• Journal of Bio-Environment Control
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• v.25 no.4
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• pp.351-358
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• 2016

This study investigated the effect of different relative humidity (RH) regimes on graft healing of grafted seedlings of watermelon (Citrullus vulgaris Schrad.). Two watermelon cultivars ('Speed' and 'Sambok Honey') were grafted onto the 'RS-Dongjanggun' bottle gourd rootstock (Lagenaria siceraria Stanld.) and the grafted seedlings were maintained under one of three relative humidity regimes, 95-96% [1.1-0.8 (day) or $0.8-0.6(night)\;g{\cdot}m^{-3}$ vapor pressure deficit (VPD)], 97-98% [ 0.7-0.4 (day) or $0.5-0.3(night)\;g{\cdot}m^{-3}$ (VPD)], or 99-100% [0.3-0.0 (day) or $0.2-0.0(night)\;g{\cdot}m^{-3}$ (VPD)] according to the Mollier diagram based on the air temperature of $25^{\circ}C\;day/18^{\circ}C\;night$ with 16 h photoperiod per day. Among the RH treatments, 97-98% significantly increased plant height and fresh weight of the rootstock and scion of the 'Speed' and it also enhanced the graft union connection of both cultivars after two days of grafting. However, plant height and thickness of the scion of 'Sambok Honey' was increased by the 99-100% RH treatment. Furthermore, both cultivars grown in the 95-96 and 97-98% RH treatments consisted of lower levels of endogenous $H_2O_2$ and less activities of antioxidant enzymes which illustrated the occurrence of less oxidative stress. Hence, the results of this study identified the optimal RH level for the graft healing of watermelon seedlings.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.5
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• pp.566-572
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• 1992

Proximate composition and the contents of free sugars, minerals, fatty acids, amino acids and in vitro digestibility of mixed pollen load were analyzed. The protein in pollen load per 100g was 25.2g, lipid 5.4g, non-fibrous carbohydrate 50.0g and fiber 10.4. Free sugars in pollen load, as dry basis g per 100g, was fructose 26.6g, glucose 13.1g, sucrose 0.2g, maltose 1.3g, melezitose 0.02g and F/G ratio was 2.0. The content of mineral in pollen load was in the order K > P > Mg > Ca > Fe > Na > Mn > Zn > Cu. Unsaturated fatty acid of pollen load was about 69.1% and polyunsalturated fatty acid being about 50.3%. The ratios of SFA : MUFA : PUFA and PUFA : SFA were 0.61 : 0.37 : 1.00 and 1.63 respectively. The total amino acid contained in pollen load 22,337.5mg/100g and total essential amino acid was 39.2% of the total amino acid. proline was the most abundant amino acid (2,824.7 mg/100g),followed by Glu, Leu, Asp, Val, Phe, Ile, Ala and Thr. E/T ratio of protein in pollen load was 2.03 ; protein score, 65.2(Lys) : A/E ratio(egg), 61.7(Lys) : amino acid score, 51.7% after 1hr and on non-fibrous carbohydrate was 80.6%. But that of protein was 67.3% after 1hr, 75.5% after 2hr.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.1
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• pp.7-14
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• 2006

The antioxidative activity and the related parameters of hot water extracts obtained from 16 medicinal plants were tested. The extraction yield was the highest in Salvia miltiorrhiza Bunge $(36.49\%)$ pH range was $4.00\~5.92$ in all samples. Absorbance at 280 nm was examined to determine aromatic compounds content. The absorbance of $250{\mu}g/mL$ sample was the highest in Prunella vulgaris Linne var. lilacina Nakai (2.872) and below 0.5 in Cirsium maackii, Crataegus pinnatifida Bunge and Zizyphus jujuba Miller. Also, absorbance at 420 nm was high in order of Prunella vulgaris Linne vu. lilacina Nakai (1.312), Zea mays Linne (0.917) and Inula japonica Thunberg (0.725) Total phenolic compounds contents was the highest in Prunella vulgaris Linne var. lilacina Nakai $(5.07{\pm}0.05\;mg/100g)$ and flavonoids contents was 2-fold higher in Salvia miltiorrhiza Bunge $(4.82{\pm}1.16\;mg/100g)$ than the other samples. Electron donating abilities of Zizyphus jujuba Miller, Cornus officinalis Siebold et Zuccarini and Salvia miltiorrhiza Bunge were over $90\%$ at $1000{\mu}g/mL$. Reducing power had similar tendency to electron donating ability while reducing power was significantly lower in samples compared to BHT. Two samples (Prunella vulgaris Linne val. lilacina Nakai and Inula japonica Thunberg) were found to have more than $50\%$ nitrite scavenging effect at $500{\mu}g/mL$ while 8 kinds samples (Zizyphus jujuba Miller, Cornus officinalis Siebold 81 Zuccarini, Chrysanthemum indicum Linne, Prunella vulgaris Linne var. lilacina Nakai, Inula japonica Thunberg, Acanthopanax sessiliflorum Seeman, Salvia miltiorrhiza Bunge and Curcuma longa Linne) showed more than $50\%$ nitrite scavenging effect at $1000{\mu}g/mL$. Prunella vulgaris Linne var. lilacina Nakai showed significantly stronger nitrite scavenging effect than other samples, and its activity was $59.62{\pm}1.573\%$ and $80.58{\pm}0.300\%$ at concentrations of 250 and $1000{\mu}g/mL$, respectively.

• Journal of agriculture & life science
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• v.46 no.4
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• pp.85-92
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• 2012

This study was conducted to develop a set of EST-SSR marker for the purity test of commercial F1 hybrid cultivars in the watermelon. A total of 353 EST-SSR were selected and tested on seven F1 cultivars and their 11 parental lines achieved from NH Seeds Inc., Korea. Among tested 96 primer sets, WMU0056 for 'Orange', WMU0400 for 'Heukbo', WMU0056 and WMU0400 for 'Sindong', and WMU0056 and WMU0400 for 'Serona' revealed polymorphisms between the parental lines and heterozygosity from these F1 cultivers. Of 122 primer sets tested for 'Haedong', WMU0056, WMU0400, WMU0580, WMU1211, WMU4136, and WMU448 showed polymorphisms that were appropriate for the F1 purity test. WMU0056 and WMU0400 can be useful for 'Haedong', as well. Relatively low polymorphisms between parental lines were detected for 'Kulnara'(5%) and 'Hwangpea'(2%), and therefore, all 353 primer sets were tested on these cultivars. As the result, WMU5339 and WMU7003 were found to be useful for the F1 purity test in 'Kulnara' and 'Hwangpea', respectively. Using these EST-SSR markers developed by ICuGI, hybridity of the seeds for four F1 cultivars produced from farmers was evaluated, and levels of the F1 purity higher than 97.5% was observed from all seed populations. Our results indicated that the watermelon EST-SSR marker information posted in ICuGI could be utilized for developing codomiant and locus-specific markers that are highly effective for the F1 purity test.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.9
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• pp.1359-1365
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• 2010

This study investigated effects of types of added sugar on alcohol fermentation of oriental melon. According to the results, pH was not significantly different according to types of added sugar and fermentation process. Total acidity increased with fermentation process in all groups by recording around 1.4% at the ninth day of fermentation. For sugar content, its initial level was $22^{\circ}Brix$, and alcohol fermented oriental melon fluids added by sucrose, fructose and glucose recorded similar levels or $6.6{\sim}6.8^{\circ}Brix$ while the fluids added by honey and fructo-oligosaccharide showed a slightly higher level or $8.1^{\circ}Brix$ at the ninth day of fermentation. Although free sugar content was different in the early phase of fermentation according to types of added sugar such as sucrose, fructose and glucose, it reduced with fermentation process to nearly non-detection at the ninth day of fermentation. As organic acids, lactic acid and acetic acid were observed in all phases of fermentation and their contents became higher gradually with fermentation process. Alcohol content showed the highest level in alcohol fermented oriental melon fluid added by sucrose by recording 12.80% and was relatively low in the fluids added by fructose and oligosaccharide. For alcohol, acetaldehyde, n-propanol and iso- amylalcohol contents were not significantly different according to types of added sugar and methanol content was the lowest in the fluid added by fructose by recording 84.99 ppm.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1805-1812
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• 2013

The quality and sensory characteristics of Misutkarus, made from immature-whole green rice (IWGR) and barley (IWGB), and their cookies were assessed. Misutkarus of IWGR and IWGB showed a significantly higher water absorption index and viscosity, as well as higher hydrolysis rate by ${\alpha}$-amylase, resulting in higher amount of reducing sugar than those of mature brown rice and barley. The cookies made with 30% Misutkarus of IWGR and IWGB showed harder texture, lower spread ratio, darker and more reddish color than cookies with 100% wheat flour (control). For sensory evaluation, the beverage was prepared by mixing Misutkarus, milk and honey, and the beverages of IWGR and IWGB could not provide acceptable sensory quality due to reduced nutty taste and stronger greenish aroma. However, when added to prepare cookies, 30% Misutkarus of IWGB imparted the favorable taste, aroma, texture and overall preference by presenting no significantly different sensory characteristics with wheat flour.

• Journal of Bio-Environment Control
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• v.21 no.1
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• pp.33-38
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• 2012

Growth response of 'Sambokkul' watermelon grafted onto different rootstocks including 4 $Citrullus$ rootstocks and 3 other cucurbitaceous rootstocks was evaluated at two different temperature regimes. Significant reduction in plant growth rate was observed in plants grown at low temperatures (LT) as compared to those grown at normal or optimal temperatures. Relative growth reduction were 40~47% for vine length, 39~51% for total leaf area, 38~59% for shoot fresh weight, and 57~87% for plant dry weight, respectively. Watermelon rootstock PI 482322 showed comparable plant growth as the most popular rootstock 'Shintozwa' even at LT. 'Sambokkul' watermelon grafted onto watermelon hybrids, 'PI 271969 ${\times}$ PI 296341' and 'PI 271769 ${\times}$ Calhoun Gray', showed comparable plant growth as 'FR Dantos' bottle gourd rootstock. Index of growth ability at LT, which was calculated on the basis of reduced rate of vine length, dry weight and leaf area, was significantly high in $C.$ $martinezii$, 'Shintozwa', PI 482322, and 'PI 271769 ${\times}$ PI 296341' rootstocks (50% or higher) and low in own-rooted 'Sambokkul' or in watermelon plants on 'Knight' rootstock. Watermelon hybrids, 'PI 271969 ${\times}$ PI 296341' and 'PI 271769 ${\times}$ Calhoun Gray', showed better or at least comparable growth at low temperatures as compared to 'FR Dantos', confirming the feasibility of using watermelon rootstocks even in low temperature conditions.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.1061-1067
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• 2012

Rice cake is the most historical food which has been developed from settlement of agriculture and typical traditional food which has manufacture and food historical meaning. Because, the process of rice flour, raw ingredient of rice cake, tells remarkable food processing technology of our nation, and is original form of processed food that we has been taken before agricultural life begun. In this study, contents analysis method is used. Ingredients of rice cakes appeared in "Gyuhapchongseo" glutinous rice 12 times (42.8%), nonglutinous rice 10 times (35.7%), and the others 6 times (21.4%) used as the main ingredients of rice cake. the rice cake separated into 15 types (53.5%) of steamed rice cake, 2 types (7.1%) of pounded rice cake, 3 types (10.7%) of boiled rice cake, 7 types (25%) of sauteed rice cake, and 1 types (3.5%) of the others. it become data for knowing social and dietary culture of the time. And it is for presenting fundamental material of possibility of modern rice cake.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.132-140
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• 2011

The objective of this study is to evaluate the quality characteristics of turmeric powder Dasik, a Korean traditional cookie, prepared by different additions of turmeric powder(0%, 1%, 2%, 3%, 4%). The result of the study is as follows. As the level of turmeric powder in the formulation increased, the moisture contents of the samples increased. As the content of the turmeric powder increased, the L-values of the turmeric powder Dasik significantly decreased, and the a- and b-values also significantly increased. Also, the hardness, gumminess, springiness, cohesiveness and chewiness of the turmeric powder Dasik increased, whereas its adhesiveness decreased as the amount of turmeric powder increased. The sensory evaluation results showed that the 2% turmeric powder sample showed the highest preference scores; therefore, the 2% turmeric powder Dasik prepared with 98g of flour, 2g of turmeric powder, and 80g of honey was chosen as the most preferred product. It is expected that the development of Dasik added with functional food such as turmeric powder can influence the use of turmeric and increase the consumption of Korean traditional cookies.

• Journal of Bio-Environment Control
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• v.16 no.3
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• pp.167-173
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• 2007

This study was conducted to improve light environment of oriental melon cultivation in winter season. Three polyolefin foreign films (J-1, J-2, J-3) and three polyethylene domestic films (K-1, K-2, K-3) with different film thickness, ultraviolet ray interception and infrared ray absorption were used. As the result of this experiment, soluble solid of oriental melon fruit in K-3 was $14.3^{\circ}Brix$, those in J-3 and J-2 were higher by 1.3 and $0.8^{\circ}Brix$, respectively. Chromaticity (a value) of pericarp in K-3 was 0.5, those in J-3, J-1 and J-2 were higher by 3.3, 2.3 and 1.9, respectively. Especially, fermented and malformed fruit rates in J-1, J-2 and J-3 were decreased and marketable fruit rates were increased. Marketable yield in K-3 was 1,622 kg per 10a, those in J-1, J-3 and J-2 were increased by 31.2%, 23.8% and 18.5% compare to K-3, respectively. In this study, Polyolefin films (J-1, J-2, J-3) with thickness and infrared ray absorption ratio keeping higher heat conservation, therefore, soluble solid and chromaticity of fruit were increased, fermented fruit rate was decreased, and marketable fruit rate and yield were increased.