• Current Research on Agriculture and Life Sciences
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• v.8
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• pp.83-88
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• 1990

This experiment was conducted to investigate the effect of $CO_2$ treatment on quality of strawberry during storage. Gas composition in polyethylene(P.E.) film bag during storage was changed markedly at early stage of storage and then kept at the level of 8-9% $CO_2$and 1-2% $O_2$. Weight loss and decay were restricted by $CO_2$ pretreatment and P.E. film packaging. Titratable acidity, PH and soluble solids were not changed greatly during storage. Firmness of flesh was increased by $CO_2$ treatment till 14 days of storage and decrease of a value reduced by $CO_2$ treatment and P.E.film packaging, too. Ascorbic acid contents were more high in not packed samples than packed untill 14 days of storage but after that those were more high in P.E.film packed and $CO_2$ treated samples.

• Food Science and Preservation
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• v.17 no.2
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• pp.202-207
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• 2010

The effects of ultrasound treatment, in combination with ascorbic acid, on the quality of fresh-cut 'Jonathan' apples was investigated. Prepared apple slices were ultrasonicated in distilled water (US) or in 1%(w/v) ascorbic acid solution (UA) and the other samples were just dipped in 1%(w/v) ascorbic acid solution (AA). All samples were stored at$10^{\circ}C$ for 12 days. UA-treated samples showed high $L^{*}$ and hue values and low $a^{*}$, $b^{*}$, chroma, and ${\Delta}E$ value. Both control and US-treated samples showed considerable browning. A significant inhibition of polyphenol oxidase activity was observed after UA treatment. The level of total phenolics in UA-treated samples was higher on the day of treatment compared with other samples. Total soluble solids, pH, titratable acidity, and gas concentrations were similar in all samples. This study demonstrated that the simultaneous treatment of ultrasound and ascorbic acid was effective in preventing enzymatic browning of fresh-cut 'Jonathan' apples and maintaining total phenolics contents.

• Food Science and Preservation
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• v.8 no.3
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• pp.246-251
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• 2001

This study was conducted to investigate the change of qualities of peaches by different packing types and humidity during storage period. The weight loss ratios of 'Kulakatawase' and 'Mibaek' by non-packing were about 6.8% and 4.9% for 4 days storage at room temperature, respectively whereas, the peaches by packing with 30㎛ LDPE were less than 1% for 25 days storage at low temperature and high humidity(95 $\pm$3%). The firmness values of the peaches were not decreased during storage at low temperature compared to the firmness values of the peaches during storage at room temperature. Little difference of total acidity and soluble solids of the peaches was during storage at low temperature. The contents of fructose and glucose in peaches were increased slightly after storage for 25 days but that of sucrose was decreased slightly. When peaches were stored at low temperature(0∼2$\^{C}$) and high humidity(95$\pm$ 3%) after packing with 30㎛ LDPE or 25㎛ perforated polyolefin film 'Kurakatawase ' and 'Mibaek' were able to storage for 20 and 25days, respectively.

• The Korean Journal of Food And Nutrition
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• v.13 no.6
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• pp.521-528
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• 2000

Conditions for processing dried condiments with powdered sea tangle were investigated. The most appropriate method for sea tangle extraction was two-stage extraction, that extracted with addition of 70% ethyl alcohol at $25^{\circ}C$ for 1 hour and residue was re-extracted with water(1:15, w/w) at 7$0^{\circ}C$ for 3 hours. The yield of soluble solids under above-mentioned conditions was 14.9%. As a result of omission tests, free amino acids were predominated in the taste compounds of sea tangle extracts rather than nucleotides, and the contribution of free amino acids and nucleotides to the taste of sea tangle extracts was remarkable. The major flavoring components of sea tangle extracts were matters of low molecular weight such as free amino acids and oligopeptides below 5,700 dalton. Contents of carbohydrate, total nitrogen and amino nitrogen in dried condiments prepared with sea tangle extracts were 64.9%, 3.7% and 2.1%, respectively. And drying yield, solubility and absorption rates at Aw 0.88 were 14.7%, 98.3% and 8.4%, respectively.

• Korean journal of food and cookery science
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• v.28 no.1
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• pp.1-8
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• 2012

This study was performed to evaluate the quality characteristics of yanggeng prepared with different amounts of Rehmanniae radix Preparata (RRP) concentrate. Moisture, acidity, soluble solids, and reducing sugar contents of the control were the lowest, followed in order by the 3%, 6%, and 9% RRP addition. The pH of 9% RRP added yanggeng was the lowest, followed in order by the 6% and 3% additions. The lightness value of the Hunter color system decreased based on the amount of RRP concentrate added to yanggeng. In the texture analysis, the hardness and cohesiveness of the 9% RRP added yanggeng were the highest among the treatments. Total phenol content was the highest in 9% RRP added yanggeng. Antioxidant activities such as DPPH radical scavenging activity and hydroxyl radical scavenging activity, were the highest in the 9% RRP added yanggeng. In the sensory evaluation for yanggeng, the sensory scores for overall preference and texture were the highest in the 6% RRP added yanggeng The result was suggested that the optimum amount of RRP concentrate to add to yanggeng was 6%.

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.426-432
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• 1988

This study was undertaken to investigate for the possible use of enzymes with ${\alpha}-galactosidase$ and protease activities to remove flatulence factors as well as to improve the yield and protein digestibility in soymilk preparation. The volume and protein yield were not increased significantly by enzyme treatment. The solids yield increased by raising treatment pH 6 to 10, the temperature $30^{\circ}C\;to\;60^{\circ}C$ Enzyme treatment brought about a remarkable increase in TCA-soluble nitrogen compounds and a decrease in the contents of flatulence factors raffinose and stachyose.

• Applied Biological Chemistry
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• v.38 no.6
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• pp.541-545
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• 1995

Physicochemical properties and chemical compositions of Citrus fruits produced in Cheju were investigated. Soluble solids, total sugar and acid content of Citrus unshiu were $10.4{\sim}11.0^{\circ},\;8.24{\sim}8.79%\;and\;1.04{\sim}1.20%$, respectively. Vitamin C ranging from $41.19{\sim}46.55\;mg/100\;g$ was higher on medium type than on early type of Citrus unshiu. In case of inorganic elements in Citrus unshiu, potassium content was the highest, in the range of $108.66{\sim}132.65\;mg/100\;g$, and it was higher on C. platymamma than on Citrus unshiu. however, the kinds and contents of carbohydrate in citrus juice were somewhat different among citrus varieties. Sucrose was $46.8{\sim}64.6%$ and others were glucose and fructose, $18.4{\sim}26.9%\;and\;15.2{\sim}30.2%$, respectively. Citric acid content was $75.7{\sim}96.2%$, and others were malic acid, oxalic acid, and fumaric acid in the decreasing order.

• Horticultural Science & Technology
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• v.31 no.1
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• pp.38-49
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• 2013

Prohexadione-calcium (Pro-Ca), ethephon and transient water stress were evaluated in a factorial design, as potential inhibitors of early-season shoot growth of high density orchard management of apple (Malus domestica Borkh.) trees. In the experiment, water stress was imposed to one-half of the 7-year-old 'Golden Delicious'/M.9 apple trees in each of 5 blocks, by stopping irrigation for 3 weeks between 35 and 56 days after full bloom (AFB). Within each whole unit, the following Pro-Ca and ethephon treatments were randomly allocated at $2{\times}2$ factorial: a) 0 or 250 $mg{\cdot}L^{-1}$ a.i. Pro-Ca applied at 28 days AFB and b) 0 or 300 $mg{\cdot}L^{-1}$ a.i. ethephon applied twice (35 and 71 days AFB). All trees were hand thinned to king flowers prior to treatments. Vegetative shoot growth was markedly reduced by Pro-Ca, with its effect being obvious within 14 days after application, while ethephon and water stress treatments were less effective. Pro-Ca had no effect on fruit set and yield but slightly increased fruit size. Ethephon substantially reduced the fruit size and yield but had no effect on fruit set. Water stress reduced fruit set, fruit size and yield. With regard to fruit quality, Pro-Ca did not influence fruit shape, flesh firmness and soluble solids contents (SSC) but slightly reduced titratable acidity. Ethephon had no effect on fruit shape but increased firmness, SSC and acidity, while water stress did not influence these fruit quality attributes. Dry weight of dormant spur buds was reduced by both Pro-Ca and water stress, while increased by ethephon. The larger dormant buds led to the larger spur flowers at the tight cluster stage the following spring. Return flowering was promoted only by ethephon, especially on previous season's shoots. There were no significant interactions between Pro-Ca and ethephon or water stress on most variables observed in this study.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.335-340
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• 2000

The objectives of this research were to investigate changes in characteristics of whole frozen soft persimmon during storage, and to evaluate effects of blanching and addition of ascorbic acid on the quality of frozen soft persimmon puree. Reducing sugar, soluble solids and carotenoids contents in frozen soft persimmon did not change significantly during storage, while ascorbic acid of whole frozen soft persimmon and puree was continuously decreased during 8 months of storage. Whole frozen soft persimmon thawed at low temperature or by microwave oven did not show remarkable quality differences, whereas thawing puree resulted in a drastic decrease in consistency. Addition of ascorbic acid to puree reduced browning discoloration, but blanching puree caused significant loss of color and increase of consistency.

• The Korean Journal of Food And Nutrition
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• v.36 no.1
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• pp.25-32
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• 2023

To increase antioxidant activity and physicochemical quality characteristics, four kinds of berries (blueberry (BEB), blackberry (BKB), cranberry (CNB), raspberry (RSB)) with antioxidant activities were used to replace beet (B) in existing ABC juice. In the experimental group, the pH was decreased while the content of soluble solids was increased significantly. Total polyphenol content was significantly increased in all experimental groups compared to that in the control group. The control group had the lowest polyphenol content at 14.723 ㎍ GAE/g, whereas the blackberry replacement group had the highest polyphenol content at 67.12 ㎍ GAE/g. The total flavonoid content was the lowest in the control group at 8.98 ㎍ QE/g but the highest in the blackberry group at 50.47 ㎍ QE/g. All experimental groups showed significantly higher antioxidant activities than the control group. DPPH & ABTS radical scavenging activities were the lowest in the control group at 15.69% and 19.55%, respectively, but the highest in the blackberry group at 48.24% and 59.43%, respectively. SOD-like activity was also the lowest in the control group at 14.12%, but the highest in the blackberry group at 48.18%. When comparing experimental groups, antioxidant activities (DPPH, ABTS, SOD) and antioxidant components (total polyphenols and total flavonoids) were in the order of BKB > CNB > RSB > BEB > Control. In conclusion, the new ABC juice containing four types of berries is enriched in antioxidants with significantly improved antioxidant activities and physicochemical quality characteristics.