• Food Science and Preservation
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• v.21 no.2
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• pp.199-205
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• 2014

This study was conducted to investigate the physicochemical properties and antioxidant activity of black Doragi-apple juice to increase the utilization of Doragi, which is known as a high-functional horticultural crop. To prepare the black Doragi, it was steamed for 15 days at $60^{\circ}C$ and was then dried at $30^{\circ}C$ for 3 h. The five types of black Doragi-apple juice were prepared based on different mixing ratios of black Doraji extract, apple extract, and jujube extract. The mixing ratios of black Doraji extract, apple extract, and jujube extract were 3:3:1, 4:2:1, 2:4:1, 2:2:1, and 2:6:1 for samples A, B, C, D, and E, respectively. The pH and acidity of black Doragi-apple juice were within the ranges of 3.9-4.15 and 1.26-1.51%, respectively. Black Doraji-apple juice E showed the highest sugar content (9.33 $^{\circ}Brix$), reducing sugar content (85.05 mg/mL), and sugar content/acid ratio (6.98). Based on the sensory evaluation, sample C was most preferable in terms of color, taste, sugar-acid ratio, and overall preference, except for the flavor. Black Doragi-apple juice D showed a higher total polyphenol content (706 ${\mu}g/mL$) than sample C (586.22 ${\mu}g/mL$), but there was no statistically significant difference between samples C and D in terms of antioxidant activities. Therefore, it is suggested that the best mixing ratio of black Doraji extract, apple extract, and jujube extract for the production of the best black Doragi-apple juice with excellent taste and antioxidant activities is 2:4:1 (sample C).

• Journal of Bio-Environment Control
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• v.7 no.4
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• pp.330-335
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• 1998

To investigate the effect of soil water control on yield and quality of musk melon in plastic film house, irrigation points were treated with -10, -20, -30, -50 and -100 kPa by 10mm dripping each time at fruit developing and ripening stage, respectively. Fresh weight of stem and leaves was not significant among irrigation points, but percentage of dry matter was highest at -100kPa and lowest at -10kPa. Marketable yield was not different among -50kPa, -100kPa, -30kPa and -20kPa and lowest at -10kPa. Sugar content of the flesh fruit at ripening stage was 15.1 $^。/Brix at -50kPa and 14.4 $^。/Brix at -10kPa Therefore, optimum irrigation point at ripening stage of fruit is -50kPa by 10mm dripping each time. time.

• Journal of Biosystems Engineering
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• v.35 no.6
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• pp.450-457
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• 2010

Although cherry tomato is one of major vegetables consumed in fresh vegetable market, the quality grading method is mostly dependant on size measurement using drum shape sorting machines. Using Visible/Near-infrared spectroscopy, apparatus to be able to acquire transmittance spectrum data was made and used to estimate firmness, sugar content, and acidity of cherry tomatoes grown at hydroponic and soil culture. Partial least square (PLS) models were performed to predict firmness, sugar content, and acidity for the acquired transmittance spectra. To enhance accuracy of the PLS models, several preprocessing methods were carried out, such as normalization, multiplicative scatter correction (MSC), standard normal variate (SNV), and derivatives, etc. The coefficient of determination ($R^2_p$) and standard error of prediction (SEP) for the prediction of firmness, sugar, and acidity of cherry tomatoes from green to red ripening stages were 0.859 and 1.899 kgf, with a preprocessing of normalization, 0.790 and $0.434^{\circ}Brix$ with a preprocessing of the 1st derivative of Savitzky Golay, and 0.518 and 0.229% with a preprocessing normalization, respectively.

• Applied Biological Chemistry
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• v.34 no.4
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• pp.339-343
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• 1991

The objective of this study was to evalute changes of $CO_2$ pressure, pH, precipitation, brix, free sugar, colority, crude saponin and ginsenoside contents of Ginseng Drink Product for ten months at different temperatures $(room\;temp.,\;35^{\circ}C$ and $50^{\circ}C)$. The results are as follows : $CO_2$ pressure was decreased after nine month storage at room temp., six months at $35^{\circ}C$ and three months at $50^{\circ}C$. pH and brix nearly constant at various storage temperatures and periods. Precipitation was appeared after five months storage at room temp., two months at $35^{\circ}C$ and one month at $50^{\circ}C$. Sucrose content was decrease, while glucose and fructose contents were increased at high temperature and long period of stroage. Colority and panaxatrial(PT) saponin contents were increased, while panaxadiol(PD) saponin was increased at high temperature and long period of stroage.

• Applied Biological Chemistry
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• v.46 no.3
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• pp.201-206
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• 2003

An apple wine was prepared by fermentation at $25^{\circ}C$ for 2 weeks using Saccha개myces cerevisiae KCCM 12224, followed by aging at $15^{\circ}C$ for 14 weeks, and its physicochemical and microbiological changes were investigated. The viable bacterial cell numbers, increased from $1.4{\times}10^3\;CFU/ml$ at the beginning of fermentation, to $2.8{\times}10^6\;CFU/ml$ after 2 weeks, but decreased to $1.0{\times}10^5\;CFU/ml$ after aging. The viable yeast cell numbers changed from $4.3{\times}10^4\;CFU/ml$ to $1.2{\times}10^7\;CFU/ml$ during the fermentation, and decreased to $1.2{\times}10^4\;CFU/ml$ after aging. Sugar content changed from $20.0^{\circ}Brix$ to $8.5{\circ}Brix$, and reducing sugar content was changed from 9.66% to 6.44%. Alcohol content and acidity increased to 7.0% and from 0.19% to 0.24%, respectively. No changes in acidity, pH, and sugar content were observed during the aging, but reducing sugar and solid contents decreased. When apple wine was fultered through $0.45\;{\mu}m$ nitrocellulose membrane followed by various ultrafiltration membranes with different molecular weight cut-off values, the initial flux $(121.2\;liter/m^2/h)$ and the average flux of Biomax 100k membrane were the highest among the membranes used. These membrane filtration treatments resulted in complete removal of microorganisms as well as decrease in turbidity and solid content without changes in other chemical properties. No changes in the physicochemical properties of the apple wine and no microorganisms were detected during the storage at $156{\circ}C$ for 6 weeks.

• Journal of People, Plants, and Environment
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• v.24 no.4
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• pp.311-327
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• 2021

Background and objective: Recent urban agriculture meets the needs of urban residents that safety and avoids using chemical pesticides. This study was conducted to identify various factors of companion planting affecting the growth of cherry tomatoes, which will promoting urban agriculture by improving socioeconomic satisfaction with gardening activities through quality. Methods: Four types of companion plants such as marigold, zinnia, spearmint and basil, that have a companion effect with growth, sugar content, and vitamin C content. We obtained the mean and standard deviation and tested the significance at a 95% confidence level (p < .05) with Duncan's multiple range test after one way ANOVA and MANOVA. Results: Compared to monoculture of cherry tomatoes, the plant growth in the treatment plots with companion planting showed a significant increase overall(p < .05), but there wasn't interaction effect among companion plants, planting ratio and type. As for the absorption of inorganic components, the companion planting showed better absorption than monoculture of cherry tomatoes, as favorable growth, and there was an interaction effect among the individual factors. The sugar content was higher than the standard sugar content of 5.8 brix in both the treatment plots at the control, and vitamin C content was higher than the control at 26.27mg/100g in all treatment plots, but there wasn't statistically significant difference. The soil pH in the cultivation plot ranges from 5.5 to 9.0 and was weakly alkaline in all treatment plots except zinnia, showing low contents of phosphoric acid, exchageable potassium, calcium and magnesium. Conclusion: This study was conducted to analyze various factors such as the growth of cherry tomatoes, contents of inorganic components, sugar content and vitamin C content of fruits, and soil analysis according to companion plants, planting type, and planting ratio. We will study sugar content by measuring the change in growth every phase of fruits.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.83-91
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• 2017

This study made jelly by adding Sansuyu (Corni Fructus) puree and examined the types and contents of gelling agents as well as the physicochemical characteristics of jelly depending on heating time. Water content of Sansuyu puree was 89.39%, pH was 2.92, sugar content was $10.28^{\circ}Brix$, and total polyphenol content was 1,791.71 mg GAE/100 g. As the added amount of Sansuyu puree increased, pH decreased slightly from 3.04 to 2.97, and yield stress decreased greatly. As heating time increased, red color was unstable and changed to yellow. When heated more than 5 min, jelly was not formed. The level of preference for jelly consisting of 10% Sansuyu puree, 1.5% agar, and 1.0% carrageenan was the highest at 5.15. Using pulp of Sansuyu, it will be possible to make jelly consisting of various bioactive substances.

• Food Science and Preservation
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• v.19 no.1
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• pp.153-158
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• 2012

The characteristics of the narirutin-added alcohol fermentation of citrus hydrolysates were investigated to produce functionally improved citrus wine. The pH of narirutin-added citrus wine ranged from 3.38 to 3.51, and the titratable acidity was about 0.55% which show no significant differences attributable to the narirutin quantity. With regard to the color and brown color, with the addition of more narirutin, the a value was decreased while the b value and brown color increased. The sugar content decreased from 24 to 8.0-8.5 $^{\circ}Brix$ after alcohol fermentation, and the alcohol content appeared to be between 14.5 and 14.6% in all the sections. For the free sugar contents, the glucose and fructose contents were relatively high in every section. For the total polyphenol content, it was shown to increase when more narirutin was added. and the 2%-narirutin-added section showed the highest polyphenol content(46.44 mg%). The results of sensory evaluation were that the color, flavor and bitterness increased while the sweetness and overall acceptability were reduced by the additional narirutin. Functionally improved citrus wine can be produced by using narirutin, but more researches regarding quality improvement should be carried out to overcome the bitterness.

• Culinary science and hospitality research
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• v.22 no.7
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• pp.100-111
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• 2016

Tomato sauce were prepared with five different thickening agents including roux (TR), non-glutinous rice powder (TN), glutinous rice powder (TG), potato starch (TP) and tapioca starch (TT) to examine proximate composition (moisture, carbohydrate, crude protein, crude fat, crude ash, crude ash), calorie, color value, pH, salinity, $^{\circ}Brix$, reducing sugar, viscosity and sensory test (attribute difference, acceptance). The results were as follows: Moisture, carbohydrate content were the lowest while crude fat and calorie were the highest in TR (roux). On the other hand, moisture, carbohydrate content were the highest while crude protein, crude fat and calorie were the lowest in TP (potato starch) and TT (tapioca starch). Using potato starch and tapioca starch are supposed to be prepared low-fat, low-calorie tomato sauce. L value was the highest in TN (non-glutinous rice powder), a value was the highest in TP (potato starch), b values was the highest in TR (roux). pH of tomato sauce showed a range of 5.24 to 5.39. TG (glutinous rice powder) was the highest and TT (tapioca starch) was the lowest in pH. TP (potato starch) was the highest salinity, reducing sugar was the lowest. TG (glutinous rice powder) was the lowest salinity, $^{\circ}Brix$ was the highest. And TR (roux) was the lowest $^{\circ}Brix$, reducing sugar was the highest. In viscosity, TG (glutinous rice powder) was the highest and TT (tapioca starch) was the lowest. The attribute difference test results was the highest in gloss, color intensity, tomato odor, tomato taste, pure taste in TT (tapioca starch) and savory taste, oily taste, thickness, residue was the highest in TR (roux). The preference test results reveal that the appearance, flavor, taste, texture and overall acceptance level was the highest in TP (potato starch) and TT (tapioca starch). The results of this study, tomato sauce prepared potato starch and tapioca starch instead of the traditional roux was higher in sensory acceptability. Recently, people is avoided high-fat and high-calorie foods, and potato starch and tapioca starch are confirmed that the tomato sauce can be made of a low-fat and low-calorie.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.109-116
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• 2013

The research studied the nutritional composition and health effects of the Giwongo with its efficacy in providing nourishment to blood, liver and kidney as well as being an aid to the mental stability. The Giwongo is made by boiling the same amounts of Lycium fructus and Longanae arillus. Giwongo was analyzed to measure proximate nutritional composition, mineral contents, free sugar content and polyphenol compound content. The DPPH scavenging activity and its antioxidative effectiveness were also analyzed. Giwongo was composed of 16.7% water, 4.9% crude protein, 3.7% crude fat, 3.8%, crude ash 70.9% carbohydrate with the content per 100 g of 336.5 kcal. The Giwongo mineral contents were potassium, sodium and calcium in sequence according to contents. Per 100 g Giwongo were found 9.62 g glucose, 4.67 g fructose and 18.00 g sugar. The Giwongo had 60.67% DPPH electron donating ability and $32.19^{\circ}Brix$. The Giwongo made of Lycium fructus and Longanae arillus had effectiveness of tonify the liver and kidney, nourish blood, and psychologic stability. As such Giwongo may help prevent the symptoms of unbalanced health due to excessive stress and unhealthy diet.