• Journal of Bio-Environment Control
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• v.29 no.4
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• pp.406-413
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• 2020

This study was conducted to find out optimum fruiting node order, pinching node order, and harvesting time in hydroponics using coir substrates to produce high quality melon (Cucumis melo L.) fruit. Three plants per coir slab (100 × 20 × 10 cm) were planted for each treatment. Yamazaki standard nutrient solutions for melon were supplied with 1.8, 2.0, and 2.3 dS·m^-1 at the early, middle (fruit enlargement step), and late growth stages, respectively. Two cultivars of 'PMR Dalgona' and 'Earl's Aibi' were used for fruiting node order and pinching node order experiments. Fruiting node treatments were conducted three replications (8-10 ^th, 11-13 ^th, and 14-15 ^th nodes) and pinching node treatments treated with three replications (18 ^th, 21 ^th, and 24 ^th nodes). Two cultivars of 'PMR Dalgona' and 'Earl's Crown' were used for fruit harvesting time experiment and treated with in four replications (45, 50, 55, and 60 days after fruiting). In growth characteristics, the leaf width and leaf area of 'PMR Dalgona' were the greatest 28.2 cm and 10,845 ㎠. Respectively, 11-13 ^th fruiting nodes or more. The node length of 'Earl's Aibi' was the longest by 147.6 cm at 11-13 ^th fruiting nodes. For fruit quality characteristics, the fruit weight of 'Earl's Aibi' at 11-13 ^th fruiting node fruiting was the greatest by 2.0 kg. The soluble solids content (SSC) of 'PMR Dalgona' was the highest by 14.5 °Brix at 8-10 ^th nodes in fruiting node orders and 14.5 °Brix at the 24 ^th pinching node order, respectively with significant difference. The SSC tends to increase in the same for both cultivars of 'PMR Dalgona' and 'Earl's Aibi' as the position of fruiting node was lower. The SSC and fruit weight of melon harvested at 55-60 days after fruiting was the best. From the results of this study, most of SSC tends to increase in the lower position of fruiting node order and the higher pinching node order, whereas the fruit weight shows a tendency of increasing with higher fruiting node. In addition, the SSC of fruit increased as the number of days after fruiting increased, and further research is needed for more various cultivars. In melon hydroponics using coir substrates, it is needed to figure out the characteristics of each cultivar to determine optimum fruiting node order, pinching node order, and fruit harvest time.

• Horticultural Science & Technology
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• v.31 no.3
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• pp.269-274
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• 2013

To further our understanding of sugar accumulation in 'Shiranuhi' mandarin [(C. unshiu ${\times}$ C. sinensis) ${\times}$ C. reticulate], we investigated the patterns of sugar uptake in juice sacs exposed to different concentrations of sucrose, fructose and glucose in vitro. Data was also collected on the change in weight and shape of the in vitro juice sacs over time. Soluble solids content, sugar content and acidity content were highest at 20% sucrose, fructose and glucose solution content; while fructose content was highest at 5% sucrose concentration. Furthermore, the juice sac's fresh weight was highest at 5% sucrose and lowest at 20% fructose content. The shape of the juice sacs also differed in different sugar concentration and type. Overall, sucrose, fructose and glucose content in juice sacs increased with the sugar concentration. These results suggest that sugar translocation into juice sacs is actively induced by high sugar concentration in the medium. Thus, it can be concluded that sugar and acid accumulation in juice sacs increased with sugar concentration in vitro culture.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.740-746
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• 2007

Fruit juices such as grape juice are associated with healthy products by consumers because of the many health benefits they provide. Farm produced (FPGJ) and commercially produced grape juice (CPGJ) in South Korea were compared and studied through the evaluation of their physicochemical, functional, and sensory properties. The results of this study show that FPGJ's physicochemical properties are more varied than CPGJ. The pH, titratable acidity, and total soluble solids of FPGJ were higher than CPGJ. FPGJ had a higher mean value for total phenolics ($2,558.20{\pm}50.06\;mg/L$ GAE), total flavonoid ($3,236.80{\pm}56.11\;mg/L$), total anthocyanin ($559.88{\pm}3.51\;mg/L$), and radical scavenging activity (86.48%) than CPGJ, although the differences were significant only with regard to total flavonoid and total anthocyanin. This study also demonstrates that CPGJ is preferred in terms of sensory evaluation. These properties may be used as a basis for the optimization of processing to produce a higher quality grape juice.

• Food Science and Biotechnology
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• v.16 no.4
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• pp.526-530
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• 2007

The objective of this study was to establish the optimum alcohol fermenting conditions for the processing of kiwi wine and vinegar products. Six yeast strains were examined for their alcohol production from kiwi at $30^{\circ}C$ for 72 hr with continuous shaking at 100 rpm. Under these conditions, Saccharomyces kluyveri DJ97 produced the highest alcohol content of 10.2%. As the fermentation time extended to 96 hr, the alcohol content reached a maximum of 12.75%. The optimum alcohol fermenting conditions for kiwi fruit were accomplished when kiwi was added to an equal amount of water, inoculated with S. kluyveri DJ97 and fermented at $30^{\circ}C$ for 96 hr with continuous shaking. The content of soluble solids decreased as the alcohol concentration increased, whereas little change was observed in the pH and titratable acidity during the low temperature aging process. Other alcoholic compounds, such as methanol, isopropanol, n-propanol, isobutanol, and isoamylalcohol, tended to increase as fermentation progressed.

• Food Science and Preservation
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• v.8 no.4
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• pp.442-448
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• 2001

The citrus juice obtained from Jeju mandarines, Citru unshiu, was filtered to remove 20% of its original volume through the hollow fiber ultrafiltration systems equipped with various pore sizes of membranes. As the results of ultrafiltration, the contents of total acids, ascorbic acid, ascorbic acid, free sugars and neohesperidin in retentate showed the tendencies of gradual decreases with the increase of membrane pore sizes from 10K to 100K daltons, but tendencies were inverted when the membrane with 500k was used. The changes of color, soluble solids, total nitrogen, amino-nitrogen, naringin and hesperidin were not consistent with the membrane pore size. Considering all the data obtained using various pen sizes of membranes, the filtration system with NMWC 500K daltons was the most effective to produce citrus juices with hither quality.

• Journal of Environmental Health Sciences
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• v.31 no.4 s.85
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• pp.294-300
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• 2005

Food waste can be a valuable carbon source in biological nutrient removal (BNR) systems because of high C/N and C/P ratios. However, food waste should be pretreated to promote its hydrolysis rate because hydrolysis reaction would be a rate-limiting step. This study investigates the influence of the enzymatic pretreatment on acid fermentation of food waste. Solubilization of particulate matter in food waste by using commercial enzymes was examined. The acidification efficiency and the volatile fatty acids (VFAs) production potential of enzymatically pretreated food waste were also examined. The highest volatile suspended solids (VSS) reduction was obtained with an enzyme mixture ratio of 1:2:1 of carbohydrase:protease:lipase. An optimum enzyme dosage for solubilization of food waste was $0.1\%$(V/V) with the enzyme mixture ratio of 1:2:1. In the acid fermentation of enzymatically pretreated food waste, $0.1\%$(V/V) enzyme mixture dosage for pretreatment result in the maximum VFAs production and the best VFAs fraction in soluble COD(SCOD). The VFAs production at this addition level was 3.3 times higher than that of no-enzyme added fermenter. The dominant VFAs present was n-butyrate followed by acetate.

• Preventive Nutrition and Food Science
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• v.15 no.4
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• pp.329-334
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• 2010

Buckwheat flour was incorporated into steamed breads by adding the flour in the range of 0~9% based on the Baker's percentages and the physicochemical properties and consumer acceptance were investigated. After mixing, kneading, proofing, and molding, bread dough was steamed for 15 min using a steam tray and boiling water. The samples were cooled to room temperature for 15 min and packed in airtight bags for further analyses. pH of the steamed bread decreased slightly while titratable acidity increased significantly from 1.02 to 1.37 mL with the incorporation of more buckwheat flour in the formulation (p<0.05). Water activity was not affected by the buckwheat flour level (p>0.05). Moisture content slightly decreased from 43.72 to 42.30% while soluble solids content increased from 0.63 to 0.85 as the buckwheat flour concentration increased. As a result of the addition of buckwheat flour, the specific volume decreased from 3.31 to 2.57 mL/g; on the other hand, the spread ratio ranged from 2.17 to 2.21 without significant differences among them (p>0.05). At the higher level of buckwheat content, lower scores of all color parameters ($L^*$, $a^*$, and $b^*$-values) were observed. Firmness increased significantly with an increase in buckwheat flour content (p<0.05). Consumer acceptance tests indicated that incorporation of up to 3% buckwheat flour in the formulation of steamed breads did not significantly influence the consumers' acceptability in all attributes tested, except for color and elasticity.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.28 no.1
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• pp.39-46
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• 2022

This study compared the effects of cocopeat and perlite growth media on the storability and quality of sweet pepper fruit stored using modified atmosphere packages (MAP) and carton boxes. The fruits were stored at 8℃ for 35 and 30 days, respectively. Perlite-grown fruits had a significantly lower size at harvest due to the medium's inability to hold plenty of water during the growing stage. Contrary to what is expected for small fruits, the result shows box-stored perlite-grown fruits to have lower weight loss and a longer shelf life than cocopeat-grown fruits, while MAP fruits have indifference. Perlite fruits also had a higher quality in terms of dry matter, soluble solids, and vitamin C, while box-stored fruits had a better visual quality. As expected, respiration and ethylene production rates were high, and fruits had similar after-storage firmness values. Based on the findings, perlite-grown sweet pepper fruits may have a better quality and give preference in a box storage condition.

• Korean Chemical Engineering Research
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• v.61 no.2
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• pp.234-239
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• 2023

Waste from the food is a challenge to the environment all over the globe, hence there is need to be recycled. There is a great deal of renewable energy potential in the biomass of vegetables and fruits, which can be used to generate power and steam, as well as fuel for human consumption and laboratory solvents. To maintain the nutritional, antioxidative, and functional qualities of sapota fruit, wine was made by fermenting it with wine yeast (Saccharomyces cerevisiae). The wine's approximate composition was as follows: total soluble solids, 2.38°Brix; total sugar, 3.8 g/100 ml tartaric acidity (TA), 1.29 g tartaric acidity total phenolics, 0.21 g/100 mL; pH, 3.02; acid/100 mL; pH, 3.02; total phenolics, 0.21 g/100 mL; 22 g/100 ml -carotene; 1.78 g/100 ml ascorbic acid mg/100 ml; 0.64 mg/100 ml lactic acid; and The ethanol percentage is 8.23% (v/v). The sapota wine was delicious. A DPPH-scavenging 2, 2-diphenyl-1picryl hydroxyl (DPPH) at a dosage of 250 g/ml, the activity was 46%. Infrared alcohols, phenethylamines, and other compounds were discovered via spectroscopy.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.469-473
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• 2001

Fuji apples were sliced and dipped in distilled water, 1% (w/v) ascorbic acid and 1% (w/v) oxalic acid. After minimal processing, the slices were packaged with three films which have different gas transmission rate and stored in cold room$(0-2^{\circ}C)$. The visual quality, gas composition, pH, texture, soluble solids content and titratable acidity were determined. The most deteriorative effects on quality were produced by browning of flesh. Ascorbic acid inhibited the development of browning and extended storage life from 7 days of control to 14 days at $0-2^{\circ}C$. Minimally processed Fuji apple treated with ascorbic acid and P640 film showed exhausting of oxygen in the packaging after 14 days. It showed only a slight reduction of pH from 3.73 to 3.72. The visual quality, gas composition, pH, texture, soluble solids content, titratable acidity were slightly changed, indicating that higher quality was maintained during storage. Ascorbic acid inhibited the development of browning and extended storage life of fresh-cut Fuji apple.