• Korean journal of food and cookery science
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• v.29 no.5
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• pp.501-509
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• 2013

This study shows the quality changes of Sulgidduk added Cheonnyuncho fruit powder during storage. Sulgidduk was prepared with freeze-dried Cheonnyuncho, rice flour, sugar syrup and salt. The Sulgidduk, which was made with various amounts (0,3,6,9,12%) of added Cheonnyuncho, was examined by the quality of duration during storage. The pH of Cheonnyuncho Sulgidduk decreased as the amounts of Cheonnyuncho fruit powder increased, and also showed a significant decrease as the storage increased. As the amounts of Cheonnyuncho fruit powder increased, lightness (L) decreased while redness (a) and yellowness (b) increased. During the storage period, the lightness (L) and yellowness (b) were increased, but redness (a) was decreased. In the texture profile analysis, the hardness and springiness were decreased with increasing Cheonnyuncho fruit powder, whereas cohesiveness, gumminess and brittleness were increased. However, the tendency of the changes of characteristics during storage was opposite except for springiness. In conclusion, it is suitable to extend the storage period of Sulgidduk added Cheonnyuncho fruit powder.

• Horticulture, Environment, and Biotechnology : HEB
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• v.59 no.6
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• pp.787-804
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• 2018

Flavor quality is import for determining consumer perception and acceptance of tomato products. In this study, 'Fendou' tomato fruit were harvested at six ripening stages and sampled to investigate the development of flavor-relevant compounds during vine ripening. Results showed that upon the initiation of ripening there was an increase in respiration rate and concomitant ethylene evolution that was associated with increased membrane permeability. In accordance with these physiological changes, flavor-relevant compounds demonstrated different expression patterns as fruit ripened, which contributed to 'red-ripe' flavor characteristics of red-ripe fruit. Based on correlation analysis between ethylene evolution and the flavor-relevant compounds during 'Fendou' tomato ripening and the other researchers' reports, the activation of System 2-dependent autocatalytic ethylene production plays an important role in the development of most flavor-relevant compounds during tomato vine ripening. Overall, our results suggested that most flavor-relevant compounds that accumulated the most during tomato fruit ripening at red stage could be under ethylene regulation and were among the most important contributors to the 'red-ripe' flavor. Due to the development of these compounds, the flavor quality at late ripening stages is different from that of fruit at early ripening stages.

• Food Science and Preservation
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• v.5 no.1
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• pp.1-6
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• 1998

Physicochemical properties of early cultivar of Satsuma mandarin(Citrus unshiu Marc. var. miyagawa) according to harvesting year during 1990 to 1995 were investigated. Climatic conditions of every year affected the quality of citrus fruits. Compared to other harvesting years, flesh ratio and soluble solids were higher, but acid content was lower on citrus fruits produced in 1994, as for good climatic conditions during growth of fruits. Especially, acid content of fruits produced in 1993 was higher, compared to those of years, as for low mean temperature and high rainfalls. Fruit weight, peel thickness and soluble solids had a good linear correlation to fruits size, but acid content and flesh ratio had not correlation derived from difference of individual fruits. From the climatic data, the prediction of fruit quality would be possible in some degree before harvest. It seemed recommend to ably the flexibe method by harvesting year for the quality stanardization of citrus fruit.

• Horticultural Science & Technology
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• v.35 no.2
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• pp.199-209
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• 2017

This study detailed the effects of 1-methylcyclopropene (1-MCP) on ripening and fruit quality in red-fleshed kiwifruit (Actinidia chinensis) stored at 0 or $10^{\circ}C$ for 20 days, and $20^{\circ}C$ for 13 days. The quality of the fruit was assessed by measuring ethylene production, respiration rate, weight loss, firmness, flesh color, soluble solids content (SSC), and titratable acidity (TA), along with a sensory evaluation. Compared to untreated kiwifruit, fruit treated with $1{\mu}L{\cdot}L^{-1}$ 1-MCP for 24h at $20^{\circ}C$ prior to storage showed a delay in ripening and maintained fruit quality during storage. Ethylene production and respiration rate were affected by 1-MCP treatment only in fruit stored at $20^{\circ}C$, where the values were markedly higher compared to kiwifruit stored at 0 and $10^{\circ}C$. 1-MCP treatment resulted in a clear reduction in weight loss due to a delay in fruit ripening. The firmness of kiwifruit stored at 10 and $20^{\circ}C$ decreased significantly compared to fruit stored at $0^{\circ}C$, but 1-MCP treatment led to a reduction in this loss. Upon storage, SSC increased while TA decreased across all treatments. Sensory evaluation scores increased with decreasing firmness and acidity and increasing SSC. The shelf life of kiwifruit stored at $0^{\circ}C$ was extended without any chilling injury or color changes. In summary, the results show that 1-MCP treatment can potentially maintain quality and delay ripening of red-fleshed kiwifruit stored at all storage temperatures.

• Journal of Biosystems Engineering
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• v.42 no.4
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• pp.276-282
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• 2017

Purpose: This paper presents the effects of soil drought stress during the growing season and pre-harvest period on tree growth and fruit quality of "Yumi" peach, an early season cultivar. Methods: Soil drought stresses were treated with four levels of -30, -50, -60, and -70 kPa during long term (LT) and short term (ST). For LT treatments, soil water was controlled for nine weeks from May 1 to July 5, which was assumed as the full growing season. For ST treatments, soil water was controlled for four weeks from June 10 to July 5, which was assumed as the pre-harvest season. Tree growth and leaf photosynthesis were measured, and fruit characteristics such as fruit weight and diameter, soluble solid and tannin contents, and harvest date were investigated. Results: Soil water deficit treatments caused a significant reduction in tree growth, leaf photosynthesis, and fruit enlargement. LT water stress over -60 kPa during the full growing season caused significant reduction in tree growth, including shoot length, trunk girth, leaf photosynthesis, and fruit enlargement. ST water stress over -60 kPa during the pre-harvest period also induced significant reduction in leaf photosynthesis and fruit enlargement, while tree growth was not reduced. In terms of fruit quality, water stress over -50 kPa significantly reduced fruit weight, increased soluble solid and tannin contents, and delayed harvest time in both LT and ST treatments. Conclusions: As a result, it is assumed that LT water stress over -60 kPa can reduce both tree growth and fruit enlargement, whereas ST water stress over -50 kPa can reduce fruit enlargement without reducing tree growth. From an agricultural perspective, moderate water deficit like -50 kPa treatments could have positive effects, such increased fruit soluble solid contents along with minimal reduction in fruit size.

• Journal of Bio-Environment Control
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• v.24 no.3
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• pp.264-270
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• 2015

Tropical night phenomenon has been increasing due to global warming recently, it is expected that fruit quality of apples will decrease due to elevated night temperature condition. In the present study, fruit quality at maturity, periodic anthocyanin biosynthetic gene expression and sugar contents in leaves and fruit flesh were investigated to establish the physiological responses of 'Fuji' apples under high night temperature. The night temperature were treated with such as ambient (control), ambient $-4^{\circ}C$, and ambient $+4^{\circ}C$. After the treatment, high night temperature didn't affect fruit diameter, weight, and soluble sugar contents. Coloration of ambient $+4^{\circ}C$ was poor than that of control, however there was no significant difference between these genes expression of control and that of ambient $+4^{\circ}C$ treatment in the late coloration season. Increase of sorbitol and glucose contents at ambient $+4^{\circ}C$ in leaves were smaller than those at control, and then sorbitol and sucrose contents in fruit flesh at ambient $+4^{\circ}C$ were smaller than those at control. The cross section of leaves showed that there were no differences with the structure of parenchyma and epidermis tissues between the treatments, but starch granules in the palisade parenchyma cells decreased in high night temperature treatments. Consequently, high night temperature didn't affect the fruit quality, but changed sugar contents in leaves and fruit flesh, and suppressed coloration regardless of anthocyanin biosynthetic gene expression.

• Korean Journal of Agricultural Science
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• v.45 no.4
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• pp.601-614
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• 2018

Chitosan with a natural antimicrobial property has been introduced to protect horticultural crops from diseases as an environmentally friendly method. The purpose of this study was to investigate the effects of the pre-harvest application of chitosan on growth and quality during the late stage of fruit development and on the simulated marketing of the peach fruit (Prunus persica L.). The application of chitosan with calcium chloride ($100mg{\cdot}L^{-1}$) three times at one week intervals 4 weeks before the harvest significantly increased the fruit weight, changed the fruit shape, and reduced the fruit length/diameter ratio giving the peach fruits a round oblate shape. The calcium treatment contributed to enhancing or maintaining the storage potential by increasing the flesh firmness. However, at higher concentrations of $CaCl_2$, i.e., > $600mg{\cdot}L^{-1}$, the positive effects of the chitosan application were offset, and fruit growth was not affected by calcium alone. The application of the chitosan/calcium mixture delayed fruit softening; however, this effect was shortened when the storage temperature was $20^{\circ}C$ rather than $15^{\circ}C$. The internal quality of the fruit was profoundly affected by the concentration of calcium added to the chitosan, and delayed fruit maturation was observed at a higher concentration of calcium. The pre-harvest application of chitosan with calcium contributes to the enhancement of food safety by inhibiting the occurrence of diseases during postharvest handling. Considering the above results, chitosan has the potential to improve both the yield of peach fruits and their storability. Because chitosan can enhance the freshness and shelf-life of fresh produce, it is necessary to examine its effects on other horticultural crops.

• Korean Journal of Plant Resources
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• v.31 no.3
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• pp.254-267
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• 2018

The phenotypic traits of 63 Asian plum varieties were investigated for three years to select those with superior qualities for breeding. Eight morphological characteristics of the flowers and fruits (e.g., stigma position, fruit skin, and flesh color) were evaluated. Phenological characteristics (e.g., blooming time and ripening time) were also monitored. Being useful traits for breeding, fruit quality factors (e.g., fruit weight, skin color, flesh color, soluble solids content, and titratable acidity) were evaluated as well. The majority of the fruits were cordate (36%) and circular (23%) in shape. Approximately 78% of the varieties showed a red skin color, whereas 67% had yellowish fruit flesh. Fruit ripening occurred from June 28th to September 5th, spanning 69 days. The average fruit weight and soluble solids content were 77.2 g and $12.2^{\circ}Brix$, respectively. Regarding correlations among the characteristics, the most significant correlation coefficients were for the ripening time and fruit size parameters. Such information of Asian plum varieties will be useful for future breeding programs.

• Journal of Animal Science and Technology
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• v.57 no.3
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• pp.15.1-15.6
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• 2015

This study was conducted in order to evaluate the quality characteristics of Gouda cheeses supplemented with fruit liquor (Prunusmume or Cornus officinalis). Fruit liquor was supplemented to Gouda cheeses during preparation. Changes in chemical composition, lactic acid bacterial population, pH, water-soluble nitrogen, sensory characteristics, and proteolysis were monitored in the prepared ripened cheese. The electrophoresis patterns of cheese proteins, fruit liquor functional component concentrations, and the flavonoid content of the cheeses were also determined. The addition of fruit liquor did not affect (p> 0.05) the appearance or sensory characteristics of the cheeses. Higher amounts of crude ash, mineral, and flavonoids (p< 0.05) were observed in the liquor supplemented cheese than in the control cheese. Findings from this study suggest that wine supplemented Gouda could provide additional nutrients while maintaining flavor and quality.

• Journal of Korea Multimedia Society
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• v.25 no.10
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• pp.1386-1394
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• 2022

As consumption of high-quality fruits increases and sales and packaging units become smaller, the demand for automatic fruit grading systems is increasing. Compared to other crops, the quality of fruit is determined by visual characteristics such as shape, color, and scratches, rather than just physical size and weight. Accordingly, this study presents a CNN model that can effectively extract and classify the visual features of fruits and a perceptron that classifies fruits using physical features, and proposes a stacking ensemble model that can effectively combine the classification results of these two neural networks. The experiments with AI Hub public data show that the stacking ensemble model is effective for grading fruits. However, the ensemble model does not always improve the performance of classifying all the fruit grading. So, it is necessary to adapt the model according to the kind of fruit.