• Food Science and Preservation
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• v.17 no.1
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• pp.42-49
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• 2010

This study was developed a multi-step process of functional jungkwa preparation from jujube fruits to prepare a new processed food, and investigated on the quality of jujube jungkwa. The weight of jujube fruits notably increased during the second processing, compared with jungkwa prepared from dried jujube fruits using an osmosis drying treatment. The weight of jungkwa produced in the second processing step was less than those in the first step. The Hunter values (L, a, b) of dried jujube fruits after the first processing were less than those of control jujube fruits. The L value did not change after the second processing of jujube jungkwa, but the a and b values were markedly decreased. However, the Hunter values did not change during the third processing step. The moisture content of dried jujube fruit, and dried fruit treated by supplementary drying (DDJF) was 37.74 and 35.93%, respectively, and that of dried fruit treated by osmosis drying was 40.42%. The moisture content of dried jujube fruit after the second processing decreased by 2-10%, and by 4-10% after the third processing. The reabsorption ratio of jujube jungkwa after the second processing was 16.93%, and that of jungkwa produced from osmosis-dried fruit 24.81%. The strength and hardness of dried jujube fruit treated with supplementary drying (DDJF) were higher, at 3 and 2, respectively, compared to the values of dried jujube fruit. The rheology of jujube fruit and jungkwa did not change during the second processing. The color, glossiness, acceptability of appearance, flavor, and overall acceptability of dried jujube fruit treated by osmosis drying as the second processing step were somewhat higher than those of fruit processed by other methods. The scores for appearance, flavor, chewiness, after taste, and overall acceptability of dried fruits treated with supplementary drying as the third processing step were somewhat greater than those of fruit prepared by other means. Accordingly, we have developed a process for preparation of jungkwa from dried jujube fruit treated by supplementary drying and osmosis drying as the second and third processing steps.

• Journal of Mushroom
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• v.14 no.2
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• pp.39-43
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• 2016

In this study, we observed differences in the fruit body genesis in with seasonal changes. The mushrooms generated different spines even when under same environmental conditions in equivalent growth chambers during different seasons. The growth chamber conditions were set at $18^{\circ}$, 1000 ppm CO and 95% humidity for uniform primordium formation. Following this, the humidity was reduced to 85% during growth and development. The characteristics of the fruit body were measured: yield (weight), length (size), hardness, and chromaticity. Each measure was relatively compared owing standard data for. We investigated the environmental factors to assess the cause of variation in fruit body. Change in temperature and humidity were especially focused on, apart from climate that can affect mushroom growth. It was observed that temperature and humidity both influence fruit body growth. Not the absolute value of the elevation, there was a change of climate which the temperature is lowered and lowered the humidity can be assumed that the changes in the environmental conditions inside the growth chamber the mushroom growth.

• Korean Journal of Plant Resources
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• v.37 no.2
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• pp.214-224
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• 2024

In this study, the growth, physical characteristics of fruit and soil chemistry were investigated by grouping S. thea populations. The soil for each group was sandy loam or sandy loam, and it was analyzed to be slightly acidic to neutral, with a pH ranging from 5.6 to 7.0. Additionally, the leaf size was highest in the G7 group, and overall fruit growth was highest in the G1 group, confirming differences between the groups. The sweetness ranged from 16.8° Brix to 12.3° Brix, indicating a higher sweetness compared to Vaccinium oldhamill, blueberry, and blackberry. The correlation analysis between soil chemistry and S. thea growth characteristics revealed a significant negative correlation between calcium (Ca) and fruit growth characteristics. Furthermore, a significant positive correlation was observed between sodium (Na) and fruit acidity, as well as between cation exchange capacity (CEC) and fruit hardness.

• Journal of the Korean Applied Science and Technology
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• v.32 no.4
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• pp.748-757
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• 2015

This experiment was carried out the quality of astringent and dried persimmon according to various cultivars and harvesting time. There were need for proper selecting cultivar of astringent persimmon and knowing proper mature degree of persimmon in order to enhance the quality of dried persimmons. Immature persimmons showed lower moisture content, color value and higher hardness than riped and over-riped persimmons. The total quality of riped and over-riped fruit were superior than un-riped fruit.

• Journal of Mushroom
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• v.11 no.2
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• pp.82-86
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• 2013

A new variety of Pleurotus eryngii which is named 'Gonji No. 8' was bred by mating monokaryotic strain isolated from E085D2 and a monokaryotic strain 'aerini No.3' obtained from the Mushroom Research Institute, Gyeonggi-Do A.R.E.S. The characteristics of the new variety 'Gonji No.8' is as follows. The optimum temperature for mycelium growth was from $23^{\circ}C$ to $26^{\circ}C$ on potato dextrose agar (PDA) medium. For the primodia formation and the growth of fruit bodies, the optimum temperature was from $14^{\circ}C$ to $16^{\circ}C$. The period of spawn running was around 30 days at $22^{\circ}C$ and the days taken after the removal of the spawn layer to initiate primodia was seven days. The hardness value of fruit body was $8,432{\pm}2,193$ $g/cm^2$, which was two times more than that of 'Keunneutari No.2'. The yield of 'Gonji No.8' was about 133 g per bottle(900cc) and it was same as 'Keunneutari No.2'.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.11
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• pp.1661-1665
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• 2003

A feeding trial was conducted for 60 days to study the utilization of fruits processing wastes as feed ingredient in the diet of Labeo rohita fingerlings. One hundred and sixty fingerlings (av. body weight, $1.65g{\pm}0.03$) were equally distributed in four experimental groups having 4 replicates each. Four different experimental diets were prepared by replacing wheat flour and rice bran with either orange (T2) (Cirtus qurantium), pineapple (T3) (Ananas spp. and Pseudananas spp.) or sweet lime (T4) (Citrus sinensis) wastes to the basal diet along with the control (T1, without any fruit wastes) keeping the CP level at around 40%. The water quality parameters like DO, $CO_2$, pH, total alkalinity, total hardness, ammonia and water temperature were recorded within the optimum range. The diet containing 25% pineapple wastes (T3) showed significantly higher growth in terms of SGR (1.50), FCR (2.09) and PER (1.19) than the other groups. However, growth of T4 and T2 groups were not significantly different than the control group (T1). Protease activity (17.17 unit/mg protein), protein digestibility (91.57%) and carbohydrate digestibility (41.62%) were not significantly different among the different groups. Survival of the fingerlings were not significantly different among the experimental groups. It concludes that waste of orange, pineapple and sweet lime can be used at 25% level as a substitute of wheat flour and rice bran in the diet of Labeo rohita.

• Applied Biological Chemistry
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• v.41 no.6
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• pp.451-456
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• 1998

To find out the repeated application effect of chicken and pig manure composts on tomato growth and soil physico-chemical properties, different rates of the composts were applied to greenhouse soils with low fertility for 3 years and tomato was grown annually. As application rate of compost increased, the growth and fruit yield of tomato increased markedly, and there are also a little increase in sugar content in fruit juice and weight per fruit. When only compost was applied, however, physical and chemical properties in soil showed to be unbalanced such as significantly low bulk density and hardness, and high porosity as well as high organic matter and exchangeable K content, and low exchangeable Ca content than those of optimum range for soil diagnosis. Therefore mixed use of compost and chemical fertilizer is more promising way than the only use of compost to make suitable physico-chemical properties for tomato growth.

• Journal of Mushroom
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• v.9 no.1
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• pp.34-38
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• 2011

In this study, temperature and relative humidity during growth of fruit body were applied to oyster mushroom (Pleurotus ostrestus) to elucidate the prolongation effect of storage. Although there were not big differences among conditions of cultivation, weight loss and change of pileus color were slight increased and hardness and springness of fruit body were little decreased with storage period. When whole mushrooms (250~300g) were packaged with wrap and stored at $4{\pm}1^{\circ}C$, the shelf life of the oyster mushrooms were cultivated at $16^{\circ}C$ and at $13^{\circ}C$ was 18 day and 24days, respectively. Therefore, it was elucidated that the treatment of low-temperature at the step of fruit body development affected extension of shelf life in oyster mushroom.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.629-636
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• 2005

This study was carried out to investigate of the quality characteristics of the starch Oddi Dasik(MSOD) manufactured with various addition levels (0, 5, 10, 18 and 28%) of mulberry fruit (Oddi) juice (MFJ), with various levels(55%, 50%, 45%, 37% and 27%) of sucrose syrup, and with the ratio of rice powder: mungbean starch (1:4) according to the traditional Korean Dasik (a kinds of cookie) methodology. The nutritional components of Oddi and MSOD were examined, and sensory evaluation and physical tests of MSOD added MFJ were conducted. The results are summarized as follows. In Oddi, the contents of moisture, crude fat, crude protein, crude ash, and vitamin C, and the levels of acidity, pH and sugar were 88.45%, 0.245%, 2.23%, 0.88%, 53.20 mg%, 8.00%, 4.41 and 11.0 Brix%, respectively. In MSOD (Oddi 10%), the contents of moisture, crude fat, crude protein, and crude ash, were 22.8%, 0.117%, 9.2% and 0.8%, respectively, and were all increased with increasing MFJ amount. In MSOD (Oddi 10%), the contents of Ca, Mg, K and Fe were 63.2 mg%, 70.9 mg%, 376.0 mg% and 7.7 mg%, respectively. and were increased with increasing MFJ amount. For the establishment of the additional amount of MFJ, sensory evaluation and physical tests were conducted. From the total characteristics of sensory evaluation, the MSOD with 10% MFJ was judged as the best. Color L and b values of MSOD significantly decreased and a value increased with increasing MFJ percentage. Hardness, gumminess, adhesiveness and chewiness among the texture characteristics of MSOD were significantly increased with increasing MFJ amount. However, there were no significant differences in springiness and cohesiveness of the MSOD. In conclusion, the optimal added amount of MFJ for the manufacture of the MSOD was proposed to be 10% of the total weight.

• The Korean Journal of Community Living Science
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• v.20 no.4
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• pp.549-558
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• 2009

This study examined the basic information on the native pear c.v. 'Baekwoon' grown in Mt. Baekwoonsan, Gwangyang, to develop as a local specialty product. the sensory characteristics, chemical compositions, and physiological activities of 'Baekwoon' pear were examined and compared with those of 'Niitaka' pear. Hardness of 'Baekwoon' pear was 19.30N, which was higher than 'Niitaka'. The sugar content of 'Baekwoon' was 11.5 $^{\circ}Brix$, which was lower than 'Niitaka'. The total amino acid contents of the fruit skin and flesh of 'Baekwoon' were 222 mg/100g dry weight (DW) and 130 mg/100g DW, respectively, which were much higher than those of 'Niitaka'. Especially, serine contents in fruit skin and flesh of 'Baekwoon' were 75.4 mg/100g DW and 40.2 mg/100g DW, respectively, which were significantly (p<0.05) higher than those of 'Niitaka'. However, physiological activities, such as total phenol content, DPPH radical scavenging activity, total flavonoid content and nitrite scavenging activity, of 'Baekwoon' were lower than or similar to those of 'Niitaka'. Consequently, vitamin and amino acid contents of 'Baekwoon' were better than those of 'Niitaka'. It is suggested to use fruit skin because of its good composition and physiological activities so that it helps to improve the quality and the biological activity.