• The Korean Journal of Pesticide Science
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• v.12 no.3
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• pp.256-261
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• 2008

Recently, Ussur brown katydid outbreaks caused a serious pest problem in areas of Yeongdong, Chungbuk. This study was performed to control the pest with environment-friendly method. Trap was made of PET plastic bottles that easily found near farmhouse. Attractant materials such as oak (Quercus acutissima) leaf, fruits (peach, apple, grapefruit and pear) sarcocarp or its juices, rice wine (makgeolli) and fish meal were directly applied into the manufactured trap and investigated for the attraction efficacy compared with the funnel trap. During one day, manufactured trap (fish trap) attracted the Ussur brown katydid more than funnel trap. The efficacy of attractant materials were as follows: peach juice (32.7 adults) > rice wine+fish meal (31.3 adults) > rice wine (27.0 adults) > pear juice (19.0 adults) > apple juice (17.2 adults) > fish meal (16.7 adults) > grapefruit juice (14.4 adults) > oak leaf (2.3 adults). The attractive efficacy of fruit juices to ussur brown katydid was more than fruit carcocarps, and the trap hangover 1m in height more than that on ground. The composition of rice wine and fish meal prolonged its efficacy when treated with disinfectant.

• Food Engineering Progress
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• v.13 no.1
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• pp.1-7
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• 2009

Fermented functional onion juice was developed using lactic acid bacteria as a fermentation starter of onion. From the preliminary studies, we selected the bacterium KC-007 (named as Pediococcus pentosaceus based on morphological and physiological characteristics, carbon utilization pattern, and molecular genetic characteristics) as a fermentation starter. The optimum recipe of functional fermented onion juice based on manufacturing process and sensory evaluation were determined as 27% of fermentation liquer, 27% of apple juice, 3.7% of HFCS, 1.86% of $\beta$-cyclodextrin, 0.9% of oligosaccharide, 0.2% of apple flavor, 0.09% of citric acid, and 39.25% of water.

• Food Science and Preservation
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• v.18 no.6
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• pp.986-992
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• 2011

The alcohol fermentation of apple juice was optimized as a preliminary study for the production of natural apple cider vinegar. To gain an optimal fermentation yield, a central composite design was used to investigate the effects of the independent variables [initial Brix (12/14/16/18/20, $X_1$), fermentation time(48/54/60/66/72h, $X_2$), and fermentation temperature(24/26/28/30/$32^{\circ}C$, $X_3$)] on the dependent variables (alcohol content, reducing sugar, Brix, acidity). The alcohol content was 3.4-6.4%, the reducing sugar was 1.93-6.24%, and the Brix was $6.1-13.8^{\circ}$. The alcohol content was mainly affected by the fermentation temperature and increased along with the fermentation time and temperature. The amount of the reducing sugar was significantly affected by the initial Brix and fermentation temperature. The optimal conditions for the alcohol content were found to be 15.22 initial Brix, 64.97 h fermentation time, and $31.56^{\circ}C$ temperature.

• Applied Biological Chemistry
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• v.42 no.3
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• pp.235-239
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• 1999

During storage of $45^{\circ}Bx$ cloudy, $50^{\circ}Bx\;and\;72^{\circ}Bx$ clear apple juice concentrates for 18 months, the changes in microbial counts and physicochemical properties were investigated. Little viable microbial counts were detected in $50^{\circ}Bx\;and\;72^{\circ}Bx$ clear concentrates during all storage time and a few in $45^{\circ}Bx$ cloudy concentrates during the only first storage stage. In all three concentrates, any changes were not found in pH and titrable acidity. But Hunter L values were decreased and a, b values were increased. Alcohol soluble color(ASC) were increased and vitamin C contents rapidly decreased, especially during the first three months. The contents and compositions of free sugars were showed a little change. It seemed that the change in ASC was more closely related with that of vitamin C contents than that of reducing sugar contents.

• Food Science and Preservation
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• v.5 no.1
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• pp.41-47
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• 1998

Physicochemical properties and microbiological quality chanties were investigated on mixed fruit and vegetable juices (apple, carrot and cucumber) stored at 4$^{\circ}C$ without pasteurization(NT), with light piasteurization (LP; 66$^{\circ}C$, 10 sec) and with full pasteurization(FP; 90$^{\circ}C$, 60 sec). Effects of ultrafiltration (UF) on the changes during storage were also examined. pH, viscosity, a-value and b-value remained relatively constant and all samples revealed Newtonian characterisitics. Total acidity and turbidity tended to increase slightly; however, total vitamin C content and L-value slowly decreased during storage up to about 2 months. During the first 4 weeks storage, soluble solids content slowly increased and then decreased. Mold and Yeast and Bacteria were not detected in LP, UP and UF treated samples during storage studied; however, E. coli were detected after 24 days storage. No distinctive storage effects were found among samples prepared; however, ultrafiltration had a considerable effect on the color and soluble solids content of mixed fruit and vegetable juice.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.7
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• pp.367-373
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• 2016

This study was performed to set a limitation rule to the UV sterilization process for green vegetable juice containing barley sprouts. The main constituents of the green vegetable juice, viz. barley sprouts, organic Angelica keiskei, carrots, organic dandelion, kale, wild parsley, Angelica keiskei and cabbage, were provided by the CSJ company located in Jincheon, Chungbuk, from December 1st, 2015 to March 1st, 2016. Our manufacturing process followed the general manufacturing process of a general green vegetable juice manufacturer. Table 1 shows the mixing ratio for the green vegetable juice. This green vegetable juice includes 18% vegetable sprouts, 3% barley sprouts, 18% angelica utilis makino, 1% orange concentrate, 4% apple concentrate, 6% fructooligosaccharide, 10% vegetable fermentation juice, 0.4% lemon concentrate and 39.6% purified water. We conducted UV sterilization at levels 10, 8 and 5 with powers of 230W, 320W and 320W, respectively. The UV sterilization was conducted twice at 25Hz and then once at 40Hz. In the bacterial tests after sterilization, the number of bacteria in the dandelions decreased from $2.56{\times}10^8CFU/mL$ to $5.96{\times}10^3CFU/mL$. In addition, no food poisoning or coliform bacteria were detected. Thus, this study provides the information required for setting a limitation rule using bacteria tests in the UV sterilization process for green vegetable juice.

• Microbiology and Biotechnology Letters
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• v.39 no.2
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• pp.146-152
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• 2011

In the course of a study in relation to the production of taste, and functional enhancements in root crop chips, which were prepared by soaking dried yam slices in fruit juices, we investigated the physiological characteristics and biological activities of 8 different commercially available juices including; apple, omija (fruit of Maximowiczia typica), grape, wild grape, orange, tomato, red ginseng and black garlic juice. The average water contents, pH, brix and acidity of the juices used were $85.59{\pm}5.80%$, $3.90{\pm}0.64$, $12.19{\pm}4.70%$, and $0.49{\pm}0.19%$, respectively. The polyphenol content of black garlic and grape juice were 1.50 and 1.21 mg/ml, respectively, and those were higher than the average content (0.57 mg/mL) of the juices. Evaluation of anticoagulation activity showed that only omija juice has a strong thrombin inhibition, which is comparable to that of aspirin (1.5 mg/mL). Omija, grape and orange juice all exhibited antibacterial activity, but no antifungal activity. The 8 different juices, and in particular grape and black garlic juice, showed strong antioxidant activity in DPPH and ABTS radical scavenging activity assays, with wild grape juice demonstrating potent nitrite scavenging activity. These results suggest that omija, grape and black garlic juice can be used as soaking solutions to produce taste, and other functional enhancements, for root crop chips.

• Toxicological Research
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• v.5 no.1
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• pp.53-59
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• 1989

A mycotoxin Patulin, isolated from apple juice medium cultured with Penicillium patulum NRRL5259, was purified through acid aluminum column using ethyl ether as eluent. The yield of purified patulin crystal was 3mg/ml culture medium after 8 days of shaking culture at 28C. The growth rate of Escherichia coli K12JM103 infected with bacteriophage M13 was decreased by patulin at the concentration range of 1Mug/ml to 10Mu/nl. ED50 of patulin for the bacterial growth was 4.5Mug/ml and 10Mug/ml of patulin caused maximum inhibitory effect (60% inhibition) on the growth.

• Korean Journal of Organic Agriculture
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• v.10 no.3
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• pp.67-77
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• 2002

This study was conducted to investigate an effects on ago-chemical alternative materials such as the wood vinegar, a lactic acid bacteria serum, the fermented plant juice, the brown rice vinegar and a Chitosan used for amount and qualities of fruits and to examine the pest protection efficiency for their uses in the apple and pear orchard farms. An apple yields in the orchard cultivated with using the ago-chemical alternative materials without appling the fertilizer and pesticides were decreased at 56% relative to the conventional farming practice method. Also, it was indicated that there was difficult to produce the fruits with marketability because the small sizes of fruits were produced. For the quality of fruits, the brix of apple produced in the orchard cultivated with using the ago-chemical alternative materials was similar, but Vitamin C content was greater than that of the conventional farming practice method. As a results of treating with the wood vinegar, a lactic acid bacteria serum, the fermented plant juice, the brown rice vinegar and a Chitosan instead of applying pesticides, the fruit disease in the Chitosan treatment was a little decreased, but was great occurred in the other treatments compared with the conventional farming practice mehod. However, it observed that brix and Vitamin C content of apple produced in the Chitosan, brown rice vinegar, fermented plan juice and fish amino acid treatments and in the Chitosan, brown rice vinegar, charcoal power and peat moss treatments were greater than those of the conventional farming practice method, respectively. Over all, it considered that there was very difficult to manage the orchard depended on the ago-chemical alternative materials without appling the chemical fertilizer and pesticides in the apple orchard, but it might be proper to use the ago-chemical alternative materials as an auxiliary means to decrease the appling amount of chemical fertilizer and pesticides. Furthermore, the general effects on the ago-chemical alternative materials to the perennial fruits should be investigated with considering the changes of soil fertility, soil microbial status and natural enemy creatures after treating them for a long time.

• Food Science and Preservation
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• v.15 no.3
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• pp.445-449
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• 2008

The total phenolic content and antioxidant activities of grape and fruit juice products in the Korean market were examined The total phenolic content was measured by the Folin-Ciocalteau method, and antioxidant activities were evaluated by FRAP and DPPH assays. The total phenolic content of the grape juice products were within the range $57.95{\sim}205.64\;mg/L$. Orange juice had the strongest antioxidant activity, apple juice the weakest, and grape juice was intermediate. Grape juice products exhibited a wide range of antioxidant activities. Especially, GU4, GU5, and GU9 exhibited about 80% of the DPPH radical scavenging activities, similar to the antioxidant activities by the FRAP assay. The antioxidant activities by FRAP and DPPH assays were well correlated with the total phenolic content of grape juice products (> 0.97).