• Applied Biological Chemistry
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• v.14 no.1
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• pp.35-41
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• 1971

Changes in fatty substance of hot pepper fruit during the after-ripening period were studied for both neutral and polar fatty substance. The results obtained from these studies are tabulated as follows; 1. Total fatty substance decreased as the after-ripening proceeded, while neutral fatty substance was least during the climacteric period. Polar fatty substance showed sudden drop in the amount during the post-climacteric period. 2. Fatty acid composition in neutral fatty substance showed that there is decrease in linoleic acid during the post-climacteric period, and in myristic acid and oleic acid respectively during the climacteric period. Stearic acid contents also drops sharply as after-ripening proceeds. 3. Value for saturates to unsaturates in and the amount of neutral fatty substance became least during the climacteric period, indicating that there is relationship between metabolism of neutral fats and climacteric rise. 4. Fatty acid composition of polar fatty substance showed that there is decrease in linoleic acid when after-ripening takes place whereas linolenic acid increases. These became reverse in the amounts after the climacteric period, suggesting that these changes may be useful to indicate true maturity of the fruits.

• Korean Journal of Agricultural Science
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• v.36 no.2
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• pp.147-158
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• 2009

This study was conducted to investigate the effect of 1-MCP, market temperature and combination treatment of freshing agent with 1-MCP on fruit quality of 'Hong Bak' peach (Prunus persica Batsch). The 1-MCP treatment at the rate of 1000ppb showed the best results in delaying the firmness loss and skin color development during shelf life without any detrimental effects on fruit quality. Moreover, positive effects of 1-MCP on fruit quality parameters were more significant in the fruits stored at $30^{\circ}C$ of high temperature shelf life than those of $20^{\circ}C$. The combination treatment of carbon ceramic with 1-MCP showed a beneficial effects including a prevention of firmness loss and maintaining external appearance during the five days of room temperature storage of 'Hong Bak' peach.

• Horticultural Science & Technology
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• v.33 no.2
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• pp.196-201
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• 2015

Lysophosphatidylethanolamine (LPE) affects the quality of flowers, fruits, and other horticultural products. Studies have provided evidence that LPE can accelerate ripening of fruits and prolong shelf-life at the same time. In this study, the influence of LPE on anthocyanin accumulation and phytochemical characteristics of sweet cherry was investigated. LPE ($10mg{\cdot}L^{-1}$) was applied to a commercial sweet cherry c.v. '0900 Ziraat' orchard two and four weeks before harvest for two treatment years (2011 and 2012). Preharvest applications of LPE resulted in significant improvement in both pomological and phytochemical attributes at harvest. LPE treatment led to a 17% increase in fruit weight and a 6% increase in soluble solid content when averaged over two experimental years. Fruit phytochemical content and antioxidant capacity were increased significantly. The average total phenolic content of LPE-treated fruits for the two years was $703{\mu}g$ gallic acid equivalent (GAE)/g fresh weight (g FW) compared to $569{\mu}g$ GAE/g FW in the untreated control. Fruits treated with LPE had a 27% and 16% more anthocyanin than the control fruits in 2011 and 2012. Antioxidant capacity of fruits, as measured by TEAC (Trolox equivalent antioxidant capacity) assay, was 12.5 and $11.4{\mu}mol$ TE/g FW in LPE-treated and untreated control fruits, respectively, when averaged over two experimental years. Our results suggest that preharvest application of LPE may have the potential to increase anthocyanin accumulation, improve fruit quality and enhance phytochemical characteristics of sweet cherries.

• Horticultural Science & Technology
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• v.30 no.3
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• pp.243-249
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• 2012

Hexokinase is the first enzyme in the hexose assimilation pathway; it acts as a sensor for plant sugar responses, and it is also important in determining the fruit sugar levels. The full-length cDNA of a hexokinase gene was isolated from loquat through reverse transcription polymerase chain reaction (RT-PCR) and rapid amplification of cDNA ends, which was designated as EjHXK1. EjHXK1 is 1,839 bp long and contains an entire open reading frame encoding 497 amino acids. The predicted protein of EjHXK1 shares 72%-81% similarity with other plant hexokinases. Phylogeny analysis indicated that EjHXK1 is closely related to maize and rice hexokinases. Transient expression of the 35S: EjHXK1-GFP fusion protein was observed on the cell membrane and cytoplasm. Real-time RT-PCR indicated that EjHXK1 is expressed in loquat leaves, stems, flowers, and fruits. EjHXK1 transcripts were higher during early fruit development, but decreases before maturation, which is consistent with hexokinase enzyme activity during fruit development and conducive for hexose accumulation in mature fruits. These results imply that EjHXK1 may play important roles in the regulation of sugar flux during fruit ripening.

• Korean Journal of Plant Tissue Culture
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• v.28 no.5
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• pp.255-261
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• 2001

Vitis vinifera thaumatin-like protein (VVTL1) is a fruit-specific and ripening-related protein in grape. In order to isolate VVTL1-homolog gene and fruit-specific promoter from Campbell cultivar, we isolated a genomic clone containing VVTL1-homolog gene from grape genomic library through plaque hybridization. VVTL1-homolog gene has an intronless genomic structure, which the pattern is matched with those of other PR5 genes such as osmotin and osmotin-like protein genes. Transcription start site was determined by primer extension analysis. The promoter region of VVTL1-homolog gene contains a sequence or structure, especially the location and number of TCA box and ABRE (abscisic acid-responsive element), distinct from other reported plant PR5 genes, though with several known functional elements such as a TATA box and CAAT box. These results suggested that VVTL1-homolog gene may be regulated by a plant hormone, abscisic acid, and one or several stresses such osmotic pressure and pathogen infection. The isolation of fruit-specific promoter may be helpful to breed a genetically modified grape with valuable phenotype or materials in fruits.

• Horticultural Science & Technology
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• v.16 no.2
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• pp.215-218
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• 1998

The effects of $CaCl_2$ foliar application on inhibition of the occurrence of abnormally fermented fruit and chemical composition of oriental melon (Cucumis melo L. var. makuwa Mak. cv. Gumssaragi-eunchun) were examined. $CaCl_2$, applied at 0.3~0.7%, had an apparent inhibitory effect on occurrence of abnormally fermented fruit when sprayed three times at five days intervals from 10 days after flowering. The effect of $CaCl_2$ was diminished when the field was irrigated during the ripening period. Sugar content in the fruits was not affected by the $CaCl_2$ treatment. The Ca content was higher in the normal fruit than in the fermented ones, but no difference was noted in the K and Mg levels. The occurrence of fermented fruit was increased when the applying nitrogen levels were less (10kg) or higher (25kg/10a) than normal supply. The nitrogen application had no effect on the calcium content in fruits.

• Food Science and Preservation
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• v.15 no.5
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• pp.749-753
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• 2008

To assess the relationship between anti-oxidant and immunomodulatory activities of Diospyros kaki Thunb. fruit, we harvested persimmons on the first Friday of every month from July to October, and conducted a DPPH assay, a T-bet promoter assay, and an ELISA for IL-4 determination. Anti-oxidant activity increased as fruit weight rose. When the fruit was extracted with five different solvents, and the extracts examined for radical scavenging activity, such activity exhibited a pattern similar to that seen when anti-oxidant activity was assessed. T-bet promoter activity decreased on ripening, whereas IL-4 expression increased, as tested in a DNFB-induced animal model. Collectively, the results suggest that inflammation-inhibitory activity, valuable in treatment of some immune diseases, rises as persimmons ripen.

• Horticultural Science & Technology
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• v.31 no.2
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• pp.194-202
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• 2013

The aim of this work was to study the changes in fruit quality and antioxidant activity depending on ripening levels, storage temperature and storage periods in two strawberry cultivars (Fragaria ${\times}$ ananassa cvs. Daewang and Seolhyang). Fully ripe strawberry fruits (100% colored fruits) and unripe strawberry fruits (50% colored fruits) were harvested and then stored at $4^{\circ}C$ and $15^{\circ}C$ for 10 days, respectively. Hardness, phytochemicals, sugars, organic acids and antioxidant activity of strawberry fruits were measured after storage for 5 and 10 days, respectively. When fruit hardness was compared between the two cultivars, 'Daewang' showed a greater degree of fruit hardness than 'Seolhyang'. 'Daewang' also showed higher amounts of phenolic compounds and sucrose than 'Seolhyang'. In contrary to this, 'Daewang' was shown to contain lower amounts of anthocyanin and fructose than 'Seolhyang'. However, antioxidant activities of both cultivars were almost identical. When the effects of storage temperature were examined on fruit hardness, fruits stored at $4^{\circ}C$ showed a higher degree of hardness than those stored at $15^{\circ}C$. During the period of fruit storage at $4^{\circ}C$ or $15^{\circ}C$, both cultivars showed marked decline in the contents of phenolic compounds as well as sucrose. Contrastingly, they showed higher amounts of anthocyanin and glucose after 10 days of storage. On the other hand, the contents of organic acids in strawberry fruits were influenced only by the period of storage, not depending on cultivars or temperatures. Antioxidant activities of fully ripe fruits declined remarkably after 10 days of storage, as compared to unripe fruits which showed a minor decrease or increase. When fully ripe fruits of both cultivars were stored at different temperatures, those stored at $15^{\circ}C$ showed a significant decrease in the antioxidant activity as compared to those stored at $4^{\circ}C$. However, changes of antioxidant activity in unripe fruits were minor. These observations in order to supply high quality strawberry suggest that fully ripe strawberry fruits should be harvested for the short-term storage and the appropriate ripe level fruit should be harvested for the long-term storage. Storage temperature is appropriate at $4^{\circ}C$.

• Journal of Bio-Environment Control
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• v.19 no.2
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• pp.117-121
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• 2010

To investigate effects of binding treatments of branches (FMB, fruiting mother branch; PSB, secondary scaffold branch; SSB, primary scaffold branch) on enlargement and coloring of persimmon 'Fuyu' fruits in ripening period, the branches were bound by steel wire. For eight weeks after binding treatments, Hunter $a^*$ of fruit peel in FMB and SSB binding treatments was more increased than in the others. In fruit characteristics harvested at eight weeks after the binding treatments, the fruit weight was heavier in the binding treatments than in control, the first of those was in SSB binding. The fruit height was higher in SSB binding than in the others, but the fruit diameter was longer in FMB and SSB binding treatments. Solid soluble content was higher in FMB and PSB binding treatments. $Chroma^*$ of the fruit peel was higher in FMB and PSB binding treatments as Hunter $a^*$ and $b^*$ values were higher and lower in FMB and SSB binding treatments, respectively. Lycopene and $\beta$-carotene content in the fruit peel were higher significantly in PSB and SSB binding treatments, total chlorophyll content in all the binding treatments was lower than in control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.621-628
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• 2002

Effect of the thickness of packaging film on the ripening of mature-green mume (Prunus mume Sieb. et Zucc) fruit was investigated by measuring physicochemical changes of the fruit during storage. Fruits were packaged using low density polyethylene (LDPE) films with thicknesses of 20, 30, and 40$\mu$m and stored at the room temperature. The physicochemical properties such as contents of various pectic substances, molecular weight distribution of soluble pectic substances, and surface image of the fruit were determined during storage of 8 days. In general, regardless of the thickness of the films applied, a content of water-soluble pectin (WSP) in the fruit was increased during storage, but both contents of HCI- soluble pectin (HSP), and Ca and Mg in total alcohol-insoluble solids were decreased. Sephacryl S-300 gel filtration study revealed that fractions of high molecular weight HSP and WSP decomposed into lower molecular weight pectins during storage. The scanning electronic microscope also identified a significant structural change of the fruit skin over the storage time. It could be concluded from the results that fruits packaged with LDPE 30${\mu}{\textrm}{m}$ film maintained the highest physicochemical quality of green mume fruit during storage.