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        검색결과 9

        1.
        2023.09 KCI 등재 구독 인증기관 무료, 개인회원 유료
        Yellow-fleshed "Sweet Gold" kiwifruit on Jeju Island were studied to examine how irrigation and soil moisture control affected changes in photosynthetic traits and fruit quality during fruit maturation (120 to 170 days after full bloom). Concerning photosynthetic characteristics, the photosynthetic rate decreased by 10-19%, stomatal conductance by 24-47%, and transpiration rate by 8-25%, when compared to conventional irrigation, as irrigation was reduced and soil moisture content decreased. Fruit weight showed a tendency to increase until harvest, and while a lower soil moisture content led to a less pronounced increase in fruit weight, this difference was not statistically significant. The dry matter rate exhibited a similar trend to the change in fruit weight. Sugar content demonstrated a continuous increase after 130 days, with lower irrigation amounts resulting in higher levels of sugar content due to decreased soil moisture. The Hue value (h°) exhibited a continuous decrease after 140 days from full bloom, correlating with declining soil moisture content. After 130 days from full bloom, soluble sugar content increased rapidly while starch content gradually decreased after 150 days from full bloom. However, with conventional irrigation, the increase in soluble sugar content tended to be less noticeable. This study confirmed that in yellow-fleshed ‘Sweet Gold’ kiwifruit, managing irrigation and soil moisture reduction during the ripening period can lead to decreased fruit weight but increased dry matter, sugar content, and expression of flesh color, ultimately enhancing fruit quality and expediting ripening.
        4,000원
        2.
        2022.09 KCI 등재 구독 인증기관 무료, 개인회원 유료
        The purpose of this study was to investigate the impacts of cane-based fruiting position on fruit quality at harvest in a golden-flesh kiwifruit variety, ‘Sweet Gold’ (Actinidia chinensis var. chinensis). The vines were grown on a pergola-trained system, under a protected plastic film house in Jeju, Korea. The cane-based fruiting positions were classified into six sectors with three sectors acropetally from the trunk to the apex of the leader, and two sectors acropetally from the leader to the apex of the cane. Fruits positioned in sectors far away from the trunk (sectors three and six) tended to be heavier, whereas fruits in sectors close to the trunk (sectors one and four) exhibited higher dry matter, soluble solid contents, and flesh coloration. The highest firmness was obtained at the fruits positioned far from the trunk and leader (sector six). Titratable acidity was slightly impacted. The highest starch content was obtained from the fruits of sector six far from the trunk and leader, whereas the highest soluble sugar content was from sector one proximal to the trunk and leader. Results indicate appreciable variations in fruit quality parameters at harvest, among fruits at different fruiting positions within vines. However, these variations were inconsistent over the years, and there were no distinct correlations among these fruit quality parameters.
        4,000원
        3.
        2018.09 KCI 등재 구독 인증기관 무료, 개인회원 유료
        본 연구는 과육색이 노란 국내 육성 키위 ‘Jecy Gold’ 품종의 수확 적기 판정과 후숙 후 당도 예측 방법을 개발하고자 수행하였다. 과실 생육 단계 중 과실 비대기는 BBCH 70~78(DAA 10~110), 과실 성숙 단계는 BBCH 80(DDA 140), 당도가 급격히 증가하는 시기는 BBCH 83(DDA 160), 과육이 부드러워지는 시기는 BBCH 87(DAA 190), 과실이 노화되는 시기는 BBCH 90(DDA 210)이었다. 이러한 결과를 토대로 BBCH 83(DAA 160일)에서 수확하는 것이 가장 바람직할 것으로 판단되었다. 후숙 전 과실 건물률과 후숙 후 당도가 정의 상관관계를 보였다. 후숙 전 건물률을 이용하여 후숙 후 당도를 예측하기 위하여 회귀분석을 수행한 결과, 후숙 후 당도(y)=1.1841ⅹ건물율(x)-3.5244(r²=0.9338)으로 나타났으며, 실측 값과 예측 값을 이용하여 회귀분석을 수행한 결과, 상관계수 R² 값이 0.86으로 높게 나타났다. 따라서 수확 시기의 건물률을 이용하면 후숙 후 당도를 추정할 수 있을 것으로 판단된다.
        4,000원
        4.
        2018.06 KCI 등재 구독 인증기관 무료, 개인회원 유료
        본 연구는 수확 전 키토산(100mg·L-1 동량의 염화칼슘 포함) 처리가 황육계 키위프루트 ‘한라골드’ 의 저장 중 품질과 연화에 미치는 영향을 살펴보고자 수행하였다. 키토산 처리 과실은 저장 60일까지 무처리 과실보다 경도가 높게 유지되었고, 전분도 높았지만 에탄올 불용성물질의 차이는 없었다. 수확기의 가용성고형물 함량은 칼슘-키토산 처리에서 낮았으나, 저장 중 전분의 감소와 더불어 지속적으로 증가하여 저장 1개월 후에는 처리간 차이를 보이지 않았고, 유리당(포도당, 과당, 자당) 함량도 유사한 경향이었다. 따라서 수확 전 칼슘-키토산 처리는 과실의 성숙을 지연시켰으나, 후숙 과정에서는 당 축적을 저해하지 않았다. 수확 시의 칼슘-키토산 처리 과실의 수용성 펙틴은 무처리보다 낮았지만 고분자 분획이 더 많았고 반면에 킬레이트 및 알칼리 용해성 펙틴은 대조구보다 높았다. 저장기 간 중 α-L-arabinofuransidase와 pectate lyase의 활성이 칼슘-키토산 처리 과실에서 지속적으로 낮게 유지되었으며 α-mannosidase, polygalacturonase, xylanase, β-galactosidase는 칼슘-키토산 처리의 영향을 크게 받지 않았다. 또한 칼슘-키토산 처리는 세포벽 결합 칼슘을 증가시켜주었다. 결론적으로 수확 전 칼슘-키토산 처리는 과실의 성숙 과정을 지연시키지만 경도를 높여주었고, 후숙(ripening) 이후에는 당도를 비롯한 내적 품질에 영향을 주지 않았다.
        4,500원
        5.
        2016.12 KCI 등재 구독 인증기관 무료, 개인회원 유료
        The study aimed to evaluate the damage persistence during subsequent years in kiwifruit vines defoliated by strong wind such as typhoons. Artificial defoliation was treated on five-year-old ‘Jecy Gold’ kiwifruit vines grown in a plastic house in year 2013 and 2014 by applying four levels of defoliation, i.e., 0, 50, 75, and 100% in August 23, 2013 and 100% defoliation in July 28 and August 29, 2014, respectively. Return bloom and fruit quality were investigated in the following two years, 2014 and 2015. A significant reduction in number of flowers per shoot in the following year, 2014 was recorded for the vines with 50%, 75%, and 100% defoliations treated in 2013 compared to the control vines. The number of flowers per florescence was significantly reduced for defoliated vines. Nevertheless, the fruit quality parameters, i.e., fruit length, width, weight, firmness, TSS, acidity, and dry matter content were not significantly different for the defoliated vines compared to the control vines. The vines defoliated in 2013 at 75% and 100% levels showed a significant reduction of number of flower per inflorescence in 2015 compared to the 0% defoliation. However, the number of flowers per shoot and fruit quality were not significantly different. Also, the number of flowers per inflorescence in 2015 was significantly reduced by July 28, 2014 or August 29, 2014 defoliation compared to non-defoliated vines while the number of flowers per shoot, and fruit quality in 2015 were not significantly different between treatments and control vines. Accordance with the present findings, the flowering is considerably affected by the shortage of carbohydrate supply than the fruit quality of ‘Jecy Gold’ kiwifruit. In addition, the negative impacts of severe defoliation in flowering of ‘Jecy Gold’ kiwifruit might be persisted more than one season from the time of defoliation and consequently, the total yield might be reduced in the following seasons after defoliation.
        4,000원
        6.
        2012.12 KCI 등재 구독 인증기관 무료, 개인회원 유료
        동일한 무가온 하우스 내에서 화산회토양(흑색, 농암갈색) 및 비화산회토양(암갈색)에 재배되고 있는 5년생 참다래 ‘제시골드’(Actinidia chinensis cv. Jecy Gold) 과실의 품질에 미치는 영향을 토양유형에 따라 비교하였다. 토양유형별 토양수분포텐셜은 암갈색 비화산회토양이 가장 낮았다. 개화 후 과실 종경의 비대는 토양에 따른 차이를 나타내지 않았고, 횡경비대는 암갈색 비화산회토양이 흑색 및 농암갈색 화산회토양보다 작은 경향이었다. 과실의 당도는 개화 후 140일까지는 차이가 없었으나, 140일 이후에는 암갈색 비화산회토양이 흑색 및 농암갈색 화산회토양보다 높았다. 수확 후 과실의 산함량 및 경도는 토양유형에 따라 차이가 없었다. 과즙의 과당, 포도당 및 자당함량은 각각 암갈색 토양이 4.45±2.08, 5.43±1.13, 및 2.40±0.40%, 흑색 토양이 2.51±0.55, 3.53±0.86 및 0.80±0.33%, 농암갈색 토양이 2.55± 0.47, 3.53±0.73 및 0.73±0.38% 이었다. 따라서 과실의 당도는 토양특성에 따라 영향을 받는다. 이러한 원인은 비화산회토양인 암갈색 토양이 화산회토양인 흑색 및 농암갈색 토양보다 토양수분 보유능력이 낮기 때문으로 판단된다.
        4,000원
        7.
        2018.04 KCI 등재 SCOPUS 서비스 종료(열람 제한)
        Gold kiwifruit was fermented with Lactobacillus plantarum CK10 derived from kimchi and the fermented products were extracted with ethanol at various fermentation time-points The bacterial cellular density, total titratable acidity, total polyphenol content (TPC), and total flavonoid content (TFC) increased during fermentation, while pH values and total soluble solids decreased. Levels of TPC and TFC were highest after five days, at 1.21±0.13 mg GAE/g dry weight and 0.36±0.04 mg RE/g dry weight, respectively. The antioxidant activities of the fermented gold kiwifruit were analyzed using Fe2+ chelating activity, 2,2-diphenyl-1-picrylhydrazyl (DPPH)-, and 2,2'-azino-bis(3- ethylbenzothiazoline-6-sulphonic acid) (ABTS)- radical scavenging activities, and superoxide dismutase (SOD)-like activity. The Fe2+ chelating activity of gold kiwifruit (125-500 μg/mL) peaked after five days of fermentation at 38.40-78.47%. The DPPH radical- scavenging activity and SOD-like activity were somewhat higher after seven days of fermentation (36.01-86.81% and 54.79-93.83% at 2.5-10.0 mg/mL concentration of samples, respectively). On the other hand, the ABTS radical- scavenging activity of fermented gold kiwifruit was similar to that of the non-fermented form. The polyphenol and flavonoid contents were significantly correlated with the antioxidant activity. In conclusion, our results suggest that TPC, TFC, and antioxidant activity were increased after five and seven days of fermentation, respectively. Therefore, fermented gold kiwifruit with its increased antioxidant activity could be useful in the development of functional foods.
        8.
        2018.04 KCI 등재 SCOPUS 서비스 종료(열람 제한)
        Fermented halla gold kiwifruit (FHK) was prepared with Lactobacillus plantarum CK10, a bacterium derived from kimchi. We investigated the quality characteristics and antioxidative activity of madeleine added with FHK. The madeleine dough was prepared by mixing flour, sugar, baking powder, and then followed by adding salt, rum, different amount of the FHK (0, 1, and 3%) and butter. The total titratable acidity of madeleine increased significantly with the amounts of added FHK (p<0.05), while the pH value and total soluble solids showed the reverse trend. The color of madeleine became substantially redder with increasing amounts of FHK (p<0.05), and it appeared darker and less yellow at the same time. The total polyphenol contents of madeleines increased significantly with increasing amounts of FHK (p<0.05), but there was little difference in the total flavonoid content. When the antioxidant activities were measured in terms of 2,2-diphenyl-1-picrylhydrazyl (DPPH)- and 2,2’-azino-bis-3-ethylbenzothiazoline- 6-sulfonic acid-diammonium salt (ABTS)- radical scavenging, both measured activities of madeleines increased dramatically with added FHK in a dose-dependent manner. Our results suggested that the acidity, color, polyphenol content, and antioxidant activities of madeleines can be improved by adding the fermented gold kiwifruit.
        9.
        2007.06 KCI 등재 서비스 종료(열람 제한)
        “Jecy Gold” is a new kiwifruit variety developed at the National Institute of Subtropical Agriculture (NISA), RDA in 2003, which was for the utilization as fruit with yellow flesh and high soluble solids. This variety was selected from seeds obtained from the cross breeding between Actinidia chinensis cv. “Golden Yellow” and A. chinensis cv. “Songongu” with yellow flesh in 1997. Seedling and line selections were conducted from 1998 to 1999, and characteristic trials were carried out from 2000 to 2002. After developed, it was also conducted to the test of adaptability in kiwifruit orchards of Jeju island from 2003 to 2006. The branch of “Jecy Gold” sprouts strongly and the color of leaf is slightly dark green. The shape of fruit is obovoid, and the color of peel is yellowish-brown without hair. The average weight of fruit is 128.4 g. The core is middle and soft, the percicarp is golden yellow, and the texture is fragile and juicy. Soluble solids concentration is 14.8 oBrix. The total acid content is 0.69% and the fruit yield is higher about 30% than that of A. deliciosa cv. “Hayward”. The content of vitamin C is higher than that of A. deliciosa cv. “Hayward”. The harvesting time is from late October to early November and the fruit can be preserved about 90 days at 2°C. This variety can be planted bellow 100 m sea level and should be grown under shelter to prevent from disease and cold. This variety will be cultivated about 100 ha by 2011 in the southern part of Korea and has been supplied about 10 ha in 2007.