• Food Science and Preservation
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• v.5 no.2
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• pp.119-122
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• 1998

This study was conducted to blow the effect of postharvest physiological changes on garlic quality according to its ecotypes and storage temperatures. The changes of water, total soluble solids, crude stein, md total fructans were measured and the rates of respiration and sprouting were analyzed during storage at 20$^{\circ}C$ and 30$^{\circ}C$. The decrease of water content and the increase of total soluble solids were reversely appeared during garlic storage. The crude protein content was gradually increased during storage but total fructan content was decrased. The respiration late was maximized at 60days after storage and the spouting rate was gradually increased. In the aspect of ecotypic characteristics, the water content, fructan content and sprouting rate were higher in 'Namdo' cultivar than those of southern type. The high storage temperature (30$^{\circ}C$) controlled spouting and loss of fructan, and it was effective to maintain the garlic quality.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.3
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• pp.267-272
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• 1999

In order to determine the optimum harvest time of vegetable corns, the changes in sugars, soluble solids, and flavor of kernels of sweet (cv. ‘Golden Cross Bantam 70’), super sweet (cv. ‘Cocktail E-51’), and waxy corns (cv. ‘Chalok 2’) were observed at different ripening stages. Sucrose was a major sugar in the sweet and super sweet corns and the content increased from 15 to 21 and 27 days after silking (DAS), respectively and then decreased. Glucose and fructose contents of sweet and super sweet corns tended to decrease with kernel maturity. Total sugar content of the sweet corn analyzed by the anthrone method increased rapidly from 15 to 21 DAS, while that of the super sweet and the waxy corns increased slowly up to 24 and 26 DAS, respectively and decreased thereafter. The content of soluble solids in sweet corn was much higher than that of super sweet corn. Starch content of the sweet corn increased slowly from 15 to 33 DAS, while that of the super sweet corn increased a little rapidly from 15 to 21 DAS and then leveled off to 33 DAS. Starch content of the waxy corn increased continuously from 21 to 38 DAS. There was a positive correlation between the sum of individual sugars (sucrose, glucose, and fructose) and soluble solids in both sweet and super sweet corns, while the content of soluble solids was not related to the sum of individual sugars or total sugars. The flavor rate of sweet and super sweet corns maintained high between 21 and 27 DAS and that of waxy corn decreased from 24 to 33 DAS. The optimum harvest time for sweet, super sweet, and waxy corns was thought to be 21 to 24 DAS considering sugar and starch contents, flavor, and marketing.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.32 no.1
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• pp.86-91
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• 1987

Changes in the contents of sugars and soluble solids and flavor rate of cooked kernels of three sweet com hybrids (Great Bell, Danok 1, and Golden Cross Bantam) and a super sweet corn hybrid (Crisp Super Sweet 720) were observed from 15 days after silking (DAS) to 27 or 33 DAS in 1985 and 1986 to determine the optimum harvest time. Sucrose content in all hybrids and fructose and glucose contents of Crisp Super Sweet 720 increased from 15 DAS to 21 or 24 DAS and then decreased. However, in the three sweet corn hybrids both fructose and glucose contents were highest at 15 DAS and then continuously decreased with maturity. At harvest time the major sugar component was sucrose and the highest total sugar content of Crisp Super Sweet 720 was 2-3 times higher than that of three sweet corn hybrids. Soluble solids were continuously increased with maturity in three sweet com varieties, but that of Crisp Super Sweet 720 increased up to 24 DAS, maintained the level through 30 DAS and then decreased. At harvest time soluble solids of three sweet com varieties were much higher than that of Crisp Super Sweet 720. The optimum harvest time seems to be about 27 DAS considering flavor rate and marketing conditions although the total sugar content was lower than those of earlier harvests. Soluble solids but not total sugars were positively correlated with the flavor of cooke6 com harvested at different growth stages in the same variety. Total sugars were not correlated with soluble solids or negatively correlated depending on hybrids.

• Food Science and Preservation
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• v.5 no.1
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• pp.41-47
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• 1998

Physicochemical properties and microbiological quality chanties were investigated on mixed fruit and vegetable juices (apple, carrot and cucumber) stored at 4$^{\circ}C$ without pasteurization(NT), with light piasteurization (LP; 66$^{\circ}C$, 10 sec) and with full pasteurization(FP; 90$^{\circ}C$, 60 sec). Effects of ultrafiltration (UF) on the changes during storage were also examined. pH, viscosity, a-value and b-value remained relatively constant and all samples revealed Newtonian characterisitics. Total acidity and turbidity tended to increase slightly; however, total vitamin C content and L-value slowly decreased during storage up to about 2 months. During the first 4 weeks storage, soluble solids content slowly increased and then decreased. Mold and Yeast and Bacteria were not detected in LP, UP and UF treated samples during storage studied; however, E. coli were detected after 24 days storage. No distinctive storage effects were found among samples prepared; however, ultrafiltration had a considerable effect on the color and soluble solids content of mixed fruit and vegetable juice.

• Preventive Nutrition and Food Science
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• v.12 no.3
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• pp.185-189
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• 2007

Quality characteristics of kochujang prepared with strawberry puree (10, 20, and 30% on the total weight basis) were investigated after 30 and 300 days of storage. The moisture content of strawberry kochujang at 300 days was considerably higher than that of strawberry kochujang at 30 days and increasing strawberry content from 0 to 30% significantly increased moisture content of kochujang progressively (p<0.05). Water activity and titratable acidity also showed similar trends, but pH showed the reverse trend with the highest value in control at 30 days and the lowest value in 30% strawberry kochujang at 300 days. As the strawberry puree content increased, amino-nitrogen content consistently and correspondingly decreased. Amino-nitrogen content at 300 days was higher than that of strawberry kochujang at 30 days. Soluble solids content also showed a similar trend, but soluble solid content at 300 days was considerably lower than that of strawberry kochujang at 30 days. Reduction in soluble solids content with increasing strawberry concentration was more evident at 30 days than at 300 day.

• The Korea Journal of Herbology
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• v.28 no.4
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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.

• Food Science and Preservation
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• v.2 no.1
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• pp.139-146
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• 1995

Soluble solids and total carbohydrates of Citrus miyakawa wase harvested middle of November 1993 Topyung-Dong, Seogwipo-si, and Cheju were 10.7 and 8.57%, and carbohydrate was consisted of about 1/2 sucrose, 1/4 glucose and 1/4 fructose, respectively. Acid content of citrus Juice was 1.04%, and citric acid was 74.27% of total organic acids. Fruit weight, peel thickness, soluble solids, pH, hardness and edible part ratio had a good correlation in linear function with increasing fruit size. Total carbohydrate, reducing sugar and vitamin C of citrus jam made on optimum conditions were 65.33%, 27.98%, and 51.40mg/100g , respectively. Microbial growth on the products were not recognized at 3$0^{\circ}C$ for a month. Compared with other related citrus jellying products, the test sample was excellent in appear ance, taste and total preference degree on sensory evaluation.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.2
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• pp.159-167
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• 2017

In this study, quality characteristics of yakju fermented with byeo-nuruk prepared using rice, wheat, and water were investigated. Five different mixture ratios were considered for byeo-nuruk preparation. A comparative analysis of commercial yakju and byeo-nuruk yakju was also performed. The results showed no significant differences in pH, total acidity, and total soluble solids of byeo-nuruk yakju immediately following fermentation. The byeo-nuruk yakju alcohol content increased with increasing wheat proportion. Lactic and succinic acid were the major organic acids of byeo-nuruk yakju, and the major volatile components were isoamyl alcohol and linalool. Yakju prepared using material D had the highest volatile component content and high preference evaluation scores for taste and overall acceptability. Compared to commercial yakju, byeo-nuruk yakju had less total acidity, soluble solids, and volatile acids, whereas its pH level and amino acid content were higher. No significant differences were observed between commercial yakju and byeo-nuruk yakju in terms of sensory evaluation.

• Food Science and Preservation
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• v.4 no.2
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• pp.131-137
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• 1997

Effect of storage on the tree and quality of early cultivar of Citrus unshiu Marc. produced in Cheju according to harvest time were investigated. Soluble solids, acid content, flesh ratio, firmness and specific cavity of the fruits harvested at 27th of November were 12.0, 1.03%, 79.98%, 0.774kg-force, 0.912, respectively. Soluble solids, total sugar and reducing sugar were increased gradually, but acid content was decreased slightly as delayed in harvest time. Otherwise specific gravity and firmness were not shown in great during harvest time, color index(a/b) was increased sharply till late November and then remained in stationary phase. On these result, we recommend that the harvest time of early cultivar of Citrus unshiu Marc. would be during December because of wilting partly. Fully ripened-fruits harvested late, compared to ordinary harvest time, with cold storage would be kept more quality and freshness of fruits for fresh consumption than the fruits harvested early and stored at room temperature.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.35-43
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• 2017

The sensory characteristics of 12 commercial top-fermented beers were determined by sensory descriptive analysis. Beer samples were also analyzed for soluble solids, titratable acidity, pH, reducing sugar content, bitterness unit (BU), turbidity, hunter color values, amino acid content, total phenolic content, and DPPH radical scavenging activity. Five appearance, nine aroma, six flavor/taste, and four mouth-feel related sensory attributes were evaluated by a panel of nine judges. As the result of three way analysis of variance of descriptive data, all sensory attributes except "cereal" aroma and "salty" taste showed significant differences among the beers (p<0.05). Based on the principal component analysis of the descriptive data, samples were primarily separated by first and second principal components, which accounted for 78% of the total variance between the beers with high intensities of "yellow color", "caramel aroma", and "barley taste" versus "hop aroma", "sour", and "citrus aroma". In the correlation analysis between the sensory terms and physicochemical parameters, BU, total phenolic content, titratable acidity, soluble solids, and yellowness ($b^*$) showed significant positive correlations with citrus aroma, pineapple aroma, and fresh aroma characteristics.