Changes in Bioactive Components, Antioxidant
Radical Scavenging Activities, and Cholinesterase
Inhibition Activities in Periodically Harvested and
Post-harvested Kiwifruits

Lim, You Jin; Lim, Chan-Kyu; Eom, Seok Hyun

doi:10.12972/kjhst.20180025

Cited by 5 publications

(3 citation statements)

References 26 publications

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“…골드키위의 과중은 만개 70일 전후로 최종 크기의 약 80% 수준에 도달하고, 전분 함량은 만개 후 190일까지 계속 증가한 후 급격히 감소하며, 가용성 당은 만개 후 140일부터 증가가 시작된다 (Beever and Hopkirk, 1990;Richardson et al, 2011;Lim et al, 2018). 가용성 당 함량은 수확기 결정 및 후숙 후 과실 품질을 결정하는 핵심 지표로서, 과실의 성숙과 더불어 축적된 전 분이 가용성 당으로 전환되어 증가한다 (Ryugo, 1988;Beaudry et al, 1989;Beever and Hopkirk, 1990;Miron and Schaffer, 1991;MacRae et al, 1992;Zhou and Paull, 2001;Sitthiwong et al, 2005).…”

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“…참다래의 과실 비대는 일반적으로 2중 S자형 생장곡선으로 나타낸다고 알려져 있으나, 품종과 재배지역에 따라 단일 S자형 또는 3중 S자형을 나타내기도 한다 (Hopping, 1976;Beever and Hopkirk, 1990) (Beever and Hopkirt, 1990;Richardson et al, 2011;Burdon et al, 2016;Lim et al, 2018;Shin et al, 2019).…”

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“…어서도 만개 후 60-80일까지 급등하다가 완만해진다는 보고와 유사하였다(Pratt and Reid, 1974;Beever and Hopkirk, 1990;Richardson et al, 2011;Lim et al, 2018). 건물율은 수분을 뺀 상태의 과실 내 전분, 가용성 당 및 단백질 등을 포함하는 과실 구성물의 정도를 나타내며 후숙 후 당도를 예측하는 지표로 이용되고 있다(Burdon et al, 2004).…”

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Comparison of Fruit Development Characteristics and Sucrose Metabolizing Enzyme Activity in Different Kiwifruit Cultivars

Kang¹,

Oh²,

Lee³

et al. 2021

HST

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The study was conducted to examine the relationship between fruit development and sucrose metabolizing enzyme activities in the fruit of some kiwifruit cultivars grown in Jeju, Korea. The fruit characteristics and sucrose metabolizing enzyme activities were evaluated during fruit development in yellow-fleshed cv. 'Halla Gold', 'Sweet Gold' and 'Goldone' and green-fleshed cv. 'Garmrok'. Fruits were enlarged rapidly at the early stage of fruit development and dry matter showed a gradual increase by harvesting time. Starch content continued to increase by about 140 DAA, was maintained by 170 DAA, and thereafter decreased drastically. The level of soluble sugar was low by 120 DAA and then increased rapidly by harvesting time. The sucrose degradation activities of sucrose synthase (SS) and acid invertase decreased gradually by 120-140 DAA with a small difference depending on cultivars, but those of neutral invertase remained constantly low during fruit development. The sucrose synthesizing activities of sucrose phosphate synthase and SS maintained low levels of 140 and 100 DAA, respectively and then increased gradually. The results indicate that 100-120 DAA is a turning point in a changing pattern of fruit weight and soluble sugar content that combined with a change in sucrose metabolizing enzyme activities.

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Comparison of Fruit Development Characteristics and Sucrose Metabolizing Enzyme Activity in Different Kiwifruit Cultivars

Kang¹,

Oh²,

Lee³

et al. 2021

HST

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Model based on temperature parameters predicts optimal harvest date for ‘Whasan’ Asian pear

Seo

Chen

Song

2020

Hortic. Environ. Biotechnol.

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Quality characteristics of paprika packaged with functional film applied by essential oil of Artemisia princeps Pampanini

Jang¹,

Lee²,

Chang³

et al. 2020

Korean J. Food Preserv.

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The aim of this study was to verify the effect of the essential oil (EO) of Artemisia princeps as a functional film component for enhancing the quality of paprika during storage. EO dilutions of 0.5, 1, and 2% were used for the experiments, and the bacterial growth inhibition effect of EO was confirmed against all tested bacteria. The paprika was packaged in 50 µm-thick polypropylene (PP) film containing 0.5% EO and then stored at 10℃ for 21 days. To determine the effect of EO during paprika storage, the weight loss rate, color, soluble solid content, hardness, microorganism content, appearance, and vitamin C content were recorded for each sample. It was found that the PP film containing EO 0.5% prevented water loss, resulting in an improved appearance. In addition, the weight loss rate from the paprika for this film remained unchanged, unlike in the case of the paprika packaged in a corrugated box. In addition, the soluble solid contents, hardness, and CO 2 contents of the film containing 0.5% EO were higher than those for the corrugated box-stored sample, thereby indicating the positive effect of EO on sample quality maintenance. In terms of the microbial quality assessment, the total number of aerobic bacteria and molds were lower for the 0.5% EO film-stored sample due to the antimicrobial effect of A. princeps. No effect was observed in terms of the vitamin C content. The obtained results therefore suggest that the application of EO to the PP film is effective for paprika quality preservation.

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Changes in Bioactive Components, Antioxidant Radical Scavenging Activities, and Cholinesterase Inhibition Activities in Periodically Harvested and Post-harvested Kiwifruits

Abstract: This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Cited by 5 publications

References 26 publications

Comparison of Fruit Development Characteristics and Sucrose Metabolizing Enzyme Activity in Different Kiwifruit Cultivars

Comparison of Fruit Development Characteristics and Sucrose Metabolizing Enzyme Activity in Different Kiwifruit Cultivars

Model based on temperature parameters predicts optimal harvest date for ‘Whasan’ Asian pear

Quality characteristics of paprika packaged with functional film applied by essential oil of Artemisia princeps Pampanini

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