• Food Science and Preservation
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• v.24 no.1
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• pp.44-51
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• 2017

For the production of Yakhobak (Cucurbita maxima subsp. maxima) paste under various heating conditions, we steamed Yakhobak for roughly 20 min, followed by heating under high pressure treatment for 0 min (HHP0), 20 min (HHP20), 40 min (HHP40), and 60 min (HHP60). The physicochemical and sensory characteristics were subsequently investigated. Generally, no significant difference was observed in organic acid content and sensory characteristics score between Yakhobak paste treated with and without high-pressure heating. However, there was a significant difference in color value, soluble solids, and free sugar content. The L value for color of the group HHP0, untreated control Yakhobak paste (no high-pressure heating), decreased as time increased from 20 min to 60 min, with L values of 44.33, 44.25, and 42.86, respectively. The b value for the color of Yakhobak paste also decreased, showing a significant difference. Soluble solids and free sugar (fructose, glucose, sucrose) contents of the high-pressure heat-treated groups HHP20, HHP40, and HHP60 decreased compared with untreated group HHP0. Organic acid composition of Yakhobak paste included citric acid, malic acid, and fumaric acid, and the major organic acid was malic acid. Sensory score of HHP40 was the highest among all experimental groups in terms of overall preference, but there was no significant difference.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.64 no.1
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• pp.40-47
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• 2019

This study was conducted to investigate the effect of planting density on plant growth, yield, and quality in the sweet sorghum cultivar 'Chorong' (Sorghum bicolor (L.) Moench). Plants were cultivated at densities of 16.7, 11.1, 8.3, 6.7, and $5.6plants{\cdot}m^{-2}$. Factors related to yield and yield components were analyzed using correlation and multivariate analyses. There was no significant difference among plant densities in stem length from 20 to 110 days after sowing. But the stem diameter was thin, and a decrease in number of tillers occurred more rapidly as planting density increased. At harvest, juice and sugar yield were higher at densities of 16.7 (42.9, $4.16Mg{\cdot}ha^{-1}$, respectively) and 11.1 (37.1, $3.73Mg{\cdot}ha^{-1}$) $plants{\cdot}m^{-2}$ than at 8.3 (30.5, $2.96Mg{\cdot}ha^{-1}$), 6.7 (26.6, $2.41Mg{\cdot}ha^{-1}$), and 5.6 (24.7, $2.22Mg{\cdot}ha^{-1}$) $plants{\cdot}m^{-2}$. The soluble solids and total sugar contents were not different among treatments, but relatively high values were observed at the density of 11.1 and $8.3plants{\cdot}m^{-2}$. As plant density was increased from 5.6 to $11.1plants{\cdot}m^{-2}$, the lodging index (1 = no, 9 = lodging) increased rapidly from 2.00 to 6.33. To determine the optimal planting density, the number of typhoons and topographical characteristics should be considered. Correlation and principal components analyses revealed that plant density exhibited a positive relationship with fresh stem yield ($r=0.62^{**}$), dry stem yield ($r=0.58^{**}$), juice ($r=0.63^{**}$), and sugar yield ($r=0.66^{**}$), but a negative with stem diameter ($r=-0.65^{**}$). The yield factors were not statistically related to stem height, diameter, and number of nodes.

• Horticultural Science & Technology
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• v.18 no.5
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• pp.605-611
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• 2000

This experiment was conducted to examine the effects of foliar application of ethychlozate and ethyclozate mixed with different calcium formulae (clef-non, suical, cell-bine, and calcium acetate monohydrate) on the fruit quality and peel puffing of 'Miyagawa Wase' satsuma mandarin cultivated in a plastic film house. Foliar application of ethychlozate mixed with clef-non or suical showed a result that the 'a' value of peel chromaticity was increased, which are supposed to accelerate peel coloration without peel puffing. The reducing sugar levels of fruits in control, ethychlozate, ethychlozate+celef-non, ethychlozate+suical, ethychlozate+cell-bine, and ethychlozate+calcium acetate monohydrate treatment were 4.98, 5.30, 5.59, 5.00, 5.20, and 4.27%, respectively. Especially, in the case of ethychlozate mixed with clef-non, the reducing sugar level was 0.61% higher than that of control. Sucrose and total sugar content also had a similar trend as that in the reducing sugar contents. The sugar contents of fruits in various ethychlozate treatments mixed with different calcium formulae except those in ethychlozate treatment or ethychlozate treatment mixed with calcium acetate monohydrate were higher than $12^{\circ}Brix$. Especially, the treatment of ethychlozate treatment mixed with clef-non showed the highest sugar content with $12.7^{\circ}Brix$. The ratio of soluble solids to acidity also showed the similar tendency, but there was no significant difference in acidity among the treatments.

• Food Science and Preservation
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• v.23 no.4
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• pp.495-501
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• 2016

Seok-jang is one of traditional seasonings prepared by solidification of the mixture of say sauce and salt for long period of aging time. In this study, the physiochemical properties of Seok-jang were investigated for the substitution of solar salt. Seok-jang exhibited highest mineral (P, Na, Fe, Mn, and Al) contents than those of solar salt and soy sauce, while showed lower soluble solids content than that of soy sauce. Seok-jang also exerted the highest pH value 7.70 compared to solar salt and soy sauce. Whereas magnesium and calcium contents of solar salts were 2.90 and 0.26 ppm, which were significantly higher than those of Seok-jang. In color values, $L^*$ value was highest in solar salt and lowest in say sauce, While the highest $a^*$ and $b^*$value were 6.19 and 18.2 observed in Seok-jang followed by a solar salt and soy sauce. On the other hand, less amount of insoluble solid and sand powder content were 0.03 and 0.07% found in Seok-jang, respectively. In conclusion, Seok-jang was suitable for the potentional substitution of natural salt ingredient.

• Journal of the Korean Wood Science and Technology
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• v.44 no.4
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• pp.571-588
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• 2016

Eucalyptus pellita F. Muell is one of pulp woods that is being developed through breeding plantation programs in Indonesia. The research aimed at exploring the chemical and morphological characteristics of fiber, and to determine the rank of plus trees from 4 provenances based on the suitability for pulps. The materials included the plus trees of E. pellita (9 years) from the 2nd generation of progeny tests in Pelaihari, South Borneo. Wood properties under investigation included the chemical properties and morphological fiber characteristics (fiber dimensions and its derived properties). In the present study, data were analyzed using descriptive statistic, Analytic Hierarchy Process (AHP) and Pearson's correlation. Results showed that the chemical properties of E. pellita, i.e. the contents of ethanol-toluene extractives, hot water soluble extractives, holocellulose, alphacelullose, and lignin were $3.08{\pm}1.00%$, $1.41{\pm}0.38%$, $75.26{\pm}2.58%$, $49.02{\pm}2.88%$, and $29.49{\pm}1.86%$, respectively. The average values of wood fiber morphology were $1.02{\pm}0.08$ mm (fiber length), $13.25{\pm}1.64{\mu}m$ (fiber diameter), of $6.94{\pm}1.70{\mu}m$ (lumen diameter), $3.15{\pm}0.52{\mu}m$ (fiber wall thickness), $0.97{\pm}0.30$ (Runkel ratio), $0.57{\pm}0.10$ (Luce's shape factor), $78.21{\pm}10.34$ (slenderness ratio) and $130.91{\pm}33.77{\times}10^3{\mu}m^3$ (solids factor). The AHP scoring rank indicated that the best individuals were 28.4.3.28 (Kiriwo Utara), 12.1.5.28 (North Kiriwo), 19.11.5.45 (Serisa Village), 3.8.4.9 (South Kiriwo), and 6.6.3.15 (South Kiriwo). Pearson correlation analysis showed significant correlations between the levels of fiber length with alpha-cellulose content (r = 0.39) as well as the fiber length with ethanol-toluene extractive contents (r = -0.41).

• Korean Journal of Food Science and Technology
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• v.42 no.4
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• pp.407-413
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• 2010

This study was performed to compare the quality and volatile components of two cucumber (Cucumis sativus L.) cultivars (Cheongnakhab, Ipchunakhab)-grown under organic and conventional conditions. The levels of pH and soluble solids in the organic system were similar to those in the conventional system. The hardness of the pulp in the organic cucumbers was slightly higher than that in conventional cucumber regardless of cultivar. However, the contents of chlorophyll a, b, and total chlorophyll in organic cucumbers were significantly (p<0.05) higher than those in conventional cucumber. The major volatile compound of fresh cucumber was (E,Z)-2,6-nonadienal regardless of cultivar and farming system. When classified by the identified components' functional group, the rate of aldehydes was the highest of all samples. The results indicate that the quality and volatile components in organic cucumbers were similar to those in conventional cucumbers except for hardness and chlorophyll contents regardless of cultivar.

• Korean Journal of Food Science and Technology
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• v.47 no.3
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• pp.328-335
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• 2015

The objective of this study was to evaluate the quality characteristics of the Korean rice wine, makgeolli, supplemented with omija berries (Schizandra chinensis Baillon) during the fermentation. The changes in pH, total acidity and contents of ethanol, amino acid, total soluble solids, reducing sugar, and total sugar after the completion of fermentation were determined. In comparison with control, omija-supplemented makgeolli showed significantly lower pH (3.46), lower contents of alcohol (17.2%), amino acids (1.85 g/L), and total sugar (17.5 g/L), and higher acidity (12.8 g/L). Moreover, supplementation with omija resulted in significantly higher antioxidant capacity of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radical scavenging activities, superoxide dismutase-like activity and reducing power, and higher levels of total polyphenol and flavonoid. Sensory evaluation revealed no significant difference on the overall acceptance, although better appearance and refreshing taste of omija-supplemented makgeolli were observed. Our results indicate that omija represents an effective natural additive for enhancing the biological activities of makgeolli.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.149-154
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• 2003

Changes in mineral (Ca, Mg) contents and pectic substances of mature-green 'Nanko' Mume fruits hermetically packaged in 0.03 mm low density polyethylene (LDPE) films with and without gas absorbents were examined during storage at $25^{\circ}C$ for 10 days. Each packaging contained 10 g $Ca(OH)_2$ as a carbon dioxide scavenger, 30 g $KMnO_4$ as an ethylene scrubber or their mixture. In the presence of the ethylene scrubber, losses in mineral contents of alcohol insoluble solids and water soluble pectin were remarkably suppressed, whereas no significant difference was observed in the Ca content between the fresh fruit and those stored for 10 days. Fruits packaged with the ethylene absorbent retained higher amount of pectic substances than those with other packaging treatments. Degradation of the pectic substances into small molecules was also noticeably reduced when the ethylene scrubber was used. Overall results showed that the combination of the gas permeable film and the ethylene absorbent could be applied to mature-green Mume fruits as an effective packaging method to retard the texture softening during storage at the ambient temperature.

• Food Science and Preservation
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• v.22 no.3
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• pp.421-427
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• 2015

Oriental melon (Cucumis melo L. var. makuwa) has been widely consumed as various processed foods, such as dried products, jelly, wine, juice, and vinegar, in Asian countries. In fruit processing, blanching and pressure treatments affect its quality, such as antioxidant activities, sensory characteristics, and etc. This study was conducted to evaluate the effects of blanching and pressure pre-treatments on oriental melon wine-making (BP, blanching and pressure filtration; BNP, blanching and non-pressure filtration; NBP, non-blanching and pressure filtration; and NBNP, non-blanching and non-pressure filtration). Physicochemical properties and antioxidant capacities by ${\alpha}$, ${\alpha}$-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, ferric ion reducing antioxidant power (FRAP) assay, and total phenolic and total flavonoid contents were measured for comparison of the different pre-treatment methods. After the aging process, the alcohol contents and pH values showed no statistical differences, whereas the amount of soluble solids, reducing sugar, and titratable acidity were slightly different among the pre-treatments (p<0.05). The samples with blanching pre-treatment showed higher antioxidant capacities than those of other pre-treatments. In the sensory evaluation, the BNP was the best in overall acceptability. Thus, this study showed that the blanching treatment enhanced the antioxidant capacities and sensory qualities of the oriental melon wine.

• Food Science and Preservation
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• v.20 no.5
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• pp.650-658
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• 2013

Apple juices were sterilized by continuous pulsed electric field (PEF) treatments of pulse width of 25 ${\mu}s$ at electric field intensity of 20.0 kV/cm, and with the varied pulse frequencies of 35 Hz (40 kJ/L), 55 Hz (70 kJ/L), 72 Hz (100 kJ/L) and 85 Hz (130 kJ/L). The PEF treatments of apple juice reduced the microbial counts from 5.3 log CFU/mL of initial state to 3.0 log CFU/mL after PEF treatment at energy density of 130 kJ/L. Also yeast and fungi after PEF treatments were reduced from 5.3 log CFU/mL to 3.0 log CFU/mL and Escherichia coli were from 5.3 log CFU/mL of initial state to 4.7 log CFU/mL to < $10^1$ CFU/mL. The soluble solids and free sugars did not significantly differ (p<0.05) depending on conditions of PEF treatment. The total phenolic contents and antioxidant activity such as the DPPH and ferric reducing antioxidant power (FRAP) by PEF treatments were significantly partly reduced, but the PEF-reduced value came in smaller quantities than the heat treatment at $65^{\circ}C$. The iterative PEF treatments with pulse width of 25 ${\mu}s$ and pulse frequency of 85 Hz at electric field intensity of 20.0 kV/cm showed limited in microbial reduction. Also, total phenolic contents and antioxidant activity such as DPPH and FRAP, significantly decreased depending on treatment numbers of PEF (p<0.05).