• Journal of Bio-Environment Control
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• v.30 no.4
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• pp.320-327
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• 2021

Freezing damage to fruit trees is frequently occurring due to cold in winter and low temperature in spring to abnormal weather caused by global warming. In particular, the freezing injury of deciduous fruit trees is highly dependent on the developmental stages of the flower buds. And the cold resistance is weakened as the growth progresses, so it is most vulnerable period from flowering to petal fall(post-bloom). Therefore, this study was conducted to analyze the cause of the freezing injury caused by severe low temperature to 'Fuji', which has a late flowering period more than 'Hongro' in April 2020. We investigated freezing injury rate in 'Fuji' and 'Hongro' apple trees damaged by natural low temperature at Boeun-gun, Chungbuk province in Korea. In addition, flower buds in the same developmental stage (tight cluster) were treated artificially low temperature to investigate the injury rate for accurate comparative analysis between varieties, and to analyze the soluble sugar and hormone contents in the flower buds. As a result of survey in natural low temperature, 'Fuji' had a higher injury rate than 'Hongro' in both orchards, and in particular, B orchard 'Fuji' had the highest injury rate of 60.5%. Also there were significantly difference in the freezing injury rate between 'Fuji' and 'Hongro' in artificially low temperature treatments. As a result of analyzing the soluble sugar contents in 'Hongro' was higher than 'Fuji'. Also ABA, IAA and SA contents were more increased in the damaged tissue than in the normal flower buds by low temperature treatments. Consequently, it was assumed that the freezing injury was closely related to soluble sugar contents in the flower buds. In particular, the freezing injury rate was negatively correlated with the sorbitol contents.

• Journal of architectural history
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• v.21 no.6
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• pp.35-44
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• 2012

This paper aimed at investigating into the origin and meaning of the Japanese architect Terunobu Fujimori's 'piercing column', and drew a conclusion as follows. First, the piercing column that made its first appearance in his architect debut work Jinchokan Moriya Historical Museum (1991) was conceived unexpectedly from pencil lines on a sketch that went through over the building's roof. And the tree-like natural treatment of the column's surface was influenced by Takamasa Yoshizaka's description of a Mongolian mud-house. Second, most of piercing columns in his later works have nothing to do with a structural role as in Jinchokan, but were designed for a visual effect and as a symbolic gesture. Again, they allude to a tree in nature through a roughly peeling treatment of the surface. Third, considering his ideas in History of Humankind and Architecture (2005), his column could be related to a universal origin of architecture and a symbol of the sun-god faith, and in particular to independent columns of Japanese Shito shrines, such as 'Onbashira' in Suwa and 'Iwanebashira' in Izumo. That is to say, the Fujimori column is a medium that implies the animistic nature-faith of Japan. Nevertheless, Fujimori's naturalism hints at a disquieting quality through an intentional artificiality and a provocative conflict between structure and finish of a building, which might be one aspect of the modern condition, 'uncanny'.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.597-605
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• 2000

This study was investigated to compare the volatile flavor components in fuji, tsugaru, hongro and jonathan (Malus pumila M.). In the results of analyzing the volatie components of four varieties apples with GC-FID and GC/MS, 100, 68, 85 and 94 volatiles were identified in fuji, tsugaru, hongro and jonathan apples, respectively. Hexanal, butanol, (E)-2-hexenal, hexanol,3-methy-1-butanol, ethy1actate, ethyl butyrate, 2-methybutyl acetate and hexy1 acetate were major flavor components in the four varieties of apple, though there were several differences in composition of colatiles.

• Korean Journal of Agricultural and Forest Meteorology
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• v.18 no.3
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• pp.151-161
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• 2016

This study was conducted to find out influence of dormancy level and carbon concentration on freezing hardiness in bourse shoot of 'Fuji' apple tree. Bourse shoot of 'Fuji' adult apple tree grafted on M.26 and M.9 rootstocks were used as experimental materials. Dormancy levels of bourse shoot were categorized according to the periods as follows the internal dormancy (late January), the early days after internal dormancy breaking (early February), the late days after internal dormancy breaking (late February), the bud break (late March), and the full bloom (late April). Chilling temperatures with bourse shoot were ranged from 0 to $-40^{\circ}C$. Also, the freezing hardiness according to carbon concentrations were investigated on 'Fuji'/M.9 apple tree that defoliated severely by Marssonina blotch (defoliation) and that of below the average 20 cm in shoot length through heavy crop load (weakness). Results showed that freezing hardiness of bourse shoot may become weaker after internal dormancy breaking. There was no differences in the carbon concentration of bourse shoot of 'Fuji' apple tree grafted on M.9 and M.26, so may be resulted in no difference in freezing hardiness both of bourse shoot grafted on M.9 and M.26 rootstock. Carbon concentration in bourse shoots with weakness and C/N ratio in bourse shoots with defoliation were lower than that of healthy. It may be shown that the freezing hardiness of defoliation and weakness were weaker than that of healthy.

• Food Science and Preservation
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• v.21 no.6
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• pp.917-924
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• 2014

Normal- and late-harvested Fuji apples were fermented using the rapid-fermenting yeast strain Saccharomyces cerevisiae SS89. The late-harvest apples showed a slightly higher soluble-solid content with a lower level of total-acid and moisture (p<0.05) contents as well as hardness (p<0.05) than the normal-harvest apples. During the fermentation, the apples had similar changes in the pH and total-acid content regardless of the harvest time, but the increases in the alcohol content and yeast viable count with the decrease of the soluble-solid content were more rapid in the late-harvest apples than in the normal-harvest apples. After the completion of the fermentation, the soluble-solid and alcohol contents became very similar. The late-harvest cider showed a high total phenolic-compound content and a high DPPH radical scavenging effect, although these were slightly lower than those of the normal-harvest cider. It also showed a higher malic-acid content and higher hue color (p<0.05), Hunter's L, and b (p<0.05) values than the normal-harvest cider. In the sensory evaluation, the late-harvest cider obtained a higher score in taste and a lower score in color compared to the normal-harvest cider.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1676-1684
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• 2004

Gel properties of recovered protein from mackerel, frozen blackspotted croaker, chicken breast and pork leg using acidic and alkaline processing were evaluated. Myofibrillar protein from mackerel by acidic processing did not form a heat-induced gel. However, the recovered protein including sarcoplasmic protein formed heatinduced gel. Breaking force of gel from mackerel processed at pH 10.5 was the lowest. A deformation value of frozen blackspotted croaker was the highest, followed by chicken breast, pork leg and mackerel. Whiteness of frozen blackspotted croaker was the highest among heat-induced gel. Breaking force, deformation and whiteness were decreased by addition of recovered protein from mackerel, but price was increased. A breaking force and whiteness of heat-induced gel added recovered protein from chicken breast were increased, and the price was greatly decreased. When the constraint of breaking force, deformation and price of raw material were set up above 110 g, 4.5 mm and below 2,000 won/kg. A optimum formulation for blending protein was 36∼50% for frozen blackspotted croaker, 34∼40% for chicken breast, 14∼25% for pork leg. The heat-induced gel of recovered protein from frozen blackspotted croaker showed compact structure compared to that of recovered protein from mackerel. A formulation of chicken breast and pork leg based on blackspotted croaker can be used in surimi based seafood products having various texture.

• Korean Journal of Agricultural Science
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• v.16 no.1
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• pp.26-35
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• 1989

Studies were carried out to compare from the viewpoint of peroxidase isoenzyme patterns by ages, locations and organs. In addition, the relationships among six cultivars peroxidase isoenzyme patterns were compared and the relationships between cultivars and their hybrids were examined. The results are summarized as follows. 1. The zymogram was not affected by the ages of 'Fuji' cultivar. 2. There was no locational difference in zymogram among Suwon, Taejon and Yesan in 'Fuji' and 'Tsugaru' cultivars. 3. Significant difference in isozyme patterns was found between stems and leaves in 'Fuji' and 'Tsugaru' cultivars. 4. There were some differences in zymogram among 'Ralls Genet', 'Fuji', 'Jonathan', 'Starking', 'Golden Delicous' and 'Tsugaru' cultivars. 5. Classification was made by the peroxidase isozyme development between cultivars and their hybrids. 1) The type showed both parent's isozyme pattern. 2) The type showed a loss of a part of parent's isozyme bands. 3) The type developed new isozymes which were not detected in parent plants.

• Horticultural Science & Technology
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• v.30 no.5
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• pp.527-533
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• 2012

This study was carried out to investigate the effects of aminoethoxyvinylglycine (AVG) application and heat treatment on fruit quality of 'Fuji' apples during CA storage. AVG ($75mg{\cdot}L^{-1}$) was applied to 'Fuji' tree at 150 and 175 days after full bloom (DAFB) and the fruit were harvested at 185, 195, and 205 DAFB, respectively. Respiration rate and ethylene production of fruit applied with AVG were greatly reduced more than those in control. Flesh firmness and acidity of fruit applied with AVG were higher than those in control. Flesh browning occurred in all of the control fruit regardless of harvest date. However, AVG-treated fruits were free of flesh browning except for late harvested fruits. At 185 DAFB, 'Fuji' apples were harvested and prestorage heat treatment was done for 3 days at $38^{\circ}C$ and 6 hours at $46^{\circ}C$. Heat treatment at $38^{\circ}C$ and $46^{\circ}C$ prior to CA storage greatly reduced respiration rate and ethylene production. The incidence of flesh browning were 35%, 14%, and 5%, in control fruit, heating at $38^{\circ}C$ and $46^{\circ}C$, respectively. The titratable acidity was lower at heated apple than at controlled one.

• Korean Journal of Weed Science
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• v.30 no.4
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• pp.454-459
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• 2010

This study was conducted to investigate the phytotoxic reaction and the impact on the growth of apple fruit included the yield amount by misuse of non-selective herbicide, glufosinate-ammonium in apple field and for the study, 4 cultivars of apple were tested. The results showed that the highest phytotoxic degree was observed on Sansa-cultivar and then the degree was diminished on Tsugaru, Hongro and Fuji in order in the application year. In one year after application, the highest phytotoxic degree was showed on Fuji and then diminished on Tsugaru, Hongro and Sansa in order. However, in one year after application, the phytotoxic symptom was negligible in comparison with the degree in the year of application and the flowering and fruiting were reduced 30% only in Fuji, but in the other cultivars, the phytotoxic symptoms were not observed. Meanwhile, the residue of glufosinate-ammonium was below the detection limit as 0.04ppm in all tested cultivars and in 2years after application, the phytotoxic symptom was not observed in all cultivars of the apple.

• Journal of Bio-Environment Control
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• v.22 no.2
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• pp.116-122
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• 2013

We investigated characteristics and self-incompatibility genotypes of 11 crabapple cultivars to introduce a new pollinizer of 'Fuji' apple tree in Korea. Flowering dates of eleven crabapples were two to seven days earlier than that of 'Fuji'. The rate of pollen germination in vitro was ranged from 85.6% to 98.0% except 'Virginia'. Controlled pollination treatment with each crabapples to 'Fuji' increased fruit set rate about 20.4% to 34.4%, the number of seed per fruit about 13.8% to 42.3% and fruit weight about 7.4% to 16.7% compared to open pollination. Tested crabapples were resistant to peach fruit moth, brown leaf spot and sooty blotch in general. A PCR amplification method using S-RNase primers was carry out in eleven crabapples. S-alleles, $S_3$, $S_5$, $S_9$, $S_{10}$, $S_{20}$, $S_{26} from six crabapples were determinated. Through sequencing analysis, $S_5$ ('Manchurian', 'Virginia') and $S_9$ ('Yantaishagou') showed 100% homologous to previous result. Based on our results, it was recommended that 'Manchurian', 'Hopa A', 'Hanyaehanakaidou', 'Spectabilis' could be promising pollinzers for 'Fuji' apple cultivar.