• Research in Plant Disease
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• v.10 no.2
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• pp.145-149
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• 2004

'Hongro' is one of the most important apple cultivars whose growing area is increasing because of its good quality. Recently fruit shrinking symptom causing decrease of fruit size, juice, and quality, appears in some commercial 'Hongro' orchards. The average frequency of occurrence of fruit shrinking symptom was 12 % of total trees investigated and Apple chlorotic leaf spot virus (ACLSV) was detected from all the trees showing fruit shrinking symptom by ELISA. A typical virus infection symptom of leaf epinasty and stem necrosis appeared on woody indicators, Spy227 and Virginia crab grafted with infected trees and all the grafted trees showed positive reaction to ACLSV antiserum by ELISA. It was proved that ACLSV can be easily transmitted by grafting. ACLSV was also isolated from the leaves of C. quinoa inoculated with sprouting leaf sap of infected trees. To prove that the fruit shrinking symptom was caused by ACLSV infection, ACLSV-infected scion was grafted on virus-free 'Hongro/M9' and the fruit characteristics were investigated. Consequently the same symptoms of fruit size and juice decreasing were observed from the trees grafted with ACLSV-infected scion. Therefore, it is suggested that the fruit shrinking symptom is caused by ACLSV infection and 'Hongro' can be classified as sensitive cultivar to ACLSV.

• Korean Journal of Agricultural Science
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• v.50 no.3
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• pp.497-505
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• 2023

This study evaluated the impact of rain shelters made of plastic film on spring frost damage and fruit quality in Asian pears ('Niitaka') over two years. In 2021, during the coldest spring days (between 0:00 am and 7:00 am), temperatures dropped to -1.20 - 0.43℃ at 120 cm and -1.33 - 0.57℃ at 200 cm above ground level in the control. Conversely, the rain shelter treatment maintained higher temperatures, -0.40 - 0.87℃ at 120 cm and -0.43 - 0.77℃ at 200 cm. Flower damage was significantly lower in the rain-sheltered group, with incidences of 1.3 and 6.9% at 120 and 200 cm, respectively, compared with 18.1 and 22.6% in the control group. Visual observations verified the prevention of frost adhesion on flower organs in the sheltered group, compared with noticeable pistil death and petal browning in the control group. In 2022, when temperatures remained above 0℃, fruitlet stalk length was 5 - 6 mm longer in the sheltered group. The cumulative impact of rain shelters was evident in the improved fruit quality over the two years. This study suggests resilient cultivation strategies in the face of climate change to reduce frost damage, increase productivity, improve fruit quality, and potentially increase incomes of the farmers.

• Korean Journal of Agricultural Science
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• v.37 no.1
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• pp.13-18
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• 2010

In order to prepare the technical fundamental in production of premium quality fruits of 'Niitaka' pears, we compared the quality parameters and storability of the fruits that had various fruit set position in a cluster. The fruits set on $4^{th}$ from basal part in fruit cluster had the largest fruit size. The weight of fruits set on the higher position than $4^{th}$ from basal part in fruit cluster showed decreasing tendency. The production rates of marketable fruits which had 500g to 899g in weight were the high in $3-5^{th}$ from basal part in cluster than those in other position. The differences of fruit height and diameter which represent balanced fruit shape also showed less difference in the fruits set on $4-5^{th}$ from basal part in cluster than the fruits set closely on basal part in cluster. The fruits set on $3-4^{th}$ from basal part in cluster showed lower rate in incidence of core breakdown and pithiness disorder during 4 months of cold storage than those on the closer position to basal part in cluster.

• Journal of Bio-Environment Control
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• v.15 no.4
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• pp.317-321
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• 2006

The experiment has investigated the effects of growth, yield, and fruit quality of strawberries by three different kinds of substrates. Commonly used media cocopeat, cocopeat mixed with rice hulls and compound nursery media were used to select a proper medium by comparing growth status, yield and fruit quality. Number of leaves was most in cocopeat substrate, and leaf length and leaf width were highest in compound nursery media. Fruit weight was heaviest in compound nursery media, but there were no significant statistical differences in fruit length, fruit width and soluble solids of fruit. Number of fruits per plant was much in compound nursery media and cocopeat than cocopeat mixed with rice hulls. The most yield per plant was in compound nursery media and the least it was in cocopeat mixed with rice hulls. The results of this experiment will be utilized in the new substrate application for strawberry hydroponics.

• Journal of Sensor Science and Technology
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• v.11 no.2
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• pp.93-101
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• 2002

The quality of agricultural products is classified with various factors which are measured and determined by destructive and/or nondestructive method. NIR spectrum analysis method is used to determine internal qualities such as a brix and an acidity. CCD color camera is used to measure external quality like color and a size of fruit. Today, nondestructive methods are widely researched. The quality and the grade of fruit loaded into a cup automatically and measured in real time by camera and NIR system is determined by infernal and external factors. This paper proposes modified boundary tracking algorithm which detects the contour of fruit's color image and make chain code faster than conventional method. The chain code helps compute a size of fruit image and find multiple loading of a fruit in single cup or fruit between two cups. The designed classification system sorts a citrus at speed of 8 fruit/s, with evaluating a brix, an acidity and a size grade.

• Culinary science and hospitality research
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• v.18 no.2
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• pp.216-227
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• 2012

In this study, mulberry fruit juice was added with a salad dressing to compare and analyze the effect of different amounts of mulberry fruit juice(0, 10, 20, and 30%) and different breeds($Cheongilppong$ $and$ $Gwasang$ $2$) on the physicochemical qualities of salad dressing. As incresing of mulberry fruit juice added to, pH of the dressing decrease. Among the examined groups, $Gwasang$ $2$ were better than the others. Viscosity and sweetness of the dressing increased by the amount of mulberry fruit juice were added. DPPH radical scavenging activity of the control group was 15.60% while mulberry fruit juice salad dressing ranged from 19.73-50.83%. DPPH radical scavenging activity of $Gwasang$ $2$ group were higher than that of $Cheongilppong$ group. Color L and b value decreased as the amount of mulberry fruit juice added more, too value increase. The sensory property results showed that the salad dressing with 30% mulberry fruit juice was rated best. It was also preferred most. These results suggest 30% of mulberry fruit juice with $Gwasang$ $2$ are the best substitution ratio for salad dressing.

• Horticultural Science & Technology
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• v.34 no.1
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• pp.32-45
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• 2016

Fruit bagging has been widely practiced in peach cultivation to produce high quality and unblemished fruit. Moreover, fruit bagging has been utilized to study the effect of shading on the quality of fruit. We conducted a proteomic analysis on peach fruit to elucidate the biochemical and physiological events that characterize the effect of bagging treatment. Comparative analysis of 2D electrophoresis (2-DE) gels showed that relative protein levels differed significantly at 125 DAFB (days after full bloom), as well as at 133 DAFB in fruit that had been bagged until 125 DAFB, followed by exposure to sunlight. Most of the proteins with altered expression were identified by MALDI TOF/TOF. Twenty-one proteins with differential expression among the groups were identified at 125 DAFB, while thirty proteins with differential expression among the groups were identified at 133 DAFB. The analysis revealed that expression of proteins involved in photosynthesis, stress responses, and biochemical processes influencing metabolism were altered during bagging treatment, suggesting that regulation of the synthesis of carbohydrates, amino acids, and proteins influenced fruit size, solid/acid ratio, and peel color. This work provides the first characterization of proteomic changes in peach in response to fruit bagging treatment. Identifying and tracking protein changes may allow us to better understand the mechanisms underlying the effects of bagging treatment.

• Korean Journal of Agricultural Science
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• v.31 no.2
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• pp.77-86
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• 2004

This study was aimed to determine the effect of high molecular weight chitosan treatment on the decay incidence and fruit quality in strawberries. Preharvest spray of chitosan (0.2%) effectively reduced the incidence of grey mould and increased fruit firmness. Chitosan application was also effective on remaining of surface gloss. This is probably due to coating effect. Physiological disorders were not found in treatment of 4 sprays. Internal quality such as soluble solid content and acidity seemed not to be affected by chitosan application. The effect of chitosan on keeping freshness was clear in fruit without physical damage at harvest, but much less effective in injured fruit. Postharvest application of chitosan did not affect fruit quality. Above results indicated that chitosan is an alternative to keep strawberry quality through delaying decay and keeping firmness.

• 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.

• Food Science of Animal Resources
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• v.39 no.6
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• pp.953-965
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• 2019

In this study, the Opuntia humifusa f. jeollaensis (Wanggasi-Chunnyuncho) fruit (WCF) was used as a source of viscous dietary fiber and color pigmentation in sausage production to improve quality characteristics, including cooking loss and emulsion stability. Control and treatment sausages were formulated with 0%, 1%, 5%, and 10% WCF powder, respectively, and the following quality measures were investigated: general composition, fiber content, cooking loss, emulsion stability, chromaticity, pH, texture, and sensory properties. The moisture, dietary fiber, and ash contents showed increasing trends (all p<0.05) with increasing concentrations of fruit powder. Conversely, crude protein and crude fat contents exhibited decreasing trends with increasing fruit powder concentrations (p<0.05). Moreover, both the moisture and dietary fiber contents affected cooking loss, water retention capacity, and the sausage texture, causing the cooking loss to decrease, while the water and oil retention capacity increased (p<0.05) with increasing concentrations of WCF powder. Furthermore, hardness exhibited a significant decreasing trend as the concentration of WCF powder increased (p<0.05). This finding suggested that both dietary fiber and viscous materials, along with the protein and moisture content, affected the product hardness. In addition, sensory evaluation of the WCF powder groups showed better results than did the control group, and the strongest results obtained for the group containing 5% fruit powder (p<0.05). Therefore, this study suggests that WCF powder improves the quality of emulsified sausages and can potentially be applied as a naturally-derived additive.