• Journal of Bio-Environment Control
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• v.18 no.4
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• pp.436-441
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• 2009

The experiment was conducted to investigate the effect of nitrogen and potassium sources on growth and yield of strawberry 'Seolhyang' and 'Maehyang' in fertigation culture. The plant fresh and dry weight were higher in urea + potassium sulfate and ammonium sulfate + potassium sulfate as nitrogen and potassium sources than others in both varieties. But there were no significant difference among nitrogen and potassium sources in other growth characteristics, such as plant height, no. of leaf, crown diameter etc. Also, the marketable yield of fruit were higher in urea + potassium sulfate and ammonium sulfate + potassium sulfate in 'Seolhyang' than other treatments. 'Maehyang' was better in both treatments but there was no significant difference. The fruit qualities, such as total soluble solid, hardness, acidity, vitamin C content were not significant difference among the treatments. The acidity of soil was tended to decrease but EC was tended to increase highly in ammonium sulfate treatments as a nitrogen source. As above results, the urea and potassium sulfate were recommended as nitrogen and potassium sources for the fertigation culture of strawberry 'Seolhyang' and 'Maehyang'.

• Korean Journal of Food Science and Technology
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• v.45 no.2
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• pp.191-198
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• 2013

The storage quality of fresh Sulhyang strawberries packaged under modified atmospheres was investigated to examine the effect of high $O_2$ on the fruit. Fresh strawberries were packed into PP trays and top-sealed with PET/PP film. Initial gas compositions inside the packages were varied with air, 40% $O_2$/60% $N_2$, 60% $O_2$/40% $N_2$, and 80% $O_2$/20% $N_2$. Sealed packages in PE film bags with air and perforated PP trays were also used as another treatment and control, respectively. Quality attributes and viable cell counts of pathogenic bacteria were assessed during storage at $5^{\circ}C$ for 12 days. High $O_2$ concentration showed no significant effects on the physicochemical and microbial qualities of strawberries. Fruit packaged in PE film bags with 6-15% $O_2$ and 7-9% $CO_2$ during storage had the lowest viable cell counts of inherent microorganisms among the treatment samples. Growth of pathogenic bacteria was suppressed in perforated packages where molds occurred frequently. In an overall sensory aspect, the PE film packages exhibited higher scores than the others at the end of storage period. The experimental results suggested that gas-permeable film packaging with an appropriate combination of $O_2$ and $CO_2$ rather than gas-barrier tray packaging with an initially high $O_2$ concentration would be suitable for improving the storability of strawberries.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.6
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• pp.975-982
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• 2013

In this study, we evaluated the physicochemical, microbial, and sensory characteristics of Makgeolli made with loquat fruits during fermentation. The pH values of all samples decreased after 3 days of fermentation, with a final pH ranging from 3.91 to 4.05. Total acidity increased (from 0.71 to 0.76%) from the addition of loquat fruits after 15 days of fermentation. Amino acid content increased (from 0.13 to 0.22%) with fermentation time after 15 days of fermentation. Total sugar and reducing sugar content decreased with fermentation, but was significantly higher with the addition of loquat fruit. The alcohol content of the loquat-added groups was also higher compared to the control group after 15 days of fermentation. The microbial and yeast count of all samples increased to its maximum after 3 days and then decreased after 5 days of fermentation. The sensory score of Makgeolli made with 3% loquat fruit showed higher values than other samples. The results of this study suggest that loquat effectively serves as a natural additive for improving the sensory qualities of Makgeolli and potentially other foods.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1140-1145
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• 1998

Low density polyethylene (LDPE) films incorporated with 1% antimicrobial agents of Rheum palmatum extract, Coptis chinensis extract, and Ag-substituted inorganic zirconium matrix, were applied to modified atmosphere packaging of 200 g fresh strawberries. Plain LDPE film package, PVC wrap and perforative pinhole package of the film impregnated with 1% Rheum palmatum extract were also constructed for comparative purpose. All the packages were stored for 13 days at $5^{\circ}C$ and measured in package atmosphere, microbial count and quality attributes of the strawberry fruits. The antimicrobial LDPE films retarded the growth in total aerobic bacteria, lactic acid bacteria and yeast on the fruits, and resulted in significantly lower decay. The degrees of reduced microbial growth and fruit decay in the antimicrobial film packages were more pronounced, when applied by hermetical sealing to produce the modified atmospheres of low $O_2$ (<4.0%) and $CO_2$ concentrations with $6.3{\sim}9.0%$. The hermetically sealed packages of antimicrobial LDPE films also showed better retention of fruit firmness and did not give any negative effect on the physical and chemical qualities of strawberries.

• Horticultural Science & Technology
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• v.28 no.4
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• pp.574-579
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• 2010

Waste nutrient solution (WNS) that was the drained nutrient solution of Horticultural Research Institute of Japan for culture tomato in perlite hydroponics showed $1.9-2.4dS{\cdot}m^{-1}$ of EC and 5.7-7.1 pH from April to July. Although ${NH_4}^+-N$ concentration of WNS decreased remarkably, the other nutrients did not change significantly, as compared with supplied solution. There were no significant differences in plant height, stem diameter, and the other growth characteristics of tomato plants grown by 2 fertigation nutrient solutions; BHF (Bountiful Harvest Fertilizer, 10% of N, 13% of $PO_4$, 13% of K, 0.05% of B, 0.05% of Zn, and 0.0023% of Cu that made in Korea) and Megasol (11% of N, 8% of $PO_4$, 34% of K, 0.032% of Mn, 0.002% of B, 0.048% of Fe, 0.0122% of Zn, and 0.0023% of Cu that made in Belgium.); however, the chlorophyll content of tomato leaf was highest in WNS. The fresh and dry weight of tomato plants were higher in 3 fertigation treatments than irrigation of tap water, while there were no significant differences in fresh and dry weight among the 3 fertigation treatments. The mineral content of tomato leaf also did not show any differences among the 3 fertigation treatments and any regular tendency in all minerals. Total yield, fruit weight and fruit numbers of tomato were higher in WNS, followed by Megasol, BHF and control, although there were not any difference among the 3 fertigation nutrient solution treatments. BER(blossom-end rot)of tomato fruits decreased in fertigation treatments, especially, fruits grown in WNS and BHF showed lower BER. However, the transpiration rate of leaf was higher in control, followed by BHF, WNS and Megasol, The fruit size and soluble solids content was higher in 3 fertigation nutrient treatments than control. These results suggest that WNS can be used for fertigation solution in tomato because yield and quality of tomato fruit grown in WNS fertigation treatment were similar to those in 2 fertigation nutrient solutions treatments(BHF, Megasol).

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.367-380
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• 2010

Various contents of Rosa rugosa Thunb. fruit(0, 10, 20%), which is grown along the seashore of Gangwon province, were applied to apple jams having different sugar concentrations(20, 40, 60%). The resulting jams were analyzed using a sensory scoring test as well as a response surface methodology to identify the optimum conditions for the preparation of high-preference apple jams. The sensory properties based on sense of sight, smell and taste appeared to be linked to the sugar contents. It could be attributed to the presence of flavor compounds and pigments generated from the caramelization of sugar molecules during heat processing. On the other hand, rheological properties such as viscosity and spreadability were associated with Rosa rugosa fruit content, which was also verified by textural analysis of the jams. As the contents of Rosa rugosa increased, the hardness, gumminess, and chewiness of the jams decreased, which eventually might have contributed to the less thick and thus more spreadable sensory characteristics. Sensory evaluation revealed that apple jams were preferred when prepared with $\leq$10% of Rosa rugosa fruit and $\geq$55% of sugar contents. In particular, apple jams containing 10% Rosa rugosa and 60% sugar showed better mechanical qualities as well as higher sensory preference among 10 jams formulated using central composite design.

• Journal of Sericultural and Entomological Science
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• v.52 no.2
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• pp.134-141
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• 2014

This study was examined the pollinating activity and the economical effect according to numbers released of Apis mellifera in the $825m^2$ strawberry (Seolhyang var.) vinyl-houses. The time-zone of pollinating activity relative to numbers of honeycomb released at the strawberry (Seolhyang var.) vinyl-houses was together from 9A.M. to 4P.M., and the peak time of pollinating activity was 11A.M.. The effects on pollinating activity relative to the honeycomb numbers in the honeybee hive released at the strawberry houses were ordered 5 honeycombs (11,000 heads), 4 honeycombs (8,800 heads) and 3 honeycombs (6,600 heads). The rate of workers lost in A. mellifera hives with 5 honeybee combs and 4 honeycombs during the strawberry cultivating period were lower than that of 3 honeycombs. The rates of fruit set by pollinating activity relative to the honeycomb numbers in the honeybee hive released at the strawberry vinyl-houses were same level with over 98%. The fruit qualities; No. of seeds, sugar content and rate of normal fruit set were same level, but fruit weights were ordered 5 honeycombs in 37.2 g, 4 honeycombs in 35.6 g and 3 honeycombs in 32.6 g. The marketing incomes of 4 honeycombs and 5 honeycombs were 9% to 13% higher than that of 3 honeycombs, respectively. Therefore, when the strawberry (Seolhyang var.) was planted at $825m^2$ of a vinyl-houses, it was surveyed that the most suitable numbers of honeycomb were over 4 honeycombs (8,800 heads).

• The Korean Journal of Food And Nutrition
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• v.24 no.2
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• pp.145-152
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• 2011

This study was conducted to investigate the meal quality and dietary behaviors of low-income family children by qualitative method. The subjects were 12 children(2 boys and 10 girls) aged 7 to 11, enrolled in an after-school care center in Kimpo, Gyeonggi province. Most of their mothers had jobs(83.3%) and 75% were the beneficiaries of a government assistance program. When compared using body mass index(BMI) percentile, 16.7% of the subjects were classified as being overweight. The food intake patterns and meal qualities were evaluated from dietary records for three non-consecutive days. The mean dietary diversity score(DDS) was 3.8, suggesting at least one food group was deficit. Only 8.3% of the records indicated a satisfactory intake of all five food groups, and fruit was the most deficit food group(58.3%). Also, the proportion of balanced of meals was low, especially breakfast(36%), in that main dish(the source of protein) was not included. The children had problematic eating behaviors, such as an unbalanced diet, eating meals in a hurry, skipping breakfast, and irregular meal times. They answered that they liked to eat simple meals and convenient foods. In conclusion, nutrition education should incorporate strategies to reach families and help with meal planning and management, as well as modifying the eating behaviors of children, in order to improve nutritional status.

• Food Science and Preservation
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• v.9 no.2
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• pp.148-153
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• 2002

Effect of the thickness of low density polyethylene(LDPE) Film as packaging material on changes in physicochemical characteristics of mature-green mume (Prunus mume Sieb. et Zucc) fruits during storage at different temperatures(0, 10 and 25$\^{C}$) were investigated. Fruit samples stored in pouches with 30㎛ thickness of LDPE film maintained well not only external qualities such as Shape and firmness, but also internal chemical properties such as pH, acidity, the content of soluble solid and chlorophyll, and color, comparing with samples stored without packaging material or in other pouches with different film thickness(20 and 40㎛). From the results, it was found that the maintenance of quality of mature-green mume fruits during storage at 0, 10 and 25$\^{C}$ closely related to the changes in respiratory conditions for fruits affected by the film thickness of the packaging material.

• Journal of the Korean Society of Food Culture
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• v.36 no.1
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• pp.84-91
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• 2021

The oriental plum (Prunus salicina) is one of the most popular fruits in Korea due to its sweet taste and pleasant aroma. The objective of this study was to analyze the quality characteristics and antioxidant activities of a puree made using plums stored at low-temperatures. The quality characteristics were determined by estimating total soluble solids (TSS, °Brix), titratable acidity (TA, % citric acid), TSS/TA ratio, pH, colors, sugar content, and sensory profiles. The antioxidant effects were estimated by total polyphenol and flavonoid content and radical scavenging activity. The results showed that the plum puree containing both the flesh and the peel had markedly higher red coloration (a⁎ value) than the puree without the peel, while yellow coloration (b⁎ value) and lightness (L⁎ value) were lower in the puree without the peel than with the peel. The sensory qualities including the plum taste and flavor, texture as well as overall acceptance showed no significant variation between the samples. Meanwhile, the total polyphenol/flavonoid content and radical scavenging activities were significantly improved by the presence of fruit peel and by frozen storage. These findings suggest that frozen plums could be a suitable ingredient for making a puree and concentrate for the food manufacturing industry.