• KSBB Journal
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• v.7 no.3
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• pp.222-228
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• 1992

The effects of sucrose solution on cell growth and berberine production were studied in Thalictrum rugosum cell cultures. Application of sucrose solution without any other components enhanced berberine accumulation significantly in spite of slower cell growth. At high sucrose concentration, cells became very compact and fourfold increase in specific berberine content was achieved. Optimum concentration of sucrose in plain water to maximize the productivity was found to be 8%. Time course experiment in 8% sucrose solution showed that more than 5 days were required to utilize the advantage of this system efficiently. Addition of vitamins, growth regulators, and inorganic salts into the solution was not effective in increasing berberine productivity.

• Clinical and Experimental Reproductive Medicine
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• v.41 no.3
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• pp.115-119
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• 2014

Objective: This study was designed to investigate the survival rate of vitrified mouse blastocysts depending on the presence or absence of sucrose in vitrification solution. Methods: Mouse two-cell embryos were collected and cultured to blastocysts. Two vitrification solutions were prepared. The control solution was composed of 25% glycerol, 25% ethylene glycol, and 0.5 M sucrose (G25E250.5S) containing 2.5 mL glycerol, 2.5 mL ethylene glycol, 2 mL SSS, and 0.855 g sucrose in 5 mL PB1. The experimental solution was composed of 25% glycerol and 25% ethylene glycol (G25E25) and contained 2.5 mL glycerol and 2.5 mL ethylene glycol in 5 mL PB1. Artificial shrinkage was conducted by aspirating the blastocoelic fluid using an ICSI pipette. To examine the effect of sucrose in the vitrification solution on the survival rate of mouse blastocysts, the shrunken-equilibrated blastocysts were rehydrated or vitrified after being exposed to one of the two vitrification solutions. After exposure and the vitrification-thawing process, the re-expansion rate and hatching rate were evaluated after 6 hours of in vitro culture. Results: The re-expansion rate of mouse blastocysts exposed to vitrification solution with and without sucrose were not different in the experimental solution (without sucrose) (98%) and the control solution (with sucrose) (92%) (p>0.05). The hatching rate was higher in the experimental solution (95%) than in the control solution (88%), but did not differ across two treatments (p>0.05). The re-expansion rate of mouse blastocysts vitrified in the control solution was 92% and 94%, respectively (p>0.05), and the hatching rate was higher in the experimental solution (90%) than in the control solution (74%) (p<0.05). Conclusion: Sucrose need not be added in vitrification solution for freezing of artificially shrunken mouse blastocysts.

• Journal of Life Science
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• v.10 no.6
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• pp.591-597
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• 2000

An investigation was conducted to elucidate the effect of sucrose, germicides and abscisic acid (ABA) in the preservatives on postharvest quality, such as fresh weight, solution uptake, vase life, diameter and thickness of flower, and chlorolhyll of leaf in cut chrysanthemum 'Kyoungsubang`. Fresh weight of cut chrysanthemum was highest in 250mg/L aluminum sulfate [{TEX}$Al_{2}(SO_{4})_{3}${/TEX}]+3% sucrose and 250 mg/L 8-hydroxyquinoline sulfate (8-HQS)+ 3% sucrose. Addition of sucrose and germicides inhibited microorganisms growth in solution, and apparently promoted solution uptake. The increased fresh weight seems to attribute to the elevated uptake. Germicide 8-HQS was more effective than {TEX}$Al_{2}(SO_{4})_{3}${/TEX} in the aspect of solution uptake and fresh weight. Treatment of 250 mg/L 8-HQS +3% sucrose showed the longest vase life (24.67±2.52 days) and the lowest rate of leaf chlorosis (or senescence). Addition of {TEX}$Al_{2}(SO_{4})_{3}${/TEX} and sucrose accelerated leaf chlorosis and increased diameter of flower, respectively. Sucrose treatment prolonged the vase life of flowers. Except control and 250 mg/L 8-HQS, content of chlorophyll was rapidly decreased after 6 days at upper, middle and lower leaves in order.

• FLOWER RESEARCH JOURNAL
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• v.19 no.3
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• pp.151-157
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• 2011

This research was aimed to extend the vase life and improve the quality of cut roses 'Marina'. This study investigated the effect of three different angles and sucrose concentration on the vase life and the quality of cut rose flowers. In first experiment, cut roses were placed in three different angles ($0^{\circ}$, $45^{\circ}$ and $90^{\circ}$) in holding solutions containing 0.5, 1 and 2% sucrose (soaking treatment), and examined the number of petals of cut roses. In second experiment, cut roses were placed in three different angles after pre-treated in 0, 1, 2 and 4% sucrose solution for 2 and 20 hours, and examined the flower diameter of cut roses. In third experiment, cut roses were examined the pigmentation, flowing response and chlorophyll contents in cut roses by three different angles after pulsing treatment (pre-treatment) in holding solution containing 2% sucrose for 2 and 20 hours. Results of this study showed that cut roses were influenced by arranging angles and sucrose concentrations. The vase life of cut roses were extended in $45^{\circ}$ and $90^{\circ}$ arranging angle, as compared with the control (distilled water), and the holding solution containing 2% sucrose significantly increased vase life of cut roses(P < 0.05). Flower diameter of cut roses pre-treated in 4% sucrose solution for 2 and 20 hours significantly decreased (P < 0.05). The pigmentation and flowing response in cut roses were beneficial in $45^{\circ}$ arranging angle treated with 2% sucrose solution for 2 and 20 hours. Chlorophyll content in leaves of cut roses was not influenced by arranging angles. The pigmentation and flowing response of $0^{\circ}$ and $45^{\circ}$ arranging angles were better than that of 90 arranging angle. The vase life of cut roses in $45^{\circ}$ arranging angle was more prolonged than that in $90^{\circ}$ arranging angle. In conclusion, the arranging angles seem to be effective in retarding senescence of cut rose flowers.

• Horticultural Science & Technology
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• v.31 no.3
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• pp.317-321
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• 2013

This study was conducted to investigate the antimicrobial effect of freely available chlorine (FAC) on the vase life of cut rose 'Brut' (Rosa hybrida L.). Postharvest treatments to extend the vase life of cut roses were divided into holding solution treatment and pulsing solution treatment. In holding solution treatment, the cut roses were treated with the preservative solutions containing FAC (0, 10, 20, and $40mg{\cdot}L^{-1}$) and sucrose (0 and 2%, w/v). In pulsing solution treatment, cut roses were dipped into the FAC solutions of 100, 200, and $400mg{\cdot}L^{-1}$ for 10 seconds. The longest vase life of cut roses was observed in the holding solution with FAC $20mg{\cdot}L^{-1}$ as 12 days, followed by pulsing with $400mg{\cdot}L^{-1}$ as 11 days, which were four or five days longer than the control. In addition, relative fresh weight and water uptake were the highest in the holding solutions with FAC 20 and $40mg{\cdot}L^{-1}$. The antimicrobial effect of FAC in vase solution was lasted for eight days after treatment, which was offset by sucrose addition. FAC contents in the FAC holding solution mixed with sucrose were exhausted by 88% two days after treatment, whereas only 15% of FAC was reduced in the holding solution without sucrose. This study indicated that FAC can be applied to extension of the postharvest life of cut roses by antimicrobial activity.

• Horticultural Science & Technology
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• v.17 no.4
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• pp.481-484
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• 1999

This experiment was conducted to examine the effects of chitosan and sucrose on the vase life of cut rose (Rosa hybrida L. cv. Cardinal). Addition of 5 mg/L chitosan and 3% sucrose to the holding solution prolonged the vase life for 3 days as compared to the control, and improved quality of cut rose in flower diameter and fresh weight. Development of bent-neck was delayed by supply of 2 mg/L or 5 mg/L chitosan and 3% sucrose about 2 or 3 days. When 3% sucrose was added to the holding solution, the rate of water absorption more slowly decreased compared to the other treatments.

• Food Science and Biotechnology
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• v.18 no.3
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• pp.717-723
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• 2009

Thermal degradation characteristics of sucrose was investigated. A 20% sucrose solution was heated to temperatures of $110-150^{\circ}C$ for 1-5 hr. Chromaticity, pH, organic acids, 5-hydroxymethylfurfural (HMF), free sugars, electron donating ability (EDA), and ascorbic acid equivalent antioxidant capacity (AEAC) of the heated sucrose solutions were evaluated. With increasing temperatures and times, the L-, a-, and b-values decreased; however, total color difference (${\Delta}E_{ab}$) increased. The pH and sucrose contents decreased, and fructose and glucose contents increased with increasing heating temperature and time. Organic acids, such as formic acid, lactic acid, and levulinic acid, and HMF contents increased with increasing heating temperatures and times. EDA (%) and the AEAC of the heated sucrose solutions increased with increasing heating temperature and time. The heated sucrose solution was more effective than unheated sucrose solution, having higher EDA (90 fold), and AEAC (13 fold).

• Korean Journal of Agricultural Science
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• v.38 no.2
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• pp.227-233
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• 2011

This study aimed at developing cryopreservation protocol for chrysanthemum (Dendranthema grandiflora Tzelevcv. peak) shoot apices based on droplet-vitrification procedure, which is a combination of droplet-freezing and solution based vitrification. Progressive preculture of shoot apices in liquid MS medium supplemented with 0.3 and 0.7 M sucrose for 31 and 17 hours, respectively, was found optimum among preculture treatments tested. The composition of both loading and vitrification solutions significantly affected recovery growth of shoot tips before and after cryopreservation. Balancing glycerol and sucrose concentrations in the solutions was beneficial for recovery growth. The highest recovery after cryopreservation was observed when apical shoot tips were extracted from 4-week-old in vitro plantlets, progressively precultured with 0.3-0.5-0.7 M sucrose for 32-16-6 hours, respectively, then treated with loading solution comprising of 1.9 M glycerol + 0.5 M sucrose (35% PVS3 solution). Apices were then dehydrated with the vitrification solution consisted of 50% glycerol + 50% sucrose for 90 minutes then directly immersed in liquid nitrogen.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.735-740
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• 2014

The study investigated the roast color formation properties of ginseng upon soaking in threonine/sucrose solution followed by roasting. To determine operational parameters, including threonine concentration ($X_1$, 0.1~0.9%), sucrose concentration ($X_2$, 1.0~3.0%), and roasting temperature ($X_3$, $130{\sim}170^{\circ}C$), response surface methodology was applied to monitor color properties, including brown color intensity, Hunter's colors, and organoleptic color. Coefficients of determinations ($R^2$) of the models were above 0.8758 (P<0.05) in terms of brown color intensity and Hunter's color parameters. Brown color intensity of roasted ginseng extract was maximized in 0.70% threonine and 2.32% sucrose soaking solution under roasting conditions of 25 min at $166.03^{\circ}C$. a values of roasted ginseng were maximized in 0.74% threonine and 2.19% sucrose soaking solution under roasting conditions of $165.40^{\circ}C$. b values of roasted ginseng were maximized in 0.61% threonine and 2.28% sucrose soaking solution under roasting conditions of $159.16^{\circ}C$. The maximum organoleptic color score of roasted ginseng extract was 7.27 in 0.53% threonine and 1.01% sucrose soaking solution under roasting conditions of $146.96^{\circ}C$.

• Membrane Journal
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• v.5 no.2
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• pp.81-88
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• 1995

Separation performance was measured for the disc plate and frame type reverse osmosis module using NaCl and sucrose solutions. An analysis of membrane performance was done following the equations proposed by Kimura-Sourirajan[8]. The membrane permeability was $2.17 \times 10^{-6}$(gmol/$cm^2$-sec-bar) and independent of operating pressure. The effect of concentration polarization for sucrose solution was higher than that of NaCl. Permeation flux for sucrose solution above 40 bar was decreased as operating pressure was increased. Solute rejection for NaCl solution was decreased, but that of sucrose was increased as operating pressure was increased.