• Food Science and Preservation
• /
• v.15 no.2
• /
• pp.185-190
• /
• 2008

We investigated changes in fruit quality of Hallabong tangor (Citrus Kiyomi ${\times}$ ponkan) that was packaged with Si+CaO and LDPE film. The flesh ratio during storage was 74.33% (${\pm}3.66$) to 81.56% (${\pm}1.38$). Firmness of M16A, a variant of Hallabong tangor, was higher 100g-force than that of Hallabong tangor, changes of firmness was not shown among film packages. A fruit juice was $12-14^{\circ}$Brix, and this increased somewhat at the end of storage without film packaging. The titratable acidity of the M16A variety was 0.2% lower than that of the Hallabong tangor. Hallabong and M16A maintained freshness and taste for 120 and 60 days, respectively. The level of reducing sugars in the Hallabong tangor was 1% higher than that of the M16A variety. Reducing sugars increased at room temperature storage without film packaging. Total sugar content was 9.19% (${\pm}2.03$) to 12.78% (${\pm}0.75$). The content of vitamin C declined slowly after 105 days of storage. In conclusion, storage of Hallabong tangor with film packaging coated with Si+CaO was effective for maintaining freshness and quality.

• Korean Journal of Human Ecology
• /
• v.7 no.4
• /
• pp.5-23
• /
• 2004

This study was done to provide basic information for nutrition education and meal planning preference, Children's preference according to cooking method is high in fruit. drink, fried foods, dish food, but low in Sangchae, Sukchae, and Jangachies. The preference of staple food was that the most preferred foods were plain rice in rice, chicken gruel in gruels, rolled rice in one dish foods. and Jajangmyeon in noodles. The preference of side dishes was that the most preferred foods were seaweed in soups, Kimchi in Chigaes, beef and pork rib in steamed foods, beef in braised foods, Bulgogi in grilled foods, egg-fry in pan fried foods, Ddukbokki in stir-fried foods, pork cutlet in fried foods, Dotorimuk in Sangchaes, fruit in salads, bean sprouts in Sukchaes, Baechu Kimchi in Kimchies and Danmuji in Jangachies. The preference of snack was that the most preferred foods were citrus in fruits, Kkuldduk in rice cakes, hotdog in bread, ice cream in milk and dairy products and fruits juice in drink.

• The Korean Journal of Food And Nutrition
• /
• v.10 no.2
• /
• pp.145-150
• /
• 1997

This study was performed to compare the changes of quality in citron(Citrus junos Sieb) juice between sampleII stored at 5$^{\circ}C$ for 1 year after extraction and sampleI made from raw citrons by the belt-pressing extraction method. Compared with sampleI, the soluble solid of sampleII was decreased more than 1$^{\circ}$brix, and the moisture increased 3%. The acidity reduced from 5.83 to 5.23 at the pH rose from 2.68 to 2.84. Although it decreased more than 50% in vitamin C and over 20~30% in amino acid, the changes of the other proximate components, amino nitrogen and free sugar content were very little at the range 0.1~1.0%. Volatile compounds in citron juices between sampleI and II were analyzed by GC and GC-MS. Sample I and II showed about 70 of volatile compounds. But only 13 compounds were identified by mass spectrometer. Major volatile compounds were aromatic compounds of limonene, terpinene, terpineol and terpinolene. Amounts of volatile compounds in citron juices depended on the storage period. The recovery of volatile compounds of citron juices, reduced 30~50% after storage for 1 year and the trace component disappeared during storage. The sensory characteristics including color, aroma, taste and overall acceptability and sugar recipe were not significantly.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.2
• /
• pp.250-257
• /
• 2014

To develop vinegar with immature Citrus unshiu (IC), bacterial strains with high acetic acid-producing capabilities were isolated and identified, after which their quality characteristics, total phenolic and total flavonoid contents, and antioxidant activities were measured. Five bacterial strains were isolated from naturally fermented C. unshiu, and three were identified as Acetobacter fabarum (A. sp. RIC I) and A. pomorum (A. sp. RIC II, V). A. sp. RIC V showed the highest acetic acid-producing capability and was thus chosen as the candidate strain for further acetic fermentation using IC juice. Vinegars made with 30, 35, and 40% IC juices showed acidities of 5.38, 5.38, and 5.32% and fermentation efficiencies of 73, 72, and 70%, respectively. The fermentation periods required to reach greater than 5% acidity were 11, 9, and 9 days for vinegars containing 30, 35, and 40% IC juices, respectively. Fructose and glucose contents of the vinegars increased along with total organic acid contents including acetic acid, with increasing IC juice contents. Total phenolics were 1,546.6 and $230.9{\mu}g$ GAE/mL, whereas total flavonoids were 1,004.7 and $175.1{\mu}g$ QE/mL in vinegars made with IC and mature C. unshiu (MC) juices, respectively. DPPH free radical scavenging activities were 29% and 5%, ABTS radical scavenging activities were 62.0% and 17.9%, SOA scavenging activities were 60.9% and 41.7%, and XO scavenging activities were 32.5% and 5% in vinegars made with IC and MC juices, respectively. Therefore, vinegars made with 35% and 40% IC juices using A. sp. RIC V as the acetic acid fermentation strain showed potent antioxidant activities with greater total phenolic and flavonoid contents, promoting their use as functional vinegars.

• Journal of The Korean Society of Grassland and Forage Science
• /
• v.37 no.4
• /
• pp.290-300
• /
• 2017

In vitro fermentation was conducted to figure out alternative fiber sources for horse feed. For the development of value-added products as a horse feed resource, the pomaces from apple, carrot, grape, and citrus were fermented under solid-state conditions in the presence of 60% soybean meal with 40% of each fruit pomace at 60% of moisture content. Lactobacillus plantarum SK3873, Lactobacillus plantarum SK3893, Weissella cibaria SK3880, and Bacillus subtilis SK3889 were isolated from the fermented fruit pomace by inoculation of horse feces. For the growth of Bacillus subtilis, Saccharomyces cerevisiae, and Lactobacillus plantarum, they were inoculated in 3-step order at 0, 12, and 24 h, respectively. The fruit pomace was fermented for 48 h at $35^{\circ}C$. The pH of the apple, carrot, grape, citrus and all mixed pomaces decreased from 5.45~6.25 to 4.40~4.77. Microbial growth was maintained at $10^8{\sim}10^9cfu/g$. After 12 and 24 h incubation, dry matter of carrot pomace were highest at 54.84 and 56.66%, respectively (P<0.05) and that of grape pomace was lower than others during fermentation (P<0.05). Dry matter was generally reduced by about 20%. NDF decreased gradually or maintained after 24 h, indicating the fiber degradation. Ash content tended to decrease during fermentation. After 48 hours fermentation, Bacillus, yeast and Lactobacillus showed an excellent growth by using juice by-products. These results suggest that fermented juice pomace has a potential as horse feedstuff with probiotics to maintain beneficial microflora in horse gut.

• The Korean Journal of Food And Nutrition
• /
• v.27 no.6
• /
• pp.1051-1058
• /
• 2014

Yuza (Citrus junos) had 3 varieties and they had variable physiochemical properties. This study analyzed free sugar, hesperidine, naringin, flavonoid contents and antihypertensive activities according to variety and harvest time of Yuza. Three Yuza varieties, native (C. junos I), improved I (C. junos I + Poncirus trifoliata), improved II (C. junos I + C. junos II) were used. Harvest time could influence biochemical properties of Yuza such as acidity and $^{\circ}brix$. When the Yuza harvested at behind of season, the sugar/acid ratio went up because the acidity was decreased but sugar content was increased. Fructose content was dramatically high at November, Yuza of the season. Total flavonoids was high in pulp parts of improved II and in juice of native one harvested at October. The content of hesperidin and naringin in peels and juices were high in immature fruits fresh-picked at July since then they were decreased steadily and there were no difference according to varieties. The angiotensin converting enzyme (ACE) inhibition was powerful at pulp of Yuza in particular native one picked at November.

• Journal of the East Asian Society of Dietary Life
• /
• v.9 no.2
• /
• pp.149-160
• /
• 1999

This paper is intended to find out what kinds of fruits are mentioned in the Bible and how they were used in those days. It has also analyzed in what terms they are expressed in the Korean Version of the Bible and studied agricultural regulations involved in the religion, and allegorical uses of the fruits. Olives were the primary fruit in the economy of the ancient times, followed by figs and vines. In addition, there are mentioned in the Bible almonds, apples, dates. mulberries and pomegranates. Olive trees have been grown for more than six thousand years. The Hebrew word. Zayit is mentioned in the Bible more than fifty times. Olive trees are not so beautiful in themselves but as they give us humans abundant reap and a lot of oil, they have been thought to be beautiful. Olive trees grow well on the seaside in the salty air and fog. Vines began to grown as early as in the Bronze Age(the period of 3000 to 2000 B.C.). In Northern Greece, grape seeds were found to belong to the year 4500 B.C. or so. The vine gardens produced raisins and wine as well as vines. Figs are the fruit which are first mentioned in the Bible(Genesis 3:7) and they were the precious product of the Palestine people, which is described in Deuteronomy 8:8. Figs are sweet and watery and can easily quench thirst on hot summer days. They were used for cookies and wine in the raw or dried state. An apple, which is tappuah in Hebrew, is mentioned as 'Sagwa' six times in the Revised Korean Version, and in the Korean Joint Version it is twice mentioned as 'Sagwa' and as 'Neungum' four times. In ASV and KJV, 'apple' appears eleven times. which is because' the apple of eye' is translated in the 'Nun-dong-ja(the pupil of the eye)'In the Korean Version. 'Sagwa(apple)'of Proverb 25:11, the Song of Songs 2:3, 2:5, 7:8, 8:5 and Joel 1 :12 have been thought to be doubtful. because apple trees cannot be grown in the areas mentioned in the Bible. Some maintain that the apples in the Bible refer to apricots(Prunus armeniaca, Citrus medica L.) or golden oranges (Citrus sinensis L. Obsbeck) which is confusing. In the Revised Korean Version, 'Salgu(apricots)' appears eight times while ASV and KJV translate almond into 'Salgu'. So since translating a genuine apricot into 'Salgu' can be confusing, a great care should be taken in the translation into Korean. Some hold that as some papyri arround the year 1200 B.C. describes pomegranate, apple, olive and fig trees growing on the Nile delta, tappuah rightly refers to 'Sagwa(apple)' In the Korean Joint Version, Sagwa and Neungum are used together to refer to the same fruit, which should be avoided. It is desirable to use the same word for the same thing. Sagwa' showing up six times In the HeL.Ised Korean Version should all be replaced by 'Neungum' Dates symbolized peace and abundance were used for food in the raw or dried state, and were made into honey. Pomegranates can be eaten in the raw state and be used for sherbets and wine. Juice made of promegranates can be mixed with wine and drunk.

• Korean Journal of Food Science and Technology
• /
• v.53 no.2
• /
• pp.187-194
• /
• 2021

This study aimed to optimize the preparation method of citron (Citrus junos Sieb.) beverages with hibiscus using response surface methodology (RSM). The experimental conditions were established using a central composite design with three independent variables as follows: ratios of citron (40~60%), citric acid (0.34~0.94%), and hibiscus (0.3~0.7%). The results indicate that an increase in the citron ratio contributed to increased sweetness and as the concentration of citron and hibiscus increased, the brightness of the citron beverage decreased and the yellowness increased. The citron ratio showed a significant correlation with the ABTS radical scavenging capacity. Among the 15 experimental groups, 4 representative samples showing statistical significance were selected, and sensory tests were performed, in comparison with commercially available products. As a result of the sensory test, four beverages prepared with the selected recipes showed higher preference than commercial beverages, and optimal recipe conditions were 40% citron, 0.34% citric acid, and 0.5% hibiscus.

• Journal of Bio-Environment Control
• /
• v.10 no.2
• /
• pp.111-117
• /
• 2001

This experiment was conducted to elucidate the effects of foliar application of monopotassium phosphate on the acceleration of ind color and fruit quality of Satsuma mandarin cultivated in the plastic greenhouse. The 'a'value of peel chromaticity increased seasonably with the increasing frequency of foliar application of monopotassium phosphate, but became gradually irresponsive as the fruit approached to harvesting time. Glucose content increased with the number of foliar applications so did the fructose content. Content of reducing sugars tended to increase with the number of foliar applications by 0.32 to 0.41%.mL$^{-1}$ juice in treatment sof ive or more applications. Sucrose content increased gradually with the increasing number of foliar applications, but there was no significatn difference among treatments. Total sugar also increased with the increasing number of foliar applications Generally, the soluble solid level is considered to be representative of fruit quality. Sugar content increased with the number of foliar application up to 5 times in which sugar content increased by 0.93$^{\circ}$Bx as compared to the control. The fruit acidity of the treatment plots decreased as compared to that of the control, but there was no significant difference in fruit acidity among foliar application times.

• Microbiology and Biotechnology Letters
• /
• v.17 no.5
• /
• pp.510-518
• /
• 1989

Most of orange peels are disposed from orange juice manufacturing process. Thus, our purpose is to utilize these orange peels as fermentation substrate. We have investigated culture conditions and factors influencing citric acid production by an isolated strain, Asp. niger. Citric acid production was much higher in semisolid culture than in submerged culture and the particle size of ground orange peels was favored at 20 mesh in semisolid culture. The optimal pH and temperature were 4.5-5.0 and 3$0^{\circ}C$ respectively and the temperature cycling at 35$^{\circ}C$ for 20 hrs durig exponential phase, 1$0^{\circ}C$ for 4 hrs and 3$0^{\circ}C$ during stationary phase showed higher citric acid production than did at fixed temperature, 3$0^{\circ}C$. The addition of NH$_4$NO$_3$0.2%, MgSO$_4$7$H_2O$ 0.1%, methanol 2.5%, ethanol 1.5%, to culture medium promoted citric acid production but the addition of trace metal ions as nutrients had not effect on the acid production in orange peel medium. Under the optimal culture conditions, maximum yield of citric acid was 80.4% in solid medium. Almost of all original components of citrus peel was consumed by Asp. niger during fermentation.