• Mycobiology
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• 제41권1호
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• pp.63-66
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• 2013

This study was conducted to identify a suitable color of light for development of the fruit body in Hypsizygus marmoreus. To accomplish this, samples were irradiated with blue (475 nm), green (525 nm), yellow (590 nm), or red (660 nm) light emitting diodes (LEDs) to induce the formation of fruiting bodies after mycelia growth. The diameter and thickness of the pileus and length of stipes in samples subjected to blue LED treatment were similar to those of subjected to fluorescent light (control), and the lengths of the stipes were highest in response to treatment with the red LED and darkness. The commercial yields of plants subjected to blue and green LED treatment were similar to those of the control. In conclusion, cultivation of H. marmoreus coupled with exposure to blue LED is useful for inducing high quality fruit bodies as well as higher levels of ergosterol, DPPH radical scavenging activity, total polyphenol content and reducing power.

• 동아시아식생활학회지
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• 제24권5호
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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%.

• Journal of Microbiology and Biotechnology
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• 제33권4호
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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.

• 한국조리학회지
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• 제18권2호
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• pp.216-227
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• 2012

본 연구는 품종이 다른 오디즙(청일뽕, 과상2호)을 샐러드 드레싱에 첨가(0, 10, 20, 30%)하여 품질특성을 평가하였다. 샐러드 드레싱의 pH는 오디즙 첨가량이 증가할수록 감소하였고 과상 2호 첨가군이 높게 나타났다. 점도와 당도는 오디즙 첨가량이 많을수록 증가하였다. DPPH 전자공여능은 대조군이 15.60%였으며 오디즙 첨가군이 19.73~50.83%으로 더 높았으며 과상 2호 첨가군이 청일뽕 첨가군보다 DPPH 전자공여능이 더 높았다. 오디즙 첨가량이 증가할수록 명도 L값과 황색도 b값은 낮아졌으나 적색도 a값은 높아졌다. 관능검사 결과 오디즙 30% 첨가군이 가장 높게 평가되었으며 샐러드와의 조화도에서도 30% 첨가군이 가장 좋게 평가되었다. 이상으로 과상2호 오디즙 30%첨가군이 가장 높게 평가되었다.

• 원예과학기술지
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• 제34권1호
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• pp.32-45
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• 2016

Fruit bagging has been widely practiced in peach cultivation to produce high quality and unblemished fruit. Moreover, fruit bagging has been utilized to study the effect of shading on the quality of fruit. We conducted a proteomic analysis on peach fruit to elucidate the biochemical and physiological events that characterize the effect of bagging treatment. Comparative analysis of 2D electrophoresis (2-DE) gels showed that relative protein levels differed significantly at 125 DAFB (days after full bloom), as well as at 133 DAFB in fruit that had been bagged until 125 DAFB, followed by exposure to sunlight. Most of the proteins with altered expression were identified by MALDI TOF/TOF. Twenty-one proteins with differential expression among the groups were identified at 125 DAFB, while thirty proteins with differential expression among the groups were identified at 133 DAFB. The analysis revealed that expression of proteins involved in photosynthesis, stress responses, and biochemical processes influencing metabolism were altered during bagging treatment, suggesting that regulation of the synthesis of carbohydrates, amino acids, and proteins influenced fruit size, solid/acid ratio, and peel color. This work provides the first characterization of proteomic changes in peach in response to fruit bagging treatment. Identifying and tracking protein changes may allow us to better understand the mechanisms underlying the effects of bagging treatment.

• 한국미생물·생명공학회지
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• 제21권6호
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• pp.520-526
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• 1993

A morphologically different form of Ganoderma lucidum was isolated from a cultivator's farm, and its optimum growth conditions were determined. A major difference in their morphology was color of fruit bodies. Fruit bodies of the mutant were white wherase those of normal Ganoderma lucidum were red. Spores of the mutant were global and mycelia were thin. Mycelial growth of this white mutant was favorable on potato sucrose agar medium, and optimum pH of the medium was 5.5.

• 농업과학연구
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• 제21권2호
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• pp.81-91
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• 1994

식물 생장조절제인 ethephon과 dichlorprop 처리가 배 '신고' 과실의 생장과 성숙에 대한 영향을 살피기 위하여 만개후 8주를 전후하여 시기와 농도를 달리 처리한 다음 과실의 비대 생장과 숙기에 대한 영향을 조사하였다. Ethephon은 25-100ppm, dichlorprop는 20-4ppm 농도 범위에서 처리 시기나 농도에 관계없이 모두 과실의 비대 생장을 억제시켰으며 괴질 비대 억제효과는 처리 농도가 높을수록 커지는 경향이었다. 반면에 과육의 정도는 약제 처리에 의하여 빠르게 저하된 경향이었으며 특히 ethephon 10ppm처리시 성숙기의 경도가 다른 처리에 비하여 유의하게 낮았다. 반면에 지색은 약제 처리시 빠르게 변화하였고 따라서 숙기는 ethephon 처리시 2-3일, dichlorprop 처리시 3-4일 촉진되었다. 또한 두 약제 모두 과실의 ethylene 생합성량의 증가를 촉진시켰으며 최대 생합성량도 증가된 경향이었다. 또한 수확기의 phenol 함량도 약제 처리에 의하여 감소된 경향이었다. 그러나 가용성 고형물 및 산 함량은 약제 처리의 영향을 거의 받지 않았다.

• 한국식품저장유통학회지
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• 제21권5호
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• pp.652-660
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• 2014

수확 후 매실의 미생물학적 안전성 확보를 위해 0.5% citric acid와 0.1% Tween 20 단일 및 병합 처리 후 $4{\pm}1^{\circ}C$에서 7일간 저장하면서 미생물 수 및 품질 변화를 조사하였다. Citric acid와 Tween 20 병합 처리 후 총 호기성 세균과 효모 및 곰팡이 수는 대조구와 비교하여 각각 2.06, 2.22 log CFU/g으로 가장 높은 감소 효과를 보였으며, 이러한 효과는 저장 7일 동안 유지되었다. 매실의 유기산 함량을 분석한 결과, malic acid, citric acid, oxalic acid의 순서로 높은 함량을 나타냈고, 모든 처리구에서 유의적인 차이가 없었으며, 저장 중 색도 역시 큰 차이를 보이지 않았다. 또한 매실의 저장성 증진 및 다양한 매실 가공품 제조를 위한 기초연구로써 탈수제를 이용한 건조 후 건조 매실의 품질 변화를 열품건조와 비교, 분석하였다. 탈수제 처리 건조가 열풍건조에 비해 높은 복원율을 나타냈고, 총 페놀 및 플라보노이드 함량 역시 열풍건조 보다 많았으며, 대조구와 유사한 함량을 유지하였다. 또한 건조 매실의 색도에 있어서도 탈수제 처리가 부정적 영향을 끼치지 않는 것으로 나타났다. 따라서 본 연구결과, 수확 후 매실에 citric acid와 Tween 20 병합 처리가 미생물학적 안전성을 확보함과 동시에 품질 변화를 일으키지 않는 효과적인 가공 전처리 기술이라고 생각되며, 탈수제 처리가 건조 매실의 품질을 높게 유지하며 저장성을 높일 수 있는 효율적인 건조 방법이라고 판단된다.

• 한국유기농업학회지
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• 제19권1호
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• pp.83-92
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• 2011

본 연구는 '신고' 배나무에 Ca처리 방법을 달리 했을 때 과실 내 무기성분과 품질 그리고 갈변율에 미치는 영향에 대해서 조사하였다. Ca 엽면시비는 대조구, Ca 관주처리, 그리고 Ca 엽면시비+IBA 관주 처리에 비해 유의적으로 높은 과실 내 Ca 함량이 나타났다. 과실내 Mg와 B 그리고 Mn 농도는 Ca 엽면시비에 의해 다른 처리구에 비해 오히려 낮거나 비슷한 수준이 나타났다. 과실의 착색은 처리구간에 별다른 차이가 없었다. Ca 엽면시비와 관주처리는 저온저장 후 0, 60, 100일 후에 대조구에 비해 과실의 경도를 유지시켰고 갈변율을 감소시켰다. 저온저장 100일 후에 10일간 상온에 두었을 때도 비슷한 현상이 나타났다. Ca 엽면시비+IBA 관주 처리의 경우 대조구에 비해 과실경도를 유지시켰지만, 과실의 갈변과 부패율은 대조구와 비슷한 수치를 보여서 이에 대한 연구가 필요하다고 하겠다.

• 한국환경농학회지
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• 제41권3호
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• pp.199-205
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• 2022

BACKGROUND: The freezing injury by pruning can be reduced by suspending pruning work when severe cold weather (-23 to -49℃) is forecast. Minimum air temperature of the study area, Gunwi region at February 3, 2012 was -21.9℃, and the subzero temperature continued until April 8, 2012. This study was conducted in two years to investigate the effect of delaying winter pruning until full bloom on shoot growth and fruit quality of 'Fuji'/M.9 apple trees. METHODS AND RESULTS: The time of pruning were March 26 for dormant, April 3 for bud break, and May 2 for full bloom. The winter pruning at full bloom significantly reduced fruit weight for two years compared with the control (winter pruning at dormant), and shoot growth was reduced only in the following year. There was no significant effect of delaying winter pruning at bud break on soluble solid content, fruit red color, return bloom, and pruning weight for two years compared with the control. CONCLUSION(S): These results indicated the delaying winter pruning at bud break of 'Fuji'/M.9 apple tree did not offer any disadvantage over comparable dormant pruning, since the fruit quality was not affected. The delayed pruning at full bloom resulted in decreased fruit weight, though shoot growth, fruit quality, and return bloom were not affected by the delayed pruning. So, the delayed pruning should be considered carefully only for the fruit tree orchards in diseases.