Fresh Kiwifruit Research Articles

Effects of high carbon dioxide and ethylene treatment on postharvest ripening regulation of red kiwifruit (Actinidia melanandra Franch) during cold storage

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 10oC 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℃. 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℃ for fresh red kiwifruit treated with exogenous ethylene,whereas the carbon dioxide-treated fruit exhibited a greatly increasedSSC 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℃. 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-dayexperiment. 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

A Review of Production and Processing of Kiwifruit

Kiwifruit is native to Asia and has become popular worldwide due to its sensory and nutritional properties. It contains high levels of bioactive compounds such as vitamin C vitamin E, flavonoids, carotenoids and minerals. Kiwifruits show a wide diversity in size, shape, fuzziness, flesh and peel color and flavor. The export of fresh kiwifruit has led to rapid expansion of kiwifruit industry through out the world. kiwifruit has become a commonly consumed fruit and is easily available round the year. Kiwifruit is largely consumed as fresh but it is also available in processed forms as juices, fortified drinks, candies, dehydrated and lyophilized products. Kiwifruit is also minimally processed to provide consumers with ready to eat products. Different preservation techniques have been used so far to preserve minimally processed kiwifruit. Here we are going to review some of these techniques.

Is kiwifruit allergy a matter in kiwifruit-cultivating regions? A population-based study.

Although kiwifruit is known as a common cause of food allergy, population-based studies concerning the prevalence of kiwifruit allergy do not exist. We aimed to determine the prevalence and clinical characteristics of IgE-mediated kiwifruit allergy in 6-18-year-old urban schoolchildren in a region where kiwifruit is widely cultivated. This cross-sectional study recruited 20,800 of the randomly selected 6-18-year-old urban schoolchildren from the Rize city in the eastern Black Sea region of Turkey during 2013. Following a self-administered questionnaire completed by the parents and the child, consenting children were invited for skin prick tests (SPTs) and oral food challenges (OFCs). Children with suspected IgE-mediated kiwifruit were skin prick tested with kiwifruit (commercial allergen and prick-to-prick test with fresh kiwifruit) and a pre-defined panel of allergens (banana, avocado, latex, sesame seed, birch, timothy, hazel, cat, Dermatophagoides pteronyssinus, and Dermatophagoides farinae). All children with a positive SPT to kiwifruit were invited for an open OFC. The prevalence of IgE-mediated kiwifruit allergy was established using open OFCs. The response rate to the questionnaire was 75.9% (15783/20800). The estimated prevalence of parental-perceived IgE-mediated kiwifruit allergy was 0.5% (72/15783) (95% CI, 0.39-0.61%). Of the 72 children, 52 (72.2%) were skin tested, and 17 (32.7%) were found to be positive to kiwifruit with both commercial extract and kiwifruit. The most frequently reported symptoms in kiwifruit SPT-positive children were cutaneous (n = 10, 58.8%) followed by gastrointestinal (n = 6, 35.3%) and bronchial (n = 4, 23.5%). Oral symptoms were reported in six (35.3%) children. All children who were kiwifruit positive by SPT were found positive during the oral challenge. The confirmed prevalence of IgE-mediated kiwifruit allergy by means of open OFC in 6-18-year-old urban schoolchildren living in Rize city was 0.10% (95% CI, 0.06-0.16). Prevalence of parental-perceived and clinically confirmed kiwifruit allergy is not consistent. In contrast to expectations, kiwifruit allergy prevalence was low in a city where it is cultivated and highly consumed.

Effects of ethylene treatment on postharvest quality in kiwi fruit

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 μL·L -1 were used on fresh kiwi fruit stored at different temperatures of 10, 15, and 20℃. 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℃ dramatically decreased in the experiment while treated fruits stored at 10℃ decreased only slightly. Quality characteristics of kiwi fruits stored at 15 and 20℃ were better than those of fruits at 10℃. 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 μL·L -1 . The ethylene generator could also be used to soften persimmons.

Market oriented assessment of the environmental impact of the New Zealand kiwifruit value chain

Assessment of the environmental impact of fresh produce value chains is an important risk management activity. It can also reduce costs and increase product differentiation. For branded products, such as ZESPRITM kiwifruit, damage to brand reputation is a major risk that can be minimised by an effective environmental impact management strategy. Evaluation of environmental issues relevant to the international marketplace has highlighted the importance of greenhouse gas (GHG) emissions, water, waste, non-renewable inputs and biodiversity. For New Zealand (NZ) fresh kiwifruit exports, the following approach was used. Firstly, environmental impacts were prioritised into metrics of relevance to global retailers, consumers and regulatory organisations. Next, the impact of each environmental priority was assessed. Then, risks and opportunities associated with the impact measurements were identified. After that, tools were developed to reduce any risks or exploit any opportunities. Work is ongoing to integrate these tools into industry. The following examples illustrate the environmental footprints. Kiwifruit (Actinidia deliciosa 'Hayward') grown in NZ and consumed in Europe had a carbon footprint of 1.61 kg of carbon dioxide equivalents kg-1 of fruit consumed (i.e., 1.61 kg CO2-eq kg-1 fruit). Fossil fuel inputs for the same fruit were 0.31 L kg-1 fruit, the water footprint was 458 L H2O kg-1 fruit and waste kiwifruit was 0.19 kg waste fruit kg-1 of fruit consumed. For biodiversity, initial surveys found about 6.6% of the land title area for a NZ kiwifruit orchard provided ecological refuge. This work was achieved by organisations involved in strategic collaborative-foresight activities.

Effect of Chemical Pretreatments on the Physical Properties of Kiwi

In this work the effect of pre-treatments on the physical properties of fresh kiwi was studied. For that, a set of tests using chemical pretreatments was used, in which the samples were subjected to aqueous solutions of ascorbic acid and potassium metabisulfite at concentrations of 0.25% and 1% (w/v) for periods of 30 and 60 minutes, in order to understand the implications of the treatments in the color and texture of the kiwi as compared to its original properties. The results showed that the kiwi treated with ascorbic acid changed its color very intensively when compared to the fresh product, and this trend was intensified after storage. Contrarily, when potassium metabisulfite was used, the changes in color were quite negligible right after the treatment and even lower after the storage period of 6 days under refrigeration. After the treatments with both solutions, the kiwi texture was drastically changed, diminishing hardness considerably and increasing elasticity for all treatments. The same could be observed after six days of refrigeration.

Individual and Combined Effects of Pomegranate Extract and Ultrasonic Treatments on Kiwifruit Juice Quality Parameters

AbstractThe objectives of this study were to report the effectiveness of ultrasound and pomegranate extract, individually and combined, on kiwifruit juice quality attributes. Fruit juices were treated with 180 μg/mL pomegranate extract and sonicated for 10 and 30 min (180 W, 40 kHz). Microbial populations, ascorbic acid retention, sensory attributes and color parameters were evaluated through refrigerated storage. By the end of storage, individual ultrasound treatments were able to reduce yeast and molds counts compared with that in control. Furthermore, combined treatments of ultrasound and pomegranate extract showed synergism, with higher reductions on yeast and molds. None of the treatments were able to increase the ascorbic acid retention through storage time. Color parameters evaluated showed that the treatments applied had significant differences from that of control. At Day 2, the treatments showed an improvement in color, with total color difference (ΔE) lower than that of untreated sample, indicating less color difference from fresh kiwifruit juice. Sensory attributes were not significantly affected by the treatments. However, a significant effect of storage time was perceived by the panelists, with a decrease in overall visual quality score throughout time, indicating the end of shelf‐life of the product at Day 7 of refrigerated storage.Practical ApplicationsUltrasonic processing technology and the application of natural antimicrobials are continuously being explored as alternatives to traditional thermal treatments in the food industry. It is necessary to study the impact of these technologies both individually and combined, in terms of microbiological stability and quality preservation. In practice, it is important to not only decrease the microbial growth on food products, but also minimize the loss of their nutritional and sensory attributes. This study suggests some processing and preservation conditions for kiwifruit juice, demonstrating the potential use of ultrasound in combination with the application of pomegranate extract as a biopreservative. This hurdle technology could be easily introduced in the fruit and vegetable juice industry, replacing thermal treatments that compromise the nutritional and sensory quality of the final product.

FREEZE DRYING OF KIWI (ACTINIDIA DELICIOSA) PUREE AND THE POWDER PROPERTIES

In this study, it was intended to investigate the production of freeze dried kiwi (Actinidia deliciosa) puree in the form of powder that can be used as a natural alternative to synthetic additives used in food products such as pudding, instant tea, and sauces for improving their flavour. In order to obtain the powder product, kiwi puree as plain and with maltodextrin (Dextrose Equivalence of 10-12, as 10 % by weight) addition were freeze dried. Drying behaviour of plain kiwi puree and kiwi puree with MD were explained by Logarithmic model (R2=0.994, RMSE=0.024, ?2=0.0008) and Wang and Singh model (R2=0.999, RMSE=0.012, ?2=0.0002), respectively. The effective moisture diffusivity (Deff) value was calculated as 7.3x10?10 m2/s and it was observed that it was not affected by the addition of MD. The vitamin C content of fresh kiwi fruit was evaluated as 66.3 mg/100 g kiwi and there was a loss of 17.1% for plain and 19.8% for MD containing powders respectively after freeze drying. It was also observed that, the addition of maltodextrin decreased cohesiveness, on the other hand, increased bulk and tapped densities, average time values for wettability and solubility, and glass transition temperature of the powder products.

KIWIFRUIT RESEARCH AND PRODUCTION IN TURKEY

Total world kiwifruit production outside China is currently 1,412,455 t, the total planted area is 98,656 ha, and the production area is increasing each year (FAO, 2012). Cultivation of kiwifruit started in Europe in the 1960s. Towards the end of last century, kiwifruit were introduced to Turkey by the AtatA¼rk Central Horticultural Research Institute in Yalova. Since then, each year has seen increasing interest. Today, Turkey, in terms of kiwifruit plantings, is amongst the more important producers. But productivity is low as most orchards in Turkey are still young; total yields will increase rapidly in the next few years. Commercial orchards are generally A. deliciosa ‘Hayward’ and cultivation of other species or cultivars is very limited. Especially in the northern part of Turkey, climatic conditions are suitable for kiwifruit. The two most common support systems are the T-bar and the pergola and these are used, with some modifications. Psa (Pseudomonas syringae pv. actinidiae) is so far not a serious problem in Turkey but root rots and water-logging problems in heavy soils are very common, so ridge planting is widely used. Frost protection in the form of fogging is also beginning to be used at higher altitudes. In contrast to New Zealand, irrigation of kiwifruit in Turkey is essential and is commonly done by mini-sprinkler systems in the Marmara and the Central Black Sea Regions. In the past, there was little irrigation of orchards in the Eastern Black Sea Region, but more recently irrigation systems have been installed. Consumption of fresh kiwifruit is likely to increase as the Turkish kiwifruit industry develops. Kiwifruit producers in Turkey are organized into small producer associations. However, these have not yet combined to form a national association. Such a combined national organization would make it much easier to solve problems of production, storage, packaging and marketing of Turkish kiwifruit. Kiwifruit research in Turkey first began in the 1990s at the Yalova AtatA¼rk Horticultural Central Research Institute. The number of kiwifruit-related research programmes is increasing each year. The studies so far have concentrated on rooting of cuttings, climate change-adaptation, packaging, cold storage and fruit quality issues.

Effect of Wound Dressing with Fresh Kiwifruit on healing of Cutaneous Wound in Rats

Background:: The kiwi fruit is known to have dramatic antibacterial, debridement, wound contracture, and angiogenic effects. We propose that kiwifruit is an ideal candidate to enhance the process of wound healing. The present study assessed the effects of wound kiwifruit dressing on cutaneous wound healing in rat. Materials and Methods:: In this experimental study, 30 male Wistar rats were randomly divided into 2 groups of control and kiwifruit group. A full-thickness dermal incision (35 mm length) was made on the right side of the paravertebral region. In the control group, one day after wound induction wounds was dressed with vaseline sterile gauze after normal saline irrigation. In the second group, the wounds were dressed with kiwifruit. Wound healing was evaluated by measuring surface area, percentage of healing, duration of healing, and wound tensile strength. Results:: Obtained results showed that the duration of wound healing in kiwi group in comparison with the control was significantly decreased. The amount of wound healing in percent was also significantly different between control and kiwi groups at days 3, 6 (p<0.001), 9 (p<0.05), 12 and 14 (p<0.01). Comparisons of wound length between control and kiwi group per day showed that kiwi group had significantly lower wound length on day 9, 12, 14 and 16 (p<0.01, 0.001, 0.01 and 0.01, respectively) in comparisons to control group. Also, the wound tensile strength in kiwi group also was significantly greater than the control animals (p<0.01). Conclusion:: We concluded that our study provides some evidence to support the use of kiwi to accelerate wound healing.

Effect of Wound Dressing with Fresh Kiwifruit on healing of Cutaneous Wound in Rats

Background: The kiwi fruit is known to have dramatic antibacterial, debridement, wound contracture, and angiogenic effects. We propose that kiwifruit is an ideal candidate to enhance the process of wound healing. The present study assessed the effects of wound kiwifruit dressing on cutaneous wound healing in rat. Materials and Methods: In this experimental study, 30 male Wistar rats were randomly divided into 2 groups of control and kiwifruit group. A full-thickness dermal incision (35mm length) was made on the right side of the paravertebral region. In the control group, one day after wound induction wounds was dressed with Vaseline sterile gauze after normal saline irrigation. In the second group, the wounds were dressed with kiwifruit. Wound healing was evaluated by measuring surface area, percentage of healing, duration of healing, and wound tensile strength. Results: Obtained results showed that the duration of wound healing in kiwi group in comparison with the control was significantly decreased. The amount of wound healing in percent was also significantly different between control and kiwi groups at days 3, 6 (p<0.001), 9 (p<0.05), 12 and 14 (p<0.01). Comparisons of wound length between control and kiwi group per day showed that kiwi group had significantly lower wound length on day 9, 12, 14 and 16 (p<0.01, 0.001, 0.01 and 0.01, respectively) in comparisons to control group. Also, the wound tensile strength in kiwi group also was significantly greater than the control animals (p<0.01). Conclusion: We concluded that our study provides some evidence to support the use of kiwi to accelerate wound healing.

Molecular characterization of allergens in raw and processed kiwifruit.

The prevalence of allergy to kiwifruit is increasing in Europe since the last two decades. Different proteins have been identified as kiwifruit allergens; even though with geographic differences, Act d 1, a cysteine protease protein of 30kDa, and Act d 2, a thaumatin-like protein of 24kDa, are normally considered the most important. The aim of this study was (i) to identify at molecular level the sensitization pattern in a group of well-characterized patients allergic to kiwifruit and (ii) to assess the role of technological treatments on kiwifruit allergenic potential. The differences in the pattern of antigenicity between fresh and processed kiwifruit were evaluated by both immunoelectrophoretic techniques and clinical tests. In the group of patients included in this study, three proteins were identified as major allergens in fresh kiwifruit, as the specific sensitization was present in ≥50% of the subjects. These proteins corresponded to actinidin (Act d 1), pectin methyl aldolase (Act d 6), and thaumatin-like protein (Act d 2). Kiwellin (Act d 5) and proteins of Bet v 1 family (Act d 8/act d 11) were also recognized as minor allergens. Immunoreactivity was totally eliminated by industrial treatments used for the production of kiwifruit strained derivative. In this group of allergic children, the technological treatments used in the production of kiwifruit strained product reduced drastically the allergenic potential of kiwifruit.

Effectiveness of 1-Methylcyclopropene Treatment on Peach Fruit (&lt;i&gt;Prunus persica&lt;/i&gt; L.) for Extending Storage Life

In order to maintain better quality of peach during cold storage and to extend the storage time, effects of different dose of 1-methylcyclopropene (1-MCP) treated of fresh kiwifruit on quality were investigated and the physiochemical attributes were subsequently evaluated during 60 days storage at 0 °C. Results showed that 1-MCP treatment had a high effect on inhibiting the respiratory rate, total soluble solid decrease and maintaining titratable acid content during the end of the storage compared with the non-treated control.Moreover, 1.0 μL/L 1-MCP showed the best effect on maintaining the quality and extending storage life.

Active actinidin retains function upon gastro‐intestinal digestion and is more thermostable than the E‐64‐inhibited counterpart

Actinidin is a cysteine protease and major allergen from kiwi fruit. When purified under specific native conditions, actinidin preparations from fresh kiwi fruit contain both an active and inactive form of this enzyme. In this study, biochemical and immunological properties upon simulated gastro-intestinal digestion, as well as thermal stability, were investigated for both active and E-64-inhibited actinidin. Active actinidin retained its primary structure and proteolytic activity after 2 h of simulated gastric digestion, followed by 2 h of intestinal digestion, as assessed by SDS-PAGE, zymography and mass spectroscopy. Immunological reactivity of active actinidin was also preserved, as tested by immunoelectrophoresis. The E-64 inhibited actinidin was fully degraded after 1 h of pepsin treatment. Differential scanning calorimetry showed that active actinidin has one transition maximum temperature (Tm ) at 73.9°C, whereas in the E-64-actinidin complex the two actinidin domains unfolded independently, with the first domain having a Tm value of only 61°C. Active actinidin is capable of reaching the intestinal mucosa in a proteolytically active and immunogenic state. Inhibitor binding induces changes in the actinidin molecule that go beyond inhibition of proteolytic activity, also influencing the digestion stability and Tm values of actinidin, features important in the characterisation of food allergens.

Effectiveness of 1-Methylcyclopropene Treatment on Kiwifruit for Extending Storage Life

Effects of different dose of 1-methylcyclopropene (1-MCP) treated of fresh kiwifruit on quality were investigated and the physiochemical attributes were subsequently evaluated during 90 days storage at 0 °C. Results showed that 1-MCP treatment had a high effect on inhibiting the respiratory rate, retarding firmness descending and total soluble solid decrease and maintaining titratable acid content during the end of the storage compared with the non-treated control. Moreover, 0.5 μL.L-11-MCP showed the best effect on maintaining the quality and extending storage life.

Anaphylaxis after accidental ingestion of kiwi fruit

Numerous cases of anaphylaxis after ingestion of kiwi fruit, after the skin tests and during oral immunotherapy were described. The article describes the case of severe anaphylactic reaction that occurred in a 55-year-old patient after accidental ingestion of kiwi. Allergy to kiwi fruit was confirmed by a native test with fresh kiwi fruit. After the test, the patient experienced generalized organ response in the form of headache, general weakness and rashes on the neck and breast, and dyspnea. The patient had significantly elevated levels of total IgE and IgE specific to kiwi fruit.

Anaphylactic shock due to kiwifruit

A 44-year-old male patient was admitted to our emergency department (ED) with an episode of severe anaphylaxis displaying generalized urticaria and dyspnea 1 hour after consuming a kiwifruit. Initially, the patient reported discrete itching of his abdominal skin and was in moderate respiratory distress. The patient's wheal response and itch were attenuated 30 minutes after emergency treatment with intravenous antianaphylaxis drugs. However, he had symptoms of the chest distress, dizzy, and dysphoria. His vital signs exacerbated. After sufficient antianaphylaxis treatment, the patient's anaphylaxis shock symptoms had not been significantly improved. We reviewed the history. The patient had eaten a full fresh kiwifruit, so there may be some kiwifruit pulp left in the patient's stomach. After self-induced vomiting, the patient's clinical condition gradually improved without any changes in dosage of dopamine. After another 10 hours of observation and preventive therapy training, the patient was discharged. Cases of patients with anaphylactic reaction to kiwifruit and dragon fruit have not been reported yet. In the ED, it is easy to overlook the prolonged exposure to allergen in patients with oral allergy syndrome. If the patient has consumed much food or drugs to cause the allergic reaction, self-induced vomiting or gastric lavage to clean allergen may be useful.

Dietary ascorbate intake affects steady state tissue concentrations in vitamin C–deficient mice: tissue deficiency after suboptimal intake and superior bioavailability from a food source (kiwifruit)

Humans acquire vitamin C (ascorbate) from their diet, and optimal tissue concentrations are required to maintain its enzyme cofactor and antioxidant activities. How dietary intake affects tissue concentrations is difficult to monitor and has generally been based on the measurement of plasma concentrations. We aimed to determine the effect of various ascorbate intakes on tissue concentrations in the Gulo mouse model of vitamin C deficiency and to compare the effectiveness of delivery when ascorbate was added to the drinking water or obtained through a fruit source (kiwifruit). Gulo(-/-) mice were fed various amounts of ascorbate for 1 mo, either in their drinking water or as a kiwifruit gel. Tissue vitamin C content was measured and compared with concentrations in wild-type mice. Ascorbate concentrations in serum, liver, kidney, heart, and white blood cells were extremely labile and were well below concentrations observed in the wild-type mice when serum concentrations were below saturation. All tissues except for brain were rapidly depleted when intake was stopped. Consumption of a preparation of fresh kiwifruit (either green or gold varieties) resulted in up to 5 times more effective delivery to tissues than when ascorbate was administered via the drinking water. Subsaturation concentrations of plasma ascorbate resulted in severe deficiency in many tissues, and saturating amounts were required to achieve tissue concentrations similar to those found in wild-type animals. It is possible that the bioavailability of ascorbate is superior from some foods, such as kiwifruit. These results have important implications for human nutrition.

The effect of dressing with fresh kiwifruit on burn wound healing

This study was designed to evaluate the wound healing effects of kiwifruit in the treatment of second-degree burn wounds in rats. Sixty rats were each randomly assigned to 1 of 3 groups. A deep second-degree burn was created on the lateral flank of each rat with a standard burning procedure in the form of applying a heated plaque. In the control group (group C; n = 20) burns were dressed with Vaseline sterile gauze after normal saline irrigation. In group S (n = 20), the lesions were treated with silver sulfadiazine cream after normal saline irrigation. In the third group (group K; n = 20), the burn wounds were dressed with kiwifruit. The dressings were changed twice a day in all groups. The response to treatments was assessed histologically at day 21 postburn and microbiologically on days 7 and 21. Macroscopic evaluation was performed every day to determine wound closure rate, measure burn wound area, and investigate macroscopic edema, hyperemia, and epithelialization. Histopathologic evaluation included monitoring of epithelialization, vascularization, granulation tissue formation, and inflammatory cell response. On day 21, the wounds in the group K healed completely in comparison to other groups (P < .0001). There was significant reduction in wound area size in the group K in all evaluation days as compared with groups S and C (P < .0001). Microscopic evaluation revealed a high grade of neovascularization in group K lesions in contrast with groups S and C (P < .0001). Wound infection was dramatically less common in the group K compared with the other 2 groups (P < .05). We suggest that the dramatic antibacterial, debridement, wound contracture, and angiogenic effect of kiwifruit induced a significant wound healing in burn ulcers and might be useful in treating chronic ulcers, such as bedsores.

Actinidia deliciosa (kiwifruit), a new drug for enzymatic debridement of acute burn wounds

Background Actinidia deliciosa (kiwifruit) is used as a meat tenderizer. It acts rapidly and efficiently to soften meat, liquefying it if allowed to work for more than a few hours. Observing this effect and the lack of studies addressing this subject in the literature, the authors sought to investigate the use of this natural remedy in an animal model for eschar separation and debridement. Methods Thirty-five male rats were divided randomly into three groups. Under general anaesthesia, a limited standard full-thickness burn was produced on the back of each rat. For the intervention group (G1, 15 rats), the wounds were covered with fresh kiwifruit; for control groups 2 and 3 (G2, 15 rats; G3, five rats), the dressing was a neutral ointment (Emulsifier 1220). Weekly wound observations were documented for all the groups. G1 and G2 were sacrificed on Day 20, and group 3 was kept alive until complete eschar separation. The wounds of the rats in groups 1 and 2 were excised and subjected to microscopic evaluation. Results On Day 20, all eschars had detached and fallen off in the intervention group (G1), whereas in groups G2 and G3 the eschars were still firmly attached to the base of the wounds (except in two rats of G2); this finding was statistically significant ( p < 0.001). The average wound surface area in group G1 was 212 mm 2 (SD = 88.80938) whereas in G2 it was 388 mm 2 (SD = 140.6967). Thus, the wound surface area was significantly ( p < 0.001) smaller in the intervention group. The eschars in G3 separated spontaneously between days 30 and 42, while in all the rats of the kiwi-treated group, this phenomenon occurred before Day 20. The pathological study revealed no considerable differences between G1 and G2 ( p < 0.05). Conclusions Debridement and scar contraction occurred faster in the kiwi-treated group than in the untreated group. Following rapid enzymatic debridement, healing appeared to progress normally, with no evidence of damage to adjacent healthy tissue.