• Applied Biological Chemistry
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• 제16권2호
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• pp.94-98
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• 1973

1. Tomato variety used was Bogsu No. 2 and it was grown in field. Experiments were conducted in 1971 and 1972 to examine the changes of $CO_2$ product on in each growth-period and the contents of acid, sugar and vitamine C during storage. 2. By controlled atmospheric pressure the effects of respirationreduction in tomato fruits were the most effective at 660 Torr. part. 3. $CO_2$ production of tomato fruits harvested at each growth-period was differently changed at each growth-period and $CO_2$ production in tomato fruit at the same maturity from the plant showed Sigmoid type. 4. $CO_2$ production of tomato fruits harvested at the same ripeness score was in influenced by controlled atmospheric pressure during growth period and $CO_2$ production was reduced at SAP part compared with NAP part during the full growth-period. 5. The change of weight in tomato fruits was decreased in NAP part than in SAP part during storage and contents of acid, sugar, and vitamine C showed the same tendency.

• Research in Plant Disease
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• 제14권3호
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• pp.205-209
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• 2008

This research was carried out to elucidate the causes of fruit skin browning in 'Mansu' pear for the last 2 years. It was observed that skin browning was induced even by the small mechanical injury produced during grading and packing for the market supplies after harvest on the fruits of 'Mansu' pear. The incidences of fruit skin browning in pears treated with artificial mechanical injuries were investigated between 'Niitaka' and 'Mansu' pears. The results showed that fruits of 'Mansu' are more susceptible to skin browning than those of 'Niitaka', We also found that the epidermis of fruits in 'Mansu' pear was thinner than that of 'Niitaka', and that there was lower incidence of fruit browning in epidermis of pears with high chlorophyll content than those with low chlorophyll content. The skin browning in fruits could be considerably reduced by sorting and grading them wrapped with paper bags for the fruits of 'Mansu' pear.

• Journal of the Korea Society of Computer and Information
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• 제26권12호
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• pp.237-245
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• 2021

This study investigated the Antimicrobial activity of Rutaceae fruit ethanol extracts against microorganisms-induced skin inflammation in cosmetic materials. Rutaceae fruits were separated in two parts of whole fruit (pulp, pulp fegment membrane, peel) and peel, and extracted with 70% ehtanol. The results demonstrated that Rutaceae fruit ethanol extracts showed antimicrobial activity in 5 strains except Staphylococcus aureus. In particular, the antimicrobial activity against Staphylococcus epidermidis was the best in fresh lemons whole fruit. The antimicrobial activity against Escherichia coli was shown only in fresh lemon peel and fresh trifoliate peel. Additionally, antimicrobial activity against Propionibacterium acnes was shown only in the dried lemon peel. In the results of antimicrobial activity against Pityrosporum ovale, in the case of fresh fruits, citron whole fruits showed the highest effect, followed by lemon whole fruits and mandarin orange peel. And in the case of dried fruits, orange peel showed the highest effect, followed by trifoliate peel, mandarin orange peel and lemon peel. Therefore, it is considered that lemon, which shows antimicrobial activity against all skin inflammation-causing microorganisms, can be used as a natural material for improving skin inflammation in cosmetics.

• Applied Biological Chemistry
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• 제41권2호
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• pp.141-146
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• 1998

In order to determine the optimmum harvest time of Citrus unshiu Marc. var. miyagawa and C. unshiu Marc. var. okitsu produced in Cheju, citrus fruits sampled at packing houses or harvested directly on citrus tree in south and north area of Cheju were analyzed. The fruits were grown in size till middle of October, and soluble solids were increased continuously after that. The fruits size were different by positional directions on the tree, the quality of citrus fruits in central southern positions on the tree was good for fresh fruit consumptions. Compared with only the quality of citrus fruits as a factor of soluble solids, total sugar, pH, and color index, the optimum harvest time were supposed to be reasonable at late of November for C. unshiu Marc. var. okitsu, and at early of December for C. unshiu Marc. var. miyagawa. The results obtained from citrus fruits sampled at packing houses were supposed to be not suitable for determing the optimum harvest time, because of storage after harvest at ordinary harvesting time.

• Food Science and Preservation
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• 제23권1호
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• pp.7-11
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• 2016

In order to develop a sprayable ethylene antagonist, unlike 1-methylcyclopropene (MCP), we synthesized 2-decylcyclopropene-1-carboxylic acid ethyl ester (DCPE) as a derivative of cyclopropene and tested its effect on the flesh softening of 'Fuyu' persimmon fruits. The fruits on trees were sprayed with $4{\cdot}10^{-4}$ M DCPE solution before harvest. After harvest, the persimmon fruits were stored at a low temperature for 1.5 months. The ripening progress of the fruits was then evaluated during storage at ambient temperature ($20^{\circ}C$). Flesh softening, a measure of ethylene response, was considerably delayed up to 7 days after DCPE treatment. However control fruits was rapidly softened after 3-day storage. The treatment effect of DCPE at $4{\cdot}10^{-4}$ M was also compared to that of 1-MCP at 1 ppm. DCPE was storable at refrigerated conditions for at least one month without any loss. The results show that DCPE could be a potential sprayable agent for the prevention of flesh softening of persimmon fruit.

• Journal of Biosystems Engineering
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• 제30권5호
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• pp.274-279
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• 2005

Impact is one of the major cause of damage to fruits druing varios processes from the production on the farm to the consumer. The tissue of fruits are ruptured in a very short period time less than 10ms by impact loading. Mechanical behavior of fruits under impact loading can be analyzed better with high speed sampling data acquisition system and one of them is a digital storage oscilloscope. A impact test system was developed to test the physical properties of fruits including apple, pear, and peach which may lead to a better understanding of the physical laws. The test system consisted of a digital storage oscilloscope and simple mechanism which can apply impact force to fresh produce. Rupture force, energy, and deffrmation were measured at the five levels of drop heights from 4 to 24cm fur each internal and external tissues. Rupture forces for apple and pear were in the range of 72.9 to 87.7 N and 70.8 to 84.1 N for external and internal tissues, respectively. Rupture forces far peach external tissues were in the range of 43.4 to 65.0 N.

• Applied Biological Chemistry
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• 제49권1호
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• pp.30-34
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• 2006

The wastewater was quickly and fastly cleared by the peel extracts of astringent persimmon fruits. The degree of clearness increased with increasing concentrations (400-600 mg/l) of the peel extracts of astringent persimmon fruits. The removal rates of T-P and CODcr in wastewater with lime and the peel extracts of astringent persimmon fruits were lower than ferric chloride and aluminium sulfate at 100-200 mg/l concentration but higher at above 300 mg/l concentration. The removal rate of T-P increased with increasing concentration of the peel extracts of astringent persimmon fruits.

• Food Science and Preservation
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• 제6권4호
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• pp.521-529
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• 1999

The high influx of imported fruits into Korea is threatening to price and quality competition of domestic fruits. This investigation was conducted to raise price and quality competition of domestic fruits and to develop new products. The scale of production and processing, amount of processing and new processing technology were discussed. The area of cultivation land as well as the rate of processing is decreasing annually, an item of processing is limited to several kinds. Accordingly in this study, the status of production and manufacturing of some fruits and the new processing technologies such as high voltage pulsed electric fields, high hydrostatic pressure, ohmic heating, membrane separation and microwave treatment have investigated to fruit processing. Consequently, the minimal processing technology has to take advantage of various agricultural products in the food industry.

• The Plant Pathology Journal
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• 제22권3호
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• pp.271-277
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• 2006

The interaction effects of ozone $(O_3)$ and anthracnose (Colletotrichum acutatum) disease were examined in green fruits and seedlings of pepper (Capsicum annuum). Pre-treatment with $(O_3)$ as a factor causing predisposition to the disease prior to infection was investigated in green fruits and stems using an $(O_3)$ concentration of 150 nL/L, which is easily reached in summer in Korea. $(O_3)$ treatment increased antioxidative responses in pepper foliar tissues, and defense against anthracnose was examined in fruits and stems. Anthracnose severity on stems of the $O_3-treated$, ozone-sensitive 'Dabotop' cultivar was always lower than that on untreated plants, but the difference was not always significant (p=0.147). Significantly lower anthracnose severity was found on $O_3-treated$ green 'Dabotop' fruits as compared to untreated green fruits in three of eight replicate experiments. In contrast, hypersensitive responses in 03treated seedlings were significantly accelerated compared to those in untreated seedlings by about 7.8 h (p<0.001). This confirmed previous evidence of increased transcription of plant defense genes with $(O_3)$ treatment. $(O_3)$ treatment significantly decreased chlorophyll concentrations in the leaves in four replicate experiments (p<0.01). $(O_3)$ increased hypersensitive responses in the leaves of pepper seedlings, but this increase did not contribute to the control of anthracnose severity on fruits. Antioxidant reactions to $(O_3)$ were limited to chlorosis and changes in hypersensitive responses in leaves.

• Journal of Biosystems Engineering
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• 제27권4호
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• pp.283-292
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• 2002

Mechanical and physical properties of various parts of jujube (Zizyphus jojoba Miller) such as fruits, leaves, secondary branches, and leafy stems were measured and analyzed. The physical dimensions of the fruits were measured using a digital caliper, and the detachment force of the fruit and leafy stems was measured using a force gauge. The physical characteristics of the secondary branches such as the modulus of elasticity and the torsional rigidity were tested using a universal testing machine (UTM). The physical characteristics of leafy stems such as length and weight were also measured using a digital caliper and a digital scale, respectively. The detachment force of leafy stems and the area of the leaf also measured. The terminal velocities of the jujube fruits, leaves, and leafy stems were measured using a custom made terminal velocity experiment system. Diameter of the major and minor axis of the jujube fruit, weight of the fruit, and detachment force of the fruit stem was average of 32.02 mm, 23.92 mm. 10.0 ${\times}$ 10$\^$6/ ㎥, 8.99 g, and 5.43 N. respectively. The detachment forces of the jujube fruits increased and the force-to-weight ratio of the jujube fruits decreased as the weight of the jujube fruits increased. The modulus of elasticity of the secondary branches of the jujube was average of 7.01 ${\times}$ 10$\^$8/ N/㎡ and decreased as diameter of the secondary branches increased. The average torsional rigidity of the secondary jujube branches was 5.2 ${\times}$ 10$\^$-/ N/㎡, and the torsional rigidity decreased as the secondary branch diameter increased. The distribution of the torsional rigidity data associated with the diameter of the branches, however. widely scattered and it was difficult to find any relationship between the diameter of the branches and the torsional rigidity of tile branches. The weight of the leafy stems, number of loaves attached to the leafy stems, diameter of the stem side of the leafy stems, diameter of the leafy stem end was average or 0.7 g, 6.6 ea, 12.2 cm, 4.5 mm, and 2.7 mm, respectively. The major and minor axis of the .jujube loaves, area of leaves, weight of the leaves. and detachment force of the leaves was average of 5.7 cm, 3.3 cm, 12.98 cm$^2$, 0.20 g, and 4.39 N, respectively. The terminal velocity of the .jujube fruits increased as the weight of the fruits increased. The terminal velocity of the leafy stems, however, did not show a relationship with the weight of the leafy stems and the number of leaves attached to the leafy stem. The terminal velocity, however, slightly increased as the length of the leafy stems increased.