• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
• /
• 2001.06a
• /
• pp.1154-1154
• /
• 2001

Near infra-red (NIR) spectroscopy has been used for the non-invasive assessment of intact fruit for eating quality attributes such as total soluble solids (TSS) content. However, little information is available in the literature with respect to the robustness of such calibration models validated against independent populations (however, see Peiris et al. 1998 and Guthrie et al. 1998). Many studies report ‘prediction’ statistics in which the calibration and prediction sets are subsets of the same population (e. g. a three year calibration validated against a set from the same population, Peiris et al. 1998; calibration and validation subsets of the same initial population, Guthrie and Walsh 1997 and McGlone and Kawano 1998). In this study, a calibration was developed across 84 melon fruit (R$^2$= 0.86$^{\circ}$Brix, SECV = 0.38$^{\circ}$Brix), which predicted well on fruit excluded from the calibration set but taken from the same population (n = 24, SEP = 0.38$^{\circ}$Brix with 0.1$^{\circ}$Brix bias), relative to an independent group (same variety and farm but different harvest date) (n = 24, SEP= 0.66$^{\circ}$ Brix with 0.1$^{\circ}$Brix bias). Prediction on a different variety, different growing district and time was worse (n = 24, SEP = 1.2$^{\circ}$Brix with 0.9$^{\circ}$Brix bias). Using an ‘in-line’ unit based on a silicon diode array spectrometer, as described in Walsh et al. (2000), we collected spectra from fruit populations covering different varieties, growing districts and time. The calibration procedure was optimized in terms of spectral window, derivative function and scatter correction. Performance of a calibration across new populations of fruit (different varieties, growing districts and harvest date) is reported. Various calibration sample selection techniques (primarily based on Mahalanobis distances), were trialled to structure the calibration population to improve robustness of prediction on independent sets. Optimization of calibration population structure (using the ISI protocols of neighbourhood and global distances) resulted in the elimination of over 50% of the initial data set. The use of the ISI Local Calibration routine was also investigated.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.28 no.3
• /
• pp.301-308
• /
• 1995

To establish the quality criteria of low-salt fermented seafoods in terms of consumer acceptability, sensory assessment and physicochemical analysis were undertaken using commercial products. In case of low-salt fermented Alaska pollack (Theragra chalcogramma) roe, Brix over $47.6\%$ for unseasoned products and $41.2\%$ for seasoned ones were considered as acceptable products. In spite of some variations between manufacturers, increase in whiteness was observed as consumer acceptability was decreased. In contrast, whiteness was not suitable criteria for low-salt fermented squid (Sepiella maindroni). Brix can be used as good criteria as long as its relationship was established to acceptability of different products; pH also showed the same tendency as Brix. In case of low-salt fermented Alaska pollack tripe, Brix was likely to be the best criteria; whiteness, in addition, could be used as quality criteria.

• Journal of Korean Society of Forest Science
• /
• v.94 no.1 s.158
• /
• pp.11-15
• /
• 2005

Fruit characteristics, saccharinity, and antioxidative activity of selected clones of Rubus coreanus, grown in Korea, well-known as edible and medical resources, frequently used and which has an excellent pharmacological activity are examined and analyzed. The results obtained from this study can be summarized as follows; Result of surveying characteristics for the fruit and saccharinity variation by collection time, there are some meaningful differences between examined clones and the collection time, exception of the fruit width. From the clones, SG 3 is the biggest in size, the highest in the saccharinity out of five clones, on the other hand, CJ 18 and SH 3 are the opposite. Meanwhile, comparing examined saccharinity factor with maximum temperature and precipitation out of daily climates at Suwon Meteorological Observatory at the same period, on the day the highest temperature is $29.5^{\circ}C$, saccharinity distinctively ascends, but on the day the precipitation is recorded 121.5 mm and next day, the saccharinity descends. Also, five-day saccharinity until the precipitation lower than 0.1 mm per day shows from 10.4 to 11.5 Brix higher than the average saccharinity of 9.7 Brix. Fifteen clones including CA 6 about fruit characteristics in terms of collection layer and saccharinity variation were examined, there is significantly difference among examined clones, but about the collection layer, only saccharinity factor has meaningful significance. For clones, MJ 11 is the biggest and excellent character of 15 clones but the saccharinity, 10.3 Brix lows a bit, MC 9 and HAE 5 are the worst fruit in character but saccharinity is 13.4 Brix and 10.6 Brix which is higher than the average saccharinity of 9.8 Brix. About saccharinity for the collection layer, the fruit average saccharinity, collected from the upper layer which is good at lightness and temperature condition, is 10.2 Brix which shows higher than the one of the fruit, 9.7 Bix and 9.5 Brix collected from the middle or the lower layer. The saccharinity of fruit collected from the middle or the lower layer is lower than the average saccharinity of 9.8 Brix out of 15 surveyed clones. Surveying antioxidative activity resulted from free radical scavenging activity about 30 clones of fruit in total, there is difference between surveyed clones. Especially, Immatured fruit extracts exhibited higher free radical scavenging activity of 94.5 to 97.5% which indicates the similarity to Ascorbic acid, unlike other clones, on the concentration of 250 to 1,000 ppm.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
• /
• 2001.06a
• /
• pp.1525-1525
• /
• 2001

Non-destructive determination of soluble solids(Brix) in harvested fruits using near infrared(hereafter, NIR) spectroscopy has been reported by many researchers. We have just reported on non-destructive estimation of Brix in harvested melons using a NIR Systems Model 6500 spectrophotometer(Ito et al., 2000). There is a melon cultivar that is difficult to judge the harvest time from the external appearance. If we can determine Brix in growing fruits non-destructively in the field, immature fruits will not be harvested. A portable m spectrophotometer for field use has been just developed by Kubota Corporation. The spectral data of growing melons were measured by the portable spectrophotometer. A commercial program was used for multiple linear regression analysis. Brix in growing melons could be estimated by a multiple regression equation calibrated with harvested melons. Absorbances of 906 and 874 nm were included as the independent variables in the multiple regression equation, and these wavelengths are key wavelengths for non-destructive Brix determination.

• Journal of Ginseng Research
• /
• v.9 no.1
• /
• pp.128-134
• /
• 1985

In order to study the effect of honey concentration on the quality of honeyed ginseng in the process of manufacturing honeyed ginseng, honeyed ginseng was manufactured under the various condition of honey concentration, 40 brix, 50 brix, 60 brix and 70 brix and the approximate composition, the yield and organoleptic test of them were investigated. The results obtained were as follows. 1. The higher honey concentration was used, the yield of honeyed ginseng was increased. 2. The higher honey concentration was used, the amount of total sugar was increased while the amount of crude saponin, crude protein. crude fat, crude fiber and crude ash was decreased. 3. Free sugars of honeyed ginseng consist of rhamnose, xylose, fructose, glucose, sucrose and maltose, 4. The amount of saponin lost in the process of manufacturing honeyed ginseng was 2.5%-5.0%, therefore honey concentration was not so effective on the loss of saponin. 5. According to organoleptic test, H-3 and H-2 treating honey concentration at 60 brix and 50 brix was the best and better of all.

• Food Science and Preservation
• /
• v.9 no.1
• /
• pp.14-18
• /
• 2002

The weight per pumpkin was usually 4∼8 kg, and that of 'Changnyung I', 'Changsu' and 'Hoengsung' were more than 10 kg. Pumpkins from 'Nonsan', 'Samcheok' and 'Yoju' were less than 2 kg. Pumpkin shapes were flat-round in 12 pumpkins including 'Boeun' pumpkin, round in 5 pumpkins including 'changnyung II'pumpkin and long-oval in others. The content of soluble solids was 14.4 。Brix in 'Samcheok' pumpkin and it was more than 12 。Brix in 'Hapcheon' and 'Imsil' pumpkins. 'L'values in fruit flesh were lunged from 60 to 80. But 'a' and 'b' value was affected by pumpkin varieties. Soluble solids in pumpkin juice were 5.00∼9.90 。Brix. It was the highest such as 9.90 。Brix in juice from 'Jeju I ' pumpkin. Yields of pumpkin juice were 53.0∼68.0% in crude type and 48.8∼61.4% in clean type. The yield of juice was the highest in 'Yangku' pumpkin. Color acceptability of juice was the highest in 'Uljin' pumpkin.

• The Korean Journal of Mycology
• /
• v.27 no.6 s.93
• /
• pp.373-377
• /
• 1999

This study was designed to develop functional drink from jujube extract through a simple submerged culture of three basidiomycetes species. The optimum Brix and pH of the jujube extract for culturing the Ganoderma lucidum appeared to be 5 Brix and pH 4. Ten days of culture period produced maximum mycelium. The optimum Brix and pH of the jujube extract for culturing the Coriolus versicolor appeared to be 5 Brix and pH 5. Ten days of culture period produced maximum mycelium. The optimum Brix and pH of the jujube extract for culturing the Phellinus igniarius appeared to be 3 Brix and pH 5. For the maximum mycelial production eighteen days of culture period was required for Phellinus igniarius. The antitumor activity of the polysaccharides extracted from the fermented drinks was demonstrated through the tumor cell line experiments. The $IC_{50}$ values of the jujube drinks fermented with Ganoderma lucidum and Phellinus igniarius against stomach cancer cell line appeared to be one fourth that of the jujube drink which was not fermented with basidiomycetes.

• Food Science and Preservation
• /
• v.10 no.1
• /
• pp.54-59
• /
• 2003

To get basic data for quality grading of Mandarin oranges, the oranges were collected from five major areas distributed in Cheju Island, Korea for 3 years and the quality characteristics such as greenness, size, weight, uniformity, sweetness, pH and titratable acidity and its distributions were analyzed. The mean value of greenness (100- yellowness) of peel color in Mandarin oranges was 2.58% and its variation was very large, 9.04%. The average height and diameter of the oranges were 47.51 mm and 56.05 mm, respectively. The average weight was 82.24 g and its variation was 29.92g. The sweetness varied between 5.60$^{\circ}$Brix and 17.2$^{\circ}$Brix and its average value was 10.53$^{\circ}$Brix. The average values of the pH and total acidity of the oranges were 3.90 and 0.71 ％, individually. In quality characteristics of Mandarin oranges according to the cultivated areas, area D had the lowest value in the strength of greenness, 1.14% and area D had the highest value, 3.53%. The highest values of the height and diameter in Mandarin oranges were 49.35mm and 57.48mm for area A and the lowest values of them were 46.35mm and 54.87mm for area E, respectively. The highest value of the weight in Mandarin oranges was 87.61 g for area A and the lowest value was 76.77g fer area E. Although the sweetness ranged from 10.2$^{\circ}$Brix for area E to 10.75$^{\circ}$Brix for area D, the difference by the areas was insignificant. For pH values, area B had the highest value, 3.96, while area E showed the lowest value, 3.78. Area A and E in titratable acidity were the areas shown the highest value, 0.75%, whereas area B marked the lowest value, 0.64%.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.8
• /
• pp.1236-1241
• /
• 2010

The present study investigated the alcohol fermentation characteristics of citrus fruit hydrolysates for the development of citrus fruit wine with enhanced functionality. The alcohol content of whole citrus (A) and removed peels citrus fruit (B) was 10.13% and 10.83%, respectively. The sugar content of (A) was $12.98^{\circ}Brix$, which was slightly higher than that of (B) ($11.38^{\circ}Brix$), but no significant difference in the alcohol fermentation characteristics was observed. Although the hesperidin content was not largely affected by removed peels the narirutin content of (A) was increased to $281.31\;{\mu}M$, which was significantly higher than that of (B) ($199.05\;{\mu}M$). Thus, the whole citrus was used for fermentation. Investigation of alcohol fermentation characteristics based on yeast type found that the maximum alcohol content was 12.75% when S. bayanus EC-1118 was used. The alcohol content reached 12.40% at an initial acidity of 0.2%, but when the initial acidity was higher than 0.2%, the alcohol content was slightly decreased. At an initial sugar content of $22^{\circ}Brix$, the alcohol content was 11.65%, and the maximum alcohol content of 12.85% was observed when at an initial sugar content of $24^{\circ}$Brix.

• Food Science and Preservation
• /
• v.10 no.2
• /
• pp.162-168
• /
• 2003

The quality characteristics and distribution of Shingo pears were investigated for 3 years to establish a reasonable grade Bevel of the fruits. Shingo pears were purchased from the orchards located in five main product areas, Naju, Sangju, Ansung, Ulsan and Asan pears. Quality factory such as greenness, uniformity, defects, size, weight, sweetness, firmness, pH and titratable acidity were measured with the pears. The average greenness (100-yellowness) in Shingo pears for 3 years was 25.27% with variation of 17.72-36.57%. The average height and diameter of Shingo pears were 94.95 mm and 105.61mm, respectively. The average weight was 566.13 g, The average scores of defects on the surface of Shingo pears damaged by physical stress and by insects were 1.23 and 1.03, respectively. The average value of soluble solids content was 12.22$^{\circ}$Brix. The average firmness was 0.96 kgf. The average values of pH and titratable acidity were 5.23 and 0.10 ％, respectively. In the results of the study based on assortment of producing districts, ranges in greenness of the pears by cultivating area was 17.23%-32.15%. Defects caused by physical stress and by insects did not show significant differences between cultivating area. Soluble solids content of the pears was ranged from 11.67$^{\circ}$Brix to 12.94$^{\circ}$Brix.