• Journal of Bio-Environment Control
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• v.14 no.2
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• pp.83-88
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• 2005

A study was conducted on three pollination methods on oriental melon(sageageol-ggul) grafting with pumpkin(seongjutozoa) for the labor-saving and to improve fruit set. Fruit weight, flesh thickness and fruit setting rate of oriental melon were greater in growth regulators treatment than those of pollinated by bees. Sugar content and hardness of fruits pollinated by bees were higher than those of by growth regulators. From the last ten days of the February to the first ten days of the March, fruit setting rate was $95\%$ in fruit setting growth regulators, whereas it was $46\%$ and $45\%$ in pollinated by honey and bumble bee, respectively. After the middle of March, the percentage of fruit setting was >$98\%$ in all the pollination methods. The cultivation under plastic houses of oriental melon, suitable fruiting time far the pollination by bees was decided after middle days of the March. Chromaticity and especially the value of 'a' of fruit of oriental melon pollinated by bees were higher than those of growth regulators. The percentage of fermented fruits of bee pollinated and growth regulators treated was $6.7\~9.1\%\;and\;28.1\%$, respectively. The weight of 100 seeds of bees pollinated were higher than that of growth regulators. The more increased the weight of 100 seeds the less appeared the rate of fermented fruits. The percentage of marketable fruits of the honey and bumble bee pollinated and that of growth regulators treated was $82\%,\;80.3\%\;and\;62.5\%$, respectively. The decreasing rate of fruit weight during storage of bees pollinated was less than those of growth regulators. In these results, the introduction of honey bee and bumble bee for the pollination of oriental melon was able to labor-saving of fruit set and increase of fruit quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.920-925
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• 2009

This study evaluated the physicochemical and sensory characteristics of cookies containing various concentrations (0, 3, 6, and 9%) of cherry powder (obtained from ground fruit of Prunus serrulata L. var. spontanea Max. wils.). The pH of dough decreased with the addition of cherry powder, whereas the density of dough increased. The spread factor of control samples also evidenced significantly higher values than the other samples. The results of a hardness assessment demonstrated that the addition of cherry powder exerted a significant effect on cookie hardness. Lightness (L) and yellowness (b) of cookie color decreased as the concentration of cherry powder increased, whereas the redness (a) increased. The antioxidative activity measured by DPPH radical scavenging activity of cookie increased as the concentration of cherry powder increased. The cookies containing the 3 and 6% cherry powder had acceptable sensory properties, such as color, smell, taste, hardness, crispness, and overall acceptability. The results exhibited that adding the cherry powder into the cookie increased antioxidant activity, and the highest quality improvement was obtained by incorporating the 3 and 6% of cherry powder into the cookie formula.

• Korean Journal of Agricultural Science
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• v.7 no.2
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• pp.182-189
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• 1980

This experiment was carried out to study on methods of processing the fruit base which is to be used for preparing the fruit yoghurts. Common fruits were compared and peach was chosen among them for this purpose by determing the rate of decrease in hardness during the process of cooking. The maturity, temperature of cooking and methods of peeling were tested to maintain the desirable hardness during the process, and the effects of metallic ion addition on the hardness of the flesh were also studied. The results obtained were as follows. 1. The peaches were keeping the most stable texture during cooking, among common fruits, however the hardness of apples were decreased markedly. Rate of decreases in the flesh hardness were high during the initial stages of cooking then slowered in all fruits tested. 2. Flesh hardness of the peaches were largely affected by the temperature of cooking. And the texture of freeze-stored fruits was severly damaged during thawing, so that could be used only for the limited purposes such as for stirred-type yoghurt. 3. Divalent matallic ions, especially calcium ion, were effective for supporting the flesh hardness of peaches during cooking. 4. The optimal concentration of calcium chloride addition was 0.3%, and this resulted in its final concentration in the product under the legal dosage without any subsquent changes in colour and flavor. 5. The effects of calcium chloride addition were greater in the froms of dices than in those of slices, and in overmature fleshs than in immature ones. 6. Treatment of calcium chloride by soaking the slices or dices of lye-peeled peaches in 0.3% solution was found to be adaptable for the practical process.

• Korean Journal of Soil Science and Fertilizer
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• v.46 no.6
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• pp.525-529
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• 2013

As most of citrus, shiranuhi mandarin ((Citrus unshiu ${\times}$ C. sinensis) ${\times}$ C. reticulata) mainly use the trifoliate orange (Poncirus trifoliata) as its rootstock which has dwarf and cold hardness in Korea. However, recently, scion root was observed in 'Shiranuhi' mandarin tree grafted onto the trifoliate orange. This study was carried out to find out effects of scion root occurrence on the fruit quality, flowering and yield of shiranuhi mandarin. For the experiment, we selected six farmers who have outbreak of scion root in their Shiranuhi mandarin orchards and surveyed the difference of fruit quality of shiranuhi mandarin hybrid between scion root and control (trifoliate orange root). In the results, flowering was severely decreased in scion root trees compared to control. As a result of survey of 174 Shiranuhi mandarins, 160 trees were proved to be scion root, and had less flowering. Fruiting of scion root also severely dropped compared to control and thus, yields of scion root (6.4 kg) reduced by 24% compared to control (26.7 kg). The fruit size, weight and soluble solid contents of scion root were significantly reduced, but there were no differences in acid contents and coloring of fruit. From the results, we concluded that scion root had negative influence on flowering, fruit size and the yields of Shrinanuhi mandarin hybrid.

• Journal of Life Science
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• v.16 no.2 s.75
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• pp.225-230
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• 2006

To elucidate the effect of temperature on the fruit body growth and structure of pleurotus ostreatus cultivar Chunchu No.2, microstructures were observed with scanning- and transmission electron microscope. Pileocystidia were well developed on the surface of pileus in the fruit body cultivated at $7^{\circ}C$. As the increasing temperature for fruit body development, thickness of pileus, thickness of stipes and length of stipes shown thin, thick and long, respectively. Color of pileus was also changes to whitish grown under high temperature. Physical structure shown as hardness and gumminess of stipes grown at high temperature, fruit body were soften than that of low temperature. Microstructures of fruit body grown at high temperature shown fast-discharge of basidiospore and sytoms aging. vacuolation in the cell observed at mycelium grown under high temperature. Optimum temperature for vegetative growth of fruit bodies were $15^{\circ}C$, and shown regular arrangement of mycelium on the surface of stipes.

• Journal of agriculture & life science
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• v.50 no.2
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• pp.45-52
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• 2016

In order to select excellent cross parents for development new cultivar of low temperature tolerant, combining ability was conducted by 24 cross combinations obtained from crosses between 'Dahong', 'Gamhong', 'Maehyang', 'Seolhyang' as seed parents and 'Dahong', 'Gamhong', 'Maehyang', 'Sugyeong', 'Sunhong', 'Wongyo 3111' as pollen parents. The results showed that two cultivars of 'Dahong', 'Gamhong' were not suitable for seed parents. Because average fruit weight in case of 'Dahong' as a seed parent was the tendency to become the smallest in total cross combinations, survival ratio in case of 'Gamhong' as a seed parent was the lowest in total cross combinations. And fruit hardness in case of 'Sunhong' as a pollen parent was the tendency to low, incidence of malformed fruit in case of 'Sugyeong' as a pollen parent was the tendency to be increased. Therefore, two cultivars of 'Sunhong', 'Sugyeong' was also not suitable for pollen parents. But In case of 'Maehyang' and 'Seolhyang' as seed parents, germination percent and survival rate were relatively higher than other seed parents, fruit quality and yield had also excellent. Therefore, there could be selected to 'Maehyang' and 'Seolhyang' as seed parents and 'Maehyang', 'Seolhyang', 'Wongyo3111' as pollen parents. Especially, the crosses 'Maehyang' × 'Seolhyang', 'Seolhyang' × 'Maehyang', 'Seolhyang' × 'Wongyo3111' were suitable for cross combination for development new cultivar of low temperature tolerant to be demonstrated the excellence as cross parents in sugar contents, fruit weight, fruit hardness and yield.

• Korean journal of food and cookery science
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• v.30 no.3
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• pp.351-359
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• 2014

The application of persimmon for making new products was investigated by analyzing the degree of astringency removal, softness of fruit, and sensory properties of Daebong persimmons (Diospyros kaki L) treated with three different astringency removal methods of steeping in water, steeping in 1% salt solution, and vacuum packing at $40^{\circ}C$. The weight of persimmon fruit increased with increasing steeping time, but decreased with increasing vacuum packing time. The fruit steeped in $40^{\circ}C$ salt solution (1%, w/w) was not detected with soluble tannin and not developed color with ferric chloride after steeping for 9 h. A total of 12 h of steeping time was required for removing soluble tannin using other methods. The lightness (L) in color and hardness in texture decreased when storage time increased, regardless of astringency removal methods. In overall, the preference was shown with the highest score in persimmon steeped in salt solution for 9 h and 12 h that were vacuum packed at $40^{\circ}C$. In conclusion, the astringency removal condition of Daebong persimmon was good after being steeped on 1% salt solution for 9 h at $40^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.9
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• pp.1340-1345
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• 2010

The study investigated on quality characteristics of pan breads prepared with 0, 1, 3 and 5% flowering cherry (Prunus serrulata L. var. spontanea Max. wils.) fruit powder. The pH of dough and bread decreased with the addition of flowering cherry fruit powder, whereas the weight of bread increased. The volume, specific volume and baking loss rate of the breads decreased as flowering cherry fruit powder levels increased. The volume of dough during fermentation of bread containing flowering fruit cherry powder was smaller than those of the dough without flowering cherry fruit powder. Lightness (L) and yellowness (b) of breads crumb and crust color were decreased as the concentration of flowering cherry fruit powder increased; however, the redness (a) was increased. In the texture analyzer measurement, hardness and chewiness of the breads were significantly increased by adding the powder but cohesiveness was decreased. There was no significant difference in springiness. The antioxidative activity measured by DPPH radical scavenging activity of bread increased as the concentration of flowering cherry fruit powder increased. The bread containing 3% flowering cherry fruit powder has acceptable sensory properties. such as color, smell, taste, chewiness, texture and overall acceptability. The results exhibited that adding the flowering cherry fruit powder into the bread increased antioxidant activity, and the highest quality improvement was obtained by incorporating 3% flowering cherry fruit powder into the bread formula.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.221-226
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• 2012

For the investigation of a possibility as a useful functional material, 6 cultivars (Takinosawa Gold, Kawanakawase Hakuto, Madoka, Yumefuji, Nagasawa Hakuho, Hong Bak) of Prunus persica L. Batsch were studied at unripe stage to determine the physicochemical properties and chemical compositions. The cultivars were picked in late May, and all samples were analyzed for external properties, physicochemical properties, pH, Brix value, Hunter's color value, hardness, vitamin C, and reducing sugar. The size of the fruit from all six cultivars was compared, and it was determined that cultivars, fruit from Madoka was the largest, while that from Yumefuji was the smallest. Comparing fresh weight, the fruit from Yumefuji was lowest in moisture contents (89.13~89.96%), and that from Nagasawa Hakuho had significantly higher crude protein (1.02~1.62%). The contents of crude lipids (0.18~0.23%) and carbohydrates (8.00~9.35%) were not significantly different between cultivars and Madoka included higher crude ash contents (0.32~0.69%) than other cultivars. The pH of 6 cultivars from unripe peaches were significantly higher from Kawanakawase Hakuto, and the Brix value was also highest from Kawanakawase Hakuto, followed by Yumefuji, Madoka, Nagasawa Hakuho, Takinosawa Gold, and Hong Bak. In chromaticity, the L value, the indicator of brightness, was significantly higher in fruit from Nagasawa Hakuho. The a value, the indicator of redness, was the highest with Hong Bak and overall lower than -5. The b value, the indicator of yellowness, was the highest in fruit from Madoka and ranged from 16.51 to 18.33. In physical characteristics, the hardness of the unripe peaches was the highest in fruit from Hong Bak, and overall, white peaches have a higher hardness value than yellow peaches. The vitamin C content of the fruit didn't show any significant differences between cultivars, and the reducing sugar showed a higher percent than 6.34% in fruit from all cultivars. These results suggest that unripe peaches were commensurate with the development of natural pigment and as a functional foods.

• Horticultural Science & Technology
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• v.18 no.3
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• pp.395-398
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• 2000

This study was conducted to evaluate the effect of harvest time, temperature and ethephon on the softening of astringent persimmon 'Cheongdobansi'. The persimmon was harvested on Sep. 21 (early season harvesting) and Oct. 11 (optimum season harvesting). Quality changes were evaluated at 10, 15 and $20^{\circ}C$ after ethephon treatment. Seventy percent of hardness decrease occurred during the first 2 days of treatment at 15 and $20^{\circ}C$, and hardness was slowly decreased after 6 days. The treatment of $10^{\circ}C$ was not effective on inducing fruit softening. Soluble tannin content was sharply decreased 6 days after ethephon treatment at 15 and $20^{\circ}C$ regardless the harvest time, whereas this was much slower in control. Hunter 'L' and 'b' values were increased until 2 days, and then decreased with the early harvested persimmon. The Hunter values were decreased until the 8th day of storage in fruit harvested at optimum season.