• Horticultural Science & Technology
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• v.28 no.6
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• pp.996-1002
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• 2010

Flow cytometry (FCM) was used to measure the ploidy level of three different sports from 'Campbell Early' ($Vitis$ $labruscana$) grape. Results of the study showed different ploidy levels. FCM analysis for 'Campbell Early' grape which contains 2C DNA diploid cells showed single peak around 35-40 while 'Kyoho' grape with 4C DNA tetraploid cells had a different level of 70-80. However, analysis of the sports displayed a histogram with 2 peaks containing both 2C and 4C nuclei. There was no difference in histograms of 2C DNA flesh and pericarp; on the other hand, 4C DNA flesh type of sports had a different histogram from that of the 2C DNA pericarp. Chromosome numbers of diploid ('Campbell Early'), tetraploid ('Kyoho'), and three sports were counted under the microscope. 'Campbell Early' and 'Kyoho' have 38 and 76 chromosomes, respectively. Three different sports are mixoploids with mixtures of diploid and tetraploid cells. Microscopic observations of shoot apical meristems in sports from 'Campbell Early' grape were carried out to determine the type of plant chimera. 'Campbell Early' grape (diploid) and 'Kyoho' grape (tetraploid) showed that both had 2 tunica layers covering corpus cells, while the three different sports had tunica layers showing mostly oblique division. Most cells from 'Kyoho' grape were larger than 'Campbell Early' grape. Cells from L-2 and L-3 layers of the three sports were similar to 'Kyoho' grape in size, although all cells in L-1 surface layer were uniform in size like 'Campbell Early' grape. Results of FCM analysis indicated that both normal and polyploid cells could be intermixed in sports and could become mixoploidy consisting of diploid and tetraploid. All sports used in the tests were periclinal chimera plants with two distinct L-1 and L-2 cell layers. The result of this study suggests that all three sports which originated from 'Campbell Early' grape might be 2-4-4 type chimera formation.

• Korean Journal of Agricultural Science
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• v.8 no.1
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• pp.117-125
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• 1981

The changes in chemical compositions of chestnuts were tested during processing in order to elucidate the effects of heat treatments such as boiling, steaming and roasting on the flesh compositions. The results obtained were as follows. 1. The chemical compositions of raw chestnuts were: moisture, 59-61%; total sugar, 24-27%; crude fat, 0.3%; crude fiber, 0.6-0.9%; ash, 1.0%; amino nitrogen, 0.3%; vitamin C, 20-22 mg%; and tannin, 40-48%. 2. The moisture contents were increased to 63.8% by the boiling and to 70.27% by the peeling and boiling from 59.41% of raw ones respectively, whereas decreased to 54.11% by the roasting. 3. Contents of crude protein were decreased to 8.04% by the peeling and boiling procedure from 8.72% of raw ones, and those of amino nitrogen also revealed a decreasing tendency by the heat treatments. However, no significant change was observed in crude fat content. 4. Total sugar contents were decreased by the peeling and boiling procedure approximately 3.0%, whereas reducing sugars were increased 2 to 3 times in the all treatments. 5. Vitamin C contents were decreased 72.0 to 78.0 % by the boiling procedure, 64.2% by the steaming, 51. 6% by the roasting as compared with the raw ones. Tannin contents were increased 11.0% by the boiling, and 46.0% by the roasting respectively, whereas decreased 22.0% by the peeling and boiling procedure. 6. The color was changed to brown with different degree, during the boiling, steaming and roasting procedure. The 0.1% solution of alum appeared to be effective in reducing the browning reaction during the heat treatments.

• Food Science and Preservation
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• v.8 no.3
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• pp.239-245
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• 2001

The CA(Controlled Atmosphere) storage of cherry tomatoes were carried out under seven gas compositions including air. The weight loss of cherry tomatoes progressively increased with storage time. In the case of cherry tomatoes stored under CA conditions, increment of weight loss was reduced. However, cherry tomatoes (in air) tut about 15% weight at the end of storage. In CA stored cherry tomatoes lost about 10% weight at the same time. General trend was a decrease in titratable acidity with storage time. In air md 6.4% O$_2$, 4.2% CO$_2$, titratable acidity was lower than that in other storage conditions. During storage of cherry tomatoes, soluble solids increased till 8 days of storage, and then decreased. Stored cherry tomatoes in air and 6.4% O$_2$+4.2% CO$_2$ have lower values. Lycopene contents of cherry tomatoes with 6% O$_2$ storage condition increased and cherry tomatoes with 1% O$_2$+6% CO$_2$ and 3% O$_2$+3.1% CO$_2$maintained s initial contents. In air, flesh firmness decrease till 8 days, and then increase. At 1% O$_2$+6% CO$_2$ ethanol contents were ten times to that of other experimental conditions. Air and 6% O$_2$+7.8% CO$_2$ condition had lowest value for the ethanol content. In changes of organic acid and citric acid decreased slowly during storage, malic acid in air and below 3% O$_2$was disappeared at 8 days. Above 4% O$_2$concentration malic acid contents were maintained till 16 days. In over all acceptability, air and 6.4% O$_2$+7.8% CO$_2$ condition took a good score from the panel. Quality of stored cherry tomatoes was not edible condition in 1% O$_2$+6% CO$_2$. CA storage cherry tomatoes took a good score in firmness and juiciness where as control received good score in color and sweetness. This result was explained that in air ad 6.4% O$_2$+7.8% CO$_2$stored cherry tomato was ripened and full color development, but in CA was break stage because of suppressed ripening.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.32 no.3
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• pp.277-286
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• 1987

Abscisic acid (ABA) content of the seed and endocarp during stratification were analyzed and then examined in relation to the embryo growth and germination. In mature red fruitlet, the ABA content was remarkably higher in sarcocarp than those in both seed ans endocarp. During the stratification before dehiscence, ABA content was gradually decreased in both seed and endocarp. After 90 days(dehiscent percentage; 96%) it came to 90 pmol/ g DW(69% decrease) and to 41 pmol/ g DW (80% decrease) in seed and in endocarp, respectively. The ratio of free from to total ABA content showed constant decrease in seed, but remained at higher level in endocap than in seed. Correlation between the decrease of ABA content and embryo growth showed higher significance in seed than in endocarp. During the stratification after dehiscence, ABA content in seed was gradually decreased at 4$^{\circ}C$ and 15$^{\circ}C$, After 90 days it came to 28 pmol/ g DW (69% decrease) and to 46 pmol/ g DW (49% decrease) at 4$^{\circ}C$ and at 15$^{\circ}C$, respectively. The ratio of free form to total ABA content was gradually increased at 4$^{\circ}C$, but remained almost constant at 15$^{\circ}C$. Correlation between the decrease of ABA content and days to first germination showed positive singificance only at 4$^{\circ}C$, whereas the correlation between the decrease and mean germination percentage per day showed negative significance at 4$^{\circ}C$, but positive significance at 15$^{\circ}C$. The above results indicate the ABA of the seed end endocarp during the stratification before dehiscence seems to be concerned with the immature embryo growth, but that of the seed during the stratification after dehiscence seems to show little effect on the germination capability(degree of breaking physiological dormancy).

• Journal of Bio-Environment Control
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• v.27 no.4
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• pp.312-318
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• 2018

We investigated the effect of postharvest treatments of calcium chloride, lysophosphatidyl ethanolamine (LPE) or 1-methylcyclopropene (1-MCP) on fruit quality during simulated marketing in Asian pear (Pyrus pyrifolia Nakai). 'Whangkeumbae' pear fruits were immersed in 0.25, 0.5 or 1.0% $CaCl_2$ solution with or without ultrasound (40kHz) at $25^{\circ}C$ for 3min followed by storage at $1^{\circ}C$ for 30 days simulated as abroad exportation. After simulated marketing at $25^{\circ}C$ and 80% relative humidity (RH) up for 10 days, quality parameters were evaluated. Results indicated that the ultrasound and $CaCl_2$ treatment had a synergic effect on keeping the green skin color which showed lower $a^*$ value. The combination treatment of ultrasound and 0.5% and 1.0% $CaCl_2$ significantly reduced internal browning disorders, although severe skin blemish disorder (20-23%) occurred in 1.0% $CaCl_2$ treatment. 'Wonhwang' pears were immersed in 1,000ppm LPE for 3 minutes or were fumigated in 1,000 ppb 1-MCP for 12 hours, respectively. The results of the fruit quality survey during the 21 days of distribution period are as follows. The 1-MCP treatment was maintained at a constant flesh firmness of 33N or higher during the distribution period. The LPE treated fruits had a lower physiological disorder index than the untreated group, but showed a relatively higher value than the 1-MCP treated group. In the case of 1-MCP treatment, the fruit respiration rate was significantly lower than of untreated control ($6.0mL{\cdot}kg^{-1}{\cdot}hr^{-1}$) during the simulaed marketing period. Consequently, it was expected that the postharvest treatments of 0.5% calcium chloride in pararell with ultrasound and 1-MCP fumigation can help to maintain Asian pear quality during distribution period.

• Journal of Bio-Environment Control
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• v.21 no.3
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• pp.236-242
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• 2012

This study was carried out to investigate the effect the water content in coir substrates as according to growth stage on the growth and yield of mini-paprika of three varieties 'E 499524' (red color), 'E 499526' (yellow colar) and 'E 499531' (orange colar) in summer hydroponics. Treatments of I, II and III were composed of 55-65-60, 50-60-55 and 45-55-50% in water contents of growth stages, respectively. Time domain reflectometry (TDR) sensors were used in a drip irrigation system. The early growth of mini-paprika was increased by high medium water content of treatment I in all of three varieties. Mean fruit weight was not affected by medium water content, but the fruit number per plant and yield were increased at high medium water content of treatment I. The Yield of treatment I was higher than that of treatment II and III in all of three varieties. The sugar content was increased by low medium water content of treatment in all of three varieties. The incidence of brown-stem fruit, blossom-end rot and sunburn was decreased with increasing water content of medium. Occurred in the low water content of medium. Mineral contents of fruits such as nitrogen (N), potassium (K), calcium (Ca), magnesium (Mg) etc. were not affected in all of three varieties.

• Korean Journal of Food Science and Technology
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• v.44 no.5
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• pp.559-567
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• 2012

The storage quality of ready-to-eat Campbell table grapes which were packaged under modified atmospheres was investigated in order to examine the effect of high $O_2$ and $CO_2$ on the fruit. Fresh table grapes with 10-15 berries were packed into polypropylene (PP) trays and were top-sealed with polythylene terephthalate/PP film. The initial gas compositions inside the packages were air, 20% $O_2$/10% $CO_2$/70% $N_2$, and 40% $O_2$/60% $N_2$. Sealed packages with low density polyethylene film bags and perforated PP trays were also used as a further treatment and control, respectively. The quality attributes were assessed during storage at $5^{\circ}C$ for 28 days. Fruit packaged in high $CO_2$ concentration showed the lowest viable cell counts of inherent microorganisms among all samples, although they suffered from severe off-flavors. High levels of $O_2$ significantly lowered flesh weight loss and maintained the flavor of grape. In an overall sensory aspect, the high $O_2$ and $CO_2$ packages exhibited greater scores than the air and control at the end of the storage period. Other quality attributes showed no significant differences among treatments. Results suggest that packaging with an appropriate combination of high $O_2$ and $CO_2$ can be used as an effective processing treatment for improvement of the storability of ready-to-eat table grapes.

• Applied Biological Chemistry
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• v.46 no.4
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• pp.367-375
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• 2003

The puree of Rubus coreanus was fermented using lactic acid bacteria and its biological activities were examined. Lactobacillus acidophilus KCCM 32820, L. casei KCCM 12452, Lactococcus lactis subsp. lactis KCCM 40104, and Streptococcus thermophilus KCCM 40430 were used as a single or mixed starter for the lactic acid fermentation, and their cultures at the late logarithmic growth phase were inoculated to final concentration of 2% (v/v). L. casei fermented the puree of Rubus coreanus best when used as a single starter, and the culture of L. casei and L. lactis with the inoculation ratio of one to one showed the highest fermentation activity when used as a mixed starter. However, the fermented broth of the puree of Rubus coreanus using L. acidophilus and S. thermophilus showed the best results in the sensory evaluation. The optimal lactic acid fermentation conditions were as follows; the concentration of oligosaccharide added was 1% (w/v), pH of puree and fermentation temperature were 4.0 and $37^{\circ}C$, respectively, and fermentation time was $72{\sim}96$ hours. Glucose and fructose were major free sugars, and the content of lactic acid was 698.2 mg/100 g in the fermented broth. The fermented broth of the puree of Rubus coreanus showed the electron donating ability and nitrite scavenging ability with the value of 69% and 38.3% at pH 1.2, respectively. SOD-like activity and inhibitory activity on xanthine oxidase were also found in the fermented broth with the value of 60.3% and 41.8%, respectively. When the antimicrobial activities of the fermented broth were examined, it showed the highest growth inhibitory activity against Escherichia coli O-157:H7, and also contained antimicrobial activities against Salmonella typhimurium, Bacillus cereus, and Staphylococcus aureus.

• Food Science and Preservation
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• v.9 no.1
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• pp.85-91
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• 2002

Quality changes of over-wintering satsuma mandarin (Citrus unshiu Marc. var. miyagawa) during storage by chitosan and calcium treatment and type of storage warehouse were investigated. Citrus were treated with 2000-folds diluted iminoctadime-triacetate solution and 1.5% chitosan with 0.5% CaCl$_2$ solutions and were at 30$\^{C}$ far 24 h before storage. The citrus of about 12 kg/26 L plastic container were stored at room temperature, and at 4$\^{C}$ with 87% relative humidity. Chitosan and CaCl$_2$ solution treated citrus fruits were showed lower in decay ratio than the ones without treatment. Also, these chitosan and calcium treated citrus fruits skewed less in weight loss, that seems it also has restraining effect of fruits' transpiration. Decay ratio of citrus with precise temperature and humidity control were lower than the others during storage. Weight loss, moisture content of peel and flesh were decreased slowly during storage. 0.84 ∼0.90% of acid content were decreased on 120 days' storage. Reducing sugar of citrus was decreased rapidly after 90 days, and vitamin C content were also decreased rapidly after 60 days during storage.

• The Korean Journal of Mycology
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• v.27 no.4 s.91
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• pp.280-282
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• 1999

A new disease on mask melon grown under plastic film houses was found in Namhae area in May of 1999. Gray to dark brown mold were grown on the surface of matured fruits and infected inside tissues were discolored and rotten. Basal part of the fruit and blossom-end were frequently infected and colonized by fungi. About 2.2% of matured fruits were infected in the surveyed plastic film houses. The causal organism was isolated from the lesion and identified as Botrytis cinerea. The conidia in mass were hyaline or gray, 1-celled, mostly ellipsoid or ovoid and sized $8.8{\sim}21.2{\times}6.5{\sim}13.1\;{\mu}m$. Hyaline or pigmented conidiophores were tall, slender and determinated and, sometimes branched irregularly in upper part. Enlarged or rounded apical cells bear conidial cluster and sized $18.4{\sim}81.1{\times}4.3{\sim}11.4\;{\mu}m$. Optimum temperature for mycelial growth was recorded at $15{\sim}25^{\circ}C$. This is the first report on gray mold of melon caused by Botrytis cineria in Korea.