• Horticultural Science & Technology
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• v.19 no.3
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• pp.358-361
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• 2001

Factors affecting fruit conformation of 'Fuji' apples (Malus domestica Borkh.) were investigated through correlation study of fruit weight, seed numbers, and seed weight in relation to fruit conformation indices. Apples were harvested from two orchards in 'Andong' and 'Youngyang' areas at commercial maturity and grouped by fruit weight. Average number of seeds and seed weight were 8.9 and 0.64 g in 'Andong' orchard, while 6.3 and 0.47 g in 'Youngyang' orchard, respectively. When pooled data from the both orchards were analyzed, correlation of fruit weight with seed weight was significantly positive, whereas that with seed number was not significant. Fruit shape index determined by length/diameter ratio was positively correlated with fruit weight, while relationship of the shape index with seed number or with seed weight was not significant. Asymmetry index tended to be low in apples from the 'Andong' orchard in which higher seed numbers and seed weight were observed. The asymmetry index showed highly negative correlations with seed numbers and with seed weight.

• Journal of Bio-Environment Control
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• v.19 no.1
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• pp.49-54
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• 2010

The study was conducted to compare the postharvest physiology and storability of fresh cut paprika fruits classified by normal, blossom end rot(BER), and misshapen (or knots) fruit. Some disordered paprika fruits that were produced frequently during high temperature season in highland, were sorted out to non-marketable products. These fruits are mostly wasted, but some of them may be used for fresh cut. The respiration rate of fresh cut paprika fruits was lower and ethylene production rate was higher in normal fruits than in disordered fruits, but there was no significant difference. The fresh-cut paprika fruits were stored in MAP conditions at $4^{\circ}C$, $9^{\circ}C$ and room temperature in 25 ${\mu}m$ and 50 ${\mu}m$ thickness ceramic film packaging. The fresh weight of fresh cut paprika fruits decreased below to 1.1% regardless of fruit types, but the fresh weight loss increased in thinner packaging materials and lower storage temperatures. There were not significant different carbon dioxide and oxygen contents in MAP of all fruit types, while $4^{\circ}C$ storage temperature treatment and 25 ${\mu}m$ thickness ceramic film treatment had lower carbon dioxide and higher oxygen contents. Moreover, the carbon dioxide and oxygen contents were changed rapidly at 9 days in $4^{\circ}C$ storage and at 6 days in $9^{\circ}C$ storage when the visual quality of fresh cut decreased dramatically. The ethylene concentration of packages was below 7 ${\mu}l{\cdot}l^{-1}$ in all treatments during storage, while the treatments of thinner packaging material and lower storage temperature showed lower ethylene concentration. The fresh cut of disordered fruits showed less visual quality than normal fruit treatment in both $4^{\circ}C$ and $9^{\circ}C$ storage temperatures, but there was no significant difference. The value of $4^{\circ}C$ treatment that measured 12 days in storage was higher than $9^{\circ}C$ treatment that measured 9 days in storage. The results suggest that the disordered fruits may be used to fresh cut product without any concerns that they will decreased the value of commodities more quickly than the fresh cut made of marketable paprika fruits. As the fresh cut paprika fruits stored in MAP condition, the more effective storage temperature is $4^{\circ}C$ that may have induced chilling injury a whole fruit of the paprika.