• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.161.1-161
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• 2003

본 시험은 곶감건조초기의 높은 습도로 인한 불량환경을 극복하고 고품질의 우수한 곶감을 생산하기 위하여 현재 국내에서 가장 많이 재배되고 있는 상주둥시와 갑주백목 품종을 사용하여 수행하였고, 저장을 통하여 곶감의 건조시기를 달리한 다음 곶감을 제조하여 상품성을 비교하였다. 저장에 따른 품종별 과중변화는 저장 30일에 품종별로 0.32~0.38%의 무게감소를 나타내었다. 과실의 경도는 저장 30일에 두품종 공히 2.3kg/$\Phi$5mm로 나타나 저장기간이 증가할수록 감소하였지만 이러한 경도의 감소는 곶감을 제조하기 위한 박피작업에는 무리가 없었다. 저장중에 발생한 비상품과는 저장 30일에 품종별로 3.2~4.2% 발생되었고 과실의 당도는 수확시와 비교하여 약간 감소하는 경향이었으며, 과실표면의 색도 역시 적색도는 약간 증가하였으나 유의성은 없었다. 곶감 건조중 무게변화는 박피 2주경에 대부분 박피시 중량보다 30~40%감소되었고 그 후는 완만하게 감소되어 처리 6주후에는 박피중량의 30% 이내로 되었다. 품종별로는 대과종인 갑주백목의 중량감소가 다소 늦었다. 박피시기가 늦을수록 감의 건조속도도 완만하여 30일 저장한 처리구는 박피후 8~9주에 건조가 완료되었다. 곶감 제조중 품종별 경도의 변화는 건조 1주후에 품종별로 0.38~0.42kg/$\Phi$5mm로 급격히 감소하였다가 건조 후기로 갈수록 다시 증가하여 건조 6주후에는 1.52~1.85kg/$\Phi$5mm나타났다. 곶감 제조후 상품성에 있어서 곶감의 당 함량은 수확직후 제조한 곶감이 저장한 후 제조한 곶감과 비교하여 약간 높은 경향이었으나 큰 차이는 없었다. 가용성 탄닌의 함량은 곶감 제조후 품종별로 0.7~0.9mg/g으로 나타나 떫은맛이 완전히 제거되었고 저장기간별로는 차이를 보이지 않았다. 곶감의 외관상 상품성을 나타낼 수 있는 색도는 박피시기가 늦어질수록 두 품종 공히 증가되었다. 특히 갑주백목 품종의 경우 수화직후 8.4인 적색도가 저장 30일후 13.2로 증가되었고 황색도도 13.5에서 33.1로 증가되어 곶감표면의 색도가 박피시기를 연장함으로써 크게 향상된 것으로 나타났다.

• Food Science and Preservation
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• v.14 no.6
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• pp.565-570
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• 2007

Changes in the quality of Hallabong tangor during growth stage and with temperature pre-treatment after harvest were investigated. Soluble solids of Hallabong increased continuously until early December. The acid content of M16A, a variant species of Hallabong, decreased by 1% after October and continued to decrease until the middle of January. After ripening, treatment to reduce the acid content was required. Fruit firmness decreased gradually until November and was maintained at 1000 g-force after this time. Soluble solids and acid content were $13.3{\pm}0.83^{\circ}Brix$ and $1.07{\pm}0.52%$. Soluble solids increased in temperature-treated Hallabong with prolonged storage, but acid content did not decrease. Fruit firmness also decreased with storage period, regardless of temperature pre-treatment. Therefore, water management during cultivation, temperature treatment above $35^{\circ}C$ after harvest, and checking of the acid content and soluble solids with prolonged storage are recommended in achieving high quality Hallabong.

• Korean Journal of Food Science and Technology
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• v.52 no.3
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• pp.212-219
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• 2020

The physicochemical characterstics of El Salvadoran Coffea arabica cv. Bourbon coffee extracts under various roasting conditions were investigated. Green beans were roasted under four different conditions (Light-medium, Medium, Moderately dark, and Very dark). The coffee extracts were prepared by using the espresso or drip methods. As the roasting degree increased, the coffee bean moisture content decreased and the ash content increased. The lightness and yellowness of the beans and coffee extracts decreased along with the increasing roasting degree. In the drip coffee, the reducing sugar content decreased and the pH value increased along with the increasing roasting degree. Both in the espresso and drip coffee, total organic acid and chlorogenic acid contents decreased, while the caffeine content increased along with the increasing roasting degree. Therefore, it is suggested that the roasting degree affects the physicochemical characteristics of coffee extracts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1399-1406
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• 2015

The purpose of this study was to investigate the antioxidant activity of Korean traditional soy sauce and its relationship with physicochemical properties. Seventeen samples of soy sauce prepared by using a Korean traditional method were obtained from six provinces of Korea. The most powerful antioxidant activity of soy sauce was ranging from 8.96 to 63.39% for 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, from 0.12 to 2.41 AE mg/mL for ferric reducing antioxidant power (FRAP) value, and from 8.42 to 115.69 TE mg/mL for oxygen radical absorbance capacity (ORAC). Protease activity and total polyphenol contents were highly correlated with antioxidant activities such as DPPH radical scavenging activity and FRAP value (R=0.97). The contents of amino nitrogen were also correlated with DPPH radical scavenging activity (R=0.92), FRAP (R=0.93), and ORAC values (R=0.80). Based on these results, antioxidant activities were highly influenced by protease activity, contents of total polyphenols, and amino nitrogen.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.171-177
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• 2005

Nutritional compositions and antioxidative activity of Kabocha squash (Cucurvita maxima Duch) as health food were compared with those of pumpkin (Cucurvita moschata Duch). Kabocha squash had higher soluble solids and twofold harder flesh than pumpkin. Crude protein, crude lipid and total amino acid contents of Kabocha squash were higher than those of pumpkin. Major free sugar in Kabocha squash was sucrose, and its content were 2.1 times higher than that of pumpkin. Major organic acids of Kabocha squash and pumpkin were succinic and malic acid, respectively. Kabocha squash had higher amounts of vitamins $A,\;B_1,\;B_2,\;C$ and C than pumpkin, while both showed similar mineral contents except for iron. Contents of Total pectin and hydrochloric acid soluble pectin of Kabocha squash were 17.00 and 7.37 g/100 g AIS, respectively. In pumpkin, total pectin content was 25.14 g/100 g AIS, and water soluble pectin content was higher than those of other pectin fractions. Contents of carotenoid in Kabocha squash and pumpkin were 285.91 and 24,62 mg% d.b., respectively. Kabocha squash had higher electron-donating radical-scavenging activity, SOD-like activity and nitrite-scavenging effect than pumpkin.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.45 no.6
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• pp.392-399
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• 2000

This study was carried out to investigate the physicochemical characteristics of corn silks. Pollination of corn silks was finished within three days after silking, and elongation of open pollinated corn silks was stopped, but unpollinated silks elongated until eight days after silking. Moisture contents of corn silks were about 92-94% at silking stage, but continuously decreased. these were about 70-75% at 30 days after silking. Chlorophyll b was higher than chlorophyll a in corn silks, and chlorophyll a/b ratios of four hybrids were high in this order : silage ＞ sweet ＞ super sweet ＞ waxy corn. Free sugars in corn silks were mainly fructose, glucose and maltose. Their composition rate was 55% of glucose, 42% of fructose and 4% of maltose. Water soluble solid (Brix %) contents of unpollinated corn silks were ranged from 13.7 to 16.8 Brix % and pollinated corn silks were from 12.6 to 13.7 Brix %. Phytic, oxalic, malic. shikimic, glutaric and acetic acid were detected on corn silks. Phytic, oxalic and glutaric acid were considered as a major organic acids in corn silks. Amino acids in corn silks were high in this order : waxy ＞ silage ＞ sweet ＞sweet corn. Serine, glycine and thereoine were contained more than 10%, and five amino acids such as aspartic, glutaric, arginine, alanine and proline were ranged about 5 to 8%. Methionine and cystine, amino acids containing sulfur were contained only small quantity as about 2.1% and 1.3%, respectively. Acetaldehyde, ethanol, acetone, DMS, isobutylaldehyde, cis-3-hexanol, 3-hexe-1-ol, acetate, trans-2-hexanol and pentanol were detected as the volatile components in corn silks, but acetaldehyde and DMS were major volitiles in silage corn silks, and acetaldehyde, ethanol and DMS were major volitiles in waxy corn silks. The length of corn silks was a positively correlated with organic acids (r=${0.556}^*$), and a negatively correlated with amino acids (r=${-0.514}^*$), respectively. Free sugars were positively correlated with all characteristics tested and significantly correlated with organic acid (r=TEX>${0.703}^{**}$), and flavonoids (r=TEX>${0.544}^*$). Chlorophyll was significantly correlated with flavonoid contents (r=TEX>${0.523}^*$). For this reason chlorophyll was evaluated as an indirect selection character for the high flavonoid containing varieties.

• Applied Biological Chemistry
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• v.4
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• pp.1-9
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• 1963

For the studies on the Chemical compositions of Sweet potatoes grown in Korean soil, Suwon No. 118 and Suwon No. 147 were applied as the samples during growing period, and 15 varieties of swee tpotatoes as the samples or comparisons among them. As the results of the studies followings were obtained. Changes of the chemical compositions of root tuber during growing period. 1. Total weights of root tubers and mean weight per root tuber were increased gradually as grew with the values of Suwon No. 147 is higher than that of Suwon No. 18 except the weight of Suwon No. 147 on September 9. 2. The moisture content of the roots were fairy uniform. 3. While the starch contents and crude starch yield in the root tuber were gradually increased with almost parallel as grew except the values of Suwon No. 147 on September 7. were markedly higher. 4. The total weight of the Sweet potatoes per Dan-Bo (about 0.25 acre) showed increased values with Suwon No. 147 is higher than Suwon No. 118 except the unexpected lower weight of Suwon No. 147 on September 9. and the crude starch yield of Suwon No. 147 per Dan-Bo also showed higher values than that of Suwon No. 18 with almost parallel increase of them as they grew. 5. Reducing sugar contents of them showed gradual decreases at earlier stages then increases at latter stages as grew, and total sugar and sucrose of them also showed gradual increases except extremly higher contents of Suwon No. 147 and lower values of Suwon No. 118 on September 9. 6. Total protein and soluble protein contents of them showed that initial and last stages of the growth are in higher values but middle stages are fairy low values with a little changes of difference between total protein, and soluble protein. The comparisons among those varieties. 7. The moisture contents of root tuber varies from 63% to 72% among them. 8. The starch contents of Suwon No. 18 (23.9%) is highest value among them, Ko-Ke No. 14 and Won-Ki successively lower and Dae-Nong No. 45 is the lowest one. Crude starch yield (%) of Ko-Ke No. 14 and Won-Ki successively lower and Dae-Nong No.45 is the lowest one. Crude starch yield (%) of Ko-Ke No. 147 is highest value, Suwon No. 118, Won-Ki are successively lower and Do-Ip is the lowest one. 9. Won-Ki is highest value in reducing sugar content, and Do-Ip No. 2 is lowest one in it. The sucrose content of Chil-Bok is highest and Won-Ki is lowest among them. Soluble total sugar content of Yu-Sim is in highest and Chun-Mi is in lowest value. 10. Total protein content showed that Suwon No. 147 is in highest value and Yu-Sim is in lowest one. On the other hand, soluble protein contents showed that Chil-Bok is in highest value and Yu-Sim is in lowest one.

• Korean Journal of Medicinal Crop Science
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• v.16 no.4
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• pp.211-217
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• 2008

To find up using of more efficient white ginseng, white ginseng was dried on various temperature (70, 80, 90,100, 110, 120, 130 and $140^{\circ}C$) with far-infrared drier and analyzed the composition of ginsenoside, carbohydrate, organic acid content and color. The type of ginseng shape was sliced and dried main and fine root, separately. As heating temperature increased, total ginsenoside content increased on main root, its content was the highest at $130^{\circ}C$, while decreased on fine root. Soluble carbohydrate content was the highest at $70^{\circ}C$ both on main and fine root. Increase of Re, Rc and Rb2 content was increased more high at $130^{\circ}C$, especially. But on fine root, content of Rg1, Rg3, Rf and Rb3 was increased and Re, Rc,Rb1 and Rb2 were decreased by the increased of temperature. As heating temperature increased, lightness of both main and fine root were decreased. Redness and yellowness of both main and fine root was increased to $120^{\circ}C$ and $100^{\circ}C$, respectively and decreased over this temperature.

• Food Science and Preservation
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• v.18 no.5
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• pp.700-705
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• 2011

The physicochemical qualities, antioxidant activities, and polyphenols composition of eight kinds of cloud and clear apple juice products marketed in Korea were investigated. The acidities of eight kinds of cloud and clear apple juice products were in the range of 0.299~0.556 and showed no significant difference (p<0.05). The soluble solid contents of the cloud type were higher than those of the clear type which had higher reducing sugar contents. The color value and turbidity of the cloud type were also higher, but the vitamin c contents showed no significant differences. The total phenolic contents of the cloud type (1.13~1.42 g/L) were four fold to eight fold higher than the clear type (0.12~0.32 g/L). Nine polyphenolic compounds, including chlorogenic acid, caffeic acid (-)-epicatechin, quercitrin, phloridzin, and 5-hydroxymethyl furfural (5-HMF), were isolated by HPLC analysis, and the total amount of the cloud type (319.37~985.63 mg/L) was higher than that of the clear type (92.88~214.39 mg/L). The antioxidant activities, by DPPH and FRAP assays, of the cloud type showed stronger than those of the clear type. The antioxidant activity and the color value were highly correlated with total phenolic content and polyphenols content (r>0.95).

• Journal of the Korean Society of Industry Convergence
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• v.10 no.3
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• pp.137-141
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• 2007

The sugar content of persimmon fruits was decreased when food-waste compost was used. Dungsi was brighter with yellow color than that of control. The Gabjubaekmok was darker than that of control with red color. It was suggested that taste of astringent was reduced because total phenol and soluble tannin contents were reduced by that compost. The vitamin C content of persimmon fruits during storage was higher than that of control. Stability of persimmon fruits by that compost and usual compost was about the same at room temperature. At low temperature, hardness of persimmon fruits was maintained for 20days. Hardness and reducing sugar contents of persimmon fruits were increased by food-waste compost. The result was shown that there was no effect on composition of persimmon fruits by food-waste compost and maintaining hardness at room temperature, but at low temperature, the composition of persimmon fruits was changed.