• Journal of the East Asian Society of Dietary Life
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• v.24 no.5
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• pp.621-630
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• 2014

This study presents the quality characteristics of blueberry bread. Blueberry fruit powder was added to bread dough at various concentrations ranging from 3~9%, after which physicochemical properties of dough and bread containing blueberry fruit powder were determined. The pH, loaf volume, specific loaf volume, dough volume and baking loss decreased with increasing amount of blueberry fruit powder in bread, whereas loaf weight and hardness were reduced. In particular, hardness appeared to be 1.98 times higher in the control without blueberry powder compared to the bread containing 9% blueberry powder. For color, increasing the amount of blueberry fruit powder reduced L and b values, whereas a value was increased. In the sensory evaluation, the highest overall preference score was observed in bread containing 6% blueberry powder, whereas the lowest score was observed in bread with 9% blueberry powder. From these results, blueberry bread with good acceptability has an optimum blueberry powder concentration of 6%.

• Korean Journal of Medicinal Crop Science
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• v.28 no.6
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• pp.455-462
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• 2020

Background: The purpose of this study was to analyze the applicability of dried jujube (Zizypui Fructus) distributed by size as a functional food material and herbal medicine by evaluating its physicochemical characteristics and betulinic acid content. Methods and Results: It was shown that the carbohydrate content of in jujube fruit significantly increased with fruit size; 81.42% for large, 79.83% for medium, and 76.39% for small. Similarly, the dilute ethanol extract content of each group was 72.48% (large), 69.56% (medium), and 64.16% (small). A free sugar analysis indicated that glucose, fructose and sucrose were found in quantitieds proportional to jujube fruit size, the total free sugar values were 68.85%, 63.93%, and 57.37% for large, medium, and small fruit sizes respectively. The betulinic acid content for large, medium, and small fruit was 0.50 mg/g, 0.54 mg/g, and 0.58 mg/g respectively, indicating that smaller jujube contained a higher amount of betulinic acid. Conclusions: It is considered that betulinic acid content could be used as a criteria for jujube fruit quality control.

• The Journal of the Convergence on Culture Technology
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• v.8 no.6
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• pp.625-629
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• 2022

This study was conducted to compare the internal and external fruit quality of highbush blueberry cultivars introduced in Korea. The fruit of blueberry showed a double S-shaped growth curve, and the fruit weight increased significantly per seed increased by 0.02 g. The sugar content ranged from 9.5 to 14.2°Bx, with a large difference between cultivars. And the free sugar was composed of glucose and fructose as a reducing sugar, and mannitol as a sugar alcohol. The organic acid content was 0.7~1.13%, and citric acid was higher than that of malic acid. Fruit hardness showed a berry characteristic that rapidly declined as the coloring progressed.

• Journal of Microbiology and Biotechnology
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• v.33 no.4
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• pp.419-429
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• 2023

Ultraviolet C (UV-C, 200-280 nm) light has germicidal properties that inactivate a wide range of pathogenic and spoilage microorganisms. UV-C has been extensively studied as an alternative to thermal decontamination of fruit juices. Recent studies suggest that the efficacy of UV-C irradiation in reducing microorganisms in fruit juices is greatly dependent on the characteristics of the target microorganisms, juice matrices, and parameters of the UV-C treatment procedure, such as equipment and processing. Based on evidence from recent studies, this review describes how the characteristics of target microorganisms (e.g., type of microorganism/strain, acid adaptation, physiological states, single/composite inoculum, spore, etc.) and fruit juice matrices (e.g., UV absorbance, UV transmittance, turbidity, soluble solid content, pH, color, etc.) affect the efficacy of UV-C. We also discuss the influences on UV-C treatment efficacy of parameters, including UV-C light source, reactor conditions (e.g., continuous/batch, size, thickness, volume, diameter, outer case, configuration/arrangement), pumping/flow system conditions (e.g., sample flow rate and pattern, sample residence time, number of cycles), homogenization conditions (e.g., continuous flow/recirculation, stirring, mixing), and cleaning capability of the reactor. The collective facts indicate the immense potential of UV-C irradiation in the fruit juice industry. Existing drawbacks need to be addressed in future studies before the technique is applicable at the industrial scale.

• Journal of Biosystems Engineering
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• v.18 no.4
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• pp.358-370
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• 1993

In Korea, fruit grading has been mainly done manually, and manual grading depends on human sense. Thus it is subjected to human error and is not always as consistent as would be desired. Therefore, a study on the development of fruit grader was initiated to improve the consistency of fruit grading. The sensitivity for fruit weight of the conventional spring type weight grader has a tendency to decrease by physical characteristics of spring which is used as a weight sensing unit. This study was carried out to develop weight measuring device for establishing the base of weight sensing unit of electronic weight grader. This device consists of a weight sensor using load cell, data acquisition system, and a microcomputer containing program to calculate fruit weight. The weight measuring device using load cell was developed to increase sensitivity of fruit weight. The result of this study showed that the weight sensing unit of electronic weight grader contributed to the improvement of performance of weight measuring device.

• Mycobiology
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• v.37 no.2
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• pp.158-159
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• 2009

In 2007 to 2008, a fruit rot of Melon (Cucumis melo L.) caused by Sclerotium rolfsii occurred sporadically in a farmer's vinyl house in Jinju City. The symptoms started with watersoaking lesion and progressed into the rotting of the surface of fruit. White mycelial mats appeared on the lesion at the surface of the fruit and a number of sclerotia formed on the fruit near the soil line. The sclerotia were globoid in shape, 1${\sim}$3 mm in size, and white to brown in color. The hyphal width was measured 3 to 8 ${\mn}$. The optimum temperature for mycelial growth and sclerotia formation was 30 on PDA. Typical clamp connections were observed in hyphae of grown for 4 days on PDA. On the basis of symptoms, mycological characteristics and pathogenicity to the host plant, this fungus was identified as Sclerotium rolfsii Saccardo. This is the first report of the fruit rot of Melon caused by S. rolfsii in Korea.

• Bulletin of the Korean Chemical Society
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• v.18 no.7
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• pp.695-702
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• 1997

The objective of this work is to determine the sugar profiles in commercial fruit juices, and to obtain chemometric characteristics. Sugar compositions of fruit juices were determined by HPLC-RID and GC-FID via methoxymation and trimethylsilylation with BSTFA. The appearance of multiple peaks in GC analysis for carbohydrates was disadvantageous as described in earlier literatures. Fructose, glucose, and sucrose were major carbohydrates in most fruit juices. Glucose/fructose ratios obtained by GC were lower than those by HPLC. Orange juices are similar to pineapple juices in the sugar profiles. However, grape juices are characterized by its lower or no detectable sucrose content. In addition, it was also found that unsweeten juices contained considerable level of sucrose. Chemometric technique such as principal components analysis was applied to provide an overview of the distinguishability of fruit juices based on HPLC or GC data. Principal components plot showed that different fruit juices grouped into distinct cluster. Principal components analysis was very useful in fruit juices industry for many aspects such as pattern recognition, detection of adulterants, and quality evaluation.

• The Korean Journal of Food And Nutrition
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• v.29 no.4
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• pp.513-520
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• 2016

Recently, the incidence of cardiovascular diseases including high blood pressure and heart disease has increased with increased meat consumption in Korea. This study was performed to determine the optimal mixing ratio among ratios of 0, 1:0, 0:1, 1:1, 2:1, and 1:2 of mulberry leaf powder to mulberry fruit powder based on the anti-inflammatory effects. Then, the quality characteristics of the sauce for meat prepared with different mixing ratios (0, 1:1, 1:2, 1:3, 1:4, and 1:5) of mulberry leaf powder to mulberry fruit powder were assessed. The inhibitory effects of ML2MF1 (2:1 ratio of mulberry leaf powder to mulberry fruit powder) on NO and TNF-${\alpha}$ production were superior to those of other mixing ratios. With respect to color values of the sauce for meat prepared with different mixing ratio of mulberry leaf powder to mulberry fruit powder, as the mulberry fruit powder mixing ratios was increased, redness was increased but lightness and yellowness were decreased. The sensory evaluation of ML1MF5S (1:5 ratio of mulberry leaf powder to mulberry fruit powder) sauce for meat showed the highest score with respect to color, smell, taste, harmony with meat and the overall preference. In conclusion, as the mulberry leaf powder mixing ratio was increased, the anti-inflammatory activities were increased. But sensory evaluation scores were increased as the mulberry fruit powder mixing ratio was increased. Therefore, by performing further study, the method to increase mulberry leaf powder in the mixing ratio for improving the sensory evaluation should be provided.

• Journal of the Korean Institute of Landscape Architecture
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• v.23 no.3
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• pp.144-154
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• 1995

The fruit color characteristics and persisting period of deciduous woody landscape plants were investigated through the field survey in Suwon region from January 1, 1992 to March 20, 1993. The summary of the study results was as follows; The total fruit color persisting period was about 320 days from May 1, 1992 when Prunus mume was beginning of fruit coloring, to March 20, 1993 when the fruits of Platanus occidentalis and platanus X acerifolia were persisting. And the plants of fruit persisting period over 60 days after leaf falling were Vibumum erosum, Ilex serrata, Ilex verticillata 'Christmas Cheer', Platanus X acerifolia, Platanus occidentalis, Berberis thunbergii 'Atropupurea', Ligustrum obtusifolium. According to the KBS standard color number, 52.6% of of the fruit color were red, 18.9% yellow, 11.6% black, green 9.5%, white 2.1%, violet 1.1%, and red is followed black 4.2%. Evodia daniellii, Ilex verticillata 'Christmas Cheer', Ilex serrata, Ginkgo biloba, Lindera obtusiloba, and Lindera erythrocarpa should be planted male and female species together for fruits. We got the new information on the fruit color characteritics and persisting period of Malus 'Hopa', Malus 'Almey', Malus 'Pioneer X', Acer rubrum, Malus prunifolia, Pyrus serotina, Berberis thunbergii 'Atropurpurea', Vibumum rhytidophyllum, Rosa spp. Vitis vinifera, Vaccinium angustifolium, Ilex verticillata 'Christmas Cheer', Magnolia stellata, Aronia arbutifolia, Sorbus alnifolia, Lonicera japonica var. aueroreticulta, and Ligustrum X vicaryi. And we need to introduce new cultivars of woody landscape plants including Malus spp, Berberis spp, Sorbus alnifolia yellow autumn leaf clone etc. for the better planting design. The fruit persisting period of woody landscape plants studied by fruit name was that sorosis 276 days, samara 155 days, legume 153 days, hip 133 days, pome was 124 days, drupe 92 days, berry 73 days, capsule 67 days, follicle 55 days and nut 52 days respectively.

• Journal of Korean Society of Forest Science
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• v.111 no.4
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• pp.548-556
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• 2022

In this study, basic data were obtained to determine the optimal cultivation method to achieve stable fruiting and yield increase in "Cheonhwang" jujube trees. Accordingly, thefructification, fruit characteristics, and yield according to tree age were analyzed. The mean (and range of) tree height, crown area, stem diameter near the root, clear stem length, number of main branches, and distance between main branches were 235.6 (217.4-253.8) cm, 3.5 (3.1-4.1) m², 5.5 (4.0-7.1) cm, 70.6 (66.2-72.7) cm, 9.7 (8.6-10.5), and 10.4 (7.9-14.2) cm, respectively. Correlationanalysis results indicated that tree age was positively correlated with crown area, stem diameter near the root, and clear stem length but not with the number of main branches. The mean number (and range) of fruit per fruit-bearing mother shoot and tree were 18.3 (16.7-18.3) and 170.7 (157.9-178.3), respectively. Tree age was not significantlycorrelated with fruiting characteristics (i.e., the numbers of fruit-bearing mother shoots per main branch, fruit-bearing shoots per fruit-bearing mother shoot, fruit per fruit-bearing shoot, and fruit per tree). Given that the shape of jujube trees is constantly managed according to the growing area and greenhouse type, the tree growth characteristics were more affected by tree management techniques than by tree age. The mean (and range of) fruit weight, fruit hardness, and soluble solid content were 28.6 (27.7-30.3) g, 29.4 (28.5-30.4) N, and 20.4 (19.3-21.0) °brix, respectively, and these fruit characteristics were not significantly correlated with tree age.The average yield per tree of the 'Cheonhwang' jujube cultivar was 4.9 (4.8-5.0) kg, which was not significantly correlated with tree age.