• Horticultural Science & Technology
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• v.33 no.4
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• pp.542-549
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• 2015

This work was carried out to evaluate the effects of preharvest 1-methylcyclopropene (1-MCP, $Harvista^{TM}$) and postharvest 1-MCP ($SmartFresh^{TM}$) treatments on the fruit quality attributes of cold-stored 'Fuji' ( Malus domestica Borkh.) apples. Fruits were exposed to 0, 95, 125, or $250 mg{\cdot}L^{-1}$ $Harvista^{TM}$ at 3, 2, 1 weeks before harvest (WBH), and treated with 0 or $1{\mu}{\cdot}L^{-1}$ $SmartFresh^{TM}$ at harvest. Fruit was then stored for up to 180 days at $0{\pm}1^{\circ}C$. Fruit fresh weight, Hunter's value a, internal ethylene concentration (IEC), flesh firmness, titratable acidity (TA), and soluble solids content (SSC) in fruit treated with $Harvista^{TM}$ were not different from those of control fruit at harvest. During cold storage, flesh firmness and TA were higher in fruit treated with $250mg{\cdot}L^{-1}$ $Harvista^{TM}$ at 2 and 3 WBH than in control fruit. IEC was 5.5-10.0% lower in fruit treated with $250mg{\cdot}L^{-1}$ $Harvista^{TM}$ at 2 and 3 WBH compared with control fruit as storage duration progressed, while SSC was not affected. Furthermore, flesh firmness, TA, and IEC were affected neither by $Harvista^{TM}$ nor $Harvista^{TM}+SmartFresh^{TM}$ treatments, compared with those fruit quality attributes at harvest. The correlation maps indicated that IEC was negatively correlated with firmness and TA, regardless of $Harvista^{TM}$ application levels. In addition, positive correlations between fruit quality attributes were detected in treatments with $250mg{\cdot}L^{-1}$ $Harvista^{TM}+SmartFresh^{TM}$. Therefore, the results suggest that with a single application of $SmartFresh^{TM}$, a higher level of $Harvista^{TM}$ application would help in retention of fruit quality attributes during cold storage.

• Horticultural Science & Technology
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• v.35 no.1
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• pp.121-130
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• 2017

This study was carried out to investigate a method for producing cultured virus - free ovules for breeding high - quality Citrus cultivars. Ovules from the immature fruits of three citrus cultivars native to Jeju (Dongjeongkyool, Cheongkyool, and Jikak) and two cultivars of Citrus unshiu Marc. (Miyagawa wase and Haryejosaeng) that were thought to be infected with Citrus tristeza virus (CTV) were cultured on MS2 medium (Murashige - Skoog [MS] basal medium containing $500mg{\cdot}L^{-1}$ malt extract, $50g{\cdot}L^{-1}$ sucrose, $1.0 mg{\cdot}L^{-1}$ kinetin, and $8g{\cdot}L^{-1}$ agar). After four weeks of culture, 10, 21, 13, 5, and 7 somatic embryos and 2, 4, 2, 4, and 5 white callus cells (surrounding green somatic embryos) were obtained from Dongjeongkyool, Cheongkyool, Jikak, Miyagawa wase, and Haryejosaeng, respectively. After six weeks of culture, somatic embryos were obtained from cultured cells grown on MT basal medium supplemented with malt extract ($500mg{\cdot}L^{-1}$), lactose ($70g{\cdot}L^{-1}$), and agar ($16g{\cdot}L^{-1}$). Over 60% of the somatic embryos from citrus cultivars native to Jeju developed into normal plants on MS basal medium supplemented with malt extract ($500mg{\cdot}L^{-1}$), sucrose ($50g{\cdot}L^{-1}$), and agar ($8g{\cdot}L^{-1}$) after 10 weeks of culture. Normal plants were regenerated from two Citrus unshiu Marc. cultivars on MT basal medium supplemented with sorbitol (1.0 M), galactose (1.0 M), $GA_3$ ($1.0mg{\cdot}L^{-1}$), and Gelrite ($3g{\cdot}L^{-1}$). The absence of virus in plants generated from cultured ovules was confirmed by RT - PCR and antigen - antibody reactions. Therefore, virus - free Citrus cells can be obtained for breeding high - quality citrus cultivars using the biotechnological technique evaluated in this study.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.823-831
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• 2015

Evaluation of biological activity and analysis of functional constituents from water and ethanol extracts of four different parts of mulberry (Morus alba L.) tree were carried out to develop functional ingredients and foods using extracts of mulberry tree. The water and ethanol extracts of four different parts of mulberry tree were prepared and their biological activities and functional constituents determined by in vitro assays and HPLC, respectively. In general, ethanol extracts showed stronger biological activities and higher functional constituents than water extracts. Ethanol extracts of mulberry fruit, root bark, and twig showed stronger antioxidant ($IC_{50}=128.4{\mu}g/mL$), ${\alpha}$-glucosidase ($IC_{50}=12.0{\mu}g/mL$), and lipoxygenase ($IC_{50}=36.3{\mu}g/mL$) and tyrosinase ($IC_{50}=410.3{\mu}g/mL$) inhibitory activities, respectively, than those of other parts. Mulberry fruit and leaf showed the highest contents of anthocyanin (cyanidin 3-glucoside: 213.20 mg/100 g) and chlorogenic acid (514.97 mg/100 g), and especially ethanol extract of mulberry leaf contained higher quercetin 3-O-(6-O-malonyl)glucoside (143.25 mg/100 g) and kaempferol 3-O-(6-O-malonyl)glucoside (30.25 mg/100 g) contents without water extract of mulberry leaf. Meanwhile, mulberry twig contained both oxyresveratrol glycoside (48.90 mg/100 g) and its aglycone (21.88 mg/100 g), whereas mulberry root bark contained mostly oxyresveratrol glycoside (724.05 mg/100 g). Additionally, mulberry root bark and leaf contained much higher ${\gamma}$-aminobutyric acid (223.90 mg/100 g) and 1-deoxynojirimycin (86.07 mg/100 g) contents, respectively, than other parts of mulberry tree. These results suggest that high quality processed foods and functional foods using mixtures of mulberry fruits, leaves, twigs, and root barks should be developed for prevention and inhibition of several pathological disorders.

• Korean Journal of Food Science and Technology
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• v.49 no.6
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• pp.599-604
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• 2017

The purpose of this study was to explore methods for efficient management of the quality and safety of simple processed agricultural products in Busan. We tested 258 samples of simple processed agricultural products for distribution of aerobic bacteria and coliforms, and identified food-borne pathogens. The average aerobic bacterial and coliforms counts were 7.1 and 4.1 log CFU/g in simple processed vegetables, 6.8 and 3.5 log CFU/g in dried vegetables, and 6.2 and 2.9 log CFU/g in simple processed fruits. Additionally Staphylococcus aureus, Salmonella spp., Campylobacter jejuni/coli and Listeria monocytogenes were not detected in any samples. However, Bacillus cereus, Clostridium perfringens and E. coli were detected in 41 samples (16.3%), 2 samples (0.8%), and 4 samples (1.6%), respectively. This analysis revealed that none of C. perfringens and E. coli isolates harbored pathogenic toxic genes. However, all of B. cereus isolates carried at least 1 toxin gene.

• Journal of Practical Agriculture & Fisheries Research
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• v.15 no.1
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• pp.95-105
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• 2013

This study has been conducted to investigate the effect of Urea and K₂SO₄ treatment at stone hardening stage and 20 days before harvest on soil chemical properties, mineral nutrient concentration and quality of 'Mibaekdo' fruit peach. K concentration after Urea and K₂SO₄ treatment in soil was increased significantly by Urea 162g+K₂SO₄ 188g/tree(standard amount) treatment at stone hardening stage, K₂SO₄ 1.0% tree-spray, Urea 81g+K₂SO₄ 94g/tree(half amount), Urea 162g+K₂SO₄ 188g/tree and Urea 324g+K₂SO₄ 376g/tree(double amount) soil treatment before harvest 20 days compared to control. T-N, K and Ca concentration in leaf was increased significantly by all treatment. but Na concentration in leaf was increased by Urea 0.5% and K₂SO₄ 1.0% tree-spray treatment before harvest 20 days. T-N concentration in fruit skin was increased significantly by standard amount soil treatment, which decreased by K₂SO₄ 1.0% tree-spray and half amount soil treatment. T-N, K and Ca concentration in fruit flesh(1~10mm depth flesh from peel) were increased markedly by all treatment excepted Urea 0.5% tree-spray. The leaf weight at harvest was increased markedly by Urea 0.5% tree-spray, standard amount and double amount treatment before harvest 20 days. Fruit weight was increased significantly by standard amount compared to all treatment. Red fruit skin(Hunter a value) progress was effective by K₂SO₄ tree-spray, half amount and double amount treatment before harvest 20 days. Fruit SSC was increased significantly by Urea 0.5% and K₂SO₄ tree-spray before harvest 20 days, standard amount treatment at stone hardening stage compared to control.

• Horticultural Science & Technology
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• v.30 no.6
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• pp.780-783
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• 2012

A new strawberry cultivar (Fragaria ${\times}$ ananassa Duch.) 'Okmae' was developed from a cross between 'Toyonoka' and 'Maehyang'. This cultivar has a good fruit quality and suitable number of flowers per cluster for labor saving in fruit thinning. 'Gyoengnam No. 1' was selected as an elite line with vigorous plant growth, higher soluble solids content and fruit firmness after examining its characteristics and productivity in forcing cultures from 2007 to 2009. Farmer's field trial of 'Gyoengnam No. 1' was conducted in 2010 and it was registered as 'Okmae' thereafter. The general characteristics of 'Okmae' are vigorous growth habit, erect plant type, less number of leaf and elliptic leaf shape. 'Okmae' has long peduncle and 9-10 flowers per flower cluster which need less labor for fruit thinning. Fruits of 'Okmae' are conical having a bright red and glossy skin color. Although 'Okmae' has a smaller average fruit number per plant of 21.9 than that of the control cultivars, it's possible to produce high yield because of greater fruit weight of 26.0 g. 'Okmae' showed a high soluble solids content of $11.6^{\circ}Brix$, low acidity of 0.37%, and high firmness of $14.5g{\cdot}mm^{-2}$. It is sensitive to anthracnose and powery mildews, but high-quality strawberry can be harvested by using effective control measure.

• Korean Journal of Organic Agriculture
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• v.25 no.2
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• pp.329-344
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• 2017

This study was carried out to investigate the hot pepper yield, chemical properties of soil and distribution of animalcule with split irrigation and input of organic matter under no-tillage hot pepper green house condition. After experiment, soil pH maintained range of 5.6~6.2 in whole treatments. Organic matter content of soil was range of $32{\sim}42g{\cdot}kg^{-1}$. Soil salinity (EC) content of soil was range of $1.0{\sim}2.7dS{\cdot}m^{-1}$. Exchangeable cations in soil were range of $0.08{\sim}0.24cmol^+{\cdot}kg^{-1}$ in K, $9.5{\sim}12.8cmol^+{\cdot}kg^{-1}$ in Ca, and $2.7{\sim}3.2cmol^+{\cdot}kg^{-1}$ in Mg. Avaliable phosphorus ($P_2O_4$) content in soil was range of $1,011{\sim}1,137mg{\cdot}kg^{-1}$. Yield of pepper was more decreased in treatment of soybean cake fertilizer than no-treatment of soybean cake fertilizer. Yield of pepper in treatment of soybean cake fertilizer was increased at 33% of standard fertilizer application. Yield of pepper in no-treatment of soybean cake fertilizer was increased at 33% and 66% of standard fertilizer application. Number of fruits was increased range of 12.5~34.9% at half division irrigation compared with whole quantity irrigation. Yield of pepper was increased range of 13.5~34.4% at half division irrigation compared with whole quantity irrigation. Nine index of nature status and 271 Individual were captured in treatment of soybean cake fertilizer. Five index of nature status and 54 Individual were captured in treatment of soybean cake fertilizer. Nature status for environmental change as index organism was 11 points and 5 points, at treatment of soybean cake fertilizer and no-treatment of soybean cake fertilizer, respectively.

• Journal of Life Science
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• v.21 no.2
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• pp.292-299
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• 2011

This study compared volatile flavor profiles of 4 commercial vinegar beverages (Italian vinegar beverage (IVB), Japanese vinegar beverage (JVB), Japanese Yuzu-Ponz (JYP), and Korean white wine vinegar beverage (KWVB)). Flavor components of vinegar beverages (VBs) were determined using SPME/GC/MSD. The profiles of VBs were as follows; IVB (11 acids, 17 esters, 10 alcohols, 8 aldehydes, 3 terpenes, 4 aromatic hydrocarbons, 9 ketones), JVB (7 acids, 8 esters, 9 alcohols, 7 aldehydes, 13 terpenes, 7 aromatic hydrocarbons, 1 ketones, 3 miscellaneous compounds), JYP (3 acids, 12 esters, 8 alcohols, 7 aldehydes, 63 terpenes, 6 aromatic hydrocarbons, 2 ketones, 5 miscellaneous compounds), KWVB (10 acids, 10 esters, 9 alcohols, 8 aldehydes, 2 terpenes, 5 aromatic hydrocarbons, 4 ketones, 2 miscellaneous compounds). IVB and JVB showed similar flavor compositions (acids, ketones and esters in particular), whereas major components in JYP and KWVB were terpenes (79.6%) and acids (81.0%), respectively. Five compounds including 2-phenylethyl acetate (floral, fruity, sweet odor), 2-phenylethanol (floral, rose odor), vitispirane (fruity odor), geranylacetone (fragrant odor) and acetic acid were identified as major components in balsamic vinegar beverages.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.17
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• pp.115-133
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• 1974

This study was done on the metabolism of chemical components during the seed development of ginseng. The changes of the chemical components were inspected in the following periods: from the early stage of flower organ formation to flowering time, from the early stage of fruiting to maturity, during the moisture stratification before sowing. From flower bud forming stage to meiosis stage, the changes in the fresh weight, dry weight, contents of carbohydrates, and contents of nitrogen compounds were slight while the content of TCA soluble phosphorus and especially the content of organic phosphorus increased markedly. From meiosis stage to microspore stage the fresh and dry weights increase greatly. Also, the total nitrogen content increases in this period. Insolub]e nitrogen was 62-70% of the total nitrogen content; the increase of insoluble nitrogen seems to have resulted form the synthesis of protein. The content of soluble sugar (reducing and non-reducing sugar) increases greatly but there was no observable increase in starch content. In this same period, TCA soluble phosphorus reached the maximum level of 85.4% of the total phosphorus. TCA insoluble phosphorus remained at the minimum content level of 14.6%. After the pollen maturation stage and during the flowering period the dry weight increased markedly and insolub]e nitrogen also increased to the level of 67% of the total nitrogen content. Also in this stage, the organic phosphorus content decreased and was found in lesser amounts than inorganic phosphorus. A rapid increase in the starch content was also observed at this stage. In the first three weeks after fruiting the ginseng fruit grows rapidly. Ninety percent of the fresh weight of ripened ginseng seed is obtained in this period. Also, total nitrogen content increased by seven times. As the fruits ripened, insoluble nitrogen increased from 65% of the total nitrogen to 80% while soluble nitrogen decreased from 35% to 20%. By the beginning of the red-ripening period, the total phosphoric acid content increased by eight times and was at its peak. In this same period, TCA soluble phosphorus was 90% of total phosphorus content and organic phosphorus had increased by 29 times. Lipid-phosphorus, nucleic acid-phosphorus and protein-phosphorus also increased during this stage. The rate of increase in carbohydrates was similar to the rate of increase in fresh weight and it was observed at its highest point three weeks after fruiting. Soluble sugar content was also highest at this time; it begins to decrease after the first three weeks. At the red-ripening stage, soluble sugar content increased again slightly, but never reached its previous level. The level of crude starch increased gradually reaching its height, 2.36% of total dry weight, a week before red-ripening, but compared with the content level of other soluble sugars crude starch content was always low. When the seeds ripened completely, more than 80% of the soluble sugar was non-reducing sugar, indicating that sucrose is the main reserve material of carbohydrates in ginseng seeds. Since endosperm of the ripened ginseng seeds contain more than 60% lipids, lipids can be said to be the most abundant reserve material in ginseng seeds; they are more abundant than carbohydrates, protein, or any other component. During the moisture stratification, ginseng seeds absorb quantities of water. Lipids, protein and starch stored in the seeds become soluble by hydrolysis and the contents of sugar, inorganic phosphorus, phospho-lipid, nucleic acid-phosphorus, protein phosphorus, and soluble nitrogen increase. By sowing time, the middle of November, embryo of the seeds grows to 4.2-4.7mm and the water content of the seeds amounts to 50-60% of the total seed weight. Also, by this time, much budding material has been accumulated. On the other hand, dry stored ginseng seeds undergo some changes. The water content of the seeds decreases to 5% and there is an observable change in the carbohydraes but the content of lipid and nitrogen compounds did not change as much as carbohydrates.

• Applied Biological Chemistry
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• v.9
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• pp.41-57
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• 1968

Changes of acids (total, titratable and combined form) and sugars (total, reducing and non-reducing) in the edible part and the rind of 17 varieties the in growing and ripening period were investigated. The results were summarized as follows. 1) The percentage of rind was notably decreased in growing period and slightly in the ripening period- It may suggest that the rates of translocation of metabolite from leaves to each part of fruit are different with growth phase. 2) The heavier the weight of fruit, the higher the percentage of rind was and the varieties having over 200 g per fruit showed the value over 30 in the rind percentage and over 15 in the number seeds per fruit. 3) Total acid contents in the rind were highest at the maximum grow th of fruit except in Citrus grandis having tie lowest value (below 20 me/100 g F.W). of total acid at maximum point in which total acid content is steadily increase. 4) Total acid and titratable acid in the edible part and total acid and combined acid in whole fruit life showed 0.933 and 0.970 of correlation coefficient significant at 1% level respectively, and most acid in the edible part was titratable acid(73%) whereas acid in the rind consists mostly of combined acid. 5) The content of combined acid in the ripening period increased in the edible part and decreased in the rind. It may be contributed to translocation of some cations from the rind to the edible part. 6) The grouping criteria on citrus fruit were applicable on melon, watermelon and tomatoes. 7) The contents of total sugar and non-reducing sugar in the edible part were continuously increased whereas the content of reducing sugar were decreased in certain varieties, notablly in citrus natsudaidai. The correlation coefficient between total sugar and reducing sugar in the edible part with ripening decreased as $0.849^{**},\;0.732^{**}.\;0.583^*$. ( $^{**}$: significant at 1% level and $^{*}:$: at 5%) 8) 61% of total sugar in the edible part was non-reducing sugar whereas 88% of total sugar in the rind was reducing form at the end of ripening and the correlation coefficient between total and non-reducing sugar in the edible part was 0.861 end total and reducing sugar in the rind was 0.972, both significant at 1% level. 9) Varieties having the percentage of the rind below 36 showed higher value than I in the ratio of total sugar in the edible part to one in the rind. It may suggest that there exists any intimate relation between relative sugar content and growth rate of fruit parts. 10) Citrus unshiu in Guje island showed lower values in the content of acid and sugar, and the rind percentage but higher sweetness index (the ratio of total sugar to titratable acid) comparing with the same variety in Jeiu.