• Food Science and Preservation
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• v.24 no.8
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• pp.1088-1093
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• 2017

This study was conducted to investigate the effects of drying methods for Citrus junos peels on quality characteristics of the hot-water leachate from teabags containing those peels. Fresh peels were hot-air ($50^{\circ}C$), cold-air ($30^{\circ}C$), or freeze-dried ($-45^{\circ}C$), powdered to a size of 40 mesh, packaged with a paper sachet, and then the packaged teabags were leached for 10 min with hot-water ($70^{\circ}C$). $L^*$ value (lightness) and $-a^*$ value (greenness) of the peel powder were the highest in the freeze-dried samples. Soluble solids and titratable acidity of the teabag leachate were in the following order; cold-air, freeze, and hot-air dried samples. Among free sugar contents in all samples, fructose content was the highest, followed by glucose and sucrose. Fructose and glucose contents were not affected by drying methods. There was no significant difference in the flavonoid content among the peels dried using three drying methods. DPPH radical-scavenging activity of the leachate was the highest in the cold-air dried sample. These results suggest that cold-air drying would be an effective method to enhance the quality of hot-water leachate of teabags prepared from C. junos peels.

• Food Science and Preservation
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• v.22 no.5
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• pp.768-777
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• 2015

Persimmon contains high levels of vitamins and phenolic compounds, as well as soluble solids, necessary for the fermentation of persimmon wine. Co-fermentation of persimmon wine was carried out using a mixed culture of Pichia anomala JK04, a Korean indigenous yeast that improves wine quality and flavor, and Saccharomyces cerevisiae Fermivin, an industrial wine yeast, in the following ratios: 9:1 (v/v), 5:5 (v/v), 1:9 (v/v) and 0:10 (v/v). During fermentation, the alcohol contents increased more slowly in samples of mixed culture than in samples of the single culture of S. cerevisiae Fermivin. The alcohol contents of all samples reached 12~13% (v/v) after 15 days. All samples of the mixed culture showed greater variety in flavor and taste than S. cerevisiae Fermivin only. In the sensory evaluation, mixed culture samples had higher scores in terms of flavor and overall preference than the single culture samples. Therefore, P. anomala JK04 is thought to improve the wine flavor of Korean domestic persimmon wine.

• Journal of agriculture & life science
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• v.44 no.5
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• pp.81-90
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• 2010

This study was conducted to evaluate quality characteristics of citron from Namhae. The physicochemical properties, organic acid, free sugar and aroma components were analyzed and compared with citron harvested in different areas of Namhae (Seolcheon, Changseon and Idong-meyon). Total weight of citron was range of 120.51~176.56 g, total and peel weight of citron cultivated from Changseon were significantly higher than the other citron. The color of peel was not significant in cultivated area. Soluble solids was higher in citron from Changseon and Idong than Seolcheon. Total phenol and flavonoids contents in citron from Idong were higher than the others. Organic acids such as citric acid and malic acid were higher in citron from Changseon. The contents of fructose and glucose in peel and sucrose in pulp were detected higher amount. Major component of aroma profiles in citron from different region of was dl-limonene. It was amount to 57.60% in citron from Idong, 71.02% and 73.04% in citron from Seolcheon and Changseon of all aromatic components. These results were suggested that physicochemical properties and aroma components of citron have some difference by cultivation habit, period, different cultivar and producing areas.

• Horticultural Science & Technology
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• v.31 no.6
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• pp.706-713
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• 2013

With pot-grown 4-year-old 'Fuyu' persimmon trees, this study evaluated the effect of different nitrogen (N) rates during summer on fruit characteristics, changes of leaf nutrients after harvest, reserve accumulation, and early growth the following year. A total of 0, 36 g N in June, and 72 g N in June and July was fertigated to each tree using urea solution. All the fruits were harvested on Nov. 3. Although not significant, fruits were larger for the 36 g and 72 g N than the 0 g N. Fruits for the 0 g N, having lower N concentration, were softer and had a better coloration and higher soluble solids, indicating that they matured earlier. SPAD value on Nov. 3 was 19.2 for the 0 g N and 54.9 for the 72 g N, and then the values linearly decreased in all the treatments by Nov. 14, exhibiting rapid leaf senescence. Specific leaf weight, being the lowest for the 0 g N, also gradually decreased during this period. Increasing N level significantly increased cross-sectional area of the trunk. Leaf N concentration on Nov. 3 was 0.87% for the 0 g N, whereas it was 1.18 and 1.52% for the 36 g and 72 g N, respectively. The N fertigation tended to increase leaf concentrations of soluble sugars, starch, and amino acids. Contents of N, P, K, soluble sugars, starch, and amino acids per unit leaf area gradually decreased in all the treatments during the 11 days after harvest, and the extent of the decrease was the lowest for the 0 g N. On the other hand, those of Ca, Mg, and protein did not consistently change during this period. The N fertigation resulted in higher concentrations of N in dormant shoots on Nov. 14, and although not great, it also increased soluble sugars, starch, amino acids, and protein. Clear differences were found in number of flower buds per one-year-old branch and total shoot length per tree the following year. The 72 g N trees had 5.6-fold more flower buds and 1.9-fold more shoot length, compared with those of 0 g N trees. However, it was noted that tree growth the following year was not significantly different between the 36 g and 72 g N the previous year. It was concluded that N rate during summer should be adjusted with considering the changes of fruit maturation, mobilization of leaf nutrients, and reserve accumulation.

• Horticultural Science & Technology
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• v.31 no.5
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• pp.523-530
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• 2013

This study investigated the influence of seasonal incidence and defoliation degree caused by Marssonina blotch (Diplocarpon mali Harada et Sawamura) on shoot growth and fruit quality of 'Fuji'/M.9 apple tree. The occurrence of marssonina blotch in Gunwi region was observed from the mid of July 2009, and percentage of defoliation was about 10% in the end of October. In 2010, that started in the early of June. By the end of September, percentage of defoliation was 20% and it reached 50% in late October. Secondary growth of terminal shoot in 2010 was three times as much as that in 2009. In 2009, the soluble solid contents and the red color (hunter a value) during fruit maturation increased to $13.8^{\circ}Brix$ and 16.2, respectively. In 2010, the soluble solid content during fruit maturation remained in the $12.1-12.6^{\circ}Brix$ range after early October, and the red color began to increase after the end of September when the percentage of defoliation was 20%. As for fruit quality by defoliation degree, the red color decreased when defoliation percentage of bourse shoot at the end of October was more than 30%. Fruit weight and soluble solids also decreased when defoliation percentage was more than 50%. Fruit length and diameter of over 30% defoliation treatments begun to decrease after the middle of August, compared with those of under 30% defoliation treatment. Photosynthetic rate of the leaves that was located at the secondary growth of bourse shoot was similar to that of leaves which was located at the middle of bourse shoot. However, the size and the soluble solid content of fruit were not affected by photosynthesis activities of bourse shoot leaves which was develop in the secondary shoot growth.

• Food Science and Preservation
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• v.22 no.2
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• pp.241-250
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• 2015

This study investigated the sensory attributes of Satsuma mandarins to provide basic data for the establishment of a quality grade establishment of mandarins. Samples of the mandarins in different sizes (small, medium, and large) were collected via organic green house cultivation, conventional cultivation without pesticides and conventional cultivation in Jeju Island. Eight trained panels performed the triplicate measurements. From the results of the quantitative descriptive analysis, mandarin samples were selected with five types of appearances (gloss intensity, color intensity, peel width, damage degree, and peel texture), three types of odors (sour, sweet, fresh), six types of tastes (sour, sweet, bitter, fresh, tasteless, and off flavor) four types of texture (hardness, granule toughness, juicy, and tough feel), and three types of after-tastes (sour, sweet, and bitter). The results of the analysis of the quality characteristics of the samples showed that their, pH, total acidity and solids contents differed depending on the size of the samples more than their cultivation methods. The correlation coefficients between the quality properties of the mandarins showed that their, sample size was positively correlated with their peel width and toughness. Moreover, the soluble solid of sample was positively correlated with its color intensity, sweet and fresh orange flavor. However, soluble solid content of the samples was negatively coreelated with their bitter flavor, tastelessness, and off flavor. In the principal component analysis of the sensory attributes data, PC1 represented the soluble solid, gross intensity, orange color, sour and sweet odor, unique mandarin flavor (sweet and, fresh orange), etc., and PC2 (26.77%) the size, pH, sample acidity, and peel texture.

• Food Science and Preservation
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• v.14 no.2
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• pp.148-153
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• 2007

The chemical components of flesh persimmon flowers (petal and calyx), and the qualify of hot-water extracts (teas) prepared from powders of these flower parts, were investigated In flesh petal and calyx, the contents of moisture, crude protein, crude lipid, and carbohydrate were 84.8% 0.4% 0.3% and 13.7% respectively. The values were not significantly different when the two tissues were compared. In petal and calyx respectively, the crude ash values were 0.5% and 1.1% of flesh weights, the vitamin C content were 192.3mg% and 392.7ng%, the flavonoid levels were 98.4 mg% and 355.2mg% and the carotenoid content were 0.8mg% and 3.8mg%. Hot air and freeze drying methods applied to petals, prior to powder preparation, did not affect the levels of soluble solids or soluble annins. Extract from calyx had higher L values, higher ${-\alpha}$ values, more soluble tannins, greater 1,1-diphenyl-2-picrylhy-drazylradical-scavenging activities, me lower pH values, than did exracts from petal. Fructose and glucose were higher in petal extract than in calyx extract, but sucrose was higher in calyx extracts. Extract of freeze-dried powdered petals had significantly higher free sugar levels than did exracts from petals dried with hot air. The major organic acids in extracts were citric acid, oxalic acid, and malic acid. The levels of organic acids were inversely related to free sugar levels in all flower parts and after all drying methods tested. Sensory tests of aroma, taste and overall acceptability yielded scores above medium for all teas, regardless of the flower part powdered, or the drying method used. The results show that the petal and calyx of persimmon may be used to make tea and perhaps other foods.

• Food Science and Preservation
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• v.15 no.3
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• pp.477-482
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• 2008

The quality characteristics of Goami by-product under the mixed enzyme treatment condition of $\alpha$-amylase and cellulase have been compared, and found the highest amount of soluble solids and reducing sugars at the $\alpha$-amylase treated group (A), and the contents revealed to show gradual decrease with the increase of cellulase content. The amounts of total dietary fiber and total sugars did not show large difference by both of enzyme concentration. The result of sugar analysis revealed the presence of all $G{\sim}G5$ in all treatment groups, and the content of malto-oligosaccharide recorded the highest content of 2,200 mg% at the $\alpha$-amylase treatment group (A). When the quality characteristic of the hydrolyzed powders manufactured by the optimum hydrolysis condition was compared, no significant color difference was found between samples. Among the contents of dietary fibers, insoluble dietary fiber was found to present in the lowest content of 6.95% at the Goami flour (GF) and the Goami by-product powder (GBPP) and Goami by-product hydrolysate powder (GBPHP) resulted the similar content around 14% and the highest soluble dietary fibers content was found in Goami by-product hydrolysate powder (GBPHP), which was followed by in the order of Goami by-product powder (GBPP) and Goami flour (GF), but the content variation was not large. The free amino acid was found to be highest in Goami by-product hydrolysate powder (GBPHP) followed by in the order of Goami by-product powder (GBPP) and Goami flour (GF). In the sugar analysis, the Goami by-product hydrolysate powder (GBPHP) was found with all $G{\sim}G5$ sugars by showing the highest amount of 1,800 mg% At the Goami by-product powder (GBPP), $G{\sim}G2$ sugars were detected with about 66 mg% and malto-oligosaccharides were not detected at the Goami flour (GF). Based upon the results, the functionality of Goami by-product hydrolysate powder (GBPHP) was found to be enforced compared to Goami flour (GF) and Goami by-product powder (GBPP), which allow us to expect it to be used as the various rice processing food source.

• Journal of Bio-Environment Control
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• v.21 no.3
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• pp.186-191
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• 2012

Experiments were conducted to investigate the effect of fertigation (fertilizer-added irrigation) on soil EC (electrical conductivity), nitrogen and calcium content in soil, vine growth and fruit yield of oriental melon (Cucumis melo L. var. makuwa Mak.). Soil EC was increased with the frequency of fertigation (Yamazaki's solution for melon, 900 L/1,000 plants, each time) up to $0.8dS{\cdot}m^{-1}$ as compared to that of conventional irrigation ($0.2dS{\cdot}m^{-1}$). Ca content in soil also increased in fertigation fields. Vine dry weigh (20 days after planting) was significantly increased in fertigation plot. Markedly increases in marketable fruit yield and lower rate of off-shape fruit were recorded with the increase in fertigation frequency. Mean fruit weight and soluble solids contents ($^0Brix$) in fruit were not affected by fertigation. Fresh weight loss during storage was significantly higher in fruits harvested from 2 times fertigation (09:00 and 18:00) plot than conventional irrigation and the 1 time fertigation ones.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.593-603
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• 2012

This study was carried out to investigate the effects of pine needle extract on the color, hardness, springiness, chewiness, pH, thiobarbituric acid reactive substances (TBARS) value, and total bacterial number of seasoned pork meat stored at $4^{\circ}C$ for 9 days. The pH levels of sauce samples were not affected by the mixing rate of the extracts. Acidity, soluble solids, and salinity gradually increased as the amount of added extract increased. Total polyphenolic contents in the sauce ranged from $1.01{\pm}0.02$ mg GAE/mL to $1.41{\pm}0.04$ mg GAE/mL, DPPH radical scavenging activity ranged from $0.06{\pm}0.01$ AEAC to $0.12{\pm}0.01$ AEAC, and ABTS radical scavenging activity ranged from $0.11{\pm}0.01$ AEAC to $0.19{\pm}0.01$ AEAC. The pH levels significantly decreased as the amount of added extract increased. The lightness ($L^*$), redness ($a^*$) and yellowness ($b^*$) values of meat tended to decrease with longer storage period (p<0.05). Hardness and chewiness also increased with longer storage period (p<0.05). The TBARS values decreased as the amount of added extract increased after 6 days (p<0.05). Total bacterial numbers of P5, P10, and P15 decreased compared to the control (p<0.05). In the sensory evaluation, taste and palatability were not significantly different among C, P5, and P10 (p<0.05). Further, flavor, color, tenderness, and juiciness were not different among the seasoned pork meats. These results suggest that pine needle extract can inhibit protein degradation, lipid oxidation, and bacterial growth when used as an additive to seasoned pork meat.