Agriculture Reference
In-Depth Information
Table 25.6.
Some novel uses and applications of
kiwifruit wastes.
Table 25.7.
Nutritional profile of raw kiwifruits
(per 100 g).
Utilization of Kiwifruit By-products
Reference
Unit
Green-Fleshed
Yellow-Fleshed
Microbial production of citric acid
from kiwifruit peel by solid-state
fermentation
Hang et al. (1987)
Water
g
83.0-83.1
83.0-83.2
Energy
kJ
250-255
234-251
Protein
g
1.00-1.14
1.20-1.23
Source of sugar and dietary fiber
from kiwi pomace
Martin-Cabrejas
et al. (1995)
Total Fat
g
0.50-0.52
0.20-0.56
Carbohydrate
g
14.66-15.00
11.20-14.23
Rejected kiwifruit are used to
produced kiwifruit juice, wine,
distilled kiwifruit liqueur, and
vinegar; kiwifruit vinegar ranked
as one of the most underutilized
uses of kiwifruit wastes
Kennedy and
Yorke (2000)
Total dietary
fiber/NSP
g
1.7-3.0
2.0
Total sugar
g
9.0-10.8
10.98-11.0
Sodium
mg
2-3
3
Iodine
μ
g
0
0
Potassium
mg
279-312
280-316
Animal feed
Kennedy and
Yorke (2000)
Phosphorus
mg
33-34
24-29
Calcium
mg
31-34
20-25
Potential use of kiwifruit pomace as
a mushroom compost ingredient
(apple pomace has been
successfully investigated)
Kennedy and
Yorke (2000)
Copper
mg
0.13
0.15
Iron
mg
0.2-0.3
0.3-0.6
Magnesium
mg
16-18
14
Manganese
mg
0.10
0.06
Kiwifruit mucilage is used as
lubricant; kiwifruit pollen as a
novel, natural health product
related to its free radical
scavenging and other activities
Kennedy and
Yorke (2000)
Zinc
mg
0.10-0.14
0.1-0.2
Selenium
μg
0.2-0.6
0.5-3.1
Total
vitamin A
μg
4-10
5
β
-Carotene
equivalent
μ
g
40-52
19
Biogas from kiwifruit waste
Zespri (2008)
Polyphenol extracts from
by-products (skin, residue, and
pulp) of green kiwifruit (
Actinidia
deliciosa
'Hayward') juicing
process
Sun-Waterhouse
et al. (2009b)
Thiamin
mg
0.03-0.17
0.01-0.02
Riboflavin
mg
0.02-0.04
0.03-0.05
Total niacin
equivalent
mg
0.30-0.34
0.28-0.30
Vitamin B-6
mg
0.05-0.06
0.06
Vitamin B-12
μ
g
0
0
Total folate
μ
g
25-34
34
Vitamin C
mg
87.0-92.7
105-109
C in kiwifruits, for example, 50% reduction at 1 and 2 kGy
(Harder et al., 2009). In contrast to vitamin C, total folate
content of kiwifruit puree packed in a closed container can
be maintained even after heating up to 120
◦
C for 30 min
(Indrawati et al., 2004).
Vitamin D
μ
g
0
0
Vitamin K
μ
g
40.3
5.5
Source: USDA (2009); NZMH (2009).
SUMMARY
Compared to other fruits, kiwifruits are relatively new in
the international market and have become popular not only
due to their unique flavor and taste but also due to their
health benefits and technological applications such as for
the meat industry. Production, storage, handling, and pro-
cessing of green-fleshed kiwifruits have been investigated
for years. A wide range of food and nonfood products, in-
cluding cosmetics and pharmaceutical products, are also
already available in the market. Since the consistency of
kiwifruit production is still a big challenge, research in
this area has been extensively investigated. Furthermore,
exploitation of yellow- and red/pink-fleshed kiwifruits for
commercial purposes becomes another research focus due
to its special flavor and taste. The latter cultivars have higher
market price rather than green-fleshed kiwifruits due to its
limited availability and shorter shelf life. Since kiwifruits
contain a lot of endogenous health-related compounds that
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