• Horticultural Science & Technology
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• v.31 no.2
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• pp.194-202
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• 2013

The aim of this work was to study the changes in fruit quality and antioxidant activity depending on ripening levels, storage temperature and storage periods in two strawberry cultivars (Fragaria ${\times}$ ananassa cvs. Daewang and Seolhyang). Fully ripe strawberry fruits (100% colored fruits) and unripe strawberry fruits (50% colored fruits) were harvested and then stored at $4^{\circ}C$ and $15^{\circ}C$ for 10 days, respectively. Hardness, phytochemicals, sugars, organic acids and antioxidant activity of strawberry fruits were measured after storage for 5 and 10 days, respectively. When fruit hardness was compared between the two cultivars, 'Daewang' showed a greater degree of fruit hardness than 'Seolhyang'. 'Daewang' also showed higher amounts of phenolic compounds and sucrose than 'Seolhyang'. In contrary to this, 'Daewang' was shown to contain lower amounts of anthocyanin and fructose than 'Seolhyang'. However, antioxidant activities of both cultivars were almost identical. When the effects of storage temperature were examined on fruit hardness, fruits stored at $4^{\circ}C$ showed a higher degree of hardness than those stored at $15^{\circ}C$. During the period of fruit storage at $4^{\circ}C$ or $15^{\circ}C$, both cultivars showed marked decline in the contents of phenolic compounds as well as sucrose. Contrastingly, they showed higher amounts of anthocyanin and glucose after 10 days of storage. On the other hand, the contents of organic acids in strawberry fruits were influenced only by the period of storage, not depending on cultivars or temperatures. Antioxidant activities of fully ripe fruits declined remarkably after 10 days of storage, as compared to unripe fruits which showed a minor decrease or increase. When fully ripe fruits of both cultivars were stored at different temperatures, those stored at $15^{\circ}C$ showed a significant decrease in the antioxidant activity as compared to those stored at $4^{\circ}C$. However, changes of antioxidant activity in unripe fruits were minor. These observations in order to supply high quality strawberry suggest that fully ripe strawberry fruits should be harvested for the short-term storage and the appropriate ripe level fruit should be harvested for the long-term storage. Storage temperature is appropriate at $4^{\circ}C$.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2002.07a
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• pp.382-387
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• 2002

생활 패턴의 변화와 소득수준이 향상됨에 따라 과실류에 대한 소비자의 기호 성향은 고급화 및 신선도를 추구하는 경향이 증가하고 있으며 따라서 과실의 비파괴 품질판정기술의 개발이 요구되고 있다. 과실에 대한 여러 외부품질 인자중 과실의 경도는 일차적으로 기계적 특성으로 이해되어 가공기계의 설계 시 이송장치 등과 같이 과실과 직접 접촉하는 부분들에 대한 세부적인 설계에 필요한 기초 물성일 뿐만 아니라 포장재 등을 설계하는 필요한 중요한 인자로 사용되고 있다. 또한 경도는 저장 및 유통과정 중에 발생하는 부패 등에도 관련하여 이미 외국에서는 많은 연구가 진행 중에 있으며 특히 숙도 등과 같은 품질변화와 관계가 있는 것으로 보고되고 있을 뿐만 아니라 소비자의 구매행위시 가장 중요시하는 선택 기준 중의 하나이며 과실의 장기 저장성을 결정하는 주요한 품질 인자라고 할 수 있다. (중략)

• Horticultural Science & Technology
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• v.17 no.3
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• pp.341-343
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• 1999

Quality of 'Niitaka' pear fruit was evaluated by instrumental and sensory analysis in relation to storability. Fruits harvested at commercial maturity were stored in a common storage room or in a cold storage at $2^{\circ}C$. During storage, fruits were sorted by instrumental measurement of soluble solid content (SSC) and flesh firmness. Then, overall acceptability was evaluated by organoleptic test. Critical storage period was determined by sensory evaluation index for different storage methods. After 60 days of storage, eating quality was acceptable when flesh firmness was higher than $3.3kg/8mm{\emptyset}$. As for soluble solid contents, high eating quality was obtained when pear fruit contained soluble solids higher than $13.0^oBrix$. In 'Niitaka' pears, however, changes in soluble solid content seemed not to be an appropriate parameter to determine storability since SSC increased during both common and cold storage. Data of organoleptic test and postharvest changes in flesh firmness suggested that storability of 'Niitaka' pear fruit seemed to be 30 days in a common storage and 120 days in a refrigerated storage.

• Food Science and Preservation
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• v.16 no.6
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• pp.838-842
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• 2009

We explored how 'Wonwhang' pear fruit quality was affected by selenium (Se) application. The fruit skin color and fruit type differed between Se-treated trees and controls. Se-treated fruits had higher potassium and Se concentrations, more fruit soluble solids, and lower acidity, compared to the controls. All Se treatments improved fruit firmness during cold temperature storage compared to the controls. Also, Se-treated fruits had greater specific gravity and minuteness, which reduced fruit pithiness and rendered test fruits denser than the controls. Overall, Se foliar application improved fruits marketability compared to the Se fertilization or Se trunk injection.

• Clean Technology
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• v.16 no.2
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• pp.88-94
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• 2010

The physiological roles of various wavelength of light emitting diode (LED) on ‘Hayward’ kiwifruit experiencing after-ripening were investigated. Various wavelengths from LED light source were irradiated on kiwifruits kept in plastic bags or under open air at $25^{\circ}C$. During two weeks of storage, firmness of Hayward kiwifruits was decreased by $25^{\circ}C$ treatment than by $4^{\circ}C$ treatment. In the $25^{\circ}C$ storage condition, the firmness of kiwifruits was decreased by the treatment of 380 nm UV and 470nm white LED light source. Sweetness of kiwifruits treated with 380 nm UV LED and dark condition at $25^{\circ}C$ increased higher than $15^{\circ}$Brix. The acidity of kiwifruits under open air was decreased 52% by incubating at $25^{\circ}C$ with 660 nm red LED treatment. The acidity of kiwifruits in plastic bags was decreased 52.6, 55.6, 52.8% by the treatment of 440 nm blue, 470 nm white and 660 nm red LED light source, respectively, compared to that of kiwifruits incubated in darkness at $25^{\circ}C$. Decreased acidity irradiated by 660 nm red LED light source can be applied for regulating periods of the kiwifruit after-ripening process. LED light sources emit very narrow wavelength with a power-saving mode, therefore, the usage of these LED light source for regulating the after-ripening process can be classified as a clean biotechnology producing safe and environment-friendly kiwifruits.

• Horticultural Science & Technology
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• v.19 no.4
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• pp.545-549
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• 2001

The relationship between ethylene action and flesh softening in post-storage persimmon fruits was investigated by treating the fruits with 1-MCP. The patterns of firmness change caused by various treatments with 1-MCP and ethylene were similar to those of changes in cell wall-degrading enzyme activities, including cellulase, PG, PME, and ${\beta}$-galactosidase. Moreover, the activities of these enzymes were inhibited by 1-MCP treatment. These results show that the cell wall-degrading enzymes influenced by ethylene account for the flesh softening process of post-storage persimmon fruit. The ethylene production of fruits, as measured by ACC content and ACC oxidase activity, nevertheless, was not influenced by 1-MCP treatments. It is suggested that the flesh softening phenomena in post-storage persimmon fruits is correlated to the ethylene responsiveness of tissue rather than the ethylene production rate per se.

• Journal of the Korean Society for Precision Engineering
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• v.25 no.2
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• pp.7-14
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• 2008

• Journal of Practical Agriculture & Fisheries Research
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• v.23 no.1
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• pp.67-80
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• 2021

We analyzed the effect of planting site (elevation: high, middle, low) and temperature condition of orchard on the frost injury occurrence and storage characteristics of persimmon (Diospyros kaki cv. 'Fuyu) fruits under an early fall frost at two orchards, Changwon (A) and Changnyeong (B), Gyeongsangnam-do Korea. Also, the fruits picked at Nov. 5 and Nov. 20 were MA stored to investigate the quality and chilling injury of fruits. On 2-way factor analysis, both planting elevation and orchard factor had not a significant effect on fruit characteristics (weight, firmness, soluble solid), while planting elevation factor did on the skin color (hunter 'a')(p<0.05). A fruit skin coloration at orchard A was faster than that at orchard B. At low elevation of orchard B, 2% fruits were frost injured at harvest season. On LDPE film MA storage with the fruits harvested at Nov. 5 and Nov. 20, the fruits at orchard A had higher fruit firmness than those of orchard B during storage. In addition, the 73% (orchard A) and 85%(orchard B) fruits harvested at Nov. 5 showed no chilling injury 80 days after storage. However, At harvest of Nov, 20 (after incidence of frost), only the 14% fruits of orchard B had no the chilling disorder 80 days after storage, even though 76% fruits at orchard A did.

• Journal of Bio-Environment Control
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• v.20 no.4
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• pp.399-405
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• 2011

In this study, we evaluated the fruit quality indices and the incidence of physiological disorders of Korean new pear cultivar 'Whasan' to determine appropriate harvest time for exportation and to enhance storability and shelf-life of the fruits during simulated exportation and extending market environment under different temperature conditions. In the experiment of simulated exportation headed for North America including Canada and U.S.A., the fruits transported at $1^{\circ}C$ showed less weight loss than those of $5^{\circ}C$. Market temperature appeared as a key factor for keeping freshness of exported pear fruits rather than transportation temperature. Quality factors such as high flesh firmness and low incidence of fruit rot and physiological disorders including core breakdown and pithiness were attained at the fruits maintained at $18^{\circ}C$ when we compared with $25^{\circ}C$. The fruits of harvested early maturity at 135 day after full bloom showed 28.6 N of flesh firmness when the fruits stored at $1^{\circ}C$ of transportation and $18^{\circ}C$ of market temperature, while the fruits progressed $5^{\circ}C$ of transportation and $25^{\circ}C$ of market temperature dropped to 24.2 N during 30 days of shelf life. Also, a high incidences of physiological disorders and of fruit decay rates were obvious in the fruits distributed at $25^{\circ}C$ were observed approximately two times higher than the those of $18^{\circ}C$. Therefore, temperature management during marketing resulted as an important point for maintaining fruits quality in the process of pear fruit exportation.

• Journal of Bio-Environment Control
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• v.20 no.4
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• pp.387-393
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• 2011

This study was conducted to find the effects of microclimates such as air and soil temperature, photosynthetic photon flux density (PPFD) on the berry development and physiological property between cultivation conditions (open field and rain shelter house) in 'Northland' blueberries (Vaccinium corymbosum). The rate of berry growth and development was stimulated in plants grown in rain shelter house, thus, berry reached to the ripe stage about one week earlier than those in open field. Berry weight and size at ripe stage seemed not affected by microclimates. However, total soluble solids content was higher in berries from open field whereas the titratable acidity was significantly higher in berries grown in rain shelter house. Berry firmness at ripe stage was little affected by growing condition. Total anthocyanin content of ripe berries was higher in berries harvested from rain shelter house. Total phenolics content and anti-oxidation activity of berries were higher in open field than those of rain shelter house during berry development but no differences were found at ripe berries.