ArticleFood chemistry: X2022
Effects of variety, maturity and storage conditions on the allergic potential of kiwifruit and its relationship with antioxidant activity.
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Effects of drying methods on the chemical composition and antioxidant activity ofFood chemistry: X · 2026Article
- A review on the structure and function of plant thaumatin-like proteins.Frontiers in plant science · 2026Review
- Widely Targeted Metabolomics Analysis Reveals Developmental Shifts in Antioxidants and Functional Peptides inAntioxidants (Basel, Switzerland) · 2025Article
- Global Burden of Allergies: Mechanisms of Development, Challenges in Diagnosis, and Treatment.Life (Basel, Switzerland) · 2025Review
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Authors and funding
5 authors.
Funding
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Abstract
This work aimed to study the influences of physiological characteristics (variety, maturity, and fruit components) and storage conditions on the allergenic potential of kiwifruit. The results found kiwifruit allergen (Act d 2) is only measured in the green kiwifruit rather than golden kiwifruit. The Act d 2 content of seed is 2-fold and 4-fold higher than that of pulp and peel, respectively. The highest Act d 2 allergen content was determined in ripe kiwifruit, followed by overripe fruit and unripe fruit. A 50 % of enhancement in Act d 2 content was observed after 10-day storage at 20 °C. Further, the Act d 2 content showed a negative relationship with the ascorbic acid content and total antioxidant activity at various conditions. Thus, antioxidants as important factors may involve the regulation of Act d 2 in kiwifruit. These findings could provide a deep understanding in the distribution of Act d 2.
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