• 한국식품영양과학회지
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• 제24권1호
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• pp.133-140
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• 1995

This investigation was undertaken for the purpose of studying the changes of pectic substances in alcohol insoluble solids(AIS) extracted from cucumbers pickled in salt. The preparation methods were brining the cucumbers in 10% NaCl solution (bolied, method A), 20% NaCl solution(bolied, method B) and 20% NaCl solution(cool to $25^{\circ}C$ after boiling, method C). The composition ratio of hot water soluble pectin(HWSP) in AIS decreased during brining, while that of 0.4% sodium hexametaphosphate soluble pectin(NaSP) increased remarkably. The contents of Ca and Mg in AIS increased regardless of preparation methods used. By DEAE-cellulose chromatography, HWSP from fresh and brined cucumbers were divided into six fracitons. 0.2M peak was the main fraction in fresh cucumber, whereas 0.05M and 0.2M peak were the main fraction in pickled cucumbers. On the other hands, NaSP from fresh and brined cucumbers were divided into five fractions and 0.4M peak was the main fraction. However, the composition ratios of galacturonic acid and neutral sugar of 0.4M fraction in brined cucumbers were higher than those of fresh cucumber.

• 한국식품저장유통학회지
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• 제6권1호
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• pp.7-10
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• 1999

Physicochemical properties of Satsuma mandarin(Citrus unshiu Marc. var. miyagawa) harvested in middle of November according to production areas of Cheju were investigated. Peel thickness of citrus fruits was ranged from 2.54mm to 3.13mm, and it was lower on fruits harvested in western areas than those of other areas in Cheju. Soluble solids were ranged from 10.1 to 12.0$^{\circ}$Brix, and it was lower on fruits harvested in southern areas. Acid contents of citrus juice were ranged from 1.28% to 1.42%, it was higher on fruits harvested in eastern areas, specific gravity of citrus fruits was ranged between 0.86 and 0.88. Flesh ratio was ranged from 75.1% to 77.6%, it was lower on fruits harvested in southern areas. Soluble solids, acid content and specific gravity harvested in southern areas of below 100m and over 150m sea level altitude were 11.8 and 11.2, 1.43% and 1.40%, 0.87 and 0.9, respectively. Fruits quality harvested in southern areas was better, compared to other harvest areas of Cheju.

• 한국식품저장유통학회지
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• 제7권1호
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• pp.51-56
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• 2000

Quality characteristics of Satsuma mandarin (Citrus unshiu Marc.var.miyagawa) harvest on early December according to production areas and sea level altitude of Cheju were investigated. Soluble solids and flesh ratio were distributed 9.32∼12.50, 75.95%-81.3 in citrus fruits harvested in orchards located below 10m sea level altitude (lower area), and was 10.23-12.17 , 77.35%-80.29% on those over 150m sea level altitude )higher area), respectively. Acid content of citrus juice was 0.95%-1.26% in fruits harvested inlower area, and was 1.02%-1.39% in higher area. In proportion to late harvesting , Brix/acid ratio and fruits quality was improved. Soluble solids of fruits harvested in higher area were higher than those of fruits from higher area, but acid contents were on the contrary . In sensory evaluation on fruit appearance, the differences between two altitudes were not clear.

• 대한본초학회지
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• 제28권4호
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• pp.1-6
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• 2013

Objectives : In other to determine the optimal extraction conditions, the various Bojungikgi-tang (BJIGT) decoctions prepared by different pressure levels and different extraction times were compared and evaluated in terms of the extract yield and the total soluble solid content. Methods : Decoctions were prepared by the pressure levels of 0 (non-pressurized) and 1 $kgf/cm^2$ (pressurized) for 60, 120 and 180 min. The extract yield and the total soluble solids content of decoctions were measured, and the amounts of the reference compounds in decoctions were investigated by the analysis using high performance liquid chromatography. Results : The extract yield and the total soluble solid content were higher in decoctions extracted by the pressurized method than those from decoction with non-pressurized method. The patterns of yield and contents showed a proportional increase to the extraction time. In analysis of the linear regression for four reference compounds such as liquiritin, nodakenin, hesperidin, and glycyrrhizin, the good linearity with the correlation coefficient more than 0.9999 was observed. The highest contents for four reference compounds were observed at 180 min of both the pressurized method and the non-pressurized method. Conclusions : This study suggests that the pressure in extraction method and the extraction time affect the compositional constituents in BJIGT decoctions. The extraction time of 180 min could be chosen in both pressurized and non-pressurized method as optimal extraction condition.

• 한국식품저장유통학회지
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• 제4권1호
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• pp.53-59
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• 1997

Physicochemical properties affecting on the quality of Citrus unshiu Marc. var miyagawa and C. unshiu Marc. var, okitsu according to cultivation area in Cheju were investigated. Linear correlations (r>0.9) were showed between fruit size and peel thickness. There were much difference between cultivation areas in soluble solids of C. unshiu Marc. var. okitsu. The difference were not so much in soluble solids and acid contents of citrus fruits produced at same area below 65mm of fruit diameter, but the quality of large size fruits were inferior. Brix/Acid ratio could not be index for quality evaluation, because of individual deviation. Soluble solid content of citrus fruits produced in south Cheju was higher than that produced in north Cheju. Acid content and Brix/Acid ratio of citrus fruits produced in south Cheju was lower than that produced in north Cheju. The quality of C. unshiu Marc. var. miyagawa clad not so much difference between cultivation area, but the difference of quality were recognized significantly in C. unshiu Marc. var. okitsu.

• 생물환경조절학회지
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• 제19권2호
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• pp.88-92
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• 2010

본 연구는 국내에서 주로 생산되고 있는 대과종 토마토 품종의 품질을 비교 조사하여, 토마토의 원활한 유통 및 수출을 위한 수확후 관리 분야의 연구의 기초 자료를 얻고자 수행되었다. 과피색은 품종별 일정한 경향 없이 $a^*/b^*$ 값은 2.8에서 4.8범위 안에 있었다. 호흡률과 에틸렌 발생률도 품종간 큰 차이를 보이지는 않았다. 내적 품질 중 경도는 'Picasso', 'Tymaxx', 'Madison'에서 가장 높았다. 당도의 경우 대체로 $6^{\circ}Brix$ 수준을 나타내었는데 'Hoyong'과 'Dotearang Dia'가 높았다. 비타민 C 함량은 'Super Sunroad'와 'Dotearang Dia'가 가장 높았다. 산도는 품종별 큰 차이 없이 'Hoyong'이 가장 높았으며, 이 때문에 당산비는 당도와 유사한 양상으로 유럽계 중 당도가 낮았던 'Amaral', 'Picasso', 'Tymaxx'에서 낮았다. 이상의 결과로 보면 수출 토마토에서 중요한 품질 요인인 경도는 유럽계가 당도와 비타민 C 함량은 동양계가 높았다. 품질 요인간 상관관계는 $a^*/b^*$ 값으로 표시한 과피색이 여러 품질 요인과 높은 상관관계를 나타내었는데, 특히 당도와 가장 높은 상관계수(r = 0.801)를 나타내었다. 또한 수출현장에서 중요하게 다루는 경도와 당도는 부의 상관관계(r = -0.601)를 나타내었다.

• 한국식품과학회지
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• 제22권3호
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• pp.278-284
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• 1990

김치류가 시어지는 현상은 재료 중의 발효성 당을 주로 젖산균이 발효하여 산이 과다하게 생기기 때문이므로 우선 배추의 품종별 또 재배계절별 가용성 고형물 함량을 측정하고 이들 배추를 발효하여 배추가 갖는 가용성 고형물 함량과 김치의 최종적정산도를 비교하였다. 봄배추의 가용성 고형물 함량은 $1.20{\sim}3.40^{\circ}\;Brix$로서 발효가 완전히 끝나는데 걸리는 시간은 $8{\sim}14$일로서 비교적 짧았으며 최종적정산도는 $1.17{\sim}1.66%$이었고 가을배추의 경우 가용성 고형물 함량은 $3.80{\sim}6.60^{\circ}\;Brix$로서 $37{\sim}44$일만에 발효가 끝났으며 최종적정산도는 $1.87{\sim}2.70%$였다. 따라서 발효하여 최종으로 얻을 수 있는 산도는 대체적으로 원료에 함유된 가용성 고형물 함량에 비례하며 그 관계는 Y=0.30X+0.7779이었다. 적당히 발효된 김치류의 적정산도(Y)의 범위를 $0.6{\sim}0.8%$로 하자면 위의 식에서 X(가용성 고형물의 함량)가 $0.02^{\circ}\;Brix$ 이내의 범위에 있어야 한다. 지금까지 분석된 배추의 최저 가용성 고형물 함량은 $1.20^{\circ}\;Brix$ 이어서 위 X의 범위에 드는 품종을 얻기란 현재로서는 불가능하다.

• 한국식품영양과학회지
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• 제30권2호
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• pp.277-282
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• 2001

The effects of chitosans with two different molecular weights (150 and 37 kDa) on the clarification of persimmon vinegar were investigated. The coagulated solids increased with increasing chitosan concentrations. Chitosan treatment had no effect on pH and acidity. Turbidity, browning, contents of tannin and soluble solids decreased with increasing chitosan concentrations. An increase in chitosan concentration resulted in an increase in color L* value and a decrease in a* and b* values. Reduction in turbidity and tannin contents somewhat differed depending on the molecular weights of chitosan. In sensory evaluation, chitosan treatment did not affect color and flavor over all concentrations tested. However, astringent taste was noticeably strong by treatment with 500mg/L chitosan, resulting in low overall acceptability. Therefore, the most effective clarification of persimmon vinegar was achieved by treatment with 400mg/L chitosan, irrespective of molecular weight.

• 원예과학기술지
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• 제30권2호
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• pp.158-161
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• 2012

The influence of lysophosphatidylethanolamine (LPE) on anti-senescence of melon leaves and the change in fruit quality during the storage at low temperature were studied. In most of the crops, freshness of leaves is important factor for characteristics of fruits, such as sugar contents, color, and firmness. Melon ($Cucumis$ $melo$ L. cv. Prince) plants were sprayed with LPE at 5 and 3 weeks before commercial harvest. In upper part, LPE treatment showed slight high number of fresh leaf compared to no treatment (None). However, in lower part, LPE resulted in apparent inhibition effect on senescence, showing that lower side of melon plant kept fresh upon LPE application up to about 30%. The SSC of melon treated with LPE was similar to that of fruit from None at harvest. There was no change in soluble solids content (SSC) for all treatment during the storage at $7^{\circ}C$. There were no significant differences in firmness of mesocarp from melons given different treatments at harvest. The firmness of mesocarp from melon treated with LPE was higher than none after 2 weeks storage. The electrolyte leakage means for melon treated with LPE did not differ significantly from the means at initial storage after 2 weeks storage among the treatments. None increased 57% from its initial electrolyte leakage during storage. These results suggest that the application of LPE may have potential to inhibit senescence of leaves and maintain fruit quality during the storage in melon.

• Preventive Nutrition and Food Science
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• 제11권2호
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• pp.155-159
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• 2006

Models capable of predicting the product quality of mixed apple and carrot retentates (MACR) have been developed using response surface methodology and used to characterize the effects of processing conditions including average transmembrane pressure (ATP), temperature, and blend ratio. Color, soluble solids, total sugar, vitamin C, acidity, turbidity, and viscosity were used to assess the product quality following the ultrafiltration (UF) process. $L^*-value$ decreased with increased ATP, but the value was not affected by changes in temperature. Blend ratio also greatly influenced the $L^*-value$. Redness ($a^*-value$), on the other hand, was less affected by temperature and ATP. As the ATP and temperature increased, yellowness increased gradually. Soluble solids contents appeared to decrease gradually as the ATP increased for all blend samples, but the effect of temperature seemed to be less. Total sugar content was more affected by temperature than ATP. In general, samples containing 75% carrot had higher amounts of vitamin C regardless of processing conditions. Changes in acidity were also complex and appeared to respond to interactions among ATP, temperature, and blend ratio. Turbidity increased for all samples as both ATP and temperature increased. The higher the amount of carrot in the blend samples, the higher values for turbidity. Although the changes were small, viscosity appeared to increase as the ATP and temperature increased during UF.