• Korean Journal of Plant Resources
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• v.22 no.5
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• pp.438-445
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• 2009

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%.

• Food Science and Preservation
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• v.19 no.3
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• pp.337-343
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• 2012

The objective of this study was to characterize three different commercial (A, B and C) and two handmade (HM-AP, atmospheric pressure; HM-RP, reduced pressure) strawberry jams in relation to soluble solids, pH, total acid, total polyphenol, anthocyanin, color values, texture properties, and sensory evaluation. The soluble solid contents varied from 62.33 to 68.33 $^{\circ}Brix$, and the pH ranged from 3.59 to 3.70. The color L and a values were the highest in the HM-RP strawberry jam (p<0.05). The total polyphenol contents of commercial jams A, B, and C were 56.10, 97.59, and 105.85 mg GAE/100 g, respectively, and those of the HM-AP and HM-RP of handmade jams were 156.13 and 189.94 mg GAE/100 g. The anthocyanin contents of A, B, and C commercial jams were 1.51, 0.95, and 0.80 mg/100 g, respectively, and those of the HM-AP and HM-RP handmade jams were 2.64 and 9.16 mg/100 g. The phenolic contents of the HM-RP jam were significantly much higher than those of the other jams. The hardness ranged from $5.67{\times}10^3$ (HM-AP jam) to $41.91{\times}10^3$ (jam B) dyne/$cm^2$, the jelly strength ranged from 40.08 (HM-AP jam) to 180.33 (jam B) dyne, and the strength ranged from 83.84 (jam C) to 302.93 (jam B) g. The sensory evaluation of the color, flavor, sweetness, sourness, viscosity and overall acceptability of the HM-RP jam showed higher values than those of the other jams. Especially, the highest value of the color score was found in the HM-RP jam. The electon donating abilities of jams A, B, and C and of the HM-AP and HM-RP jams were 44.27, 41.70, 53.06, 69.08, and 73.21%, respectively. These results indicated that the HM-RP strawberry jam prepared with reduced pressure using micro-oxygen technology was a good source of phenolic compounds, total polyphenols and anthocyanin, and had a high level of antioxidant activity.

• Food Science and Preservation
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• v.18 no.4
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• pp.535-545
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• 2011

The nutrient composition, including the proximate composition and the mineral, vitamin, amino acid, and free-amino-acid levels, of baechu kimchi (Chinese cabbage kimchi) to which 14 kinds of seafood (flatfish, yellow corvina, sea beam, pollack gizzard shad, ray, gray mullet, skate, hairtail, anchovy, sea squit, pen shell, scallop, small octopus)were added was analyzed. The seafoods were added to salted cabbage at concentration of 10% (w/w) and the prepared seafood baechu Kimchi (BK) was stored at $5^{\circ}C$ for seven days. The levels of moisture (82.09-88.56%), crude lipid (0.31-0.64%), and crude ash (2.70-3.50%) did not differ much among the samples, but the level of crude protein of the BK-with-seafood samples (2.42-5.15%) was greater than that of the control BK (2%), without seafood. The Fe and Ca contents of BK with flatfish showed the highest values (4.1 and 74 mg/100 g, respectively). The vitamin A contents of BK samples with 14 different kinds of seafood were higher than that of the control BK. Moreover, the BK with sea squit had higher vitamin $B_2$ (0.90 mg/100 g) and vitamin C (8.48 mg/100 g) contents among all the BK-with-different-kinds-of-seafood samples. Total amino acids were detected in all BK-with-seafood samples, most of which had high levels of glutamic acid, aspartic acid, proline and alanine. Glutamic acid was the most abundant of all the amino acids. The major free amino acids were hydroxyproline, glutamic acid, alanine, proline, leucine, and valine, of which hydroxyproline was the most abundant. In conclusion, BK with seafood is thought to be a very good source of protein, which is very important from dietary life of humans.

• Food Science and Preservation
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• v.15 no.3
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• pp.469-476
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• 2008

Lactic acid fermentation of peach juice was carried out by using Lactobacillus plantarum KLAB21, a strain with a high level of antimutagenic activity, When the fermentation was carried out at 25, 30, 37 and $40^{\circ}C$, the highest level in the viable counts and acid production was obtained at $37^{\circ}C$. The sterilized peach juice showed a higher level of viable counts and acid production than the non-sterilized juice. And more viable counts and acid production were observed in the juice fermented by L. plantarum KLAB21 only than that obtained by a mixed culture of L. plantarum KLAB21 and Leuconostoc mesenteroides cells. When the lactic acid fermentation was performed for 5 days, the first 3 days of fermentation resulted in an increase of the viable counts from 8.2 to of 9.2 of log cfu/mL which is the highest level, as well as a decrease of the residual reducing sugar content from 5.6 to 0.1 % Decrease in the viable counts and m significant changes in the residual reducing sugar content were observed for further fermentation up to 5 days. However, the titratable acid content increased and the pH value decreased during the fermentation for 5 days to reach the highest titratable acid content (1,98%) and the lowest pH value (3.14) after 5 days of fermentation. HPLC analysis of the organic acids showed 1,236 mg% of lactic acid and 841 mg% of galacturonic acid contents in the fermented juice which were not detected in the fresh juice before fermentation. Antimutagenic effects of $100\;{\mu}L$ of the fermented peach juice supernatant were shown to be 97.7% against MNNG(N-methyl-N'-nitro-N-nitrosoguanidine), and 58.3% against NPD(4-nitro-O-phenylenediamine) in Salmonella enterica serovar Typhimurium TA100.

• Korean journal of applied entomology
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• v.26 no.2 s.71
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• pp.71-81
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• 1987

This study was conducted to study the effects of temperature on the oviposition, feeding and emergence of the azuki bean weevil(ABW) (Callesobruchus chinensis L.) in the stored beans. And ovipositional preference, hatching and emergence on the preference and non-preference hosts were also investigated. ABW has four generations a year and overwinters as larva stage in the bean grains. Optimum oviposition temperature of the ABW ranges from $25^{\circ}C\;to\;30^{\circ}C$. Oviposition preference in different hosts was in the order of azuki bean, mung bean, soy bean, kidney bean, black-soybean, pea. At $25^{\circ}C$, optimum development temperature emergence of period the ABW averaged 29 days on azuki bean, 31 days on mung bean, 49 days on soy bean, 46 days on black-soybean, 34 days on Pea. Percent hatch in different hosts was in the order of azuki bean, mung bean, soy bean, pea, black-soybean, kidney bean. But percent emergence was in the order of azuki bean, mung bean, pea, black-soybean, kidney bean. Especially, in azuki bean and mung bean, percentage of hatching and emergence was very high. And in soy bean and black-soybean, percentage of hatching was high but emergence was low. The kidney bean was hatching but not emergence at all. The longevity at the different temperatures appeared to be $4{\sim}5$ days at $35^{\circ}C,\;5{\sim}7$ days at $25^{\circ}C{\sim}30^{\circ}C$, $10{\sim}15$ days at $20^{\circ}C\;and\;19{\sim}24$ days at $15^{\circ}C$. Kidney bean of feeding non-preference host oviposited at Seed coat and Endosperm, but no larva developed. And cotyledon and embryo parts were not oviposited at all. The percentage of germination of egg laid bean grain and damaged bean grains was low. Especially, the percentage of germination of damaged bean grains was 0% on azuki bean, 5% on black-soy bean, 7% on Pea.

• Food Science and Preservation
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• v.10 no.3
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• pp.339-346
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• 2003

In order to improve some problems such as contamination of undesirable mold, mycotoxin production and excessive drying on the surface of traditional meju, we developed a capsule type-meju(CM) coated with steamed black bean and Aspergillus oryzae - rice koji(0.3％, w/w) mixture to surface of traditional meju and fermented at 25$^{\circ}C$ for 14 days under 80％ relative humidity. Contamination of undesirable mold on the surface of CM was not detected within 2 weeks and some genus Penicillium molds on control meju without koji were found naturally after 12 days of fermentation. The moisture content of meju was showed to be in the range of 34.7 - 29.4％ being 32.7％(w/w) of mean value. Titratable acidities in CMs prepared with black bean(BCM) and soybean(SCM) were much higher than that in control meju, and BCM was similar to SCM. Free sugar content in BCM(123.98 mg％) was 10 times and 2.1 times higher than that in control meju(15.02 mg％) and SCM(59.85 mg％), respectively. Amino type nitrogen content in control meju was 147.00 mg％ and its content in BCM(255.50 mg％) was 1.37 times higher than that in SCM(187.25 mg％). Total organic acid content in BCM(95.98 mg％) and SCM(1l9.98 mg％) were much higher than that in control meju(26.44 mg％), and then lactic and malic acid contents were markedly changed according to capsulation of meju. Lightness value(L) of Hunter color index was much higher in BCM than in SCM. Fatty acid composition of CM was not different as compared to control meju. Total free amino acid content in BCM(1039.70 mg％) was 4.4 times and 2.4 times higher than that in control meju(236.45 mg％) and SCM(556.07 mg％), respectively.

• Korean Journal of Plant Resources
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• v.25 no.1
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• pp.156-168
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• 2012

Chrysanthemum is a cut flower species that normally lasts for 1 to 2 weeks, in some cases 3-4 weeks. This has been attributed to low ethylene production during senescence. Reduction in cut flower quality has been attributed to the formation of air embolisms that partially or completely blocks the water transport from the vase solution to the rest of the cut flower stem, increasing hydraulic resistance which may cause severe water stress, yellowing, wilting of leaf, and chlorophyll degradation. Standard type chrysanthemum can be harvested when buds were still tightly closed and then fully opened with the simple bud-opening solution. Standard type chrysanthemum can also be harvested when the minimum size of the inflorescence is about 5-6 cm bud which opened into the first flower full-sized flower. While spray varieties can be harvested when 2-4 most mature flowers have opened (40% opening). Cut flowers are sorted by stem length, weight, condition, and so on. Standard chrysanthemum is 80 cm length for standard type and 70cm for spray type. Pre-treatment with a STS, plant regulator such as GA, BA, 1-MCP, chrysal, germicide, and sucrose, significantly improved the vase life and quality of cut flowers. It is well established that vase solutions containing sugar can improve the vase life of cut chrysanthemum. Chrysanthemum is normally packed in standard horizontal fiberboard boxes. Chrysanthemum should normally be stored at $5{\sim}7^{\circ}C$. Precooling resulted in reduction in respiration, decomposition, and transpiration activities as well as decoloration retardation. There was significant difference between "wet" storage in 3 weeks and "dry" storage in 2 weeks. In separate pulsing solution trials, various germicides were tested, as well as PGRs to maintain the green color of leaves and turgidity. Prolonging vase life was attained with the application of optimal solution such as HQS, $AgNO_3$, GA, BA and sucrose. This also retarded senescence in leaves of cut flower stems. Fresh cut chrysanthemum can be transported using a refrigerated van with $5{\sim}7^{\circ}C$. Increasing consumption and usage of cut chrysanthemum of various cultivars would require efficient transport system, and effective information exchange among producer, wholesaler, and consumer.

• Journal of The Korean Society of Grassland and Forage Science
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• v.12 no.3
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• pp.3-12
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• 1992

Forage grasses and legumes ar$\varepsilon$ the mam component of livestock diets in Canada. There are over 30 million ha of grassland in Canada and there is a large, undeveloped land base in fringe areas suitable for forage production. The short growing s season limits the grassland farming to the southern p parts of Canada. The win!er season is long and in most parts of Canada cold temperatures, fr$\varepsilon$ezmg, and thawing, and diseases exert sever$\varepsilon$ stress on overwintering forage plants. The development of persistent cultivars is essential for sustained production particularly in the fringe areas with short growmg s$\varepsilon$ason. The seasonality of dry matter production is a result of high growth rates in early summ$\varepsilon$r and low dry matter accumulation in late summer and fall. Innovative management practIces a and cultivars with improved regrowth capacity are n necessary to overcome such skewed production pattern and to extend effiectlVe grazmg season l Improved pasture production is an important part of reducing costs in livestock operations and remaining competitive. It is suggested that applying available technology would increase pasture productivity and reduce d$\varepsilon$pendence on stored feeds thus improving profitability of small producers in particeular. Reducing nutrient losses during harv$\varepsilon$stmg, s storage, and feeding is essential for improved production efficiency during confinement. The devclopment of low cost and labor saving methods of ensiling is critical for improved efficiency and profitability of forage based enterprises Livestock industries must respond to consumer preferences for low fat and cholesterol foods. Research and development of entire production systems is emphasized for dev$\varepsilon$loping viabl$\varepsilon$ enterprises. It is increasingly difficult to secure resources for r$\varepsilon$search, education, and extension, and alliane$\varepsilon$s and cooperation must expand among organizations with interests in forage based livestock systems.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.1
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• pp.35-41
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• 2006

Antibacterial activities of the trace elements in combination with the food additives were measured against 6 kinds of food-borne microorganisms such as Escherichia coli, Vibrio parahaemolyticus, Staphylococcus aureus, Bacillus cereus, Bacillus subtilis and Pseudomonas fluorescens. The difference of antibacterial activity was not shown among the kinds of food additives, such as dextrin, gelatin and collagen. Zn and Ge in combination with food additives had strong antibacterial effect. Especially, $1\%$ zinc acetate in combination with $1\%$ gelatin was more effective against P. fluorescens and S. aureus than against Bacillus sp., E. coli and V. parahaemolyticus. Minimum inhibitory concentration of zinc acetate in combination with $1\%$ gelatin appeared to be 0.5 mg/mL on S. aureus and P. fluorescens, and 1.0 mg/mL on E. coli, V. parahaemolyticus, B. cereus and B. subtilis. Minimum bactericidal concentration of zinc acetate in combination with $1\%$ gelatin appeared to be 0.5 mg/mL on P. fluorescens and 1.0 mg/mL on E. coli, V. parahaemolyticus, S. aureus, B. cereus and B. subtilis. The zinc acetate in combination with gelatin showed stronger inhibitory effect in acidic range below pH 6.0, and remained active even after heat treatment at $121^{\circ}C$ for 15 min. In comparison with control, the viable cell counts of fish pastes, which were coated with the solution containing both $1\%$ zinc acetate and $3\%$ gelatin, were decreased by more than 100-fold until the storage of 7 days at $10^{\circ}C$. The results indicate that the combined use of zinc acetate and some food additives could prolong the shelf life of fish pastes by 8 days or more at $10^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1278-1284
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• 2000

The study was performed to elucidate the effects of ethylene-absorbent on the quality of 'Fuyu' persimmon fruits in the MA package. Five persimmons were packed in a MA package film (low density polyethylene, 0.055 mm film thickness), and stored at $-0.5^{\circ}C$ for 60 days. Two persimmons were repacked in a MA package with or without ethylene absorbent $(1\;M\;KMnO_4+zeolite)$ and stored at $-0.5^{\circ}C$. Ten days later, these packages was moved to $2^{\circ}C$ or $25^{\circ}C$ storage room to examine the effect of the ethylene-absorbent on the quality of the fruits. Ethylene removal by enclosed ethylene absorbent in MA packaging reduced the rate of fruit respiration at $25^{\circ}C$, so that $O_2$ and $CO_2$ concentration in packing were maintained higher and lower, respectively, compared to control. These effects were not observed, however, in $2^{\circ}C$ post-storage. Fruit firmness and sugar composition were also influenced by ethylene absorbent, showing more delayed flesh softening and higher sucrose concentration in ethylene absorbent treated fruits than control. But ethylene-absorbent treatment lowered glucose and fructose concentration. That shows that ethylene could influence on sugar composition by inhibiting sucrose inversion to glucose and fructose. The production of ethanol and acetaldehyde was reduced by ethylene removal, but the effect was not so high as other quality indices.