• Journal of the Korean Society of Food Culture
• /
• v.23 no.5
• /
• pp.616-620
• /
• 2008

The principal objective of this study was to evaluate the quality characteristics of Bokbunja pudding, using various levels of Bokbunja fruit juice (140, 150, and 130 g), Bokbunja Wine (10, 20, and 20 g), gelatin (18, 17, and 16 g) and sugar (250, 200, and 150 g). In order to establish the optimal added amounts, chemical composition, saccharinity, color, texture, and sensory evaluations were conducted, and the results of various cases were analyzed and assessed. The statistical data analyses were conducted using the SPSS program. The saccharinity of the Bokbunja pudding increased with increasing amountsof added sugar. Additionally, as the amount of added Gelatin was increased, the L values (lightness) of the Bokbunja pudding decreased. Conversely, the hardness, gumminess, and chewiness values all decreased with decreasing levels of added gelatin and sugar. The optimal mixing condition for the Bokbunja pudding was determined via sensory evaluation. Sensory characteristics, including flavor, sweetness, texture, and overall acceptability, were highest in the type C product. The chemical composition of the type C product was as follows: moisture 71.47%, carbohydrate 24.70%, crude protein 3.83%, crude fat 0.001%, and crude ash 0.001%. According to our results, the optimum mixing ratio for the most satisfactory sensory characteristics of Bokbunja was as follows: Bokbunja fruit juice 130 g, Bokbunja Wine 20 g, Gelatin 16 g, Sugar 150 g, Bokbunja Flavor 0.3 g, and Water 400 g.

• Korean Journal of Breeding Science
• /
• v.51 no.4
• /
• pp.424-427
• /
• 2019

A persimmon (Diospyros kaki L. Thunb.) cultivar, 'Chosi', which was a cross between 'Johongsi' and 'Nishimurawase' in 2000, was finally selected in 2010. 'Chosi' persimmon fruits were harvested in Sept. 19 in Naju, with a medium fruit size of 161 g, on average, and high soluble solids of approximately 15.3 °Bx. The flesh tastes good, with a crispy texture, and the juice is rich. The shape of the fruit is round oblate, and the skin color is orange; the appearance is graceful. Physiological disorders, such as stylar-end cracking or skin fine cracking, rarely occur in this cultivar. (Registration No. 7075)

• Horticultural Science & Technology
• /
• v.34 no.4
• /
• pp.655-661
• /
• 2016

To develop scab-resistant pear (Pyrus spp.) varieties with fruits that are as crisp and juicy as Asian pears, a cross was made between 'Whangkeumbae' and 'Bartlett' varieties (P. pyrifolia ${\times}$ P. communis) at the Pear Research Institute of the National Institute of Horticultural & Herbal Science, Rural Development Administration, in 1994. Among the 285 seedlings, 'Greensis' was first selected in 2006 for its good eating quality and named in 2012 after regional adaptation tests in nine regions and ten experimental plots from 2007 to 2012. The tree showed a vigorous growth habit and semi-spreading characteristics, like 'Whangkeumbae'. The optimum fruit harvest date was also around Sept. 26 and fruit was round in shape and green in skin color at maturity. Average fruit weight was 470g, and the soluble solids content was $12.4^{\circ}Brix$. The flesh was very crisp and juicy, and had good eating quality. Its' leaf size was similar with 'Bartlett' and smaller than 'Whangkeumbae'. The average of full bloom date of 'Greensis' was determined as Apr. 26, which was six days later than 'Whangkeumbae' and similar with 'Bartlett'. S genotypes of 'Greensis' were identified as $S_4S_e$ by S-allele PCR product sequencing analysis. It seems that the $S_4$ allele was inherited from 'Whangkeumbae' and the Se allele from 'Bartlett'. 'Greensis' displayed strong resistance to scab disease caused by Venturia nashicola, similar to European pear cultivars like 'Beurre Hardy' and, 'Conference'. 'Greensis' was also highly resistant to black leaf spot (Alternaria kikuchiana) in the field

• Korean Journal of Food Science and Technology
• /
• v.38 no.6
• /
• pp.785-792
• /
• 2006

The characteristics of alcohol fermentation using sweet persimmon juice were studied in static fermentation in an effort to develop new types of functional wine. The yeast strain Saccharomyces cerevisiae KCCM 12650 was selected for use in the fermentation of sweet persimmon juice. Attempts were made to modify the sweet persimmon juice in order to find suitable conditions for alcohol fermentation. The modified sweet persimmon juice (pH 4.0) that was most suitable for alcohol fermentation contained $24^{\circ}Brix$ of sugar supplemented with sucrose as a carbon source and 0.5 g/L of $(NH_4)_2HPO_4$ as a nitrogen source. After 5 days of fermentation at $25^{\circ}C$, 12.8% of alcohol was produced from the modified juice and its pH was slightly decreased to 3.9. Browning of the wine was observed during storage due to the oxidation of phenolic compounds. The initial browning of 0.08% at $OD_{420}$ after fermentation increased to 0.40 during storage for 11 weeks at room temperature. The addition of $K_2S_2O_5$ was effective in delaying the browning of the wine. The browning of the wine decreased to 0.25 at $OD_{420}$ with the addition of 200 mg/L of $K_2S_2O_5$. The wine produced in this study contained some organic acids such as malic acid (6.82% g/L) and succinic acid (1.40 g/L), some minerals such as $K^+$ (947.8 mg/L) and $Mg^{2+}$ (36.4 mg/L), as well as soluble phenolics (779 mg/L of gallic acid equivalent). Schisandra fruit was added to the sweet persimmon juice during alcohol fermentation in order to improve the sour taste and flavor. The best sensory quality (taste, flavor, and color) was obtained by adding 0.5% schisandra fruit.

• Applied Biological Chemistry
• /
• v.9
• /
• pp.97-104
• /
• 1968

A survey of the free amino acids and free sugars in the juice of fourteen citrus varieties was made by means of paper chromatography and the pectin content in the rind was detected The results of the survey are summarized as follows. 1) Sixteen aminoacids detecteu in fourteen varieties under the condition of this study were distributed with. different frequency as follow. Proline, gamma-amino-butyric acid, alanine, valine, serine, glutamic acid, aspartic acid (in 14 varieties), lysine(12), leucine threonine(11), isoleucine(10), arginine(9), glycine(6) ${\beta}-alanine$(4) asparagine(3) unknown(2). 2) Proline, gamma-amino-butyric acid were mostly abundant in all varieties and alanine was next in the amount. 3) The varieties in the decreasing order of number of amino acids container were C. grandis madow C. leiocarpa (14 acids), C. sulcata, C. hassaku. native citron, Fortunella japonica(13) C. grandis heiko, C. Tamurana iyo, C. nobilis(12) C. reticulata C. junos(11) C. natsudaidai(10) C. miyakawa unshiu, C. ohali unshiu(9). 4) The varieties which appear to contain all essential amino acids(6 acids)detected were C. grandis madow C. grandis heiko, C. sulcata, C. Tamurana iyo, C. hassaku and native citron, and C. natsudaidai, C. unshiu were the least (1-3 acids). 5) Glucose fructose, sucrose and maltose were detected in all varieties. 6) The pectin content in the rind ranged from 8.64% F.W.(C. junos) up to 17.0% for C, grandis madow and the mean was $11.63{\pm}2.69%$.

• Korean Journal of Food Science and Technology
• /
• v.34 no.3
• /
• pp.361-364
• /
• 2002

This study was performed to establish a simple and accurate method for the determination of oxygen that is a processing aid in various beverage. The quantitative determination of dissolved oxygen (DO) contents in 30 cases of samples were performed by traditional titration method and polarography. As a result of the study, the analysis of DO contents in fruit-extract beverages containing oxygen by titration method was time consuming and large sample volumes were needed. Besides, serious interferences with compounds such as hydroxylamine and nitric oxide were observed, leading to false response. Although the polarography is easily affected by $H_2S$, proteins, and various organic compounds, it is a simple and practical method that provides inexpensive and relatively rapid analysis. The polarography is best suited to the routine determination of DO in a large number of samples and it is expected that the polarography can directly be applied to the quality control of the beverages containing added oxygen. The analysis results of DO contents in various fruit-extract beverages with oxygen and without oxygen were as follows: 23.10 ppm to 32.60 ppm for various frutis extract beverages with oxygen, 0.70 pp to 2.54 ppm for mixed beverages without oxygen, 7.63 ppm to 8.28 ppm for drinking water.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.12
• /
• pp.1635-1641
• /
• 2011

This study was designed to investigate antioxidant activities of pomegranate endocarp extracts. Pomegranate endocarp extract contains the highest antioxidant function compared to pomegranate extracts from other parts. Pomegranate endocarp extract was fractionated with hexane, dichloromethane, ethyl acetate, butanol extract, and water, followed by evaluation for antioxidant activity. During this experiment, various antioxidant tests such as nitrite scavenging activity, reducing power, superoxide anion scavenging activity, $ABTS^+$ scavenging activity, SOD like-activity, and DPPH radical scavenging activity were conducted on the $CH_2Cl_2$, EtOAc, BuOH, $H_2O$ fractions of pomegranate endocarp extract. Results showed that the ethyl acetate fraction contained the highest DPPH radical scavenging activity among the samples. For SOD like-activity, the dichloromethane fraction had the highest antioxidant activity. For superoxide anion scavenging activity, the ethyl acetate fraction had the highest antioxidant activity. In the $ABTS^+$ scavenging activity test, the ethyl acetate fraction $IC_{50}$ was 39.26 ${\mu}g$/mL, whereas that of the butanol fraction was 40.95 ${\mu}g$/mL. In testing reduction power at 0.1 mg/mL, the O.D. of the ethyl acetate fraction was highest at 1.404 and showed higher activity than ascorbic acid at 1.332. The results of the nitrite scavenging activity test were very similar to those of the SOD like-activity test. These results suggest that pomegranate endocarp extract may have value as a natural antioxidant.

• Horticultural Science & Technology
• /
• v.32 no.1
• /
• pp.18-25
• /
• 2014

This study was conducted to investigated effects of water relation of mulching and trickle irrigation on the external and internal fruit quality in Satsuma mandarin grafted on trifoliate orange rootstock in a orchard assigned to randomly three groups; whole period of Tyvex mulching (TM), Tyvex mulching with trickle irrigation once a week from October 22 to harvesting season (WM) and non-mulching treatment (NM). The average soil moisture content in the TM was lower than the WM during the time of trickle irrigation from Oct. 21 to Nov. 28. The leaf water potential was at the level of ${\Psi}max$ of -1.5 to -2.5 MPa during whole period of Tyvex mulching treatment but gradually increased at the point of supplement of water. The water and osmotic potential in juice vesicle was decreased by drought but increased again in response to the supply of water in WM. The total soluble solids (TSS) in fruit juice was increased by drought stress, but diminished in response to supply of water after drought. The content of titratible acidity was increased by drought stress but gradually decreased due to supplement of water after drought, reached it at the level of 1%. It was suggested that the accumulation of the total soluble solids compensates the degree of active osmoregulation and the decrease in content of acidity accounts for the fast respiration and water uptake resulted of the water after drought.

• Food Science and Preservation
• /
• v.11 no.3
• /
• pp.304-312
• /
• 2004

Early harvested Satsuma mandarin (Citrus unshiu) was treated with hot air at 45$^{\circ}C$ for 2, 4, and 6 hours and stored at 5$^{\circ}C$ for 3 weeks and additional one week at 18$^{\circ}C$ (simulated shelf-life) in order to examine the effect of mild heat treatment on the storage quality of the citrus fruits. Quality attributes of the sample fruits evaluated during storage included the respiration rate, internal gas composition, pH, titratable acidity, soluble solids content, flesh weight loss, firmness, peel color, decay ratio, and sensory properties. The initial respiration rates, just after hot air treatment, were significantly higher in the heat-treated fruits compared to the untreated. However, during storage at 5$^{\circ}C$, the respiration rates showed a similar level in all treatments. Internal gas composition exhibited no significant difference between the heat-treated and untreated samples. Hot air treatment also exerted no significant effects on the pH, titratable acidity, soluble solid contents, flesh weight loss, firmness, and peel color of the fruits during the whole storage period. The decay ratio was manifestly lower in the heat-treated fruits than the untreated. For sensory attributes including visual and organoleptic quality, no significant difference was observed among sample fruits. Results suggested that mild heat treatment with hot air at 45$^{\circ}C$ for 4-6 hours could be used as an effective preconditioning method to keep the postharvest quality of Satsuma mandarin by reducing the decay incidence remarkably during storage.

• Journal of Korean Home Economics Education Association
• /
• v.30 no.4
• /
• pp.83-91
• /
• 2018

This study was performed to measure the liquid intake and the liquid intake difference by obesity, exercise frequency, and salty food intake score in female high school students. A total of 235 students in Daejeon area were participated, and the liquid intake was recorded for 3-days(2 weekdays and 1 weekend) by self-recording. The T-test, F-test, Pearson's correlation, and Scheffe test were exercised. The results of this study are as follows. The amount of total liquid intake was 838.5 ㎖/d. Among the 13 kinds of beverages, water was the highest 611.6 ㎖/d, 72.9% of liquid intake total, followed by carbonated drink(65.7 ㎖/d), milk(41.6 ㎖/d), fruit drink(32.8 ㎖/d), and fruit·vegetable juice(25.4 ㎖/d). The other beverages' intake were very small, ≤13.0 ㎖/d. Carbonated drink, milk, and coffee's intake were higher during weekend than weekday. There were sig. difference in water and total liquid intake by the obesity, student of BMI≥23.0 was higher than students of BMI<23.0. And only carbonated drink was sig. different by exercise frequency and salty food intake score. Exercise frequency of ≥3 d/week and salty food intake score of ≥7(very dangerous) consumed more carbonated drink than the lower counterparts. Total liquid intake of female high school students was not reach to 900 ㎖/d, the Adequate Intake in Dietary Reference Intake for Koreans 2015. The amount of milk intake was 41.6 ㎖/d, far less than the Recommended Intake of 2 serving, 400 ㎖/d. Education and promotion program may necessary to increase the liquid intake amount and to choose the nutritious beverage.