• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.1
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• pp.256-261
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• 2017

The effects of temperature and length of cold storage on the quality maintenance of fresh "Gold" kiwifruit were investigated. Physio-chemical properties were analyzed in kiwifruit held at $2^{\circ}C$ and $6^{\circ}C$ temperatures compared to fruit at room temperature ($20{\sim}28^{\circ}C$) during 8 weeks of storage. Low temperatures ($2^{\circ}C$ and $6^{\circ}C$) significantly delayed softening and soluble solids content (SSC) accumulation compared to higher temperature ($20{\sim}28^{\circ}C$). Physico-chemical properties of fruits, including weight losses, firmness, SSC, titratable acidity (TA), SSC/TA ratio, and flesh color properties were monitored during storage. Fast firmness loss was detected in fruit stored at higher temperatures compared to low temperature ($2^{\circ}C$). Similar results were observed for acidity according to storage temperature and length of cold storage, whereas SSC increased to the limited values (%Brix) during storage. The soluble solids content (SSC) increased markedly during the first 60 days of storage and remained almost constant thereafter for all treatments. SSC accumulation rates decreased from 5 weeks after storage probably due to differences between initial and ripe kiwifruits, and SSC decreased with each passing week due to natural starch conversion over time. The SSC/acid ratio increased from 18 to 27 until 5 weeks after storage and then slowly declined in all kiwifruit stored at different low temperatures. Sensory evaluation results showed no differences in kiwifruit flesh color stored at two storage temperatures of $2^{\circ}C$ and $6^{\circ}C$.

• Horticultural Science & Technology
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• v.28 no.6
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• pp.948-953
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• 2010

We evaluated the bioactive compounds including carbohydrates (CH), organic acids (OA), ascorbic acid (AA), anthocyanin (AC), and ellagic acid (EA) in the achenes, epidermis, and flesh of fully ripe strawberry fruits of the 'Maehyang', 'Seolhyang', 'Keumhyang', 'Akiheme', and 'Red pearl' cultivars. The total contents of CH, OA, AA, and AC were significantly greater in the epidermis than in other tissues, while the EA content was significantly greater in the achenes than in other tissues. The AA content of the epidermis ranged from $49.1-69.2mg{\cdot}100g^{-1}$ FW and was significantly greater than the content of the flesh, while AA was not detected in the achenes of any of the tested strawberry cultivars. The AA contents of the epidermis and flesh of the 'Maehyang' were 69.2 and $42.2mg{\cdot}100g^{-1}$ FW, respectively, and were greater than those of the other cultivars. The AC contents in the epidermis and achenes of the 'Keumhyang' were $74.0mg{\cdot}100g^{-1}$ FW and $36.7mg{\cdot}100g^{-1}$ DW, respectively, greater than those of the other cultivars. The EA content of the achenes of the 'Seolhyang' was $215.5mg{\cdot}100g^{-1}$ DW, significantly greater than those of the other cultivars. Results indicate that the antioxidant levels and other chemical compounds of strawberry fruits vary significantly among different fruit tissues. Our results also suggest that the recently introduced Korean 'Maehyang', 'Seolhyang', and 'Keumhyang' contain higher levels of antioxidants than other major June-bearing strawberry cultivars. These cultivars are feasible selections for both growers and consumers.

• Korean Journal of Food Science and Technology
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• v.40 no.5
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• pp.491-496
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• 2008

Properties of pectin extracted from flesh of Asian pear in 3 cultivars were investigated at different growth stages. The extraction yields of pectin by the acidic treatment decreased during the growth. The $L^*$ value of young fruit was lower than unripe and ripe fruit, and $a^*$ and $b^*$ value were higher in the same cultivars. The degree of esterification (DE) and intrinsic viscosity of pectin were 21.1-41.3% and 1.90-3.81 dL/g, respectively. The pectin extracted from flesh of pear showed about 30% glucose retarding effect. The DE value had a high correlation with retarding effect on glucose transport and intrinsic viscosity (p<0.01 and p<0.05). The intrinsic viscosity of the pectin seems to affect the retardation of glucose transport in blood. Pectin extracted from flesh of Asian pear by acidic treatment could be a good source to develop low calorie and functional food.

• Food Science and Preservation
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• v.31 no.4
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• pp.623-632
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• 2024

Fully ripe Omija (Schisandra chinensis Baillon) berry has been used for medicinal and edible purposes for a long time due to its various physiological activities. The seeds of Omija fruit are produced during the processing of the fruit, but are often discarded in the food industry. To increase the utilization of Omija seeds, this study investigated the differences in essential oil and lignan compositions between the pulp and seed. The yield of essential oil in whole berries was 1.33% based on dry weight, 0.91% in the pulp, and 2.65% in the seed, respectively. A total of 62 constituents were identified by GC and GC-MS analysis from the oils of the two parts. The major constituents were sesquiterpenes, such as α-ylangene, cuparene, alloaromadendrene, cis-lanceol, β-himachalene, and nootkatone. The content of these ingredients was higher in the seed than in the pulp. The most abundant lignan compounds in the berry were schizandrin, followed by γ-schizandrin, schizandrin A, and schizandrol B. The content of the four lignans in the seed was significantly higher than in the pulp. The seeds of Omija have higher contents of essential oils and lignan compounds compared to the pulp, making it necessary to explore approaches for utilizing them as food ingredients.

• Horticultural Science & Technology
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• v.33 no.5
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• pp.687-696
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• 2015

Black mini tomato 'Hei-G' fruits were harvested at different stages of maturity (immature-mature green and mature-black red) and stored at different temperatures (8, 12, and $20^{\circ}C$) to investigate the quality and lycopene content during storage. Weight loss increased dramatically at higher temperature for both harvesting stages without significant differences. Firmness of immature fruits decreased below the initial level of mature fruit (8.1N) after 5, 8, and 19 days storage, when they were stored at 20, 12, and $8^{\circ}C$, respectively. Soluble solid contents of mature fruit increased at initial storage, and were higher as compared to immature fruits before deterioration at each storage temperature. Decrease in titratable acid of mature fruits depended on storage time and temperature. However, titratable acid of immature fruits showed little change during storage, and so it did not affect flavor. Hunter a value changed greatly in immature fruit stored at high temperature. Unlike ripe tomatoes, there was no significant difference in black tomato Hunter b values of immature and mature fruit at initial and 12 days storage. However, immature fruits stored at $8^{\circ}C$ did not reach full maturity and color development and ripening. High storage temperature increased lycopene production while low storage temperature blocked lycopene development. Shelf life of the immature fruits, which was evaluated by elapsed days to conventional mature stage, was 12 and 15 days when they were stored at 20 and $12^{\circ}C$, respectively. The optimum storage temperature to maintain the quality and lycopene content of mature fruits was $12^{\circ}C$. Moreover, the shelf life of mature fruits stored at $20^{\circ}C$ could reach up to 5 days.

• Applied Biological Chemistry
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• v.40 no.5
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• pp.416-421
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• 1997

Physicochemical properties of six cultivars of Cheju citrus fruits were investigated according to the harvest date. The fruit index of Citrus. unshiu Marc. var. miynawa, C. $natsudaidai{\;}H_{AYATA}$ and C. sudachi ranged from 1.14 to 1.38 with oval form. The fruit index of C. grandis OSEECK, C. aurantiun LINN and C. platymamma. Hort. SWINGLE ranged from 0.89 to 1.03 with a round form. The fruit weight showed the heaviest in C. grandis, followed by C. natsudaidai, C. aurantiun, C. unshiu, C. platymamma and C. sudachi. The rate of flesh showed the highest in C. unshiu, followed by C. platymamma, C. nat녀daidai, C. sudachi, C. grandis and C. aurantiun. The ratio of juice showed the highest in C. unshiu, followed by C. sudachi, C. platymamma., C. natsudaidai,, C. grandis, C. aurantiun. C. unshiu and C. platymamma, which showed a possibility to be used as raw materials for juices. The soluble solid and the Brix/acid ratio of all the varieties increased as the fruits ripen. Especially those of C. unshiu and C. platymamma were high(10.39, 7.67) in full ripe compared to other varieties. Acid content of C. natsudaidai, C. aurantiun, C. grandis and C. sudachi was sustained higher than $3{\sim}5%$ from the middle of September to the middle of January, and there was the possibility of manufacturing aromatic products like citrus vinegar. The C. sudachi contained the highest content of vitamin C,77.48 mg/100 g. The correlation between vitamin C extraction and season was insignificant. Rind and color value of all varieties were investigated, and the value of the L, a and b increased as the fruits were ripen. The value of a of rind of C. $natsudaidai{\;}H_{AYATA}$ and C. grandis until the end of November was negative. This means that their color was not presented by November since the chlorophyll was in the rind, unlike the colors of the rind of C. unshiu, C. sudachi and C. platymamma which were completed by that time.

• Journal of Bio-Environment Control
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• v.29 no.1
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• pp.62-72
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• 2020

The purpose of this study was to investigate the quality characteristics of ripe fruit based on harvest date and to examine the ripening phase of 'Seolhyang' strawberry suitable for room temperature, cold-chain, and low temperature distribution. The strawberries were harvested six times between December 20 to May 9. The appropriate maturity of strawberries is characterized by the firmness of approximately 2.9-3.0 N, and SSC remained above 8.6 °Brix until March and declined after April. The quality index values that determine the maturity stage of strawberries should be red color, Hunter a value ranging from 32 to 37, and hue angle of 36-45℃. For the after-ripening experiment, the progression rate of the ripening stage determined based on strawberry color was 10%/day at room temperature, 5%/day at 10-12℃, and 3%/day at 5℃. Thus, strawberries should be harvested at 80% coloring stage for distribution at room temperature and at least 90% for low temperature storage to maintain the merchantability. Besides, strawberries harvested at 70% coloring stage at room temperature and strawberries harvested below 80% coloring stage at low temperatures below 5℃ had lost commercial value before reaching 100% coloring stage.

• Korean Journal of Food Science and Technology
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• v.52 no.1
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• pp.75-80
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• 2020

This study was conducted to compare the functional component content, antioxidant activity, and nitric oxide (NO) inhibition effect of non-enzyme treated, enzyme-treated, and commercial noni juice samples. Enzyme-treated noni juice samples were prepared by cellulase (0.1%) and pectinase (0.1%) treatment of unripe fruits (EUN) and ripe fruits (ERN). Total polyphenol content of the noni juice samples ranged between 0.36 and 1.61 mg/mL. The EUN had the highest total polyphenol content (1.61 mg/mL), while the ERN had the highest scopoletin content (123.88 ㎍/mL) and the highest antioxidant activity. Nitric oxide levels in ERN and NJ5 were lower (55.95 and 60.14%, respectively) than those in other samples. Based on these observations, it was confirmed that enzyme treatment could improve the functional component content and physiological activity of noni juice. In particular, EUN prepared using the ripened noni fruit is expected to have greater utilization value due to its enhanced functionality.

• Food Science and Preservation
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• v.9 no.4
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• pp.391-395
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• 2002

Thinned fruits, apple, pear and peach were investigated into chemical components and physiological activities. On proximate compositions, crude protein, crude fat and ash of thinned fruits were higher than those of ripe fruits, showing lower carbohydrate in thinned fruits. The contents of inorganic substance were Ca, Mg, P, Na, K and B in order. On heavy metals, As, Cd, Cr and Hg were not detected and Ge, Mo, Ni and Pb were trace. Organic acid in thinned apple and peach were detected as tartaric acid, citric acid, malic acid and succinic acid, but thinned pear did not contain citric acid. Free sugars in thinned pear and peach were composed of glucose, fructose and sucrose but sucrose was not detected in thinned apple. Contents of insoluble dietary fiber in thinned fruits were higher than soluble dietary fiber. The thinned apple extracts showed high antioxidant activity. Nitrite scavenging activity of thinned apple and pear extracts were 71∼80 e/o and 61∼63% at pH 1.2, respectively. Tyrosinase inhibitory activity of thinned pear extracts was 61.0∼89.4 ％, however peach extinct showed no activity.

• Korean journal of applied entomology
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• v.51 no.4
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• pp.405-410
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• 2012

This study is conducted to develop a new method of early occurrence monitoring for Aculops lycopersici Massee (Acari: Eriophyidae), a major pest in tomato. A. lycopersici causes damage to plants such as curling of leaflet edges, followed by leaflet bronzing. As feeding continues by the mites, the plant takes on a russeted, wilted appearance, eventually culminating in leaflet desiccation and finally plant death. Fruit damages in tomato were shown when the density of mites was very high. Also, A. lycopersici caused more damage to unripe fruits than ripe fruits. The time taken to detect A. lycopersici on green label sticker was 7.0 seconds, the shortest. Blue, orange and white label stickers took 17.1, 19.8 and 12.3 seconds respectively. The permeable microscope with side illumination was useful in observing A. lycopersici on label stickers. A. lycopersici began to occur in late-April and the density of the mites increased rapidly after mid-May. The density peaked in mid to late-June, and decreased after late-June. A. lycopersici was observed on lower stems 20 days after the release of mites and observed on higher stems 60 days after. The peaked densities were observed on stems 40 and 60 days after and on leaf 80 days after. The label sticker is enough to monitor early occurrence of A. lycopersici in tomato cultivation facilities.