• Food Science and Preservation
• /
• v.6 no.4
• /
• pp.488-494
• /
• 1999

The changes in firmness, mineral compositions and pectic substances of Mume(Prunus mume Sieb. et Zucc) fruits during maturation were determined. An average weight of the fruits in 92days after full bloom was increased during maturation proceeded up to the range of 212∼232%, as compared with that of 64days. The rate of weight increase of 'Ohshuku' fruits was 257%, and it was highest among four varieties. The ratio of stone to flesh weight was decreased, but the diameter of the flesh of fruits was increased during maturation. The firmness of 'Koume' fruits was rapidly decreased from 78days after full bloom. Three varieties, except 'Koume' fruits, showed similar changes in firmness. Potassium content of fruits was 85%. Calcium and Mg were decreased as the flesh of fruits became plump. The ratios of hydrochloric acid-soluble pectin(HSP) , water-soluble pectin(WSP), sodium hexamethaphosphate-soluble pectin(PSP), and sodium hydroxode-soluble pectin(SSP) contents to the total pectin content of the fruits were 66∼76, 8.4∼19.7, 5.4∼7.5 and 7.1∼8.3%, respectively. The total pectin content was increased up to 71days after full bloom, but it was decreased thereafter. Also, a significant increase of WSP and a decrease of HSP were observed during the softening process of fruits.

• Horticultural Science & Technology
• /
• v.19 no.4
• /
• pp.545-549
• /
• 2001

The relationship between ethylene action and flesh softening in post-storage persimmon fruits was investigated by treating the fruits with 1-MCP. The patterns of firmness change caused by various treatments with 1-MCP and ethylene were similar to those of changes in cell wall-degrading enzyme activities, including cellulase, PG, PME, and ${\beta}$-galactosidase. Moreover, the activities of these enzymes were inhibited by 1-MCP treatment. These results show that the cell wall-degrading enzymes influenced by ethylene account for the flesh softening process of post-storage persimmon fruit. The ethylene production of fruits, as measured by ACC content and ACC oxidase activity, nevertheless, was not influenced by 1-MCP treatments. It is suggested that the flesh softening phenomena in post-storage persimmon fruits is correlated to the ethylene responsiveness of tissue rather than the ethylene production rate per se.

• Food Science and Preservation
• /
• v.8 no.2
• /
• pp.131-139
• /
• 2001

Kiyomi tangor(Citus unshiu x sinensis) was stored at 3$\^{C}$ and 85% relative humidity, and the changes in firmness, pectin degrading enzymes activity and other physicochemical properties of citrus fruits during storage were investigated. Decay ratio and weight loss during 180 days’ storage were increased gradually to 13.0% and 12.9%, respectively. Firmness of fruits with 2 mm probe was decreased gradually from 808.7 g-force to 406.4 g-force, and moisture of peel and flesh were decreased from 76.5% to from 89.6% to 87.6% during storage, respectively. Exo-polygalacturonase activity of peel after 150 days’ storage were increased gradually to 558.09 units/100g. Pectin methylesterase activity of peel and flesh were increased from 14.7 units/g to 2.3 units/g, and from 9.4 units/ml to 2.7 units/ml at 150days’ storage, respectively. Endo-polygalacturonase activities were not changed notably during storage. Alcohol-insoluble solid(AIS) of peel was not changed notably. During storage of the fruits water soluble pectin(WSP) of peel and flesh were increased from 474.49 mg/100g to 614.29mg/100g, and from 66.91mg/100g to 92.74mg/100g as wet basis, respectively. Hexameta-phosphate soluble pectin(HMP) of peel were decreased from 405.5mg/100g to 270.43mg/100g, hydochloric acid soluble pectin(HSP) of peel was also decreased from 544.02mg/100g to 412.64mg/100g during storage. Total pectin substance(TPS) of peel and flesh were decreased from 1,424.01mg/100g to 1,297.36mg/100g, and from 165.51mg/100g to 171.54mg/100g, respectively. Composition ratio of pectin was in order of WSP > HSP > HMP.

• Food Science and Preservation
• /
• v.2 no.2
• /
• pp.225-232
• /
• 1995

In order to study the effect of modified atmosphere packaging(M.A.P.) and controlled atmosphere(C. A.) storage on keeping freshness of mushrooms (Agricus-bisporus). Mushrooms was packaged with polyethylene(P.E.) film (40${\mu}{\textrm}{m}$, 60${\mu}{\textrm}{m}$, 80${\mu}{\textrm}{m}$) and C.A. conditions(CO2 concentration of 2%, O2 concentration of 2%) and storage at 0$\pm$1$^{\circ}C$, RH(relative hummidity) 92$\pm$1%. Gas composition in film was changed rapidly at early of storage, but it kept a constant level after 14 days of storage, and then kept at the level of 6~9% CO2 and 2~5% O2. Weight loss was 5% in non-packed mushrooms after 3 days of storage, but P.E. film, CO2 treated, C.A. conditions were 5% after 21 days of storage. Flesh firmness of the mushrooms was continuously decreased throughout storage period and the lowest of flesh firmness changed was 80${\mu}{\textrm}{m}$-P.E. film packing. Discoloration of the piteous of mushrooms appears to be the most Important factors to determine its marketability, L value of it appears to be of the high values at P.E. film packing and C.A. conditions during period. Large amount of ethanol and acetaldehyde were produced from the 7 days during storage, large contents of mannitol and trehalose were at the 14 days and 7 days during storage.

• Horticultural Science & Technology
• /
• v.29 no.6
• /
• pp.583-591
• /
• 2011

'Formosa' plums were picked at three maturity stages according to skin redness, treated with $1{\mu}L{\cdot}L^{-1}$ 1-MCP at $10^{\circ}C$ for 24 h and then stored for 21 days at $10^{\circ}C$. Ethylene production, respiration rate, firmness, color, TSS, TA, and ethanol concentration were determined. Total phenolic content, total flavonoid content, and antioxidant capacity were determined periodically by separating the flesh from the peel. Ethylene production and respiration rate were strongly inhibited in all stages of the 1-MCP-treated fruit, while ethylene production dramatically increased in all stages of non-treated fruit until 11 days after harvest, after which it decreased until the end of the experiment. The respiration rate of the stored fruit increased for 11 days in stages 1 and 2 and for 7 days in stage 3 and decreased after. 1-MCP-treated fruit in all stages showed delay in fruit quality changes such as firmness, TA, skin color, and ethanol concentration, but non-treated fruit did not. Total phenolic contents, total flavonoid contents and antioxidant capacity of 'Formosa' plums were not affected by 1-MCP treatment or maturity stage. However, those values were higher in the peel than in the flesh.

• Horticultural Science & Technology
• /
• v.32 no.2
• /
• pp.193-201
• /
• 2014

We investigated the effect of preharvest spray of aminoethoxyvinylglycine (AVG) on the fruit quality and incidence of physiological disorders during shelf-life of 'Hanareum' and 'Wonhwang' pear (Pyrus pyrifolia Nakai). AVG applications (0, 75, 150 and $300mg{\cdot}L^{-1}$) made 30 days before anticipated harvest of respective cultivar. AVG did not influence the fruit development and quality parameters including starch content, soluble solids and acidity at harvest time in two pear cultivars although the flesh firmness of the fruits treated with $300mg{\cdot}L^{-1}$ AVG were higher than that of control in 'Hanareum' pear. Among the three AVG concentrations, only $300mg{\cdot}L^{-1}$ AVG showed effectiveness on maintaining flesh firmness in 'Hanareum' pear during shelf-life. Meanwhile, competitive high flesh firmness was attained in 'Wonhwang' pear treated with $150mg{\cdot}L^{-1}$ AVG (27.7 N) and $300mg{\cdot}L^{-1}$ AVG (28.2 N) when compared with untreated control (17.8 N) during 21 days of shelf-life at $25^{\circ}C$. AVG did not cause any significant difference at skin color development relative to control in two pear cultivars. AVG decreased ethylene production and respiration rate at $300mg{\cdot}L^{-1}$ level in two pear cultivars during the entire shelf-life. During shelf-life, low incidence of physiological disorders including internal and core browning and mealiness were attained in the fruits treated at $300mg{\cdot}L^{-1}$ AVG in two cultivars when we compared with the untreated control.

• Horticultural Science & Technology
• /
• v.32 no.1
• /
• pp.77-83
• /
• 2014

To improve the breeding efficiency of oriental pear, the inheritance of major fruit traits were analyzed using 4,035 seedlings of 15 cross combinations combined with 13 cultivars. Yearly variation of parental cultivars, broad-sense heritability of the traits, and frequency of seedlings with commercially acceptable characteristics by the mid-parent values were studied. Despite the heritabilities of traits related with pear the fruit texture were different depending on cross combination, the average narrow-sense heritability ($h^2$) for firmness, flesh hardness, flesh density and grit were over 0.6, a relatively high value. However fruit firmness showed different heritability among the cross combination and its value of cross combination between 'Niitaka' and 'Choju' was very low as 0.11. Positive correlation was not observed on fresh hardness, fresh density and grit but observed on firmness between mid-parent value and average value of offspring. Regression of offspring on firmness, fresh hardness, fresh density and grit between mid-parent value and average value of offspring were 0.778, 0.343, -0.273, 0.313, respectively. Frequency distributions of fruit texture in 15 cross combinations of pear seedling was influenced by parental characteristics. When fruit firmness was estimated as low, low ${\times}$ high and high ${\times}$ high values in parental fruits, firmness in their offspring exhibited low, medium and high, respectively. In addition, when parental grit by sensory evaluation were light ${\times}$ light and light-medium ${\times}$ medium-heavy, most of offsprings showed light and medium grit, respectively.

• Journal of Bio-Environment Control
• /
• v.22 no.3
• /
• pp.202-208
• /
• 2013

This study was conducted to investigate the effect of delayed controlled atmosphere (CA) storage on fruit quality and the incidence of storage disorders during CA storage of 'Fuji' apples (Malus x domestica Borkh.). In the first year of experiment, 'Fuji' apples showed 40% of watercore disorder at the commercial harvest time (Oct. 22). Twenty days delayed CA storage caused to develop the incidence of flesh browning while 30 days delayed CA storage did not. In the second year of experiment, watercore was increased with delaying harvest time. As the estabilishment of delayed CA storage was delayed, the incidence of flesh browning increased at 10 to 30 days delayed CA storage but 40 days delayed CA storage did not have any flesh browning incidence. Respiration rate increased with extending the storage duration. Delayed CA storage reduced respiration rate but was not different compared to the rapid CA. Ethylene production rate was lower in delayed CA storage than in cold storage but higher in delayed CA storage, compared to rapid CA storage. Titratable acidity was lower in delayed CA storage as CA storage progressed. Firmness was not different between rapid CA storage and delayed CA storage after 8 months of CA storage. Therefore, the results indicate that delayed CA storage should be a promising approach to reduce the risk development of flesh browning and watercore during CA storage of 'Fuji' apples.

• Horticultural Science & Technology
• /
• v.30 no.5
• /
• pp.527-533
• /
• 2012

This study was carried out to investigate the effects of aminoethoxyvinylglycine (AVG) application and heat treatment on fruit quality of 'Fuji' apples during CA storage. AVG ($75mg{\cdot}L^{-1}$) was applied to 'Fuji' tree at 150 and 175 days after full bloom (DAFB) and the fruit were harvested at 185, 195, and 205 DAFB, respectively. Respiration rate and ethylene production of fruit applied with AVG were greatly reduced more than those in control. Flesh firmness and acidity of fruit applied with AVG were higher than those in control. Flesh browning occurred in all of the control fruit regardless of harvest date. However, AVG-treated fruits were free of flesh browning except for late harvested fruits. At 185 DAFB, 'Fuji' apples were harvested and prestorage heat treatment was done for 3 days at $38^{\circ}C$ and 6 hours at $46^{\circ}C$. Heat treatment at $38^{\circ}C$ and $46^{\circ}C$ prior to CA storage greatly reduced respiration rate and ethylene production. The incidence of flesh browning were 35%, 14%, and 5%, in control fruit, heating at $38^{\circ}C$ and $46^{\circ}C$, respectively. The titratable acidity was lower at heated apple than at controlled one.

• Agricultural and Biosystems Engineering
• /
• v.3 no.1
• /
• pp.10-17
• /
• 2002

Quality attributes of apple are greatly affected by the cooling rate and environmental conditions during storage. Studies were conducted to evaluate the effect of cooling rate on different quality attributes of apple. The effect of $O_2$ pulldown rate of the CA chamber on the quality of apple was also determined. Two methods were used viz. conventional CA procedure and rapid CA procedure. Apples stored by medium and slow cooling methods lost its flesh firmness significantly from an initial level of 4.55 kg to 2.83 kg and 2.27 kg, respectively on 35 days after storage whereas, in rapid cooling, the firmness level changed from 4.55 kg to 3.20 kg on 35 days after storage. At the end of 35 days of storage, titratable acidity decreased insignificantly from an initial value of 0.24l% to 0.239% in the case of rapid CA whereas in the case of conventional CA it dropped significantly to 0.215% from its initial level. The initial flesh firmness of 4.55 kg also changed significantly to 4.05 kg on 35 days after storage in conventional CA whereas in rapid CA it changed to 4.36 kg, which was found to be non-significant at 5% level of significance. Total soluble solids increased from an initial level of $12.43^{\circ}$Bx to $12.60^{\circ}C.$ Bx on 35 days after storage in rapid CA whereas it increased to $13.07^{\circ}$ Bx in conventional CA. Ascorbic acid content of apple juice decreased insignificantly from 6.67 mg/100 mL to 5.87 mg/100 mL on 35 days after storage in rapid CA whereas in conventional CA, it decreased significantly to 5.27 mg/100 mL from its initial level.