Kiwifruit Juice Research Articles

Shelf life and storage stability of cold plasma treated kiwifruit juice: kinetic models

ABSTRACT This study examined the quality changes and shelf life of cold plasma (Cold plasma-optimized, S2: 30 kV/5 mm/6.7 min and Cold plasma-extreme, S3: 30 kV/2 mm/10 min) and thermally-treated (S4: 90°C/5 min) kiwifruit juice packed in glass and polyethylene terephthalate bottles stored at 5, 15, and 25°C. Cold plasma and thermally treated juice samples were analyzed for peroxidase activity, microbial enumeration, bioactive compounds degradation, and sensory quality for up to 120 days. The residual activity of peroxidase enzyme in S2 sample after cold plasma treatment was 23.85%, decreasing with increase in storage time and temperature. After cold plasma and thermal treatment, the aerobic mesophiles and yeasts and molds count were below detectable limits in kiwifruit juice. Aerobic mesophiles and yeasts & molds emerged in S2, S3, and S4 samples stored at 5°C after 70, 70, and 90 days, respectively. The total color change increased with increase in storage time and temperature, whereas ascorbic acid, total phenolic content, total antioxidant capacity, and overall acceptability decreased. The shelf life of S2 in glass bottles was 100, 80, and 60 days at 5, 15, and 25°C based on total color change ≥ 12, ascorbic acid loss ≥ 50%, microbial count ≥ 6 Log CFU/mL, or overall acceptability < 5. Quality indices, including total color change, overall sensory acceptability, and ascorbic acid, were modeled, and zero-order model performed better than first and second-order reaction models. Furthermore, Arrhenius, Eyring, and Ball models were employed to model temperature-dependent reaction rates, and the Ball model performed better. So, the zero-order reaction and Ball model were combined to predict kiwifruit juice’s shelf life.

Cold plasma processing of kiwifruit juice: Effect on physicochemical, nutritional, microstructure, rheological properties and sensory attributes.

This study aimed to compare the untreated, cold plasma (CP)-optimized (30 kV/5 mm/6.7 min), CP-extreme (30 kV/2 mm/10 min), and thermally treated (TT) (90 ℃/5 min) kiwifruit juices based on the physicochemical (pH, total soluble solids (TSS), titratable acidity (TA), total color change (ΔE)), physical (particle size and rheology), microstructure (optical microscope), bioactive compounds (polyphenol, ascorbic acid, and sugar compounds), and sensory characteristics of kiwifruit juice. The pH, TSS, and TA were not significantly affected in CP and TT juice, whereas the ΔE (6.52) of TT juice lies in the range of "greatly visible." The microstructure characteristics of juice significantly changed after CP and thermal treatment. The cell and tissue disruption in CP-extreme and thermally treated juice was more than CP-optimized. The particle size of juice decreased irrespective of treatment, but the span value of CP-optimized juice was the lowest. Further, the CP treatment showed a lower consistency index, apparent viscosity, and pseudoplasticity of juice than the thermal treatment. The CP-treated juice retained bioactive and nutritional attributes more than thermally treated juice. The CP-optimized, CP-extreme, and thermal treatment reduced the sucrose content by 54, 55, and 23%, while the fructose and glucose content were increased by 17, 12, & 93%, and 17, 11 & 99%, respectively. Among the CP-treated juice, CP-optimized (71.36 mg/100g) contained a higher amount of ascorbic acid than the CP-extreme (64.36 mg/100g). Based on the similarity values in the fuzzy logic analysis, the sensory attributes of CP-optimized treated juice were superior to CP-extreme and thermal treated. PRACTICAL APPLICATION: In this era, non-thermal processing techniques are trending for retaining the nutrition and stability of juice. The old plasma (CP)-treated kiwifruit juice had better nutritional, bioactive compounds, and sensory attributes than the thermally treated juice. Further, the CP-treated juice had higher flowability and lower viscosity, making it ideal for juice processing. The conclusions drawn suggest that CP processing is a better alternative for processing kiwifruit juice than thermal processing.

Non-linear models for microbial inactivation kinetics in kiwifruit juice using cold plasma treatment: the combined impact of applied voltage, juice depth and treatment time

Non-linear models for microbial inactivation kinetics in kiwifruit juice using cold plasma treatment: the combined impact of applied voltage, juice depth and treatment time

Evaluation of green kiwifruit juice extract on physicochemical properties, antioxidant activity, and tenderness of beef M. semitendinosus with in vitro digestion.

This study focused on the physicochemical properties and tenderness of vacuum-packaged beef M. semitendinosus as affected by various dilution ratios (DRs, 1:4, 1:2, and 1:1) of green kiwifruit juice extract (GKJE) with phosphate buffer during storage at 4°C for 7 days. In addition, the formation of peptides with antioxidant activity for GKJE ability to hydrolyze proteins present in beef was evaluated at different steps of in vitro digestion. Beef with GKJE showed higher tenderness than control (CTL, beef with brine solution alone) during storage, and the increased DR increased tenderness as compared to lower DRs. The addition of GKJE increased protein digestibility during in vitro digestion. To increase the antioxidant activity in the body, GKJE having a DR of 1:2 and 1:1 should be applied to the beef muscle with effective antioxidant activity. These results suggest that DRs of phosphate buffer and kiwifruit juice of 1:1 and 1:2 have the potential to be used as a meat-tenderizing agent and could increase the digestibility of meat as well as the antioxidant capability of bioactive peptides. PRACTICAL APPLICATION: The dilution ratio of kiwi juice with phosphate buffer at 1:1 has the potential to be used as a meat-tenderizing agent during refrigerated storage and also increase the digestibility of beef.

Antibacterial effect of ultrasound combined with Litsea cubeba essential oil nanoemulsion on Salmonella Typhimurium in kiwifruit juice

This study investigated the antibacterial effect of ultrasound (US) combined with Litsea cubeba essential oil nanoemulsion (LEON) on Salmonella Typhimurium in kiwifruit juice and effect on the quality and sensory properties of kiwifruit juice. In this study, LEON prepared by ultrasonic emulsification method had a good particle size distribution and high stability. The US+LEON treatment significantly (P < 0.05) improved antibacterial efficacy, compared to the control, and would not destroy the nutritional components containing ascorbic acid, flavonoids, total phenol and total soluble solids. Meanwhile, US+LEON treatment enhanced 2, 2-diphenyl-1-picrylhydrazyl (DPPH), 2, 2′-azino-bis-(3-ethylbenzothiazoline-6 sulfonic acid) (ABTS) radical scavenging capacity and ferric ion reducing antioxidant power (FRAP). In terms of sensory properties, US and LEON had a significant (P < 0.05) effect on the odor and overall morphology of kiwifruit juice. The enhance of antibacterial efficacy and the retention of nutrients by combined treatments shows that US+LEON is a promising antibacterial method that will provide new ideas for the processing and safety of fruit juices, and the US parameters and LEON concentration should be adjusted to reduce the effect on food sensory properties in future studies.

Impact of must clarification treatments on chemical and sensory profiles of kiwifruit wine

This study examined the effect of various clarification treatments on the physicochemical properties, volatile compounds, and sensory attributes of kiwi wines produced from five different kiwifruit (Actinidia deliciosa) varieties. The degree of clarification had a minimal impact on physicochemical parameters, including the content of residual sugar, ethanol, volatile acid, titratable acidity (except for the kiwifruit variety ‘Qinmei’), and the pH value. However, wines made from unclarified juices (muddy juice and pulp) displayed a higher glycerol content than those made from clarified juices. The cluster heat map and principal component analyses (PCA) demonstrated that kiwi wines produced from clarified kiwi juices possessed a higher ester content, whereas muddy juice and pulp wines contained elevated levels of higher alcohols. Quantitative descriptive analysis (QDA) indicated that clarified juice wines outperformed muddy juice and pulp wines in terms of purity, typicality, harmony, intensity, and freshness, with negligible differences in terms of palate acidity. Moreover, the clarified juice wines featured more characteristic kiwi wine aromas (kiwifruit, passionfruit, and pineapple) compared with that of the muddy juice and pulp wines, which exhibited an increased grassy flavour. Although the 100-NTU kiwifruit juice-fermented wine did not show an advantage in the cluster heat map and PCA, it presented better freshness, typicality, and intensity in the QDA, as well as a more passionfruit aroma. Based on the orthogonal partial least-squares discriminant analysis, A. deliciosa ‘Xuxiang’ was deemed to be the most suitable variety for vinification. This study provides crucial insights for enhancing the production of high-quality kiwi wine.

Kiwi (Actinidia deliciosa) juice as a natural inhibitor of the enzymatic activity of sugarcane juice, insights from experimental assessment and molecular docking analysis

The present work evaluated kiwi juice addition alongside pasteurization (at 85 °C for 5 min) or microwave treatment (for 3 min) on the quality improvement of sugarcane juice. The juice was treated in the presence of kiwi juice (0–8%), and its physicochemical properties and microbial load were compared with raw juice. The study also highlighted the key enzymes causing sugarcane juice discoloration, peroxidase (POD) and polyphenol oxidase (PPO), by quantifying kiwi juice constituents using GC–MS and monitoring their effects by molecular docking. Kiwi addition considerably raised (p < 0.05) acidity, ascorbic acid (54.28%), and phenolic compounds (32%), and decreased the POD and PPO activity of raw cane juice. Pasteurization in the presence of kiwi, rather than microwave treatment, has significantly (p < 0.05) increased the phenolic compounds and reduced POD and PPO activities until barley was detected. Molecular docking revealed that heptacosane, oleic acid, and melezitose are the primary kiwi components responsible for enzyme inactivation.

Effects of ultrasound-assisted marination on spent hen meats: Microstructure, textural and technological properties

The purpose of this study was to investigate the effects of ultrasound-assisted marination in distilled water, kiwi, and lemon juices on the water holding capacity, pH, color (L*, a*, b*), cooking loss, and textural and sensory qualities of spent hen breast meat. In addition, differential scanning calorimetry (DSC) and scanning electron microscopy (SEM) images of the meats were determined. When compared to the marination method used alone, the water-holding capacity and drip loss of the spent hen meat samples increased as a result of ultrasound-assisted marination (P < 0.05). When compared to the other samples, the group marinated in lemon juice with ultrasonic assistance had a lower cooking loss value (P < 0.01). The results showed that the samples marinated in lemon juice had the highest L* and b* values, however, the samples marinated in lemon juice with and without ultrasound assistance had the lowest a* values. In terms of textural characteristics, the sonication treatment further reduced the shear force, even if the marination with the lemon and kiwi juices only slightly reduced it as compared to the control. The samples marinated in lemon juice with sonication support exhibited the lowest hardness value. According to DSC, the ultrasound-assisted marination process decreased the thermal denaturation temperatures of meat proteins. In terms of the SEM analysis results, it was observed that the inter-myofibrillar spaces were more evident in the chicken breast meats that underwent ultrasound-assisted marination compared to the only marination groups.

Effects of gold and green kiwifruit juices on the physicochemical properties and tenderness of pork loin and antioxidant activity during incubation (24 h) in a pork model system.

Although pork loins is not a tough meat, they need to develop meat products with a soft texture for the elderly. This study focused on the physicochemical properties and tenderness characteristics of pork loin injected with green kiwifruit juice (GRJ) and gold kiwifruit juice (GOJ) during various incubation times. In addition, the antioxidant activities of hydrolysate derived from the hydrolysis of pork loin by kiwifruit juice protease were evaluated. The pork loin was injected with 10% and 20% GRJ and GOJ, under various incubation times (0, 4, 8, and 24 h). Then, the physicochemical properties and tenderness of pork loins were measured. 2,2- diphenyl-1-picrylhydrazyl radical scavenging activity and reducing power were conducted to determine hydrolysate's antioxidant activities derived from pork loin's hydrolysis by kiwifruit juice protease. GRJ had greater tenderizing ability than GOJ, even at the 10% addition. When kiwifruit juice was injected into pork loin, the tenderness increased with increasing incubation time. This was confirmed by the decrease in intensity of the myosin heavy chain (MHC) band in sodium dodecyl sulfate-polyacrylamide gel electrophoresis. In particular, the MHC band decreased at 8 h for both 10% GRJ and 20% GOJ and at 4 h for 20% GRJ alone. The highest myofibril fragmentation index and peptide solubility were observed in pork loin treated with 20% GRJ compared to the other treatments during incubation. The 10% GRJ and 20% GOJ treatments showed similar levels of antioxidant activity of the protein hydrolysates in pork loin, and 20% GRJ showed the highest activity among the treatments. Kiwifruit juice had protease activity, and GRJ was more useful for tenderizing meat products than GOJ. Thus, GRJ at 10% could be a potential agent to tenderize and enrich the natural antioxidant activity through the proteolysis of pork loin.

Optimization of RTS Beverage: Tinospora Cordifolia and Kiwi Juice Fusion By IJISRT

The study aims to develop a functional Ready-to-Serve (RTS) beverage using Tinospora cordifolia. This herb is rich in phytochemicals like polyphenols, flavonoids, and tannins, known for their potent antioxidant properties and ability to address various health disorders. By blending the juice of the Kiwi plant with Tinospora cordifolia extract, a nutraceutical-rich RTS beverage is crafted, promising to revitalize and invigorate while meeting nutritional needs. Different formulations are prepared with varying proportions of Tinospora cordifolia extract (S1: 5%, S2: 10%, S3: 15%, S4: 20%, S5: 25%). Each formulation undergoes sensory evaluation against a control sample, and those receiving favorable scores are subjected to physio-chemical analysis. Among these, sample S4, containing 20% Tinospora cordifolia extract, emerges as optimal based on panelist preference. This selected formulation is then further analyzed for its physico- chemical properties.

Modeling the inactivation kinetics of polyphenol oxidase and peroxidase during the cold plasma treatment of kiwifruit juice

AbstractCold Plasma (CP) is an emerging non‐thermal technology that preserves and decontaminates food. Kiwifruit juice spoilage enzymes polyphenol oxidase (PPO) and peroxidase (POD) were studied at 24‐36 kV, 2‐10 mm juice depth, and 2‐10 min treatment time using log‐linear, Weibull distribution, and logistic models. The Weibull and logistic model explained enzyme inactivation kinetics well based on goodness of fit (Coefficient of determination: 0.97‐0.99 &amp; root mean square error: 0.11‐2.15) and validation indices (accuracy factor: 1‐1.06 and bias factor: 0.96‐1.04). The logistic model suited PPO and POD inactivation curves well, with the least Akaike weight in 71.29% and 61.45%, respectively. POD had a half‐maximal activity of 11.37, 5.22, and 3.60 min at 24 kV, 30 kV, and 36 kV at 6 mm juice depth, compared to 8.71, 4.41, and 2.51 min for PPO. This shows that POD is more CP‐resistant than PPO, making its inactivation in kiwifruit juice crucial.Practical ApplicationKinetic modeling helps to comprehend the fundamental process and is suitable for improving the inactivation process and enhancing its efficacy. As a relatively primary method, mathematical models facilitate a greater comprehension of the mechanism and factors influencing the inactivation processes. This study involves the inactivation of PPO and POD to produce a stable kiwifruit juice. The inactivation of PPO and POD enzymes will prevent the undesirable enzymatic browning of juice. The kinetic data related to enzyme inactivation will help in deciding the process parameters like plasma voltage, juice depth, and treatment time for producing enzymatically stable kiwifruit juice.

Application of Ultrasound Treatments in the Processing and Production of High-Quality and Safe-to-Drink Kiwi Juice.

This study explores the potential of thermosonication as an alternative to traditional heat treatments, such as pasteurization, in the processing of fruit juices. Conventional methods often lead to undesirable quality changes in fruit juices, whereas thermosonication offers promising results regarding microbial inactivation and quality preservation. This work focused on the inactivation kinetics of Listeria innocua 2030c, a surrogate for pathogenic L. monocytogenes, in kiwifruit juice using thermosonication at 45 °C, 50 °C, and 55 °C. These treatments were compared with equivalent heat treatments. Quality attributes of the juice were also evaluated to assess process efficiency. Survival data of L. innocua were fitted with the Weibull model, estimating first decimal reduction times (δ) and shape parameters (n). The results reveal temperature and process dependencies on δ, while n remains mostly temperature and treatment independent. Thermosonication outperforms heat treatment, achieving higher L. innocua reductions while retaining quality attributes like pH, soluble solid content, and total phenolics and chlorophylls. Thermosonication at 55 °C stands out, providing a 6.2-log-cycle reduction in just 3 min with superior quality retention. These findings highlight the synergistic effect of temperature and ultrasound, making mild heat processes feasible while enhancing product quality. Thermosonication, particularly at 55 °C, emerges as an effective alternative to traditional thermal treatments for fruit juices, offering improved microbial safety without compromising product quality.

Evaluation of milk-clotting activity of kiwifruit juice by rheological method

Evaluation of milk-clotting activity of kiwifruit juice by rheological method

Development of a polyphenol-enriched whole kiwifruit dietary supplement and its potential in ameliorating hyperlipidemia.

Kiwifruit pomace, which contains abundant phenolic compounds, is typically discarded during the juicing process, leading to wastage of valuable resources. To address this issue, various indicators (including total acidity, sugar/acid ratio, vitamin C, total polyphenols, polyphenol monomers, and soluble solids content) of 15 kiwifruit cultivars were evaluated and juiced. Then, a polyphenol-concentrated solution from kiwifruit pomace was backfilled into kiwi juice to prepare whole nutritious compound kiwi juice, and its anti-hyperlipidemic activity on obese model mice was then investigated. Through grey relational analysis and the technique for order preference by similarity to an ideal solution (TOPSIS), Kuimi and Huayou were identified as the predominant varieties for juicing, with weighted relevance scores of 0.695 and 0.871 respectively and TOPSIS scores of 0.6509 and 0.8220 respectively. The polyphenol content of Cuixiang pomace was 43.97 mg g-1 , making it the most suitable choice for polyphenol extraction. By backfilling a polyphenol-concentrated solution derived from Cuixiang pomace into compound kiwi juice of Huayou and Kuimi, the whole nutritious compound kiwi juice with polyphenols was produced and exhibited superior bioactivities, including enhanced hepatic oxidative stress defense, and alleviated serum lipid abnormalities. Furthermore, whole nutritious compound kiwi juice with polyphenols ameliorated host intestinal microbiota dysbiosis by increasing the relative abundance of the phyla Bacteroidota and Verrucomicrobiota. A hypolipidemic dietary supplement based on kiwifruit pomace polyphenols has been successfully developed, providing an effective solution for hyperlipidemia intervention. © 2023 Society of Chemical Industry.

Invitro Determination Effectiveness of Acacia senegal and Juice of Actinidia deliciosa with Estimate Synergistic Effect Towards Some Pathogenic Bacteria of Human

Antimicrobial resistance is a real threat to human health in worldwide. One of these medicinal plants that are commonly used in addition to its source as food is also used as a treatment for some cases. Gum Arabic (GA) consider it protection against various bacterial infections. Kiwi fruit Commonly known as the, Actinidia deliciosa valuable medicinal properties such as its anti-inflammatory, anti-bacterial and anti-asthmatic efficacy. Gum Arabic in different concentrations (10,20,30 and 50)% also Actinidia deliciosa in concentrations (25,50,75 and 100)% were used to determine the effect and inhibition activity against 4 species of bacteria were isolated from the different sites of the human body's infection included Urinary tract Infection (UTI) ,skin infections (pus), and from stool (diarrhea), these bacteria were (Staphylococcus aureus ,Salmonella sp. , Klebsiella pneumonia and E. coli) and compared with inhibitory effect of some antibiotic discs (Trimethoprim/Sulfamethaxazole (25 µg), Ciprofloxacin 10 µg, Vancomycin (30µg), Norfloxacin (10 µg), and Lincomycin (15µg). Salmonella sp. most affected by gum Arabic with an inhibition rate of 10, while with kiwi fruits the inhibition rate was 8 compared to the used antibiotics, which showed resistance to it. The Minimum Inhibitory concentration (MIC) of gum Arabic against all bacterial species was at 10%, while MIC of kiwi fruit solution was at 25%. Minimum Inhibitory Concentration (MIC) of gum Arabic against bacterial isolates was 10% and 25% of kiwi fruit.30% of gum Arabic showed highest inhibition activity toward Klebsiella pneumoniae and E. coli at 15 and 10 mm but 50% of it showed highest activity toward Salmonella sp and Staphylococcus aureus at 12 and 16mm, 75% and 100% of Kiwi fruit juice was more effective against Klebsiella pneumoniae and E. coli at same measure inhibition zone at 9mm but Salmonella sp and Staphylococcus aureus were more affected by 75% Kiwi fruit juice at 11 and 12 mm respectively compared with other concentrations. The synergism effect of Gum Arabic (10 µg/ml) with Trimethoprim (25 µg/ml) was more effected against E. coli, the inhibition zone was at 12mm and Staphylococcus aureus was at 30mm, E. coli was resistant to Gum Arabic (10 µg/ml) and Triethoprime (25µg/ml) each of one alone, but Staphylococcus aureus bacteria the inhibition zone was at 9mm when treated with Gum Arabic (10 µg/ml) and resistant to Triethoprime (25µg/ml). in the same time Klebsiella pneumoniae and Salmonella sp. not affected with this synergism and Triethoprime (25µg/ml) aone, but they affected with Gum Arabic Acacia Senegal (10 µg/ml), the inhibition zones were 11 and 10 mm respectively.

Nth order kinetic modelling of peroxidase and polyphenol oxidase inactivation in kiwifruit juice during cold plasma and thermal treatment

The current study examines the effect of thermal and cold plasma (CP) treatment on the inactivation of polyphenol oxidase (PPO) and peroxidase (POD) in kiwifruit juice. The residual activity of POD and PPO were fit to nth-order kinetics at a voltage, juice depth, and treatment time range of 18–30 kV, 2–10 mm, and 2–10 min, respectively. During thermal treatment, the inactivation order (n) value for POD and PPO were 1.07 and 1.06, whereas, for the cold plasma treatment, it was 2.07 and 2, respectively. The higher D-value of POD than PPO makes the former enzyme more resistant to plasma treatment. The Fourier-transform infrared spectroscopy (FTIR) revealed an increase in the proportion of β-sheet structure from 23 to 28% and a decrease in α-helix from 28 to 20% compared to the control sample. In comparison to thermal treatment, CP treatment effectively retained the biochemical attributes of juice. Industrial relevanceThe PPO and POD inactivation is necessary for preparing stable kiwifruit juice. A detailed kinetic study is mandatory for designing and optimizing the process, as both enzymes react in their way depending on the origin and experimental range. The generated kinetic model can be used to establish the optimum conditions for inactivating enzymes during CP treatment.

Using multi-criteria decision-making method to select the optimal color fixative for cloudy kiwi juice during thermal sterilization processing

Color deterioration is inevitable during the thermal sterilization of cloudy kiwifruit juice (CKJ), which seriously affects its sensory quality. This study explored the effects of citric acid, Ca(OH)2, CuSO4, and α-cyclodextrin on protecting the color and quality of thermally sterilized CKJ. Results showed that the all fixatives reduced the a*, L*, browning index (BI), and ΔE* of CKJ; significantly increased the h°, and effectively prevented the color deterioration of CKJ during thermal sterilization. Except for citric acid, none of the color fixatives changed the sugar-acid ratio of CKJ. Citric acid and α-cyclodextrin treatments significantly enhanced or considerably retained the nutritional quality and antioxidant activity of CKJ. Furthermore, three models of principal component analysis (PCA), entropy weight-TOPSIS and grey relation analysis (GRA) were established based on the multi-criteria decision-making (MCDM) method for comprehensive quality evaluation. The model composite score of CKJ treated with 6 g/kg α-cyclodextrin was the highest, and 0.6 g/kg citric acid was the lowest.

Effect of Processing on Reduction in Chiral Pesticide Hexaconazole for Kiwifruit Juice.

In this study, the residue levels of chiral pesticide hexaconazole during kiwifruit juice processing (peeling, homogenization, and sterilization) were investigated by using high-performance liquid chromatography (HPLC), and the dietary risk during these processes was also assessed. Hexaconazole was applied at dosages of 173.33 and 346.66 mg/L (recommended and double recommended dosage) in kiwifruit. In the peeling process, 87.7% to 89.2% of the residues were decreased after peeling. Levels of hexaconazole residues in homogenization and sterilization processes further increased from 0.49% to 24.3% and from 0.2% to 3.0%, respectively. Processing factors (PFs) for (+)- and (-)-hexaconazole after peeling, homogenization, and sterilization were 0.12, 0.88, 0.99 for low-dose treatment and 0.12, 0.87, 0.99 for high-dose treatment, respectively. The enantioselectivity of hexaconazole during these procedures was evaluated by enantiomeric fractions (EFs) values, which were around 0.5 throughout all the procedures, indicating that hexaconazole enantiomers had similar dissipation behaviors during kiwifruit juice processing. The RQc of hexaconazole in pre-peeling samples was significantly greater than 100% under two dosages, while the peeling process can notably decrease the values to an acceptable level. The results of this study could provide guidance for agriculture applications and kiwi commodity production to decrease the risk of hexaconazole residue.

Principal antifungal factors and underlying mechanisms of dielectric barrier discharge plasma against Penicillium expansum spores as well as its application in kiwi-fruit juice

The objective of this work was to investigate the main antifungal factors and mechanisms of dielectric barrier discharge (DBD) plasma against Penicillium expansum spores. The application in kiwi-fruit juice was also studied. The results showed that 240 s was adequate for an about 6.0 log10 reduction of survival spores in kiwi-fruit juice after plasma treatment at 18 kV. DBD plasma treatment resulted in slight changes in pH, total phenolics, and color parameters of kiwi-fruit juice, but did not affect the total soluble solid and vitamin C contents. Among the longer-lived species generated by DBD plasma, NO2− was demonstrated to be related with the inactivation of P. expansum spores, but not considered as the important agent. Additionally, short-lived species (such as ∙OH, O2∙−, and 1O2) were confirmed to exist in the plasma-water system by electron spin resonance spectroscopy. Thereinto, O2∙− and 1O2 contributed the most to the inactivation. Both species caused the morphologic alteration, membrane disruption, intracellular substance leakage, and DNA damage of spores. In conclusion, DBD plasma can effectively inactivate P. expansum spores in kiwi-fruit juice, which is mainly due to the disruption of cell membrane and DNA damage induced by O2∙− and 1O2 derived from DBD plasma.

The Effect of Partial Substitution of Fermented Potato Peeling Powder Instead of Yellow Corn on the Productive Performance of Broiler Chickens

This experiment was conducted in the chickens field of the Department of Animal Production - College of Agricultural Engineering Sciences - University of Baghdad, for the period from 25/2/2022 to 1/4/2022. To study the effect of partial substitution of fermented potato peeling powder instead of yellow corn in broiler food on productive performance, 231 (Ross 308) broiler chicks were used in the experiment, distributed randomly to seven treatments of 33 chicks/treatment, each treatment containing three replicates and each replicate containing 11 chicks, as the chicks were classified at the age of one day, as each reproduce included six males and five females, and the experimental treatments were as follows: The first treatment, T1: a comparison treatment containing yellow corn, at a rate of 48%, and the second treatment, T2, the third, T3, and the fourth, T4, in which fermented potato peels were replaced with kiwi juice At rates of 6, 12 and 18%, respectively, while the fifth treatment (T5), sixth (T6) and seventh (T7) included substituting fermented potato peels with the Iraqi probiotic, at rates of 6, 12 and 18%, respectively. Data were analyzed according to a completely randomized design (CRD). The features under study were recorded over three periods from 1 to 10 days begins phase, 11 to 24 days growth phase, and 25 to 35 days terminal phase according to the Ross 308 Production Manual. Data indicated There was a highly important decrease (P < 0.01) in treatment T4 and T7 compared to other treatments in average body weight, average weight gain, and food changed factor for different periods, while the replacement treatments of 6% and 12% fermented potato peelings with fortifier and kiwi juice did not differ significantly. with the comparison treatment. The treatments did not show significant differences in the amount of feed consumed in the different age stages of the study.