• Korean journal of food and cookery science
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• v.19 no.6
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• pp.708-714
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• 2003

Oddi is a mulberry (Morus alba L) fruit which has antiinflammatory and antioxidative effects. This study was carried out to investigate the quality characteristics of Oddi-Pyun which was manufactured with various addition levels (0, 0.5, 1, 2, 4％) of Oddi extract according to the traditional Korean Kwaypun (a kind of jelly) methodology. Oddi-Pyun was made with various levels of Oddi extract, mungbean starch (9％) and sugar (30％). To establish the additional amount of mulberry fruit extract, sensory evaluation and physical test were carried out. From the results of sensory evaluation, the 2％ of Oddi-Pyun was judged as the best in terms of color, flavor, hardness and elasticity. According to texture characteristics (hardness, adhesiveness, springiness, gumminess and chewiness), 1.0％ and 2.0％ of Oddi-Pyun were judged as the best. The contents of Ca (69.50, 74.75, 84.25, 100.60, 183.55ppm), Mg(27.37, 29.38, 34.20, 46.73, 97.45ppm) and Fe (320.23, 572.45, 680.50, 725.95, 906.50ppb) increased with increasing Oddi extract. Therefore, the optimal added amount of extract for the manufacture of Oddi-Pyun was proposed as 2％ to the total weight. It was concluded that this Oddi-Pyun would be helpful to improve the health status of rheumatics and patients with similar diseases.

• Horticultural Science & Technology
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• v.32 no.1
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• pp.77-83
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• 2014

To improve the breeding efficiency of oriental pear, the inheritance of major fruit traits were analyzed using 4,035 seedlings of 15 cross combinations combined with 13 cultivars. Yearly variation of parental cultivars, broad-sense heritability of the traits, and frequency of seedlings with commercially acceptable characteristics by the mid-parent values were studied. Despite the heritabilities of traits related with pear the fruit texture were different depending on cross combination, the average narrow-sense heritability ($h^2$) for firmness, flesh hardness, flesh density and grit were over 0.6, a relatively high value. However fruit firmness showed different heritability among the cross combination and its value of cross combination between 'Niitaka' and 'Choju' was very low as 0.11. Positive correlation was not observed on fresh hardness, fresh density and grit but observed on firmness between mid-parent value and average value of offspring. Regression of offspring on firmness, fresh hardness, fresh density and grit between mid-parent value and average value of offspring were 0.778, 0.343, -0.273, 0.313, respectively. Frequency distributions of fruit texture in 15 cross combinations of pear seedling was influenced by parental characteristics. When fruit firmness was estimated as low, low ${\times}$ high and high ${\times}$ high values in parental fruits, firmness in their offspring exhibited low, medium and high, respectively. In addition, when parental grit by sensory evaluation were light ${\times}$ light and light-medium ${\times}$ medium-heavy, most of offsprings showed light and medium grit, respectively.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.365-373
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• 2013

This study is performed to investigate the quality characteristics of sulgidduk added with cheonnyuncho fruit powder. Sulgidduk was prepared with freeze-dried cheonnyuncho, rice flour, sugar syrup and salt. The sulgidduk was made with various amounts (0, 3, 6, 9, 12%) of added cheonnyuncho fruit powder. The proximate composition, pH, Hunter's color value, texture profile analysis, sensory characteristics and SEM of cheonnyuncho sulgidduk were being examined. The addition of cheonnyuncho fruit powder has a tendency to decrease the moisture contents of sulgidduk while the crude ash, crude lipid and crude protein increased. The pH of sulgidduk decreased when the amounts of cheonnyuncho fruit powder increased. As the amount of cheonnyuncho fruit powder increased, the lightness (L) decreased, while the redness (a) and yellowness (b) increased. In texture profile analysis, the hardness decreased with increasing cheonnyuncho fruit powder contents, whereas cohesiveness, springiness, gumminess and brittleness increased. The results of sensory evaluation showed that the sulgidduk with 3%, 6% of cheonnyuncho fruit powder got the highest scores on the color, taste, springiness and acceptability. The air cells of sulgidduk observed by SEM were big and uniform with the amount of cheonnyuncho fruit powder increased. In conclusion, these results show that the quality and preference increased when 3%, 6% of cheonnyuncho fruit powder was added to the sulgidduk.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.513-519
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• 2009

The principal objective of this study was to assess the effects of various concentrations of added mulberry fruit powder on the quality characteristics of Jeolpyon. The chemical composition as a whole was 10.23% moisture, 8.03% crude protein, 5.40% crude fat, 2.51% crude ash, and 6.98% crude fiber. The mulberry fruit powder was added to rice powder at ratios of 2, 4, 6 and 8%. The moisture contents of the mulberry fruit Jeolpyon samples ranged between $50.75{\sim}52.66%$. With regard to the color values the L-value decreased and the a-value and b-value increased with increasing amounts of added mulberry fruit powder. In the mechanical evaluation of the mulberry fruit Jeolpyon, the hardness, adhesiveness, cohesiveness, springiness and chewiness values were lower in the Jeolpyon samples with added mulberry fruit powder than in the samples with more than 0% mulberry fruit powder, respectively. In the sensory evaluation, the overall acceptability was deemed highest at a 4% level of added mulberry fruit powder. In conclusion, the Jeolpyon prepared with 4% mulberry fruit powder added to rice flour was assessed to as optimal formulation, in terms of its overall acceptability and textural qualities.

• Journal of dental hygiene science
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• v.19 no.1
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• pp.1-8
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• 2019

Background: Erosion is a gradual process that occurs fairly quickly, and the full extent of the erosive effects of acidic beverages is not yet clear. The present study aimed to determine the differences in the erosive potentials among four naturally acidic fruit nectars within the same range of titratable acidity and to determine the influence of the components of organic acids on tooth erosion. Methods: Diluted fruit nectars (mandarin 1:1.1, orange 1:1.7, lemon 1:15, grapefruit 1:20) with the same range of titratable acidity (7.9 ml) and their corresponding organic acids (0.05%, 0.1%, 0.3%, and 0.5% citric acid, malic acid, and a citric and malic acid mixture [pH 2.8], respectively) were used. Specimens were placed in conical tubes with 50 ml of each of the test solutions for 1 hour. A microhardness test and scanning electron microscopy were used to measure enamel erosion. Acid separation was carried out using high-performance liquid chromatography to analyze the composition of each test solution. Results: Similar decreases in the Vickers hardness number (VHN) were observed among the groups treated with the following diluted fruit nectars: diluted mandarin nectar ($75.9{\Delta}VHN$), diluted lemon nectar ($89.1{\Delta}VHN$), diluted grapefruit nectar ($91.7{\Delta}VHN$), and diluted orange nectar ($92.5{\Delta}VHN$). No statistically significant differences were found in the enamel surface hardness after erosion (p>0.05). Citric and malic acids were the major organic acids in the test fruits. The lemon and orange groups had the highest malic acid concentrations, and the mandarin group had the lowest malic acid concentration. Conclusion: The titratable acidity and the citric and malic acid contents of the fruits could be crucial factors responsible for enamel erosion. Therefore, fruit-based drinks should be regarded as potentially erosive.

• Horticultural Science & Technology
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• v.31 no.2
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• pp.194-202
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• 2013

The aim of this work was to study the changes in fruit quality and antioxidant activity depending on ripening levels, storage temperature and storage periods in two strawberry cultivars (Fragaria ${\times}$ ananassa cvs. Daewang and Seolhyang). Fully ripe strawberry fruits (100% colored fruits) and unripe strawberry fruits (50% colored fruits) were harvested and then stored at $4^{\circ}C$ and $15^{\circ}C$ for 10 days, respectively. Hardness, phytochemicals, sugars, organic acids and antioxidant activity of strawberry fruits were measured after storage for 5 and 10 days, respectively. When fruit hardness was compared between the two cultivars, 'Daewang' showed a greater degree of fruit hardness than 'Seolhyang'. 'Daewang' also showed higher amounts of phenolic compounds and sucrose than 'Seolhyang'. In contrary to this, 'Daewang' was shown to contain lower amounts of anthocyanin and fructose than 'Seolhyang'. However, antioxidant activities of both cultivars were almost identical. When the effects of storage temperature were examined on fruit hardness, fruits stored at $4^{\circ}C$ showed a higher degree of hardness than those stored at $15^{\circ}C$. During the period of fruit storage at $4^{\circ}C$ or $15^{\circ}C$, both cultivars showed marked decline in the contents of phenolic compounds as well as sucrose. Contrastingly, they showed higher amounts of anthocyanin and glucose after 10 days of storage. On the other hand, the contents of organic acids in strawberry fruits were influenced only by the period of storage, not depending on cultivars or temperatures. Antioxidant activities of fully ripe fruits declined remarkably after 10 days of storage, as compared to unripe fruits which showed a minor decrease or increase. When fully ripe fruits of both cultivars were stored at different temperatures, those stored at $15^{\circ}C$ showed a significant decrease in the antioxidant activity as compared to those stored at $4^{\circ}C$. However, changes of antioxidant activity in unripe fruits were minor. These observations in order to supply high quality strawberry suggest that fully ripe strawberry fruits should be harvested for the short-term storage and the appropriate ripe level fruit should be harvested for the long-term storage. Storage temperature is appropriate at $4^{\circ}C$.

• Journal of Bio-Environment Control
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• v.13 no.3
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• pp.156-161
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• 2004

This study was conducted to investigate the effects of soil amendment with different characteristics on plant growth, fruit yield and quality of oriental melon for continuous cropping under protected cultivation. Humus layers in arable soil was disturbed because soil amendment from hillside to oriental melon field was continued to resolve problems for continuous cropping. Water potential and hardness of soil was decreased in sandy loam with lower clay contents compared with loam and silty clay. Leaf length and area, fresh and dry weight of plant at earlier growing stage were higher, but chlorophyll contents of leaves were dropped in sandy loam compared with silty clay soil. Fruit size and weight was higher in sandy loam, but soluble solid and color of fruit were increased in silty clay. Marketable and unmarketable yield and quantity of fermented fruit were the highest in sandy loam. Hardness and weight of fruit were decreased by longer storage period and soluble solids of fruit was peaked at 5 day after storage, but decreased by prolonged continued storage. Because of these results, soil characteristics of amendment to oriental melon field should be considered as an important factor for quality and yield of oriental melon.

• Journal of Environmental Science International
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• v.26 no.1
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• pp.87-96
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• 2017

In the present study, we investigated the effects of artificial removal of corolla and calyx lobes from open flowers on fruit development and fruit quality of strawberry (Fragaria ${\times}$ ananassa Duch.). Removing the corolla had no significant effect on fruit weight, hardness, length, and diameter, Hunter L, a, b values, sugar content and acidity. However, removing the calyx lobes significantly inhibited longitudinal and transverse growth of the fruits, resulting in diminished fruit size. In addition, merchantable fruit quality significantly decreased upon removing the calyx lobes, and this tendency was increased as more calyx lobes were removed. Nonetheless, removal of the calyx lobes had no effects on fruit color, sugar content, or acidity, similar to the effect of corolla removal.

• Korean Journal of Plant Resources
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• v.34 no.4
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• pp.263-269
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• 2021

Growth and fruit characteristics of 'Duke' highbush blueberry by mixture of different organic matters in soil were investigated. The soil acidity was 4.2 to 4.8, sawdust treatment was the highest, and peat soil and peatmoss treatments were similar. The organic matter content of the soil was 2.5% for sawdust and 4.1% for soil with peatmoss and peat soil. The soil hardness of all treatment was found to be about 1 ~ 5 kgf cm^-2 which was suitable for growing crops. The number of suckers and main stems were high in the order of peat soil, peatmoss, sawdust treatment. In addition, the blueberry plants in the peatmoss and peat soil treatments had thicker and longer suckers and more shoots than those in the sawdust treatment. Among the characteristics of fruit, there was no statistical difference between the organic materials treatment in weight, diameter, length, and hardness of fruit. However, the total soluble solid and fruit yield were high in the order of peat soil, peatmoss, sawdust treatment. Therefore, as a result of comprehensively reviewing the characteristics of growth and fruits according to the soil environment, it was determined that peatmoss could be replaced with peat soil for stable production in domestic blueberry cultivation.

• 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.