• Food Science and Preservation
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• v.30 no.4
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• pp.703-715
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• 2023

This study was conducted to investigate the fermentation characteristics and anti-obesity effects of acetic acid fermentation products of coffee wine. The live cell counts, soluble solids, pH and total acidity of the acetic acid unfermented coffee wine (AUFCW; day 0, before fermentation) were 6.35 log CFU/mL, 8.10 °Brix, 3.88, and 1.29%, respectively, while the acetic acid fermented coffee wine (AFCW; day 15, after fermentation) were 4.40 log CFU/mL, 8.57 °Brix, 3.07, and 7.45%, respectively. Pancreatic lipase inhibitory activity tended to increase as the acetic acid fermentation period increased. The anti-obesity effects of AFCW on 3T3-L1 cells, which was induced by MDI, were evaluated based on the lipid accumulation rate, leptin expression, and fat production-related gene expression (PPAR-γ and SREBP-1c) at the mRNA level. In the case of AFCW, the lipid accumulation rate and leptin expression were decreased to 69.37% and 50.20% at a concentration of 200 ㎍/mL, respectively, and the expression levels of PPAR-γ and SREBP-1c at the mRNA level were decreased to 79.89% and 48.81%, respectively. These results indicate that anti-obesity effect of acetic acid fermentation products could be increased by acetic acid fermentation of coffee wine.

• Food Science and Preservation
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• v.30 no.1
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• pp.78-87
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• 2023

This study was conducted to evaluate the effect of different 1-methylcyclopropene (1-MCP) concentrations on fruit quality of small-sized RubyS apples during cold storage. After harvesting, the fruits were treated with 1-MCP at 0.5 or 1 µL/L concentrations and, subsequently, stored at 0℃ for 6 months. After 6 months, the flesh firmness of untreated fruits, which was 85.4 N at harvest, had gradually decreased to 46.5 N; however, that of 1-MCP-treated fruits was maintained at 59.1 and 59.5 N. Titratable acidity (TA) of untreated fruits had also decreased from 0.42 to 0.24%, whereas that of 1-MCP-treated fruits was maintained at 0.26 and 0.27%. Soluble solids content (SSC) did not differ in all fruits. However, the 1-MCP-treated fruits had lower levels of SSC/TA ratio than untreated fruits. Moreover, after 6 months, the ethylene production had increased to 47.0 µL/kg/h in the untreated fruits, whereas 1-MCP blocked the ethylene production at 1.4 and 1.7 µL/kg/h. The weight loss and peel color variables remained unaffected by 1-MCP treatments. Thus, these results indicated that, for RubyS apples, the storability was only 2 months at 0℃ without treatment, which can be extended to 6 months with 1-MCP treatments. The application of 1-MCP at 0.5 µL/L concentration is effectively and economically sufficient to maintain the quality of RubyS apples.

• Journal of Bio-Environment Control
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• v.21 no.3
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• pp.192-198
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• 2012

Experiments were conducted to investigate the optimum concentration of nutrient solution in hydroponics for strawberry 'Ssanta' bred at Gyongsangbuk-do Agricultural Research & Extension Services. Nutrient solutions for strawberry, which made by Yamazaki, were supplied EC (Electrical Conductivity) 0.6, 0.8, 1.2, and $1.8dS{\cdot}m^{-1}$ after planting on cocopeat medium during experiment period. Growth of shoot of strawberries did not show statistical differences among treatments. Fruit length showed the longest in EC $0.8dS{\cdot}m^{-1}$ in all clusters. In the second flower cluster, fruit length showed longer in EC 0.8 and $1.2dS{\cdot}m^{-1}$ than EC 0.6 and $1.8dS{\cdot}m^{-1}$. In the third flower cluster, it showed the longest in EC 0.8 and $1.2dS{\cdot}m^{-1}$, followed by 0.6 and $1.8dS{\cdot}m^{-1}$. The longest was in EC $0.8dS{\cdot}m^{-1}$ and the shortest in EC $1.8dS{\cdot}m^{-1}$ in the fourth flower cluster. Fruit diameter did not show significant differences among treatments, but longest in EC 0.8 and $1.2dS{\cdot}m^{-1}$ in all clusters. The heaviest mean fruit weight appeared in EC $0.8dS{\cdot}m^{-1}$ in all flower clusters. And heavier in EC $1.2dS{\cdot}m^{-1}$ in the second and third clusters. Also the weight was significantly light in plants grown in EC 0.6 and $1.8dS{\cdot}m^{-1}$ in the second and third cluster. Soluble solids of fruit was the highest in EC $0.6dS{\cdot}m^{-1}$ in all clusters. As the results, we came to the conclusion that the optimum EC for strawberry 'Ssanta' was EC $0.8{\sim}1.2dS{\cdot}m^{-1}$ in this experiment.