• Applied Biological Chemistry
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• v.41 no.3
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• pp.228-233
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• 1998

The storage life of satsuma mandarin(Citrus unshiu Marc. var. miyagawa) by the various pretreatment of temperatures; non-treated, room temperature, $10,\;20^{\circ}C$ and $35^{\circ}C$ were investigated. The pretreated citrus fruits were stored at $4^{\circ}C$, 85% relative humidity. Weight loss of citrus fruits by the pretreatment at $35^{\circ}C$ for 24 hrs was the lowest among that of others. Decay ratio of $35^{\circ}C$ pretreated fruits was increased at initial stages of storage, but was maintained low level after that, compared to other treatments. After 115 days storage, firmness of fruits was lowered by the softening, and decayed fruits were occurred increasingly. Ethylene evolution was increased between $55{\sim}65$ days after storage, and the amount was increasing rapidly after 115 days. It seemed to be derived from decayed fruits and physiological activities. $CO_2$ content in fruit was decreased at initial stages of storage, but was increased between $55{\sim}100$ days during storage periods. Acid content, soluble solids, total sugar and vitamin C were reduced gradually during cold storage, but the difference among treatments was not so great. Pretreated fruits at $35^{\circ}C$ for 24 hrs before cold storage was effective on preventing from weight loss and respiration ratio. Optimum storage period of early variety of Satuma mandarin was regarded for 100 days on the basis of appeareance and taste.

• Journal of Bio-Environment Control
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• v.6 no.2
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• pp.71-79
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• 1997

Commercial Bio- Green(B.G.) functional water was manufactured through a series of processes : water - ultra-purification - adding catalysts - energy imprinting fermenting with energized water ＋ zeolite and others ＋ photosynthetic bacteria in fermenter longrightarrow filtering. Control(0), 5 or 10 liters per plant of B.G. functional water were supplied to the orchard soil under canopy of 10 year- old ‘Tsugaru’/M26 apple trees on March 20, May 20 and June 20, 1995, respectively. pH and content of Ca and Mg of orchard soil were increased by supply with B.G. functional water. However, P$_2$ $O_{5}$, K, and B contents were not influenced by the treatment. At harvest time soluble solid content of flesh tissue and anthocyanin of fruit skin were increased by the treatment. B.G functional water treatment showed higher root activities, and photosynthesis of leaves than that of control. Also B.G. functional water treatment enhanced Ca content in fruit skin and flesh tissues, whereas not affected N, K, and Mg contents. During storage at 4$^{\circ}C$ cold room, the more volume of B.G. functional water supply showed lower bitter pit symptom. Respiration and ethylene evolution in fruit decreased, while fruit firmness increased by the treatment during storage.

• Korean Journal of Agricultural Science
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• v.19 no.1
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• pp.9-15
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• 1992

This experiment was conducted to find the effect of gibberellin paste on the growth and maturation of 'Hosui' pear fruit and to develop a cultural technique in the middle area of Korea, where fruit quality is often poor due to the short growing season. The application of $GA_{3+4+7}$ paste on the petioles at the young stage of development resulted in the early increase of fruit diameter and weight. Although fruit firmness was slightly low by the $GA_{3+4+7}$ paste treatment, compared to that of control, there were no differences in other quality actors such as soluble solid content and acidity. However, $GA_3$ alone did not affect the fruit growth and quality. Are increase of ethylene evolution of fruit was not confirmed hut ground color development was hastened, resulting in the stimulation of maturity by 3~5 days. Thus, these results may be applicable to the production of high quality 'Hosui' pears in the area where growing season is relatively short.

• Korean Journal of Weed Science
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• v.11 no.2
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• pp.128-136
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• 1991

This experiment was conducted to evaluate the effect of plant growth regulators, dichlorprop and MCPB on the reduced effect of fruit drop and fruit quality before and after storage in apples. Dichlorprop was tested with dilution of 1000 at 30, 40, 50 days before harvesting, and MCPB with dilution of 4000 at 15, 25, 35 days before harvesting. The results are summarized as follows : Percentage of fruit drop was appeared to the notable reduction as compared with the untreated control when regulators was applied with dilution of 1000 at 30 days before harvesting by dichlorprop and with dilution of 4000 at 35 days before harvesting by MCPB. Degree of fruit colour showed to the remarkable promotion at all the treatment of 30, 40, 50 days before harvesting by dichlorprop as compared with the untreated control. Sugar contents in flesh was increased a little at the treatment of 30 days before harvesting by dichlorprop, but acid contents in flesh was reduced at all the treatment of 30, 40, 50 days before harvesting by dichloroprop and at 15, 25, 35 days before harvesting by MCPB. Passed firmness of fruit after storage was maintained at the treatment with dilution of 4000 at 35 days before harvesting. Therefore, it was repressed a softening of fruit, but by dichlorprop treatment at 30, 40, 50 days before harvesting, fruit firmmess was appeared to reduce according to the passage of storage period. Amount of ethylene evolution after storage was showed to reduce at all the treatment by early treated time of dichoroprop and MCPB, but carbon dioxide increased at treatment conditions such as the front. Accordingly, these relationship showed to be contrary each other.