• Proceedings of the EASDL Conference
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• 2003.04a
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• pp.84-84
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• 2003

한국, 중국, 유럽산 순무를 국내에서 파종ㆍ수확한 후 동치미를 담그어 발효 특성을 비교해 보고 동치미 담금에 적당한 품종을 알아보고자 하였다. 신선한 순무의 특성으로 가용성 고형물 함량은 중국산이 7.8$^{\circ}$ Brix로 가장 높았고 유럽산은 6.8$^{\circ}$ Brix로 낮았다. 안토시아닌 함량은 한국산이 가장 많았고 중국산은 가장 낮았다.(중략)

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.278-284
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• 1990

A study relating the soluble-solids (S.S.) contents of Chinese cabbages to the final titratable acidities(TA) of kimchis was conducted. The S.S. contents of Spring-sowed Chinese cabbages were in the range from $1.20-3.40^{\circ}$ Brix while those of Autumn-sowed Chinese cabbages were in the range from $3.8-6.6^{\circ}$ Brix. The S.S. contents of Chinese cabbages were varing depending on their varieties and the cultivating seasons. However, seasonal variations were much more significant than the varietal variations. The final TAs of kimchis after complete fermentation were found to be directly proportional to the S.S. contents(x) of Chinese cabbages, showing that TA equals to 0.30x+07779. From the equation, a Chinese cabbage of a S.S. content with up to $0.02^{\circ}$ Brix, which is practically impossible to obtain, will make a kimchi which will not be overacidified during the prolonged storage period without any preservative measures.

• Korean Journal of Breeding Science
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• v.43 no.2
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• pp.139-144
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• 2011

Fifty-five sweet pepper (Capsicum annuum L.) germplasm from the Rural Development Administration (RDA) were analyzed for their fruit yield and fruit quality characters, including fruit weight, fruit size, pericarp thickness, total soluble content, fruit lobe, fruit shape, fruit surface and fruit color. Fruit yield per plot ranged from 200 g to 8150 g (average, 1884 g). Fruit fresh-weight per fruit ranged from 27.3 g to 200.0 g with an average of 97.2 g. Fruit length varied from 4.0 cm to 16.2 cm (average, 9.6 cm). Fruit length-to-width ratio ranged from 0.6 to 3.0 with an average 1.7. The fruit pericarp thickness ranged from 1.8 mm to 10.7 mm (average, 4.8 mm). Total soluble content was the highest ($8.5^{\circ}Brix$) in K156286 and the lowest ($5.3^{\circ}Brix$) in K156208 with the average value $6.7^{\circ}Brix$. Fruit lobes numbers varied from 2 to 4. Blocky, triangular, elongated, rectangular and round fruit shape identified among the sweet pepper accessions. Fruit surface varied from smooth to wrinkle and fruit color also varied. The presence of variability in fruit yield and quality traits within the sweet pepper genotypes can be utilized to develop high yielding sweet pepper variety with better fruit quality characters.

• Korean Journal of Food Science and Technology
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• v.40 no.1
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• pp.63-69
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• 2008

For the development of mulberry wine, we investigated its optimum fermentation conditions as well as quality changes during fermentation. The physicochemical characteristics of the mulberry fruit used in the study were pH 4.56, 0.50% titratable acidity, and 13.0 $^{circ}Brix$ soluble solids. The mulberry wine fermented with Saccharomyces cerevisiae KCCM 12224 (Sc-24) at 24 $^{circ}Brix$ soluble solids and $26^{circ}C$ showed excellent characteristics in terms of ethanol production, titratable acidity, and redness. The sucrose, fructose, and glucose contents of the mulberry wine drastically decreased with fermentation time. The citric acid content was maintained during the fermentation period, and malic acid decreased, but lactic and succinic acids increased. The cyanidin-3-glucoside content, a major anthocyanin pigment, of the mulberry wine drastically decreased from 195.5 mg% at the initial stage of fermentation to 15.37 mg% at 2 days of fermentation. However, cyanidin-3-rutinoside decreased gradually. In summary, a mulberry wine of high quality was made by fermentation for 8 days at $26^{\circ}C$ using mashed mulberry fruit containing $24^{\circ}Brix$ soluble solids, after adding 200 ppm $K_2S_2O_5$ and inoculating with 3%(v/v) Sc-24.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1017-1021
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• 1999

Shindari, a traditional low alcoholic drink in Cheju island, was prepared with nuruk and the rice porridge. The rice porridge was fermented with 10% nuruk at a temperature of $25^{\circ}C,\;35^{\circ}C,\;45^{\circ}C$ for 24 hours. In all temperature, total acidity and oBrix were increased gradually and pH were decreased gradually and viscosity were considerably decreased after 2 hours and then slightly decreased. Alcohol contents were also increased during fermentation and especially at $45^{\circ}C$. The organic acids were mainly found phytic acid and succinic acid. The fermented liquids rice porridge contained maltose and glucose as free sugar, amount of them increased during fermentation. Lactic acid bacteria cell count increased at higher tem perature of fermentation and reached to $10^{7}\;cfu/ml\;at\;35^{\circ}C$ for 10hr. In conclusion, the optimal fermentation conditions Shindari preparation were at $35^{\circ}C$, 24hrs. pH, titratable acidity, viscosity and soluble solids in the optimal fermentation condition were 4.2, 0.18%, 190cp, $12.2^{\circ}Brix$, respectively.

• Journal of Bio-Environment Control
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• v.15 no.4
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• pp.400-405
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• 2006

Waste nutrient solution(WNS) using non-recycled hydroponics for melon increased contents of $NO_3$-N and cataions, such as, Ca, K, while anions except $NO_3$-N were decreased slightly as the musk melon plants grew. pH and EC of WNS were maintained 5.7$\sim$7.0, 2.0$\sim$2.2 $dS{\cdot}m^{-1}$, respectively. The musk melon plants cultivated by fertigation using WNS showed longer plant height and root length, and higher chlorophyll content than that grown by hydroponics. The fruit weight of musk melon grown by fertigation using WNS were 417.1 g heavier than that cultivated by hydroponics and soluble solids contents of musk melon fruit cultivated by fertigation using WNS was $13.3^{\circ}Brix$, that was $1.4^{\circ}Brix$ higher than that grown by hydroponics. While the growth of cucumber plants and size of cucumber fruits were not different between in fertigation using WNS and hydroponics, total yields and marketable fruit percentage showed more in fertigation using WNS than in hydroponics.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.6
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• pp.431-436
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• 2006

This study was red snow crab Chionoecetes japonicus cooker effluent (RSCCE) for making a natural crab-like flavorant. The RSCCE ($1\;^{\circ}Brix$ in the initial state) was concentrated up to $40^{\circ}Brix$ to determine the optimal conditions for making a natural flavorant. During concentration, the amino-N content and total acidity increased with the concentration time, while the pH was maintained in range 7.94-8.78. In the acceptance test and quantitative description analysis (QDA), $20^{\circ}Brix$ RSCCE had the best quality in terms of taste (5.87), odor (6.00), and overall acceptance (5.80). Of the taste compounds analyzed in $20^{\circ}Brix$ RSCCE, lactic acid was an abundant non-volatile organic acid, and the nucleotide 5'-inosine monophosphate (IMP) was present, as were four free amino acids: tyrosine, glutamic acid, alanine and glycine. The taste and odor of boiled crabmeat were retained in $20^{\circ}Brix$ RSCCE based on the QDA.

• Journal of Bio-Environment Control
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• v.13 no.3
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• pp.125-129
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• 2004

This study was conducted to identify the growth characteristics of melon cultivated with mixture medium of scoria and perlite in capillary system. The growth and fruit characteristics of all cultivars cultivated under the nutrient solution capillary supplying system were comprehensively favorable. Fresh fruit weight of the three cultivars was similar to weight criterion (1.8 - 2.0 kg/fruit) of melon. In melon of non-net type ‘Aris’ there were no differences in fruit characteristics between nutrient solution supply methods, but total soluble solid (TSS) was higher in drip and capillary systems showing $15.6^{\circ}$Brix and 15.5$^{\circ}$Brix, respectively, than that of mist spray system showing $14.4^{\circ}$Brix. In melon of net type, ‘Earl's elite’, drip and capillary systems showed better fruit characteristics and higher values of TSS compared to mist spray system. The change in pH in the medium before and after melon cropping was not significant between systems, but the pH of upper layer within medium in all system was higher than that of lower layer. The mineral content within lower layer showed higher value than that of the upper layer in drip system, but reversed in capillary system.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1203-1208
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• 1998

To utilize astringent persimmon (Diospyros kaki, T.) effectively, response surface methodology (RSM) was applied to optimize and monitor the vinegar fermentation conditions by two stage fermentation. In the first stage, the fermentation conditions for maximum alcohol content was $20.51\;^{\circ}brix$ in sugar concentration of astringent persimmon, 139.52 rpm in agitation rate, and 94.88 hr in fermentation time. When sugar concentration of astringent persimmon was $14\;^{\circ}brix$, maximum alcohol content predicted by response surface methodology was 7.1% at agitation rate of 40 rpm and fermentation time of 120 hr. In the second stage, the fermentation conditions for maximum acidity was 224.40 rpm in agitation rate, 176.07 hr in fermentation time. Alcohol content and acidity predicted at the optimum conditions were similar to experimental values.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.7
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• pp.3103-3108
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• 2011

This work was aimed to evaluate supplementation of honey as sole carbon source on the fermentation characteristics of wine fermented with fruit of flowering cherry and honey(flowering cherry-honey wine). Physiochemical changes of flowering cherry-honey wine(2 L) were investigated during 30 days in fermentation by strain of Saccharomyces bayanus (EC-118). At the beginning of fermentation, fructose was most abundant sugar then glucose and sucrose were followed. As fermentation proceeded, utilization of glucose by S. bayanus (EC-118) was faster than fructose, so that the ratio of fructose/glucose was increased. During fermentation for 30 days, pH and viable yeast count was changed rapidly between 0 to 5 days, while $^{\circ}Brix$(%) decreased gradually for 30 days. Final total titratable acidity, pH, $^{\circ}Brix$(%) and ethanol content of flowering cherry-honey wine were 0.43%, pH 3.5, $9.7^{\circ}Brix$(%) and 14%, respectively. Our finding demonstrate that flowering cherry-honey could be benefical supplements for wine production.