• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.156-160
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• 2012

This study was carried out to investigate the biological activities, including the total polyphenolic contents, antioxidant activities, and tyrosinase inhibition activities, of various cultivars of unripe peaches (Prunus persica L. Batsch). The results indicate that the total polyphenolic content (gallic acid equivalent mg/g) was the highest in Yumefuji among six-cultivars (Takinosawa Gold, Kawanakawase Hakuto, Madoka, Yumefuji, Nagasawa Hakuho, and Hong Bak) of unripe peaches, whereas it was the lowest in Madoka. Antioxidant effects of unripe peaches were determined in three different in vitro bioassays measuring DPPH radical scavenging, ABTS radical scavenging, and reducing power activity. In the results, antioxidant activity was also higher in Yumefuji than other cultivars. Tyrosinase inhibition activity ranged from 4.65% to 8.58%, and Hong Bak displayed the highest tyrosinase inhibition activity, although the difference was not significant. This study will provide information on antioxidant and tyrosinase inhibition activities for the development of natural compounds as functional cosmetics.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1018-1022
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• 2002

Effect of nitric oxide (NO) treatment on physiology and quality characteristics of peaches (Prunus persica L. Batsch) was determined. Peaches were treated for 4 hr with NO (0, 10, 100 ppm) gas under oxygen-free atmosphere at $10^{\circ}C$, packaged with 0.05-mm LDPE film, and stored at $10^{\circ}C$ for 15 days. Treatment with 100 ppm NO reduced the ethylene production and the loss of flesh firmness in peaches, but did not affect soluble solids, titratable acidity, and surface color. Oxygen-free atmosphere induced the reduction of respiration rate and ethylene production. Modified atmosphere packaging retarded the loss of flesh firmness and surface greenness, but decreased soluble solids and titratable acidity regardless of NO treatment.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1993.10a
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• pp.334-343
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• 1993

In order to evaluate the quality of peaches non-destructively, the surface color and spectral reflectance of KURAKATAWASE, MIBAEKTO and OKUBO cultivar were measured. Also an attempt was made to correlate reflectance characteristics with quality evaluation parameters such as chlorophyll, anthocyanin , soluble solid , and firmness.

• Journal of the Korean Society of Industry Convergence
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• v.21 no.6
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• pp.337-344
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• 2018

Food irradiation is important not only in ensuring safety but also improving antioxidant activity of peaches. Our objective was to establish the best irradiation treatment for peaches by calculating dose distribution using Monte Carlo simulation. 3-D geometry and component densities of peaches, extracted from CT scan, were entered into MCNP to obtain simulated dose distribution. Radiation energies for electron beam were 1.35 MeV (low energy) and 10 MeV (high energy). Co (1.25 MeV) and the Husman irradiator, containing three sealed Cs source rods in an annular array, were used for gamma irradiation. At 1.35 MeV electron beam simulation, electrons penetrated well beyond the peach skin, enough for surface treatment for microorganisms and allergens. At 10 MeV electron beam simulation, for top-beam only treatment, doses at the core were the highest and for double beam treatment, the electron energy was absorbed by the entire sample. At Co source, the radiation doses were presented on the whole area. At Cs source, the dose uniformity ratios were 2.78 for one source and 1.48 for three ones at 120 degrees interval. Proper control of irradiation treatment is critical to establish confidence in the irradiation process.

• Microbiology and Biotechnology Letters
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• v.28 no.3
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• pp.161-166
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• 2000

Antifungal Activity and Identification of an Actinomycetes Strain Isolated from Mummified Peaches. Lirn, Tae Heon*, Jung Mok Lee, Tae Hyun Chang, and Byeongjin Chal. *Research Institute of Plant Nutrient, Oaeyu Co, Inc. Kyongsan 712-820, Korea, 1 Department of Agricultural Bi%g'f Chungbul< NatJ"onal Univershy, Cheongju 367-763, Korea - An actinomycetes strain which produced chitinase, urease, and antifungal substances to MoniliniaJhtcticola was isolated from peaches mununified by Moniliniafructicola. The strain TH-04 was identified as Streptomyces sp. based on cultural and lTIOIphological characteristics, cell wall diaminopimelic acid, and sugar patterns ofwhole~cell extracts. Streptomyces sp. TH~04 showed antifungal activity to several fungi including Moniliniafructicola, Colletotrichum gloeosporioides, Magnaponhe grisea, Rhizoctonia solani, Phytophthora capsici, Altemaria kikuchiana, Fusarium solani, and Fusarium O),ysporum. The optimum cultural conditions for the production of antifungal substances were $20^{\circ}C$pH 7, and 7 days.

• Food Science and Biotechnology
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• v.18 no.4
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• pp.878-883
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• 2009

In Brazil canned 'Biuti' peach is a very popular form of this sub-tropical fruit. This production represents an important economic agro-activity in Minas Gerais, Brazil during the summer period, in preparation for the Christmas celebrations. The aim of this work was to characterize the 'Biuti' peach polyphenoloxidase (PPO), since peach products show enzymatic oxidation of the polyphenols by oxidative enzymes, which affects the products during their shelf life. Two different hypothesis for the browning problem in processed peaches were studied: the inadequacy of the blanching treatment and the presence of a latent phenolase in the peaches. The PPO was characterized: pH optimum (5.5) and stability (5.5-6.5); optimum temperature at $20^{\circ}C$ and 80% of the activity retained after 30 min at $15-40^{\circ}C$. The test for the presence of latent PPO in the processed and canned peaches was negative. Ascorbic acid, ${\beta}$-mercaptoethanol, sodium metabisulfite, and cysteine were efficient in inhibiting the PPO.

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.466-472
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• 2013

This study was performed to determine the effects of the pretreatment and cold-vacuum drying methods on the physicochemical properties and antioxidant activities of dried peaches. Moisture content was significantly lower with 0.3% NaCl treatment with cold-vacuum drying. The pH, brix and acid ratio (SS/TA) were the lowest with 1.0% soluble Ca treatment, while soluble solid and SS/TA were significantly higher with 0.1% vitamin C treatment compared to those with other treatments. The ${\delta}E$ and browning degree was lower in the pretreated sample compared to the untreated sample. Cutting strength of dried peaches was highest in the pretreated samples, and it was the highest with 1.0% soluble Ca treatment. Total sugar content with 0.1% vitamin C and 1.0% soluble Ca treatment was significantly higher than that with 0.3% NaCl treatment. The free sugar content was lower with 0.3% NaCl treatment but it was higher with 0.1% vitamin C and 1.0% soluble Ca treatment. The sensory evaluation result was highest with 0.1% vitamin C treatment. Phenolic compounds and antioxidant ability were the highest with the 0.1% vitamin C and 0.1% soluble Ca treatment; all the dried peaches showed relatively high antioxidant activities. These results suggest that pretreatment can affect the quality of dried peaches, showing that cold-vacuum drying can be applied for the production of high quality dried peach products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.221-226
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• 2012

For the investigation of a possibility as a useful functional material, 6 cultivars (Takinosawa Gold, Kawanakawase Hakuto, Madoka, Yumefuji, Nagasawa Hakuho, Hong Bak) of Prunus persica L. Batsch were studied at unripe stage to determine the physicochemical properties and chemical compositions. The cultivars were picked in late May, and all samples were analyzed for external properties, physicochemical properties, pH, Brix value, Hunter's color value, hardness, vitamin C, and reducing sugar. The size of the fruit from all six cultivars was compared, and it was determined that cultivars, fruit from Madoka was the largest, while that from Yumefuji was the smallest. Comparing fresh weight, the fruit from Yumefuji was lowest in moisture contents (89.13~89.96%), and that from Nagasawa Hakuho had significantly higher crude protein (1.02~1.62%). The contents of crude lipids (0.18~0.23%) and carbohydrates (8.00~9.35%) were not significantly different between cultivars and Madoka included higher crude ash contents (0.32~0.69%) than other cultivars. The pH of 6 cultivars from unripe peaches were significantly higher from Kawanakawase Hakuto, and the Brix value was also highest from Kawanakawase Hakuto, followed by Yumefuji, Madoka, Nagasawa Hakuho, Takinosawa Gold, and Hong Bak. In chromaticity, the L value, the indicator of brightness, was significantly higher in fruit from Nagasawa Hakuho. The a value, the indicator of redness, was the highest with Hong Bak and overall lower than -5. The b value, the indicator of yellowness, was the highest in fruit from Madoka and ranged from 16.51 to 18.33. In physical characteristics, the hardness of the unripe peaches was the highest in fruit from Hong Bak, and overall, white peaches have a higher hardness value than yellow peaches. The vitamin C content of the fruit didn't show any significant differences between cultivars, and the reducing sugar showed a higher percent than 6.34% in fruit from all cultivars. These results suggest that unripe peaches were commensurate with the development of natural pigment and as a functional foods.

• Journal of Biosystems Engineering
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• v.20 no.3
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• pp.299-306
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• 1995

This study was carried to find out relationships between water content and sugar content in fruit and vegetables and present the possibility of estimating sugar content by measuring water content. Water content and sugar content of melons, peaches, and apples were measured. Both F-test and linear regression analysis on the experimental data were done. The regression models were developed and validated. The results were summarized as follow : 1. According to the F-test, the coefficients of determinant were greater than 0.8, and significance probability was less than 0.0001 in each materials. 2. According to the regression analysis of melons, peaches, and apples, the standard errors of calibration(SEC) were 0.67 brix%, 0.82 brix%, and 0.72 brix%, respectively. 3. The standard errors of prediction(SEP) were 0.76 brix%, 1.03 brix%, and 0.77 brix%, respectively. 4. The relationship between sugar content and water content in apple was successfully applied to measure the sugar content from hydrogen NMR spectrum of apple samples.

• Journal of Food Hygiene and Safety
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• v.7 no.1
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• pp.23-28
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• 1992

전남지방의 주요 재배단제에서 채취한 총 16종의 복숭아들에 대한 농약 잔류량 조사하였으며, 이들 복숭아를 수세 및 탈피 그리고 저장하였을 때의 농약 잔류량의 변화를 고찰하고자 하였다. 총 24종의 조사대상 농약중 TPN(Chlotothalonil) 및 Diazinon 그리고 Fenitrothion만이 3지점의 시료에서 검출되었으며 그 잔류량은 보사부에서 설정한 잔류허용기준(Maximum Residue Limits : MRL)에 크게 미달되는 수준이었다. 그러나 이들 시료들을 수세 및 탈피하지 않고 분석한 결과 TPN의 우 MRL을 훨씬 초과한 양이 검출되었는데, Diazinon은 MRL에는 미치니 못하였지만 수세 및 탈피한 시료들보다 높은 수준으로 검출되었다. 수세에 의한 복숭아중의 잔류농약의 경감효과는 TPN의 경우 63.4~66.4% 이었으며 Diazinon은 거의100% 수준이었다. 한편 탈피에 의한 잔류농약의 경감효과는 TPN 및 Diazinon 모두에서 대부분 제거되어 수세에 의한 경감보다도 훨씬 우수하다는 것을 알 수 있었다. 시료를 2주간 저장한 후 복숭아를 수세나 탈피를 하지 않거나 수세만 하여도 TPN과 Diazinon이 대부분 제거되며, 탈피를 한 경우는 별로 차이가 없었다.