• Title/Summary/Keyword: 'Fuji' apple

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Selection of Apple Ground Color for Maturity Index Using Color Machine Vision (컬러 컴퓨터 시각에 의한 사과 선별 기준색깔 선정)

  • 서상룡;성제훈
    • Journal of Biosystems Engineering
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    • v.22 no.2
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    • pp.210-216
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    • 1997
  • A study to select ground colors of Fuji apple for maturity index which are needed to standardize grading of the apples is presented. Two extreme colors of immature and fully mature Fuji and Zonagold apples produced in Korea were determined. Various ground colors of Fuji apple between the two extreme colors were collected and classified by human vision and colors of Fuji apple for maturity index were selected from the classification. Coordinates of the selected colors in xy chromaticity diagram were determined by spectrophotometers to define them in a standard coordinate system. Coordinates of the colors in r-g chromaticity diagram using a color machine vision system were also determined to use the colors in apple grading by the machine vision system. Grading Fuji apples using the machine vision system was performed and result of the grading was compared with Ending results of human vision and colorimeter. The comparison was performed with the same Fuji apple samples and showed 65% md 75% of same grades, respectively, as the grades determined by the machine vision system. Differences of fading performance between the compared three grading methods were explained as mainly because of the differences of observation area of the grading methods.

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Chitosan Coating Effects on Respiration Rate and Internal Gas Composition of 'Fuji' Apple and 'Satsuma' Mandarin

  • Ko, Jung-A;Kim, Ki-Myong;Lee, Jin-Sil;Park, Hyun-Jin
    • Food Science and Biotechnology
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    • v.17 no.4
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    • pp.865-869
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    • 2008
  • Effects of chitosan coating on respiration rate and internal gas composition of 'Fuji' apple and 'Satsuma' mandarin were investigated and compared to wax emulsions and two commercial coating materials. Chitosan coating reduced respiration rate significantly (p<0.05) in 'Fuji' apple and 'Satsuma' mandarin compared to uncoated and other coating materials. Chitosan coating on 'Fuji' apple showed the highest $CO_2$ and the lowest $O_2$ concentration in the internal gas composition at $5^{\circ}C$ but showed no differences compared to other coating materials at $20^{\circ}C$. 'Satsuma' mandarin showed significantly high $CO_2$ concentration in chitosan coating at $20^{\circ}C$ but there were not significant differences among coating materials in $CO_2$ and $O_2$ composition at $5^{\circ}C$.

Effects of Storage Gas Concentrations on the Transpiration Rate of Fuji Apple during CA Storage (CA저장 기체조성에 따른 사과 Fuji의 증산속도)

  • 강준수;정헌식;최종욱
    • Korean Journal of Food Preservation
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    • v.9 no.3
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    • pp.261-266
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    • 2002
  • A transpiration model was selected and tested experimentally to predict transpiration into of Fuji apple stored in a normal air and controlled atmospheres (l∼3% O$_2$+ l∼3% CO$_2$) at 0$\^{C}$ and 98% RH for 6weeks. CA storage decreased the respiration rate of Fuji apple by 50% when compared with normal air storage. The transpiration rates of apple showed 50∼70% higher in normal air storage than those in CA storage and were decreased by increasing CO$_2$concentration under same concentration of O$_2$. The transpiration rates estimated by the selected model were in good agreement with experimental data for Fuji apples under controlled atmosphere conditions and normal air. When the respiratory heat generation rate u of Fuji apple increased with storage conditions, the evaporating surface temperature and transpiration rate also increased. But since some portion of respiratory heat was used as latent heat in the evaporating surface, the change of u value had a little effect on the determination of the evaporation temperature and the transpiration rate.

Quality and Antioxidant Properties of Bread Added with 'Fuji' Apple Juice ('후지' 사과즙을 첨가한 반죽 및 식빵의 품질 특성)

  • Cha, Seung-Hyeon;Shin, Na-ri;An, Hye-mi;Yoo, Do-Il;Kim, Dae-Il;Hyun, Tae Kyung;Jang, Keum-Il
    • The Korean Journal of Food And Nutrition
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    • v.32 no.2
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    • pp.98-105
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    • 2019
  • In this study, bread was prepared using various amount of 'Fuji' apple juice, and quality and antioxidant properties investigated. Bread was prepared with water, butter, yeast, salt, sugar, wheat flour, skim milk powder and 10, 20 and 30% (w/w) 'Fuji' apple juice. Leavening ability and pH of dough were also investigated. Volume, pH, specific volume, baking-loss rate, chromaticity and texture were investigated as quality properties, whereas the total polyphenol content, ABTS and DPPH radical scavenging activity as the antioxidant properties of bread containing various amount of apple juice. The pH and leavening ability of dough were observed to decrease with increasing amount of apple juice. In the quality properties of bread, pH, volume, specific volume, and baking-loss rate decreased. Regarding chromaticity and texture of bread prepared with increasing amount of 'Fuji' apple juice, L (bright) values at crust and crumb of bread decreased, while hardness, chewiness and gumminess increased. Total polyphenol content increased with increasing amount of apple juice, while DPPH and ABTS radical scavenging activities showed no significant differences. Consequently, these results support the possible use of apple juice for baking foods in food industry, as addition of apple juice enhances the quality and antioxidant properties of bread.

Defect Detection of ‘Fuji’ Apple using NIR Imaging(I) -Optical characteristics of defects and selection of significant wavelelength- (근적외선 영상을 이용한 후지사과의 결점 검출에 관한 연구 (I) -결점의 광학적 특성 구명 및 유의파장 선정-)

  • 이수희;노상하
    • Journal of Biosystems Engineering
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    • v.26 no.2
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    • pp.169-176
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    • 2001
  • Defect of apple was depreciated the product value and causes storage disease seriously. To detect the defect of ‘Fuji’apple with machine vision system, the optical characteristics of defect should be investigated. In this research, absorbance spectra of defect were acquired by spectrophotometer in the range of visible and NIR region(400∼1,100nm) and L*a*b* color values were also acquired by colorimeter. NIR machine vision system was constructed with B&W camera, frame grabber, 16 tungsten-halogen lamps, variable focal length lens and NIR bandpass filter which was mounted to lens outward. Average gray values of defect at 15 NIR wavelength were acquired and the significant NIR wavelength was selected by comparing Mahalanobis distance between sound and defective apple. As the result of Mahalanobis distance analysis, the significant wavelength to discriminate the defectives in ‘Fuji’apple were found to be 720nm for scab and 970nm for bruise and cuts and 920nm was also effective regardless of defective types.

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Respiration rate of the Fuji apple according to the ULO storage conditions (ULO 저장에서의 사과 Fuji의 호흡속도)

  • Gang, Jun-Su;Lee, Ho-Jae;Choe, Jong-Uk
    • Korean Journal of Food Preservation
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    • v.1 no.2
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    • pp.87-92
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    • 1994
  • For the measurement of the change of respiration rate caused by the gas content of storage atmosphere which furnishes important data for the interpretation of ULO storage, GC was used. It has been shown that the respiration rate and respiratory heat generation rate of Fuji apple is more than doubled in normal low temperature storage when compared with ULO storage, and that in ULO storage the respiration rate and respiratory heat generation rate directly proportional to the concentration of O2 in storage atmosphere as well as inversely proportional to that of CO2. It was possible to establish a functional formula for the respiratory heat generation rate of Fuji apple in all the storage conditions in terms of u=-0.7638+0.0003 O2-0.0007 log(CO2)+0.1369 log(Tb) concerning temperature and the concentration of O2 and CO2

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Predicting Harvest Maturity of the 'Fuji' Apple at the Gunwi Province of the South Korea using DTS Phenology Model (DTS (Days Transformed to Standard temperature) 생육 모델을 활용한 군위 지역의 '후지' 사과 성숙기 예측)

  • Choi, In-Tae;Shim, Kyo-Moon;Kim, Yong-Seok;Jung, Myung-Pyo;Yun, Kyung-Dahm;Kim, Soo-Hyung
    • Journal of Environmental Science International
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    • v.24 no.11
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    • pp.1547-1550
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    • 2015
  • Fuji apple variety introduced in Japan has excellent storage quality and good taste so it is most commonly cultivated in the Korean Peninsula. Accurate prediction of harvest maturity allows farmers to more efficiently manage their farm, such as working time, fruit storage, market shipment and labor distribution so it is very important. This study was carried out to predict the harvest maturity of 'Fuji' apple using DTS (Days Transformed to Standard temperature) model based on the Arrhenius law in the Gunwi province of the South Korea. Input data are daily average temperature and apple harvest maturity. Predicted the harvest maturity of Fuji apple after estimating the optimal parameters by using the Nelder-Mead method. The differences of observed and predicted harvest maturity day are approximately 1 to 4 days and the RMSE is 2.9.

Effect of CA Storage Conditions on the Internal Breakdown of Fuji Apple Fruits under CA Storage (Fuji 사과의 CA저장중 저장조건이 과육갈변에 미치는 영향)

  • 이주백;최종욱
    • Korean Journal of Food Preservation
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    • v.4 no.3
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    • pp.227-235
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    • 1997
  • The internal breakdown of Fuji apple during CA storage classified as watercore breakdown, low temperature breakdown and CO2 injury. This study was undertaken to investigate the watercore breakdown injury factors of Korean Fuji apple during CA storage. The development of internal breakdown was more increased with the larger size, the later harvest time and the hither CO2 gas level. But in internal breakdown fruit of the titratable acidity and soluble solid decreased significantly, the pH of fruit juice and the production of carbon dioxide was greatly increased. The best gas levels of CA storage was 2% oxygen and 3% carbon dioxide. Thus, the predictable parameters of internal breakdown of fruit were increase in pH on decrease titratable acidity within 2 months of CA storage, increase carbon dioxide. So, it was found that the best CA sotrage for internal breakdown control of fruit during CA storage was delayed CA storage methods after low temperature storage immediate harvest of apple and than took a step. The delayed CA storage after low temperature storage for 2 months was more effective in the prevention of development of internal breakdown than immediate CA storage after harvest.

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Determination of volatile compounds by headspace-solid phase microextraction - gas chromatography / mass spectrometry: Quality evaluation of Fuji apple

  • Lee, Yun-Yeol;Jeong, Moon-Cheol;Jang, Hae Won
    • Analytical Science and Technology
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    • v.30 no.2
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    • pp.68-74
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    • 2017
  • The volatile components in 'Fuji' apple were effectively determined by a headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). A total of 48 volatile components were identified and tentatively characterized based on National Institute of Standards and Technology (NIST) MS spectra library and the Kovats GC retention index I (RI). The harvested Fuji apples were divided into two groups: 1-methylcyclopropene (1-MCP) treated and non-treated (control) samples for finding important indicators between two groups. The major volatile components of both apples were 2-methylbutyl acetate, hexyl acetate, butyl 2-methylbutanoate, hexyl butanoate, hexyl 2-methylbutanoate, hexyl hexanoate and farnesene. No significant differences of these major compounds between 1-MCP treated and non-treated apples were observed during 1 month storage. Interestingly, the amount of off-flavors, including 1-butanol and butyl butanoate, in 1-MCP treated apples decreased over 5 months, and then increased after 7 months. However, non-treated apples did not show significant changes for off-flavors during 7 month storage (p<0.05). The non-treated apples also contained the higher levels of two off-flavors than 1-MCP treated apples. These two compounds, 1-butanol and butyl butanoate, can be used as quality indicators for the quality evaluation of Fuji apple.