• Korean journal of food and cookery science
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• v.29 no.5
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• pp.591-598
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• 2013

This study was investigated quality properties of Sulgi with different mixed ratio of brown rice flour (BRF) and germinated brown rice flour (GBRF) by rheometer and sensory evaluation. Moisture contents of Sulgi with different mixed ratio of BRF and GBRF were 44.3~46.0%. In textural properties of Sulgi by rheometer, the higher BRF mixed level, hardness of those were higher. The higher GBRF mixed level, springiness, cohesiveness and gumminess of those were higher. In sensory evaluation properties of Sulgi, the higher BRF mixed level, flavor, firmness and graininess of those were higher. The higher GBRF mixed level, surface color, off-flavor, adhesiveness and cohesiveness of those were higher. Correlation between textural properties and sensory evaluation properties, hardness and firmness, graininess, cohesiveness and moistness, gumminess and surface color, gumminess and off-flavor, were correlated positively(p<0.01). Hardness and surface color, hardness and cohesiveness, hardness and overall quality, springiness and firmness, springiness and graininess were correlated negatively (p<0.01).

• The Journal of Natural Sciences
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• v.8 no.2
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• pp.175-179
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• 1996

The fruit soluble solids and acidity decreased during storage regardless of fruit size, fruit firmness decreased also, and the decreasing rate of the firmness in large fruit was higher than small. The ethylene production of fruit was increased during storage, and there was the peak of fruit respiration rate at 2 and 6 weeks after harvest. The calcium and magnesium content was the highest in peel, the lowest in flesh, and intermediate in core. Especially, the calcium content in the outer flesh was lower than in the inner flesh, and the magnesium content in the middle part of flesh was lower than in the other parts. The Ca/Mg ratio in the inner flesh and the K/Ca ratio in the outer flesh were higher than in the other parts.

• Culinary science and hospitality research
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• v.13 no.4
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• pp.211-219
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• 2007

The objective of this study was to investigate the influence of adding Gastrodiae rhizoma powder on quality attributes of sponge cake. The cake was made with various Gastrodiae rhizoma powder concentration(0.5%, 1%, and 1.5%) added, and it was stored for 5 days at three different temperatures(5, 15, and $25^{\circ}C$). By analyzing the mixogram data of wheat flour-Gastrodiae rhizoma powder composite flour, the ascending angle of the samples containing Gastrodiae rhizoma powder was increased and the descending angle had upper values compared with that of control as the Gastrodiae rhizoma powder addition concentration was increased. The loaf volume of 0.5% Gastrodiae rhizoma powder slightly increased by 5.1% but those of 1% and 1.5% were slightly decreased compared with that of the control. Crumb firmness of the control showed relatively high value compared with those($5{\sim}6\;N$) of other samples containing Gastrodiae rhizoma powder regardless of storage temperature and storage period, and the firmness after 5 day storage at $5^{\circ}C$ showed the highest value(about 9.3 N). Sensory evaluation attributes of sponge cakes did not show significant difference by Gastrodiae rhizoma powder addition up to concentration of 1.5%.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.248-251
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• 2000

To investigate the effects of packaging films (functional MA films/FC30, FC50, MA film/0.03 mm LDPE, corrugated paperboard box/control) weight loss, firmness, total ascorbic acid, chlorophill and overall appearence were evaluated. Weight loss of cucumbers packed with FC30 and FC50 at 2$0^{\circ}C$ after 7 days were 1.0 and 0.6%, that of the control was 2.9%, those of LDPE was 0.5%. The firmness of FC30 and FC50 at 2 $0^{\circ}C$ after 7 days were 1.0 and 0.6%, that of the control was 2.9%, those of LDPE was 0.5%. The firmness of FC30-, FC50 and LD was higher than that of the control. Total ascorbic acid contents (TAA) of cucumbers packed with control, LD, FC30 and FC50 box were 9.96, 10.86, 11.37 and 11.29 mg% after 7 days. TAA of FC box was 10% higher than that of the control. Chlorophill content of FC boxes wase 16% higher than of the control. Overall appearence of cucumber packed with FC boxes was better than that of the control.

• Food Science and Preservation
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• v.1 no.1
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• pp.15-20
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• 1994

This experiment was carried out to select the optimum thickness of polyethylene film for the nonastringency of astringent persimmon fruits during modified atmosphere(MA) storage of Cheongdo Bansi kept at 0$^{\circ}C$. The experimental plots were divided into 5 plots by film thickness(0.08, 0.10, 0.12, 0.14 and 0.16mm). The experimental items were the changes in concentration of CO2 and O2 in film brig, soluble tannin contents, loss of weight firmness and external appearance of fruits. The nonastringency of persimmon fruits can be achieved all groups excepting the 0.08mm film during MA storage. The sweet persimmon in film bag of 0.10 and 0.12mm maintained a high quality and firmness, but following the deastringency the fruits in 0.14 and 0.16mm developed off-color. The increasing of carbon dioxide level and decreasing of oxygen level in film bag created anaerobic condition at earth stage, and then it kept a constant level during stooge. According to film thickness the obvious difference in the change of soluble tannin contents external appearance and firmness were observed. It could be concluded that the optimum thickness of film for the desirable nonastringency on Cheongdo Bansi was 0.10mm.

• Journal of Bio-Environment Control
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• v.21 no.3
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• pp.252-260
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• 2012

This study was carried out to compare the storability in MA storage and quality of paprika fruits among 9 cultivars grown in 2011 and 12 cultivars in 2012. 'Mosanto 7044' was the most proper cultivar in red-type paprika has grown in 2011 for MA storage, because it showed relatively higher fruit weight, firmness, soluble solid content, and the lowest ethylene production rate, as well as the second longest shelf life. 'Stayer' was suitable cultivar in yellow-type paprika cultivated in 2011, because it showed higher firmness, soluble solid content and lower ethylene production rate than other cultivars. 'Nagano' was the most proper cultivar in red-type paprika has grown in 2012 for MA storage. Because it showed relatively higher fruit weight, firmness, flesh thickness and the lowest ethylene production rate and decay ratio, although the shelf life of 'Nagano' was the third longest (28 days). 'Freestar' was the excellent cultivar in yellow-type paprika cultivated in 2012, because it showed higher firmness, vitamin C content and lower respiration rate than other cultivars and the longest shelf life of 26 days. The shelf life had a high correlationship with ethylene production rate (r = -0.5504), and soluble solid (r = 0.6112), as comparing with the shelf life and the fruit characteristics of 21 cultivars paprika has grown in 2011 and 2012.

• Journal of Biosystems Engineering
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• v.37 no.3
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• pp.177-183
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• 2012

Purpose: In near infrared spectroscopy, interactance configuration of a light source and a spectrometer probe can provide more information regarding fruit internal attributes, compared to reflectance and transmittance configuration. However, there is no through study on the parameters of interactance measurement setup. The objective of this study was to investigate the effect of the parameters on the estimation of soluble solids content (SSC) and firmness of muskmelons. Methods: Melon samples were taken from greenhouses at three different harvesting seasons. The prediction models were developed at three distances of 2, 5, and 8 cm between the light source and the spectrometer probe, three measurement points of 2, 3, and 6 evenly distributed on each sample, and different number of fruit samples for calibration models. The performance of the models was compared. Results: In the test at the three distances, the best results were found at a 5 cm distance. The coefficient of determination ($R_{cv}{^2}$) values of the cross-validation were 0.717 (standard error of prediction, SEP=$1.16^{\circ}Brix$) and 0.504 (SEP=4.31 N) for the estimation of SSC and firmness, respectively. The minimum measurement point required to fully represent the spectral characteristics of each fruit sample was 3. The highest $R_{cv}{^2}$ values were 0.736 (SEP=$0.87^{\circ}Brix$) and 0.644 (SEP=4.16 N) for the estimation of SSC and firmness, respectively. The performance of the models began to be saturated when 60 fruit samples were used for developing calibration models. The highest $R_{cv}{^2}$ of 0.713 (SEP=$0.88^{\circ}Brix$) and 0.750 (SEP=3.30 N) for the estimation of SSC and firmness, respectively, were achieved. Conclusions: The performance of the prediction models was quite different according to the condition of interactance measurement setup. In designing a fruit grading machine with interactance configuration, the parameters for interactance measurement setup should be chosen carefully.

• Journal of Bio-Environment Control
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• v.4 no.1
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• pp.74-79
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• 1995

This study was made to investigate the effects of soil moisture content according to irrigation methods on the storability and quality of cucumber. The fresh weight loss of cucumber fruit harvested in drip irrigation plot was more than that in conventional irrigation plot at both 13$^{\circ}C$ and 24$^{\circ}C$ storage temperature. Dry weight ratio decreased during storage, and was higher in conventional irrigation plot than drip irrigation plot both 13$^{\circ}C$ and 241 storage. The decrease of dry weight ratio was higher at 24$^{\circ}C$ than 13$^{\circ}C$. Vitamin C was not influenced by soil moisture content, but decreased during storage at 13$^{\circ}C$ and 24$^{\circ}C$ The decrease of vitamin C at 24$^{\circ}C$ in 8 days after storage was twice as much at 13$^{\circ}C$. Firmness was measured differently in two parts of cucumber ; fruit stalk and blossom part. The firmness of fruit stalk part was higher than that of blossom part. This phenomena was observed continuously at until final day at 13$^{\circ}C$ and 24$^{\circ}C$ storage. But the difference of firmness was not showed in soil moisture content. Vitamin C, firmness and other quality characteristics were not influenced by soil moisture content during cultivation. The different soil moisture content according to irrigation methods did not affect the storability and quality of cucumber.

• Journal of Bio-Environment Control
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• v.10 no.2
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• pp.75-79
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• 2001

Stem firmness and flowering response of cut lily as influenced by medium composition (Control; Upland soil, Pt; Peatmoss, Pe; Perilite, Ve; Vermiculite, Rrh; Rotted rice-hull, RPt: Russian Peatmoss) were studied. For 'Casa Blanca', plant height and length of flower stalk increased when bulbs were planted in Pt:Rrh:Ve (1:1:1, v.v$^{-1}$ ), and dried leaves of lower part plants decreased in RPt:Pe:Rrh (1:1:1, v.v$^{-1}$ ). In case of 'Marco Polo', plant height and length of lower stalk increased in Pt:Rrh (1:1, v.v$^{-1}$ ) as compared to other treatment, number of leaves and dried leaves increased when bulbs were planted in RPt:Pe:Rrh (1:1:1, v.v$^{-1}$ ) as compared to the control. Flowering of 'Casa Blanca' increased in RPt:Pe:Rrh (1:1:1, v.v$^{-1}$ ) as compared to the control and that o 'Marco Polo' increased when bulbs planted in Pt:Rrh(1:1, v.v$^{-1}$ ). Flower-bud blasting of both cultivars increased with Pt as compared. Stem firmness of 'Casa Blanca' increased in Pt:Pe:Ve (1:1:1, v.v$^{-1}$ ), and especially stem firmness of upper part plant of 'Marco Polo' increased in Pt:Rrh (1:1, v.v$^{-1}$ ) as compared to the control. Generally, stem firmness of 'Casa Blanca' was not influenced by the culture medium.