• KOREAN JOURNAL OF CROP SCIENCE
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• v.40 no.4
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• pp.451-459
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• 1995

In order to clarify the growth characteristic and Brix degree at different internodes, four varieties that are M81E 71-1, a Rio, a Sart and a Tamurama were seeded on, Apr. 5, Apr. 15, Apr. 25, May 5 and May 15, respectively. Delayed seeding increased plant hight and the growth pattern of the stem diameter and weight was tapesed off and lighted to upper location. Brix degree of internode was rapidly increased from just after heading date, and was slowly increased by rising upper side till before heading date. Brix degree of middle location(6th internode) was the highest of the stem in after heading date and interior side was the lowest. Brix percentage of 40∼45 days after heading had more than 15% in case of being seeded from Apr. 5 to May 5. Sweet sorghum that was seeded on May 15 was more than 17% in the Brix percentage of 35 days after heading and so the suitable seeding date in sourthern district was suggested on May 5. The plethora of soil moisture by rainfall was made decently lower Brix degree in 130∼140 days after seeding. Among the length and the diameter of internode, and Brix degree had negative correlation, between diameter and weight of internode were significantly positive correlation. But correlation coefficient had been a little bit different by varieties.

• Journal of the East Asian Society of Dietary Life
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• v.3 no.2
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• pp.107-119
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• 1993

The objeative of this study was to investigate the possibility of estimation of internal quality by observing visible state of strawberry. Several tests such as color("L", "A", H,V,C), degree of blackred ness, opening state of calyx, vitamin C content, brix degree, acidity, freshness, overall quality, chlorophyll content, and anthocyanin content were performend during circulation at 20$^{\circ}C$. Acidity(R=-0.96), chloroph-yll content(r=-0.99), vitamin C content(r=-0.98), freshness(r=-0.96), and overall quality(-0.99), degree of blackredness(r=0.98) and opening state of calyx(=0.98), color saturation(r=0.99), degree of blackredness(r=0.98) and opening state of calyx(=0.98) increased during circulation at 20$^{\circ}C$. in correlation between visible indicators andd internal qualities, "L" valu and brix degree was r=-0.74, "a" and brix degree was r=0.93 Hue and anthocyanin content was r=0.74, value and chlorophyll content, brix degree were r=-0.91, r=-0.77, chroma and brix degree was r=0.96. The correlations between color saturation and vitamin C content(r=-0.96), chlorophyll content(r=-0.98), freshness(r=-0.98), overall quality(r=-0.94), loss of total polyphenol(0.94) and acidity(r=-0.94) showed high correlation. The correlatiions between degree of blackrednes and vitamin C content(r=-0.99), chlorophyll content(r=-0.94), anthocyanin content(=-0.74), freshness(r=-0.97) overall quality (r=-0.95), loss of total polyphenol(r=0.93) and acidity(r=-0.91) chlorophyll content(r=-0.99), freshness(r=-0.98), overall quality(r=-0.92), loss of total polyphenol(r=0.99) and acidity(r=0.83) showed high correlation.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.45 no.2
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• pp.79-82
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• 2000

Tuberous root of yacon (Polymnia sonchifolia Poeppig ＆ Endlicher) has not starch, and its brix degree changes during the curing. Therefore its chemical composition changes were investigated according to different curing conditions. Tuberous root contained 87.1% moisture at harvesting, that was decreased to 84.1-86.0% at 30 days after curing in different curing conditions. Brix degree was increased from 5.7 to 14.2-15.8% at 30 days after curing in comparison to at harvesting. Free sugars were detected from tuberous root in yacon by HPLC; that were fructose, glucose and sucrose. Fructose contents were increased from 0.09 to 1.04-1.79% during 30 days in five curing conditions. Glucose contents were shown to increase from 0.03 to 1.04-1.37 %. Sucrose contents were shown to increase from 0.04 to 0.13-0.43%. Tuberous root contained fructose, glucose and sucrose in order of amount that were highest in single-polyethylene film covered green house. Sucrose was little as comparison with fructose and glucose. Fructose and glucose were increased to 16.7 and 40.7 times, respectively, but sucrose was increased little about 6.8 times.

• Korean Journal of Food Science and Technology
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• v.20 no.2
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• pp.205-212
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• 1988

The effect of physicochemical characteristics on the freezing point depression of garlic bulb was studied to examine the reasons of cryoprotectivity in garlic bulb stored at subzero temperature. The composition of fresh garlic was characterized by having high soluble solids($40^{\circ}$ Brix; 90% on dry basis), comparing with $10^{\circ}$ Brix in case of other fruits and vegetables. Soluble solids were composed of 70% sugars, 20% protein, and 10% insoluble solids(including 3% of ash, 3% of crude fiber, and 4% of fat). The main component of sugars in garlic was fructosan with 1-29 degree of polymerization(D.P) and the fructosan of 4-5 D.P was over 50% of total fructosan. Freezing point of garlic bulb, which is a parameter of cryoprotectivity, was depressed as the concentration of soluble solids increased, and as the D.P value decreased in the same concentration of soluble solids.

• Horticultural Science & Technology
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• v.29 no.6
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• pp.523-530
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• 2011

This study was carried out to understand the characteristic relations fruit changes caused by adjusting the amount of the fruit load in 'Niitaka' and 'Whangkeumbae'. The average fruit weight of 'Niitaka' was 672.0 g and the amount of fruit in the range of 601-750 g was the highest, accounting for 33.8% of the production and as for 'Whangkeumbae', the average fruit weight was 477.5 g and fruit in the range of 401-600 g accounted for 72.5% of total production. The weight of the 'Niitaka' was evenly distributed in each range from below 300 g to over 1 kg and the percent of the regular shaped fruit in 'Whangkeumbae' was high as the distribution range of the fruit weight was narrow. The brix degree and the soluble solid content (SSC)/acidity ratio of 'Niitaka' had a significantly positive correlation with the fruit weight, the length, and the diameter of the fruit. The brix degree also had a positive correlation with weight and diameter of the fruit for 'Whangkeumbae'. As for the difference in fruit quality according to fruit weight for each variety, the brix degree was low in 'Niitaka' that were below 451 g and the fruit firmness was low in fruits weighing under 400 g. There was no difference according to fruit weight in 'Whangkeumbae'. The fruit size was impacted by the fleshy part and the ratio of fleshy part was higher as the fruit size became larger. The weight of the fruit, brix degree, and the SSC/acidity ratio were low while the firmness was high in light thinning treatment for 'Niitaka' and in the case of 'Whangkeumbae', the fruit weight and brix degree were both low in light thinning treatment. The brix degree was higher in bigger sized fruit in all thinning intensity for 'Niitaka', the case in light thinning treatment especially where the quality was poor due to low brix degree in fruits that weighed less than 450 g, on the other hand, there was no difference in the quality due to the fruit weight among the thinning intensity for 'Whangkeumbae'. Therefore, it is possible to produce smaller sized fruits in 'Niitaka' by controlling the thinning intensity, as it is inevitable to result in lower quality fruits, however, it is projected that we can produce small to mid-sized fruits in 'Whangkeumbae' by controlling the thinning intensity without causing the decline in fruit quality.

• The Korean Journal of Food And Nutrition
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• v.17 no.4
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• pp.450-457
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• 2004

In wine making, to perform yeast culture effectively, which is the most important factor, 5 strains of representative active dry yeasts were selected : Montrachet, Pasteur Champagne, Epernay II, Prise do Mousse, Lalvin W15. The results about fermentation properties were as follows. After 1 day of fermentation, the ethanol contents of Lalvin W15 wine and Montrachet wine were 5.4% and 4.0%. After 2 days of fermentation, the ethanol content of Lalvin W15 wine was 9.2%, which is the highest degree among all experimental groups. As for the content of sugar solution, the wine fermented by Lalvin W15 was the highest one. In acidic solution, fermentation activity of Prise de Mousse, Lalvin W15, Montrachet were highest degrees and Red wine fermentation activity of Prise de Mousse has shown the highest degree in its fermentation activity, if only initial SO$_2$ amounts were 200 ppm. In regard to the foaming tendency during fermentation, the size of foams in Montrachet was big and the amount of foams was a lot. The change in Brix during the fermentation became evident after two days. The Brix of Montrachet wine and Lalvin W15 wine was 3.0, a high initial fermentation speed. After 10 days of fermentation, total acidity of Lalvin W15 wine was 0.99g/100m1, the highest degree. After 3 days of fermentation, the ethanol content of Lalvin W15 wine was 7.4%, the highest degree. But after 9 days of fermentation Epernay II showed the higher ethanol concentration to 13.8%.

• Preventive Nutrition and Food Science
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• v.8 no.3
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• pp.230-234
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• 2003

Mass transfer characteristics during osmotic dehydration of carrots were studied as functions of immersion temperature and time, and sugar and salt concentrations. The effect of osmotic dehydration on the degree of browning of air-dried carrots was also evaluated. Increasing the immersion temperature and time, sugar concentration, and salt addition increased water loss, sugar gain, molality and rate of dehydration. The water loss and increases in solids, and molality were rapid in the beginning of the process and then increased slowly during remainder of the process. Increasing 1 or 2% salt concentration in the 40$^{\circ}$Brix sugar solution at 6$0^{\circ}C$ increased water loss and solid gain. Salt addition was not able to significantly affected on water loss and solid gain compare to temperature (40～8$0^{\circ}C$) and sugar concentration (20～60$^{\circ}$Brix) changes due to the low salt concentration. A minimum degree of browning of the air-dried carrots (O.D. = 0.048) could be achieved using binary solutions (40$^{\circ}$Brix sugar solution with 2% salt addition) with 24 min of immersion time compared to control (O.D. = 1.308) or blanching with 24 min of immersion time (O.D. = 0.174).

• Current Research on Agriculture and Life Sciences
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• v.33 no.2
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• pp.65-68
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• 2015

Hunter's color value "a" in dried-persimmon of table and full ripe fruit was higher than that in unripe fruit. In case of soluble solid content, full ripe fruit was $50^{\circ}Brix$, the highest degree, while unripe fruit was $40^{\circ}Brix$, the lowest degree. PPO activation of unripe fruit was 4.7, which was higher than table-ripe fruit (0.7) and full ripe (1.0). Polyphenol oxidase activation remained even while drying, but there was no difference in PPO activation degree as drying period increased. Total phenol content of unripe fruit was 101.4, which was higher than table-ripe fruit (57.5) and full ripe fruit (67.4). Total phenol content level increased as drying period increased, which was based on fresh weight. Hardness of unripe and table ripe fruit continued to decrease until three weeks during softening. After that, hardness was high and it started drying. However, in full ripe fruit, hardness increased after two weeks and softening was fast during the drying period, and its weight reduction rate was lower than that of unripe and table ripe fruit.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.45 no.5
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• pp.300-304
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• 2000

Tuberous roots of yacon (Polymnia sonchifolia Poeppig ＆ Endlicher) were stored in different temperature and relative humidity conditions after curing for 30 days. Non-decadent percentage, moisture contents, brix degree and sugars were investigated. Whether temperature and relative humidity were high or not, most of the tuberous root decayed during storage, and the decayed percentage was increased as long as the storage period. In final, only 13% of tuberous roots remain intact at 4$^{\circ}C$, 85% relative humidity condition to be appeared best storage condition in this experiment and all of the tuberous root decayed in other storage conditions after 6 months. Moisture contents decreased a little in the high relative humidity. Even though tuberous roots decayed when stored at 1$0^{\circ}C$ and 2$0^{\circ}C$, most of brix degree reached about 17.0. Fructose, glucose and sucrose contents were 1.65, 1.15 and 0.35% at early storage period, and 1.6, 1.1 and 0.5% after 6 months at 4$^{\circ}C$, 85% relative humidity, respectively. In 3 temperature conditions, fructose and glucose increased for a month and then decreased successively afterwards, but sucrose increased gradually during 6 months. Also in 4 relative humidity conditions, fructose, glucose and sucrose contents were changed with similar to that of in temperature. Changes of fructose and glucose were the same except on 4$^{\circ}C$, 85% relative humidity, that was lower level than moisture of tuberous root.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1839-1846
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• 2015

The purpose of this study was to evaluate the effects of cultivar and milling degree of barley on quality characteristics of Makgeolli as well as compare differences between barley Makgeolli and rice Makgeolli. Saessal-bori groups (Ss-4, Ss-12, and Ss-18) showed dry lees contents of 92.3 g, 69.4 g, and 63.8 g, respectively, whereas Huinchalssal-bori groups (Hcs-6, Hcs-14, and Hcs-20) showed contents of 62.3 g, 42.2 g, and 32.2 g. There were significant differences in quality characteristics between milling degrees and cultivars (P<0.05). The moisture, ash, crude protein, and crude fat contents of raw materials decreased with elevated milling degree. Especially, ash content of raw materials had a direct effect on Makgeolli. The pH, total acidity, and amino acidity milling with elevated decreased degree. There were no differences in total sugar or alcohol content in Makgeolli according to milling degree of barley, whereas there were significant differences between cultivars. Barley Makgeolli showed total sugar and alcohol contents of $10.7{\sim}11.8^{\circ}Brix$ and 14.07~15.07%, respectively, which were significantly lower than $12.0{\sim}12.2^{\circ}Brix$ and 17.27~17.77% in rice Makgeolli (P<0.05). Differences in colors of raw barley according to milling degree had effects on chromaticity of Makgeolli; as milling degree increased, L and b values increased. Lactic acid bacteria counts were 7.21, 6.99, and 6.67 log CFU/mL in Ss-4, Ss-12, and Ss-18, respectively, as well as 6.14, 5.39, and 5.65 log CFU/mL in Hcs-6, Hcs-14, and Hcs-20, which suggests significant reductions with increased milling degree (P<0.05). The same trend was observed in yeast as a key quality of Makgeolli. Suspension stability differed depending on milling degree, so it is expected that suspension stability can be improved by adjusting milling degree.