Kiwi fruit

Moller, M., Kayma, M., Vieluf, D., Paschke, A., and Steinhart, H. (1998). Determination and characterization of cross-reacting allergens in latex, avocado, banana, and kiwi fruit. Allergy 53,289-296. 

Lucas, J.S., et al., Kiwi fruit is a significant allergen and is associated with differing patterns of reactivity in children and adults, Clin. Exp. Allergy, 34, 1115, 2004. 

Talens, P., Escriche, I., Martinez-Navarrete, N., and Chiralt, A. 2003. Influence of osmotic dehydration and freezing on the volatile profile of kiwi fruit. Food Res. Int. 36, 635-642. 

Young, H. and Paterson, VJ. 1985. The effect of harvest maturity, ripeness and storage on kiwi fruit aroma. J. Sci. Food Agricul. 36, 352-358. 

The kiwi fruit is a cultivar group of the species Actinidia deliciosa. More than 80 compounds have been identified in fresh and processed kiwi [137]. Methyl acetate, methyl butanoate, ethyl butanoate, methyl hexanoate and ( )-2-hexenal have the most prominent effect on consumer acceptability of kiwi fruit flavour [137-140]. The volatile composition of kiwi fruit is very sensitive to ripeness, maturity and storage period [138, 139]. Bartley and Schwede [140] found that ( )-2-hexenal was the major aroma compound in mature kiwi fruits, but on further ripening ethyl butanoate began to dominate. Ripe fruits had sweet and fruity flavours, which were attributed to butanoate esters, while unripe fruits had a green grassy note due to ( )-2-hexenal [140]. The most important character-impact compounds of kiwi fruits are summarised in Table 7.4. 

Humans have not had time to evolve a toxic harmony with all of their dietary plants. The human diethas changed markedly in the last few thousand years. Indeed, very few of the plants that humans eat today, such as coffee, cocoa, tea, potatoes, tomatoes, corn, avocados, mangoes, olives, and kiwi fruit, would have been present in a hunter-gatherer s diet. Natural selection works far too slowly for humans to have evolved specific resistance to the food toxins in these newly introduced plants. 

Support Protocol Enzyme Preparation Example Kiwi Fruit C2.2.5... 

In this protocol, enzyme is prepared from a single kiwi fruit, the fruit of the Chinese gooseberry (.Actinidia chinensis), purchased at a local grocery store. The predominant peptidase of the kiwi fruit is a cysteine peptidase called actinidain. 

A model experiment using a crude enzyme preparation from kiwi fruit (see Support Protocol) is presented in the hope that the approach may serve as a template for the design of other assays, and the results provide an example of what may be expected with raw biological materials, albeit the kiwi fruit is a raw product with relatively high peptidase activity (Lewis and Luh, 1988). Assay conditions and substrate preparation were performed as in Basic Protocol 1, with the pH of the substrate adjusted to 7.0. Enzyme preparation was performed as in the Support Protocol. The same... 

Figure C2.2.4 Enzyme extract activity profiles for raw kiwi fruit. Results were obtained using Basic Protocol 1 with Hammerstein casein substrate (ICN Biomedicals).

Table C2.2.1 Specific Activity Values for a Single Kiwi Fruit Peptidase Extract Measured at Different Enzyme/Protein Concentrations Using Basic Protocol 1...

For online coupling to GC, GPC columns must be smaller than those currently used. A column packed with polystirene PSS SDV was used to measure chlorinated pesticides in olive oil, fat extracts of chicken and fish, and lettuce (75). GPC can be used for the automated online cleanup and determination of 22 OPPs in various fruits, such as apples, grapes, and kiwi fruit (80). 

Methanol /acetonitril /ethylacetate a-carotene, /3-carotene Kiwi fruit 12... 

The family is distributed throughout eastern Asia and south to northern Australia with some representatives in tropical America. It is related to the Dilleniaceae. The familiar kiwi fruit, Actinidia chi-nensis, is a member of this family as are a few others cultivated as ornamentals. 

Tamburrini, M., Cerasuolo, I., Carratore, V. et al. 2005. Kiwellin, a novel protein from kiwi fruit. Purification, biochemical characterization and identification as an allergen. Protein J 24 423 -29. 

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