• Journal of Bio-Environment Control
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• v.8 no.2
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• pp.99-107
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• 1999

The experiment was conducted to investigate the relationship between $Ca^{2＋}$ uptake and development of fermented fruit through the forced-air circulation of ambient fruit. Air circulation of ambient fruits were adjusted with 0.3m/sec wind velocity for three hours a day from 10：00 to 13：00. Treatments consisted of 0, 10 day, 20 day, 30 day of forced air circulation of ambient fruit. Although the results varied depend on the duration forced air circulation, in general, treated fruit increased fruit weight, flesh thickness, fruit hardness, soluble solids, and chromaticity, and decreased the number of fermented-fruit. $Ca^{2＋}$ content in fruit.

• Horticultural Science & Technology
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• v.28 no.5
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• pp.757-761
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• 2010

This research was conducted to investigate effect of ethephon on fruit enlargement and coloring of 'Fuyu' persimmon ($Diospyros$ $kaki$). At 7 weeks after ethephon treatment, fruit weight and diameter became significantly heavier and longer in 80 and $100mg{\cdot}L^{-1}$ than the other concentrations of ethephon. Fruit peel hardness decreased with increasing ethephon concentration. The decreased levels were apparent with the treatments beyond $40mg{\cdot}L^{-1}$ at the beginning, and then with those beyond $60mg{\cdot}L^{-1}$. Hunter $a^*$ and $Chroma^*$ of fruit peel treated with ethephon over $20mg{\cdot}L^{-1}$ were significantly higher compared to those with control ($0mg{\cdot}L^{-1}$), but there were no significant differences among those with the ethephon treatments over $20mg{\cdot}L^{-1}$. The increased levels of the $Chroma^*$ were apparent with the treatments beyond $60mg{\cdot}L^{-1}$ at the beginning and then with those of 20 and $40mg{\cdot}L^{-1}$. ${\beta}$-Carotene and lycopene contents of fruit peel were higher with the ethephon treatment beyond $40mg{\cdot}L^{-1}$. Although the ethephon application at 20 and $40mg{\cdot}L^{-1}$ had no effects on fruit enlargement, but fruit coloring was advanced by 2 weeks with the application at $40mg{\cdot}L^{-1}$.

• Journal of Bio-Environment Control
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• v.13 no.3
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• pp.172-177
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• 2004

This experiment was conducted to investigate the effect of daytime temperature on fruit crack-ing in the paprika cv. Fiesta and cv. Jubilee under soil culture experiment of vinyl house for two years from 2003 to 2004. The rate of cracked fruit was higher in cv. Fiesta than cv. Jubilee and was the highest at the high daytime temperature of $34\pm$$1^{\circ}C$. and then rapidly increased after April becomes better weather conditions. The flesh hardness and the rate of flesh dry weight were lower in cv. Fiesta than cv. Jubilee and were the lowest at the high daytime temperature of $34\pm$1$^{\circ}C$. but the thickness of flesh was thicker in cv. Fiesta than cv. Jubilee and was the thinnest at the high daytime temperature of $34\pm$$1^{\circ}C$. Inorganic matter contents of flesh was observed no difference to the cultivars and also the temperature treatments. Root condition in harvesting time was better in cv. Fiesta than cv. Jubilee and was not difference in temperature treatments. Therefore, the rate of cracked fruit showed up a positive correlation to the flesh hardness, flesh dry weight, flesh firmness and root condition, and has not correlation to the flesh thickness and inorganic matter con-tents. In conclusion, differences in cultivar sensitivity and the highest rate of cracked fruit in daytime temperature of $34\pm$$1^{\circ}C$ may be partly due to difference in flesh characteristic and root condition but additional factors may be involved.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.610-617
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• 2009

The aim of this study was to investigate the quality characteristics of Karedduk, Korean rice cakes, containing cactus (as Opuntia humifusa) fruit powder at a concentration of 0, 2, 4, 6 and 8% during three days of storage. The moisture content of the cooked cake just before storage ranged from 45.55～49.70%, indicating that the moisture content decreased as the amount of the powder added inceased. The L value, which is a measure of the lightness of the cake color decreased as the amount of added powder increased. In addition, the L value sharply decreased after one day of storage relative to its valve just after the cake was cooked. However, no significant changes were observed at longer storage times except at a fruit powder concentration of 2%. The a value, which is a measure of the redness, was significantly increased with an increase in the amount of added powder. The b value, which is a measure of the yellowness, was the same for all the treatments regardless of the amount of the powder added. The a and b values did not display any regular patterns in terms of the amount of powder added as a function of storage time. In regards to mechanical quality characteristics, the hardness and the gumminess of the cake just cooked tended to be increase with an increase in the amount of added powder indicating that no significant differences between the non-treatments and the treatments existed. The hardness of the cake did not change after two days of storage relative to when they were just cooked at all powder concentrations: however, the hardness of the cake after three days of storage was found to drop significantly with an increase in the amount of added powder. The cohesiveness of the cake right after cooking tended to decrease with an increase in the amount of added powder. The springiness of the cake right after it was cooked and on the second day of storage, did not significantly different as a function of powder concentration. The chewiness of the cake right after cooking increased with an increase in the amount of added powder. In the sensory test, the color and the flavor of the cake containing a powder concentration of 6% was found to be the highest. In addition and the chewiness significantly with an increase in the amount of added powder. In both taste and overall acceptability, the cake containing a powder concentration of 4% was determined to be the highest, showing no significant differences in taste relative to the cakes made with a powder concluded that it would be the best to cook Karedduk which a of cactus (Opuntia humifusa) fruit powder concentration of 4~6%.

• Journal of the Korean Society of Food Culture
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• v.9 no.3
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• pp.259-266
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• 1994

This study was done to evaluate the effects of grape variety, pH and sugar contents on textural and sensory properties of grape pectin jelly. As a gelling agent, pectin 1% was selected due to highest sensory scores in preparatory experiments and also nutritional and economical reasons. To get the proximate composition of grape extract, moisture, pH, reducing sugar, and total titratable acidity was measured. Grape pectin jellies, made by 12 different recipies, were tested by sensory and instrumental evaluatoin. The results were as follows; 1) Hardness and chewiness were lowered in grape jelly which has lower pH and lower sugar contents. 2) People preferred grape jelly which has lower hardness, brittleness and sweetness, and higher sourness. 3) Comparing overall quality, Recipe C1 in Jelly 1 and recipe B1 in Jelly 2 were chosen as best. 4) Sensory hardness showed positive correlation with instrumental hardness, brittleness and chewiness.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.3
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• pp.371-376
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• 2006

The purpose of this study was to investigate the quality characteristics of Bokbunja-Pyun, using various levels of Rubi fruit juice (0%, 4%, 6% and 8%). The chemical composition and physical characteristics of Bokbunja and Bokbunja-Pyun were analyzed and sensory evaluation was conducted. The statistical data analyses were completed using the SPSS program. The chemical components of Bokbunja were moisture 89.2%, sweetness 9.8 Brix%, pH 3.77, citric acid 8.98%, and vitamin C 26mg. The L-value of Bokbunja-Pyun was significantly decreased (p<0.001), but a- and b-values were increased with increasing Rubi fruit juice content (p<0.001). Among the mechanical characteristic, the hardness was the highest on R2 ($470{\pm}82.67$), the adhesiveness on R3 ($-5.00{\pm}1.0$), the cohesiveness on R4 ($99.22{\pm}6.95$) and the gumminess on R1 ($167.9{\pm}49.8$). The springiness was notsignificantly different between these groups. From the sensory evaluation, appearance, hardness, and flavor showed no significant variation, but transparency, elasticity, and overall quality were significantly different between the test groups. It was concluded that the optimum content of added of Rubi fruit juice was 6%, in proportion to the total weight.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.750-756
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• 2009

Cherry powder (obtained from ground fruit of Prunus serrulata L. var. spontanea Max. wils.), which is a natural functional material, was used in muffin manufacturing at different concentrations from 0, 3, 5, 7, and 10% (w/w). Muffin was evaluated for their sensory property and physical quality. The antioxidative activity measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity of muffin increased as the concentrations of cherry powder increased. As the concentration of cherry powder increased, the mechanical characteristics of the muffin, such as hardness increased, but gumminess and chewiness decreased. Lightness (L) and yellowness (b) of muffin decreased as the concentration of cherry powder increased, whereas the redness (a) increased. The muffins containing 3, 5, 7, and 10% cherry powder had acceptable sensory properties, such as color, flavor, taste, softness, moisture, and overall acceptability. The results exhibited that adding the cherry powder into the muffin increased antioxidant activity. The highest quality improvement was obtained by incorporating 5% (w/w) of cherry powder into the muffin formula.

• Food Science and Preservation
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• v.22 no.4
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• pp.512-519
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• 2015

In this study, the effects of gamma-radiation treatment on cell wall composition and physiological characteristics of astringent persimmon fruit were investigated. The soluble tannin contents of gamma-radiated samples were reduced by the radiation treatment. The hardness of the radiated fruit was decreased when compared to non-radiated fruit. Alcohol-insoluble component of the cell wall in the radiated fruit was decreased from 39.3 mg/g to 37.2 mg/g. The water-soluble content of the radiated fruit was increased from 11.4 mg/g to 13.9 mg/g. The cell wall content of the non-radiated fruit was 26.6 mg/g whereas the cell wall content of radiated fruit was decreased to 23.1 mg/g. Due to the maturation of astringent persimmon fruit by gamma-radiation, water-soluble compounds were increased whereas decreasing in cell wall compounds. The contents of lignin, pectin, and cell wall were decreased from 0.82 mg/g and 3.56 mg/g to 0.77 mg/g and 3.14 mg/g, respectively. Acid-soluble hemicellulose content was decreased by gamma-radiation, while alkali-soluble hemicellulose and cellulose contents were increased. Activities of sotening enzyme as polygalacturonase, pectinesterase and $\beta$-galactosidase existed in persimmon fruit were increased by gamma-radiation. In the sensory evaluation, gamma-radition treated persimmon showed very low astringent taste when compared to the non-radiated fruit. In hardness test, the non-radiated persimmon maintained the hardness while gamma-treated persimmon showed softened outer layer due to the condensation of tannin during radiation treatment. Therefore, gamma-radiation treatment will be used for the removal of its astringency of persimmon fruit and for enhancement of its maturation.

• Journal of the Korean Society for Precision Engineering
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• v.25 no.2
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• pp.7-14
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• 2008

• Applied Biological Chemistry
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• v.19 no.2
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• pp.104-111
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• 1976

The experiment was tested with fruit of 5 astringent cultivars (Chungdo-Bansi, Sagoksi, Euisung-Bolbansi and Gyungsan-bansi) and was carried out to investigate effects of harvest time of fruit and fruit sizes on the removal of astringency and the practical utilization with Chungdo-Bansi was conducted. 1. Soluble tannin content was decreased in all cultivars as fruit was ripening and soluble tannin content at last harvest time was reduced about one half, as contrasted it's content at first harvest time and it showed that the times required of the removal of astringency was gradually shortened. 2. In soluble tannin contents was small fruit size was significantly higher than that of large fruit size. The times for the removal of astringency was required longer small fruit size than large fruit size. 3. In the changes of hardness according to fruit sizes, hardness of large fruit size was decreased rapider than that of small fruit size. This tendency became similar during and after the removal of astringency. 4. According to fruit sizes, sugar content of large fruit size was more amount than that of small fruit size During and after the removal of astringency, reduction of sugar content showed more rapidly large fruit size than small fruit size. 5. Results of the practical utilization in Chungdo-Bansi showed the promising market-ability and persimmons treated by carbon dioxide was increased more income than that treated by $CaC_2$.