• Food Science and Preservation
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• v.10 no.4
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• pp.569-573
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• 2003

To determine the antimicrobial activity of methanol extracts form 'Formosa' plum against 4 kinds of pathogenic bacteria, the fermosa were got at different growth stages and were extracted using methanol, respectively. The Formosa methanol extracts treated with 5.0 mg/disc showed the highest antimicrobial activity against 4 kinds of pathogenic bacteria and those of Formosa 1-4(immature fruit), which thin out 10∼25 days before foal harvest, showed higher antimicrobial activity against gram positive and gram negative microorganisms than Formosa 5-6(mature fruit). Especially, the methanol extracts of Formosa 1 and 2 were exhibited the strongest growth inhibiting activities to these bacteria. The minimal inhibitory concentrations(MIC) of immature Fomosa methanol extracts was 320 $\mu\textrm{g}$/mL against Escherichia coli 0157:H7 and 160 $\mu\textrm{g}$/mL against Staphylococcus aureus respectively. The MIC of immature Formosa methanol extracts to Salmonella typhimurium and Listeria monocytogenes were 640 $\mu\textrm{g}$/mL. These results suggest that methanol extracs of immature formosa can be used as an effective natural antimicrobial agent in food.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.4 no.2
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• pp.45-57
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• 1998

Immature and mature plums(Prunus salicina L.) were coated with calcium-added methylcellulose(CaMC) and hydroxypropylmethyl-cellulose-15(CaHPMC-15). Physicochemical, nutritional and sensory characteristics were compared during the 8-day storage period at $30^{\circ}C$. Irrespective of maturity, pH of plums increased and the titratable acidity decreased during storage. Free sugars such as glucose, fructose, sucrose and sorbitol were eventually decreased during storage, but Ca-added cellulose coatings influenced on the prevention of free sugars from decreasing especially in mature plums. Vitamin C contents in immature and mature plums became decreased during storage, but the coatings took effective on its retention. Changes of malic acid, the major organic acid in plums were appeared the same tendency as vitamin C during storage. Results of sensory evaluation showed the development of red color in peel and the softening of plum tissue, and also showed that the overall eating quality and appearance generally decreased during storage. However, the coated plums either CaMC or CaHPMC-15 exhibited the better sensory characteristics. As though the significant difference in postharvest storage quality were not found between the two coatings, CaMC and CaHPMC-15 coatings significantly contributed to the improvement of overall storage quality, especially the retention of vitamin C and organic acids only on the mature plums.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.2
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• pp.197-202
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• 2013

The objective of this study is to evaluate the anti-cancer and anti-inflammatory activities of plum (Formosa, Oishiwase, Soldam) for the future development of functional food products. To determine the anti-inflammatory effect of different types of plums, the inhibitory effect of plum extracts on nitric oxide (NO) production were measured in lipopolysaccharide (LPS)-stimulated Raw 264.7 mouse macrophage cells and human cancer cell lines (A549, Ags, Hela, Hep3B). Among the three different plum cultivars, Oishiwase at a concentration of 1 mg/mL showed the highest inhibitory effects on NO production (%) in Raw 264.7 macrophage cells. Moreover, Oishiwase exhibited a higher anti-cancer activity against A549 (renal carcinoma, 50%), Ags (gastric carcinoma, 35%), HeLa (cervical carcinoma, 50%), and Hep3B (hepatocellular carcinoma, 31%) at a concentration on 1 mg/mL, respectively, compared to Formosa and Soldam. Our findings suggest Oishiwase plum extracts may serve as potential dietary sources of natural health promoting substances.

• The Korean Journal of Food And Nutrition
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• v.35 no.6
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• pp.499-512
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• 2022

This study investigated the quality characteristics and antioxidant effects of rice cookies containing different percentage of freeze-dried plum powder (3%, 5%, 6%, and 12%). The density of the dough and the thickness of the rice cookies from the control group and the additive group were not significantly different. The pH value of the dough, its moisture content and spread factor, as well as the Hunter's L and b values of the rice cookies significantly decreased as the amount of dried plum powder added increased. However, the sweetness, hardness, thickness, Hunter's a value, total polyphenol, total flavonoid and anthocyanin contents, DPPH and ABTS free radials scavenging activity, and ferric reducing antioxidant power of the rice cookies significantly increased as the amount of dried plum powder added increased. Overall, the results of this study showed that adding dried plum power enhanced the antioxidant activities and quality characteristics of rice cookies.

• Microbiology and Biotechnology Letters
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• v.44 no.4
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• pp.493-496
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• 2016

Peach rosette mosaic virus (PRMV) is a plant virus that was first reported in 1933 by Peach. It can infect hosts including peach, grape, blueberry, dandelion, plum, cherry tree, and weeds. PRMV is non-reportable in Korea, but it is designated as a controlled virus requiring plant quarantine. In this study, for the rapid and specific detection of PRMV, we developed an assay using loop-mediated isothermal amplification (LAMP). Comparison between conventional polymerase chain reaction (PCR) methods (real time-PCR and nested PCR) and LAMP for the detection of PRMV revealed an equivalent level of sensitivity by all the tested methods. For the LAMP assay, outer primer sets were used to amplify a 264-bp PCR product, which was then digested using the restriction enzyme Pvu II (CAG/CTG), and the visualization of two digestion fragments (207 + 57 bp) indicated a positive reaction. The developed LAMP assay for PRMV is expected to enable the rapid monitoring of PRMV in plants.

• Asian Journal of Turfgrass Science
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• v.12 no.3
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• pp.195-214
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• 1998

The leaf persisting and seasonal leaf color characteristics of deciduous woody landscape plants were investigated through the field survey in Suwon region. The leaf period was about 270 days from March 20, 1992 when Prunus padus was leaf spreading to December 17, 1992 when Lonicera sempervirens was leaf falling. The plants of leaf period over 240 days were Elaegagnus umbellata var. coreana, Salix pseudo-lasiogyn, Ligustrum obtusi-folium, Rosa multiflora, Lonicera sempervirens and Clematis viticella. The woody landscape plants bearing the red leaf by KBS standard color number before fall foliage coloring were Prunus salicina, Berberis thunbergii 'Atropurpurea', Acer platanoides 'Red King', Acer palmatum var. Pendula 'Crimson Queen', Parthenocissus tricuspidata, Nyssa sylvatica, Acer palmatum var. sanguineum, and the yellow leaf, Berberis thunbergii Variegata 'Aurea', Physocarpus opulifolius 'Luteus', and Forsythia koreana 'Seoul Cold', Ligustrum X vicaryi which is variegation. The fall foliage color period was about 100 days from September 6, 1992 when Euonymus alatus was fall foliage coloring, to December 17, 1992 when Lonicera sempervirens was leaf falling. (Table 24) And in terms of color based on KBS standard color number, 60.7% of fall foliage were yellow, 37.4%, red, respectively.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.23 no.3
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• pp.133-141
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• 2017

This article described the development of transparent antimicrobial oxo-biodegradable (AOB) film with the function of enhanced freshness of food by employing oxo-biodegradable masterbatch (MB) and antimicrobial MB together with organic metal salt, organic acid, or unsaturated fatty acid. Antibacterial test of the AOB film with the different contents of the antimicrobial MB resulted in the significant freshness extension of plum. Tensile strength and elongation rate of the AOB films before UV treatment were similar to those of polyethylene films used as control. The reduced mechanical properties of AOB film after UV treatment (340 nm) suggested that the AOB film could be degraded by oxo biodegradation. The developed AOB films can effectively prevent decomposition of food by providing antibacterial function and preserving freshness.

• Food Science and Preservation
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• v.3 no.2
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• pp.155-170
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• 1996

In order to determine the physiolosical characteristics of plum fruits(Oishi wase) during maturation and guilty according to temperature after harvest, (2-chloroethyl) phosphonic acid(ethphon) 390ppm was sprayed on plum tree 11days before commercial matuarity in Suwon area. And also this study was acted to investigate fruits quility(Formosa) influenced by temperature(room, low) and polyethylene films(0.03, 0.06, 0.1mm), 1. Effect of ethphon on the fruits maturation and fruits(Oishi wase) quility according to temperature ofter harvest. Ethephon stimulated fruits ripening but the firmness was reduced rapidly. Soluble solids and titratable acidity was not very different than each treatment. Carbon dioxide and ethylene production were advanced and the production peak were shown earlier by ethephon treatment as compared with control fruit. Anthocyanin development was enhansed rapidly by ethephon treatment but it exerted a bad influence on fruits color after harvest, The soluble sugars in fluits were mainly glucose, sucrose, and fructose. Those content were higher in treated fruit than control. The organic acid was mainly malic acid. The shelf life was less than about 5days at room temperature and about 10 days at low temperature. 2. Fruits(Formosa) quility as affected by polyethylene film bagging. The polyethylene films well maintained the firmness both room and low temperature. Low temperature was more effective in maintaining titratable acidity than room temperature, especially polyethylene films. On the Other hand, soluble solids content was not shown wide differance between room and low temperature. Polyethylene film showed a high resperation rate, the rate was higher at room temperature than low temperature and thicker films revealed higher rate. Otherwise, ethylene production was low in all treatment Polyethylene film inhibited the coloration of fruits, decreased anthocyanin content. Fruits coloration delayed by low temperature in control. The shelf life of plum fruits was about 6 days at room temperature and 13 days at low temperature in control Polyethylene film had no advantage on shelf life both at room and low temperature.

• Journal of Food Hygiene and Safety
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• v.15 no.2
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• pp.88-94
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• 2000

The purpose of this presents is to investigate, using natural food extracts(Green tea; Camellia sinesis, Du'chung; Eucommia ulmoides Oliver, Eu sung cho; Houttuynia cordate Thunb, Sam back cho; Saurus Chinensis, Baek hwa sa seal oho; Oldenladia diffusa Roxb., Laver; Porphyra tenera, Sea mustard; Undaria pinnatifda and Sea staghorn; Condium fragile) and juices(Sweet pepper; Capsicum annuum var. angulosum, Kale; Brassia oleracea var. acephala, Cucumber; Cucumis sativus, Onion; Allium cepa, Tomato; Lycopericon esculentum, Maesil; Prunus mume, Plum; Prunus salicina and Grape; Vitis spp.), the effect of natural plant components on the nitrite-scavenging under the different levels of pH. From the above mentioned extracts and juices, the content of vitamin C was detected, containing 65.1∼77.1 mg/100g, at the highest level in the Green tea, and followed by vegetables and fruits in order. The nitrite scavenging effect of teas, medicinal plants, and seaweed extracts, in the reaction system under the condition of pH 1.2, were 57.0∼100%, 50.0∼100%, and 18.0∼99.0%, respectively. Especially, the nitrite was scavenged to the level of 100%1 when 10 ml of kale and 5 ml of maesil Juice

• Journal of the Economic Geographical Society of Korea
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• v.12 no.3
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• pp.260-276
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• 2009

Niagara Region in Canada is located in the Northeast industrial area of North America which experienced severe de-industrialization since the 1960s. Since the climate there is very cold in winter time, agricultural activities can not be well practiced. However, this area became well-known to the world with the IceWine industry. This paper introduces and analyses how this became possible to find out factors contributing to the success and draw implications to other regions. Based on case studies on wineries, this paper concludes key factors of the success as innovative activities of founding fathers of leading wineries and cooperations among governments, universities, and wineries of the region.