• Korean Journal of Plant Resources
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• v.28 no.3
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• pp.329-332
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• 2015

The effect of storage temperature and the storage period of hardy kiwifruits on the fruit firmness, soluble solids and fruit weight were studied in this work. The investigation was carried out on the Sae-Han cultivar of Actinidia arguta. It has an edible smooth skin and contains high amounts of sugar and vitamin C (ascorbic acid). In this research, the measurement of fruit firmness, soluble solids, and fruit weight were carried out at various temperatures (5, 10, 15, and 20℃) during 14 days. Fruit firmness rapidly decreased and soluble solids content increased at 15 and 20℃. We also investigated the correlation between fruit firmness and soluble solids content. There was a strong correlation between fruit firmness and soluble solids content. That means that fruit firmness affect the soluble solids content of hardy kiwifruit.

• Journal of Biosystems Engineering
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• v.23 no.6
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• pp.561-570
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• 1998

The MLR(Multiple Linear Regression) models to estimate soluble solids content non-destructively were presented to make a selection of optimal photosensor utilized to measure the soluble solids content of apples. Visible and NIR absorbance in the 400 to 2498 nanometer(nm) wavelength region, soluble solids content(sugar content), hardness, and weight were measured for 400 apples(gala). Spectrophotometer with fiber optic probe was utilized for spectrum measurement and digital refractometer was used for soluble solids content. Correlation between absorbance spectrum and soluble solids content was analyzed to pick out the optimal wavelengths and to develop corresponding prediction model by means of MLR. For the coefficient of determination($R^2$) to be over 0.92, the MLR models out of the original absorbance were built based on 7 wavelengths of 992, 904, 1096, 1032, 880, 824, 1048nm, and the ones of the second derivative absorbance based on 5 wavelengths of 784, 1056, 992, 808, 872nm. The best model of the second derivative absorbance spectrum had $R^2$=0.91, bias= -0.02bx, SEP=0.28bx for unknown samples.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.3
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• pp.267-272
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• 1999

In order to determine the optimum harvest time of vegetable corns, the changes in sugars, soluble solids, and flavor of kernels of sweet (cv. ‘Golden Cross Bantam 70’), super sweet (cv. ‘Cocktail E-51’), and waxy corns (cv. ‘Chalok 2’) were observed at different ripening stages. Sucrose was a major sugar in the sweet and super sweet corns and the content increased from 15 to 21 and 27 days after silking (DAS), respectively and then decreased. Glucose and fructose contents of sweet and super sweet corns tended to decrease with kernel maturity. Total sugar content of the sweet corn analyzed by the anthrone method increased rapidly from 15 to 21 DAS, while that of the super sweet and the waxy corns increased slowly up to 24 and 26 DAS, respectively and decreased thereafter. The content of soluble solids in sweet corn was much higher than that of super sweet corn. Starch content of the sweet corn increased slowly from 15 to 33 DAS, while that of the super sweet corn increased a little rapidly from 15 to 21 DAS and then leveled off to 33 DAS. Starch content of the waxy corn increased continuously from 21 to 38 DAS. There was a positive correlation between the sum of individual sugars (sucrose, glucose, and fructose) and soluble solids in both sweet and super sweet corns, while the content of soluble solids was not related to the sum of individual sugars or total sugars. The flavor rate of sweet and super sweet corns maintained high between 21 and 27 DAS and that of waxy corn decreased from 24 to 33 DAS. The optimum harvest time for sweet, super sweet, and waxy corns was thought to be 21 to 24 DAS considering sugar and starch contents, flavor, and marketing.

• Food Science and Preservation
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• v.5 no.2
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• pp.119-122
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• 1998

This study was conducted to blow the effect of postharvest physiological changes on garlic quality according to its ecotypes and storage temperatures. The changes of water, total soluble solids, crude stein, md total fructans were measured and the rates of respiration and sprouting were analyzed during storage at 20$^{\circ}C$ and 30$^{\circ}C$. The decrease of water content and the increase of total soluble solids were reversely appeared during garlic storage. The crude protein content was gradually increased during storage but total fructan content was decrased. The respiration late was maximized at 60days after storage and the spouting rate was gradually increased. In the aspect of ecotypic characteristics, the water content, fructan content and sprouting rate were higher in 'Namdo' cultivar than those of southern type. The high storage temperature (30$^{\circ}C$) controlled spouting and loss of fructan, and it was effective to maintain the garlic quality.

• Preventive Nutrition and Food Science
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• v.13 no.3
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• pp.231-236
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• 2008

Response surface methodology (RSM) was used for the analysis and optimization of the production process of strawberry Kochujang. Experiments were carried out according to a central composite design, selecting strawberry puree content and red pepper powder content as independent variables and soluble solids content, moisture content, water activity, color characteristics ($L^*-$, $a^*-$, and $b^*$-values) as response variables. The polynomial models developed by RSM were highly effective for describing the relationships between the study factors and the responses. Kochujang containing a higher amount of red pepper powder had a higher soluble solids content; on the contrary, soluble solids content decreased with the increase in the strawberry puree content in the sample. Moisture content increased with increased strawberry puree content but decreased with increased red pepper powder content. Water activity increased with the increase in strawberry puree content in the sample but was less affected by the amount of red pepper powder content. Decreases in $L^*$-values with increasing amount of red pepper powder were noted. $a^*$-values decreased with the increases in red pepper powder content but increased with the increase in strawberry puree content in the Kochujang formulation. $b^*$-values decreased with the increases in red pepper powder content but was less affected by the strawberry puree content. Overall optimization, conducted by overlaying the contour plots under investigation, was able to point out an optimal range of the independent variables within which the six responses were simultaneously optimized. The point chosen as representative of this optimal area corresponded to strawberry puree content=14.36% and red pepper powder content=11.33%, conditions under which the model predicted soluble solids content=$59.31^{\circ}Brix$, moisture content=45.30% (w.b.), water activity=0.758, $L^*$-value=24.81, $a^*$-value=7.250, and $b^*$-value=10.19.

• Journal of agriculture & life science
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• v.46 no.1
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• pp.105-111
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• 2012

This study was conducted to evaluate the influence of fruit setting order by flower cluster on the fruit weight and the soluble solids content for the strawberry of 'Seolhyang' cultivar. The first flower cluster had higher fruit number, fruit weight, soluble solids content and ratio of large fruit compared to the second and third flower cluster. The fruit set on the upper position fruit in the same flower cluster had higher fruit weight and the soluble solids compared to the fruit set on the lower position fruit in the flower cluster. The fruit weight was highly positive correlated with the soluble solids content. The result indicated that the number of fruit set for marketable yield seemed to be 9-10 per the first flower cluster, 6 per the second flower cluster, 4 per the third flower cluster and 3 per the fourth flower cluster in 'Seolhyang' cultivar.

• Journal of Korean Society of Forest Science
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• v.95 no.6
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• pp.672-679
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• 2006

Postharvest nut quality, and changes of soluble solids content and kernel hardness during cold storage in 13 Korean prevailing chestnut cultivars were investigated to establish the chestnut grading and standardization for marketing and processing industry. Chestnut quality attributes such as nut weight, soluble solids content, kernel hardness, % with the pericarp split, and % of polyembryonic nuts were measured from 2001 to 2005. There were significant difference among cultivars in quality characteristics, and also annual variation within same cultivar, corresponded to the high genetic and environmental variability. During cold storage at $2^{\circ}C$ for 16 weeks, remarkable changes in soluble solids content were observed, and Isseumo showed the highest increase of 8% at 16 weeks of cold storage compared with postharvest. In case of most cultivars except early ripening cultivars, soluble solids content of chestnut increased until 12 weeks during cold storage, followed by decreased gradually thereafter. Kernel hardness of most cultivars except lshizuchi during cold storage increased slightly, but it was not statistically significant. This work would be a useful reference to the quality of each chestnut cultivar for the growers and breeders alike.

• Korean Journal of Soil Science and Fertilizer
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• v.50 no.4
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• pp.215-225
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• 2017

Kiwifruit is prone to damage by frost in the harvest season and the occurrence of postharvest diseases. Accordingly, new cultivars overcoming these disadvantages have been developed. Compared to existing cultivars, studies on diseases in new cultivars are very limited. Thus, goal of this study was investigation of fungal infection occurrences in new cultivars. Kiwifruit was harvested in 2014 and 2015 year, respectively. In both years, cvs. Goldone and Redvita showed more resistance against fungal infection but cv. Gamrok was more sensitive compared with cv. Hayward. Major fungi were identified as Botryosphaeria dothidea, Phomopsis sp., Alternaria alternata and Nigrospora sp. Firmness and soluble solids content were also influenced by the occurrences. This study's findings are important for providing practical information on new cultivars in the kiwifruit industry.

• Journal of Biosystems Engineering
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• v.22 no.2
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• pp.256-265
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• 1997

The objectives of this study were to examine the ability to predict soluble solid and firmness in intact apples based on the visible/near-infrared spectroscopic technique. Two cultivars of apples, Delicious and Gala, were handled, tested and analyzed separately. Reflectance spectra, Magness-Tayor (MT) firmness, and soluble solids in apples were measured sequentially. Maximum and minimum diameters, height, and weight of apples were recorded before the MT firmness tests. A spectrophotometer was used to collect reflectance spectra of intact apples over a wavelength range of 400 to 2, 498 nm. The W firmness tests were conducted using a standard 11.1mm (7/16 in.) MT probe mounted in an Instron universal testing machine. A digital refractormeter was used to measure soluble solid contents in the apples. Apple samples were divided into a calibration set and a prediction set. The calibration set was used during model development, and the prediction set was used to predict soluble solids and firmness from unknown spectra. The method of partial least square (PLS) analysis was used. An unique set of PLS loading vectors (factors) was developed for soluble solid content and firmness. The PLS model showed good correlations between predicted and measured soluble solids of intact apples in 860～1078 nm of the wavelengths. However, the PLS analysis was not good enough to predict the apple firmness.

• Preventive Nutrition and Food Science
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• v.12 no.3
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• pp.185-189
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• 2007

Quality characteristics of kochujang prepared with strawberry puree (10, 20, and 30% on the total weight basis) were investigated after 30 and 300 days of storage. The moisture content of strawberry kochujang at 300 days was considerably higher than that of strawberry kochujang at 30 days and increasing strawberry content from 0 to 30% significantly increased moisture content of kochujang progressively (p<0.05). Water activity and titratable acidity also showed similar trends, but pH showed the reverse trend with the highest value in control at 30 days and the lowest value in 30% strawberry kochujang at 300 days. As the strawberry puree content increased, amino-nitrogen content consistently and correspondingly decreased. Amino-nitrogen content at 300 days was higher than that of strawberry kochujang at 30 days. Soluble solids content also showed a similar trend, but soluble solid content at 300 days was considerably lower than that of strawberry kochujang at 30 days. Reduction in soluble solids content with increasing strawberry concentration was more evident at 30 days than at 300 day.