• Asian Journal of Turfgrass Science
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• v.3 no.2
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• pp.83-88
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• 1989

This Study was designed to know the growth Status under various photoperiod using Zoysia matrella. The experimental plots were split into such groups as control (full sunlight) 3hour, 6hour and 9hour photoperiod by three replication of completely randomized design. Chlorophyll content was analyized by mackine method and total soluble sugar by anthrone method. The result obtained from this experiment was as fol1 lows ; l. Dry weight was high in the control and 9hour plots. Its decrease remarkably occured in the short day plots 2. Leaf growth woes remarkaly decreased by short day condition. Six hour was considered as critical duration for leaf growth. 3. The growth of rhizome in the 9hour and control plots was good. New development of rhizome in the' short day plots was very slow compare to the control plot. 4. Chlorophyll content was high at l8 days after transplanting and then decreased. Its content in the short day plots severely decreased. 5. The content of soluble sugar in the control was low at early growth stage and high at late growth stage. It was found that the shorter the exposure time to sunlight, the higher the ratio of sugar content.

• Preventive Nutrition and Food Science
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• v.5 no.1
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• pp.32-36
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• 2000

Prickly pear juice(PPJ) extracted from prickly pear fruit (Opuntia ficus-indica)was used as raw material for the production of alcoholic beverages. Prickly pear juice (PPJ) had 0.88 oBrix of soluble solid, pH 3.96 and 0.14% of total acidity. Alcohol fermentation of 25% PPJ including 22 oBrix of sugar and 1$\times$106 of inoculum was suitable for alcohol fermentation indicating the rapid decrease of sugar content. The 22 oBrix of sugar in PPJ (25%)GJ (50%) mixture was changed to 6.5 oBrix after fermentation at 3$0^{\circ}C$ for 7 days. The alcohol content was 9.2% (w/v). PPJ (70%)/GJ (30%) mixture produced alcoholic beverage with 6.9% alcohol content resulting in the gradual decrease of soluble for 7 days. On the other hand, PPJ (50%)/GJ(50%) mixture carried out completely the alcohol fermentation at 22$^{\circ}C$ for 6 days and enhanced the red color of alcoholic beverages.

• 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.

• International Journal of Industrial Entomology and Biomaterials
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• v.18 no.1
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• pp.13-17
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• 2009

The caterpillar-shaped Chinese medicinal mushroom (DongChongXiaCao) looks like a worm in the winter and like a grass in the summer. The fruiting body has been regarded as popular folk or effective medicines used to treat human diseases such as asthma, bronchial and lung inflammation, and kidney disease. The fruiting bodies of Cordyceps militaris, C. pruinosa and Paecilomyces tenuipes that formed on the living silkworm (Bombyx mori) host were used in this examination. This study was carried out to investigate the soluble sugar, amino acid and fatty acid profiles in the fruiting-bodies. Soluble sugars such as glycerol, glucose, mannitol and sucrose were mainly found in the fruiting bodies of C. militaris, C. pruinosa and P. tenuipes. Total soluble sugar content was 29.23 mg/g in C. militaris, 8.61 mg/g in C. pruinosa and 24.00 mg/g 1in P. tenuipes on dry weight basis. Total free amino acid content was 14.09 mg/g 1in C. militaris, 34.60 mg/g in C. pruinosa and 17.09 mg/g in P. tenuipes. The content of oleic acid in fatty acids was above high more than 30% regardless of species.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.64-70
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• 1984

In this experiment, the changes in the components of carbohydrate and their enzyme activities were investigated to study the conversion of sugars in tomato under sub-atmospheric pressure storage .The results obtained are as follows: The soluble sugars in tomato fruits were, for the most part, fructose and glucose together with small quantity of sucrose and maltose. The content of fructose increased throughout the storage, while that of glucose increased at an early stage but decreased at the latter part, and that of sucrose decreased drastically with progress of storage. The activity of ${\alpha}-amylase$ and invertase playing important roles in conversion of sugars showed a rapid increase at onset of respiration climacteric, resulting that the content of total soluble sugar showed a tendency to decrease strikingly, whereas those of starch and sucrose to decrease rapidly. Thus, the effect of temperature was more pronounced than that of pressure.

• 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.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.46 no.1
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• pp.29-34
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• 2001

A sweet sorghum [Sorghum bicolor (L.) Moench] cultivar was planted on 9 and 30 June 2000 at plant densities of 4, 6, 8, 10, and 12 plants $m^{-2}$ to determine the optimum plant density in Jeju region. There were no significant planting date x plant density interactions for most traits measured. Delaying planting from 9 to 30 June delayed 21 days in heading date, and significantly decreased plant height, the number of productive stems $m^{-2}$/, and lodging. Fresh stem yield tended to be higher at the 9 June planting date than at the 30 June planting date, but total sugar and ethanol yields were not significantly affected by planting date. Percentage of soluble solid was higher at the 30 June planting date compared with the 9 June planting date. Fresh stem, total sugar, and ethanol yields quadractically increased from 22.9 to 36.7 $t^{-1}$, from 1.66 to 2.54 $t^{-1}$, and from 945 to 1440 $L^{-1}$, respectively, with increasing plant density. The optimal plant densities for the maximum fresh stem, total sugar, and ethanol were estimated to be 10.7, 9.6, and 9.9 plants $m^{-2}$ respectively.

• Korean Journal of Soil Science and Fertilizer
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• v.47 no.6
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• pp.563-570
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• 2014

The shortage or surplus of minerals directly affects overall physiological metabolism of plants; especially, it strongly influences carbohydrate metabolism as a primary response. We have studied mineral uptake, synthesis and partitioning of soluble carbohydrates, and the relationship between them in N, P or K-excessive tomato plants, and examined the interaction between soluble carbohydrates and mineral elements. Four-weeks-old tomato plants were grown in a hydroponic growth container adjusted with excessive N ($20.0mmol\;L^{-1}$ $Ca(NO_3)2{\cdot}4H_2O$ and $20.0mmol\;L^{-1}$ $KNO_3$), P ($2.0mmol\;L^{-1}$ $KH_2PO_4$), and K ($20.0mmol\;L^{-1}$ $KNO_3$), respectively, for 30 days. Shoot growth rates were significantly influenced by excessive N or K, but not by excessive P. The concentrations of water soluble N (nitrate and ammonium), P and K were clearly different with each tissue of tomato plants as well as the mineral conditions. The NPK accumulation in all treatments was as follows; fully expanded leaves (48%) > stem (19%) = roots (16%) = petioles (15%) > emerging leaves (1). K-excessive condition extremely contributed to a remarkable increase in the ratio, which ranged from 2.79 to 10.34, and particularly potassium was dominantly accumulated in petioles, stem and roots. Fresh weight-based soluble sugar concentration was the greatest in NPK-sufficient condition ($154.8mg\;g^{-1}$) and followed by K-excessive (141.6), N-excessive (129.2) and P-excessive (127.7); whereas starch was the highest in K-excessive ($167.0mg\;g^{-1}$) and followed by P-excessive (146.1), NPK-sufficient (138.2) and N-excessive (109.7). Soluble sugar showed positive correlation with dry weight-based total N content (p<0.01) whereas was negatively correlated with soluble P (p<0.01) and dry weight-based total P (p<0.01). On the other hand, starch production was negatively influenced by total N (p<0.001), but, it showed positive relation with total K concentration (p<0.05). This study shows that uptake pattern of NPK and production and partitioning of soluble carbohydrate were substantially different from each mineral, and the relationship between water soluble- and dry weight-based-mineral was positive.

• Journal of the Korean Society of Tobacco Science
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• v.3 no.1
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• pp.20-24
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• 1981

This experiment was carried out to determine the relationships between maturity and content of the chemical components in flue-cured tobacco. The results were as follows : 1) Among the chemical components, the contents of total nitrogen, ammonia nitrogen, total alkaloids, nicotine, total volatile base, petroleum-ether extract, crude fiber, crude ash, water soluble ash, and chlorine decreased significantly, and those of total sugar, reducing sugar, and starch increased as leaf maturity progressed until the stage of ripeness, but, afterwards, a reverse tendency appeared. 2) There was a significant relationship between maturity and the contents of chemical components, such as total nitrogen, protein nitrogen, ammonia nitrogen, total volatile base, and the correlation coefficients of them were -0.743, -0.789, -0.797, and -0.642, respectively.

• Food Science and Preservation
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• v.8 no.2
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• pp.169-174
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• 2001

Chemical analysis and optimum preparation conditions for fig jam were investigated. Soluble solids, acid content and vitamin C of fig was 12.20。Brix, 0.14% and 2.27 mg/100g, respectively. Carbohydrate in fig juice was consisted of 54.43% glucose and 44.53% fructose. Potassium content of fig was 178.0 mg/100g. Moisture content and total sugar of fig fruit was 88.35% and 9.47%. In preparation of fig jam, the addition of 0.2% Citrus natsudaidai juice and 0.5% C. lemon juice as acid source was the best in regard with color and flavor determined by sensory evaluation. The ratio of sucrose : honey : oligo sugar(70:20:10) was also the best in addition of sugar source 60%(w/w) in total. Fig jam prepared in this experiment was better than that of commercial products in sensory evaluation, and microbial growth of this product was not recognized for one month at 30$\^{C}$.