• Food Science and Preservation
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• v.20 no.4
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• pp.546-553
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• 2013

In this study, we examined the antioxidant activity of the Sumaeyaksuk (Artemisia argyi) tea extracts from different pre-treatment and extraction methods. Sumaeyaksuk was sun-dried for 3.5 days (control, RC) and aged at a temperature of $60^{\circ}C$ for 3.5 days (HA), 7 days (HB), and 14 days (HC), respectively. Each sample was extracted in $60^{\circ}C$ and $95^{\circ}C$ hot water for 2 minutes. The soluble solids content of HA from the $60^{\circ}C$and $95^{\circ}C$ hot water extraction were $0.52{\pm}0.18%$ and $0.92{\pm}0.18%$, respectively. The soluble solids content was increased by the higher extraction temperature. The reducing sugar content of RC was $9.55{\pm}0.18mg/g$ in the $95^{\circ}C$ extraction, which was significantly higher than in the $60^{\circ}C$ extracted sample. However, the reducing sugar content did not show a remarkable difference based on aging periods. The total phenolic compound content of the $95^{\circ}C$ extracted samples was $3.36{\pm}0.13{\sim}9.88{\pm}0.23mg/g$, which was significantly higher than that of the $60^{\circ}C$ extracted sample. The ABTS radical scavenging activity of the $60^{\circ}C$ extracted RA and HA samples were 35.63% and 95.10%, respectively. Moreover, the radical scavenging activity increased to 63.35% and 96.78%, respectively, in the $95^{\circ}C$ extracted samples. As a result of the high temperature, the extracted sample showed an increase in the FRAP. In the RC sample, the FRAP was two times higher in the $95^{\circ}C$ extracted sample ($181.28{\pm}2.90{\mu}M$) than in the $60^{\circ}C$ extracted sample ($83.88{\pm}0.43{\mu}M$).

• Korean Journal of Food Science and Technology
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• v.45 no.3
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• pp.345-349
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• 2013

Physicochemical characteristics of Citrullus lanatus cv. Mudeungsan and 5 other cultivars of Citrullus lanatus were investigated. The color of watermelon (redness) was not significantly different among the cultivars. Hardness ranged from 38.76 to 52.12 force (g) among cultivars. Soluble solid content in Taeyangggul and Mudeungsan were higher than that in other cultivars. pH ranged from 5.39 to 6.02 among cultivars, and total acidity was the highest in Mudeungsan (0.147 mg/100 g). No significant difference in total carotenoid content was observed among the cultivars. Lycopene content in Mudeungsan cultivar was higher than that in other cultivars. Citrullin contents of watermelon flesh and rind in Mudeungsan and GangryeokSambok were higher than those in other cultivars. The major free sugars of watermelon were sucrose and fructose, and the predominant organic acids were succinic acid and citric acid. In conclusion, Mudeungsan cultivar had better properties as outlined above and contained soluble solids and functional components, compared to the other watermelon cultivars.

• Korean Journal of Agricultural Science
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• v.18 no.1
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• pp.1-9
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• 1991

This experiment was aimed to develop possible methods to control the maturity of grape berries through the application of exogenous plant growth substances and physical treatments such as defoliation or girdling. 1. Chlormequat and paclobutrazol increased anthocyanin but did not affect soluble solids contents and maturity. Girdling enhanced maturation and solids accumulation whereas defoliation delayed maturity. Solids content of berries in defoliation treatment did not reach to the level of other treatments even when fully ripened. 2. Ripening of grapes is greatly delayed for 20 to 30 days by the application of auxins (2,4-D and fenoprop) compared to the untreated control. Uneven ripening of berries in those clusters was observed when the concentration of auxin was over 50 ppm. Thus, about 30% of berries remained green until the normal berries were overripened. 3. Gibberellin did not affect the maturity of grape berries but maturity was greatly delayed when GA was applied with auxins. Also, uneven coloration between berries was observed such as in the application of auxin alone. 4. Ethephon application combinded with calcium at veraison showed no effect on berry ripening but increased anthocaynin contents. It can be concluded that harvest time of 'Campbell Early' grapes can be effectively extended by delaying the maturity through the application of auxin.

• Journal of Bio-Environment Control
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• v.23 no.2
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• pp.116-122
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• 2014

This study was conducted to find out the appropriate packaging materials to extend the storability and maintain the quality of cherry tomato for modified atmosphere (MA) storage. Tomatoes were grown by hydroponic at a plastic house in Gangwon Province. Light red maturity stage tomatoes were harvested and packed with MA condition (10,000; 20,000; 40,000; 60,000; 80,000; and $100,000cc/m^2.day.atm$ $O_2$ permeability film) and perforated film to store at $5^{\circ}C$, $11^{\circ}C$ and $24^{\circ}C$. The fresh weight loss was less than 0.6% in all non-perforated breathable films at $^5{\circ}C$, $11^{\circ}C$, and $24^{\circ}C$, but perforated film had less than 2.93% at $5^{\circ}C$, 13.29% at $11^{\circ}C$ and 27.24% at $24^{\circ}C$. The 20,000cc at $5^{\circ}C$ and $11^{\circ}C$, and the 40,000cc film at $24^{\circ}C$ balanced optimum carbon dioxide and oxygen concentration in the package to maintain quality. The 10,000cc film was appeared the significantly highest ethylene concentration at $5^{\circ}C$, $11^{\circ}C$, and $24^{\circ}C$, this film had the lowest $O_2$ permeability. Visual quality, firmness, and soluble solids were maintained in 20,000cc films both at $5^{\circ}C$ and $11^{\circ}C$, the 40,000cc film at $24^{\circ}C$. There was no any trend in titratable acidity and vitamin C content of treated packed film types and temperatures at cherry tomatoes packages. Therefore, the appropriate MA condition for $5^{\circ}C$ and $11^{\circ}C$ is $20,000cc/m^2.day.atm$ $O_2$ permeability film; for $24^{\circ}C$ it is $40,000cc/m^2.day.atm$ $O_2$ permeability film because those films extended the storability through the firmness, soluble solids as well as visual quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.8
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• pp.1206-1212
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• 2010

This study was performed to establish optimum extraction condition of Tricholoma matsutake. A central composite design was applied to investigate the effects of independent variables, extraction temperature ($X_1$), extraction time ($X_2$) and water per sample ($X_3$) on dependent variables such as soluble solids contents ($Y_1$), total phenolics contents ($Y_2$), reducing sugar contents ($Y_3$), electron donating ability ($Y_4$) and nitrite scavenging ability ($Y_5$). The optimum extraction conditions were predicted and monitored by response surface methodology using SAS program based regression analysis. Soluble solids content, electron donating ability and nitrite scavenging ability were highly affected by water per sample. However, the contents of total phenolics and reducing sugar were affected by water per sample and extraction temperature as well. The optimum extraction conditions for soluble solids were 34.84 mL/g (water/sample) at $78.85^{\circ}C$, for 3.33 hr. In contrast, the optimum extraction conditions of electron donating ability were temperature of $91.00^{\circ}C$, time of 1.62 hr and water per sample of 39.42 mL/g. Taken together, the optimum ranges for hot water extraction of Tricholoma matsutake were $70{\sim}90^{\circ}C$, 2~4 hr and 30~50 mL/g.

• Journal of the Korean Society of International Agriculture
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• v.30 no.4
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• pp.300-304
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• 2018

'Bokha' is a new strawberry (Fragaria x ananassa Duch.) cultivar, which was released by the Highland Agriculture Research Institute in 2016. The 'Bokha' cultivar originated from a cross between 'Goha' and 'Saebong No. 3' that showed excellent ever-bearing characteristics, including continuous flowering habit and high soluble-solids contents under long-day and high temperature conditions in 2011. This cultivar was initially named 'Saebong No. 8' after examining its characteristics and productivity in summer culture from 2013 to 2015. After regional adaptability tests in 2016, 'Bokha' was selected from Saebong No. 8 as an elite cultivar. The general characteristics of 'Bokha' include semispreading type, elliptical leaves, and moderately vigorous growth. The fruits are conical in shape, and red in color. 'Bokha' plants have 32.7 leaves, 9.9 more than 'Goha' plants. The soluble-solids content of 'Bokha' was 9.2%, which was 0.2% higher than that of 'Goha'. The average fruit weight of 'Bokha' was about 9.5g and the marketable yield was $27,701kg{\cdot}ha^{-1}$, 72% higher than 'Goha'. 'Bokha' is suitable for tropical and subtropical zone cultivation as a high soluble solids contents cultivar, because it shows continuous flowering habit under long-day and high temperature conditions.

• Food Science and Preservation
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• v.15 no.4
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• pp.593-597
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• 2008

This study was performed for obtaining optimal extraction conditions to produce peach liqueur containing chitosan. Alcohol content of unsliced fruits was the largest recording 30% after extracting for 8 weeks and those of fruits sliced into four pieces were high recording around 28% after extracting for $6{\sim}8$ weeks. Sugar content was $11{\sim}13^{\circ}Brix$, total acidity was around 0.2% and pH was about 4.8. While soluble solids content was around 2.8% in unsliced fruits with a little change of the content, those of fruits sliced into four pieces were ranged from 2.8% to 3.1% and showing a tendency that longer extraction time increased the content. Brownness of unsliced fruits and fruits sliced into four pieces were $0.33{\sim}0.54$ and $0.56{\sim}0.73$ respectively. Total phenol content showed a similar tendency with brownness and the total phenol content of sliced fruits was higher than that of unsliced fruits by only around 0.2 mg%. When peach liqueur was made by extracting unsliced fruits massively by following conditions set above, methanol content grew with longer extraction time but the difference was not significant and the content was detected to be extremely small recording about 50 ppb. Among organic acids, oxalic, malic and citric acids were found, and fructose, glucose, sucrose and maltose were detected as free sugars. In conclusion, extracting unsliced fruits for 8 weeks as extraction conditions showed an excellent quality in overall for peach liqueur containing chitosan.

• Journal of Bio-Environment Control
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• v.26 no.4
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• pp.378-385
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• 2017

In this study, we evaluated the changes of fruit quality indices during fruit development and ripening in Korean new pear cultivar 'Changjo', developed from a cross between 'Tama' and '81-1-27' ('Danbae' ${\times}$ 'Okusankichi') in 1995 and named in 2009, to determine appropriate harvest time and to enhance the market quality and broaden the cultivation area. The fruits of 'Changjo' pears harvested from 132 days after full bloom (DAFB) to 160 DAFB. Fruit growth and quality indices were monitored at 1 week interval by measuring fruit weight, length, diameter, firmness, and taste related quality indices. The calculated fruit fresh weight increased continuously with fruit development and reached to an average of 594g on Sep. 20 (160 DAFB). The ratio of length to diameter declines as fruit maturation progress, resulting in 0.898 for ripe fruit stage as a round oblate shape. Flesh firmness of 'Changjo' pears showed over 30N until 153 DAFB and then decreased abruptly with fruit ripening, reaching a final level of about 26.44N on 160 DAFB. Starch content of fruit sap was also decreased abruptly after 146 DAFB which decreased almost half of the fruits harvested at 139 DAFB. In parallel with the decrease of flesh firmness, ethanol insoluble solids (EIS) content decreased sharply with fruit ripens, only 50% of EIS was detected on the fruits harvested on 160 DAFB when compared to that of the fruits harvested on 139 DAFB (Aug. 30). The maximum value of soluble solids contents was observed in the fruits harvested on 153 DAFB, resulting in $14.2^{\circ}Brix$. The changes of skin color difference $a^*$ which means loss of green color occurred only after 139 DAFB, coincide with the decrease of SPAD value of the fruit skin. The sugars of the 80% ethanol soluble fraction consisted mainly of fructose, sorbitol, glucose and sucrose, also increased during maturation and ripening. Fructose and sucrose contents were larger than those of glucose and sorbitol in flesh tissues. These results were explained that stored starch is converted to soluble sugars during fruit maturation, mainly in fructose and sucrose increasing the sweetness of this cultivar. Total polyphenols were increased up to middle of fruit maturation (146 DAFB) and then decreased continuously until the end of fruit maturation. Consequently, our results suggested that the commercial harvest time of 'Changjo' pears should not be passed 153 DAFB and late harvest of this cultivar would not good for quality maintenance during shelf-life. As a result of the post-harvest low-temperature acclimation experiment during the short-term transportation period, fruits harvested at 146 DAFB tended to maintain higher firmness after 14 days of simulated marketing at $25^{\circ}C$ compared to fruits harvested at 153 DAFB regardless of temperature set. And, the slower the rate of decrease to the final transport temperature of $5^{\circ}C$, the higher the incidence of internal browning and ethylene production. Therefore, in order to suppress the physiological disorder and to maintain the fruit quality when exporting to Southeast Asia in the 'Chanjo' pears, it is desirable to lower the temperature of the fruits within a short time after harvest and to set the harvest time before 146 days after full bloom.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.182-194
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• 2015

The aim of this study was to propose a mixing proportion by adding Rubus suavissimus powder, and to determine the characteristic of the product. The spread factor and the hardness, moisture contents, and soluble solids content of the cookies significantly increased with an increase in Rubus suavissimus powder, although the pH of the dough, and L values of the cookies decreased when increasing the Rubus suavissimus powder content (p<0.001). Total phenolic contents and DPPH free radical scavenging activity of cookies significantly increased when more Rubus suavissimus powder was added. The antioxidant activity was highly correlated with the total phenolic composition of sweet tea leaf cookies(r=0.976). Additionally, the consumer acceptability scores for the 6% sweet tea leaf cookie groups ranked significantly(p<0.001) higher than those of the other groups in overall preference. In conclusion, the results of this study suggest that Rubus suavissimus powder is a good ingredient for increasing the functionality of cookies.

• Horticultural Science & Technology
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• v.34 no.4
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• pp.549-556
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• 2016

In this study, we analyzed and compared the constituents of Southern ecotype garlic cultivars, Namdo and Daeseo garlic, cultivated in volcanic and non-volcanic ash soil in Jeju Island and compared the soil properties in these regions. The volcanic ash soil in which Namdo garlic grew had higher electrical conductivity and more available sulfur, whereas the volcanic ash soil in which Daeseo garlic was cultivated had a higher amount of organic matter and total nitrogen. Also, non-volcanic ash soil in which Namdo garlic was cultivated had higher levels of available phosphorous. Namdo garlic cultivated in volcanic ash soil had high levels of total soluble solids and a high allicin content and Daeseo garlic exhibited a higher reducing sugar content. Furthermore, amongst the macroelements found in garlic grown on Jeju Island, potassium was highest, followed by sulfur, magnesium, calcium, and sodium. Iron was the most abundant micronutrient, followed by zinc, manganese, and copper. These results will be of interest to farmers aiming to cultivate high-quality garlic.