• The Korean Journal of Food And Nutrition
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• v.35 no.4
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• pp.239-246
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• 2022

In this study, the dietary fiber content of 33 kinds of agricultural products and seaweeds was compared with that of raw products after heat treatment. To verify the total dietary fiber analysis method, the recovery rate was reviewed by measuring the total dietary fiber content for 4 standard certified substances. As a result, the recovery rate of the analysis value for the true value was 98.8%~103.1%, which was judged to be reliable. The total dietary fiber of vegetables ranged between 0.61~5.36 g/100 g for raw vegetables and 0.55~4.84 g/100 g for heat-treated vegetables. Among the 24 kinds of vegetables used in the analanalysis, the total dietary fiber content of heat-treated Korean radish (3.13 g/100 g) was the highest compared to that of raw radish (0.61 g/100 g). The total dietary fiber of beans was between 13.86~29.69 g/100 g for raw beans and 6.72~18.40 g/100 g for heat-treated beans. In particular, the total dietary fiber content of sword beans was the highest in both raw (29.69 g/100 g) and boiled (18.40 g/100 g) beans. The total dietary fiber content of the three types of seaweed was 1.93~4.85 g/100 g in raw seaweed and 0.99~5.72 g/100 g in heat-treated seaweed.

• Korean Journal of Environment and Ecology
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• v.36 no.6
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• pp.684-692
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• 2022

This study was conducted to assess ecosystem services provided for Saemangeum agricultural and life sites and surrounding areas and establish measures to enhance them. The ecosystem services in the Saemangeum region were found to be different depending on its land use type. Before reclamation, the quality of ecosystem service in the Saemangeum region was high in all aspects: supply, control, culture, and support service functions. After the reclamation, however, the quality of supply, regulating, and support services declined. Therefore, it is necessary to enhance the quality of regulating and support services provided by semi-natural habitats such as rice paddy and reservoirs to improve the ecosystem service of the Saemangeum agricultural and life site. The suggested service improvement includes transforming natural ecosystems, such as forests and rural areas, and vast agricultural land into rural tourism and ecotourism and strengthening cultural service functions centered on education and research related to agriculture. To this end, it is necessary to utilize large agricultural land and agricultural infrastructure to promote agricultural production and rural tourism and government support for areas where the aging population is a problem.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.317-317
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• 2022

Seakso 5, a maize hybrid, was applied for variety in 2021 by Gangwon Agricultural Research and Extension Services in Korea. This variety was bred to produce a purple extract of com husk. It shows purple color in the husk and cob and contains abundant anthocyanins. In this study, to obtain basic data on purple com 'Seakso 5' husk extract (PCHE), a husk extract was prepared and the contents of vitamins, amino acids and fatty acids were analyzed. The Seakso 5 husks were extracted with 30% alcohol and concentrated, after adding dextrin to the concentrate, it was spray-dried to prepare an extract. The PCHE were analyzed for vitamins, amino acids, and fatty acids by referring to the Food Code. As a result, three types of vitamins were detected, and their contents were vitamin B₁ 0.14 mg/100g, vitamin B₂ 2.30 mg/100g, and vitamin C 11.32 mg/100g. A total of 15 amino acids were detected in the PCHE, including aspartic acid and glutamic acid, and the content of aspartic acid was the highest at 3.02 mg/g. Simultaneous analysis of fatty acids Among 37 types, saturated fatty acids were palmitic acid (C16:0), stearic acid (C18:0), monounsaturated fatty acids were oleic acid (C18:1(n-9)), polyunsaturated fatty acids were linoleic acid(C18:2(n-6)c) and a-Linolenic Acid (C18:3(n-3)) were detected. Among the detected fatty acids, the content of palmitic acid was the highest at 40.75 mg/100g. In the future, These analysis results will be used as reference data for temporary food ingredient applications by the Ministry of Food and Drug Safety.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.319-319
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• 2022

Dill(Anethum graveolens L.) is a buttercup family, and flowers, leaves, stems, and seeds are all mainly used as spices. This study was carried out to discover and propagate genetic resources for the development of plant-derived medicinal fragrance materials, and to establish a database. In order to investigate the genetic characteristics of dill and to extract natural essential oils, 50 resources were parceled out the genetic resource center, sown, germinated, and then formally cultivated in the test research field. After sowing and propagation of 50 dill resources, the characteristics of each individual such as plant height, the diameter of polychasium during flowering, and the number of small inflorescences were investigated. The flowering period of dill was around May 31 to June 17, and about 10% of the proliferating population flowered around May 31. The plant length of dill was 32-14 lcm, and the length of petiole was 1~16cm, showing an average of 5cm. The color of the stem and leaf color was referred to the RHS Color chart, and the colors were classified as 44S, 19 V, and 75DI. Uses as many resources as possible with 35 resources equivalent to 19V. Inflorescences are lateral and opposite, polychasium inflorescences are somewhat flat at the upper part and have a diameter of 4.5~20cm, and divergent inflorescences are irradiated with 5~86 multiple flowers. The number of pedicels is 16-74, and the length of the pedicel is 1-18cm spread sideways or the length is different from each other.

• Smart Media Journal
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• v.12 no.8
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• pp.60-68
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• 2023

After COVID-19, hotel industry is rapidly experiencing changes in the business environment, and under the influence of the Fourth Industrial Revolution, hotel industry is striving to secure competitive advantages through differentiation, including the use of big data and the IoT in service provision, as well as the introduction of artificial intelligence(AI) robot services. This study analyzed the perceived value of AI robot services and their impact on usage attitudes and behavioral intentions of customers who have used hotels that have introduced AI robot services. The results of the study showed that the value of robot services perceived by customers who have used robot services in hotels is categorized into three dimensions: social, experiential, and functional, and all of them have a positive effect on usage attitudes, with social, functional, and experiential values having a positive effect on usage attitudes in that order. Attitude toward use was also analyzed to have a positive effect on behavioral intention, which is consistent with the value-attitude-behavior model. Therefore, it is necessary for hotels to improve the satisfaction of hotel guests through diversified services of AI robot service.

• Korean Journal of Food Science and Technology
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• v.45 no.5
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• pp.578-582
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• 2013

This study was carried out to investigate the effect of paprika (Capsicum annuum L.) to the quality of makgeolli fermented by nuruk at $23^{\circ}C$ for 6 days. The changes in pH, total acidity, ethanol content, color, antioxidant activity, total polyphenol content and sensory evaluation were determined. Our results showed that the pH decreased from 5.6-6.1 to 4.2-4.3 and the total acidity increased from 0.03-0.05% to 0.27-0.32% after 6 days in makgeolli fermentation. The ethanol content was 12.0-15.1% after the fermentation. There was no significant difference on antioxidant activity and total polyphenol content depending on the addition of paprika. The results of sensory evaluation revealed that the color, flavor, sweetness, bitterness, and overall acceptance of makgeolli with 10% paprika were markedly higher than those of the control and other samples. Taken together, our results indicate that makgeolli with 10% paprika had no significant effect on the physiological characteristics, however it showed the best palatability.

• The Korean Journal of Pesticide Science
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• v.19 no.2
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• pp.106-112
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• 2015

This experiment was carried out to investigate the best spray timing for the control of the bacterial shot hole with Bordeaux mixture (6-6) after wintering in the peach orchard. We sprayed Bordeaux mixture (6-6) on 'Mibaekdo', 'Yumyeong' and 'Cheonhong' of peach verities from late-March to mid-April in 2001, 2002 and 2014, and examined how much bacterial shot hole and chemical injure occurred. The infection rate of bacterial shot hole according to spray time was 10.2 to 11.7% at leaves, and 1.7 to 2.2% at fruits in 2002. And Efficacy of the Bordeaux mixture treatment for control of bacterial shot hole at full blooming time 21.2 to 30.4% at leaves, 1.7 to 4.4% at fruits in 2014. The chemical injure occurred slightly for one week hence. The fruit bearing rate was 20.7 to 29.8% at 'Mibaekdo', and 35.4 to 61.9% at 'Yumyeong' peach trees. When the spray at the time of blooming period by bordeaux mixture was investigated the control effect of bacterial shot hole disease. The infected leaves was better than 21 to 25% twice the quantity of finished products and bordeaux self-preparation about 28 to 30% base quantity of finished products, also the control efficacy was higher in infected fruits trends in bordeaux self-preparation method and twice the quantity of finished products.

• Journal of Mushroom
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• v.16 no.3
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• pp.175-179
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• 2018

The button mushroom 'A. bisporus' is the most commonly grown mushroom worldwide. The color of 'Agaricus bisporus' is white and brown. Recently, the consumption of brown button mushrooms has been increasing steadily. 'Danseok-1ho' was bred using the multi-spore random mating method and named after Danseok Mountain in Gyeongju, the region where 'A. bisporus' was first grown in Korea. The optimum temperature for mycelial growth was between $20^{\circ}C$ and $30^{\circ}C$, and the mushroom production temperature was between $15^{\circ}C$ and $20^{\circ}C$. The color and shape of 'Danseok-1ho' are medium brown and spherical, respectively. The width and thickness of the pileus are 45.1 mm and 23.5 mm, respectively. The hardness and L of chromaticity of 'Danseok-1ho' are $8,937g/{\Phi}5mm$ and 50.4, respectively. The incubation period is around 20 days and mushroom production takes about 18 days after casing. A typical characteristic of 'Danseok-1ho' is that the individual occurrence rate is high, so mushroom losses are low during harvest.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.5
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• pp.622-629
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• 2017

This study was carried out to investigate the effects of cold maceration and heat treatment prior to alcohol fermentation on the quality characteristics of wine made from Okrang grape cultivar. The results of this study show that alcohol contents of wines increased as fermentation period increased, whereas $^{\circ}Brix$ values decreased. The pH levels of wines ranged from 3.17 to 3.42 while the total acidities of wines ranged from 0.49~0.99%. The free sugar contents of wines tended to decrease as fermentation period increased. In particular, free sugar content of wine pre-treated at low temperature prior to alcohol fermentation slowly. Total polyphenol content of wine heat-treated prior to alcohol fermentation was higher than those of other wines and reached a maximum value after fermentation for 2 days. Campbell Early wine showed the strongest antioxidant effect, measured based on DPPH free radical scavenging activity, followed by Okrang wine pressing after fermentation. These results indicate that pre-treatment before wine fermentation greatly affects wine quality and biofunctional activities.

• Journal of Bio-Environment Control
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• v.30 no.3
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• pp.183-187
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• 2021

Appropriate pruning is very important for southern highbush blueberries cultivated in a heated plastic house to control their severe crowding within the bush canopy after harvest. Pruning treatments at different times were evaluated to find out an appropriate pruning time to southern highbush 'Scintilla' cultivation with heating. Seven-year-old (2018) bushes, grown in 180-L containers, were summer-pruned on May 20 (35-39 days after harvest) and June 20, or dormant-pruned on December 20 (5 days before flowering), consecutively in both 2018 and 2019 removing 30% of the total woods. May pruning activated occurrence of shoots the following years, increasing number of shoot by 17 to 49% and total shoot length by 18 to 32% compared with those of the dormant pruning. Fruit characteristic was not significantly affected by different pruning times the previous year. The first year pruning treatment did not influence the yield the following year, but the second year consecutive May pruning significantly increased yield per bush by 7% compared with the dormant pruning. The results indicated that summer pruning in May could be favorable to promote shoot growth and to maintain stable yield.