• Proceedings of the Korean Society of Sericultural Science Conference
• /
• 2003.04a
• /
• pp.39-39
• /
• 2003

과실류의 단맛 결정인자인 유리당의 함량을 계통별로 분석하여 생식 및 가공 식품의 원료로서 오디의 이용성을 높이고 오디의 과실화 촉진을 위한 기초자료를 제공함은 물론 오디 생산용 뽕나무 육종효율을 높이기 위하여 유전자원으로 보존 중인 뽕나무 계통에 대하여 결실 오디를 채취하여 유리당의 조성과 함량을 비교ㆍ분석하였다. 동시에 유리당의 함량이 높은 계통을 선발하여 수량, 과중, 당도 등 과실적 특성을 고려하여 오디생산용 계통으로서의 가능성을 검토하였다. (중략)

• Journal of Sericultural and Entomological Science
• /
• v.45 no.2
• /
• pp.80-84
• /
• 2003

The component and content of free sugar in mulberry fruits were evaluated. In all accessions, fructose and glucose were identified as the major free sugar. The ratio of two components appeared in the same level. But CV (coefficient of variation. ％) of fructose and glucose were 23.6％, 23.4％, respectively. It might suggest that varietal variation exists in sugar contents. The mean of total free sugars were 9.11${\pm}$2.14％. Among the tested 49 accessions, ‘Geunanosang’ showed the highest total free sugars in 14.67％, whereas ‘Cheongsipyung’ showed the lowest total free sugars in 5.57％. Also fruity characteristics as well as total free sugars to select the desirable mulberry varieties for the production of fruit were researched and analyzed. From that results, four suitable varieties such as ‘Hwansipchosaeng’, ‘Junggojo’, ‘ Kaery-angchosaengsipmunja’, and ‘Geunanosang’ were selected.

• Korean Journal of Plant Resources
• /
• v.31 no.5
• /
• pp.453-465
• /
• 2018

Radish (Raphanus sativus L.) is a species of the Brassicaceae family and an important root vegetable crop, produced worldwide. A total of 82 radish accessions with various morphological and physiological characteristics analyzed for total sugars content. These accessions includes five subspecies and classified as wild, wild-relative, traditional and improved cultivar. The four sugars, glucose, fructose, sucrose and maltose, showed various contents in 82 accessions. Total sugar content ranged from 5.64 to 46.68 mg/g and showed average 25.33 mg/g. Total sugar content was not statistically significant among the five subspecies, but individual sugar ratio varied. The wild, wild-relatives and traditional cultivars were not significantly among average total sugars content compared with improved cultivars. On the other hand, the wild and traditional cultivars were showed high ratio of individual sugars. These results could be valuable information for the development of new radish cultivars and regulation of sugars biosynthesis in radish.

• Journal of Plant Biotechnology
• /
• v.32 no.2
• /
• pp.145-149
• /
• 2005

This experiment was conducted to identify the effect of several plant growth retardants on changes of endogenous free sugar and protein content in seedlings of Sedirea japonica cultured in vitro. The content of free sugar in the leaf was decreased as the treated growth retardant concentration was increased. Glucose content was higher than fructose and sucrose content in the leaf. Free sugar content of the root was increased as concentrations of growth retardants were increased. Sucrose content was higher compared with the content of fructose and glucose. The content of protein in the leaf was decreased as the growth retardants concentration was increased, but the tendency of protein content in the root was contrary to that in the leaf.

• Applied Biological Chemistry
• /
• v.39 no.3
• /
• pp.200-205
• /
• 1996

This experiment was conducted to characterize and quantify the free sugars (glucose, fructose, sucrose, maltose) contained in many different portions of watermelon (Citrus vulgaris L.) and muskmelon (Cucumis melo var. reticulatus Naud.) fruits by High Performance Liquid Chromatography (HPLC). Free sugars were mainly fructose, glucose, sucrose, and their contents were variable among portions. Total free sugar contents were higher in the stylar end and side than in the stem end of both watermelon and muskmelon. Total free sugar contents increased from the periphery toward the central core in watermelon and except central core content seeds in muskmelon Ratio of nonreducing to reducing sugars [(fructose + glucose)/sucrose] was gradually decreased from the periphery toward the middle area in watermelon, though the central core showed higher value than the middle area. For the edible portion of muskmelon, the ratio was decreased toward middle area, and no significant difference was observed between the central core and the middle area. However, reducing sugars and nonreducing sugar were all increased from the periphery toward the central core in watermelon. In contrast with watermelon, reducing sugars were decreased in muskmelon.

• Horticultural Science & Technology
• /
• v.28 no.3
• /
• pp.387-393
• /
• 2010

The free sugar content and related enzymes of four different parts, inner, outer, stylar end and stem end, of 'Changhowon Hwangdo' peach ($Prunus$ $persica$, L. Batsch) fruit were compared from August to September in 2006, i.e., from 120 to 150 days after full bloom (DAFB). The soluble solids content (SSC) of stylar end was the highest among the four fruit parts at 150 DAFB. Changes of free sugar content were similar to that of SSC in the four parts. The starch content at the stylar end was the highest at 120 DAFB, while all the other parts showed low starch contents at 150 DAFB. The free sugar composition of peach changed during fruit development. The sucrose was low at 120 DAFB and increased gradually in all parts of peach fruit. On the contrary glucose, fructose and sorbitol decreased with fruit development. The free sugar contents and related enzymes activities were investigated during fruit development. The rapid increase of sucrose contents during fruit development was more affected by sucrose synthase than sucrose phosphate synthase. Activity of SS in the four fruit parts increased continuously over the fruit development period, but activity of acid invertase showed a downward trend. This study found that the free sugar content was affected by enzyme activity for the synthesis or the cleavage. However, it was very difficult to explain sugar accumulation of peach segments with related-enzymes.

• Applied Biological Chemistry
• /
• v.38 no.4
• /
• pp.340-344
• /
• 1995

Banana purchased from local market was stored at 5, 15 and $25^{\circ}C$ for 10 days after which free sugars and organic acids were determined. The amount of glucose, fructose and sucrose was $0.30{\sim}0.36%$ at the initial time of storage. The changes of free sugar was influenced by storage temperature. At $5^{\circ}C$, little change in the content of each free sugar was measured and sucrose had a slightly higher value. Glucose and fructose showed a predominant increase while sucrose content decreased at 15 and $25^{\circ}C$. The values of total sugar, reducing sugar, glucose, fructose and free sugar contents at $25^{\circ}C$ were higher than at any other storage temperature. Citrate, malate, lactate and acetate in Banana were identified as organic acids. The total amount of organic acid decreased from $305{\sim}373.3$ mg% at the initial time to $45.9{\sim}67.9$ mg% after 9 days of storage. The reduction of organic acids contents was relatively high at $25^{\circ}C$.

• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.13 no.1
• /
• pp.69-80
• /
• 2002

The grains were used as solid-substrate for the cultivation of basidiomycetes. The grains were fermented with Ganodema lucidum 7094, Fomitella fraxinea 81003, Phellinus igniarius 26005, and its free sugar composition was investigated. For the mass cultivation of mycelia, the hydrated grains with cold water were put into the plastic bottle. The mycelial growth rate in the bottled grains was high in the early stage with inoculation of homogenized mycelium. The activity of mycelium was maintained by adding sterilized water in the middle of cultivation. There was marked difference in the content of total free sugar and composition ratio of free sugar according to kinds of basidiomycetes. The content of free sugar increased far more in grains fermented with mycelium than in grains which was not fermented.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.14 no.3
• /
• pp.301-304
• /
• 1985

Changes of free amino acids and free sugars in steamed and roasted green tea were determined after heat treatment at $110^{\circ}C$. Sixteen kinds of free amino acids and four kinds of free sugar were analyzed by HPLC. Free amino acids isolated were aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine and arginine. Free sugars were sucrose, glucose, fructose, and raffinose. After the heat treatment, free amino acids and free sugars were decreased considerably.

• Korean Journal of Food Science and Technology
• /
• v.20 no.4
• /
• pp.459-462
• /
• 1988

Compositions of free-sugars and sugar-alcohols in three cultivated mushrooms, Pleurotus ostreatus, Lentinus edodes and Agaricus bisporus were analyzed by gas-liquid chromatography and compositional differences of these components depending on species, sizes of fruiting body and portions(pileus and stipe) were investigated. Glucose, fructose, trehalose, glycerol, arabitol and mannitol were identified in each of the three mushrooms. The major components were mannitol and arabitol in Lentinus edodes, mannitol in Agaricus bisporus, trehalose and mannitol in Pleurotus ostreatus. The total free-sugars and sugar-alcohols content were in the range of 12.7-18.9% in Lentinus edodes, 9.2-16.1% in Agaricus bisporus and 8.2-10.6% in Pleurotus ostreatus. Total contents of these components in Pleurotus ostreatus and Agaricus bisporus were higher in pileus than those in stipe and it was decreased as pileus size development in all of three edible mushrooms.