• Food Science and Preservation
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• v.15 no.4
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• pp.593-597
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• 2008

This study was performed for obtaining optimal extraction conditions to produce peach liqueur containing chitosan. Alcohol content of unsliced fruits was the largest recording 30% after extracting for 8 weeks and those of fruits sliced into four pieces were high recording around 28% after extracting for $6{\sim}8$ weeks. Sugar content was $11{\sim}13^{\circ}Brix$, total acidity was around 0.2% and pH was about 4.8. While soluble solids content was around 2.8% in unsliced fruits with a little change of the content, those of fruits sliced into four pieces were ranged from 2.8% to 3.1% and showing a tendency that longer extraction time increased the content. Brownness of unsliced fruits and fruits sliced into four pieces were $0.33{\sim}0.54$ and $0.56{\sim}0.73$ respectively. Total phenol content showed a similar tendency with brownness and the total phenol content of sliced fruits was higher than that of unsliced fruits by only around 0.2 mg%. When peach liqueur was made by extracting unsliced fruits massively by following conditions set above, methanol content grew with longer extraction time but the difference was not significant and the content was detected to be extremely small recording about 50 ppb. Among organic acids, oxalic, malic and citric acids were found, and fructose, glucose, sucrose and maltose were detected as free sugars. In conclusion, extracting unsliced fruits for 8 weeks as extraction conditions showed an excellent quality in overall for peach liqueur containing chitosan.

• Journal of the Korea Society of Computer and Information
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• v.13 no.6
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• pp.155-162
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• 2008

The quality of the fruits is measured by a lot of parameters. The grader of the fruits to measure the size of them is using the rotation drum method. Therefore when we classify the size of the fruits, they will be damaged. Also the optical grader used for estimating the degree of the saccharinity will incur high cost for it. In the proposed system, to select the characteristics of the fruits, three cameras are used. Because the information such as the volume and the degree of the maturity is used to classify the fruits, the degree of the saccharinity can't be estimated itself, but the information such as the color and the damage of the fruits can be estimated. Therefore, because we don't need the digital image with high resolution, we can develop the grader system of the fruit with low cost. To evaluate the performance of the proposed system, we compared it with the sight estimation and then we classified the sample. The result shows the accuracy of 96.7%.

• Journal of the Korean Society of Food Culture
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• v.23 no.1
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• pp.10-17
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• 2008

The author examined the origins, the course and the period of introduction of 94 types of vegetables and fruits mainly used in Korea. Then, based on it, the author looks into the relationship between food culture in Korea and those in the Silk Road. Among the vegetables and fruits, 57 types are not originated from Korea 17 types of stem and leaf vegetables, 9 types of root and fruit vegetables. 7 types of fruits, 6 types of seed, 6 types of pomes, 2 types of berries and grapes, and 1 type of nut. Their origins are spread in Europe, Southwest and South Asia but interestingly, they are located near or along the Silk Road. Therefore, it can be presumed that the vegetables and fruits were introduced into Korea from its neighboring countries by way of the Silk Road even before the Three Koreas Period and they were eaten widely in the Joseon Dynasty. Thus, the Silk Road helped some of the vegetables and fruits used in Korea to be introduced into Korea and eventually, contributed to diversifying Korean food culture. The cultural exchange is not one-way but two-way communication and the cultural exchange through the Silk Road is no exception. It is certain that by way of the Silk Road, foods and recipes were introduced into Korea from other countries but at the same time, Korean foods and recipes were propagated to other countries. In the future, more researches and studies should be conducted to find out how the foods and recipes are exchanged among the countries by the way of the Silk Road.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.1
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• pp.58-63
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• 2007

To develop a new type of surimi with added citrus fruits, we examined the colors, textural properties and sensory evaluations of surimi after production. In the folding test, all samples had good flexibility, which suggested that addition of citrus fruits did not influence the flexibility of surimi. The pH in surimi samples was, in increasing order: lemon(Citrus limon), citron(Citrus junos), tangerine(Citrus unshiu), cumquet(Fortunella japonica var. margarita), and control. The pHs of each citrus fruits and the surimi with added citrus fruits were similar. Lightness increased in the following order: lemon, cumquet, control, citron, and tangerine surimi. Redness was high in the following order: tangerine, cumquet, control, citron, and lemon surimi. Yellowness increased in the following order: tangerine, cumquet, citron, lemon, and control surimi. There were no significant differences between lemon and control surimi. The hardness of surimi was highest in lemon, followed by citron, tangerine, cumquet, and control surimi. Although control surimi was the lowest, there were no significant differences among the samples. In terms of springness, it increased in the following order: tangerine, citron, control, lemon, and cumquet, but there were no significant differences among the samples. In sensory evaluation, overall acceptability decreased in the following order: cumquet, tangerine, control, citron, and lemon. Surimi containing cumquet got the best score in colors, textural properties, and taste except flavor. All samples got positive results in sensory ova luations, except for textural properties and taste of lemon and citron. Here, we confirm that surimi can be made with added citrus fruits, although we should examine in detail the quantities of added lemon and citron in a later study.

• Horticultural Science & Technology
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• v.34 no.4
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• pp.626-633
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• 2016

The objective of this study was to assess the effect of precooling and application of gaseous $ClO_2$ on the retention of freshness and quality of 'Maehyang' strawberry fruits intended for export. 'Maehyang' strawberry fruits (Fragaria ${\times}$ ananassa Duch.) were grown in commercial greenhouses and then harvested. Fruits of uniform and medium size at 60% ripeness were selected and assigned to one of four treatment groups: non-treatment (control), precooling only (PO), gaseous $ClO_2$ only (GCO) or precooling combined with gaseous $ClO_2$ (P + C). Weight loss was lowest in the PO treatment and greatest in the GCO treatment after export. Compared to the control and PO treatment groups, strawberry fruits in the GCO treatment group maintained high brightness and high chroma. Six days after shipping, fruits in the P + C treatment group had the highest soluble solids content, even as high as $10.05^{\circ}Brix$; the lowest value was observed in the PO treatment. The incidence rate of gray mold in strawberry fruits was 20% and 17% in the control and the PO treatment, respectively; in the GCO treatment, the incidence rate of gray mold amounted to 10%. No gray mold was observed in the P + C treatment group. These results indicate that gaseous $ClO_2$ treatment combined with precooling (P + C) was effective in maintaining the freshness of 'Maehyang' strawberry fruits intended for export from South Korea to Hong Kong.

• Food Science and Preservation
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• v.12 no.6
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• pp.511-515
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• 2005

The responses of 'Tsugaru' apple and 'Baekhyang' peach fruits treated with 1-MCP, the ethylene inhibitor, were compared. In Tsugaru apple fruits, the reduction of flesh firmness and titratable acidity were significantly retarded for 2 weeks by the treating fruits with 1 or 5 ppm of 1-MCP immediately after harvest The respiration decreased continually for 2 weeks and the onset of ethylene production were also retarded severely. However, in Baekhyang peach fruits, the effects of 1-MCP treatment on the respiration and ethylene production were only transient and the firmness reduction was retarded slightly by the repeated 1-MCP treatments. The responsiveness of the Baekhyang peach fruits on ethylene seems to be recovered rapidly after 1-MCP treatment. In case of Baekhyang fruits, the 1-MCP should be treated repeatedly for effective ethylene inhibition, and the ethylene accumulation should be avoided during the 1-MCP treatment.

• Food Science and Preservation
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• v.6 no.4
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• pp.481-487
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• 1999

This study was determined to change in chemical composition of Mume(Prunus mume Sieb. et Zucc) fruits during maturation. There were no differences in the soluble solid and moisture content among varieties, but the soluble solid slowly increased with maturing. The pH and ash content were slightly decreased with maturation. The green color of 'Nanko' fruits was maintained for 92days after full bloom at the greeness value of -3.81 Whereas, the chlorophyll content of 'Koume' fruits remarkably decreased and it was not suitable for the processing of immature green Mume fruits. The titratable acidity increased during maturation. The organic acids were mainly composed of malic acid and citric acid. The malic acid was significantly decreased during maturation, whereas citric acid increased. Major free sugars and sugar alcohols were sucrose, glucose, fructose, sorbitol and maltose. Sucrose content increased as the maturity proceeded, whereas glucose and sorbitol were decreased. The total contesnt of free amino acids decreased with maturation and the total free amino acids in the flesh of fruits were occupied by asparagine at the range of 60 to 78%.

• Korean Journal Plant Pathology
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• v.1 no.1
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• pp.67-71
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• 1985

A severe infection on pepper fruits by a black mold fungus was observed in the fields, Suweon. Conidia of Alternaria sp. were isolated from the infected fruits. Based on the morphological characters and size of the conidia, the fungus was identified as Alrernaria alternata (Fries) Keissler. The single spore isolates of A. alternata were weakly or not pathogenic on non-wounded pepper fruits, but highly virulent on fruits wounded with sandpaper or heated-glass rod. The infection on the wounded fruits were more severe on red fruits than on immature green ones. No visible infection was found on leaves and stems when 60-day-old plants of pepper were inoculated with the fungus. In July of 1984, the field losses of pepper fruits caused by black mold were $2.0\~22.5\%$ in Suweon.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2020.08a
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• pp.32-32
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• 2020

High-quality and high-phytonutrient watermelon fruits have strong market opportunities besides their health related benefits. Hence, investigating quality and nutritional related traits of watermelon genetic resources could provide important baseline data in breeding for increased lycopene content thereby increasing the marketability of watermelon. To this end, we have examined some fruit morphological traits and lycopene content of 105 genetic resources. The morphological characters were recorded on the field and inside laboratory and lycopene was measured using spectrophotometric and HPLC methods. Watermelon fruits have shown a diverse morphological characters. Red and pink fleshed fruits dominated in the entire collections. Fruits with higher thickness of rind were found to exhibit less soluble solid content (SSC). Korean origin fruits were characterized by intermediate SSC while USA, RUS, TJK, TKM, TWN, and URY originated fruits had the highest SSC. The lycopene content varied between 41.37 and 182.82 ㎍/g, 2.81 and 163.72 ㎍/g, and 3.54 and 255.47 ㎍/g using HPLC, UV-Vis, and microplate reader instrumnets, respectively. Red- and pink-fleshed fruits had the highest levels of lycopene content compared to the yellow- and orange-fleshed. Lycopene content had a significant positive correlation with SSC, however, no correlations were detected between lycopene and other quantitative fruit morphological characters.

• Horticultural Science & Technology
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• v.33 no.2
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• pp.196-201
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• 2015

Lysophosphatidylethanolamine (LPE) affects the quality of flowers, fruits, and other horticultural products. Studies have provided evidence that LPE can accelerate ripening of fruits and prolong shelf-life at the same time. In this study, the influence of LPE on anthocyanin accumulation and phytochemical characteristics of sweet cherry was investigated. LPE ($10mg{\cdot}L^{-1}$) was applied to a commercial sweet cherry c.v. '0900 Ziraat' orchard two and four weeks before harvest for two treatment years (2011 and 2012). Preharvest applications of LPE resulted in significant improvement in both pomological and phytochemical attributes at harvest. LPE treatment led to a 17% increase in fruit weight and a 6% increase in soluble solid content when averaged over two experimental years. Fruit phytochemical content and antioxidant capacity were increased significantly. The average total phenolic content of LPE-treated fruits for the two years was $703{\mu}g$ gallic acid equivalent (GAE)/g fresh weight (g FW) compared to $569{\mu}g$ GAE/g FW in the untreated control. Fruits treated with LPE had a 27% and 16% more anthocyanin than the control fruits in 2011 and 2012. Antioxidant capacity of fruits, as measured by TEAC (Trolox equivalent antioxidant capacity) assay, was 12.5 and $11.4{\mu}mol$ TE/g FW in LPE-treated and untreated control fruits, respectively, when averaged over two experimental years. Our results suggest that preharvest application of LPE may have the potential to increase anthocyanin accumulation, improve fruit quality and enhance phytochemical characteristics of sweet cherries.