• International Journal of Industrial Entomology and Biomaterials
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• v.8 no.1
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• pp.67-71
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• 2004

Ten improved mulberry varieties (Vl, C1730, C2016, C2017, Anantha, RFS-175, Thallaghatapura, Vishala, S1 and S1635) were evaluated through enzyme assay and estimation of soluble protein content followed by regression analysis, grown under irrigated conditions in the alluvial soils of Gangetic plains of West Bengal in India for five successive crops in a year, The nitrate reductase (EC No. 1.6.6.1) activity (NRA, $\mu$mol N $O_2$- $h^{-1}$ $g^{-1}$ fr, wt.), total soluble protein (mg $g^{-1}$ fr, wt.) was estimated which showed to vary significantly in the tested varieties. In addition to these, the other parameters like unit leaf fresh and dry weight (g), moisture ％, unit leaf area ($\textrm{cm}^2$), specific leaf weight (g c $m^{-2}$ ), total soluble sugar (mg $g^{-1}$ fr, wt.), leaf yield/plant (kg), shoot yield/plant (kg) and net photosynthetic rate (NPR, $\mu$㏖ $m^{2}$ $s^{-1}$ ) were also studied which showed to vary significantly in tested varieties. Among them, S1635, haying higher NRA (13.25 $\mu$㏖ N $O_2$- $h^{-l}$ $g^{-1}$ fr, wt.), total soluble protein (39.63mg $g^{-1}$ fr, wt.), NPR(16.66 $\mu$㏖ $m^{-2}$ $s^{-1}$ ), total soluble sugar (48.44 mg $g^{-1}$ fr. wt.), leaf yield/plant (0.689 kg) and shoot yield/plant (1.135 kg) showed its superiority over other tested varieties. Regression and correlation coefficients were analysed, and a strong positive correlation was found between NRA ＆ total soluble protein, NRA ＆ NPR, NRA ＆ total soluble sugar, NRA af unit leaf weight, NRA ＆ specific leaf weight, NRA ＆ leaf yield/plant, NRA ＆ shoot yield/plant, NPR ＆ leaf yield and NPR ＆ specific leaf weight.t.

• 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.

• Journal of Bio-Environment Control
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• v.10 no.4
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• pp.244-250
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• 2001

This study was conducted to determine the change in freezing tolerance of Chinese cabbage (Brassica campestris L. ssp. penkinensis). Four-week old seedlings grown in a greenhouse at $25^{\circ}C$$\pm$0.5 were transferred to 5, 10 or 15$^{\circ}C$ condition for acclimation for one day, and then transferred to a lethal temperature of -3$^{\circ}C$ condition. Optimal acclimation temperatures were 5$^{\circ}C$ and 1$0^{\circ}C$. Freezing tolerance of leaf tissues was investigated during a week-long cold stress. Development of freezing tolerance was shown by survival ratio, and amounts of total RNA, soluble protein and soluble sugar. LT$_{50}$ value increased from -3 to -4$^{\circ}C$ after 5 days acclimation at 5 or 1$0^{\circ}C$, and this was considered to be the first indication of enhanced freezing tolerance. Plants, cold acclimated for five days, reached to a survival ratio of 60%. This increase in freezing tolerance was found to be associated with the increased levels of total RNA, soluble sugar and soluble protein. These metabolic changes imply the association of adjustment of growth and cell metabolism with low temperatures at the beginning of cold acclimation in chinese cabbage.e.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.1051-1056
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• 2006

Response surface methodology was used to investigate the quality of clarified mixed apple and carrot juices using ultrafitration. Apple and carrot juices were blended at the ratio of 1:3, 1:1, and 3:1. A three-variable, three-level central composite design was employed where the independent variables were the blend ratio, temperature and average transmembrane pressure (ATP). With increasing temperature and pressure, flux linearly increased regardless of blending ratio. Blend juice with 75% apple showed the highest soluble sugar and total sugar content in apple and carrot blend juices. Soluble solid contents were more affected by blending ratio than temperature and ATP. Total sugar contents were greatly affected by temperature; increasing temperature led to higher total sugar content up to $25^{\circ}C$. Higher carrot ratio led to higher vitamin C content. In general, higher acidity was achieved by higher apple content and acidity was increased with increasing temperature. Turbidity increased for all samples as APT increased, with the blending ratio of 1:1 (apple:carrot) showing the highest turbidity. Viscosity was greatly changed in the blending ratio of 3:1 (apple:carrot) juice. The polynomial models developed by RSM were satisfactory to describe the relationships between the studied factors and the responses. Analytical optimization gave $flux=0.216\;L/m^2.h$, soluble $solids=10.39^{\circ}Brix$, total sugar=71.32 mg/mL, vitamin C=315.18 mg%, acidity=7.78 mL, turbidity=0.017, and viscosity=1.44 cp, when using a $temperature=44.97^{\circ}C$, ATP=113.57 kPa, and blend ratio=28.50%.

• Preventive Nutrition and Food Science
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• v.13 no.4
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• pp.327-333
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• 2008

To develop a functional juice using garlic (Allium sativum L.), heated garlic juice was investigated using a central composite design set with variables of treatment temperature (110, 115, 120, 125, and $130^{\circ}C$) and time (1, 2, 3, 4, and 5 hr) using high temperature and pressure treatment apparatuses. Total soluble solid, total acidity, reducing sugar, total pholyphenol contents, electron donating activity (EDA), and ascorbic acid equivalent antioxidant capacity (AEAC) in heated garlic juice were increased with increasing heating temperature and time. The highest total soluble solid content was $17.81\;^{\circ}brix$ at $123.10^{\circ}C$ for 1.10 hr. The highest total acidity was 1.43% at $127.35^{\circ}C$ for 4.35 hr. The highest reducing sugar content was 86.67 mg/mL at $119.90^{\circ}C$ for 4.35 hr. The highest total polyphenol content was 8.42 mg/mL at $127.75^{\circ}C$ for 4.26 hr. The highest EDA and AEAC were 60.09%, and 7.40 mg AA eq/mL at $127.85^{\circ}C$ for 4.23 hr, and $128.10^{\circ}C$ for 4.18 hr, respectively.

• International Journal of Industrial Entomology and Biomaterials
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• v.9 no.2
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• pp.255-259
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• 2004

Post-infectional biochemical changes due to Xanthomonas campestris pv. mori (Xcm) infection in five elite mulberry varieties viz., $S_1$, $S_{1635}$, $V_1$, RF $S_{175}$ and JRH was studied under inoculated condition. It was revealed that total soluble sugar and protein content was significantly declined in all the varieties due to X. campestris infection. Total phenol content was at par prior to inoculation in all varieties, but it was significantly increased in $S_1$, RF $S_{175}$, $S_{1635}$ and JRH 7 days after inoculation. The correlation coefficient (r) between total soluble sugar and total phenol content was found positive (r = 0.825) and statistically significant. Similarly, correlation coefficient (r) between total soluble protein and phenol content was found positive (r = 0.897) and statistically significant. The present study indicates that X. campestris infected leaves are nutritionally inferior in quality and the duration of phenol production in a mulberry variety play decisive role on disease resistance.nce.

• Food Science and Preservation
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• v.2 no.2
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• pp.259-268
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• 1995

Physico-chemical components which are closely related to processed products were investigated on 10 varieties of Cheju citrus fruits. Juice ratio of Hungjin was the highest, 49.2%, while Sankyool was the lowest, 4.2%, which showed great differences among varieties. Peel ratio of Dangyooja was the highest, 46.1%, while both Navel orange and Hungjin were relatively low. Soluble solid($^{\circ}$Brix) was relatively high In Sankyool, Meiwa Kumquat, Sambokam and Iyo. Acid content was the highest, 4.86% in sudachi and relatively high in Sankyool, Natsudaidai and Dangyooja. The $^{\circ}$Brix to acid content ratio was 13.9 in Meiwa Kumquat and more than 10 in Navel orange and Hungjin. Total sugar contents of Juice were 2.78∼10.94%, while reduced sugar contents were 1.63∼6.38% which showed higher in Meiwa Kumquat, Iyo and Navel Orange. Hesperidin and naringin, the sources of biiter taste and cloudness were low in Hungjin and Iyo. Soluble solid($^{\circ}$Brix) of citrus juice showed highest statistical relationship(r=0.907) with total sugar, and was highly significant at 1% level.

• 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.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.6
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• pp.582-590
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• 2004

The purpose of this study was to investigate the effect of maesil(Prunus mume) on Dongchimi fermentation. Dongchimi with 0, 2, 4 and 6%(w/v) maesil was fermented at 10℃ for 45 days. The pH of Dongchimi decreased slowly in all samples during fermentation. Total acidity of Dongchimi increased gradually during fermentation and total acidity of Dongchimi with maesil was higher than that of control. Redox potentials decreased until 30 days of fermentation but increased thereafter. Reducing sugar content increased in the initial stage of the fermentation periods, and then it decreased gradually, the reducing sugar content of Dongchimi with maesil was higher than that of control. The content of total vitamin C was much higher in Dongchimi with maesil. In color measurement, lightness value decreased gradually, redness and yellowness values increased gradually during fermentation but decreased thereafter. The content of hot water soluble pectin(HWSP) decreased as the fermentation proceeded but the content of hydrochloric acid soluble pectin(HCISP) and sodium hexametaphosphate soluble pectin(NaSP) increased.

• Journal of the Korean Society of Food Culture
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• v.11 no.3
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• pp.385-392
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• 1996

The soluble solid of red pepper was extracted by water in order to investigate changes of soluble solid content by different extraction temperature $(4{\sim}90^{\circ}C)$ and time $(1/2{\sim}3\;hrs)$, and the contents of carotenoid, capsaicinoids, free sugar, organic acid, free amino acid in soluble solid were measured. Most of soluble solid in red pepper was extracted within the first 2 hrs and $93{\sim}98%$ of total soluble solid was extracted during the first 30 min. The contents of carotenoid increased by increasing extraction time and temperature, but decreased by increasing extraction time at $60^{\circ}C$ and $90^{\circ}C$. ${\beta}$-carotene content was sharply decreased after 2 hrs at $90^{\circ}C$. The content of capsaicinoid was sharply increased between 1 hr and 2 hr. Fructose and glucose in red pepper were extracted in the range of $83.8%{\sim}96.4%$ and the contents of free sugar gradually increased by increasing extraction time and temperature. The content of organic acid was gradually increased by increasing extraction time and temperature and the greatest amount of organic acid was extracted during the first 30 min of extraction time. The content of free amino acid was decreased by increasing extraction temperature.