• Journal of Bio-Environment Control
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• v.20 no.3
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• pp.204-210
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• 2011

This experiment was conducted to investigate the effect of water states (water, osmotic potential and turgor pressure) of fruit vesicle and leaf on soluble solids and organic acid contents of fruits of 'Shiranuhi' mandarin hybrid, M16 A line during the fruit maturing season in plastic house cultivation. The 'Shirauhi' grafted on 'Swingle citrumelo', strong strength of rootstock, produced fruit with lower soluble solids and organic acid content than 'Trifoliate' orange rootstock. The fruits vesicle water potential and turgor pressure measured before dawn in 'Swingle citrumelo' were higher tendency than the 'Trifoliate' orange, but osmotic potential values were lower than the 'Trifoliate' orange. The changes of leaf water potential were very similar to the fruit. The results suggest that in the 'Shirauhi' fruits grafted on two rootstocks changes of soluble solids and organic acid content of the fruit were influenced by the leaf water potential and the osmotic potential of the fruit vesicles, which might be caused by the difference of root distribution between two rootstocks.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.337-342
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• 1997

In order to compare methods of making a mead and a melomel, changes of alcohol contents, reducing sugar, soluble solids, pH and total acidity during fermentation of a mead and Japanese plum melomel was investigated. Fermentation rate of the melomel were much faster than the mead. Reducing sugar and soluble solids were continuously decreased until the 16th day of fermentation, while alcohol contents were increased continuously during the same period. After fermentation of 21 days, alcohol contents of the mead was reached 7.6%, while that of the Japanese plum melomel reached 12.4%. pH and total acidity were not changed considerably during the whole fermentation period. Clear honey wines with transmittance of 99.4% were obtained by membrane filtration. In conclusion, the method of making melomel using the osmotically extracted fruit juice with honey was found to be more advantageous than the method of making a simple mead.

• Journal of Agricultural Extension & Community Development
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• v.7 no.1
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• pp.167-173
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• 2000

This study was carried out to investigate suitable pruning methods to avoid poor berry setting of 'Kyoho' grapevine in Suwon and Anseong areas. Light pruning increased percentage of bud bursts and number of shoots per bearing mother branches(BMB), cluster weight and percentage of berry sating but it decreased shoot length, number of leaves and, leaf area and leaf weight. There was little difference in soluble solids, titratable acidity, and anthocyanin contents of berries by the treatment of either light or heavy pruning. Shoot length became longer as diameter of BMB thickened, leaf area and chlorophyll content also became larger and diameter of BMB. Total carbohydrate and N, P, K, Ca, and Mg contents showed significantly little difference, but total carbohydrate and Ca contents showed a tendency of continuous increase as diameter of BMB thinned. Number of seeded berries per cluster became fewer as BMB thinned but percentage of berry setting showed an increasing tendency. Cluster weight, berry weight, berry number per cluster, soluble solids, anthocyanin content were higher in case of around 1cm of diameters of BMB.

• The Korean Journal of Food And Nutrition
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• v.36 no.6
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• pp.526-534
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• 2023

To improve usability of super sweet corn, extracts were prepared with hydrolytic enzyme and changes in physicochemical and antioxidant properties were analyzed. Soluble solids and reducing sugars contents were higher in all enzyme treatment groups than in the control. When enzyme treatment time increased, contents of soluble solids and reducing sugars were also increased. There was no significant difference in lightness between treatment groups, with redness showing the highest value in the control and yellowness showing the highest value in the invertase treatment group. Free sugar content in the control was the lowest. However free sugar content in the enzyme combination treatment group was increased by more than four times compared to that in the control. Contents of ascorbic acid, flavonoids and polyphenols were higher in the enzyme treatment group than in the control. In particular, the enzyme combination treatment group showed the highest content. DPPH and ABTS radical scavenging abilities were significantly higher in all enzyme treatment groups than in the control. Radical scavenging abilities of cellulase treatment group and enzyme combination treatment group showed high activity. The activity increased when enzyme treatment time increased. The combined enzyme treatment method for super sweet corn was suitable for food processing.

• Journal of the Korean Society of Food Culture
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• v.30 no.4
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• pp.463-467
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• 2015

As consumers are aware of their health and are more conscious of environmental conditions, there is an increasing demand for agri-foods obtained from organic agricultural practices. The present study aimed to investigate the physicochemical quality characteristics of blueberries. The weight, length, moisture contents, color (Hunter L, a, b), soluble solids contents, pH, and acidity were measured for their quality characteristics. In addition, ABTS radical scavenging activity was analyzed for antioxidant activities of organically and conventionally grown blueberries. Organically grown blueberries showed a greater weight, soluble solid contents, and pH than conventionally grown ones. Especially, organically grown blueberries showed significantly (p<0.05) higher weight and pH. Moisture contents of organically and conventionally grown blueberries were similar. L and b values of organically grown blueberries were higher than those of conventionally grown blueberries. ABTS radical scavenging activities of organically grown blueberries (36.4%) were higher than those of conventionally grown ones (36.4%), but the difference was not significant. Further studies are recommended to evaluate other differences between organically and conventionally grown blueberries.

• Food Science and Preservation
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• v.3 no.2
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• pp.113-120
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• 1996

This study was conducted to understand the characteristics of fruit softening during ripening which causes deep loses in quality of horticultural products during storage and marketing process after harvest. The changes of cell wall components during ripening was investigated. The climacteric rise was between 42 and 49 days after anthesis and then decreased. Ethylene evolution was similar to respiration. The hardness of fruit decreased markedly at this climacteric period and significances of textural parameters among the ripening periods were recognized but the significance between 50 and 55 days after anthesis was not. Sugar components of cell wall polysaccharides were uronic acid, galactose, glucose, arabinose, xylose, rhamnose, mannose and fucose. The contents of arabinose and mannose in alcohol-insoluble solids fraction increased, but other sugars were not changed. In cell wall fraction, the contents of uronic acid, galactose, glucose and arabinose were comparatively high, but galactose, arabinose and ironic acid were decreased markedly during ripening. ironic acid occupied above 75% of total monosaccharide in pectin fraction and decreased markedly during ripening. In acid-soluble hemicellulose fraction, the contents of uronic acid, glucose, galactose and rhamnose were high and they decreased from 50 days after anthesis. The contents of glucose and xylose were high in a alkali-soluble hemicellulose fraction and they decreased markedly at 55days after anthesis.

• Korean journal of food and cookery science
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• v.9 no.1
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• pp.19-24
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• 1993

The purpose of this study was to investigate the physicochemical properties of Su Ri Chwi (Synurus Palmatopinnonatifidus var. indivisus KiTAM.) cooked in different solution (distilled water, 1%, salt and 1% sodium bicarbonate added water) and time. The content of crude fiber showed the highest percentage among the alcohol-insoluble solids of cooked Su Ri Chwi. The contents of Ca and Mg were decreased by the addition of 1% sodium bicarbonate. The main neutral sugars of alcohol insoluble solids were arabinose, galactose, and glucose. The content of glucose was increased regardless of method used. The main neutral sugars of crude pectins were rhamnose, arabinose and glucose. Galactose was increased by the cooking. The gel chromatography on Sepharose CL-4B indicated that the pectin extracted from cooked Su Ri Chwi had lower molecular weight distribution than that of the raw Su Ri Chwi. Total pectin was decreased by the cooking method used. The amounts of soluble pectins of Su Ri Chwi cooked in 1% sodium bicarbonate added water were lower than those of raw material.

• Journal of Bio-Environment Control
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• v.17 no.3
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• pp.204-209
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• 2008

This experiment was conducted to analysis the fruit quality according to training method under low plastic film greenhouse cultivation on sweet pepper (Capsicum annuum cv Special) during summer culture. Training treatments were upright training and inclination training, the fruits were examined and analysed with a month interval from June to November on productivity, fiuit weight, flesh thickness, contents of soluble solids, hardness, shape, and locules. Productivity per month was the highest on June, upright training harvested more than inclination training. Fruit weight of inclination training on June was 232 g which was higher than 26 g of upright training, but upright training was heavier than inclination training after July. Flesh thickness of upright training was thicker than inclination training. Soluble solids content increased with the decrease of temperature, upright training was higher than inclination training. The fruit shape of upright training was not significant according to harvesting date. The number of locules of upright training was $3.27\sim3.34$, and it was not significant according to harvesting date.

• Journal of Bio-Environment Control
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• v.22 no.2
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• pp.162-166
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• 2013

The objective of this study was to investigate the influence of fertilization levels by soil testing on plant growth and fruit quality of musk melon in greenhouse cultivation. Leaf area and fruit weight were severely affected by fertilization level. Leaf areas were significantly reduced by 54.1% and 24.5% at 0 and 50% fertilization level compared to the 100% fertilization level, respectively. Fruit weights were reduced by 38.2% and 19.9% at 0 and 50% fertilization level compared to the 100% fertilization level, respectively. However, soluble solids and sucrose contents were increased by 1.8% and 23.3% at 50% fertilization level compared to the 100% fertilization level, respectively. These results suggest that reduction of 50% fertilization level by soil testing seem to be effective methods to reduce salt accumulation in the soil as well as increasing of fruit quality such as soluble solids and sucrose contents.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.32 no.2
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• pp.137-143
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• 1987

To find out the optimum storage temperature and duration, changes in the content of sugars and soluble solids and flavor rate of two sweet corn hybrids (Great Bell and Golden Cross Bantam) and a super sweet corn (Crisp Super Sweet 720) were observed after storing at -20, 0, 5, 10, 15, 20, and 25$^{\circ}C$ for 1,3,5, and 7 days. At the temperatures below 10$^{\circ}C$, contents of soluble solids and total sugars and flavor rate were not changed significantly, but at the temperatures higher than 15$^{\circ}C$ they decreased as storage temperatures increased and duration extended. Storage duration conserving flavor seems to be 7 days at temperatures below 10$^{\circ}C$, 3 days at 15$^{\circ}C$, and 1-2 days at 25$^{\circ}C$. When corn was frozen, flavor rate was a little low compared with corn stored at 0$^{\circ}C$ although sugar content was higher. Both soluble solids and total sugar contents were positively correlated with flavor rate of cooked corn.