• Horticultural Science & Technology
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• v.35 no.4
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• pp.410-417
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• 2017

We compared the quality of 'Fuji' apples (Malus ${\times}$ domestica) from trees whose leaves were not removed (no artificial defoliation; NAD) with apples from trees that underwent early defoliation (ED, treated in mid September and early October) and conventional defoliation (CD, treated in early and mid October). The experiment was conducted in three consecutive years using 15-year-old 'Fuji' apple grafted on Malus prunifolia. Fruits were harvested on November 7, 16 or 12 in 2011, 2012 and 2013, respectively. Compared to NAD treatment, ED and CD treatment reduced the fresh weight by 4.7% and 0.6%, respectively. The soluble solids content of NAD apples ($14.4^{\circ}Brix$) was slightly higher than that of CD ($14.1^{\circ}Brix$) and ED ($14.0^{\circ}Brix$) apples. Soluble sugar content, flesh firmness, water-core index, and titratable acidity were not affected by defoliation treatment regardless of treatment timing. The skin blush index of NAD apples (2.3) was inferior to that of CD (3.3) and ED (3.4)- treated apples. Furthermore, artificial defoliation treatments increased skin redness ($a^*$) and yellowness ($b^*$) and significantly improved the degree of skin blush compared to NAD fruits.

• Food Science and Preservation
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• v.10 no.1
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• pp.47-53
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• 2003

This study was carried out to investigate the quality characteristics and its distribution of Fuji Apple produced in Korea. The appels were collected 1mm the major producing areas of the apples, Cheongsong, Yechun, Bongwha, Singju and Yesan. Quality characteristics of the apples produced in these areas for 3 years were measured in terms of redness, size, weight, uniformity, defects, sweetness, firmness, pH and total acidity, The average redness for 3 years in the apples was 88.94% and the apples in the third year had the highest value, 93.88%, in redness. The average size toy 3 years in the apples was 87.17mm and the average weight was 276.74g. In external appearance, defects on the surface of the apples caused by physical factors were more serious than those by insects. Sweetness was 14.81$^{\circ}$Brix and its variation was 1.78$^{\circ}$Brix. The average firmness for 3 years in the apples was 0.83kgf, The pH value and total acidity for 3 years in Fuji apples were 3.83 and 0.32 ％, respectively, and the values had no significant difference between production years. According to the producing areas, the apples of area A in redness showed the highest value, 91.10% and these of area D showed the lowest value, 86.15%. The highest value for size was 88.12mm for area C and the lowest value was 86.40mm for area D. The apples of area B had the heaviest weight, 280.49g and these of area D in weight had the lowest value, 273.89g. No great difference showed in external defects and total acidity of the apples among the areas. In sweetness by districts, the apples of area E had the highest value, 15.32$^{\circ}$Brix, while area B was for the lowest value, 14.58$^{\circ}$Brix. The firmness of Fuji apples produced in area D and E was the highest value, 0.83kgf, and the apples of area C were the lowest value, 0.76kgf far firmness.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1275-1282
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• 1999

The quality changes by storage conditions were examined in order to establish the optimum CA storage conditions of unbagged and bagged 'Fuji' apples. The weight retention rate of apples was higher in CA than air storage, but there was no significant difference among CA conditions. Bagged apples had higher weight than unbagged apples under the same condition. The loss of flesh firmness, titratable acidity and green color of apples was retarded more effectively in 1% $O_2$ than 3% $O_2$ storage, and in $0^{\circ}C$ and 3% $CO_2$ than $2^{\circ}C$ and 1% $CO_2$ with 1% $O_2$ Titratable acidity tended to decrease more rapidly in bagged than unbagged apples. Soluble solid was not affected by storage conditions. Internal browning was developed within 2 months in 1% $O_2$ and 3% $CO_2$ storage, but there was no significant difference according to storage years and bagging treatment. At the sensory evaluation, unbagged apples were rated as higher quality than bagged apples after 8 months storage, and the hardness, juiciness, acidity and overall acceptability of apples stored in 1% $O_2$ were Higher than those in 3% $O_2$ but those of apples stored in 1% $O_2$ were not affected by $CO_2$(1, 3%) and temperature(0,\;$2^{\circ}C)$ differences. Above results suggest that the optimum CA storage condition of 'Fuji' apples is $0^{\circ}C,\;1%\;O_{2}+1%\;CO_2$.

• Journal of Biosystems Engineering
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• v.17 no.4
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• pp.382-395
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• 1992

The surface color of several varieties of apples were expressed quantitatively in xyz chromaticity coordinates. The spectral reflectance of 'Fuji' apples were measured in 400-820 nm range by using a spectrophotometer. Based on the spectrophotometer data and the result of visual sensory test, linear regression models were developed to select wavelengths effective for sorting apples. The models utilized reflectance at single wavelength, and the difference and ratio of the reflectance at two distinct wavelengths. The model which best fitted the visual sensory test data was one utilizing the ratio of the reflectance at 618 nm and 514nm. The correlation coefficient for this model was 0.967. Several other models were also described.

• Journal of Biosystems Engineering
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• v.37 no.1
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• pp.28-35
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• 2012

Purpose: This study performed the oscillatory test using the texture analyzer to characterize the viscoelastic behavior of apples such as the storage modulus (E'), the loss modulus (E"), the complex modulus (${\mid}E^*{\mid}$) and the energy dissipated per cycle ($W_{diss}$). Methods: The sinusoidal deformation with the frequency of 1-10 Hz and the maximum displacement of 0.1 mm were applied to the flesh tissues of Fuji, Golden Delicious and Red Delicious apples. The Lissajous figure was used to measure the phase angle(${\delta}$) between stress and strain curve. Results: Trigger force was critical to the measurement of the phase angle. E', E", ${\mid}E^*{\mid}$ and Wdiss were measured using the Lissajous figure and the phase angle. The complex modulus of Golden Delicious apple was significantly lower than those of Fuji apple and Red Delicious apple. Conclusions: Apple flesh was exhibiting more elasticity at low frequency, and more viscosity at high frequency. Dynamic compressive properties of Fuji apple were similar to those of Red Delicious apple but significantly different from those of Golden Delicious apple.

• Food Science and Preservation
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• v.14 no.1
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• pp.42-46
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• 2007

To investigate the effects of hot water treatment and modified atmosphere packaging (MAP), compared with non-packaging, of 'Fuji' apples during 18 weeks of storage at $0^{\circ}C$, apple weight loss, firmness, titratable acidity, total ascorbic acid and sensory characteristics were measured After 18 week of storage, the weight loss of MAP-treated apples was 1%, while untreated controls lost 22% of weight Weight loss reduction film packaging was more effective than that afforded by hot water treatment. The firmness reductions in control apples, those receiving hot water treatment those receiving packaging only, and those receiving both hot water treatment and packaging, were 37%, 22%, 10% and 6%, respectively. The titratable acidity was 40% in control apples and respectively, 37%, 32% and 27% in the three groups mentioned above. The total ascorbic acid contentuntreated control apples decreased by 70% after 18 weeks of storage. The total ascorbic acid contentof apples receiving both hot water use of both packagingand hot water treatment to preserve 'Fuji' apple quality.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.19 no.1
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• pp.43-50
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• 2013

This study investigated the effect of functional MA films (FMA) masterbatched by zeolite powder treated with 1 N HCl solution and anti-fogging agent (CA) on the freshness extension of 'Fuji' Apples. Preference, weight loss, total ascorbic acid, sugar content, acidity, change of gas composition in package were evaluated during storage at $15^{\circ}C$. After 150 days of storage, the weight loss of LLDPE film (control, L) apples was 0.4%, and that of apple in FMA film (CA) was 1.1%. Total ascorbic acid content of apples in control after 150 days was 2.09 mg%, and those of apple in FMA film was 2.94 mg%. The titratable acidity of apple in FMA film was higher than that in control, while soluble solids content of packages was lower than that in control after 150 days. Ethylene gas adsorbability in control package was 192.2 ppm and those in FMA film was 165.6 ppm. Overall, apples in FMA film was better than that of control. It was verified that apples packed with LLDPE film(control) lasted about 130 days, while those with FMA film lasted about 170 days. Also, FMA film treated with anti-fogging agent achieved no significant effect on freshness extension compared to non-treated film, but quality of 'Fuji' Apples was improved by anti-fogging agent when compared to that of non-treated anti-fogging agent.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.1
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• pp.80-84
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• 2000

To investigate the effect of packaging condition on functional MA films laminated (30CE, 50CE), corrugated paperboard box (control), 30LDPE, and 50LDPE pouches on the freshness extension of Fuji apples, the weight loss, firmness, total ascorbic acid, titratable acidity, soluble solids content and appearence were evaluated at 5$^{\circ}C$ after 75 days. Weight loss of 30CE and 50CE, and 30LD and 50LD was 0.4 to 0.5%, and 0.2%, but control was 2.7%. Firmness in film packages was higher than that of control, and CE packagings were higher than LD. Total ascorbic acid content of Fuji apple in control after 75 days was 2.12 mg%, that of control was decreased by 42%, those of LD packagings were 31% and 29%, and those of CE were 24% and 22%. Titratable acidity and soluble solids content in control changed more than that of MA film packagings. Overall appearence of 'Fuji' apples in CE packagings was better than that of control.

• The Korean Journal of Mycology
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• v.10 no.4
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• pp.181-185
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• 1982

Immature apple fruits of cultivars Fuji and Miller were completely resistant to Macrophoma sp. until 10 July. When inoculated on 31 July, apples became susceptible to this fungus, irrespective of cultivar. This fungus grew better on Fuji than Miller. Lesion enlargement on apple at $25^{\circ}C$ was remarkably pronounced relative to $20^{\circ}C$. In both cultivars, the amount of total soluble carbohydrates or reducing sugars in apple fruit flesh was gradually increased as apples became mature. The healthy apples of cultivar Fuji had a higher amount of carbohydrates than those of Miller. The infected apples contained more soluble carbohydrates in comparison to the healthy ones. In healthy apples, there were no consistent differences between Fuji and Miller in amount of total soluble amino acids. With increasing age of apples, the amount of soluble amino acids declined in the fruit flesh of both cultivars. Levels of carbohydrates and amino acids in apple fruits were discussed in association with the immature fruit resistance to Macrophoma sp.

• The Korean Journal of Mycology
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• v.48 no.4
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• pp.511-518
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• 2020

This study was conducted to isolate and identify the fungal pathogen caused unreported post-harvest disease on apples (cv. Fuji) fruit in Korea. The disease symptoms on apples appeared as irregular, light to dark brown, slightly sunken spots. The three fungal strains were isolated from infected tissues of apple fruits and their cultural and morphological characteristics were completely consistent with those of Plenodomus collinsoniae. The phylogenetic analysis using the internal transcribed spacer (ITS) regions, beta-tubulin (TUB), and the second largest subunit of RNA polymerase II (RPB2) sequences revealed the closest relationship of the isolates with Plenodomus collinsoniae at the species level. The pathogenicity test showed the same dark brown spots on Fuji apple cultivar. Therefore, P. collinsoniae is a newly reported fungal agent causing post-harvest disease on apples in Korea.