samples were increased according to the storage period was prolonged. At 4 weeks of storage, beef jerky-added Kiwifruit wine showed the highest value in chewiness. The L, a, b values of all beef jerky samples showed a tendency to decrease with the extended storage period, and beef jerky-added kiwifruit wine were the highest value in L, a, b, at 4 weeks of storage. TBA values of beef jerky-added kiwifruit wine, Chungju (S) and pear wine (P) were $0.51\;\cal{mg/kg}$, $0.71\;and\;0.78\;\cal{mg/kg}$ respectively. Total plate counts of bacteria of all beef jerky-added fruit wines were lower than those of Control (Con) and increased as storage period was prolonged and beef jerky-added kiwifruit wine were the lowest value $9.0\times10^{5} CFU/g$ at 4 weeks of storage. In the sensory evaluation, beef jerky-added fruit wines showed higher score than those of Control (Con), and All beef jerky samples got high score at 1 week' of storage. Beef jerky-added Kiwifruit wine showed high score in almost sensory items and especially in overall.

• Research in Plant Disease
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• v.21 no.2
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• pp.67-73
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• 2015

Bacterial blossom blight of kiwifruit (Actinidia deliciosa) caused by Pseudomonas syringae pv. syringae is known to be largely affected by weather conditions during the blooming period. While there have been many studies that investigated scientific relations between weather conditions and the epidemics of bacterial blossom blight of kiwifruit, no forecasting models have been developed thus far. In this study, we collected all the relevant information on the epidemiology of the blossom blight in relation to weather variables, and developed the Pss-KBB Risk Model that is based on the Maryblyt model for the fire blight of apple and pear. Subsequent model validation was conducted using 10 years of ground truth data from kiwifruit orchards in Haenam, Korea. As a result, it was shown that the Pss-KBB Risk Model resulted in better performance in estimating the disease severity compared with other two simple models using either temperature or precipitation information only. Overall, we concluded that by utilizing the Pss-KBB Risk Model and weather forecast information, potential infection risk of the bacterial blossom blight of kiwifruit can be accurately predicted, which will eventually lead kiwifruit growers to utilize the best practices related to spraying chemicals at the most effective time.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.6
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• pp.478-485
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• 2017

The effect of high carbon dioxide and ethylene treatment on postharvest ripening regulation of red kiwifruit (Actinidia melanandra) was investigated during cold storage. Physio-chemical properties such as weight loss, firmness, SSC, acidity, and market quality were analysed in red kiwifruit held at $10^{\circ}C$ compared to the fruit treated with carbon dioxide and ethylene during 75 days of storage. No significant weight loss was detected in red kiwifruit treated with carbon dioxide until 75 days of storage while the most rapid loss was found in fruit treated with ethylene. In ethylene-treated fruit, the firmness was dramatically reduced from 4.2kg on the first day to 1.2 kg after 27 days of storage at $10^{\circ}C$. However, the firmness of the carbon dioxide-treated fruit was 1.8kg after 54 days of storage. The highest level of SSC(%) was investigated within the 27 storage days at $10^{\circ}C$ for fresh red kiwifruit treated with exogenous ethylene, whereas the carbon dioxide-treated fruit exhibited a greatly increased SSC after 64 days. The carbon dioxide-treated red kiwifruit maintained statistically(p<.01) higher levels of acidity compared to the control and the exogenous ethylene-treated ones during 41 days of storage at $10^{\circ}C$. The SSC/Acid ratio of fruit treated with carbon dioxide was significantly lower (p<.01) maintained than the other two treatments (ethylene-treated and control fruit)throughout the 75-day experiment. Based on the quality characteristics of postharvest red kiwifruit, it could be concluded that the carbon dioxide treatment significantly delayed the ripening process and maintained the market quality of harvested red kiwifruit, which can be a potential application for commercial use in the kiwi industry.

• Current Research on Agriculture and Life Sciences
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• v.11
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• pp.25-30
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• 1993

The buds of Hayward/Bruno tree were damaged from $-7^{\circ}C$ but serious damage was found on the buds treated at $-15^{\circ}C$ and $19^{\circ}C$. The bark tissue was more suceptible to low temperature than the bud. The trees were survived and bursted their at all on the top of the graft union and new shoots were formed from the rootstock of the tree. Yellowish area on the leaf surface was found, which is believed that as a result of low temperature. From these, the kiwifruit trees must be grafted with cold tolerant rootstocks will be clarified in future.

• The Plant Pathology Journal
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• v.25 no.3
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• pp.220-224
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• 2009

The causal agents of bacterial blossom blight in kiwifruit were isolated from flowers displaying symptoms in Korea. The pathogens were characterized by biochemical and physiological tests, and identified on the basis of 16S rDNA and 16S-23S internal transcribed spacer (ITS) sequences. Pathogenicity tests demonstrated that the blossom blight of kiwifruit in Korea is caused by two pathogens, Pseudomonas syringae pv. syringae and P. fluorescens. Carbon source utilization and DNA-DNA hybridization experiments confirmed P. fluorescens as one of the causal agents of blossom blight of kiwifruit. P. syringae pv. syringae and P. fluorescens can be distinguished from each other by the symptoms they produce in flowers. P. syringae pv. syringae primarily affected the stamen, while P. fluorescens caused rotting of all internal tissues of buds or flowers.

• Korean Journal of Soil Science and Fertilizer
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• v.50 no.4
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• pp.215-225
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• 2017

Kiwifruit is prone to damage by frost in the harvest season and the occurrence of postharvest diseases. Accordingly, new cultivars overcoming these disadvantages have been developed. Compared to existing cultivars, studies on diseases in new cultivars are very limited. Thus, goal of this study was investigation of fungal infection occurrences in new cultivars. Kiwifruit was harvested in 2014 and 2015 year, respectively. In both years, cvs. Goldone and Redvita showed more resistance against fungal infection but cv. Gamrok was more sensitive compared with cv. Hayward. Major fungi were identified as Botryosphaeria dothidea, Phomopsis sp., Alternaria alternata and Nigrospora sp. Firmness and soluble solids content were also influenced by the occurrences. This study's findings are important for providing practical information on new cultivars in the kiwifruit industry.

• Research in Plant Disease
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• v.24 no.1
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• pp.1-8
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• 2018

Bacterial diseases such as bacterial canker and bacterial leaf spot and fungal diseases such as gray mold, powdery mildew, side rot and leaf spots are major diseases damaging leaves of kiwifruit in Korea. In this review, we summarize symptoms and epidemiological characteristics of the major bacterial and fungal leaf diseases of kiwifruit and propose proper control methods of the diseases that can be practically utilized at the farmers' kiwifruit orchards in order to prevent the diseases on the basis of our research works and field experiences and important research products conducted during the last three decades in the world.

• Fashion & Textile Research Journal
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• v.11 no.3
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• pp.496-501
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• 2009

In this study, a kiwifruit-produced protease was used to improve the quality of the wool and silk fabrics. The wool and silk were treated with the actinidin from kiwifruit. Following this protease treatment, changes in the surface of a single yarn of the fabrics were observed via both an optical microscope and a scanning electron microscope (SEM). In order to determine the amount of dye uptake in the fabric, changes in the K/S value of the wool and silk were measured by spectrophotometric analysis. Also, we performed a tensile strength examination to determine variation in their mechanical properties. By increasing the protease treatment time to 48h, the dyeing properties of fabrics were enhanced, and the surfaces of the single yarns of the fabrics became smoother, because of the removal of soil and scale in them. However, no mechanical changes were detected in the fabrics. Thereby, we suggest that the kiwifruit-produced actinidin treatment can improve the quality of the fabrics.

• The Plant Pathology Journal
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• v.17 no.3
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• pp.154-158
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• 2001

A severe root rot of kiwifruit caused by a species of Phytophthora occurred in 1-to 5-year-old vines at the south coast region of Korea in 1997. Infected vines exhibited leaf chlorosis, scorch and defoliation, root and stem rot, and eventual death. The disease was relatively severe in poorly drained lowlands, of which 19 out of 23 fields were damaged by the disease. Meanwhile, only one among 58 upland fields was infected by the disease. Incidence of infected vines reached over 80% in heavily damaged fields and a species of Phytophthora was isolated from inner tissues of roots, stems, and rhizosphere soils of the plants. The causal pathogen was identified as P. drechsleri based on its mycological characteristics. Pathogenicity of the fungus was confirmed by artificial inoculation to seedlings of kiwifruit 'Hayward'. The pathogen was re-isolated from the inoculated plants showing symptoms similar to those observed in the fields. Root rot of kiwifruit caused by P. drechsleri has not been reported previously in Korea.

• Plant Disease and Agriculture
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• v.5 no.2
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• pp.95-99
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• 1999

Chemical control of bacterial canker of kiwifruit caused by Pseudomonas syringae pv. actinidiae was attempted by spraying of streptomycin sulfate ·oxytetracycline WP streptomycin WP streptomycin ·copper hydroxide WP kasugamycin SL kasugamycin·copper oxychloride WP and copper hydroxide WP. The control efficacies of the bactericides were variable depending upon the spraying schedule,. Application of streptomycin WP and streptomycin sulfate·oxytetracycline WP from middle April to early May was found to be the most effective in controlling the bacterial canker. For copper hydroxide WP the spraying from middle January to early February showed the highest control efficacy. Kasugamycin SL was the most effective in controlling the disease by spraying from middle April to early May but it was still relatibvely effective during other spray periods. Foliar application of copper hydroxide WP and copper-antibiotic formulaions after middle April caused severe phytotoxicity. Kasgamycil SL streptomycin WP streptomycin·copper hydroxide WP and copper hydroxide WP were potential bactericides which could substitute streptomycin sulfate·oxytetracycline WP. Selective applications of the bactericides according to their optimum spray time can enhance the control efficacies against bacterial canker of kiwifruit and retard the emergency of resistant strains of P. syringae pv. actinidiae to the bactericides. The optimum spray number of streptomycin sulfate·oxytetracycline WP was 3 times with 15-day-intervals or 4 times with 10-day-intervals. The result suggested that the potential bactericides to bacterial canker of kiwifruit should be also used according to their optimum spray schedules in order to get their highest control efficacies.