http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Nay Myo Win,유진기,권중근,강인규 한국식품저장유통학회 2022 한국식품저장유통학회지 Vol.29 No.4
The effects of 1-methylcyclopropene (1-MCP) on the fruit quality and antioxidant activity of ruby-S apples were evaluated during cold storage. The fruits were treated with 0 (control) and 1 μL/L 1-MCP and stored at 0℃ for six months. The assessments were performed at 0 (harvest), 3, and 6 months of storage. Compared with the control, the 1-MCP-treated fruits exhibited a reduced internal ethylene concentration and slowed appearance of greasiness on the fruit skin. In addition, 1-MCP treatment helped maintain a reduction in flesh firmness, titratable acidity, and peel color attributes (L* and b*) of the fruit. However, 1-MCP treatment did not affect fruit weight loss, soluble solids content, or peel color a* value. The 1-MCP treatment helped delay the reduction in total phenolics (TPC) and total flavonoids (TFC) content as well as total antioxidant determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity (RSA) in the peel tissue. In the pulp tissue, 1-MCP affected only TPC, and not TFC or DPPH RSA. Overall, this study suggests that 1-MCP treatment helps maintain the desirable fruit quality attributes of ruby-S apples during ripening, but its effect on antioxidant activity depends on the tissue type (peel and pulp) of the fruit.
NAY MYO WIN,유진기,류슬기,이진욱,정희영,정명근,박경일,조영제,강상재,강인규 한국식품저장유통학회 2017 한국식품저장유통학회지 Vol.24 No.7
This study was aimed to test harvest time effect with polyethylene (PE) film liner, 1-methylcyclopropene (1-MCP) and aminoethoxyvinylglycine (AVG) treatments on fruit quality attributes in ‘Sangjudungsi’ persimmon fruit during cold storage. The fruits were harvested 10 days earlier in 2016 than the mature harvest time in 2015. The ethylene production was significantly lower in early harvested fruits than in mature harvested ones. Flesh firmness was maintained higher in 1-MCP treated fruit than in other treatments during cold storage. The rate of fruit weight loss was significantly inhibited by PE film liner treatment during storage, regardless of harvest time. 1-MCP treatment showed less change in fruit peel color variables (L* and b*) from the calyx-end and equatorial regions during cold storage, compared with those from the control and PE film treatments. The incidence rate of fruit decay and softening was higher in PE film treated fruits than in the other treatments. However, there was no decay detected in AVG treated fruit. The early harvested fruits were maintained higher flesh firmness, compared with mature harvested fruits. Nevertheless, the mature harvested fruits showed much higher soluble solids content, the redness (Hunter a value) of the fruit peel and respiration rate, compared with early harvested fruits. Furthermore, the rate of weight loss in the fruit was remarkably inhibited in the PE film treatment.
Nay Myo Win,Dongyong Lee,Juhyeon Park,Yang-Yik Song,Young Sik Cho,Youngsuk Lee,Moo-Yong Park,Hun Joong Kweon,In-Kyu Kang,Jong-Chul Nam 한국원예학회 2022 원예과학기술지 Vol.40 No.3
Bloom thinning is an important practice that influences the profitability of the orchard. Hence, we assessed the effect of chemical bloom thinning on thinning efficiency and fruit quality of ‘RubyS’ apples. Lime sulfur was applied as a bloom thinning agent at 1, 1 + 3, and 2 + 4 days after full bloom (DAFB), and non-bloom thinning trees were used as controls. Compared to the control and bloom thinning treatments at 1 DAFB and 2 + 4 DAFB, the application of bloom thinning at 1 + 3 DAFB greatly decreased the number of fruits per cluster in both terminal and lateral flowers. Although the application of bloom thinning at 2 + 4 DAFB decreased the number of fruits per cluster in the terminal flower, it did not affect the number of fruits per cluster in the lateral flower when compared to the control. At harvest, the number of fruits per tree (fruits/ tree) and yield (kg/ tree) was significantly higher in control trees than in bloom-thinned trees. However, fruit quality attributes including fruit weight and size, flesh firmness, soluble solids content, area of red-blushed surface, and a* value in the fruit were significantly improved by bloom thinning at 1 + 3 DAFB. Therefore, this study suggested that applying bloom thinning at 1 + 3 DAFB could serve as an effective thinning treatment to manage crop load in trees and improve the quality of ‘RubyS’ apple fruits.
Nay Myo Win,Jingi Yoo,Jinwook Lee,Hee-Young Jung,In-Kyu Kang 한국원예학회 2019 원예과학기술지 Vol.37 No.3
The effects of different application timing of CO₂ deastringency treatment on fruit quality attributes and physiological disorders of ‘Sangjudungsi’ persimmon fruit during cold storage were evaluated. Treatment with an application of 95% CO₂ at harvest ensured the complete removal of astringency after one or two months of cold storage. The deastringency treatment greatly reduced flesh firmness, and early CO₂ application caused the lowest flesh firmness at the end of cold storage. The soluble solids content (SSC) was also decreased after CO₂ application, while fruit treated later with CO₂ had lowest SSC, compared with the other CO₂ application timings. Weight loss and respiration rate both increased in deastringency-treated fruit. Peel color variables, as measured using the CIELab color space, were also affected by the treatment. The changes in peel color variables were more detectable in the calyx-end regions than in the equatorial regions. Fruit treated with CO₂ one-month after harvest were observably different in peel color variables. Flesh browning was also detected in fruit treated one-month after harvest. The decrease in astringency following CO₂ treatment led to increased incidence of flesh browning and fruit softening at the end of the cold storage period. Peel blackening was also detected in early deastringency-treated fruit at the end of cold storage. This study suggested that earlier CO₂ application may decrease flesh firmness and increase the incidence and severity of physiological disorders in ‘Sangjudungsi’ persimmon fruit during cold storage.