• Title/Summary/Keyword: Fruit

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Changes in Cell Wall Components and Cell Wall-degrading enzymes during Softening of Fruits (과실의 연화중에 세포벽 성분과 세포벽분해효소의 변화)

  • 신승렬;김광수
    • Food Science and Preservation
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    • v.3 no.1
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    • pp.93-104
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    • 1996
  • The cell wall components of fruit include cellulose. hemicellulose, pectin, glycoprotein etc., and the cell wall composition differs according to the kind of fruit. Fruit softening occurs as a result of a change in the cell wall polysaccharides : the middle lamella which links primary cell walls is composed of pectin. and primary cell walls are decomposed by a solution of middle lamella caused due to a result of pectin degradation by pectin degrading enzymes during ripening and softening, During fruit ripening and softening, contents of arabinose and galactose among non-cellulosic neutral sugars are notably decreased, and this occurs as a result of the degradation of pectin during fruit repening and softening since they are side-chained with pectin in the form of arabinogalactan and galactan Enzymes involved in the degradation of the cell wall include polygalacturonase, cellulose, pectinmethylesterase, glycosidase, etc., and various studies have been done on the change in enzyme activities during the ripening and softning of fruit. Among cell wall-degrading enzymes, polygalacturonase has the greatest effect on fruit softening, and its activity Increases during the maturating and softening of fruit. This softening leads to the textural change of fruit as a result of the degradation of cell wall polysaccharides by a cell wall degrading enzyme which exists in fruit.

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Quality Characteristics of Jeolpyon with Added Mulberry Fruit Powder (오디가루를 첨가한 절편의 품질특성)

  • Kang, Yang-Sun;Cho, Tae-Ock;Hong, Jin-Sook
    • Korean journal of food and cookery science
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    • v.25 no.4
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    • pp.513-519
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    • 2009
  • The principal objective of this study was to assess the effects of various concentrations of added mulberry fruit powder on the quality characteristics of Jeolpyon. The chemical composition as a whole was 10.23% moisture, 8.03% crude protein, 5.40% crude fat, 2.51% crude ash, and 6.98% crude fiber. The mulberry fruit powder was added to rice powder at ratios of 2, 4, 6 and 8%. The moisture contents of the mulberry fruit Jeolpyon samples ranged between $50.75{\sim}52.66%$. With regard to the color values the L-value decreased and the a-value and b-value increased with increasing amounts of added mulberry fruit powder. In the mechanical evaluation of the mulberry fruit Jeolpyon, the hardness, adhesiveness, cohesiveness, springiness and chewiness values were lower in the Jeolpyon samples with added mulberry fruit powder than in the samples with more than 0% mulberry fruit powder, respectively. In the sensory evaluation, the overall acceptability was deemed highest at a 4% level of added mulberry fruit powder. In conclusion, the Jeolpyon prepared with 4% mulberry fruit powder added to rice flour was assessed to as optimal formulation, in terms of its overall acceptability and textural qualities.

Study on the Correlation between the Growth Characteristics and Lignans Contents of Schisandra chinensis (오미자(Schisandra chinensis)의 리그난 함량과 생육특성 간의 상관관계 연구)

  • Dong Hwan Lee;Hyun-Jun Kim;Sun-Young Lee
    • Proceedings of the Plant Resources Society of Korea Conference
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    • 2022.09a
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    • pp.101-101
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    • 2022
  • Schisandra chinensis is a fruit which is called Omija in South Korea. The Korean word Omija means "five flavors" (sweet, spicy, sour, bitter, and salty). The aim of his study was to investigate the correlation between growth characteristics and lignans (gomisin A, gomisin N, schisandrin) contents of Schisandra chinensis. The method for determining lignans was validated by measuring the linearity, limit of detection (LOD), limit of quantification (LOQ), precision and accuracy using UPLC-UV. Growth characteristics of S. chinensis such as number of fruits per fruit bunch, length of fruit bunch, width of fruit bunch, fresh weight of fruit bunch, length of fruit, width of fruit, fresh weight of fruit, fresh weight of 30 fruits, and sugar contents of fruit were measured. From the results of correlation analysis, it was found that the contents of lignans showed a significantly negative correlation with fresh weight and sugar contents of fruit. These results will be used to study for quality control of S. chinensis fruit.

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The Prospectss and Utilization of Biotechnology for the Improvement of Fruit Breeding (과수육종에 있어 생명공학의 이용 전망)

  • 이돈균;김휘천;신용억;강상조;예병우
    • Proceedings of the Botanical Society of Korea Conference
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    • 1995.07a
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    • pp.133-170
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    • 1995
  • The major objectives of fruit breeding lie in improvement of cultivar, easy to be cultivated and of high quality, in order to produce unexpensive, delicious fruit both for fresh fruit market and processing. Recently, fruit breeding in Korea has contributed to breeding of several superior cultivars in major fruit crops, resulting in appreciable improvement in qualities such as skin color, taste and fruit-bearing habit concerned with productivity. In spite of accomplishments mentioned above, the need for both highly disease-resistant cultivars and long-keeping, physiological disorder-resistant cultivars to meet long distance transsportation in the temperate fruit crops of apples, oriental pears, stone fruits such as peaches, and grapes grown in Korea is rapidly pressing more than ever, as cultivars of today susceptible to pests and diseases and vulnerable to physiological disorders are very expensive and time-consuming in post-harvest handling and management. Thus, imporvements made in the above problems through breeding level will lead to the really enhanced productivity in fruit industry. The major impediments of tree size, the long length of juvenile period and the highly heterogeneous genetic composition to the improvement of fruit crops are responsible for the lower amount and rate of improvements of fruit crops as compared to annuals. Considering the expected limitations of the above problems to be solved through conventional breeding methods and strategy, a turning point of breeding a near perfect cultivar would be laid down if innovative breakthroughs in biological technology will be realized in applying some of the techniques of genetic manipulation at the molecular level to the cultivar improvement of fruit crops, such as the selective insertion of DNA carrying genes that govern desirable characteristics. More than anything else, those traits such as fruiting habit deciding productivity, elements of fruit qualities conditioned by monogene, and disease-and pest-resistance of vital importance for successful fruit growing are urgently desired to be improved by advancement of biotechnology for they are more than difficult and need long period to be attained through conventional breeding method.

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Sugars in Korean Jujube Fruit and Jujube Fruit Drink (한국산 대추 및 대추음료의 당에 관한 연구)

  • 안용근;김승겸;신철승
    • The Korean Journal of Food And Nutrition
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    • v.10 no.3
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    • pp.314-319
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    • 1997
  • Sugars in Korean jujube fruit and jujube fruit drinks were studied. The sugars in Korean jujube fruit were extracted by boiling with water for 30min and stirring for 1 hour at 7$0^{\circ}C$ after soaking in the water for 24 hours at 4$^{\circ}C$ followed by crushing. Korean jujube fruit was found to contain 25% of sucrose, 21.2% of fructose and 20.7% of glucose. Korean jujube fruit drinks of V company and H company were found sugar composition of 5.9% and 6.9% of sucrose, 2.2% and 2.1% of fructose and 2.4% and 2.4% of glucose, respectively. No other mono- and oligosaccharides were detected in the test of TLC and HPLC. A viscous material in jujube fruit and jujube fruit drinks was separated by ethanol fractionation, and identified as pectin by 1H-NMR and carbazole analysis. Pectin of Korean jujube fruit, jujube drink of V company and jujube drink of H company was found to contain 61, 58 and 55% of galacturonic acid, respectively.

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Evaluation of quality indices during fruit development and ripening in 'Wonhwang' and 'Whasan' pears (동양배 '원황' 및 '화산'의 생육기간 중 품질 변화 요인 탐색)

  • Lee, Ug-Yong;Chun, Jong-Pil
    • Korean Journal of Agricultural Science
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    • v.38 no.3
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    • pp.405-411
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    • 2011
  • In this study, we evaluated the changes of fruit quality indices during fruit development and ripening in Korean new pear cultivar 'Wonhwang' and 'Whasan' to determine appropriate harvest time and to enhance the marketability. The fruit of each cultivar harvested from 100 days after full bloom (DAFB) to 135 and 150 DAFB in 'Wonhwang' and 'Whasan', respectively. The fruit growth of both cultivars showed a typical single sigmoidal pattern. Flesh firmness of two cultivars decreased continuously with fruit development and ripening, reaching a final level of about 2.6 kgF at harvest stage. The starch content of fruit sap was much higher in the fruits of early development stage than the later stage of fruit ripening. In 'Wonhwang' pears, the starch level decreased coincide with fruit ripening (130 DAFB), while that of 'Whasan' decreased from very early stage of fruit development (120 DAFB), 30 days before full ripe. 'Whasan' pear showed much lower acidity level of about 0.13% during fruit development and ripening period compared with that of 'Wonhwang'. Therefore, the ratio of soluble solids to total acidity (TSS/acid) increased gradually with fruit development and ripening, reaching a final level of 80 and 98 in 'Wonhwang' and 'Whasan', respectively. There were no climateric rise of fruit respiration during fruit ripening periods in two oriental pear cultivar. The changes of skin color difference including hunter vale $a^*$ which means loss of green color occurred only after onset of ripening in two cultivars.

Sensory Evaluation of Seasoned Soy Sauce with Hutgae (Hovenia dulcis Thunb) Fruit and Pear Extracts (헛개 열매와 배 추출물을 첨가한 향신간장 소스의 관능평가)

  • Oh, Kyung-Hee;Song, Hee-Sun
    • The Korean Journal of Food And Nutrition
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    • v.26 no.2
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    • pp.323-328
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    • 2013
  • The objective of this study was to investigate the sensory quality attributes for the development of soy sauce containing an extract of the fruit of Hovenia dulcis Thunb (Hutgae), also known as liver function improvement and hangover removal. Aqueous extracts of Hutgae fruit and Hutgae fruit-soy sauce were used for determining the sensory evaluation. The intensity of the sweet smell and taste was predominated in the Hutgae fruit extract (p<0.05). Various seasoning items, such as apples, pears, dried figs, Korean bramble (Bokbunja), citron (Yuza) and sun-dried hot pepper (Taeyangcho), were used to determine the suitable type of seasoned soy sauce with the Hutgae fruit extract. In the sensory analysis, the highest overall preference (acceptance score 5) was obtained from the pear extract added to soy sauce with the Hutgae fruit. The overall preference of Yuza (score 4.9) and Taeyangcho (score 4.5) extracts also very well-matched the seasoning items for soy sauce with the Hutgae fruit extract. There was no difference among the extract mixtures of multi-seasoning items added to soy sauce with the Hutgae fruit extract. As more pear extract was added, a higher overall preference was obtained. On the other hand, as the more Yuza extract was added, the higher flavor intensity without the change of the overall preference was obtained. The overall preference of soy sauce with the pear- Yuza-Taeyangcho extract mixture was not different between with or without the Hutgae fruit extract. However, the overall preference (score 5.6) was significantly higher in the pear extract added to soy sauce with the Hutgae fruit extract compared with the pear extract added to soy sauce without the Hutgae fruit extract (score 4.8). These results suggest that soy sauce with the Hutgae fruit-pear extract mixture may be useful as a functional seasoning for various salad dressings.

Prevalence and determinants of sufficient fruit and vegetable consumption among primary school children in Nakhon Pathom, Thailand

  • Hong, Seo Ah;Piaseu, Noppawan
    • Nutrition Research and Practice
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    • v.11 no.2
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    • pp.130-138
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    • 2017
  • BACKGROUND/OBJECTIVES: Low consumption of fruit and vegetable is frequently viewed as an important contributor to obesity risk. With increasing childhood obesity and relatively low fruit and vegetable consumption among Thai children, there is a need to identify the determinants of the intake to promote fruit and vegetable consumption effectively. SUBJECTS/METHODS: This cross-sectional study was conducted at two conveniently selected primary schools in Nakhon Pathom. A total of 609 students (grade 4-6) completed questionnaires on personal and environmental factors. Adequate fruit and vegetable intakes were defined as a minimum of three servings of fruit or vegetable daily, and adequate total intake as at least 6 serves of fruit and vegetable daily. Data were analyzed using descriptive statistics, the chi-square test, and multiple logistic regression. RESULTS: The proportion of children with a sufficient fruit and/or vegetable intakes was low. Covariates of child's personal and environmental factors showed significant associations with sufficient intakes of fruit and/or vegetable (P < 0.05). Logistic regression analyses showed that the following factors were positively related to sufficient intake of vegetable; lower grade, a positive attitude toward vegetable, and fruit availability at home; and that greater maternal education, a positive child's attitude toward vegetable, and fruit availability at home were significantly associated with sufficient consumption of fruits and total fruit and vegetable intake. CONCLUSIONS: The present study showed that personal factors like attitude toward vegetables and socio-environmental factors, such as, greater availability of fruits were significantly associated with sufficient fruit and vegetable consumption. The importance of environmental and personal factors to successful nutrition highlights the importance of involving parents and schools.

Change in Carbohydrate Concentration in Kiwifruit (Actinidia deliciosa) while Fruit Growth Was Restricted (참다래 과실의 생장 억제에 따른 과실 생장기의 탄수화물의 농도변화)

  • Han, Sang Heon
    • Journal of Bio-Environment Control
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    • v.10 no.2
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    • pp.69-74
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    • 2001
  • Sugar concentration, starch concentration, water content, and dry weight in fruit tissue of kiwifruit (Actinidia deliciosa) were investigated when the fruit growth was being restricted with ø43 mm and ø52 mm acrylic sleeves. Fruit fresh weight, dry weight, and water content of both the sleeve treatment fruits did not increase as much as those of control fruit did. The water content stopped increasing for treatment fruit of acrylic sleeves at fruit growth stage III. The total sugar concentration suddenly increased and then decreased to the level of control fruit in both acrylic sleeve treated fruit. At that time, starch concentration was not shown to be lower tendency than that of the control fruit, and dry matter percentage was not different between treatment fruit and control fruit. Therefore, the total sugar concentration increment at the growing fruit restricted with acrylic sleeves may be effective for water content decrement in fruit tissue.

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Effect of Germanium Treatment on the Quality of 'Niitaka' Pear Fruit (게르마늄 처리가 배 '신고' 과실품질 특성에 미치는 영향)

  • Kim, Tae-Yeon;Kim, Wol-Soo;Choi, Hyun-Sug
    • Food Science and Preservation
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    • v.16 no.5
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    • pp.675-679
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    • 2009
  • We investigated how Germanium (Ge) application, and the application method, affected 'Niitaka' (Pyrus pyrifolia) fruit quality in a conventional orchard. Ge-treated pears weredark yellow in color, indicating appropriate maturation. Other fruit characteristics, and weight, did not significantly differ between tests and controls. Compared to controls, fruit from Ge-treated trees had more soluble solids, a lower acid content, and fewer stone cells, which reduced fruit chewiness. Ge-treated trees showed a higher Ge concentration in fruit but a lower calcium (Ca) concentration. Other fruit mineral nutrients, includingP, K, and Mg, did not differ in level between Ge-treated fruit and controls. Ge-treated fruit showed greater firmness and a heavier specific weight during 6 months of storage, compared to control fruit. Therefore, Ge treatment reduced fruit pithiness, which can be a problem in 'Niitaka' pears. Overall, there was no significant difference between Ge-treated and control fruit qualities, but a combined Ge treatment (fertilization plus foliar application plus trunk injection) slightly improved fruit quality.