• Current Research on Agriculture and Life Sciences
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• v.1
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• pp.141-150
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• 1983

This report decribes the changes of internal browning and PPO in apples, when the method of storage was changed in the condition of low temperature. Internal browning was found more Fuji harvested in November than Fuji in October. The degree of internal browning was the highest during the storage of 0.09mm 2% and 0.06mm 2%, 0.06mm 20% was followed. In the subatmospheric storage with complete remove of $CO_2$ internal browning was not observed. During the storage of P.E. film bag, Fuji havested in November was higher than in October, and Fuji on 0.09mm 2% was higher than in 0.06mm, and Fuji during the storage of P.E. film bag was increased in PPO activity and PPO specific activity. During the subatmospheric storage with complete remove of $CO_2$, PPO activity of Fuji was little changed, but it's PPO specific activity was continuously decreased. PPO activity of Ralls was more higher than PPO activity of Fuji. PPO activity and PPO specific activity during the early stage of storage and the end stage of storage were little changed. Internal browning of Fuji was more effected $CO_2$ injury than chilling injury. There is no relation between internal browning and degree of PPO activity was effected by $CO_2$ and slightly related with internal browning.

• Horticultural Science & Technology
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• v.33 no.4
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• pp.535-541
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• 2015

'Taichung No. 2' is a new Asian pear cultivar developed in Taiwan with low chilling requirement; however, is likely to develop internal browning disorder under low temperature storage conditions. We investigated the impact of storage time on flesh browning disorder in pears harvested from 22 orchards in 2010 and 2011, and analyzed the levels of nutrients in different fruit parts such as the peel, flesh, and core. Calcium and potassium contents were higher in the flesh and peel, respectively, of more severely browned fruits, whereas a lower magnesium content was recorded in the peel and core of these fruits. Nitrogen and potassium contents in the peel, and calcium content in the flesh were positively correlated with browning disorder severity. By contrast, the magnesium content in the core was negatively correlated with browning disorder severity. However, the nutrient contents in fruits varied between the two sampling years considered. Only the K/Mg ratio was an effective predictor of the browning disorder severity and showed a positive linear correlation in the two years. We recommend that the K/Mg ratio should be lower than 10 to avoid severe browning disorder in pears.

• Mycobiology
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• v.37 no.1
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• pp.62-66
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• 2009

The internal stipe necrosis of cultivated mushrooms (Agaricus bisporus) is caused by the bacterium Ewingella americana, a species of the Enterobacteriaceae. Recently, Ewingella americana was isolated from cultivated white button mushrooms in Korea evidencing symptoms of internal stipe browning. Its symptoms are visible only at harvest, and appear as a variable browning reaction in the center of the stipes. From these lesions, we isolated one bacterial strain (designated CH4). Inoculation of the bacterial isolate into mushroom sporocarps yielded the characteristic browning symptoms that were distinguishable from those of the bacterial soft rot that is well known to mushroom growers. The results of Gram stain, flagellal staining, and biochemical tests identified these isolates as E. americana. This was verified by pathogenicity, physiological and biochemical characteristics, and the results of an analysis of the 16S rRNA gene sequences and the fatty acids profile. This is the first report of the isolation of E. americana from cultivated white button mushrooms in Korea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.2
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• pp.121-126
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• 1990

Internal mass transfer during osmotic concentration of apples in sugar solutions was exami-ned as a function of concentration temperature and immersion time of those solutions using moisture loss sugar gain molality and rate parameter. Influence of osmotic concentration processes on browning reaction was also evaluated compared to control In creasin the concen-tration and temperature of sugar solutions increased moistrue loss sugar gain molality and rate parameter. Water loss was rapid early in the process and then levelled off, The same phenomena were occurred on sugar gain only in higher concentration(60$^{\circ}$ brix). IN lower concentration (30$^{\circ}$brix) sugar gain was gradually increased during whole process. Moisture loss during osmotic concentration using a sugar solution(60$^{\circ}$ brix 6$0^{\circ}C$) with 180min immer-sion time was 45.79% Effect of osmotic concentration befor air dried to 4% M.C(wet basis) on browning reaction was significant. Minimum browning reaction during air drying was carried out using a pretreatment such as osmotic concentration in sugar solution(60$^{\circ}$brix 45$^{\circ}C$) with 150min immersion time(O.D=0.01) compared to control(O.D=0.17)

• Horticultural Science & Technology
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• v.19 no.1
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• pp.48-53
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• 2001

The study was conducted to examine the storage potential of recently developed oriental pears, 'Kamchun' and 'Chuhwang'. The content of soluble solids of 'Kamchun' pears was above 13.2% but the acidity was below 0.082% at three harvest dates. Although skin browning disorder did not occur in 'Kamchun', about 40% of fruits were affected by core breakdown especially when harvested after middle of October. In contrast, flesh browning was also observed in early harvested fruit. Flesh firmness of 'Chuhwang' was higher than that of 'Kamchun' at harvest as well as after storage. The acidity of 'Chuhwang' was constantly higher than that of 'Kamchun'. Severe skin browning (approximately 80%) occurred in 'Chuhwang' pears regardless of harvest dates. Also, more flesh browning disorder was found in fruit harvested early in the season. Further research is required to determine the optimum harvest date of both cultivars and postharvest managements to inhibit the physiological disorders.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.1
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• pp.208-213
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• 2021

There is a lack of studies comparing the internal quality of fruit with its external quality. However, issues of internal quality of fruit such as internal browning are important. We propose a method of classifying normal apples and internally browned apples using a near-infrared (NIR) non-destructive system. Specifically, we found the optimal wavelength and characteristics of the spectra for determining the internal browning of Fuji apples. The NIR spectra of apples were obtained in the wavelength range of 470-1150 nm. A group of normal apples and a group of internally browned apples were identified using principal component analysis (PCA), and a partial least squares regression (PLSR) analysis was performed to develop and evaluate the discriminant model. The PCA analysis revealed a clear difference between the normal and internally browned apples. From the PLSR, the correlation coefficient of the predictive model without pretreatment was determined to be 0.902 with an RMSE value of 0.157. The correlation coefficient of the predictive model with pretreatment was 0.906 with an RMSE value of 0.154. The results show that this model is suitable for classifying normal and internally browned apples and that it can be applied for the sorting and evaluation of agricultural products for internal and external defects.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• v.11 no.2
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• pp.423-426
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• 2006

• Horticultural Science & Technology
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• v.31 no.4
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• pp.429-436
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• 2013

Kimchi cabbage 'Choongwang' cultivar is mainly cultivated during summer in Gangneung area. 'Choongwang' cultivar was harvested in late July, applied with predrying, room cooling, and forced air cooling, and then packaged with/without 0.02 mm HDPE film to estimate the effect of postharvest treatment on quality characteristics (weight loss, trimming loss, firmness, SSC, color index, sensory evaluation) during 8 week storage at $2^{\circ}C$. Kimchi cabbage without 0.02 mm HDPE film showed high weight loss up to 13-20% while those of with liner were significantly lower. Also forced air cooling among the postharvest treatments was effective to reduce both weight loss and trimming loss. Appearance and freshness in sensory evaluation were the important factors in estimating good quality during storage. Liner treatment with forced air cooling showed highly significant for maintaining appearance and freshness ($P{\leq}0.01$). Color index was no differences between with/without 0.02 mm HDPE film and postharvest treatments. After 6 weeks storage in without 0.02 mm HDPE film with room cooling or control appearance was severely damaged and also internal browning was found. While in with 0.02 mm HDPE film internal browning was found after 8 weeks storage, just in room cooling or predrying treatment.

• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.307-312
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• 1989

Internal mass transfer during osmotic dehydration of carrots in sugar solutions was examined as a function of concentration, temperature and immersion time of those solutions using moisture loss, sugar gain, molality and rate parameter. Influence of osmotic dehydration and blanching on browning reaction of vacuum dried carrots(3% MC: wet basis) was also evaluated. Increasing the concentration and temperature of sugar solutions increased moisture loss, sugar gain, molality and rate parameter. Water loss and sugar gain were rapid in first 4 min and then levelled off. The rate of sugar gain and molality changes on temperature was significant in lower concentration$(20^{\circ}\;Brix)$ compared to higher concentration$(60^{\circ}\;Brix)$. The changes of rate parameter were affected by concentration than by temperature of sugar solutions. Moisture loss during osmotic dehydration using a sugar solution $(60^{\circ}\;Brix,\;80^{\circ}C)$ with 20min immersion time was 55.7%. Effect of osmotic dehydration and blanching before vacuum dried to 3% MC(Wet basis) on browning reaction was significant. Minimum browning reaction during vacuum drying was carried out using pretreatments such as osmotic dehydration in sugar solution$(40^{\circ}\;Brix,\;80^{\circ}C)$ with 16 min immersion time(O.D.=0.09) and blanching with 12 min immersion time at $80^{\circ}C$(O.D.=0.31) compared to control(O.D.=1.59).

• Agricultural and Biosystems Engineering
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• v.4 no.1
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• pp.1-7
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• 2003

Internal defects such as browning of the flesh and blackening and rot of the ovary of pear can be easily developed because of the inadequate environmental conditions during the storage and distribution of fruit. The quality assurance system for the agricultural product is to be settled in Korea. All defected agricultural products should be excluded prior to the distribution to enhance the commercial values. However, early stage on-line defect detection of agricultural product is very difficult and even more difficult in a case of the internal defects. The goal of this research is to develop a system that can detect and classify internal defects of agricultural produce on-line using VIS/NIR transmittance spectroscopy. And Shingo pear, which is one of the famous species of Korean pear, was used for the experiment. Soft independence modeling of class analogy (SIMCA) algorithm was employed to analyze the transmittance spectroscopic data qualitatively. On-line classification system was constructed and classification model was developed and validated. As a result, the correct classification rate (CCR) using the developed classification model was 96.1 ％.