• The Korean Journal of Food And Nutrition
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• v.32 no.3
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• pp.161-166
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• 2019

The objective of this study was to evaluate the quality-based characteristics of Prunus mume fruit syrup, which is manufactured with various sugared sweeteners for suggestion of suitable alternative sweetener. Sweetener such as sucrose (MHP1), crystalline fructose (MHP2) and liquid fructo-oligosaccharide (MHP3) are used to manufacture Prunus mume fruit syrup. The sugar content of MHP1, MHP2 and MHP3 showed 53, 54 and $36^{\circ}Brix$, respectively. The total organic acid content of MHP1, MHP2 and MHP3 was 2.22, 3.07 and 3.71%. The total free sugar content of MHP1, MHP2 and MHP3 was 54.39, 47.52% and 31.62%, respectively. The appearance of MHP1 and MHP2 remained unchanged for the entire period but MHP3 had molded since the first week. This was as a result of the low total free sugar content in MHP3 sugared with liquid fructo-oligosaccharide compared to MHP1 and MHP2 sugared with solid sucrose and fructose. The sensory characteristics of MHP2 manufactured with crystalline fructose indicated an above average quality, indicating that it is difficult to manufacture Prunus mume fruit syrup using liquid sugar. It is suggested that crystalline fructose characterized solid form and lower glycemic index than sucrose be useful to manufacture Prunus mume fruit syrup as alternative sweetener.

• Horticulture, Environment, and Biotechnology : HEB
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• v.59 no.6
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• pp.847-856
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• 2018

This research aimed to evaluate the effectiveness of hot water ($43-53^{\circ}C{\cdot}5min^{-1}$; $47^{\circ}C{\cdot}2-6min^{-1}$), 1-methylcyclopropene (1-MCP) at $50-300nL\;L^{-1}$ and a combination of hot water ($47/49^{\circ}C{\cdot}5min^{-1}$) and phosphite $40%\;P_2O_5+20%\;K_2O$;$40%\;P_2O_5+10%\;Zn$) in anthracnose control and the effect on fruit quality [fresh weight loss (FWL-%); pH, total soluble solids ($TSS-^{\circ}Brix$), and titratable acidity (TA = % citric acid (CA)] of passion fruit ( Passiflora edulis f. flavicarpa ) at the postharvest stage. When the fruits were in the stage of 0% dehydration and fully yellow peels, they were disinfested and inoculated with Colletotrichum gloeosporioides. They were then subjected to the above mentioned treatments; this was followed by incubation for 120 h. The diameter of the disease lesions was monitored daily. After the incubation, a physico-chemical analysis was performed. Hot-water treatment resulted in disease reduction at 47 and $49^{\circ}C$ for 4 and 5 min. The combination of hot-water treatment at $47^{\circ}C$ (4 or 5 min) and application of the phosphite of K or Zn significantly reduced disease severity in fruits. The 1-MCP treatment reduced anthracnose severity in passion fruit mainly at $200nL\;L^{-1}{\cdot} 24h^{-1} $. None of the treatments significantly changed the physico-chemical characteristics of the fruit [FWL (2.6-4.1%); pH (3.2-3.5), TSS ($8.9-10.9^{\circ}Brix$), and TA (1.8-2.5% CA)].

• Journal of Bio-Environment Control
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• v.32 no.1
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• pp.72-80
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• 2023

Melons, a rich source of vitamins and fibers, are commonly grown in the soil. Hydroponic cultivation could improve yield and quality of melon and selection of substrate volume and the kind of substrates is important for hydroponic cultivation of melons. This study investigated the effect on melon growth according to volume of granular rockwool and substrates of coir and rockwool slab. 'Geumsegye' melon (Cucumis melo L. cv. Geumsegye) was cultivated hydroponically according to volume of granular rockwool to 1.0, 1.5, 2.0, 3.0, and 4.0 L, and was also cultivated using coir and rockwool slabs. Logistic model was applied to estimate the growth characteristics of melons such as plant height, leaf length, leaf width, and the characteristics of fruit. The growth characteristics of melons were significantly increased at 4.0 L compared to those grown of 1.0 L volume of on granular rockwool, and the results were the highest in coir and rockwool slabs. Melons grown in rockwool slabs showed the largest fruit fresh weight, fruit length, and fruit width. During hydroponic cultivation, growth characteristics of melon appropriate at the 4.0 L volume of granular rockwool, and the highest at coir and rockwool slabs. This study provides a basis for understanding the effect of root zone environment to the growth characteristics and fruit quality of non-netted melon.

• Food Science and Preservation
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• v.17 no.2
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• pp.169-173
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• 2010

Although fruit grown under sustainable farming conditions is believed to be healthier for humans than is fruit grown by conventional cultivation, little scientific information on the characteristics of fruit produced using these two farming systems is available in Korea. Therefore, weinvestigated fruit quality, total polyphenolic contents, and anti-oxidant activities in 'Niitaka' pears grown under sustainable and conventional farming management systems. Treatmentsincluded use of a chitin compost admixed with liquid chitin fertilizer (plot A), and use of a chitin compost admixed with liquid chitin fertilizer treated by infrared radiation (plot B). Plots C and D used conventional management systems. Fruit qualities at harvest differed between both sustainable plots A and B and the conventional plots C and D. The average values of firmness and total polyphenolic content in fruit harvested from sustainable plots were not significantly greaterthan those of fruit grownin conventional plots, after 60 days of storage. Fruit grown in all plots had low polyphenol oxidase (PPO) activity at harvest but this increased during storage. Fruit from sustainable plot B showed an increased electron donating ability compared with fruit grown using the other systems.

• Journal of Bio-Environment Control
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• v.22 no.4
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• pp.309-315
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• 2013

Fruit drop is a serious problem in plum trees during fruit development after pollination and fertilization. In order to increase fruit yields, physiological fruit drop in plum trees at the early stages of fruit development must be reduced. In this study, the effect of gibberellic acid paste (GA paste 2.7%) applied on 'Formosa' plum was determined to reduce fruit drop. GA paste was applied one time on one set of the fruit stalk at 3 days after full bloom (DAFB), and on another set of the fruit stalk at 13 DAFB, and then the fruit-set rate was observed at 70 DAFB. GA paste application increased the fruit-set rate up to 61%. In 'Formosa', the time of GA application had a strong influence on reducing fruit drop. GA application increased the fruit-set rate up to 61% in treatments at 3 DAFB, and to 15% in treatments at 13 DAFB when the fruit-set rate was 5% in the control group. The same results were observed in 'Honey Red' and 'Akihime' plums. GA application impacted on fruit enlargement in the 'Formosa' cultivar, compared with the control trees, which had no GA application. The rate of fruit enlargement with GA application was similar to that of the control fruits until 70 DAFB, whereas the enlargement rate was slightly higher in the GAtreated trees than the control from 70 DAFB until harvest. In GA-treated fruit, fruit weight increased more than in the control, while total acidity and firmness was lower than in the control group. Additionally, GA application accelerated sucrose increase in maturing fruit. Our data indicated that GA paste application can reduce fruit drop, and subtly promote fruit enlargement and maturation in plum trees.

• Horticultural Science & Technology
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• v.29 no.6
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• pp.523-530
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• 2011

This study was carried out to understand the characteristic relations fruit changes caused by adjusting the amount of the fruit load in 'Niitaka' and 'Whangkeumbae'. The average fruit weight of 'Niitaka' was 672.0 g and the amount of fruit in the range of 601-750 g was the highest, accounting for 33.8% of the production and as for 'Whangkeumbae', the average fruit weight was 477.5 g and fruit in the range of 401-600 g accounted for 72.5% of total production. The weight of the 'Niitaka' was evenly distributed in each range from below 300 g to over 1 kg and the percent of the regular shaped fruit in 'Whangkeumbae' was high as the distribution range of the fruit weight was narrow. The brix degree and the soluble solid content (SSC)/acidity ratio of 'Niitaka' had a significantly positive correlation with the fruit weight, the length, and the diameter of the fruit. The brix degree also had a positive correlation with weight and diameter of the fruit for 'Whangkeumbae'. As for the difference in fruit quality according to fruit weight for each variety, the brix degree was low in 'Niitaka' that were below 451 g and the fruit firmness was low in fruits weighing under 400 g. There was no difference according to fruit weight in 'Whangkeumbae'. The fruit size was impacted by the fleshy part and the ratio of fleshy part was higher as the fruit size became larger. The weight of the fruit, brix degree, and the SSC/acidity ratio were low while the firmness was high in light thinning treatment for 'Niitaka' and in the case of 'Whangkeumbae', the fruit weight and brix degree were both low in light thinning treatment. The brix degree was higher in bigger sized fruit in all thinning intensity for 'Niitaka', the case in light thinning treatment especially where the quality was poor due to low brix degree in fruits that weighed less than 450 g, on the other hand, there was no difference in the quality due to the fruit weight among the thinning intensity for 'Whangkeumbae'. Therefore, it is possible to produce smaller sized fruits in 'Niitaka' by controlling the thinning intensity, as it is inevitable to result in lower quality fruits, however, it is projected that we can produce small to mid-sized fruits in 'Whangkeumbae' by controlling the thinning intensity without causing the decline in fruit quality.

• Journal of Biosystems Engineering
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• v.37 no.4
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• pp.252-257
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• 2012

Purpose: The net rind pattern and color of melon surface are important for a high market value of melon fruits. The development of the net and color are closely related to the changes in shape, size, and maturing. Therefore, the net and color characteristics can be used indicators for assessment of melon quality. The goal of this study was to investigate the possibility of estimating melon soluble solids content (SSC) and firmness by analyzing the net and color characteristics of fruit surface. Methods: The true color images of melon surface obtained at fruit equator were analyzed with 18 color features and 9 texture features. The partial least squares (PLS) method was used to estimate SSC and firmness in melons using their color and texture features. Results: In sensing melon SSC, the coefficients of determination of validation (${R_v}^2$) of the prediction models using the color and texture features were 0.84 (root mean square error of validation, RMSEV: 1.92 $^{\circ}Brix$) and 0.96 (RMSEV: 0.60 $^{\circ}Brix$), respectively. The ${R_v}^2$ values of the models for predicting melon firmness using the color and texture features were 0.64 (RMSEV: 4.62 N) and 0.79 (RMSEV: 2.99 N), respectively. Conclusions: In general, the texture features were more useful for estimating melon internal quality than the color features. However, to strengthen the usefulness of the color and texture features of melon surface for estimation of melon quality, additional experiments with more fruit samples need to be conducted.

• Journal of the Korean Wood Science and Technology
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• v.44 no.3
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• pp.360-369
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• 2016

In this study, sequential leaching and wet torrefaction were performed to improve the fuel characteristics of empty fruit bunch (EFB). Leaching was carried out at $25{\sim}90^{\circ}C$ for 5~30 min. The highest ash removal efficiency of 55.99% was achieved when leaching was performed at $90^{\circ}C$ for 10 min. The ash removal efficiency was dependent more on leaching temperature than time. Wet torrefaction was carried out at $180{\sim}200^{\circ}C$ for 5~40 min, following the leaching. Most of the inorganic compounds were removed at removal efficiencies of 41.05~63.58% during sequential leaching and wet torrefaction, while silica remained in the biomass. Chloride, calcium, magnesium, and phosphorus showed more than 80% removal efficiencies. The calorific value of EFB increased to 7.96% (4730 kcal/kg) in comparison to the raw material (4390 kcal/kg) when wet torrefaction was performed at $200^{\circ}C$ for 40 min following leaching.

• Food Science and Preservation
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• v.19 no.5
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• pp.665-671
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• 2012

The effects of pretreatment by pulsed electric fields (PEFs) on the juice expression characteristics of the Malus pumila fruit were investigated. Fresh fruits were divided into quarters, were produced on a laboratory scale (100 g apples per lot) by pretreatment with electric fields at two different field intensities (1, 2 kV/cm; n=50, 100, 200, and 400 pulses), and were then pressed at room temperature. Relative to the control samples, the juice yield increased with increasing field intensities. The total phenolics and antioxidant activity were higher in the juice from the PEF-treated fruit than in the juice from the untreated fruit. There was no significant difference in soluble-solid and reducing sugar contents between the PEF-treated and untreated fruits. These results suggest that PEF pretreatment may be useful for increasing the juice yield, total phenolics, and antioxidant activity of the Malus pumila fruit.

• Food Science of Animal Resources
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• v.39 no.6
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• pp.953-965
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• 2019

In this study, the Opuntia humifusa f. jeollaensis (Wanggasi-Chunnyuncho) fruit (WCF) was used as a source of viscous dietary fiber and color pigmentation in sausage production to improve quality characteristics, including cooking loss and emulsion stability. Control and treatment sausages were formulated with 0%, 1%, 5%, and 10% WCF powder, respectively, and the following quality measures were investigated: general composition, fiber content, cooking loss, emulsion stability, chromaticity, pH, texture, and sensory properties. The moisture, dietary fiber, and ash contents showed increasing trends (all p<0.05) with increasing concentrations of fruit powder. Conversely, crude protein and crude fat contents exhibited decreasing trends with increasing fruit powder concentrations (p<0.05). Moreover, both the moisture and dietary fiber contents affected cooking loss, water retention capacity, and the sausage texture, causing the cooking loss to decrease, while the water and oil retention capacity increased (p<0.05) with increasing concentrations of WCF powder. Furthermore, hardness exhibited a significant decreasing trend as the concentration of WCF powder increased (p<0.05). This finding suggested that both dietary fiber and viscous materials, along with the protein and moisture content, affected the product hardness. In addition, sensory evaluation of the WCF powder groups showed better results than did the control group, and the strongest results obtained for the group containing 5% fruit powder (p<0.05). Therefore, this study suggests that WCF powder improves the quality of emulsified sausages and can potentially be applied as a naturally-derived additive.