• Food Science and Preservation
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• v.1 no.1
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• pp.55-60
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• 1994

To invedtigate the effect of refrigerate case on the Quality of strawberry during circulation, the temperature changes on the amounts of dry ice and ice cube were examined. And also, the effect of precooling on the changes in temperature and quality of the fruits were studied. Strawberry precooling-treated at 4$^{\circ}C$ for 24hours was prolonged the shelf-life, and Quality was Progressed.150g of dry-ice Per kg of the strawberry was kept quality. It was prolonged more 2 days than present circulation system.

• Food Science and Preservation
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• v.1 no.1
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• pp.45-53
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• 1994

Circulation state and changes in quality during ripening of strawberry were investigated. Tissue damage of the fruit happened when it was harvested and selected. Strawberry has been harvested without considering of fruit temperature in the farm. It takes 25 hours from Goreung which is main production area of strawberry to retailer, and seasonal variation in the price was severe. Shelf-life of strawberry from Feb to Mar was 5-6 days, and was 24-30 hours from May to June. Desirable ripening stage was 28-30th day after blooming and 40th day and after this was over ripening stage when the degree of ripening estimated by color "a" value and color saturation. Overall eating quality and vitamin C contents and sugar content were more higher in the fruit of the desirable ripening stage than that of unripening and over ripening stage. The dark redness degree was high in the over ripening stage.

• Journal of Korean Society for Quality Management
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• v.46 no.3
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• pp.707-716
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• 2018

Purpose: This study aims to analyze the management performance and production efficiency of strawberry farmers who introduced smart farming, one of the primary symbols of the fourth industrial revolution in the agricultural sector. Methods: We conducted an empirical survey of strawberry farms using smart farming and analyzed production efficiency using DEA method. Results: First, difficulties for strawberry farmers introducing smart farming included time and money spent on parts replacement and additional costs due to compatibility problems with existing facilities after the adoption. Second, strawberry farmers using smart farming increased their total income by producing higher yield and improving quality thanks to the competent growth management. Third, the analysis of production efficiencies before and after smart farming found improvement in technical efficiency, pure technical efficiency, and scale efficiency. But, the gaps in technical and scale efficiencies among the farms widened. Conclusion: Based on the results above, following policy suggestions are offered. First, an environment control technology suitable for strawberry farming needs to be developed. Second, the smart farming technology needs to be standardized by the government. Third, new smart farm models need to be developed to accommodate to the facilities and environment in Korea through collecting big data including high-quality data on the environment, growth, and yield. Fourth, continuing education needs to be provided to narrow the gap in smart farming technology among strawberry farmers.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2000.12a
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• pp.49-49
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• 2000

Influence of onion on the quality characteristics of strawberry jam substituted with 50% fructo-oligosaccharide for sucrose was investigated. Fructo-oligosaccharide strawberry jams with 10, 20, 30, 40% onion in place of strawberry were prepared, and their moisture content, pH, total acidity, color, spread. sweetness, reducing sugar, residual anthocyanin, instrumental texture and sensory characteristics were evaluated. Moisture content of fructo-oligosaccharide strawberry jams with onion was lower than that of strawberry-only control jam with an exception of 10% onion jam. As the addition rate of onion increased, pH increased, total acidity decreased. The lightness and redness decreased with addition of onion, while yellowness was increased. As the addition rate of onion increased, spreadmeter value increased. The sweetness of fructo-oligosaccharide strawberry jams decreased with addition of onion. More of onion added, reducing sugar content of fructo-oligosaccharide strawberry jams decreased. As the addition rate of onion increased, residual anthocyanin of fructo-oligosaccharide strawberry jams decreased. As the addition rate of onion increased. instrumental texture measured in 25% strain, hardness, fracturability, adhesiveness, gumminess, chewiness, resilience of fructo-oligosaccharide strawberry jams decreased, while springiness, cohesiveness of fructo-oligosaccharide strawberry jams with onion was higher than that of strawberry-only control jam with an exception of 10% onion jam. As the addition rate of onion increased, instrumental texture measured in 30% strain, hardness, adhesiveness, gumminess. chewiness, resilience of fructo-oligosaccharide strawberry jams was lower than that of strawberry-only control jam with an exception of 10% onion jam, while fracturability of fructo-oligosaccharide strawberry jams decreased with addition of onion, springiness, cohesiveness of fructo-oligosaccharide strawberry jams increased with addition of onion. In sensory evaluation, as the addition rate of onion increased, sensory evaluation of fructo-oligosaccharide strawberry jams decreased, obtained fairly good score to 10, 20% onion jam.

• Korean journal of food and cookery science
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• v.31 no.2
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• pp.185-192
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• 2015

This research tried to contribute to the diversification and the high quality of tofu products by adding the natural colors from tomatoes and strawberries, thus providing more attractive colors, greater antioxidative activity, and higher palatability The quality characteristics of tofu with 4%, 8%, and 12% strawberry juice and 5%, 10%, and 15% of tomato juice were analyzed. Tofu with tomato juice was found to be higher in transference number, and pH showed a significant decrease as the rate of the addition increased, The antioxidant activity of tofu with strawberry juice is 37.76~52.12%, and tofu with tomato juice is 41.79~51.51%, with tofu with tomato juice is being higher than tofu with strawberry juice in antioxidant status DPPH radical scavenging ability. In chromaticity, the L-value and b-value showed significant decreases as tomato juice was added and when strawberry juice are was added and the values increased. In texture, the hardness of tofu with tomato juice was found to be significantly more solid than tofu with strawberry juice. For the test of springiness, the order was as follows: control group> tomato juice 5%> tomato juice 10%. The result of the organoleptic test of tofu showed, tofu with tomato juice to be significantly brighter in exterior color than tofu with strawberry juice (p<0.001), in for savory flavor, the result shows that tofu with 12% strawberry juice added and that with 10% tomato juice added had better flavor. For the test of beany flavor, the control group is higher than tofu with strawberry juice and tomato juice, and tofu with 10% of tomato juice added was lowest in beany flavor. In the preference investigation, tofu with 10% tomato juice showed the highest preference after swallowing and in overall status.

• Preventive Nutrition and Food Science
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• v.13 no.2
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• pp.112-116
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• 2008

Quality characteristics of kochujang prepared with strawberry puree (10, 20, and 30% on a total weight basis) were investigated at 30 and 300 days of fermentation. The highest $L^*$-value was found in 30% strawberry kochujang at 300 days of fermentation. In contrast, the highest degree of redness ($a^*$) was observed in 30% strawberry kochujang at the early stage of fermentation. During the fermentation, values of $L^*$, $a^*$, and $b^*$ increased except $a^*$-value of 30% strawberry kochujang, indicating proper substitution of strawberry puree could preserve the desired color of kochujang. After 300 days of fermentation, hardness, gumminess, and chewiness increased while adhesiveness decreased significantly (p<0.05). Taste score and Pearson coefficient between sensory and strawberry concentration revealed that 10% strawberry kochujang was more acceptable than the others, due to color and the formation of flavor compounds during the fermentation and these compounds enhanced the flavor of kochujang.

• Journal of Environmental Science International
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• v.28 no.1
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• pp.147-158
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• 2019

In this study, we investigated the influences of abnormal high temperature on growth, yield and physiologically active substances of the strawberry. General strawberry cultivars in the $20^{\circ}C$ growth condition showed much better growth of leaf number, length, diameter along with plant height, compared with those in $22.5^{\circ}C$ or $25^{\circ}C$. But the cultivars of both 'Sulhyang' and 'Mehyang' showed good growth and development at $25^{\circ}C$ with the roots showing great growth at $20^{\circ}C$. The quality and yield of the strawberry were best in the $20^{\circ}C$ growth condition, but the merchantability deteriorated in the $25^{\circ}C$ high temperature condition. As for the content of the physiologically active substances of the strawberry, it increased at $20^{\circ}C$, the optimum growth temperature, but decreased at $25^{\circ}C$. The physiologically active substances in the strawberry differed among the cultivars, the contents of cyanidin-3-glucoside, cinchonine, ellagic acid and cinnamic acid higher in the 'Mehyang', whereas the content of fisetin is higher in the 'Sulhyang' cultivar.Consequentially, the high temperature in summer has a negative effect on the physiological active ingredients of the strawberry, which was increased in the strawberry cultivated at proper temperature, and high quality strawberry production was possible.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.752-758
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• 2012

We conducted this study to investigate the quality and antioxidant properties of saccharified strawberry gruel with different ratios of strawberry rice mash. Different samples of saccharified strawberry gruel with different ratios of strawberry puree were prepared, and the proximate composition, sweetness, pH, acidity, color difference, texture, free sugar, sensory evaluation, and physiological activities of the sample were measured. With increasing strawberry puree content, the proximate compositions, sweetness, and total acidity of the strawberry gruel increased, and pH decreased significantly (p<0.05). Saccharified strawberry gruel prepared with 15% to 45% strawberry puree displayed significantly lower viscosity. As the amount of strawberry puree increased, the Lvalue, and b-value decreased, whereas the a-value increased. The free sugar content of fructose, glucose, maltose, sucrose, and total free sugar increased significantly (p<0.05). Strawberry gruel with 30% added strawberry puree was the most preferred for, its color, flavor, taste, texture, and overall acceptability preference. With increasing strawberry puree content, the total polyphenol contents, total flavonoid contents, DPPH, and ABTS radical scavenging of strawberry gruel increased significantly (p<0.05). From these results, we found that adding 30% strawberry puree was the best way to make gruel with high sensory qualities.

• Food Science and Preservation
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• v.7 no.2
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• pp.145-149
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• 2000

Strawberry and cucumber were dipped with Korean medical herb extracts such as Rheum palmatum L. and Coptis chinensis Franch. to maintain the keeping quality during storage at 5$^{\circ}$C and 10$^{\circ}$C, respectively. Treatment with 500 ppm solutions gor strawberry retarded weight loss, microbial load increase, and decay during storage. Decay ratio was shown 68.8% for control, 45.0% for Rheum palmatum L. and 42.5% for Coptis chinensis Franch. at 10 days. Strawberry treated with Coptis chinensis Franch. showed a higher hardness and soluble solid content than others. Cucumber treated with 1,000 ppm solutions revealed a different O$_2$ and CO$_2$ concentrations after 16 days. Korean medical herb extracts showed an antimicrobial activity for the quality retention of cucumber during storage. Ascorbic acid content was generally increased till 8 days, but decreased thereafter.

• Food Science and Preservation
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• v.11 no.1
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• pp.7-11
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• 2004

To examine the effect of storage condition on the quality and microbiological change of strawberry “Minyubong”, the rate of weight loss, decay rate, pH and titratable acidity, and microbial (total bacterial count, mold and yeast) changes were determined during storage. Strawberry fruits were packaged with low-density polyethylene (LDPE). Strawberries were then stored at 4$^{\circ}C$ and 20$^{\circ}C$, respectively. LDPE package was effective on the decrease of decay rate of strawberry as well as the rate of weight loss, compared with the non-packaged. Microbial changes of strawberry stored at 4$^{\circ}C$ and 20$^{\circ}C$ were monitored during storage. Packaging affected the microbial change, resulting in retarding the growth of total bacteria as well as mold and yeast, compared with the non-packaged, regardless of storage temperature. These results indicate that storage of strawberry fruits wrapped with LDPE at 4'C should be recommended in terms of quality as well as its shelf-life.