• Food Science and Preservation
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• v.6 no.3
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• pp.255-259
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• 1999

This study was measured weight loss, total ascorbic acids, titratable acidity and soluble solids contents to investigate the effect of EPS(expended polystrene foam) box, double wall corrugated paperboard box and LDPE film pouches during storage at 25oC. The rate of weight loss was 5.9% in corrugated paperboard box after 7 days, but those of 20LD, 40LD film and EPS box were 1.1, 1.0, and 1.1% , respectively. Total ascorbic acid content of EPS box was 20% higher than that in corrugated paperboard box, but the obvious differents were not observed among the LDPE film pouches and EPS box. The titratable acidity was decrease during storage, but total soluble solids content was increase. Overall appearences of LDPE pouches and EPS box were better than those of corrugated paperboard box.

• Food Science and Preservation
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• v.6 no.3
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• pp.260-263
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• 1999

This study was measured weight loss, total ascorbic acids, titratable acidity and soluble solids contents to investigate the effect of EPS(expended polystyrene foam) box. double wall corrugated paperboard box and LDPE film pouches during storage at 25$^{\circ}C$. The rate of weight loss was 5.7% in corrugated paperboard box after 10 days. but those of 20LD, 40LD film and EPS box were 1.0, 0.8, and 0.9%, respectively. Total ascorbic acid content and titratable acidity of EPS box was 15.0% and 24.4% higher than that in corrugated paperboard box, but the obvious differents were not observed among the LDPE film pouches and EPS box. The titratable acidity was decrease during storage, but total soluble solids content was slightly increase. Overall appearences of LDPE pouches and EPS box were boner than those of corrugated paperboard box.

• Food Science and Preservation
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• v.30 no.2
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• pp.321-333
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• 2023

The study investigated the pH, acidity, soluble solids, total sugar, polyphenol, flavonoid, anthocyanin content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, and color of kombucha with a variety of added fruit peels during the fermentation process. Pear, grape, plum, orange, apple, and golden kiwi peels were added during fermentation. The pH showed a decrease, while an increase in acidity was observed. An increase in soluble solids, which was higher in most experimental groups than the control group, was also observed. A decrease in total sugar was observed over time. However, an increase was observed in reducing sugar. On Day 0, higher total sugar and reducing sugar were detected in the peel addition group compared with the control group. The antioxidant capacity of polyphenol, flavonoid, anthocyanins, and DPPH radicals scavenging increased with fermentation and was higher in all addition groups, except for pear, compared with the control group. Except for grapes and plums containing high levels of anthocyanins, an increase in the L-value was observed over time, and an increase in the a-value of grapes and plums was also observed (p<0.05). The possible utilization of inedible fruit peel in kombucha was shown. Applying inedible fruit peels to kombucha is proposed to increase antioxidant content and modulate color and pH.

• Fisheries and Aquatic Sciences
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• v.12 no.4
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• pp.317-323
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• 2009

Waste products were biologically estimated from juvenile flounder (Paralichthys olivaceus) on three diet types-raw fish-based moist pellets, moist pellets, and extruded pellets. Total solid and soluble wastes were estimated by determining nutrient digestibility and accumulation in juvenile flounders through growth trials. Total solid wastes produced were 20%-23% of the organic matter supplied. Soluble excretions ranged from 45% to 49%. Soluble nitrogenous excretions ranged from 36.4% to 46.2%. These results indicate that about 30.2%-35.9% of supplied feed is retained in the fishes' bodies while the remainder of feed is excreted into culture systems or the surrounding environment.

• Korean journal of food and cookery science
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• v.9 no.1
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• pp.19-24
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• 1993

The purpose of this study was to investigate the physicochemical properties of Su Ri Chwi (Synurus Palmatopinnonatifidus var. indivisus KiTAM.) cooked in different solution (distilled water, 1%, salt and 1% sodium bicarbonate added water) and time. The content of crude fiber showed the highest percentage among the alcohol-insoluble solids of cooked Su Ri Chwi. The contents of Ca and Mg were decreased by the addition of 1% sodium bicarbonate. The main neutral sugars of alcohol insoluble solids were arabinose, galactose, and glucose. The content of glucose was increased regardless of method used. The main neutral sugars of crude pectins were rhamnose, arabinose and glucose. Galactose was increased by the cooking. The gel chromatography on Sepharose CL-4B indicated that the pectin extracted from cooked Su Ri Chwi had lower molecular weight distribution than that of the raw Su Ri Chwi. Total pectin was decreased by the cooking method used. The amounts of soluble pectins of Su Ri Chwi cooked in 1% sodium bicarbonate added water were lower than those of raw material.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.32 no.2
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• pp.137-143
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• 1987

To find out the optimum storage temperature and duration, changes in the content of sugars and soluble solids and flavor rate of two sweet corn hybrids (Great Bell and Golden Cross Bantam) and a super sweet corn (Crisp Super Sweet 720) were observed after storing at -20, 0, 5, 10, 15, 20, and 25$^{\circ}C$ for 1,3,5, and 7 days. At the temperatures below 10$^{\circ}C$, contents of soluble solids and total sugars and flavor rate were not changed significantly, but at the temperatures higher than 15$^{\circ}C$ they decreased as storage temperatures increased and duration extended. Storage duration conserving flavor seems to be 7 days at temperatures below 10$^{\circ}C$, 3 days at 15$^{\circ}C$, and 1-2 days at 25$^{\circ}C$. When corn was frozen, flavor rate was a little low compared with corn stored at 0$^{\circ}C$ although sugar content was higher. Both soluble solids and total sugar contents were positively correlated with flavor rate of cooked corn.

• Korean Journal of Environmental Agriculture
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• v.33 no.1
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• pp.57-62
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• 2014

BACKGROUND: Defoliation in grapevine cultivation is practically used to improve light environment within the canopy and thereby fruit quality. Effects of defoliation in five-year-old 'Pione' grapevine during cultivation with heating were investigated to find out optimum ratio of leaf area to fruit cluster weight (L/F). METHODS AND RESULTS: The grapevines were defoliated with berry-thinning 20 days after full bloom to provide various levels of L/F. At harvest, total leaf area values of fruit bearing branches were between 0.23 and $0.60m^2$. With increasing L/F, soluble solids and anthocyanin contents curvilinearly increased ($R^2=0.76^{**}$). At L/F over $0.6m^2/kg$, soluble solids content (SSC) leveled off. With increasing L/F, titratable acidity (TA) linearly decreased ($R^2=0.87^{**}$), but the ratio of SSC to TA linearly increased ($R^2=0.86^{**}$). Anthocyanin content was significantly correlated with SSC and the ratio of SSC to TA ($R^2=0.80^{**}$ and $0.82^{**}$, respectively). When total leaf area per fruit bearing branch was maintained $0.40m^2$, soluble solids and anthocyanin contents linearly decreased ($R^2=0.79^{**}$ and $0.85^{**}$, respectively), but TA linearly increased with increasing fruit cluster weight ($R^2=0.70^{**}$). Fruit was low in quality when the L/F was below $0.6m^2/kg$. CONCLUSION: L/F is recommended to be maintained at least $0.6m^2/kg$ in 'Pione' grapevine during cultivation with heating to produce higher-quality fruits.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.8 no.2
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• pp.27-31
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• 2002

This study was measured weight loss, total ascorbic acid, titratable acidity, soluble solids content and overall appearances to investigate the effect of corrugated fiberboard box coated with functional materials ; R, G, X box, R, G and X box and Con(double wall corrugated fiberboard) box during storage at $25^{\circ}C$. Weight loss of mandarin of control, corrugated paperboard box coated with functional materials(Y-, R-, G-box) after 8 days were 2.56% to 3.67%. There was not different to weight loss among the four kind of packages. Titratable acidity and soluble solids content of packages was not significant. Total ascorbic acid content(TAA) of mandarin packed with R-box and Y-box was 10% higher than that of control after 8 days. Decay ratio of R-box, Y-box, G-box and control was 4%, 10%, 10% and 8%, respectively. Overall appearance of R-box was the best.

• The Korea Journal of Herbology
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• v.29 no.6
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• pp.1-6
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• 2014

Objectives : This study was aimed to compare Gyejibokryeong-hwan (GBH) decoctions produced using different pressure levels for various extraction times to find the optimal extraction conditions through extraction yield, total soluble solids content (TSSC), hydrogen ion concentration (pH), and the contents of chemical compounds. Methods : Decoctions of GBH were prepared under the pressure levels of 0 or $1kgf/cm^2$ for 30-180 min using water as extraction solvent. The extraction yield, TSSC, and pH were measured, and the amounts of the chemical compounds were determined using high performance liquid chromatography-photodiode array detector. Results : The higher pressure and longer extraction time increased the values of TSSC and extraction yield, while decreased the pH value. The decoctions produced in 180 min by pressurized method and produced in 150 min by non-pressurized method showed maximum values of extraction yield and TSSC with minimum value of pH. The amounts of chemical compounds showed variations in pressurized and non-pressurized decoction during overall extraction times. The influences of pressure and extraction time on extraction yield, TSSC, pH, and the contents of chemical compounds were confirmed by regression analysis, which showed that all extraction values were significantly affected by at least one of two extraction factors, pressure and extraction time. Conclusions : This study suggests that the pressure and extraction time can significantly affect the extraction efficiency of components from GBH decoctions. However, optimal extraction conditions could not be chosen due to the variation of the amounts of chemical compounds.

• Horticultural Science & Technology
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• v.34 no.4
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• pp.634-643
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• 2016

In this study, we compare the quality of the mango cv. Irwin cultivated in Jeju and Okinawa by evaluating the total soluble solids (TSS) and antioxidant activity (AA) from ethanol extracts of the fruit. TSS and AA were higher in fruit cultivated at the Research Institute of Climate Change and Agriculture in Jeju (RICA) and Okinawa farm, where the low tree height cultivation method is used, than in fruit cultivated on farm in Jeju. Also, the mangiferin content of the Okinawa farm was higher than those produced on the RICA and Jeju farm house. These results suggest that the lowering tree height cultivation method improves the quality of the mango cv. Irwin.