• Journal of Plant Biotechnology
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• v.45 no.4
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• pp.392-399
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• 2018

Fruits of 10 cultivars ('Blue Gold', 'Brigitta', 'Coville', 'Duke', 'Nelson', 'North Blue', 'Rancocas', 'Sierra', Sunrise, and 'Weymouth') of blueberries (Vaccinum corymbosun) were analyzed for characteristics, contents of total phenolic compounds and flavonoids and antioxidant activity in this study. Fruit weights ranged from 0.83 to 1.88 g. Total soluble solids concentration varied from 9.7 in 'Duke' to $16.6^{\circ}Brix$ in 'Sierra' with titratable acidities of 0.94 % in 'Sunrise' and 1.75% in 'Brigitta'. There are relatively high contents in 'North Blue' ($23.75mg\;GAE{\cdot}g^{-1}\;FW$) and low contents in 'Coville' ($17.15mg\;GAE{\cdot}g^{-1}\;FW$) in total phenolic compounds. Contents of total phenolic compounds were high in 'Nelson'($14.1mg\;QE{\cdot}g^{-1}\;FW$) and low in 'Duke' ($10.1mg\;QE{\cdot}g^{-1}\;FW$). Analysis of antioxidant activity of blueberry fruits showed that there were high acitiviites of ABTS+ radical scavenging in 'Rancoccas' (82.2%), 'Bluegold' (79.6%), and 'Nelson' (77.8%), and high activities of DPPH radical scavenging in 'Rancocca' (76.0%), and high in hydroxy radical scavenging in 'Nelson' (73.0%). Quantification analysis method of qualitative data showed that 'Bluegold', 'Nelson', 'Northblue', and 'Rancocas' had high contents of phenol and flavonoid compounds, and activity antioxidants of berries. Blueberry cultivars selected by statistical quantification analysis can be utilized as valuable genetic resources for breeding of blueberry with high antioxidant activities in the future.

• Horticultural Science & Technology
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• v.30 no.4
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• pp.345-356
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• 2012

We investigated the changes of fruit quality parameters, polysaccharide contents and cell wall components during maturation and ripening of two Korean pear cultivar 'Hanareum' and 'Manpungbae' compared with 'Niitaka' pear (Pyrus pyrifolia Nakai) which showed different physiological maturity based on days after full bloom (DAFB). Flesh firmness decreased continuously with fruit development and maturation, reaching a final level of 29.4, 33.5, and 27.4N at maturity in 'Hanareum' (127 DAFB), 'Manpungbae' (163 DAFB), and 'Niitaka' (170 DAFB), respectively. The level of ethylene production was very low in early season 'Hanareum' pear which showed at most 0.39 ${\mu}L{\cdot}L^{-1}$ at maturity and no ethylene was detected in 'Manpungbae' and 'Niitaka' at maturity. Fructose was the most abundant soluble sugar during fruit maturation in the pears tested and an increase of sucrose was observed during fruit ripening in the Asian pears commonly. Ethanol insoluble solids (EIS) content decreased gradually with different levels among the pear cultivars as fruit ripens consisted of 10.79, 12.72, and 12.75 $mg{\cdot}g^{-1}$ FW. The amount of total soluble polyuronides was higher in early season cultivars 'Hanareum' than those of mid-season cultivar 'Manpungbae' and 'Niitaka'. In 'Niitaka' which harvested most late season, the level of 4% KOH soluble hemicelluloses was lower than 'Hanareum' and 'Manpungbae' and maintained constantly during fruit ripening period. Cellulosic residues were determined high level in 'Niitaka' which showed 612.33 ${\mu}g{\cdot}mg^{-1}$ EIS at maturity when compared with 'Hanareum' (408.0 ${\mu}g{\cdot}mg^{-1}$ EIS) and 'Manpungbae' (538.67 ${\mu}g{\cdot}mg^{-1}$ EIS). The main constituents of cell wall neutral sugars which consisted of arabinose, xylose, galactose, and glucose were decreased gradually with onset of fruit ripening regardless of cultivar. Arabinose which was predominant in 'Hanareum' pear decreased at the last stage of ripening, but the changes of cell wall neutral sugar during ripening were not occurred in 'Niitaka' pear. The change of molecular mass distribution in water soluble pectin observed dominantly at the early stage of fruit development. Depolymerization of 4% KOH-soluble hemicelluloses and degradation of xyloglucan showed in early-season cultivar 'Hanareum' during fruit maturation, and degradation of those fractions were detected only at the early stage fruit development in mid-season cultivar 'Manpungbae' and 'Niitaka'. The molecular mass profile of CDTA soluble pectin, $Na_2CO_3$-SP and 24% KOH soluble hemicelluloses showed no significant change during fruit maturation regardless of cultivar.

• Food Science and Preservation
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• v.20 no.4
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• pp.475-481
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• 2013

This study was performed in order to compare the changes in fruit quality and antioxidant activity depending on the ripeness degree of the banana flesh and peel (unripe, ripe, and over ripe) when stored at room temperature for 6 days. The moisture contents showed differences such as the significantly lower maturity in the over ripe fruit peel and the moisture content increase in the fruit flesh during ripening. During the maturity stage, the L and b values decreased, while the a value increased. During ripening, the titratable acidity (TA) decreased, while the soluble solids contents (SS), sugar acid ratio (SS/TA), total sugar, and reducing sugar contents increased, respectively. Also during ripening, the glucose and the fructose contents increased considerably, thus resulting in the decrease of the sucrose content. In addition, this study revealed that the phenolic substance, which was part of the fruit skin, showed more favorable reaction to radical ability than the fruit flesh. Furthermore, the DPPH, ABTS radical scavenging ability, and reducing power showed better reaction for the fruit skin than for the fruit flesh, and there was a significant increase in the antioxidative activity as a result of the higher levels of phenolic substance. Therefore, maturity played an important role in changing the chemical composition and physiological activity of a banana. The unripe peels could be used as antioxidant ingredients and they could also enhance the biological activity in the utilization of by-products.

• Journal of the Korean Society of Food Culture
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• v.4 no.1
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• pp.103-108
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• 1989

Effects of different processes or texture of cucumber pickles fermented in 7% NaCl solution were studied. Cucumbers were treated with different processes: control; preheating in 7% NaCl, 0.04M $CaCl_2$ solution ($60^{\circ}C$, 1hr); combination of preheating and post microwave heating (5 min, midium high level, 2450 Mhz); preheating in the solution which was adjusted to pH 8.5. In each process the pH and total acidity of brine solution, total pectin contents in alcohol insoluble solids (AIS), hot water soluble pectin (HWSP) contents and firmness of cucumber pickles were determined at 0, 5, 10, 15 and 25 days of storage periods. Total pectin contents and the firmness of pickles were decreased during 25 days of storage. Control group showed the lowest value and post microwave heating group marked the highest value in total pectin contents and firmness retention of cucumber pickles. The results of this study indicated that total pectin content seems to correlate with the firmness of cucumber pickles. However, HWSP content did not show any correlation with firmness of cucumber pickles. Post microwave heating method could be used to retain firmness of fermented cucumber pickles.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.123-128
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• 1991

Addition of two different salt mixtures of sodium phosphates, Ca-EDTA, $NaNO_2$ and sodium citrate were investigated for their effects on relative viscosity, textrue, sensory properties of kimchi and solids contents of kimchi and kimchi liquid during fermentation at $4{\sim}3.5^{\circ}C$. The salt mixtures were added into half fermented kimchi with the concentration range of $0.001{\sim}0.01\;M$. The results showed that higher values in viscosity of kimchi liquids were obtained for those fermented at low temperature and with salts mixtures added. The hardness of Chinese cabbage was gernerally increased until pH 4.0 reached and then decreased thereafter for those fermented without salts mixture. However the salts added kimchi showed no decrease and a slightly harder texture measured at the late stage of fermentation. Soluble solids concentration steadly decreased in kimchi liquids for those salts mixture added while those without salts mixture were initially increased followed by slow decrease. Comparison of sensory properties showed that the degree of changes was reduced when salt mixture was added. Higher scores in fresh-sourness and acidic taste, hardness and chewiness in texture and lower moldy odor were obtained when the data was compared for those kimchi having the pH range of $4.0{\sim}4.2$.

• Korean Journal of Remote Sensing
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• v.33 no.5_1
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• pp.559-570
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• 2017

A partial least squares regression (PLSR) model was developed to map the internal soluble solids content (SSC) of apples using a ground-based hyperspectral scanner that could simultaneously acquire outdoor data and capture images of large quantities of apples. We evaluated the applicability of various preprocessing techniques to construct an optimal prediction model and calculated the optimal band through a variable importance in projection (VIP)score. From the 515 bands of hyperspectral images extracted at wavelengths of 360-1019 nm, 70 reflectance spectra of apples were extracted, and the SSC ($^{\circ}Brix$) was measured using a digital photometer. The optimal prediction model wasselected considering the root-mean-square error of cross-validation (RMSECV), root-mean-square error of prediction (RMSEP) and coefficient of determination of prediction $r_p^2$. As a result, multiplicative scatter correction (MSC)-based preprocessing methods were better than others. For example, when a combination of MSC and standard normal variate (SNV) was used, RMSECV and RMSEP were the lowest at 0.8551 and 0.8561 and $r_c^2$ and $r_p^2$ were the highest at 0.8533 and 0.6546; wavelength ranges of 360-380, 546-690, 760, 915, 931-939, 942, 953, 971, 978, 981, 988, and 992-1019 nm were most influential for SSC determination. The PLSR model with the spectral value of the corresponding region confirmed that the RMSEP decreased to 0.6841 and $r_p^2$ increased to 0.7795 as compared to the values of the entire wavelength band. In this study, we confirmed the feasibility of using a hyperspectral scanner image obtained from outdoors for the SSC measurement of apples. These results indicate that the application of field data and sensors could possibly expand in the future.

• Food Science and Preservation
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• v.15 no.1
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• pp.99-104
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• 2008

To utilize non-heat treated alcoholic by-products of brown rice (Goami) as food sources, the quality characteristics changes according to the treatment conditions of cellulase were evaluated. Results showed that the increase of hydrolysis temperature correspondingly increased the soluble solids and total sugar amounts in the by-products of Goami, and total dietary fiber amount was found to be around 0.67% Reducing sugar concentration was the highest at the hydrolysis temperature of $70^{\circ}C$. Maltooligosaccharides amounts were detected to be the highest at the hydrolysis temperature of $80^{\circ}C$ and were also, maltopentose and maltopentose were found. In the soluble solid, total dietary fiber, reducing sugar and total sugar according to the cellulase concentration, the content of hydrolysates with enzyme were higher than control, and the content of hydrolysates with enzyme was similar (6.30 and 0.69% 3,600 and 5,500 mg% respectively). The content of maltooligosaccharides was increased with the increase of enzyme concentration, and the content was similar at more than 0.6%(w/w) of enzyme concentration. The soluble solids and total dietary fiber by hydrolysis time were found to be 6.25% and 0.70%, respectively at more than 60 min. of hydrolysis. The content of reducing sugar, total sugar and maltooligosaccharides were increased with the increase of hydrolysis time, and the content was similar at more than 120min. of hydrolysis (3,800, 5,680 and 1,950 mg% respectively). Based upon these results, the byproducts of Goami are expected to be valuable as various food sources showing the highest dietary fiber and maltooligosaccharides contents by the hydrolysis at $80^{\circ}C$ for 120 min. with the addition of 0.6%(w/w) of cellulase.

• Horticultural Science & Technology
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• v.28 no.4
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• pp.708-710
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• 2010

'Skinny Green' is the third hairless-variety release by National Institute of Horticultural & Herbal Science (NIHHS) of Rural Development Administration (RDA) in Korea. It was bred by field crossing using the KN8903 as the mother plant, which had been selected from the crossbreeding of a Korean wild germplasm of tara vine with a male $Actinidia$ $deliciosa$ cv. Tomuri, and tara vine as the father plant collected from Korean mountains. The principal features of the final release are firstly, the fruit size not bigger than a mouthful bite with the average fruit weight not more than 19.3 g, and secondly, the thin and hairless edible fruit skin. It has green flesh color maintaining soluble solids and acid contents about $16.7^{\circ}Brix$ and 0.91% respectively. Its harvest season is usually in mid October. As it is not self-fertile it needs artificial pollination. Its tendency to produce maximum numbers of fruit requires thinning out of the fruits in a proper way.

• Journal of Applied Biological Chemistry
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• v.59 no.1
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• pp.83-90
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• 2016

The aim of the present study was to evaluate the degree of metal contamination of the Turag River water and its suitability for irrigation. Twenty water samples were analyzed for physicochemical parameters and metals viz., calcium, magnesium, potassium (K), sodium, copper (Cu), zinc (Zn), iron (Fe), manganese (Mn), lead (Pb), cadmium (Cd), chromium (Cr), and nickel (Ni). All water samples were slightly alkaline to alkaline. Regarding electrical conductivity (EC), all samples were suitable for crop in soils with moderate permeability and leaching. Water samples were medium salinity and low alkalinity hazard classes. In terms of total dissolved solids (TDS), all samples were classified as freshwater. As per sodium adsorption ratio (SAR) and soluble sodium percentage (SSP), all samples were classified as excellent. No residual sodium carbonate (RSC) was detected in any of the samples, indicating suitability for irrigation; and all samples were considered very hard. Cr and Mn contents in all samples were above FAO guideline values and, therefore, these metals were considered toxic. Zn, Cu, Pb, Cd, and Ni concentrations were below acceptable limit for irrigation and do not pose a threat to soil environment. Significant relationships were found between EC and TDS, SAR and SSP, SAR and RSC, and SSP and RSC. The combinations of ions such as K-Zn, K-Fe, K-Cu, K-Mn, K-Pb, Zn-Fe, Zn-Cu, Zn-Mn, Fe-Mn, Cu-Mn, Cu-Pb and Mn-Pb exhibited significant correlation. This study revealed that Turag River water samples are contaminated with Cr and Mn. This fact should not be ignored because water contamination by metals may pose a threat to human health through food chain.

• Korean Journal of Food Science and Technology
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• v.47 no.5
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• pp.652-657
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• 2015

To produce mulberry-leaf tea abundant in ${\gamma}$-aminobutyric acid (GABA), mulberry leaves were subjected to two distinct anaerobic conditions ($N_2$ and vacuum) for 12 h before the manufacturing process. Subsequently, changes in the GABA content as well as that of other components were measured. In anaerobically treated mulberry leaves, GABA content markedly increased by 436-472% compared with the control, while the glutamic acid content decreased. However, few changes were observed in the contents of the general components (moisture, carbohydrate, lipid, protein, and ash) and water-soluble solids. Free sugar, catechin, and total phenol content decreased after anaerobic treatment. However, the sensory test scores were not different between the control and anaerobically-treated samples. Consequently, tea products, manufactured post nitrogen gas or vacuum treatment of leaves after harvest, showed functional properties without sensory loss.