• Title/Summary/Keyword: fruit hardness

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A Study on the Effectiveness of Rainwater Recycling to Replace Groundwater in a Smart Farming Greenhouse (스마트팜 운영시 빗물 재활용을 통한 농촌지역 지하수 사용량 대체 효과 실증 연구)

  • Jung-Hyun Yoo;Eun-jeong Kim;Cheol-Ku Youn;Bong Ho Son;KyuHoi Lee;Young-Soo Han
    • Journal of Soil and Groundwater Environment
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    • v.28 no.5
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    • pp.51-58
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    • 2023
  • In this study, an empirical experiment was conducted to assess the feasibility of replacing groundwater with rainwater in melon cultivation using a smart rainwater harvesting system. The rainwater harvesting efficiency was calculated under three different melon cultivation scenarios. After cultivation, the quality of the fruits grown with rainwater and groundwater was compared by examining the weight, degree of sweetness, and flesh hardness of the products. The results revealed that the water quality of the smart rainwater harvesting device was suitable for melon cultivation to provide better hardness and chloride levels than groundwater. It was also estimated that about 40% of the total water demand for full growth of the melon could be supplied by rainwater. The fruit weight and sweetness were equivalent or slightly better for the melons cultivated with rainwater than those cultivated with groundwater. In particular, the flesh hardness was significantly improved by rainwater cultivation. These results collectively suggest that rainwater can be used as a substitute for groundwater to preserve groundwater resources without compromizing the produced fruit quality.

Effects of Groundwater Cooling Treatment on Growth, Yield, and Quality of Strawberries under High Temperature Conditions (이상 고온 조건에서 지하수 냉방 처리가 딸기의 생육과 수량 및 품질에 미치는 영향)

  • Lee, Gyu-Bin;Lee, Jung-Eun;Choe, Yun-Ui;Park, Young-Hoon;Choi, Young-Whan;Kang, Nam-Jun;Kang, Jum-Soon
    • Journal of Environmental Science International
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    • v.27 no.8
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    • pp.631-639
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    • 2018
  • A Cultivation method to minimize the damage caused by high temperatures was studied by investigating the effects of groundwater cooling treatment on the growth, yield, and quality of strawberries. In the groundwater cooling treatment, the daily average temperature of the rhizosphere was reduced from $26.9^{\circ}C$ to $24.9^{\circ}C$. The root length increased by 0.3-9.2 cm, depending on the cultivar and growth period. The leaf number, leaf area, leaf length, leaf diameter, and plant height also increased, especially in the cultivars 'Seolhyang' and 'Maehyang', resulting in higher fresh and dry weights. The number of fruit per plant increased from 7.7 to 12.5 in 'Seolhyang', and the fruit weight increased by 0.3 g in 'Seolhyang' and 1.3 g in 'Maehyang'. The fruit hardness increased, but no significant difference in fruit coloration was observed. The sugar content of the fruit was improved by $0.2-0.3^{\circ}Brix$. Therefore, groundwater cooling of the rhizosphere was effective in improving the growth and productivity of strawberries under abnormally high temperature conditions and can be considered a cost-efficient cooling system.

Effect of Different Organic Fertilizers on Fruit Quality in a Pear Orchard (유기질 비료의 시용이 배 과실의 품질특성에 미치는 영향)

  • Lee, Xiong;Kim, Wol-Soo;Choi, Hyun-Sug
    • Food Science and Preservation
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    • v.16 no.3
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    • pp.305-310
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    • 2009
  • This study was conducted using 8-year-old 'Niitaka' (Pyrus pyriforia) pear trees to investigate the effect of different organic fertilizers on fruit quality and level of total phenolicsin a conventionally managed orchard. Trees were treated with one of five different fertilizers: 1) control (60 g of chemical fertilizer [16N-11P-12K] per tree) 2) rice bran (RB, 10 kg per tree); 3) coffee bran compost (CBC, 10 kg per tree); 4) chitin-incubated compost (CIC, 10 kg per tree); or 5) RCC (RB+CBC+CIC, 30 kg per tree). Soluble solid content, hardness, and titratable acidity were significantly higher in fruit from RCC-treated trees compared with fruit from trees exposed to other treatments. Overall, control fruit had smaller stones and lower calcium concentration than had organically fertilized fruit. Also, control fruit showed a reduced level of total phenolic compounds and lower antioxidant activity in both peel and flesh than did organically fertilized fruit. Compost-treated trees yielded fruit of enhanced edibility and with longer shelf-life owing to a reduction in stone size and increased calcium concentration, respectively. Overall, fruit from trees treated with organic fertilizers was of higher quality and had greater antioxidant levels compared with fruit from trees treated with chemical fertilizer.

Effect of Low Pressure Fog and External Watering on the Fruit Quality of Korean Melon Grown in Sumer (여름철 참외 재배시 저압포그 및 외부살수가 과실의 품질에 미치는 영향)

  • Shin, Yong Seub;Lee, Ji Eun;Kim, Min Ki;Do, Han Woo;Park, Jong Tae
    • Journal of Bio-Environment Control
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    • v.25 no.1
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    • pp.24-29
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    • 2016
  • The objective of this study was to examine the changes in temperature drop and fruit production due to low pressure fog system in plastic greenhouses during summer cultivation of Korean melon. The indoor temperature of plastic house was dropped by $7.6^{\circ}C$ compared to control on July 26th, 2015 from 10:00 to 18:00. Fruit weight was smaller and lighter by 96g compared to control. The sugar content and color parameter were also enhanced due to application of low pressure fog system. The fraction of malformed fruits was decreased by 15.3% in plots where low pressure fog system was applied. The fraction of marketable fruit and yield were increased by 15.3% and 26% compared to control, respectively. As a result, high quality fruit production within plastic house of summer was increased by applying low pressure fog system and it is positively affected the drop of indoor temperature.

Productivity and Fruit Quality according to Training Methods and Harvesting Bate on Paprika during Summer Culture in Highland (고랭지 착색단고추의 여름재배시 유인방법에 따른 생산성과 품질)

  • Lee, Jong-Nam;Lee, Eung-Ho;Im, Ju-Sung;Kwon, Young-Seok;Jang, Suk-Woo;Yong, Young-Rok
    • Journal of Bio-Environment Control
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    • v.17 no.3
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    • pp.204-209
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    • 2008
  • This experiment was conducted to analysis the fruit quality according to training method under low plastic film greenhouse cultivation on sweet pepper (Capsicum annuum cv Special) during summer culture. Training treatments were upright training and inclination training, the fruits were examined and analysed with a month interval from June to November on productivity, fiuit weight, flesh thickness, contents of soluble solids, hardness, shape, and locules. Productivity per month was the highest on June, upright training harvested more than inclination training. Fruit weight of inclination training on June was 232 g which was higher than 26 g of upright training, but upright training was heavier than inclination training after July. Flesh thickness of upright training was thicker than inclination training. Soluble solids content increased with the decrease of temperature, upright training was higher than inclination training. The fruit shape of upright training was not significant according to harvesting date. The number of locules of upright training was $3.27\sim3.34$, and it was not significant according to harvesting date.

Study on the Nutritional Composition and Antioxidative Capacity of Mulberry Fruit(Ficus-4x) (4배성 휘커스(Ficus-4x)오디품종의 영양성분 및 항산화능 검색)

  • Kim, Ae-Jung;Kim, Mi-Won;Woo, Na-Ri-Yah;Kim, Sun-Yeou;Kim, Hyun-Bok;Lim, Young-Hee;Kim, Myung-Hee
    • Korean Journal of Food Science and Technology
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    • v.36 no.6
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    • pp.995-1000
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    • 2004
  • Nutritional composition and antioxidative capacity of mulberry fruit (Ficus-4x) were investigated for evaluation as new red-colored fruit. Contents of moisture, crude fat, crude protein, and vitamin C were similar, whereas that of crude ash was higher, to those of other berry fruits. Contents of minerals (Ca, 14.33 mg/100 g; P, 39.98 mg/100 g; Fe, 6.01 mg/100 g; Zn, 4.04 mg/100 g; Mn, 2.26 mg/100 g), particularly Fe, were higher than those of other berry fruits. Hardness, springness, cohesiveness, gumminess, and chewiness of mulberry fruit were higher, and color values (L, 36.03; a, 1.80; b, 1.54) were lower than those of strawberry. Relative scavenging activities of mulberry fruit methanol extract and its cyanidine 3-glucoside on 1, 1-diphenyl-2-picrylhydrazy radical (DPPH) were 35.7 and 78.2%, respectively, using butylated hydroxyanisole (BHA) as standard. Antioxidant activities in corn oil (peroxide values and conjugated dienoic acid) were tertiary butylhydroquinone (TBHQ) > mulberry fruit ethanol extract > mulberry fruit water extract > butylated hydroxytoluene (BHT) > tocopherol. Results show mulberry fruit can be very useful red-colored fruit for development of functional foods with beneficial effects on radical scavenging and antioxidative capacities.

Qualitative Characteristics of Beaknyunchodduk with Various Percentages of Beaknyuncho (백년초의 첨가비율을 달리한 백년초떡의 품질 특성)

  • Kim, Gi-Bbeum;Choi, Soo-Keun;Shim, Min-Ja
    • Culinary science and hospitality research
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    • v.13 no.3
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    • pp.105-114
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    • 2007
  • This study was aimed at evaluating a proper mixing ratio of making Beaknyuncho(Opuntia ficus-indica var. saboten) Sulgidduk with different types of extraction, a fruit and a stem of Beaknyuncho, and by different making methods. As a result, moisture content was the highest(43.22%) in FP1 and the lowest(38.55%) in SJ60. The low lightness and yellowness are increased with more powder and juice of both fruit and stem added. The mechanical characteristics, hardness, adhesiveness and gumminess were increased as powder and juice were added. And cohesiveness and springiness were decreased. The identification test showed that a sample containing stem juice was the most preferable for taste, chewiness, moistness and after-taste. The preference test showed that a sample containing stem juice was the most preferable for color, texture and overall quality and a sample containing stem powder was preferable for flavor and taste. Both SJ60 mixed with 60% Beaknyuncho stem juice and FP3 mixed with 3% fruit powder proved to be the most desirable in both sensory evaluation and texture characteristics.

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Changes of Sugar Components in Cell Wall Polysaccharides from Tomato Fruits during Ripening (토마토 과실의 성숙중 세포벽 구성다당류의 변화)

  • Mun, Gwang-Deok;Cheon, Seong-Ho;Kim, Jong-Guk
    • Food Science and Preservation
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    • v.3 no.2
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    • pp.113-120
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    • 1996
  • This study was conducted to understand the characteristics of fruit softening during ripening which causes deep loses in quality of horticultural products during storage and marketing process after harvest. The changes of cell wall components during ripening was investigated. The climacteric rise was between 42 and 49 days after anthesis and then decreased. Ethylene evolution was similar to respiration. The hardness of fruit decreased markedly at this climacteric period and significances of textural parameters among the ripening periods were recognized but the significance between 50 and 55 days after anthesis was not. Sugar components of cell wall polysaccharides were uronic acid, galactose, glucose, arabinose, xylose, rhamnose, mannose and fucose. The contents of arabinose and mannose in alcohol-insoluble solids fraction increased, but other sugars were not changed. In cell wall fraction, the contents of uronic acid, galactose, glucose and arabinose were comparatively high, but galactose, arabinose and ironic acid were decreased markedly during ripening. ironic acid occupied above 75% of total monosaccharide in pectin fraction and decreased markedly during ripening. In acid-soluble hemicellulose fraction, the contents of uronic acid, glucose, galactose and rhamnose were high and they decreased from 50 days after anthesis. The contents of glucose and xylose were high in a alkali-soluble hemicellulose fraction and they decreased markedly at 55days after anthesis.

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Changes of Physicochemical and Flavor Components of Ume According to Varieties and Picking Date (매실 품종과 수확 시기에 따른 이화학적 특성과 향기성분의 변화)

  • Song, Bo-Hyeon;Choe, Gap-Seong;Kim, Yong-Du
    • Food Science and Preservation
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    • v.4 no.1
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    • pp.77-85
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    • 1997
  • This study aims to determine the optimal picking time and the favorate variety for Ume processing. The changes of physicochemical components and flavors of 6 varieties of the Ume were investigated during maturing. Average weight of the fruit increased to the range of 151-292% from 70 days to 90 days after blooming. The hardness of fruit decreased during maturing and Koume variety was not suitable for processing among the last harvesting samples. Moisture and ash were reached to 89-91%, 0.57-0.69%, respectively, and the ash content increased during maturing. Among the Ume varieties, relatively high content of total acid was observed in Oshuku and Koume. The major organic acid were malic, citric, succinic, and tartaric acid. The content of malic acid decreased significantly, whereas citric acid increased during maturing. Thirty five kinds of flavor components were identified from the Ume fruit and main components were ethyl acetate, butyl acetate, and organic acid derivatives. Koume contained a large amount of flavor components among the Ume and the content increased during maturing.

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Cold stroage of Citrus unshiu Marc. var. okitsu produced in Cheju (제주산 흥진조생 온주밀감의 저온저장)

  • Go, Jeong-Sam;Yang, Sang-Ho;Kim, Seong-Hak
    • Food Science and Preservation
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    • v.3 no.2
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    • pp.105-111
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    • 1996
  • The conditions of cold stroage of Citrus unshiu Marc. var. okitsu produced in Cheju were investigated. The changes of peel moisture contents soluble solids, total sugar, vitamin C and density were slightly occured, and decay ratio was below 20% on keeping freshness relatively till late of March during cold storage. After thats decayed citrus fruits were increased gradually mainly from cold injury with lower temperature and high humidity. The loss of fruit weight, decrease of fruit hardness, and decrease of acid content were occured gradually during cold stroage. Because of the difficulty of long term storage for Citrus unshiu, the conditions and periods of cold storage would be determined after considering the physicochemical properties of fruits every year.

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