• Title, Summary, Keyword: kiwi fruit

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A Study on Quality Characteristics of Kiwi Fruit-Gruel with Added Kiwi Concentrate (키위 농축액을 첨가한 키위 죽의 품질 특성에 관한 연구)

  • Kim, Jong-Wook;Sung, Ki-Hyub
    • Journal of the East Asian Society of Dietary Life
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    • v.20 no.2
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    • pp.313-320
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    • 2010
  • In this study, kiwi fruit, which has various medical actions and excellent functionality, was used together with gruels for comparison and analysis of to compare and analyze the changes in physico-chemical quality of a kiwi fruit-gruel according to the amount of kiwi concentrate added to the gruel. Analysis on the sensual quality of kiwi fruit-gruel spread was done to indicate to it was executed to find out the merchandising potential of the preparation and to provide basic data for gruel commercialization. Increasing content of kiwi concentrate decreased the solid content and pH of kiwi fruit, and increased sweetness and viscosity. Significant changes in chromaticity to L(lightness) and a(redness), texture qualities of hardness and cohesiveness, gumminess, springiness, color, flavor, sourness, and sweetness were evident with increasing kiwi concentrate. Concerning overall acceptability and sensory evaluation, 20% softness samples were most preferred. The findings may lead to enhanced medical/nutritional activity and functionality of kiwi fruit-supplemented gruel. The more the kiwi concentrate was added to the gruel, solid content and pH of the kiwi fruit-grue decreased. The sweetness and viscosity of kiwi fruit-gruel increased. For chromaticity to L(lightness) and a(redness) of the gruel decreased and showed significant difference between sample groups. For texture, there were significant changes shown for hardness and cohesiveness the amount of kiwi concentrate added was different, increased There was a significant change between samples for gumminess. As for springiness, there was a significant change between samples. There were significant difference between each sample for color, flavor, sourness, sweetness. For softness, overall-acceptability and sensory evalution 20% group was most preferred based on this study, from the physico-chemical and sensual perspective, 20% group is highly recommended for adding kiwi concentrate into gruel. In conclusion, this study is meaningful as it enhanced the functionality and quality of a gruel by combining kiwi fruit with various medical action and excellent functionality, with Kiwi Fruit and presented a basic material for creating a kiwi concentrate combined gruels.

Utility of Post-Mature Kiwi Fruit Powder in Bakery Products (과숙된 키위 파우더의 Bakery 제품에의 이용성)

  • 김현석;김병용;김명환
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.32 no.4
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    • pp.581-585
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    • 2003
  • Utilities of kiwi fruit powder prepared from post-mature kiwi fruit in bakery products such as bread and cookie were investigated. The characteristics of bread and cookie with different amounts of kiwi fruit powder were examined through physical measurement (color specific volume, crumb firmness, spread ratio, and extensibility) and seneory evaluation. In baking performance of frozen dough with kiwi fruit powder, $L^{*}$, $a^{*}$, and $b^{*}$ values of crust and specific volume gradually decreased as the concentration of kiwi fruit powder increased. Crumb firmness had significant difference compared to bread without kiwi fruit powder, and sensory characteristics of breads with kiwi fruit powder were more poor than bread without kiwi fruit powder. In a cookie with kiwi fruit powder although specific volume was not significantly different, the spread ratio of cookie and cookie toughness significantly decreased; furthermore, cookie extensibility significantly increased as an amount of kiwi fruit powder increased. Hardness and moistureness of cookies in sensory evaluation had a similar tendency as toughness and extensibility of cookies. Therefore, post-mature kiwi fruit could be utilized to improve the cookie qualities.ies.s.

ISOLATION AND CHERACTERIZATION OF ACTINIDIN GENE FROM CHINESE WILD KIWI FRUIT

  • Lee, Nam-Keun;Hahm, Young-Tae
    • 한국생물공학회:학술대회논문집
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    • pp.527-530
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    • 2000
  • A kiwi fruit ,called as the Chinese gooseberry, is originated from the Yangtze River Valley of Northern China and Zhejiang Province on the cost of Eastern China. Around 1950, a large mass production began at New Zealand with an Improved breeding. Plant origin actinidin from kiwi fruit belongs to the papain family of cysteine proteinase, which in plants includes papain from papaya, bromelain from pineapple, Cl4 protease from tomato and aleurain from barley. Actinidin is involved in the ripening-related gene family. In this study, protease gene of chinese wild kiwi fruit was isolated and characterized. 1.2kb PCR-amplified fragment was obtained from the total RNA using RT-PCR. pWACT-1 was obtained by subcloning of amplified fragment into pGEM-T Easy cloning vector and analyzed nucleotide sequence by DNA sequencing and amino acid sequence. In Result, high levels of homology between wild kiwi and New Zealand cultured-kiwi was obtained.

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Experimental Study for Reducing Wind Damage on Kiwi Fruit Plant (참다래 과수나무의 바람 피해 저감을 위한 실험적 연구)

  • Kang, Jong-Hoon;Yim, Dae-Hyun;Lee, Sang-Joon
    • 유체기계공업학회:학술대회논문집
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    • pp.263-264
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    • 2006
  • In this study, the threshold wind speed that causes physical damage on Kiwi fruit plant was investigated through wind tunnel experiments. Total 30 samples of Kiwi fruit branches were tested. On average, the wind speeds for tearing leaves and breaking side branch from the main branch were about 20m/s and 21.7m/s, respectively. For the cases of broken branches, the average length and diameter of the branches were 587.5mm and 7.2mm, respectively. The discoloration and dehydration of Kiwi plant were also observed by photographing leaves and branches after 24 hour later of the wind damage. In addition, the shelter effect of porous wind fences which have been used at agricultural districts was examined with varying several parameters.

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Effects of ethylene treatment on postharvest quality in kiwi fruit

  • Lim, Byung-Seon;Lee, Jin-Su;Park, Hee-Ju;Oh, Soh-Young;Chun, Jong-Pil
    • Korean Journal of Agricultural Science
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    • v.43 no.3
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    • pp.340-345
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    • 2016
  • The kiwi fruit (Actinidia deliciosa cv. 'Hayward') should be ripened at any step during postharvest handling before consumer consumption. This is essential for freshly harvested kiwi fruit. But, this requires correct temperatures and ethylene concentrations. More testing of a newly developed ethylene generator using charcoal for commercial purposes is needed. This study was conducted to investigate the optimum storage temperatures and the effect of ethylene on the postharvest quality of kiwi fruit. Three different ethylene concentrations of 10, 50, and $100{\mu}L{\cdot}L^{-1}$ were used on fresh kiwi fruit stored at different temperatures of 10, 15, and $20^{\circ}C$. The quality changes of the fruits were assessed by sensory evaluation and by measuring firmness, soluble solids content, titratable acidity, and ethylene production. Higher storage temperatures and ethylene concentrations softened the kiwi fruit quickly and led to the rapid loss of acidity while soluble solid contents of fruit increased to a significant extent during the same storage period. Similarly, the firmness of ethylene-treated fruits stored at 20 and $15^{\circ}C$ dramatically decreased in the experiment while treated fruits stored at $10^{\circ}C$ decreased only slightly. Quality characteristics of kiwi fruits stored at 15 and $20^{\circ}C$ were better than those of fruits at $10^{\circ}C$. With regards to the effect of temperature, fruits stored at lower temperatures took a longer time to ripen and retained their quality longer. The newly developed ethylene generator maintained the ethylene concentration in the 5 kg box at $40-400{\mu}L{\cdot}L^{-1}$. The ethylene generator could also be used to soften persimmons.

Effects of the Sarcodon aspratus on the Physicochemical and Sensory Properties of Cooked Beef (능이버섯 첨가가 우육의 물리화학적 및 관능적 특성에 미치는 영향)

  • 송영선;이승아;조정원;이종호;조재선
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.30 no.2
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    • pp.266-272
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    • 2001
  • An instrumental analysis of cooked beef was carried out along with sensory evaluation to find out the effect of Sarcodon aspratus on the physicochemical and sensory characteristics in comparision with kiwi fruit and pear. Transmission electron microscopy showed the muscle fiber started to be degraded when treated with Sarcodon aspratus(1,000unit) for 10 min at $25^{\circ}C$. No distinct sarcomere, A-band, and Z-line was observed when treated with Sarcodon aspratus for 60 min at same condition. The moisture content of cooked beef was increased in proportion to the increment of Sarcodon aspratus, kiwi fruit and pear. In the texture, shear force of cooked beef was decreased with the increment of Sarcodon aspratus, kiwi fruit and pear. In terms of color, L-value was decreased by addition of Sarcodon aspratus, whereas L-value was increased by addition of kiwi fruit and pear in dose-dependent manners. a-value and b-value was decreased with the increment of Sarcodon aspratus, kiwi fruit and pear. There were significant differences (p<0.05) in the sensory characteristics of the samples in which control was most preferred in taste and flavor. As the content of Sarcodon aspratus, kiwi fruit and pear was increased, the score of juiciness and tenderness was increased. In the overall acceptance, score of 0.05~0.1% Sarcodon aspratus and 10% pear was not different from that of control. Therefore, it can be concluded that 0.05~0.1% addition of Sarcodon aspratus might be desirable for the improvement of texture and juiciness of cooked beef.

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Isolation of Antifungal Bacterial Strain Bacillus sp. against Gray Mold infected in Kiwi Fruits and its Disease Control (참다래 잿빛곰팡이 병원균에 대한 길항균 Bacillus sp. 분리와 병해 억제 작용)

  • Cho, Jung-Il;Cho, Ja-Yong
    • Korean Journal of Organic Agriculture
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    • v.14 no.4
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    • pp.399-410
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    • 2006
  • This study was carried out to identity the effects of antifungal bacteria isolated from the soil grown kiwi fruit plants on the growth inhibition of Botrytis cinerea causing gray mold in kiwi fruit plants in the southern districts of Jeonnam. Two hundred and fifty antagonistic microorganisms were isolated and examined into the antifungal activity against Botrytis cinerea. We screened and isolated four bacterial strains which strongly inhibited Botrytis cinerea from the soil grown kiwi fruit plants. And the best antifungal bacterial strain which called CHO 163 was finally selected. Antagonistic microorganism CHO 163 was identified to be the genus Bacillus sp. based on the morphological and biochemical characterization. Bacillus sp. CHO 163 showed 86.9% of antifungal activity against Botrytis cinerea. By the bacterialization of culture broth and heated filtrates of culture broth, Bacillus sp. CHO 163 showed almost all of antagonistic activity against Botrytis cinerea. And we also confirmed that in vitro the treatment of Bacillus sp. CHO 163 cultured by SD+B+P broth efficiently controled the growth of Botrytis cinerea causing gray mold in kiwi fruit plants.

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Screening and Identification of Antifungal Bacillus sp. #72 against the Pathogenic Stem-end Rot of Kiwi Fruit (참다래 꼭지썩음병을 일으키는 Diaporthe actinidiae을 억제하는 길항성 Bacillus sp. #72의 분리 및 동정)

  • Cho, Jung-Il;Cho, Ja-Yong;Park, Yong-Seo;Yang, Seung-Yul;Heo, Buk-Gu
    • The Korean Journal of Community Living Science
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    • v.18 no.2
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    • pp.241-246
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    • 2007
  • This study was conducted to select and screen for an antifungal bacterial strain showing pathogen inhibitory activity against Diaporthe actinidiae, which causes stem-end rot in kiwi fruit. Four bacterial strains were isolated which strongly inhibit Diaporthe actinidiae from among two hundred and fifty bacterial strains screened from the soil where kiwi fruit were grown. By co-culturing bacterial strain #72 and the pathogen causing the stem-end rot of kiwi fruit, bacterial strain #72 showed 81.0% antifungal activity against Diaporthe actinidiae. Bacterial strain #72 was identified to be from the genus Bacillus sp. based on morphological and biochemical characterization. The bacterialization of culture broth for Bacillus sp. #72 which was sterilized at $121^{\circ}C$ for 15 minutes and than purified by $0.45{\mu}m$ membrane filter showed almost all of the antagonistic activity against Diaporthe actinidiae. We have also confirmed that in vitro treatment of Bacillus sp. #72 cultured in SD+B+P(sugar 5%, soy sauce 3%, beef extract 0.2%, peptone 0.2%) medium efficiently inhibited the growth of Diaporthe actinidiae responsible for stem-end rot in kiwi fruit.

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Effect of Sarcodon Aspratus on the Physical and Sensory Properties of Cooked Chicken (능이버섯 첨가가 닭고기의 물리화학적 및 관능적 특성에 미치는 영향)

  • 이종호;박영희
    • Journal of Applied Tourism Food and Beverage Management and Research
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    • v.13 no.1
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    • pp.43-54
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    • 2002
  • An instrumental analysis of cooked chicken was carried out along with sensory evaluation to find out the effect of Sarcodon aspratus on the physicochemical and senory characteristics in comparision with kiwi fruit and pear. The moisture content of cooked chicken was increased in proportion to the increment of Sarcodon aspratus, kiwi fruit and pear. In the texture, shear force of cooked chicken was decreased with the increment of Sarcodon aspratus, kiwi fruit and pear. In terms of color, L-value was decreased by addition of Sarcodon aspratus, kiwi fruit and pear. but a-value was increased by addition of Sarcodon aspratus, kiwi fruit and pear. b-value was increased by addition of Sarcodon aspratus and pear. whereas b-value was decreased by addition of kiwi fruit. There were significant differences(p<0.05) in the sensory characteristics of the samples in which control was most preferred in taste and flavor. As the content of Sarcodon aspratus, kiwi fruit and pear was increased, the score of juiciness and tenderness was increased. In the overall acceptance, score of 0.05% Sarcodon aspratus and 10% pear was not different from that of control. Therefore, it can be concluded that 0.05-0.1% addition of Sarcodon aspratus might be desirable for the improvement of texture and juiciness of cooked chicken.

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A study on the Effect of Kiwi fruit powder after Freeze drying on Tenderization of Beef (동결건조한 키위분말을 첨가한 우육의 연육 효과)

  • Park, Jong-Hee;Kim, Ho-Kyoung
    • Journal of the Korean Society of Industry Convergence
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    • v.22 no.5
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    • pp.545-551
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    • 2019
  • The purpose of this study was to investigate the effects of protease in kiwi fruit powder after freeze drying which has the ratio of 0%, 1%, 2%, and 3% on the tenderization of the bovine longissimus dorsi muscle. Beef loin chunks were marinated in distilled water (Control), 1% kiwi powder (K1), 2% kiwi powder (K2), and 3% kiwi powder (K3). As a result, the enzyme activities have shown to have higher activity (p<0.001) as the amount of freeze-dried kiwi powder increased. There are significant difference in pH (p<0.01), color of the beef were slightly different between the C (control) group and the sample groups. The cooking loss showed the highest value of K3 (p<0.001), and water holding capacity showed the highest value of K3. Furthermore, the sample groups exhibited lower shear force values compared with the control (p<0.001).