• Journal of Bio-Environment Control
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• v.7 no.2
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• pp.130-138
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• 1998

This experiment was conducted to study the effect of ethephon(100mg.L$^{-1}$ ) and calcium carbonate (10000mg.L$^{-1}$ ) on the acceleration of peel coloration of ‘Miyagawa Early’ Satsuma Mandarin in the plastic house. The foliar application treatments were conducted once. twice or 3 time at intervals of 15 days from degreening of the fruit apex. Peel coloration of a value by spraying ethephon ＋ clef-non was increased with treatment frequency. The a/b values ran similar to this trend. As a result of this, peel coloration was accelerated by foliar application of ethephon ＋ clef-non. Glucose and fructose did not differ significantly among foliar application frequencies. Sucrose and total sugar increased as foliar application frequency increased, but there was no significant di(ference among foliar application frequency group. The brix values were higher than 12˚BX in all treatments. However, a distinct difference between the control Brix value and the values for the treatment groups was found only in the level 3 frequency group.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.644-651
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• 2007

To establish the optimum conditions for storing buttercup squash, we examined the effectiveness of several storage methods and the quality of the squash under various storage conditions, including temperature (12 and $20^{\circ}C$) and relative humidity (20, 40, 60, and 80%). The spoiling rate of the squash was affected more by the storage temperature than the relative humidity, and the squash stored at $20^{\circ}C$ started to be deteriorated after 20 days of storage. At $20^{\circ}C$, soluble solid content gradually increased until 20 days of storage, and then it tended to decrease. The L-value had a tendency to increase with days of storage, and the a- and b-value also increased after 40 days. In addition, the color changes were great when the squash was stored at high temperature and high relative humidity. The total pectin content increased until 20 days at $20^{\circ}C$, and then it decreased, but less change was observed in the squash stored at $12^{\circ}C$. Overall, the results showed that storage at $20^{\circ}C$ after field curing resulted in excessive weight loss, color loss and poor eating quality, as well as a high level of decay (approximately 70%) after 40 days. However, the squash stored at $12^{\circ}C$ and 60% RH (relative humidity) showed less degreening and had a reduced level of decay, below 10%.