• 한국작물학회지
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• 제44권3호
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• pp.267-272
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• 1999

In order to determine the optimum harvest time of vegetable corns, the changes in sugars, soluble solids, and flavor of kernels of sweet (cv. ‘Golden Cross Bantam 70’), super sweet (cv. ‘Cocktail E-51’), and waxy corns (cv. ‘Chalok 2’) were observed at different ripening stages. Sucrose was a major sugar in the sweet and super sweet corns and the content increased from 15 to 21 and 27 days after silking (DAS), respectively and then decreased. Glucose and fructose contents of sweet and super sweet corns tended to decrease with kernel maturity. Total sugar content of the sweet corn analyzed by the anthrone method increased rapidly from 15 to 21 DAS, while that of the super sweet and the waxy corns increased slowly up to 24 and 26 DAS, respectively and decreased thereafter. The content of soluble solids in sweet corn was much higher than that of super sweet corn. Starch content of the sweet corn increased slowly from 15 to 33 DAS, while that of the super sweet corn increased a little rapidly from 15 to 21 DAS and then leveled off to 33 DAS. Starch content of the waxy corn increased continuously from 21 to 38 DAS. There was a positive correlation between the sum of individual sugars (sucrose, glucose, and fructose) and soluble solids in both sweet and super sweet corns, while the content of soluble solids was not related to the sum of individual sugars or total sugars. The flavor rate of sweet and super sweet corns maintained high between 21 and 27 DAS and that of waxy corn decreased from 24 to 33 DAS. The optimum harvest time for sweet, super sweet, and waxy corns was thought to be 21 to 24 DAS considering sugar and starch contents, flavor, and marketing.

• 한국식품저장유통학회지
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• 제1권1호
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• pp.9-14
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• 1994

Soluble solids($^{\circ}$Brix), acid content and edible part ratio of Citrus unshiu collected at sorting Places in south Cheju area wee more lowered, and peel thickness was more thickened with increasing fruit size. Compared to early variety of Citurs unshiu(C. unshiu Miyakawa Mar), peel thickness of medium variety of Citurs unshiu(C. unshiu Hayashi Mar) was more thickened, and edible part ratio was more lowered with increasing fruit size. Soluble solids of medium variety of Citurs unshiu were lowered, and acid contents were increased compared to early variety. Processing properties for pressing concentrated juice was good for early variety of Citurs unshiu, especially on fruit diameter of 50-65mm. Soluble solids, acid contents and juice ratio were decreased with increasing peel thickness. The quality properties for fresh fruit with peel thickness had a good correlation on early variety of Citurs unshiu, and these data are supposed to be applied to the quality evaluation of Citurs unshiu produced in Cheju.

• Journal of Biosystems Engineering
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• 제22권2호
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• pp.256-265
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• 1997

The objectives of this study were to examine the ability to predict soluble solid and firmness in intact apples based on the visible/near-infrared spectroscopic technique. Two cultivars of apples, Delicious and Gala, were handled, tested and analyzed separately. Reflectance spectra, Magness-Tayor (MT) firmness, and soluble solids in apples were measured sequentially. Maximum and minimum diameters, height, and weight of apples were recorded before the MT firmness tests. A spectrophotometer was used to collect reflectance spectra of intact apples over a wavelength range of 400 to 2, 498 nm. The W firmness tests were conducted using a standard 11.1mm (7/16 in.) MT probe mounted in an Instron universal testing machine. A digital refractormeter was used to measure soluble solid contents in the apples. Apple samples were divided into a calibration set and a prediction set. The calibration set was used during model development, and the prediction set was used to predict soluble solids and firmness from unknown spectra. The method of partial least square (PLS) analysis was used. An unique set of PLS loading vectors (factors) was developed for soluble solid content and firmness. The PLS model showed good correlations between predicted and measured soluble solids of intact apples in 860～1078 nm of the wavelengths. However, the PLS analysis was not good enough to predict the apple firmness.

• 한국작물학회지
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• 제32권1호
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• pp.86-91
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• 1987

우리나라 사람들의 기호에 알맞는 단옥수수의 수확적기를 구명하기 위하여 3개 보통단옥수수 품종(Great Bell, 단옥 001, Golden Cross Bantam)과 초당옥수수 1개 품종(Crisp Super Sweet 720)을 공시하여 1985년과 1986년에 걸쳐 시험하였다. 시료를 출사 후 15일부터 27일 혹은 33일까지 3일간격으르 심취하여 성숙과정에 따른 종실의 발달, 당, 가용성 고형물, 맞 등의 변화와 이들 상호간의 관계를 조사하여 수확적기를 결정하였으며 그 결과를 요약하면 다음과 같다. 1. 보통단옥수수인 Golden Cross Bantam은 출수후 15일부터 33일까지 입중. 종실건물비율, 전분함량이 계속 증가하였으나 초당옥수수인 Crigp Su-per Sweet 720은 출사 후 27일 이후에는 이들의 증가가 완만하였고 전분축적도 Golden Cross Bant-am보다 훨씬 적었다. 2. 가용성 고형물은 3개 보통단옥수수 품종은 출사 후 27일 혹은 33일까지 증가하였으나 Crisp Super Sweat 720은 24일까지 증가한 후 30일 까지는 같은 수준으로 유지한 후 감소하였다. 수확기의 가용성 고형물은 보통단옥수수 품종이 Criap Super Sweat 720 보다 훨씬 높았다. 3. 종실의 sucrose, fructose. glucose 함양은 3개 보통단옥수수 품종에서는 출사 후 15일에 1∼2％로서 비슷하였으나 그 후 fructose와 glucose는 감소하고, sucrose는 출사 21∼24일까지 증가한 후 감소하여 전당함양은 출사 후 15∼21 일까지는 높게 유지된 후 급격히 감소하였다. 초당옥수수에서는 sucrose, fructose, glucose 모두 출사 후 24 일까지 증가한 후 감소하였다. 따라서 수확기의 주된 당성분은 Sucrose이었으며 최고전당함양은 보통옥수수보다 2∼3배 높았다. 4. 맛을 기준으로 한 수확적기는 출사 후 27일이었다. 가변성 고형물과 맛과는 같은 품종에서는 정의 상관이 있었으나 전당함량과 맛과는 관계가 없거나 부의 상관이 있었다. 전당함양과 가용성 고형물과는 관계가 없거나 부의 상관이 있었다.

• 한국식품저장유통학회지
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• 제2권2호
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• pp.251-257
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• 1995

In order to determine the quality of Citrus unshiu(medium cultivar of satsuma mandarin) produced in Cheju, citrus fruits sampled at sorting places and harvested directly on citrus tree in south and north area of Cheju were analyzed. The fruits were grown in size till early of November, and soluble solids were increased continuously after that. Compared with the quality of citrus fruits as a factor of soluble solids, firmness, total sugar, pH, and color index, the optimum harvest periods were supposed to be reasonable from early of December for C. unshiu Marc. var. yonezawa and C. unshiu Marc. var. hayashi, Fruit weights and peel thickness had a linear correlation with increasing fruit size, but soluble solids and acid contents had not a correlation. The selection of C. unshiu variety was needed to determine by the properties of storage.

• Preventive Nutrition and Food Science
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• 제8권3호
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• pp.225-229
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• 2003

Clarified apple, carrot and orange juices were prepared using ultrafiltration and their single and blend juices were further concentrated using ultrafiltration, freeze-drying, and rotary evaporation. Effect of concentration methods on the quality of concentrated single juices and juice blends was investigated. Turbidity values of samples concentrated by evaporation were significantly higher than those prepared by ultrafiltration and vacuum freezing regardless of juice source (i.e., apple, orange or carrot) or blending (p<0.05). The highest soluble solids contents were obtained for the samples concentrated by evaporation process. Concentrated apple juice contained significantly higher amount of vitamin C and soluble solids than concentrated orange and carrot juices regardless of concentration methods (p<0.05). For blended samples, no direct relationships between blend ratio and total amount of vitamin C were found; however, samples contained more apple juice showed the highest value of soluble solids regardless of concentration methods.

• Preventive Nutrition and Food Science
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• 제13권3호
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• pp.231-236
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• 2008

Response surface methodology (RSM) was used for the analysis and optimization of the production process of strawberry Kochujang. Experiments were carried out according to a central composite design, selecting strawberry puree content and red pepper powder content as independent variables and soluble solids content, moisture content, water activity, color characteristics ($L^*-$, $a^*-$, and $b^*$-values) as response variables. The polynomial models developed by RSM were highly effective for describing the relationships between the study factors and the responses. Kochujang containing a higher amount of red pepper powder had a higher soluble solids content; on the contrary, soluble solids content decreased with the increase in the strawberry puree content in the sample. Moisture content increased with increased strawberry puree content but decreased with increased red pepper powder content. Water activity increased with the increase in strawberry puree content in the sample but was less affected by the amount of red pepper powder content. Decreases in $L^*$-values with increasing amount of red pepper powder were noted. $a^*$-values decreased with the increases in red pepper powder content but increased with the increase in strawberry puree content in the Kochujang formulation. $b^*$-values decreased with the increases in red pepper powder content but was less affected by the strawberry puree content. Overall optimization, conducted by overlaying the contour plots under investigation, was able to point out an optimal range of the independent variables within which the six responses were simultaneously optimized. The point chosen as representative of this optimal area corresponded to strawberry puree content=14.36% and red pepper powder content=11.33%, conditions under which the model predicted soluble solids content=$59.31^{\circ}Brix$, moisture content=45.30% (w.b.), water activity=0.758, $L^*$-value=24.81, $a^*$-value=7.250, and $b^*$-value=10.19.

• 한국식품영양과학회지
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• 제22권6호
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• pp.771-776
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• 1993

Aqueous extraction of sea tangle at the temperature range of 60~10$0^{\circ}C$ was studied for temperature effects on soluble solids and protein yields, amino nitrogen, turbidity and viscosity of extracts. The solids and protein yield were increased as the temperature increased and most of solids and protein were extracted during 1 hour. The supernatant ratio after centrifugation showed significantly low for the extraction at 6$0^{\circ}C$. More temperature effects were found on turbidity and viscosity than yields. A significantly higher total amino nitrogen contents was obtained from higher temperature at initial stage of extraction and then the differences of them became to be narrow as the extraction prolonged further. The low values of 24.1% solids and 13.5% protein yields after 2 hours of extraction at 10$0^{\circ}C$ indicated that most of solids in sea tangle are insouble.

• 원예과학기술지
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• 제35권3호
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• pp.381-386
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• 2017

'장하'품종은 농촌진흥청 국립식량과학원 고령지농업연구소에서 2014년도 육성한 사계성 딸기 신품종이다. '장하'는 '고하'품종을 모본으로 하고 '엘시뇨' 품종을 부본으로 2008년 교배하여, 고온장일조건에서 당도가 높고 화방이 연속적으로 출현되는 우수한 사계성 개체를 선발한 것이다. 고랭지의 여름재배 작형에서 2011년 생산력 검정, 2012년 특성검정을 거쳐 '새봉 6호'로 계통명을 부여하고, 2013-2014년에는 2지역 적응성시험을 거쳐 '장하'로 명명하였다. '장하'의 초형은 반개장형이며, 엽형은 타원형이며, 초세가 중간이다. 과실모양은 원추형이며, 과색은 붉은 색이다. 엽수는 21.4매로 '플라멩고'의 55.8매 보다 34.4매 적다. '장하'의 당도는 8.9%로 '플라멩고'의 7.7%보다 1.2% 더 높다. '장하'의 평균과중은 11.7g으로 사계성 품종 중에서 중간크기에 속하는 편이고, 상품수량은 $19,013kg{\cdot}ha^{-1}$으로 '플라멩고' 품종보다 141% 더 많았다. '장하'는 식미가 좋아 생식용으로 적당한 사계성딸기 품종이다.

• Applied Biological Chemistry
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• 제42권2호
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• pp.147-151
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• 1999

제주지역에서 생산되는 대표적인 감귤품종인 흥진조생 온주밀감의 품질에 관여하는 물리화학적인 특성을 조사하기 위하여 감귤원의 고도별 및 생산지역별로 12월 초순에 감귤을 수확하여 분석하였다. 가용성고형물의 함량은 해안 지역(해발 100 m 이하)에서 $9.06{\sim}12.98$였으며, 중산간 지역(해발 150 m 이상)에서는 $10.16{\sim}12.26$으로서 일반적으로 고도가 낮은 지역에서 생산된 감귤이 당도가 높았으며 지역간에도 차이가 있음을 알수 있었다. 산 함량은 한경면을 제외하고는 해안 지역에서는 $0.83{\sim}1.21%$였으며, 중산간 지역에서는 $0.94{\sim}1.34%$를 보여 일반적으로 중산간 지역에서 생산된 감귤이 해안 지역에 비하여 산 함량이 높음을 알 수 있었다. 해안 지역에서 생산된 감귤의 과육율은 $77.32{\sim}81.27%$이었고, 중산간 지역은 $75.00{\sim}81.55%$를 보여 재배지역 사이에 차이를 보였다. 수확시기가 늦어짐에 따라 해안 지역과 중산간 지역에서 각각 당도의 변화량은 0.91과 0.82였고, 산 함량의 변화량은 0.15%와 0.13%의 차이를 나타내었다. 이에 따라 당산비의 증가가 각각 1.85와 1.39를 나타내어 수확 시기가 늦어짐에 따라 품질이 향상됨을 알 수 있었다. 겉보기에 의한 관능평가에서는 감귤원의 고도에 따른 차이는 나타나지 않았으나 고도가 낮은 감귤 주산지에서 생산된 감귤이 높은 점수를 나타내었다. 또한, 감귤 주산지인 서귀포시 지역에서 수확한 온주밀감이 다른 지역보다는 품질이 우수함을 알 수 있었다.