• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1993.10a
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• pp.1340-1345
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• 1993

Five textural characteristics , epicarp strength, deformation , firmness , toughness and penetration time were calculated from force/deformation curves obtained by pressure testing tomato fruits. The fruits were harvested at either the mature-green or red maturity stages. The effects of changing the probe diameter and cross-head speed were investigated on force/deformation characteristics of tomatoes. It was confirmed that increasing of cross-head speed and probe diameter highly significantly effect all textural of the characteristics mentioned above , except epiarp strength of red tomatoes at 200 mm minute cross-head and penetration time of red and green tomatoes after 200mm minute and 100 mm minute cross-head respectively.

• Food Science and Preservation
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• v.2 no.1
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• pp.147-154
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• 1995

The influence of packaging methods(punched, vacuum, shrinked), mature stages(mature-green, completely ripe) and storage temperatures(5$^{\circ}C$, $25^{\circ}C$) on the shelf-life and quality were Investigated in tomatoes. Weight-loss was reduced by the treatment of polyethylene film packaging(vacuum>shrinked>punched) and the effect was more outstanding at 5$^{\circ}C$ than $25^{\circ}C$. The soluble solid content of completely ripe tomato was higher than mature green tomato, but acidity and firmness were lower. Soluble solid contents increased in the begining and decreased after that. Acidity and firmness de creased gradually during the storage. The decrease of acidity and firmness in mature-green tomato was lower than completely ripe one, at 5$^{\circ}C$ than $25^{\circ}C$ and shrinked packaging than non packaging. The shelf-life of mature-green tomato in shrinker packaging was longest, 17 days at $25^{\circ}C$ and 21 days at 5$^{\circ}C$.

• Horticultural Science & Technology
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• v.32 no.1
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• pp.77-83
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• 2014

To improve the breeding efficiency of oriental pear, the inheritance of major fruit traits were analyzed using 4,035 seedlings of 15 cross combinations combined with 13 cultivars. Yearly variation of parental cultivars, broad-sense heritability of the traits, and frequency of seedlings with commercially acceptable characteristics by the mid-parent values were studied. Despite the heritabilities of traits related with pear the fruit texture were different depending on cross combination, the average narrow-sense heritability ($h^2$) for firmness, flesh hardness, flesh density and grit were over 0.6, a relatively high value. However fruit firmness showed different heritability among the cross combination and its value of cross combination between 'Niitaka' and 'Choju' was very low as 0.11. Positive correlation was not observed on fresh hardness, fresh density and grit but observed on firmness between mid-parent value and average value of offspring. Regression of offspring on firmness, fresh hardness, fresh density and grit between mid-parent value and average value of offspring were 0.778, 0.343, -0.273, 0.313, respectively. Frequency distributions of fruit texture in 15 cross combinations of pear seedling was influenced by parental characteristics. When fruit firmness was estimated as low, low ${\times}$ high and high ${\times}$ high values in parental fruits, firmness in their offspring exhibited low, medium and high, respectively. In addition, when parental grit by sensory evaluation were light ${\times}$ light and light-medium ${\times}$ medium-heavy, most of offsprings showed light and medium grit, respectively.

• Horticultural Science & Technology
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• v.32 no.5
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• pp.636-644
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• 2014

This experiment examined the effects of preharvest Ca-chitosan spraying and short-term post-harvest treatment with high $pCO_2$ on the shelf-life of 'Seolhyang' strawberry fruit. Fruit firmness decreased when harvested late in the season and was little affected by Ca-chitosan spray treatments. Short-term treatment with high $pCO_2$ after harvest, however, significantly increased fruit firmness regardless of preharvest treatment. The combined treatment of Ca-chitosan spray and high $pCO_2$ led to an additional increase in shelf-life through delay of skin disorder, fruit decay incidence and firmness loss during simulated marketing. The residual effects of both treatments, however, were reduced when fruit were harvested late in the season. Fruit firmness was more affected by high $pCO_2$ treatment whereas decay and visual quality were affected by preharvest spraying with Ca-chitosan. Although more research is required to determine the optimum concentration of calcium and chitosan, and the optimal spray interval, our results show that the combined treatment of preharvest Ca-chitosan spray and postharvest high $pCO_2$ is effective in improving strawberry fruit shelf-life by increasing firmness and delaying decay.

• Journal of the Korean Society of Food Culture
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• v.4 no.1
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• pp.103-108
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• 1989

Effects of different processes or texture of cucumber pickles fermented in 7% NaCl solution were studied. Cucumbers were treated with different processes: control; preheating in 7% NaCl, 0.04M $CaCl_2$ solution ($60^{\circ}C$, 1hr); combination of preheating and post microwave heating (5 min, midium high level, 2450 Mhz); preheating in the solution which was adjusted to pH 8.5. In each process the pH and total acidity of brine solution, total pectin contents in alcohol insoluble solids (AIS), hot water soluble pectin (HWSP) contents and firmness of cucumber pickles were determined at 0, 5, 10, 15 and 25 days of storage periods. Total pectin contents and the firmness of pickles were decreased during 25 days of storage. Control group showed the lowest value and post microwave heating group marked the highest value in total pectin contents and firmness retention of cucumber pickles. The results of this study indicated that total pectin content seems to correlate with the firmness of cucumber pickles. However, HWSP content did not show any correlation with firmness of cucumber pickles. Post microwave heating method could be used to retain firmness of fermented cucumber pickles.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.54-64
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• 2014

In order to enhance the firmness of retorted onion, long time, low temperature blanching(LTLT) in calcium solution was conducted. Pre-heating onion in calcium solution significantly improved its texture after high temperature sterilization as compared to conventional blanching alone. The improvement of the firmness by the LTLT blanching is related to the formation of strongly cross-linkages between carboxyl groups and divalent cations($Ca^{2+}$) by the action of pectin methy-lesterase(PME) in onion. A maximum firmness of retorted onion was obtained at the condition of pre-heating at $70^{\circ}C$ for 120min in 0.5%calcium solution. This result supports that the activity of PME and the content of bonded calcium in onion were highest at $70^{\circ}C$. Additionally, the reaction of alkali calcium with various divalent cations such as $Mg^{2+}$ provided a function to hydrolyze pectin molecules, resulting in firmer retorted onion in various calcium agents. Further investigation should be carried out to determine the optimal condition for prevention of tissue softening of various retorted vegetables.

• Preventive Nutrition and Food Science
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• v.8 no.3
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• pp.270-277
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• 2003

In order to enhance the firmness and shelf-life of kimchi, as well as to increase the content of well-absorbed digestible calcium, the effect of calcium lactate (CaL) treatment of salted Chinese cabbage on pH, tit ratable acidity, total microbes, lactic acid bacteria, alcohol insoluble substance (AIS) content, firmness, mineral content and tissue structure were investigated. Treatment with the Cal solution increased pH and decreased titratable acidity, which was more pronounced at higher concentrations. The edible period evaluated by pH was 7～8 days for non-treated kimchi, 10 days for 1 % treated kimchi, 15 days for 2% treated kimchi and 20 days for 3% treated kimchi. Total microbes were reduced, but lactic acid bacteria counts were higher in the treated group. CaL treated kimchi showed higher AIS content and firmer texture, which was more conspicuous in the 2 and 3% CaL treated groups. Calcium content in kimchi fermented for 15 days was 40.75～41.53 mg%, which is 42～45% higher than that in the control group. The sodium content was 23～54% less in the treated groups. The epidermis and vascular bundle tissue of kimchi fermented for 15 day was damaged more severely in the control group than in the treated group. CaL treated kimchi has a crispier taste and the development of sour taste was delayed. Therefore, addition of CaL can produces a kimchi with high calcium as well as superior texture and shelf-life, when adjusting the concentration according to the fermentation periods.

• Horticultural Science & Technology
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• v.17 no.3
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• pp.341-343
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• 1999

Quality of 'Niitaka' pear fruit was evaluated by instrumental and sensory analysis in relation to storability. Fruits harvested at commercial maturity were stored in a common storage room or in a cold storage at $2^{\circ}C$. During storage, fruits were sorted by instrumental measurement of soluble solid content (SSC) and flesh firmness. Then, overall acceptability was evaluated by organoleptic test. Critical storage period was determined by sensory evaluation index for different storage methods. After 60 days of storage, eating quality was acceptable when flesh firmness was higher than $3.3kg/8mm{\emptyset}$. As for soluble solid contents, high eating quality was obtained when pear fruit contained soluble solids higher than $13.0^oBrix$. In 'Niitaka' pears, however, changes in soluble solid content seemed not to be an appropriate parameter to determine storability since SSC increased during both common and cold storage. Data of organoleptic test and postharvest changes in flesh firmness suggested that storability of 'Niitaka' pear fruit seemed to be 30 days in a common storage and 120 days in a refrigerated storage.

• Journal of Pharmacopuncture
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• v.10 no.1 s.22
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• pp.137-155
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• 2007

Purpose : This study was undertaken to make a diagnosis weakness and firmness (虛實) of Dysmenorrhea patients by diagnosis questionnaires system(Diagnosis System of Oriental Medicine-DSOM) Methods : The subjects were 58 volunteers who was suffering for dysmenorrhea, employed using Measure of Menstrual Pain (MMP) questionnaire. The had agreed to take part in this experiment, with didn't take any anodyne drugs. The MMP score by using 7 questions and the Menstrual Symptom Severity List(MSSL-D) was measured before and after menstruation cycle. Results and Conclusions : The findings of this study were as follows; 1. We examined Pathogenic Factor's frequency of DSOM, Coldness(寒) was 45 persons 80.36%, Damp(濕) was 40 persons 71.43%, Heart(心) was 37 persons 66.07%, Heat syndrom(熱) was 9 persons 16.07%, insufficiency of Yang(陽虛) was 6 persons 10.71%. 2. We divided Dysmenorrhea patients into two groups(weakness and firmness) by Results of DSOM, Firmness was 25 Persons 43.1%, Weakness was 23 persons 39.7%, Unknown was 10 persons 17.2%. 3. In estimation based on Measure of Menstrual Pain (MMP) questionnaire Severe menstrual pain is weakness, Mild menstrual pain is Firmness. 4. In estimation of coldness and heat syndrom, Coldness was 40 persons 69.0%, Heat syndrom, was 2 persons 3.5%, Possess both coldness and heat syndrom was 9 persons 15.5%.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.140-144
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• 1990

This study was undertaken to examine if sodium acetate and/or calcium chloride would increase the firmness and/or retard rancidity of Kakdugj (Korean seasoned pickles of cubed radish roots) during short $(at\;20^{\circ}C)$ or long $(at\;4^{\circ}C)$ period of fermentation During the fermentation periods, pH and acidity were higher in Kakdugis containing 0.3 or 0.6% Na-acetate than in the other samples at both storage temperatures. Firmness was increased with addition of 0.05% Calcium chloride and synergistic effect on firmness was observed when Calcium chloride and Na-acetate were added together. Sourness did not decreased in samples containing 0.3% Na-acetate at either fermentation periods but decreased in those containing 0.6% Na-acetate and stored for long. Saltiness was increased slightly with the addition of Calcium chloride. Compression test gave closer result to sensory evaluation than puncture test In the measurement of firmness with Instron.