• Journal of Life Science
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• v.7 no.4
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• pp.342-346
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• 1997

This experiment was carried out to clarify the effects of gibberellin(GA) aplication and bagging on repeening and quality in 'Delaware' grape berries. Treatments are 4 plots(2X2 factorial experiment); GA, GA+bagging, bagging and control. The clusters were dipped twice in 100 ppm GA with GA treatment : 10 days before and after the full bloom. The results obtained as follows: 1. GA treatment made the seedless grape berry reduced in the fresh weight but it hastened the ripening period about 2 weeks. 2. Total soluble solid(TSS), viscosity and pH value of berry juice increased with maturation. The concentration of TSS and viscosity were higher in GA treatment plot than GA non-treatment. 3. Berry-hardness, titratable acidity and alcohol inslouble solid(AIS) decreased with maturation. Expically berry-hardness and AIS decreased more greatly in GA non-treatment than GA treatment. 4. The concentration of anthocyanin increased with ripening but pectic substance didn't fluctuate nearly. These of anthocyanin and pectin were higher in GA non-treatment plot than GA treatment. 5. By analysis of factorial experiment GA treatment was highly significant with the $^{o}$Brix/Acidity ratio, juice viscosity and AIS, but high negatively, significant with berry-hardness and berry fresh weight. And it was significant with T S S and negatively, titratable acidity. Bagging was significant with $^{o}$Brix/Acidity ratio and AIS content, but negatively, titratable acidity. 6. Qualitative characters were high correlated with the $^{o}$Brix/Acidity ratio in simple correlation but direct effect by the path-coefficient analysis didn't coincide with simple correlation. The direct effect of pH was large and juice viscosity, the next. And that of berry-hardness was negligible but, AIS, small negatively.

• Korean journal of food and cookery science
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• v.31 no.6
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• pp.773-780
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• 2015

Lactic acid fermentation of black raspberry (Rubus occidentalis) juice was carried out by using the Lactobacillus plantarum GBL17 strain. The sterilized black raspberry juice was fermented using the L. plantarum GBL17 strain at $30^{\circ}C$ for 72 hours after which the total acidity increased and the pH value decreased. In addition, the highest total acidity content (2.38%) was reached, the lowest pH value (3.22) was observed, and the sugar content decreased by $9.8^{\circ}Brix$ after the 72 hour fermentation. The number of viable cells rapidly increased up until 24 hours, after which it gradually decreased. HPLC analysis of the organic acids showed 14.51 mg/g of lactic acid content in the fermented black raspberry juice, which was not detected in the non-fermented black raspberry juice (control). The content of fructose and glucose slightly decreased after fermentation. The total polyphenol and flavonoid contents of the fermented black raspberry juice increased significantly after fermentation. The DPPH radical scavenging activity of fermented black raspberry juice (70.92%) was higher than that of the control (62.96%). After lactic acid fermentation, there was no significant increase in ABTS radical scavenging activity. These results confirm that lactic acid bacteria, such as L. plantarum GBL17, showed generally higher activities with a potential as a functional beverage.

• Journal of Korean Society of Forest Science
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• v.40 no.1
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• pp.75-81
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• 1978

Elder-berries are economical plants and grown commercially in the United States. Most of the crop is sold to processors and made into natural colour, jellies, jam, port wine or elder berry wine, elder berry juice or used to manufacture of pie mixes. Processors are showing increasing interest in cultivation elder berries. In the present study was wish to find the effect of various factors and practical methods on the processing for the true fruit colour made from fresh elder berries juice as the clearing by the treated pectinase, added sugar, vaccum concentration, extraction of anthocyanosid powder and its property with used prospects. In this study obtained results can be summarized as follows. 1. Pectinase is useful and effected to make clear juice from fresh elder berry juice treated on the $34{\sim}45^{\circ}C$. 2. P.V.C. drum is most useful stored without unfading for clearing elderberry juice and its exposed redish dark purple colour. 3. Clearing elderberry juice stored in the stainless steel drum, changed colour from redish dark purple to dark violets during the stored at the room temperature. 4. Added sugar (Brix $48{\sim}53^{\circ}C$) to the fresh elderberry juice is useful and suitable prospects for to make home juice and wine. 5. The elderberry juice of vaccum concentration is change colour from dark purple to black brown colour during the stored at the room temperature. 6. Its possible to make anthocyanosid powder extracted made from fresh elderberry juice 7. Property of anthocyanosid is an follows. 1) The spectrum of elderberries juice is $523{\sim}530m{\mu}$ 2) The colouring stability is less than $pH_4$ 3) The colouring stability by the heating is less than $pH_4$, and then the more than $pH_4$ is changed colour from redish dark purple to dark brown. 4) By the light colouring stability is less than $pH_4$ 5) The colouring most stability in the pH is $pH_3$ 8. In the future, natural colour made from elderberry juice on the useful prospects is suitable used to make natural fruit juice, ice cream, candy, commercial and home wine, gum, and manufacture of jelly jam, pie maxes, ect.

• The Korean Journal of Food And Nutrition
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• v.28 no.2
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• pp.328-334
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• 2015

This study was performed to evaluate and compare the antioxidant and antimicrobial activities of various berry juices (cherry, grape, blueberry, aronia, cranberry, and raspberry). The cherry, aronia, and cranberry juices included higher levels of total polyphenol than the other berry juices. The DPPH radical scavenging activity of various berry juices increased according to the juices concentration. The scavenging activity of DPPH radicals by the aronia, cranberry, and raspberry juices was higher than those of other samples and was in the following order: aronia > cranberry > raspberry. The FRAP values of 100% aronia juice was the highest among the samples, which was more than five times higher than grape juice at a concentration of 25%. The cranberry and raspberry juices exhibited a strong inhibitory effect against important food-borne bacteria, and in general, the berry juices inhibited the growth of Gram-negative bacteria more than that of Gram-positive bacteria. The cranberry and raspberry juices exhibited high antimicrobial activities against important food-borne bacteria at a concentration of 100% and 75%, however, they did not affect food-borne bacteria at a concentration below 10%. These results suggest that aronia, cranberry, and raspberry may be used effectively as natural additives and as functional foods due to their high antioxidant and antimicrobial activities.

• Microbiology and Biotechnology Letters
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• v.43 no.3
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• pp.291-295
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• 2015

Berry or vegetable juices contain a diverse range of antioxidants. Through oxygen radical absorbance capacity assays, acai berry, aronia, wild grape, blackberry, cranberry, and spinach juices were verified to possess high antioxidant activities. Lactic acid bacteria fermentation was applied to each juice as the sole medium to improve antioxidant activity. After fermentation by Lactobacillus plantarum, the antioxidant activities of acai berry, blackberry, and spinach juices increased by 20–30% from 943.2 to 1239.2, from 110.87 to 128.04, and from 77.92 to 107.20 µmol TE/g, respectively. In this study, we found that the antioxidant activities of a number of juices were enhanced through lactic acid bacteria fermentation.

• Korean Journal of Food Science and Technology
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• v.53 no.1
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• pp.104-110
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• 2021

In this study, vinegar was prepared using black raspberry pomace to increase its utilization capacity. As a result of alcohol fermentation, the final alcohol content was 8.90% and the sugar content was 7.03°Brix. The total acid content after acetic acid fermentation was 4.44%, which was 0.38% higher than that of the juice. Among the organic acid content, the acetic acid content was higher in the pomace than in the juice. The total polyphenol (51.58 TAE mg/mL), total flavonoid (9.55 RUE mg/mL), and total anthocyanin (6.05 CYE mg/mL) contents of vinegar produced using black raspberry residue were higher than those of the juice. In addition, 2,2'-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity, reducing power, and ferric reducing antioxidant power (FRAP) activity were higher than those of the juice, indicating strong antioxidant properties. Thus, black raspberry pomace has excellent acetic acid fermentation ability and high antioxidant activity, indicating that it can be used as a functional fermented vinegar.

• Journal of Life Science
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• v.7 no.2
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• pp.142-148
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• 1997

This study was carried out to clarify seasonal changes of chemical compositions and their interrelation in leaves, shoots and berries treated with gibberellin($GA$_{3}$)for seedless grapes in ‘Delaware’grapevines. the clusters were dipped twice with 100ppm $GA_{3}$: 10 days befor and after the full bloom. The reaults obtained as follows; 1. Cumulative growth curve of berry fresh weight showed a double sigmoid curve and the characteristics of three distinctive growth stages(I, II, III)were weekened with $GA_{3}$ treatment. 2. while the contents of ash, total carbon, total nitrogen and total carbohydratd had little reation with edvelopment and ripeness of berries, those of total sugar and starch jad close relation, viz., they decreased with enlargement and maturity fo berries, but increased rapidly after harvest in leaves and shoots. Especially, total sugars in leaves and shoots decreased coincidently with starch-increasing in shoots at November. 3. The contents of total soluble solid and reducing sugar in berries increased rapidly at growth stage III, but those of total titratable acidity and organic acid decreased coincidently with sugar-increasing. 4. The berry-hardness increased until growth stage I, and then stagnated until gtowth stage II, and then increased rapidly at growth stage III. pH of berry-juice decreased until growth stageII, afterwards increased at growth stage III. 5. By correlation and path coefficient analysis between qualitative characters and the ratio of total soluble solid to titratable acidity($^{\circ}$Brix/Acidity), total correlation coefficients were all highly significant. Of these characters, pH and viscosity of berry-juice were positive, but brightness and hardness of berry, negative. The direct effect of pH on $^{\circ}$Brix/Acidity ratio, p4y=0.9090, was large positively and those of berry-hardness and juice-viscosity, p1y=0, 5938, median and, p2y=0, 3550, small, respectively. Direct effect of brightness was negatively small.

• KSBB Journal
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• v.32 no.3
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• pp.238-244
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• 2017

Antioxidant activities of blackberry juice and aronia juice were enhanced when fermentation was performed by acetic acid bacteria. Acetobacter pasteurianus exhibited 19.84% improvement of antioxidant activity (from $198.12{\pm}2.03$ to $237.42{\pm}7.32{\mu}mol\;TE/g$) after 12 h fermentation of blackberry juice among four acetic acid bacteria. And A. pasteurianus sub sp. Pasteurianus exhibited 9.62% improvement of antioxidant activity (from $204.25{\pm}3.98$ to $223.89{\pm}5.52{\mu}mol\;TE/g$) after 12 h fermentation of aronia juice. Metabolites of blackberry juice were analyzed to investigate the enhancement of antioxidant activity before and after fermentation. As results, Quercetin 7-(rhamnosylglucoside), nicotinic acid adenine dinucleotide, and quercetin 3-O-(6"-acetyl-glucoside) were significantly increased after fermentation by A. pasteurianus.

• Journal of Korean Society of Forest Science
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• v.40 no.1
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• pp.43-50
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• 1978

The elder berry was known to the rich in natural food colour resources and used in as for making wine, confectionary, perfumes, natural food colour, making elder berry juice, jelly, jam and medicinal properties or oils. In the present study, wish was to find the effect of various factors on the success of the vegetative propagation of elder berry by means cutting in the exposed field and green house was carried out and those obtained results can be summarized as follows. 1. Cuttings with dormant cutting stocs in the polyethylen house with heating and water mist spray resulting 100 percent survival. And temperature and the relative humidity in which fraim during the cutting season were around $20{\sim}25^{\circ}C$ and 70-90% respectively and in case as more significant other of the 1% Level. 2. With five varieties tested, resulting 93.8 percent survival, The F. value is not significant. 3. With four organs of cutting stock tested resulting 57.5 percent survival on the cuttings with two knodes of dormant cutting stock served as better cutting stock than others. The F. value is more significantly 1% Level. 4. Dormand bud served as possible cutting stock was found to be 17.66 survival percentage. 5. Both earlier and later stage of germinated Leaves with soft wood cutting stock poor cuttings, and the degree of development of 15th June cutting stock was optimum stage on the principal factor governing the success of cutting in the soft wood cutting showing 54% survival. The F. value is more 1% Level significant.

• The Korean Journal of Food And Nutrition
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• v.36 no.1
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• pp.25-32
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• 2023

To increase antioxidant activity and physicochemical quality characteristics, four kinds of berries (blueberry (BEB), blackberry (BKB), cranberry (CNB), raspberry (RSB)) with antioxidant activities were used to replace beet (B) in existing ABC juice. In the experimental group, the pH was decreased while the content of soluble solids was increased significantly. Total polyphenol content was significantly increased in all experimental groups compared to that in the control group. The control group had the lowest polyphenol content at 14.723 ㎍ GAE/g, whereas the blackberry replacement group had the highest polyphenol content at 67.12 ㎍ GAE/g. The total flavonoid content was the lowest in the control group at 8.98 ㎍ QE/g but the highest in the blackberry group at 50.47 ㎍ QE/g. All experimental groups showed significantly higher antioxidant activities than the control group. DPPH & ABTS radical scavenging activities were the lowest in the control group at 15.69% and 19.55%, respectively, but the highest in the blackberry group at 48.24% and 59.43%, respectively. SOD-like activity was also the lowest in the control group at 14.12%, but the highest in the blackberry group at 48.18%. When comparing experimental groups, antioxidant activities (DPPH, ABTS, SOD) and antioxidant components (total polyphenols and total flavonoids) were in the order of BKB > CNB > RSB > BEB > Control. In conclusion, the new ABC juice containing four types of berries is enriched in antioxidants with significantly improved antioxidant activities and physicochemical quality characteristics.