• Food Science and Preservation
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• v.15 no.4
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• pp.562-567
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• 2008

To develop human risk assessment protocols, we explored housekeeping gene and cytokine expression in mouse spleen cells using Rt-PCR. We normalized housekeeping gene expression by RT-PCR; gene expression was highly uniform in potato leafs and mouse spleen cells. We measured the expression of frequently used housekeeping genes, such as those encoding APRT, $\beta$-tubulin, Actin, Hsp 20.2, Cyclophilin, 18S RNA, Efla, Tbp, GAPDH, $\beta$-actin, Tuba2, Hprt, Cyclophlin A, Tfrc, and RPL13A in mice fed GM or non-GM potatoes. Housekeeping gene expression did not show any significant differences between GM and non-GM potato-fed mice. The murine model of potato-fed mice did not express IL-4 and IL-13 at a significant levels.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.1
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• pp.66-72
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• 2017

Potato greening determines the shelf life and affects the marketability of this tuber. Various stresses during handling and storage interact to affect the tuber's physiological status and can affect the rate of greening. This study investigated the effects of storage temperature on tuber greening and shelf life in unwashed and washed potatoes of the cultivar Superior. Physiological and biochemical changes were examined during 15 days at room temperature ($23{\pm}2^{\circ}C$) under cool-white fluorescent light after storage for 1 month at different temperatures ($4^{\circ}C$, $20^{\circ}C$). Hunter a values were negative (-) for washed potatoes after 3 days (-0.8) and 15 days (-2.5) at room temperature following 1 month of storage at $4^{\circ}C$ while positive (+) values were observed for unwashed potatoes after 15 days at room temperature. The Hunter ${\Delta}E$ values of washed potatoes previously stored at $4^{\circ}C$ for 1 month increased after 3 days at room temperature compared with those of unwashed potatoes. The total chlorophyll content of washed potatoes was higher than that of unwashed potatoes. The highest correlation was observed between the Hunter ${\Delta}E$ value and Hunter a value (-0.93506), while a positive correlation coefficient (0.89806) was observed between greening criteria and Hunter ${\Delta}E$ value by using colorimetry. We conclude, therefore, that there is a biosynthetic link between temperature-induced chlorophyll accumulation and tuber greening in storage.

• Food Science and Preservation
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• v.30 no.1
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• pp.155-169
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• 2023

Jerusalem artichoke (JA, Helianthus tuberosus L.) has a great potential to enhance the quality of yakju due to the plentiful inulin content which is functional and indigestible carbohydrate in human. In this study, the optimal preparation conditions such as the added amount and steam treatment of JA were investigated to improve the quality of yakju. As the amount of JA added to yakju increased, alcohol production decreased, whereas fermentation was performed well when the steam-cooked JA was added to yakju. The pH and total acidity of yakju decreased and increased, respectively, when the amount of JA added to yakju increased, whereas pH and total acidity of yakju increased and decreased, respectively, when the steam-cooked JA was added to yakju. The free sugar and organic acid contents of yakju increased and decreased, respectively, when the amount of JA added to yakju increased, whereas those of yakju decreased when the steam-cooked JA was added to Yakju. Amino acid content of JA decreased as the amount of JA added to yakju increased and that of JA significantly decreased when the steam-cooked JA was added to yakju. In the sensory evaluation analysis, the addition of 10% unsteam-cooked JA to yakju was the best when considering sweetness, flavor, sourness, and overall preference of yakju supplemented with JA. Consequently, utilizing JA to yakju may contribute to the improvement of the quality of yakju.

• Korean Journal of Environmental Agriculture
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• v.20 no.2
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• pp.116-121
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• 2001

To observe the stimulating effects of low dose ${\gamma}$ - radiation on the dormancy breaking and physiological activity, potato (Solanum tuberosum L. cv. Dejima) were irradiated at the dose of $0.5{\sim}30$ Gy. Low dose ${\gamma}$ - radiation exhibited promoting effects on the sprouting rate within the range of optimum dose of 1 Gy and 2 Gy and on the sprout length within the range of optimum dose of 2 Gy and 4 Gy. Regardless of storage duration and irradiation doses, the number of sprouts was enhanced. The number of sprouts, which were reserved for 15 days after production (DAP), were significantly increased under 4, 8 and 16 Gy irradiation. The growth of 45 DAP sprouts was extremely stimulated under 4 Gy irradiation accompanying the increase of peroxidase activity in the plantlet. In this study, it was also suggested that the activities of antioxidative enzymes of potato plantlets were not related to the irradiation dose during the plantlet development with the exception of decrease in catalase activity.

• Horticultural Science & Technology
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• v.19 no.4
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• pp.515-520
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• 2001

To observe the stimulating effect of low dose ${\gamma}$ radiation on the dormancy breaking and growth, microtubers of two potato cultivars (Solanum tuberosum L. cv. Dejima and cv. Superior) were irradiated at the dose of 0.5-30 Gy. Though it varied with cultivars and storage duration, sprouting rate, plant growth and tuber yield were promoted by 2-8 Gy irradiation in microtuber of 'Dejima' stored at low temperature. On the other hand, in microtuber of 'Superior', sprouting rate was promoted by 2 and 4 Gy irradiation, and the growth and tuber yield by 4 Gy irradiation. These results suggest that low dose of ${\gamma}$ radiation could have stimulating effects on the dormancy breaking of microtuber and potato growth.

• Culinary science and hospitality research
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• v.13 no.2
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• pp.254-259
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• 2007

The control of enzymic browning in potato slices by the use of citrate and phosphate buffer at different pH values and concentration was investigated. Minimally processed potatoes were stored at $5^{\circ}C$ and $20^{\circ}C$ followed by dipping in distilled water, citrate buffer (pH $3.0{\sim}5.0$) and phosphate buffer (pH $5.0{\sim}7.0$). The color characteristic was measured after storage at $5^{\circ}C$ and $20^{\circ}C$ for 24 hours. Treatment effectiveness was greatly improved by reducing pH and temperature. The citrate buffer was more effective than phosphate buffer in the browning inhibitory capacity. The citrate buffer (pH 3.0) showed the most anti-browning effect in this condition and more effective inhibition of browning by increasing concentration of treatment solution. The phosphate buffer (pH 5.0) treatment showed more effectiveness than concentration of 0.5 M of citrate buffer treatment.

• Korean Journal of Food Science and Technology
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• v.24 no.6
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• pp.547-551
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• 1992

The antioxidative effects of Rhus javanica $Linn{\acute{e}}$ ethanol extract (RE) with or without some synergists were determined by measurement of POV and TBA of oil in ramyun and potato flake fried in palm oil or lard. RE with ascorbic acid and with tocopherol significantly increased the oxidative stability of ramyun. The results obtained from sensory evaluation were similar to those of POV and TBA values. RE with phosphoric acid and with ascorbic acid retarded the oxidation of potato flakes fried in palm oil or lard during storage.

• Korean Journal of Food Science and Technology
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• v.16 no.4
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• pp.388-391
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• 1984

The purpose of this report was to investigate change in glycoalkaloid content (${\alpha}-chaconine$, ${\alpha}-solanine$) which contained in the cortex and medulla part during storage of two varieties of potato, Irish Cobbler and May Queen at $1^{\circ}C$ and $20^{\circ}C$. The tubers of both varities stored at $20^{\circ}C$ showed sprouting and ${\alpha}-chaconine$ and ${\alpha}-solanine$ contained in cortex part increased, particularly the extent of increase was more noticeable in May Queen than in Irish Cobbler. The content of glycoalkaloid in tubers stored at $1^{\circ}C$ also increased continuously. A small amount of ${\alpha}-chaconine$ was detected in the medulla part of both varieties, but ${\alpha}-solanine$ was not detected at all.

• Korean Journal of Environmental Biology
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• v.19 no.4
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• pp.270-277
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• 2001

To observe the stimulating effect of low dose ${\gamma}$ radiation on the dormancy breaking and growth, microtubers induced in vitro of two potato (Solanum tuberosum L. cv. Dejima and cv. Superior) cultivars with different storage duration were irradiated with ${\gamma}$ radiation at the dose of $0.5{\sim}30$ Gy. Sprouting rate, growth and tuber yield of ‘Dejima’ microtuber were increased by ${\gamma}$ radiation in the range of $2{\sim}16$ Gy. In the microtuber of ‘Superior’, the sprouting rate was promoted by 2 Gy and 4 Gy irradiation, and the growth and tuber yield by 0.5 Gy and 4 Gy irradiation. There were not that much difference in chlorophyll content of potato plantlet by the low dose ${\gamma}$ irradiation. These results suggested that low dose ${\gamma}$ radiation stimulated the dormancy breaking and potato growth.

• The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
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• v.19 no.3
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• pp.146-153
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• 1990