• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.5
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• pp.767-773
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• 1994

The dietary fiber intakes of Korean were estimated based on the data from the National Nutrition Survey in 1989. From the data, 566 foods which contain dietary fiber were selected.The intake estimation was done based on these foods. Results were summarized as followed ; Mean DF intake of nationwide population was 17.53g/day and most of these were come from vegetables. Mean DF intake of rural population was slightly lower than that of urban's. Major sources of DF were vegetables, cereals & grain products, seaweeds, fruits, fungi & mushrooms and legumens & their products in order. Vegetables were the major sources of DF which occupied 32.4% of total intake. Among them, kimchi and red pepper were the representative sources. Among cereals & grain products, rice was found to be the most important DF source occupying 12.2% of total DF. And fried noodle, loaf bread and barley were followed. Sea mustard among seaweeds, apples and persimmons among fruits, oyster mushroom and mushroom among fungi & mushrooms and soybean sprout among legumes & their products were favorable sources of DF. 653 households out of 1, 925(33.9%) were consummed 10~15g of DF per day.

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.442-446
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• 1991

Three peroxidase fractions (peak I, II, III) were isolated from Fuji apples using CM-cellulose chromatography. The homogeneity of the isolated peroxidase isozymes was established by isoelectric focusing and electrophoresis. Isoelectric points of the isozymes were 3.80, 3.82, and 3.85, respectively. The optimum pH of peroxidase isozymes were pH 5.0(peak I) or 5.5(peak II, III), and optimum temperature was $40^{\circ}C$ when assayed by using guaiacol and $H_{2}O_{2}$ as substrates. Inactivation rate of three peroxidase isozymes were different at temperature of $70^{\circ}C$ and at pH of 5.5. The isozyme of peak II was found to be more heat stable than those of peak I and III. D values at $70^{\circ}C$ of peroxidase isozymes (peak I, II, III) were estimated to be 660 sec, 1,320 sec, and 600 sec, respectively. The thermal stability of Fuji apple peroxidase was not influenced in the presence of 0.032 M sucrose or lactose. However, the thermal stability of the enzyme was decreased by fructose and glucose.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.65 no.4
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• pp.496-507
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• 2020

Virus infections of apples result in lowered commercial qualities such as low sugar content, weakened tree vigor, and malformed fruits. An effective way to control viruses is to produce virus-free plants based on the development of an accurate and sensitive diagnostic method. In this study, real-time PCR assays based on SYBR Green I and TaqMan probes were developed for detecting ASGV, ASPV, and ApMV viruses. These methods can detect and quantify 10³ to 10¹¹ RNA copies/μL of each virus separately. Compared with methods with two different dyes, the SYBR Green I-based method was efficient for virus detection as well as for assay using the TaqMan probe. Field tests demonstrated that real-time PCR methods developed in this study were applicable to high-throughput diagnoses for virus research and plant quarantine.

• Korean Journal of Food Science and Technology
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• v.42 no.3
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• pp.257-262
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• 2010

Patulin, a secondary metabolite of mold, is commonly found in rotten apples. Many countries regulate patulin at levels ranging from 30 to $50\;{\mu}g/L$. Most analytical methods for removing patulin from apple juice include liquid-liquid extraction (LLE), which is time and labor intensive. To replace the LLE method, a solid-phase extraction (SPE) method has been developed for apple juice and unfiltered apple juice. A portion of the test sample was applied to a macroporous copolymer cartridge and washed with 5 mL of 1% sodium bicarbonate, followed by 5 mL of 1% acetic acid. Patulin was eluted with 5 mL of 2% acetonitrile in anhydrous ethyl ether. The mobile phase was tetrahydrofuran in water (0.8:99.2) and was detected with a UV detector at 276 nm. Recoveries ranged from 95 to 101% in test samples, and the minimum detectable level was 30 ppb. Because this SPE method is fast, easy, reliable, and inexpensive, it could be applicable for companies or analytical agencies to analyze patulin concentrations in apple juice.

• Research in Plant Disease
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• v.16 no.3
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• pp.247-253
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• 2010

Apple scar skin viroid (ASSVd) is one of the smallest viral pathogens infecting fruits, especially apple, and causes a significant damage to fruit trees. ASSVd usually induced the skin-dapple ring symptoms, but in 'Fuji' varieties, corked spot were occurred on the fruit skin in 2009. This new symptom will be of great helpful to diagnosis ASSVd in sight. ASSVd was surveyed in apple and pear from 2009 to 2010 in Korea, and ASSVd was identified in 20 out of 1,193 trees. The infection rate was 1.7%. To screen the infectivity of ASSVd among apple cultivars, real-time RT-PCR was applied followed by designing of ASSVd specific primers based on highly conserved regions of several ASSVd isolates including Korean isolate. NADH dehydrogenase subunit 5 (nad 5) gene, which is mRNA of the mitochondrial gene, was used for internal control. In this study, ASSVd infected apples were classified into 12 groups depending on different symptoms and symptom severity (scaring, rusting or malformation). Taken together, this study suggested that real-time PCR analysis was more sensitive to detect the low copy of ASSVd on early viroid infected apple skins than regular RT-PCR method.

• Journal of Plant Biotechnology
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• v.44 no.4
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• pp.379-387
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• 2017

Various sizes (0.2 ~ 1.2 mm) and developmental stages (referred to as Stage 1 ~ 3) of apical and lateral meristems were excised, together or separately, directly from dormant buds of apple 'Hongro'. They were mixed infected by Apple scar skin viroid (ASSVd), Apple chlorotic leaf spot virus (ACLSV), Apple stem pitting virus (ASPV) and Apple stem grooving virus (ASGV), which are major viruses attacking apples. A total of 31 callus lines (> 10 mm in diameter) were obtained by culturing the explants on Murashige and Skoog (MS) medium supplemented with 3% sucrose, 3.0 mg/L benzyladenine (BA) and 0.1 mg/L indole-3-butyric acid (IBA), and they were subjected to RT-PCR analysis for virus detection. A high rate of virus elimination (expressed as the percentage of calli that did not amplify during RT-PCR, i.e., RT-PCR negative calli per total number of calli obtained) was achieved for ACLSV (100%), ASSVd (93.7%), and ASPV (93.7%), whereas it was only 25.8% for ASGV. ASPV was detected in the presence of 2 ~ 3 bracts. Simultaneous virus elimination of ASSVd, ASPV, ACLSV, and ASGV occurred during the meristem culture, in which the early stages of the dormant buds (Stage 1) were used, because ASGV was mostly eliminated during that stage. The results of the present study will be valuable for the production of virus-free apple trees.

• Korean Journal of Soil Science and Fertilizer
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• v.43 no.5
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• pp.637-643
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• 2010

For enhancement of apple productivity, the calcium fertilizers to increase the calcium content of fruit, and reduce the incidence of bitter pit in apples are applied. Crushed oyster shell contains a plenty of calcium carbonate, and a very small amount of boron, ferrous, and manganese. A field study was conducted to determine the optimum level of crushed oyster shell for soil nutrient management, and its effect on the induction of bitter pit in cultivar 'Gamhong' apple. The application of crushed oyster shell increased organic matter, available phosphate, and exchangeable cation concentration in soil. We found a significant positive correlation between soil pH, and application level of crushed oyster shell in both top, and subsoils. The incidence of bitter pit in apple fruit at the harvest stage was significantly higher in non treatment and calciummagnesium carbonate treatment than on over applications 4 Mg $ha^{-1}$ for crushed oyster shell. However, the optimum level of crushed oyster shell was 2 Mg $ha^{-1}$, especially considering the soil Ca content, soil pH, fruits weight, and yield. Our results show that the crushed oyster shell can be effective in restoring the soil nutrient balance, and inducing the bitter pit in apple fruit.

• Journal of Nutrition and Health
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• v.43 no.5
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• pp.453-462
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• 2010

The effects of unripe apple mask pack made from unripe apple extracts on the skin status of middle-aged women for 4 weeks were investigated. The subjects were divided into three groups: placebo mask pack as the control (PM, n = 8), apple mask pack (AM, n = 16), and apple mask pack + apple intake (AAM, n = 12). The study included a survey questionnaire, and evaluations of nutrients intakes and of skin status. Skin status was measured by Aramo-TS. After 4 weeks, facial moisture, elasticity, evenness, and wrinkle level were improved in AM and AAM. The facial moisture level (AM: $+3.13\;{\pm}\;2.73$, AAM: $+2.25\;{\pm}\;2.93$) and elasticity level (AM: $+5.81\;{\pm}\;8.27$, AAM: $+5.50\;{\pm}\;6.13$) of AM (p < 0.001) and AAM (p < 0.05) were increased. The facial evenness level (AM: $-5.25\;{\pm}\;8.13$, AAM: $-9.17\;{\pm}\;4.26$) and wrinkle level (AM: $-10.88\;{\pm}\;11.74$, AAM: $-17.83\;{\pm}\;12.22$) were significantly decreased. AAM was more effective in improving skin elasticity, evenness, and wrinkle. The skin status of PM was not changed. While the macronutrient intakes of all the subjects were not different before and after the study, the daily intakes of some vitamins (vitamins $B_6$, C, and E and folic acid) during the study were significantly increased in AAM. These findings suggested that regular use of apple mask pack was effective in improving overall skin status. Furthermore, the consumption of apples with mask pack application was much better in improving skin status.

• Journal of Korean Society of Forest Science
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• v.103 no.2
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• pp.307-312
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• 2014

Wild boar have increased in recent years in Korea where damage to agricultural crops is considered as a social issue. The ecological studies on wild boar are essential for the effective management in the future. During May and December 2012, We collected 79 wild boar stomach samples from culling program implementation to reduce agricultural damage in Geochang County and analyzed stomach contents to figure out wild boar diet habit and which crop was preferred. There was seasonal variation in the diet. Plant foods represented up to 93.5% of the diet and were consumed more frequently than animal foods. Invertebrates occurred with high frequency but were underestimated in dry weight because they are rapidly digested. Agricultural crops consumed comprised mainly chestnuts(33%), rice(33%), and apples(24%). Agricultural crops are also a potentially important food resources for wild boar. The frequency of occurrence of earthworms was 50% of diet. Earthworm consumption generally increased in summer, and then decreased in winter. Our results show that wild boar can be considered an omnivore whose diet consists of plant and animal foods. To reduce wild boar agricultural damages, We have to focus on the prevention effort to rice paddy adjacent to chestnut forest and to apple orchard.

• Korean Journal of Organic Agriculture
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• v.24 no.1
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• pp.87-98
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• 2016

Qualitiy characteristics such as moisture content, pH, acidity, sugar content, salinity, appearance, flavor, taste, color and overall acceptance of apple Jangachi cured with different traditional Korean sauces (Kochujang, Doenjang, Kanjang) were investigated during storage time. The initial moisture content of the apple Jangachi was an average of 14.97%. But after curing with the three sauces (Kochujang, Doenjang, and Kanjaing) moisture content increased to 27~28%, 41~4% and 56~58%, respectively. The pH was 4.84-5.42 regardless of sauce. Total acidity increased from 0.4%, 0.34%, 0.34% to 1.14%, 0.60%, 0.67%. respectively. But acidity decreased after 10 days. Sugar content of apple jangachi decreased throughout the aging time regardless of sauce type. Salinity of apple Jangachi increased to a certain level during storage time regardless of sauce type. Apple Jangachi softened during storage as they increased in moisture content. All sensory characteristics of Kocuhjang apples showed a higher score than Doenjang and Kanjang. Overall, Kocuhjang seems most appropriate for curing apple Jangachi.