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Chemical Characteristics, Antimicrobial Activity and Dyeability of Gyeongsanbansi (Persimmon kaki) Unripe Juice Extraction and Fermented Liquor  

Heo, Buk-Gu (Naju Foundation of Natural Dyeing Culture)
Park, Yun-Jum (Division of Horticulture and Pet Animal-Plant Science, Wonkwang Univ.)
Kim, Tae-Choon (Division of Horticulture and Pet Animal-Plant Science, Wonkwang Univ.)
Kim, Hyun-Ju (Division of Horticulture and Pet Animal-Plant Science, Wonkwang Univ.)
Park, Su-Min (Division of Horticulture and Pet Animal-Plant Science, Wonkwang Univ.)
Jang, Hong-Gi (Naju Foundation of Natural Dyeing Culture)
Kim, Kyung-Su (Senoco Inc.)
Lee, Kyung-Dong (Dept. of Oriental Medicine Materials, Dongshin University)
Yun, Jae-Gill (Dept. of Horticultural Science, Jinju National University)
Publication Information
Korean Journal of Plant Resources / v.22, no.5, 2009 , pp. 438-445 More about this Journal
Abstract
This study was conducted to examine the chemical characteristics, antibacterial activity and dyeability of several juices made from Persimmon cv. 'Gyeongsanbanshi'. Young fruits of persimmon were harvested at 1st August, 2006. Fruit juice was extracted soon after harvesting, some of them were stored at $4{\sim}6^{\circ}C$ for 6 months or fermented at room temperature for 6 months. $L^*$ values of vinegar was 43.5 higher than those of fresh juice and fermented liquor. Inorganic matter contents in fresh juice, fermented liquor and vinegar were higher in the order of K ($1696{\sim}2880\;mg$/100 g), Ca ($166.7{\sim}417.9\;mg$/100 g), Mg ($203.9{\sim}214.4\;mg$/100 g), P ($37.9{\sim}109.8\;mg$/100 g), Na ($13.2{\sim}23.3\;mg$/100 g) and Fe ($8.4{\sim}14.2\;mg$/100 g). Cotton fabrics dyed with the fermented liquor and vinegar had the largest inhibitory zone against the gram-positive microorganisms with range of $16.0{\sim}35.0\;mm$. Cotton fabrics dyed with the fresh juice showed $9.0{\sim}9.5\;mm$ inhibitory zone against the gram-negative microorganisms, $15.0{\sim}21.0\;mm$ with the juice stored at $4{\sim}6^{\circ}C$ for 6 months, $22.0{\sim}23.0\;mm$ with the fermented liquor and $9.0{\sim}35.0\;mm$ with vinegar. The hue of cotton fabrics dyed with the fermented liquor had a YR levels, and antibacterial activity of them were 78.5%.
Keywords
Antibacterial activity; Cotton fabrics; Dyeability; Persimmon; Vinegar;
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Times Cited By KSCI : 7  (Citation Analysis)
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