• Food Science and Preservation
• /
• v.23 no.1
• /
• pp.7-11
• /
• 2016

In order to develop a sprayable ethylene antagonist, unlike 1-methylcyclopropene (MCP), we synthesized 2-decylcyclopropene-1-carboxylic acid ethyl ester (DCPE) as a derivative of cyclopropene and tested its effect on the flesh softening of 'Fuyu' persimmon fruits. The fruits on trees were sprayed with $4{\cdot}10^{-4}$ M DCPE solution before harvest. After harvest, the persimmon fruits were stored at a low temperature for 1.5 months. The ripening progress of the fruits was then evaluated during storage at ambient temperature ($20^{\circ}C$). Flesh softening, a measure of ethylene response, was considerably delayed up to 7 days after DCPE treatment. However control fruits was rapidly softened after 3-day storage. The treatment effect of DCPE at $4{\cdot}10^{-4}$ M was also compared to that of 1-MCP at 1 ppm. DCPE was storable at refrigerated conditions for at least one month without any loss. The results show that DCPE could be a potential sprayable agent for the prevention of flesh softening of persimmon fruit.

• Horticultural Science & Technology
• /
• v.18 no.3
• /
• pp.395-398
• /
• 2000

This study was conducted to evaluate the effect of harvest time, temperature and ethephon on the softening of astringent persimmon 'Cheongdobansi'. The persimmon was harvested on Sep. 21 (early season harvesting) and Oct. 11 (optimum season harvesting). Quality changes were evaluated at 10, 15 and $20^{\circ}C$ after ethephon treatment. Seventy percent of hardness decrease occurred during the first 2 days of treatment at 15 and $20^{\circ}C$, and hardness was slowly decreased after 6 days. The treatment of $10^{\circ}C$ was not effective on inducing fruit softening. Soluble tannin content was sharply decreased 6 days after ethephon treatment at 15 and $20^{\circ}C$ regardless the harvest time, whereas this was much slower in control. Hunter 'L' and 'b' values were increased until 2 days, and then decreased with the early harvested persimmon. The Hunter values were decreased until the 8th day of storage in fruit harvested at optimum season.

• Food Science and Preservation
• /
• v.12 no.6
• /
• pp.540-545
• /
• 2005

This study was conducted to evaluate the efficacy of high a)z pre-treatment (60, $100\%$ for 3, 6, 12 hr) on quality of 'Hikawa Hakuho' peach fruits. High a)z treatment inhibited the respiration and ethylene production, especially with long tenn treatment for more than 6 hr. Discoloration of peel, softening and decay were reduced by high $CO_2$ treatment $CO_2$ concentration of $60\~100\%$ did not affect soluble solids content and titratable acidity of fruits. $CO_2$ treated fruits, however, showed higher sweetness score compared with control. As the $CO_2$ concentration and treatment duration increased from 60 to $100\%$ and from 3 to 12 hr, respectively, the efficacy on quality increased. Fruits treated with $100\%\;CO_2$ for 3 hr and $60\%\;CO_2$ for 12 hr, however, showed very low flavor score due to the residual $CO_2$ in flesh. High $CO_2$ injury was not noted at any $CO_2$ levels tested in this study. Above results suggest that $60\%\;CO_2$ treatment for 6 hr resulted in as good control of respiration, ethylene production, decay, discoloration and softening without off-order.

• Journal of Sericultural and Entomological Science
• /
• v.4
• /
• pp.63-68
• /
• 1965

This treatise was carried out to study the hereditary phenomenon of silk lousiness and the interaction of genes related with silk lousiness. It was also studied how to improve the silk lousiness of general raw silk by refining process because the selective process was found as unsatisfactory method. The conclusions reached were as follows. A. Conclusions related with genetic problem. 1. The decreased effects of the lousiness were 11 % in the F$_1$ hybrids. 2. Lousiness was considered to inherit as the incomplete dominance. 3. The effects of the lousiness gene were additive, and the lousiness of raw silk might be influenced by more than two genes. 4. The quantitative characters of cocoons were not genetically correlated with the occurrence of lousiness. 5. Lousiness could not be said to occur more in the heavy-cocoon strains. 6. The microscopic lousiness test of this paper showed the same result of the international exforiation test. B. Conclusions related with lousiness improvement. 1. Raw silk was able to be refined by the employment of 0.2% cationic softener solution for 30 minutes at 95$^{\circ}C$, supressing the occurrence of lousiness. 2. Anionic chemical softener was not available for silk refining process. 3. The above cationic softener refining prosess did not cause any physical defect for the silk fiber. 4. Soap refining process caused silk lousiness easily.

• Korean Journal of Food Science and Technology
• /
• v.47 no.6
• /
• pp.698-703
• /
• 2015

The elderly or patients with masticatory disturbance and deglutition dysfunctions, may have difficulty in chewing or biting foods with a hard texture. Thus, softening of the texture of foods using hemicellulase immobilized by the nanoencapsulation technique was examined in this study. Burdock was cut into cylindrical-shaped samples, which were immersed in distilled water and non-coated or coated enzymes for 48 h at $4^{\circ}C$. The hardness of the treated samples decreased compared to the control. Microstructural observations revealed that the cells in the non-coated burdock were destroyed after 24 h. From the point of view of enzyme activity, the initial activity of the non-coated enzymes was higher than that of the coated enzymes. However, the enzyme activity was not significantly affected by the immersion time. Therefore, it appears that the encapsulation technique for enzymes may be useful for softening the texture of foods.

• Korean Journal of Food Science and Technology
• /
• v.49 no.1
• /
• pp.85-89
• /
• 2017

This study was conducted to prevent hardened texture in retorted frozen seafoods such as small octopus, squid, and top shell by adding sorbitol; the strength of mechanical hardness and other qualities were measured. The hardness of the 3 kinds of seafood pretreated with 2-4% (w/w) sorbitol solution decreased by 9-36% compared to the control. The hardness of retorted frozen octopus, squid, and top shell treated with sorbitol solution upon freezing significantly decreased to 1670, 1015, and $521g_f/cm^2$ compared to levels in untreated food of 1841, 1291, and $815g_f/cm^2$ (p<0.05), respectively. Yields based on weight in retorted seafood treated with sorbitol were increased by 2-5% compared to untreated samples. Additionally, the overall preference of texture was 0.4 points higher than that of control samples in descriptive sensory evaluation (p<0.05). The tissue softening of pretreated seafood was based on decreased dewatering due to the formation of small ice crystals during freezing as a result of sorbitol treatment.

• Journal of the Korean Wood Science and Technology
• /
• v.32 no.2
• /
• pp.40-49
• /
• 2004

Phyllostachys pubescens planted in the Nambu Forest Experiment station in Jinju city of Gyongnam province was used, to investigate the physical and mechanical property of bamboo in this study. The ages of the P. pubescens were 1, 2 and 3 years, respectively. This experiment was carried out in August and January. The P. pubescens were divided into upper, middle and lower parts according to the growing points. The physical and mechanical properties of the P. pubescens were investigated before and after treatment of hot water and microwave irradiation. 1. The upper part of the P. pubescens indicated the highest static MOE according to the growing points. The range of the static MOE was from 70,000 to 110,000kgf/cm². 2. When P. pubescens were treated with hot water of 95℃, the ratio of softening was about 10~30%. 3. As microwave irradiation time was increased, the MOE values was decreased in both green and water-saturated bamboos. For the irradiation time of 20 and 30 seconds, the static MOE of P. pubescens was decreased up to about 50% comparing with non-treated.

• Journal of the East Asian Society of Dietary Life
• /
• v.12 no.4
• /
• pp.326-333
• /
• 2002

The possibility of using the dried powder form of Sarcodon aspratus fruitbody (a kind of mushrooms) as a meat tenderizer was explored in this study. The freeze dried powder had higher protease activity compared to the hot air dried powder of S. aspratus. The powder kept higher activity when preserved at -2$0^{\circ}C$ than at ambient temperature. The hardness of the meat decreased and the cooking loss increased more rapidly when the meat was treated with the mushroom powder at ambient temperature than at -4$^{\circ}C$. In terms of sensory evaluation, 0.1% of the powder based on the meat and 3 hours of treatment at 4$^{\circ}C$ gave the highest acceptability score. In the comparison test the meat was more acceptable when treated with the mushroom powder than with the imported commercial tenderizer. This led to the conclusion that it is quite feasible to develop a natural meat tenderizer using the Sarcodon aspratus fruitbody.

• Korean Journal of Food Science and Technology
• /
• v.28 no.2
• /
• pp.393-395
• /
• 1996

This study was conducted to investigate the effect of infusion of pectinesterase (PE) along with preheating treatment in $CaCI_2$ solution on softening Kimchi tissue. Preheating treatment showed preventive effect on softening of Kimchi tissue. Especially, the preheating in the presence of P was more effective in preserving firmness of both stem and leaf. As for of effect of PE infusion by vacuum treatment, a maximum crispness was obtained from the vacuum-treated stems in 0.05 M $CaCI_2$ solution containing PE. The crispness of all the samples decreased during fermentation and the PE-infused samples by vacuum treatment showed higher crispness than the control until the fourth day of fermentation.

• Korean journal of food and cookery science
• /
• v.11 no.4
• /
• pp.330-336
• /
• 1995

The purpose of this study was to investigated the effect of the addition of the fruit and powder (0, 5, 10, 15, 20％) from the fruit of paper mulberry (Broussonetia kazinoki Siebold) on the tenderness and palatability of Jangchorim. When up to 20％ of the fruit of paper mulberry contributes to 6.2∼7.0％ decreasing rate in shear force while its powder, a 10.2∼18.4％ reduction rate. And according to the increasing of fruits of paper mulberry added, regardless of its types, cooking loss was somewhat decreased, redness of surface of cooked beef and free amino acid content extractes in the liquid part of Jangchorim was generally increased. Na, K, P, Ca, and Mg was so forth in quantity order. In sensory characteristics, the 15％ fruit of paper mulberry additive group and the 10％ additive group in the its powder type showed the most favorable response.