• 한국자원식물학회지
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• 제28권3호
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• pp.329-332
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• 2015

The effect of storage temperature and the storage period of hardy kiwifruits on the fruit firmness, soluble solids and fruit weight were studied in this work. The investigation was carried out on the Sae-Han cultivar of Actinidia arguta. It has an edible smooth skin and contains high amounts of sugar and vitamin C (ascorbic acid). In this research, the measurement of fruit firmness, soluble solids, and fruit weight were carried out at various temperatures (5, 10, 15, and 20℃) during 14 days. Fruit firmness rapidly decreased and soluble solids content increased at 15 and 20℃. We also investigated the correlation between fruit firmness and soluble solids content. There was a strong correlation between fruit firmness and soluble solids content. That means that fruit firmness affect the soluble solids content of hardy kiwifruit.

• Journal of Biosystems Engineering
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• 제23권6호
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• pp.561-570
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• 1998

The MLR(Multiple Linear Regression) models to estimate soluble solids content non-destructively were presented to make a selection of optimal photosensor utilized to measure the soluble solids content of apples. Visible and NIR absorbance in the 400 to 2498 nanometer(nm) wavelength region, soluble solids content(sugar content), hardness, and weight were measured for 400 apples(gala). Spectrophotometer with fiber optic probe was utilized for spectrum measurement and digital refractometer was used for soluble solids content. Correlation between absorbance spectrum and soluble solids content was analyzed to pick out the optimal wavelengths and to develop corresponding prediction model by means of MLR. For the coefficient of determination($R^2$) to be over 0.92, the MLR models out of the original absorbance were built based on 7 wavelengths of 992, 904, 1096, 1032, 880, 824, 1048nm, and the ones of the second derivative absorbance based on 5 wavelengths of 784, 1056, 992, 808, 872nm. The best model of the second derivative absorbance spectrum had $R^2$=0.91, bias= -0.02bx, SEP=0.28bx for unknown samples.

• 한국작물학회지
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• 제44권3호
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• pp.267-272
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• 1999

In order to determine the optimum harvest time of vegetable corns, the changes in sugars, soluble solids, and flavor of kernels of sweet (cv. ‘Golden Cross Bantam 70’), super sweet (cv. ‘Cocktail E-51’), and waxy corns (cv. ‘Chalok 2’) were observed at different ripening stages. Sucrose was a major sugar in the sweet and super sweet corns and the content increased from 15 to 21 and 27 days after silking (DAS), respectively and then decreased. Glucose and fructose contents of sweet and super sweet corns tended to decrease with kernel maturity. Total sugar content of the sweet corn analyzed by the anthrone method increased rapidly from 15 to 21 DAS, while that of the super sweet and the waxy corns increased slowly up to 24 and 26 DAS, respectively and decreased thereafter. The content of soluble solids in sweet corn was much higher than that of super sweet corn. Starch content of the sweet corn increased slowly from 15 to 33 DAS, while that of the super sweet corn increased a little rapidly from 15 to 21 DAS and then leveled off to 33 DAS. Starch content of the waxy corn increased continuously from 21 to 38 DAS. There was a positive correlation between the sum of individual sugars (sucrose, glucose, and fructose) and soluble solids in both sweet and super sweet corns, while the content of soluble solids was not related to the sum of individual sugars or total sugars. The flavor rate of sweet and super sweet corns maintained high between 21 and 27 DAS and that of waxy corn decreased from 24 to 33 DAS. The optimum harvest time for sweet, super sweet, and waxy corns was thought to be 21 to 24 DAS considering sugar and starch contents, flavor, and marketing.

• 한국식품저장유통학회지
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• 제5권2호
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• pp.119-122
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• 1998

This study was conducted to blow the effect of postharvest physiological changes on garlic quality according to its ecotypes and storage temperatures. The changes of water, total soluble solids, crude stein, md total fructans were measured and the rates of respiration and sprouting were analyzed during storage at 20$^{\circ}C$ and 30$^{\circ}C$. The decrease of water content and the increase of total soluble solids were reversely appeared during garlic storage. The crude protein content was gradually increased during storage but total fructan content was decrased. The respiration late was maximized at 60days after storage and the spouting rate was gradually increased. In the aspect of ecotypic characteristics, the water content, fructan content and sprouting rate were higher in 'Namdo' cultivar than those of southern type. The high storage temperature (30$^{\circ}C$) controlled spouting and loss of fructan, and it was effective to maintain the garlic quality.

• Preventive Nutrition and Food Science
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• 제13권3호
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• pp.231-236
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• 2008

Response surface methodology (RSM) was used for the analysis and optimization of the production process of strawberry Kochujang. Experiments were carried out according to a central composite design, selecting strawberry puree content and red pepper powder content as independent variables and soluble solids content, moisture content, water activity, color characteristics ($L^*-$, $a^*-$, and $b^*$-values) as response variables. The polynomial models developed by RSM were highly effective for describing the relationships between the study factors and the responses. Kochujang containing a higher amount of red pepper powder had a higher soluble solids content; on the contrary, soluble solids content decreased with the increase in the strawberry puree content in the sample. Moisture content increased with increased strawberry puree content but decreased with increased red pepper powder content. Water activity increased with the increase in strawberry puree content in the sample but was less affected by the amount of red pepper powder content. Decreases in $L^*$-values with increasing amount of red pepper powder were noted. $a^*$-values decreased with the increases in red pepper powder content but increased with the increase in strawberry puree content in the Kochujang formulation. $b^*$-values decreased with the increases in red pepper powder content but was less affected by the strawberry puree content. Overall optimization, conducted by overlaying the contour plots under investigation, was able to point out an optimal range of the independent variables within which the six responses were simultaneously optimized. The point chosen as representative of this optimal area corresponded to strawberry puree content=14.36% and red pepper powder content=11.33%, conditions under which the model predicted soluble solids content=$59.31^{\circ}Brix$, moisture content=45.30% (w.b.), water activity=0.758, $L^*$-value=24.81, $a^*$-value=7.250, and $b^*$-value=10.19.

• 농업생명과학연구
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• 제46권1호
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• pp.105-111
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• 2012

본 연구는 딸기 '설향' 품종의 화방별 착과순서에 따른 과중 및 당도의 변화를 조사하여 각 화방별로 착과량 조절 기준의 타당성을 검정하고자 하였다. 1화방은 2, 3화방에 비하여 착과수, 과중, 당도, 대과성 과실의 비율이 높았다. 동일 화방 내에서도 상위 과실은 하위에 착과된 과실보다 과중이 증가하였고, 당도도 높았다. 과실의 과중이 증가할수록 당도가 증가하여 과중과 당도는 높은 정의 상관관계를 보였다. 설향 품종의 각 화방별 적정 착과수는 1화방 9~10개, 2화방 6개, 3화방 4개, 4화방 3개 정도 착과시키는 것이 상품수량을 증가시킬 수 있을 것으로 생각된다.

• 한국산림과학회지
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• 제95권6호
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• pp.672-679
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• 2006

밤의 이용가치를 높이기 위하여 밤 과실의 등급화 및 규격화에 필요한 정확한 품질평가 기준을 확립하고자 대보 등 13개 주요 재배품종을 대상으로 수확직후의 과실품질 및 저온저장 기간에 따른 밤 과실의 당도와 과육정도의 변화를 조사하였다. 2001년부터 2005년까지 수확 직후의 밤 과실을 대상으로 밤의 품질을 크게 좌우하는 입중, 당도, 과육경도, 열과율, 다배율을 조사한 결과, 각 형질에 있어서 품종간에 큰 차이가 있었으며 동일한 품종에서도 해마다 상당한 변이가 관찰되어 유전적인 요인 외에도 환경적인 영향을 많이 받는 것으로 나타났다. $2^{\circ}C$에서 16주간 저장하면서 4주 간격으로 당도변화를 조사한 결과 저장기간에 따라 상당한 차이가 나타났으며, 출운 품종의 경우 당도가 저장 16주째에 수확직후보다 8%나 증가되었다. 조생종을 제외한 대부분의 품종에 있어 저온저장 12주까지는 당도가 증가하였으나 그 이후에는 점차 감소하였다. 저온저장 중 과육정도는 석추품종을 제외하고는 기간이 경과함에 따라 약간 증가하였으나 유의성은 인정되지 않았다. 이상의 연구결과로부터 얻어진 주요 재배품종에 대한 과실품질 자료는 밤 재배지는 물론 육종가 등에게 유용한 정보가 될 수 있으리라 생각된다.

• 한국토양비료학회지
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• 제50권4호
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• pp.215-225
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• 2017

Kiwifruit is prone to damage by frost in the harvest season and the occurrence of postharvest diseases. Accordingly, new cultivars overcoming these disadvantages have been developed. Compared to existing cultivars, studies on diseases in new cultivars are very limited. Thus, goal of this study was investigation of fungal infection occurrences in new cultivars. Kiwifruit was harvested in 2014 and 2015 year, respectively. In both years, cvs. Goldone and Redvita showed more resistance against fungal infection but cv. Gamrok was more sensitive compared with cv. Hayward. Major fungi were identified as Botryosphaeria dothidea, Phomopsis sp., Alternaria alternata and Nigrospora sp. Firmness and soluble solids content were also influenced by the occurrences. This study's findings are important for providing practical information on new cultivars in the kiwifruit industry.

• Journal of Biosystems Engineering
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• 제22권2호
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• pp.256-265
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• 1997

The objectives of this study were to examine the ability to predict soluble solid and firmness in intact apples based on the visible/near-infrared spectroscopic technique. Two cultivars of apples, Delicious and Gala, were handled, tested and analyzed separately. Reflectance spectra, Magness-Tayor (MT) firmness, and soluble solids in apples were measured sequentially. Maximum and minimum diameters, height, and weight of apples were recorded before the MT firmness tests. A spectrophotometer was used to collect reflectance spectra of intact apples over a wavelength range of 400 to 2, 498 nm. The W firmness tests were conducted using a standard 11.1mm (7/16 in.) MT probe mounted in an Instron universal testing machine. A digital refractormeter was used to measure soluble solid contents in the apples. Apple samples were divided into a calibration set and a prediction set. The calibration set was used during model development, and the prediction set was used to predict soluble solids and firmness from unknown spectra. The method of partial least square (PLS) analysis was used. An unique set of PLS loading vectors (factors) was developed for soluble solid content and firmness. The PLS model showed good correlations between predicted and measured soluble solids of intact apples in 860～1078 nm of the wavelengths. However, the PLS analysis was not good enough to predict the apple firmness.

• Preventive Nutrition and Food Science
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• 제12권3호
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• pp.185-189
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• 2007

Quality characteristics of kochujang prepared with strawberry puree (10, 20, and 30% on the total weight basis) were investigated after 30 and 300 days of storage. The moisture content of strawberry kochujang at 300 days was considerably higher than that of strawberry kochujang at 30 days and increasing strawberry content from 0 to 30% significantly increased moisture content of kochujang progressively (p<0.05). Water activity and titratable acidity also showed similar trends, but pH showed the reverse trend with the highest value in control at 30 days and the lowest value in 30% strawberry kochujang at 300 days. As the strawberry puree content increased, amino-nitrogen content consistently and correspondingly decreased. Amino-nitrogen content at 300 days was higher than that of strawberry kochujang at 30 days. Soluble solids content also showed a similar trend, but soluble solid content at 300 days was considerably lower than that of strawberry kochujang at 30 days. Reduction in soluble solids content with increasing strawberry concentration was more evident at 30 days than at 300 day.