• Horticultural Science & Technology
• /
• v.33 no.5
• /
• pp.712-721
• /
• 2015

To improve the breeding efficiency of oriental pear, heritability, correlation and frequency distribution of fruit ripening date were analyzed using 4,035 seedlings obtained from 15 families between 13 parental cultivars. Although variation of fruit ripening time was higher in most early-ripening parental cultivars than in late-ripening parental cultivars, according to analysis of average, standard deviation, and coefficient of ripening variation for ten years, fruit ripening time obtained from all parental cultivars was inherited narrower and more stable variation than others fruit trait, with 0.92-3.41 in coefficient of variation. The heritability of fruit ripening time was calculated to be over 0.8 in almost all crosses and average fruit ripening time of seedlings from cross combinations could be predicted based on that of the parental cultivars due to its superior heritability relative to other fruit traits. The average ripening time was earlier than the mid-parental value in families obtained from cross combinations using at least one late-ripening cultivar as parent, indicating that the early-ripening trait was more likely to be dominant compared to the late-ripening trait. By contrast, average ripening time was clustered in families of crosses not only between mid-season and early-season cultivars, but also between mid-season and mid-season cultivars. There was highly significant relationship (at 0.68) between mid-parental and progeny mean fruit ripening time. The correlation between fruit ripening time and fruit weight was also highly positive and thus, the mid-parental fruit ripening time could be a potent criterion for indirect selection of fruit weight.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.26 no.6
• /
• pp.1077-1085
• /
• 1997

This study was carried out to elucidate the utilization of the fusant for shortening the ripening time by making an observation of the microstructure and the profile of component change. In ripening cheese, moisture content of the sample treated with tested strain is not a remarkable difference among the test samples. With an increase of the ripening time, L. helveticus showed the highest increase in protein content, followed by fusant, and then L. bulgaricus. The fat content of all starters was gradually decreased while it was it was rapidly decreased after 7 days. The pH of all starters was gradually decreased when the ripening time increased. The titratable acidity was greatly increased between a 9th day and a 15th day ripening. In investigating the light microscopic microstructure of ripened cheese samples, the sample treated with fusant indicated little difference from the other starters in decomposition of protein and fat components by microbial enzymes. In SEM observation, the structure of all cheese samples was uniform and the rough texture was converted into smooth texture by the interaction of cheese components and the abscission of single bond in casein matrix when the ripening time is increased. The fusant showed similar results in the examination of component change and its microstructure compared with the other starters. Therefore, it was revealed that the fusant can be partially used as a cheese starter instead of conventional starters by replacing them or combining them together with the other starters for shortening the ripening time.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.26 no.6
• /
• pp.1068-1076
• /
• 1997

This study was carried out to elucidate the utility of fusant for shortening the ripening time of imitation processed cheese. L. bulgaricus exhibited the highest protease and lactase activity and L. helveticus revealed the highest lipase activity. Fusant was shown to be high in the activity of protease and lactase. The total volatile free fatty acid produced by the cheese treated with L. helveticus was markedly increased after four ripening days and was gently increased after nine ripening days. However, L. bulgaricus significantly increased the total volatile free fatty acid between four and nine ripening days. In the case of fusant, the amount of total volatile free fatty acid was observed to increase at a constant rate relative to the ripening time. In free fatty acid production at different ripening times, L. bulfaricus generated caproic acid and caprilic acid abundantly while it produced a poor quantity of capric acid, lauric acid, and myristic acid. In the cheese sample treated with L. helveticus, the amount of caproic acid and capylic acid was on increase as the ripening time increased. The amount of caproic acid and caprylic acid produced by fusant was less than that produced by the other two starters. In the panel sensory evaluation, the flavor intensity and preference increased as the ripening time increased. The cheese sample treated with fusant showed the highest flavor intensity at 7 days, whereas cheese treated with L. helveticus exhibited the highest flavor intensity at 15 or 30 days. The cheese treated with L. helveticus showed the highest preference at 7 days, but cheese treated with fusant exhibited the highest preference at 30 days.

• Asian-Australasian Journal of Animal Sciences
• /
• v.28 no.5
• /
• pp.677-685
• /
• 2015

The effect of ripening time on the technological quality traits, fatty acid compositions and sensory characteristics of dry-cured loin was studied. Pork loins (n = 102) at 24 h post-mortem were used to produce dry-cured loins. The dry-cured loins were assessed at 30, 60, and 90 days of ripening for the aforementioned characteristics. Our results showed that the water activity ($a_w$) decreased (p<0.05) up to 60 days and did not change thereafter. The lipid oxidation and weight loss levels significantly (p<0.05) increased with increased ripening time. The Commission Internationale de l'Eclairage (CIE) $L^*$ decreased for 90 days while CIE $a^*$ increased for 60 days and did not increase thereafter. More noticeably, the levels of most of unsaturated fatty acids and total polyunsaturated fatty acids significantly decreased as increasing ripening time up to 90 days. The 30 days-ripened loins had lower (p<0.05) color, flavor and overall acceptability scores than the loins ripened for 60 and 90 days, however, no differences in sensory traits occurred between the 60 and 90 day-ripened samples. Based on the results obtained in the present study, it is suggested that the ripening duration between 30 and 60 days could be more appropriate for producing dry-cured loin product with higher quality and economic benefits.

• Korean Journal of Environmental Agriculture
• /
• v.38 no.4
• /
• pp.314-320
• /
• 2019

BACKGROUND: As consumption of unripe mandarin increases, its cultivation has increased in open field cultivation areas. Because unripe mandarin must be harvested before ripening and color change, the optimum harvest time must be determined. This study investigated the effect of the harvest season on the yield of unripe fruit and biennial flowering of 'Miyagawa' satsuma mandarin. METHODS AND RESULTS: Two areas of unripe mandarin orchard were selected, and the yield, fruit growth, working time, and flowering of trees the following year were investigated. Fruit was harvested at 40, 60, 80, 100, and 120 days after full bloom and at general ripening. Fruit yield of unripe mandarin increased with later harvest time from 100^th to 120^th day except normal ripening. The next year, biennial occurred with normal ripening and harvesting, but not at the 120^th day after full bloom. At the 40^th day (earliest harvest time), summer and autumn shoots were present, but not after the 100^th day. The 40^th day required the most harvesting time; because the time gradually decreased with later harvest, the harvest time was shortest on the 120^th day, and general ripening occurred shortly after the 120^th day. CONCLUSION: Harvesting of unripe mandarin 100-120 days after full bloom was ideal to reduce harvesting time, enhance yield, and enable flowering the following year.

• Korean journal of food and cookery science
• /
• v.10 no.1
• /
• pp.29-34
• /
• 1994

In this stydy, Korean traditional Meju adjusted with: the salt contents of 12%, 16%, 20% and the ripeming periods of 90, 135 and 180 days. The results were summerized as follows; 1 The changes of moisture content in soy sauce by 16% salt content was slightly high and the protein was 5.88 by 12%, salt content 2. As the ripening periods was increased, the pH was decreased, on the other hand the total acidity was increased slightly. 3. In the 180 day ripened sample, the salt content increa-sed and the 12% salt content represented 30.6ft salt content. 4. The reduced sugar decreased 135 day ripening, but it increased 180 day ripening at 12fs, 16fs, 20fs salt content. 5. The amino acid content siginificantly decreased by salt content (Serine, Arginine), ripeming periods (Glutamic acid, Asparagine, Glycine, Threomine, Alanine, Methionine, Valine, Isoleucine, Lysine) and ripening time and salt content (Phenylalanine, Leucine) 6. The Fe content decreased 12% salt content while it increa-sed 16% 20% salt content. 7. According to the ripening time, there were significant changes in color, clearance, taste, flavor and over all acceptabilities. As the lower the acceptabilities on flavor or taste increase.

• Journal of Practical Agriculture & Fisheries Research
• /
• v.9 no.1
• /
• pp.91-104
• /
• 2007

The special project was conducted at the cooperative farm where located at Yakjeon-ri Sukcheon-gun Pyeongannam-do, the Democratic People's Republic of Korea. This farm was firstly introduced a newly developed technology-"Bokto seeding technology" for rice cultivation from the Republic of Korea. Total acreage of rice paddy field cultivated by this technology was 800ha and the average yield was 7.17t/ha with paddy rice which was higher by 109.2% than that of the transplanting method for rice cultivation. In general rice disease was decreased at the Bokto seeded rice plant compared to the transplanted rice plant and root activity was higher in Bokto seeded rice. Optimum seeding amount was determined at rate of 90kg/ha in Pyeongdo 5(early ripening variety) and 110kg/ha at Pyeongdo 11(medium ripening variety) and Pyeongyang 43(late ripening variety), respectively. A recommended sowing time was within late April for late ripening variety like Pyeongyang 43, May 1-5 for medium ripening variety, and May 5-15 for early ripening variety.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.47 no.3
• /
• pp.254-258
• /
• 2002

The characteristics of yield and quality in 3 rice varieties according to harvest time of 40, 50, 60 and 70days after heading(DAH) was investigated to obtain basic information for the production of high quality rice. The protein content of milled rice increased significantly as increase the ripening period from 40 to 70DAH. The palatability value measured by rice taster was the highest in ripening period of 40DAH and decreased with increase of ripening period. The optimum time for harvest in terms of both rice yield and quality was 4050DAH in Daejinbyeo, and 4060DAH in Seojinbyeo and Chucheongbyeo, however, it was considered to be 4050DAH only for rice quality. The palatability value measured by rice taster showed a highly negative correlation with protein content of milled rice(1=-0.94$^{**}$) and cumulative ripening temperature(r=-0.79$^{**}$).

• Korean Journal of Food Science and Technology
• /
• v.43 no.3
• /
• pp.341-347
• /
• 2011

To develop a healthy functional food containing Rubus coreanus fruit (RCF) powder with different degrees of ripening, the composition, physicochemical properties, and antioxidant activity of native RCF during ripening were investigated and compared with Rubus occidentalis fruit (ROF). Ripened RCF was bright red in color, whereas ripened ROF was dull and dark red in color. The seeds of RCF were softer and smaller than those of ROF. Crude protein, crude lipid, and total sugar content of RCF powder increased with increased ripening time, whereas ash and total dietary fiber contents decreased with increased ripening time. Color differences increased with Increased ripening. Eighteen types of amino acids were analyzed from RCF, and glutamic acid had the highest content. RCF powder had the highest level of potassium and calcium and did not contain any hazardous metals. Mineral and organic acid contents decreased according to ripening.

• Preventive Nutrition and Food Science
• /
• v.21 no.3
• /
• pp.289-295
• /
• 2016

Curcumin is a flavonoid found in the rhizome of the turmeric plant (Curcuma longa L.) and has recently attracted interest because it has numerous biological functions and therapeutic properties. In the present study, we attempted to incorporate curcumin into medium-chain triglyceride (MCT) nanoemulsions (0.15 wt% curcumin, 10 wt% MCT oil, and 10 wt% emulsifiers) with various emulsifiers [polyoxyethylene (20) sorbitan monolaurate (Tween-20), sorbitan monooleate (SM), and soy lecithin (SL)]. The physicochemical properties of the nanoemulsions including the Ostwald ripening stability were investigated. The initial droplet size was found to be 89.08 nm for the nanoemulsion with 10 wt% Tween-20 (control), and when Tween-20 was partially replaced with SM and SL, the size decreased: 73.43 nm with 4 wt% SM+6 wt% Tween-20 and 67.68 nm with 4 wt% SL+6 wt% Tween-20 (prepared at 15,000 psi). When the nanoemulsions were stored for 28 days at room temperature, the droplet size increased as the storage time increased. The largest increase was observed for the control nanoemulsion, followed by the 4 wt% SL+6 wt% Tween-20 and 4 wt% SM+6 wt% Tween-20 systems. The Turbiscan dispersion stability results strongly supported the relationship between droplet size and storage time. The time-dependent increase in droplet size was attributed to the Ostwald ripening phenomenon. Thus, the Ostwald ripening stability of curcumin-loaded MCT nanoemulsions with Tween-20 was considerably improved by partially replacing the Tween-20 with SM or SL. In addition, curcumin may have acted as an Ostwald ripening inhibitor.