• Journal of Bio-Environment Control
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• v.25 no.3
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• pp.173-176
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• 2016

This research was performed to breed new columnar-typed apple variety for pollinator in apple orchard. We cross-fertilized 'Hongro' that was an ovary parent and 'Maypole' a pollen parent in 2003. We gathered seeds in 2003 and sowed after breaking of dormancy in 2004. Seedlings was been growth and development till flowering. After fruit setting, We investigated characteristics of growth and fruit including mating compatibility from 2010 to 2012, then finally selected '03-2-95' named 'Tinkerbell' in 2012, registered as new variety on Korea Seed & Variety Service in 2015. The full bloom stage of 'Tinkerbell' was later 2 days then of 'Maypole'. Tree habit of 'Tinkerbell' was alike to of 'Maypole', for example weak tree vigor, columnar type. But there were many different characteristics between 'Tinkerbell' and 'Maypole'. Fruit shape of 'Tinkerbell' was ovoid whereas of 'Maypole' was ellipsoid. Fruit of 'Tinkerbell' was bigger, smoother skin, no waxy bloom than of 'Maypole'. Fruit of 'Tinkerbell' was more delicious than of 'Maypole' because of having higher soluble sugar content and lower titratable acidity. 'Tinkerbell' was excellent pollinator in apple orchard. Because of having high fruit setting rate with major apple varieties and a narrow tree width that was advantageous as pollinator in apple high density system.

• Food Science and Preservation
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• v.20 no.4
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• pp.475-481
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• 2013

This study was performed in order to compare the changes in fruit quality and antioxidant activity depending on the ripeness degree of the banana flesh and peel (unripe, ripe, and over ripe) when stored at room temperature for 6 days. The moisture contents showed differences such as the significantly lower maturity in the over ripe fruit peel and the moisture content increase in the fruit flesh during ripening. During the maturity stage, the L and b values decreased, while the a value increased. During ripening, the titratable acidity (TA) decreased, while the soluble solids contents (SS), sugar acid ratio (SS/TA), total sugar, and reducing sugar contents increased, respectively. Also during ripening, the glucose and the fructose contents increased considerably, thus resulting in the decrease of the sucrose content. In addition, this study revealed that the phenolic substance, which was part of the fruit skin, showed more favorable reaction to radical ability than the fruit flesh. Furthermore, the DPPH, ABTS radical scavenging ability, and reducing power showed better reaction for the fruit skin than for the fruit flesh, and there was a significant increase in the antioxidative activity as a result of the higher levels of phenolic substance. Therefore, maturity played an important role in changing the chemical composition and physiological activity of a banana. The unripe peels could be used as antioxidant ingredients and they could also enhance the biological activity in the utilization of by-products.

• Food Science and Preservation
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• v.20 no.4
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• pp.502-509
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• 2013

This study was conducted in order to monitor the extraction conditions for a gel-state beverage development of the Opuntia ficus-indica stem. Moreover, the organoleptic properties of the beverage prepared by the extract were optimized using the response surface methodology (RSM). The determination coefficient ($R^2$) value for the extraction yield of the stem was 0.95 (p<0.01). The maximum extraction yield was obtained at an extraction temperature of $93.02^{\circ}C$, 123 min of extraction time and 22.57 mL/g of water to sample. The beverage was prepared with the addition of xanthan gum, sugar and persimmon vinegar to the extract with a central composite design. The maximum organoleptic color of the beverage was obtained at 0.38% xanthan gum, 7.91% sugar and 0.76% persimmon vinegar. The maximum organoleptic flavor was obtained at 0.30% xanthan gum, 7.06% sugar and 1.26% persimmon vinegar. The maximum organoleptic taste was obtained at 0.22% xanthan gum, 10.36% sugar and 0.90% persimmon vinegar. The maximum overall palatability (3.92 score) of the gel-state beverage was obtained at 0.35% xanthan gum, 10.83% sugar and 1.21% persimmon vinegar.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.202-208
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• 2006

Juice obtained from premature citrus fruits was deacidified by electrodialysis (ED), and its physicochemical and functional properties were evaluated. Total acidities decreased from 3.15 (Aug), 1.62 (Sep), and 1.45% (Oct) to 2.37 (Aug), 0.86 (Sep), and 0.74% (Oct) by electrodialysis for 100 min, respectively, whereas $^{\circ}Brix$ to acid ratio increased, and pH and color remained almost unchanged. Free sugar content of premature citrus juice remained almost unchanged, while organic acid content decreased significantly. Narirutin and hesperidin contents among flavonoids slightly, but not significantly, decreased. $K^+,\;PO_4\;^{2-},\;SO_42^-,\;and\;Cl^-$ contents decreased by ED, with $K^+$ content showing more than 60% decrease, while $Na^+$ content increased 2.5-3.5 times. Total polyphenol content and electron-donating ability decreased slightly by ED, while nitrite-scavenging ability remained almost constant. Sensory evaluation indicated juice (Sep) subjected to ED processing to $12^{\circ}Brix$ with sugar had the highest preference.

• Journal of Bio-Environment Control
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• v.21 no.4
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• pp.452-458
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• 2012

Rare earth elements fertilizer and Ca were sprayed on eight-year-old 'Fuji'/M.9 apple trees during two consecutive seasons, and fruit quality was quantified at harvest and 5-month long storing in a commercial cooling house at $4^{\circ}C$ and 80~85% RH. In the first season, single-sprayed of rare earth elements fertilizer showed appreciable accumulations of its elements (La, Pr, Gd, and Nd) in the fruit. In the following season, application of higher doses accumulated higher amount, indicating that the accumulation of rare earth elements was dose-dependent. However, rare earth elements did not affect the accumulations of Ca, Mg, and K in 'Fuji' apple fruit showed that there was no interaction between rare earth elements and these macronutrients. Double-spray of 0.2% rare earth elements increased fruit redness at harvest and had exhibited better color. Although at harvest it did not show significant effects on fruit weight, pulp firmness and titratable acidity (TA), but had pronounced effects on inhibiting fruit softness and retarded decrease of TA during storing. Furthermore, it reduced respiration rate and inhibited ethylene production during storing indicated that rare earth elements may be an alternative for prolonging the shelf life of 'Fuji'/M.9 apple fruit.

• Horticultural Science & Technology
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• v.31 no.5
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• pp.648-651
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• 2013

A new cultivar 'Daewang' strawberry was developed by the National Institute of Horticultural & Herbal Science for forcing culture in 2010. The cultivar 'Daewang' was originated from the cross between 'Maehyang', a high firmness cultivar and 'Wongyo 3111', a high sugar content in 2006. The cultivar shows erect plant type, vigorous growth habit, early flower bud differentiation with 12-15 flowers per cluster from planting on healthy nursery. Fruits of 'Daewang' are conical type having a bright red skin color, and 16-17 g in an average weight. 'Daewang' is suitable for forcing culture as time required for dormancy breaking ranged between 50 and 100 hours. This cultivar has excellent taste for high sugar/acid ratio as sugar content of $11.1^{\circ}Brix$, acidity of 0.39% with abundant texture and can be harvested by late spring because the fruit firmness of 'Daewang' was $18.2g{\cdot}mm^{-2}$ that was about $7.9g{\cdot}mm^{-2}$ higher than $10.3g{\cdot}mm^{-2}$ of 'Akihime' cultivar. But although total yield is not significantly different from 'Akihime' cultivar, its marketable yield is remarkably higher than that of 'Akihime' cultivar. Disease and pest resistance of 'Daewang' have a tendency to sensitive powdery mildew, anthracnose and spotted spider.

• Korean Journal of Food Science and Technology
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• v.19 no.4
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• pp.338-345
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• 1987

The Physicochemical properties of six varieties of domestic orange and orange juices which were grown and produced in Korea, were analyzed their qualities, including taste evaluation based on the amount and the ratio of sugar and acid The physicochemical properties of mandarin were as follows soluble solid $10{\sim}11^{\circ}$ Bx, total acidity $0.76{\sim}1.20%$ ratio of sugar and acid $7.9{\sim}13.8$. Sugars of orange are mainly composed of sucrose, glucose, fructose. The sucrose content of mandarin was a little higher than that of sweet orange. The organic acids in orange were mainly citrate and malate. The content of these two acid in oranges were 0.8-1.4%. Mandarin type oranges tastes more sour than sweet orange. Hesperdin existed 30.8-67.5mg% in oranges. Naringin, one of the bitter components. was not detected in both varieties. The optimum sweetness and acid content were determined based on the results of sensory evaluation.

• Horticultural Science & Technology
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• v.33 no.5
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• pp.784-788
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• 2015

A new cultivar 'Picnic' originated from an artificial cross between 'Fuji' and 'Sansa' at National Institute of Horticultural & Herbal Science in 1994. The cultivar was preliminarily selected among the elite siblings for its high fruit quality in 2003. After regional adaptability tests in five districts for four subsequent years as 'Wonkyo Ga-34', it was ultimately selected in 2008. Optimum harvest time is late September. Mature fruit has mean weight of 233 g and is conic with light red skin on a greenish yellow ground and yellowish white flesh. The fruit contains a favorable total soluble solids content at $13.8^{\circ}Brix$ and titratable acidity at 0.43%, which results in gustatory harmony between sugars and acids. It is not resistant to bitter rot or Marssonina blotch. 'Picnic' exhibits a physiological cross compatibility with leading cultivars such as 'Fuji', 'Hongro' and 'Tsugaru'. Tree topology is semi-spreading with a weak growth habit.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.128-136
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• 2015

This study investigated the effects of low-dose electron beam irradiation treatment on physicochemical and sensorial properties of imported navel oranges during storage at $3^{\circ}C$ for 45 days. The samples were irradiated at doses of 0.2, 0.4, 0.6, 0.8, and 1.0 kGy, and changes in their color values, hardness, Brix/acid ratio, total sugar contents, reducing sugar contents, vitamin C contents, and sensory evaluation were investigated. There were no significant differences between non-irradiated and irradiated samples in terms of color values, Brix/acid ratio, total sugar contents, total reducing sugar contents, and vitamin C contents. Hardness of irradiated sample at 1 kGy decreased significantly in the early storage period, but the difference between non-irradiated and irradiated samples decreased again at the end of storage. For the sensory evaluation, scores of color, sweetness, flavor, and overall acceptability decreased as irradiation dose and storage period increased. Samples irradiated at over 0.8 kGy showed low preference in all scores except color. These results suggest that electron beam irradiation below 0.6 kGy does not affect physicochemical and sensory properties; thus, electron beam irradiation up to 0.6 kGy in imported navel oranges is optimum for minimizing quality changes and disinfestation treatment simultaneously.

• Korean Journal of Breeding Science
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• v.41 no.4
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• pp.556-559
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• 2009

"Hongso" was originated from a cross between "Yoko" and "Hongro" in NIHHS, RDA, in 1989. "Hongso" was preliminarily selected in 2002 for its high fruit quality. After regional adaptability test at five sites from 2003 to 2006 as "Wonkyo Ga-30" it was finally selected in 2006. Optimum harvest time is early September which is similar to that of "Hongro". Fruit shape is globose conical and skin color is light red. Mean fruit weight is 295g and soluble solids content is 14.1oBrix. Fruits acidity is 0.34%, which is higher than that of "Hongro"(0.23%). It has a good taste for harmony of sugar and acidity. Storability is 3 weeks in room temperature. It is apt to russet on fruit skin. It is susceptible to Bitter rot. "Hongso" has a good cross compatibility with major cultivars such as "Fuji", "Hongro" and "Tsugaru". Tree habit is semi-spreading and tree vigor is weak. "Hongso" is high-density cultivation type cultivar, because it has a precocity, spur-type.