• The Plant Pathology Journal
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• v.32 no.3
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• pp.251-259
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• 2016

The present study investigated the suppression of the disease development of anthracnose caused by Colletotrichum gloeosporioides and C. acutatum in harvested apples using an antagonistic rhizobacterium Paenibacillus polymyxa APEC128 (APEC128). Out of 30 bacterial isolates from apple rhizosphere screened for antagonistic activity, the most effective strain was APEC128 as inferred from the size of the inhibition zone. This strain showed a greater growth in brain-heart infusion (BHI) broth compared to other growth media. There was a reduction in anthracnose symptoms caused by the two fungal pathogens in harvested apples after their treatment with APEC128 in comparison with non-treated control. This effect is explained by the increased production of protease and amylase by APEC128, which might have inhibited mycelial growth. In apples treated with different APEC128 suspensions, the disease caused by C. gloeosporioides and C. acutatum was greatly suppressed (by 83.6% and 79%, respectively) in treatments with the concentration of $1{\times}10^8$ colony forming units (cfu)/ml compared to other lower dosages, suggesting that the suppression of anthracnose development on harvested apples is dose-dependent. These results indicated that APEC128 is one of the promising agents in the biocontrol of apple anthracnose, which might help to increase the shelf-life of apple fruit during the post-harvest period.

• Journal of the Korean Society of Food Science and Nutrition
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• v.5 no.1
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• pp.53-59
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• 1976

Around 2nd century B. C. two varieties of apple, i. e. 'Nay' and 'Imgum' were already grown in China. It can be suspected that 'Nay' came from the West because of its popular word 'Pyn Por' and 'Imgum' was originated from North East Asia because of its word 'Lii Kiem'. After this time 'Imgum' was called as its popular name 'Sha Guoo' in about 15 th century. In 17th century a new variety of 'Nay' was named as 'Pyng Guoo' and this name was replaced with 'Nay' when the variety was widely supplied. In 19th century a better variety of 'Nay' was developed in the West and it was introduced into China in 20th century which was called 'Western Pyng Guoo'. As a result there were two kinds of 'Pyng Guoo', i. e. 'Chinese Pyng Guoo' and 'Western Pyng Guoo'. However, the 'Western Pyng Guoo' was more supplied and it was said 'Pyng Guoo' which was written as 'Pyng Guoo(?果)' or 'Pyng Guoo (平果)'. At present time apples were classified into 'Sha Guoo' and 'Pyng Guoo'. The old 'Nay' is now called 'Bin Tzyy' which is hardly found. From this study it is suspected that the history of Chinese apples were affected much on our introduction history and its naming.

• Food Science and Preservation
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• v.7 no.4
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• pp.357-361
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• 2000

Watercore influences storage and distribution industry of fruit. Therefore, the technique for nondestructive discrimination of watercore fruit is needed. This work reports about the possibility of watercore discrimination of ante using transmitted light, and the effects of various factors. CCD camera was used to capone images of each apple fruit. An excess watercore apples were higher light transmission score than little watercore apples. The accuracy fur discrimination of watercore apple was about 70% using transmitted light. Peel thickness, anthocyanin layer thickness and density of apple affected the light transmission. Apples having thin peel, thin pigment layer and low density tended to high transmitted light score. Apples of good color degree were more probability of existence watercore than ones of bad color degree. But color distribution of apple peel was not correlated with watercore.

• Food Science and Biotechnology
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• v.18 no.3
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• pp.636-640
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• 2009

The effect of post-cut vanillin treatment at high concentrations on changes of quality and microorganism in fresh-cut apples was studied. Apples (Malus domestica Borkh. cv. Fuji) were sliced, treated by dipping in different vanillin solution, 0, 40, 80, and 120 mM, packed in polyethylene bag, and then stored for up to 3 weeks at $4^{\circ}C$. Changes in total aerobic bacteria, yeast and molds, browning, soluble solids, and titratable acidity during storage were investigated. Growth of total aerobic bacteria throughout storage was strongly inhibited by vanillin regardless of treatment concentrations. Growth of yeast and molds was inhibited by vanillin of all concentrations until 2 weeks of storage. Levels of browning index, soluble solids, and titratable acidity were not significant difference among the treatment conditions until 2 weeks of storage. However, when stored for 3 weeks, browning index increased more at 80 or 120 mM vanillin, while soluble solids and titratable acidity more be decreased by 120 mM vanillin as compared with other treatment conditions. These results show that the usage of vanillin in processing of fresh-cut apples had a limitation for maintaining quality.

• The Korean Journal of Mycology
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• v.48 no.4
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• pp.511-518
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• 2020

This study was conducted to isolate and identify the fungal pathogen caused unreported post-harvest disease on apples (cv. Fuji) fruit in Korea. The disease symptoms on apples appeared as irregular, light to dark brown, slightly sunken spots. The three fungal strains were isolated from infected tissues of apple fruits and their cultural and morphological characteristics were completely consistent with those of Plenodomus collinsoniae. The phylogenetic analysis using the internal transcribed spacer (ITS) regions, beta-tubulin (TUB), and the second largest subunit of RNA polymerase II (RPB2) sequences revealed the closest relationship of the isolates with Plenodomus collinsoniae at the species level. The pathogenicity test showed the same dark brown spots on Fuji apple cultivar. Therefore, P. collinsoniae is a newly reported fungal agent causing post-harvest disease on apples in Korea.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2000.11c
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• pp.513-520
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• 2000

An integrated grader which measures soluble solid content, color and weight of fresh apples was developed by NAMRI. The prototype grader consists of the near infrared spectroscopy and machine vision system. Image processing system and an algorithm to evaluate color were developed to speed up the color evaluation of apples. To avoid the light glare and specular reflection, an half-spherical illumination chamber was designed and fabricated to detect the color images of spherical-shaped apples more precisely. A color revision model based on neural network was developed. Near-infrared(NIR) spectroscopy system using NIR reflectance method developed by Lee et al(1998) of NAMRI was used to evaluate soluble solid content. In order to observe the performance of the grader, tests were conducted on conditions that there are 3 classes in weight sorting, 4 classes in combination of color and soluble solid content, and thus 12 classes in combined sorting. The average accuracy in weight, color and soluble solid content is more than about 90 % with the capacity of 3 fruits per second.

• Korean Journal of Environmental Agriculture
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• v.15 no.4
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• pp.434-441
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• 1996

This study was conducted to clarify the degradation pattern, safety evaluation and penetration ratio of benomyl and bitertanol to apple used as postharvest fungicides during CA(controlled atmosphere) and cold storage. In CA storage, the degradation of benomyl and bitertanol in stored apple was slow at the early stage, while that in cold storage was, on the contrary, faster at the early stage. The initial concentrations of benomyl and bitertanol in apples applied at the standard application concentrations were 2.24 and 1.54mg/kg, respectively, and their residual amounts were below the maximum residue limits, 1mg/kg at 135 and 96 days in CA storage, 115 and 70 days in cold storage, respectively. The half-lives of benomyl and bitertanol in stored apples were 124 and 130 days in CA storage, 101 and 111 days in the cold storage, respectively, indicating that the degradation was faster in cold storage than in CA storage. The residual amount of benomyl and bitertanol in stored apples was retained more in peels than in pulps of apples.

• Journal of Biosystems Engineering
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• v.37 no.1
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• pp.44-50
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• 2012

Purpose: The characteristics of in-transit vibration stress and possible damage to packaged apples were examined. Methods: A simulated transportation environment with a specific power density profile was used for vibration impact experiments to determine the resulting decrease in packaged apple quality. Apples with or without vibration stress were stored at low temperature ($5{\pm}0.8^{\circ}C$, 75-85% relative humidity) for 30 days. Statistically significant differences (p ${\leq}$ 0.05) were found between apples with and without vibration stress for concentration of oxygen ($O_2$; 11.2% and 14.1%, respectively; initially $29{\pm}0.4%$), carbon dioxide ($CO_2$; 26.4% and 21.8%; initially $1{\pm}0.2%$), and ethylene (79.4 ${\mu}LL^{-1}$ and 55.6 ${\mu}LL^{-1}$; initially $14.1{\pm}0.6{\mu}LL^{-1}$) in the headspace of a gas-collecting container after 30 days of storage. Results: Significant differences were also measured for apples with and without vibration stress with respect to soluble solid content (15.4% and 14.9%, respectively; initially $12.9{\pm}0.8%$ and $13.1{\pm}1.1%$), weight loss (10.1% and 8.2%), and firmness (139.7 kPa and 163.3 kPa; initially $213.8{\pm}6.2$ kPa and $209.1{\pm}7.9$ kPa) after 30 days of storage. Conclusions: The vibration stress clearly accelerated the degradation of apple quality during storage, resulting in increased weight loss, soluble solid content, and headspace $CO_2$ and ethylene production, and decreased firmness and headspace $O_2$.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.13 no.1
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• pp.19-23
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• 2007

Shock and vibration inputs are transmitted from the transporting vehicle through the packaging to the fruit. The vibration causes sustained bouncing of fruits against each other and the container wall. The steady state vibration input may cause serous fruit injury, and the damage is particularly severe if the fruits are bounced at its resonance frequency. The determination of the resonance frequencies of the fruits and vegetables may help the packaging designer to determine the proper packaging system providing adequate protection for the fruits, and to understand the complex interaction between the components of the fruits when they relate to expected transportation vibration inputs. To analyze the vibration properties of the apples for optimum packaging design during transportation, random vibration tests were carried out. In the random vibration test, the resonance frequency and PSD of the packaged freight of apples in the test were in the range of 82 to 97 Hz and 0.0013 to $0.0021G^2/Hz$ respectively and the resonance frequency and PSD of the packaged apples in the test were in the range of 13 to 71 Hz and 0.0143 to $0.0923G^2/Hz$.

• The Korean Journal of Pesticide Science
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• v.18 no.2
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• pp.61-68
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• 2014

Dissipation constants and half-lives of acaricides etoxazole and flufenoxuron in apples were calculated to establish their pre-harvest residue limits (PHRLs). The acaricides were sprayed on apples with single and triple doses based on safe use guidelines, and their residual patterns in the apple were interpreted using first order kinetics equation. The residual amounts of acaricides during the experimental period were below their maximum residue limits (MRL) for apple. The dissipation constants of acaricides in the apples were calculated at 0.0788 for etoxazole and 0.0319 for flufenoxuron corresponding to their biological half-lives; 8.8~21.7 days for etoxazole and 21.7~23.1 days for flufenoxuron. The PHRLs of acaricides in the apple showed the residual amounts of etoxazole and flufenoxuron at the harvesting date would be below their MRLs if their residual amounts were less than 0.87 and 0.88 mg/kg, respectively, at 7 days prior to harvesting the apples.