• Title/Summary/Keyword: COLOR

Search Result 25,556, Processing Time 0.055 seconds

Current Status of the Research on the Postharvest Technology of Melon(Cucumis melo L.) (멜론(Cucumis melo L.) 수확 후 관리기술 최근 연구 동향)

  • Oh, Su-Hwan;Bae, Ro-Na;Lee, Seung-Koo
    • Food Science and Preservation
    • /
    • v.18 no.4
    • /
    • pp.442-458
    • /
    • 2011
  • Among Cucubitaceae, melon (Cucumis melo) is one of the most diversified fruits, with various forms, sizes, pulps, and peel colors, In addition, it is a commercially important crop because of its high sweetness, deep flavor, and abundant juice. In the species, there are both climacteric and non-climacteric melons depending on the respiration and ethylene production patterns after harvest. Ethylene is also considered a crucial hormone for determining sex expression, Phytohormones other than ethylene interact and regulate ripening, There are some indices that can be used to evaluate the optimum harvest maturity. The harvest time can be estimated after the pollination time, which is the most commonly used method of determining the harvest maturity of the fruit. Besides the physiological aspects, the biochemical alterations, including those of sweetness, firmness, flavor, color, and rind, contribute to the overall fruit quality. These changes can be categorized based on the ethylene-dependent and ethylene-independent phenomena due to the ethylene-suppressed transgenic melon. After harvest, the fruits are precooled to $10^{\circ}C$ to reduce the field heat, after which they are sized and packed. The fruits can be treated with hot water ($60^{\circ}C$ for 60 min) to prevent the softening of the enzyme activity and microorganisms, and with calcium to maintain their firmness. 1-methylenecyclopropene (1-MCP) treatment also maintains their storability by inhibiting respiration and ethylene production. The shelf life of melon is very short even under cold storage, like other cucurbits, and it is prone to obtaining chilling injury under $10^{\circ}C$. In South Korea, low-temperature ($10^{\circ}C$) storage is known to be the best storage condition for the fruit. For long-time transport, CA storage is a good method of maintaining the quality of the fruit by reducing the respiration and ethylene. For fresh-cut processing, washing with a sanitizing agent and packing with plastic-film processing are needed, and low-temperature storage is necessary. The consumer need and demand for fresh-cut melon are growing, but preserving the quality of fresh-cut melon is more challenging than preserving the quality of the whole fruit.

Comparison of physicochemical and microorganism characteristics between the air-dried and sun-dried red pepper in south Korea (열풍 건조와 태양 건조한 국내산 고추의 물리화학적 및 미생물학적 품질 특성 비교)

  • Ku, Kyung Hyung;Lee, Kyung-A;Koo, Minseon
    • Food Science and Preservation
    • /
    • v.21 no.4
    • /
    • pp.451-459
    • /
    • 2014
  • The aim of this study was to provide useful information for making guide of quality index of Korean red pepper. The results of physicochemical characteristics analysis showed the moisture content of air-dried and sun-dried red pepper were 10.38~15.60% and 9.46~17.22%, which show that 50% of the 40 samples exceeded the 13% KS moisture standards of red pepper powder. The capsaicinoids content of the air-dried and sun-dried samples were 10.85~126.39 mg% (1,627~18,958 Scoville heat unit) and 0.43~164.09 mg% (64.5~24,613.5 Scoville heat unit). A wide distribution of ASTA values was observed: 49.12~154.69 and 70.08~182.13 for air-dried and sun-dried red pepper, respectively, with 9.29~23.10% free sugar, and 0~1,050 mg% of ascorbic acid. The total viable cells of the air-dried red peppers were 2.01~6.67 log CFU/g and of sun-dried red peppers, 1.74~5.77 log CFU/g. The contamination level of yeast in the samples were 1.03~4.12 log CFU/g of the air-dried samples and 1.05~6.10 log CFU/g of the sun-dried samples. Among the foodborne pathogens, Clostridium perfringens and Bacillus cereus were detected in many red pepper samples regardless drying method. In the principal component analysis, the first (PC1) and second principal components (PC2) accounted for 56.78 % of the total variances (38.47% and 18.31%, respectively). Ascorbic acid, ASTA, color value (L, a, b) were strongly correlated with the PC1, and quality characteristics such as moisture, microorganism, sample (drying method) showed a negative correlation with the PC1.

Comparison of quality characteristics between seasonal cultivar of salted-Kimchi cabbage (Brassica rapa L. ssp. Pekinesis) (계절별 절임배추의 품질 특성 비교)

  • Ku, Kyung Hyung;Choi, Eun Jeong;Jeong, Moon Cheol
    • Food Science and Preservation
    • /
    • v.21 no.4
    • /
    • pp.512-519
    • /
    • 2014
  • This study was carried to investigate the physicochemical and microbiological characteristics of seasonal salted-Kimchi cabbage order to provide basic data for optimal salting and storage condition of seasonal Kimchi cabbage. Generally, fall season samples had slightly higher pH and acidity value than the other seasonal salted Kimchi cabbage. The soluble solids content of spring, summer, fall and winter samples were 5.95%, 6.18%, 6.29% and 7.76%, respectively. The salt content of all the seasonal salted Kimchi cabbage samples were insignificant. The number of microbial bacteria in the summer samples were generally much more significant than spring and winter samples. There was no significant difference in the color of seasonal salted Kimchi cabbage. As for the texture properties, the firmest samples in the surface rupture test were the spring samples (force: 4.92 kg), and the hardest samples in the puncture test were the summer samples (force: 11.71 kg). In the correlation analysis of the quality characteristics of seasonal samples, the soluble solids content and hardness of the seasonal salted Kimchi cabbage was significantly correlated at 1% significance level. Also, in the principal component analysis, F1 and F2 were shown to explain 27.28% and 35.59% of the total variance (62.87%), respectively. The hierarchical cluster analysis of the quality characteristics of seasonal samples, the samples were divided into three groups: spring cabbage group, summer cabbage group and fall and winter cabbage group.

Effects of mulberry concentrate on lipid oxidation of Yackwa during its storage (오디 농축액이 약과의 저장 중 지질산패에 미치는 영향)

  • Shin, Suk-Kyung;Kim, Hyun-Jeong;Kim, Mee-Ree
    • Food Science and Preservation
    • /
    • v.21 no.4
    • /
    • pp.483-490
    • /
    • 2014
  • This study was conducted to evaluate the quality and to inhibit the lipid oxidation of Yackwa with 0, 1, 2, or 3% mulberry concentrate added. We stored Yackwa at $60^{\circ}C$ for three weeks. After the three-week storage, the acid value of the Yackwa with mulberry concentrate was lower than that of the control Yackwa. The hydroperoxide value (22.39 meq/kg) of the Yackwa with 3% mulberry concentrate at two weeks of storage was 50% lower than that of the control Yackwa (47.03 meq/kg). Also, after three-week storage, the TBA value of the Yackwa with 3% mulberry concentrate was about two times lower than that of the control group. The L and b values in the Hunter color system of the Yackwa with mulberry concentrate decreased significantly as the amount of the mulberry added increased, whereas the a value increased. The antioxidant activity, such as the DPPH radical scavenging activity, significantly increased in the Yackwa with mulberry concentrate, unlike in the control. These results might have been caused by the mulberry concentrate, which contains an antioxidant. The ability of the mulberry concentrate to delay the rancidity of the Yackwa was due to its antioxidant activity.

Quality and Antioxidative Characteristics of Cudrania tricuspidata Leaves Tea (꾸지뽕잎차의 품질 및 항산화 특성에 관한 연구)

  • Park, Bum-Ho;Back, Kyung-Yern;Lee, Sang-Il;Kim, Soon-Dong
    • Food Science and Preservation
    • /
    • v.15 no.3
    • /
    • pp.461-468
    • /
    • 2008
  • To obtain basic da1a on the preparation of Cudrania tricuspidata leaves tea, the quality and anti-oxidative characteristics of dried raw leaves (RT), pan-fired leaves tea (PT) and fermented leaves tea (FT) were investigated. General characteristics of RT, PT and FT, respectively, were: moisture content 18.47, 6.23 and 8.50%; crude protein content 17.77, 20.46 and 19.13%; and carbohydrate content 54.42, 62.52 and 61.96%. The crude lipid and ash contents were in the range 0.05 - 0.07% and 9.27 -10.74% respectively; the water soluble solid content was in the order FT > PT > RT and ranged from 23.10 - 37.38%; there were no significant differences in the total polyphenol content (815.24 - 835.16 mg%). Although $L^*$ values of PT (20.94) and FT (20.85) were lower than those of RT (34.71), the $a^*$ value in PT and the $b^*$ value in FT were highest. In all ethanol extracts the reducing power, electron-donating ability and superoxide dismutase (SOD)-like activity increased in a concentration-dependent manner. Furthermore, the activity in FT was higher than in PT or RT. The total free amino-acid content was higher in FT (1429.93 mg%) than RT (1108.94 mg%) or PT (833.13 mg%). The major amino acids were L-asparagine and L-valine in RT, L-cysteine and L-glutamic acid in PT and L-proline in FT. In a sensory evaluation of PT and FT, bitter and astringent tastes were decreased relative to RT, while sweet and savory tastes, flavor, color and overall acceptability were increased. These results indicate that FT bas a higher antioxidant effect and free-amino-acid content than PT, while the sensory quality of FT is similar to that of PT.

Quality Characteristics on Enzyme Treatment of Brown Rice(Goami) Alcohol Fermentation By-Product (현미(고아미) 알코올발효 부산물의 효소처리에 따른 품질특성)

  • Jang, Se-Young;Woo, Seung-Mi;Kim, Tae-Young;Yeo, Soo-Hwan;Kim, Sang-Burm;Hong, Ju-Yeon;Jeong, Yong-Jin
    • Food Science and Preservation
    • /
    • v.15 no.3
    • /
    • pp.477-482
    • /
    • 2008
  • The quality characteristics of Goami by-product under the mixed enzyme treatment condition of $\alpha$-amylase and cellulase have been compared, and found the highest amount of soluble solids and reducing sugars at the $\alpha$-amylase treated group (A), and the contents revealed to show gradual decrease with the increase of cellulase content. The amounts of total dietary fiber and total sugars did not show large difference by both of enzyme concentration. The result of sugar analysis revealed the presence of all $G{\sim}G5$ in all treatment groups, and the content of malto-oligosaccharide recorded the highest content of 2,200 mg% at the $\alpha$-amylase treatment group (A). When the quality characteristic of the hydrolyzed powders manufactured by the optimum hydrolysis condition was compared, no significant color difference was found between samples. Among the contents of dietary fibers, insoluble dietary fiber was found to present in the lowest content of 6.95% at the Goami flour (GF) and the Goami by-product powder (GBPP) and Goami by-product hydrolysate powder (GBPHP) resulted the similar content around 14% and the highest soluble dietary fibers content was found in Goami by-product hydrolysate powder (GBPHP), which was followed by in the order of Goami by-product powder (GBPP) and Goami flour (GF), but the content variation was not large. The free amino acid was found to be highest in Goami by-product hydrolysate powder (GBPHP) followed by in the order of Goami by-product powder (GBPP) and Goami flour (GF). In the sugar analysis, the Goami by-product hydrolysate powder (GBPHP) was found with all $G{\sim}G5$ sugars by showing the highest amount of 1,800 mg% At the Goami by-product powder (GBPP), $G{\sim}G2$ sugars were detected with about 66 mg% and malto-oligosaccharides were not detected at the Goami flour (GF). Based upon the results, the functionality of Goami by-product hydrolysate powder (GBPHP) was found to be enforced compared to Goami flour (GF) and Goami by-product powder (GBPP), which allow us to expect it to be used as the various rice processing food source.

Quality and shelf life of sliced root of Platycodon grandiflorum treated by ozon-microbubble-heat shock (오존-마이크로버블-열수 처리한 세절 도라지의 품질 및 저장성)

  • Park, Kyung Min;Lee, Ji Young;Min, So-Ra;Jeong, Moon-Cheol;Koo, Minseon
    • Food Science and Preservation
    • /
    • v.23 no.5
    • /
    • pp.605-613
    • /
    • 2016
  • The quality and shelf life of sliced root of Platycodon grandiflorum (Doraji) treated by ozon-microbubble-heat shock (OMH) were investigated by combining modified-atmosphere packaging [MAP, ($50%O_2+15%CO_2+35%N_2$)]. The study was based on microbiological (total viable bacteria, fungi, Enterobacteriaceae and coliforms numbers), physicochemical and sensory changes. OMH treatment was effective in reducing microbial populations of the sliced Doraji, especially Enterobacteriaceae and coliforms reduced by 2 log CFU/g. However OMH-MAP treatment remained the aerobe and fungi numbers. Regarding the color, OMH-MAP delayed the change of Hunter $b^*$ and the sliced Doraji by OMH-MAP treatment exhibited lower decrease of flavor and overall acceptability compared to those by polypropylene packaging after tap water treatment (Control). The OMH and $50%O_2+15%CO_2$ MAP treatment gave better sensory quality and extended shelf-life for sliced Doraji (~3 days longer shelf-life than Control). Flavor was significantly related to overall acceptability at both Control and OMH-MAP, whereas total coliforms prevalence was associated with overall acceptability at only OMH-MAP. Therefore microbubble-heat shock treatment may improve microbial safety and sliced Doraji by OMH treatment can stored under $50%O_2+15%CO_2$ treatment for up to 7 days. Thus, OMH and MAP treatment may be used in maintaining the storage quality and marketability of sliced Doraji.

Quality characteristics and antioxidative activity of fermented milk added with hot water extract of Cordyceps militaris grown upon Tenebrio molitor (갈색거저리 유래 밀리타리스 동충하초 열수 추출물을 첨가한 발효유의 품질 특성과 항산화 활성)

  • Gim, Do-Woo;Koo, Hui-Yeon;Kim, Seon-Gon;Park, Jun-Ki;Kim, Yu-Jin;Huh, Chang-Ki;Kim, Yong-Doo;Kim, Hyun-Jin
    • Food Science and Preservation
    • /
    • v.24 no.8
    • /
    • pp.1067-1078
    • /
    • 2017
  • This study was carried out to investigate the physicochemical and antioxidant properties of fermented milk with addition of hot water extract of Cordyceps militaris grown upon Tenebrio molitor. The general components of Cordyceps militaris grown upon Tenebrio molitor are moisture 10.85%, crude protein 18.44%, crude fat 2.07%, crude ash 5.46%. The DPPH radical scavenging activities of different solvents were the highest (74.81 EDA%) with hot water extract sample. The acidity of fermented milk was high with increasing amount of extracts. The pH of fermented milk reached 4.60-4.66 after 4 h of fermentation, and the number of lactic acid bacteria was highest (11.70 log CFU/mL) with 1% fermented milk. The moisture content of fermented milk showed no significant difference. In addition, contents of crude protein were not significantly different according to addition amount. Regarding Hunter's color values, L value decreased as the amount of extract increased, whereas a value and b value increased. The content of free amino acid increased with increasing amount of extract. The DPPH free radical scavenging ability and ABTS free radical scavenging ability of fermented milk were significantly different as the addition amount of extract increased. In the sensory evaluation, fermented milk containing 1% of extract showed the highest preference.

Development of 'Damogy' Cultivar of Gomchwi with Disease Resistant, High Quality, and Yield (고품질 내병 다수성 곰취 신품종 '다목이' 육성)

  • Suh, Jong Taek;Yoo, Dong Lim;Kim, Ki Deog;Lee, Jong Nam;Kwon, Young Seok;Kim, Won Bae
    • Korean Journal of Plant Resources
    • /
    • v.30 no.4
    • /
    • pp.475-480
    • /
    • 2017
  • A new Gomchwi cultivar 'Damogy ' was bred by crossing between Gomchwi (Ligularia fischeri (Ledeb.) Turcz.) and Handaeri-gomchwi (Ligularia fischeri var. spiciformis Nakai). The selection and investigation of growth and yield characteristics were conducted from 2006 to 2011 in field and greenhouse of Highland Agriculture Research Institute, NICS, Rural Development Administration, Korea. On a newly developed cultivar 'Damogy', Color of petiole ear was purple, petiole trichome was exist, light of leaf back was not exist, and density of leaf vein was degree 4. Plant height, leaf length, leaf width and petiole length were 45.9, 16.9, 21.1 and 29.0 cm, respectively in the $3^{rd}$ year in growth characteristics. Plant size was also higher than that of Gondalbi. Bolting and flowering time were Aug. $23^{th}$ and Sept. $10^{th}$, respectively. In contrast, Gondalbi showed quite earlier bolting time more than 38 days compared with 'Damogy' and consequently earlier flowering time more than 26 day. 'Damogy' showed similar leaf number (129) per plant compared to 'Gondalbi' (130). Furthermore, yield was higher 'Damogy' (1,889 g/plant) than in 'Gondalbi' (798 g/plant). 'Damogy' showed higher leaf thickness (0.71 mm) than 'Gonalbi' (0.46 mm), and consequently showed more hardness in leaf characteristics ($28.3kg/cm^2$) compared with 'Gondalbi' ($23.0kg/cm^2$). 'Damogy' showed higher resistance in the susceptibility of powdery mildew disease compared to 'Gondalbi'. 'Damogy' variety was registered plant variety protection right as a No. 89 on December 2015.

Study on Hospital Environmental Causes Affected the Mother′s Comfort After Her Child Birth (산욕부 안위에 영향을 미치는 병원환경 요인에 관한 연구)

  • 변수자
    • Journal of Korean Academy of Nursing
    • /
    • v.8 no.1
    • /
    • pp.1-15
    • /
    • 1978
  • The Purpose of this study is to examine closely the causes influenced upon the comfort and recovery of the woman delivered of a child in the hospital at the same time to understand environmental status of hospitals in order to promote mother's health recovery, and to improve hospital environment by emphasizing the meaning of environment and health before the medical staff and hospital administrative authority. In the method of servery of the research, 165 post paestum patients have been randomly selected who were accommodated and delivered their babies at OB(obstetric ) & GY (Gynecologic) unit the 7 general hospitals for the period of 6 December 1976 through 17 December 1976. As for the survey, it has been used of Questionnaire where we have 65 items in the respect of personal environment in the hospital such as trusting nurse, ability, reliability, kindness and etiquette of nurse and tile character of nurse the relationship with patients the other respect of physical environment included 9f temperature, moisture. air-ventilation lightening noise, cleanness. facilities, and the third realm being of mother's hearth ground to have the following conclusion 1. The feature of the collected personnel they are from OB or GY sects of from OB unit of the other 5 hospitals except the two general hospitals of the college or school Otherwise the rate of the patients to nurses would be 9 : 1. As for the nurses'ground it would be appeared of 20-25 years of age as the 76%. either 3 year course or 4 year course in the education would be each 50% and less than 2 year experience case would record as of 60 %. In the respect of hospital physical environmental status, there we have two hospitals without any thermometers, on the other han4 nowhere there's hygrometer, otherwise, the lightening is normal or over than normal As for the structure of noise protection the corridors're, generally speaking worse than rooms, nerver hueless, there's no ventilating system in the hospitals. The rooms'repainted in white and yellow, light green white, or green color. The patient's clothing were in green pink blue, light green or in white co for. There're not anything special in both decoration and equipments. Most of them used tall beds except in one hospital 2. To the extent of perception of patient's hatch 9round and hospital environment it is presented that they perceived nurse's ability in highest in total human variable, though perceived kindness or etiquette in the lowest otherwise, comparatively high in total average. 3. In the respect of physical environment it is highest perceived of lightening terms, otherwise, lowest perceived of air ventilation and total average became lowest than the one of the original record 4. To ages, in the respect of hatch ground rather old aged mother than the younger one has perceived that nurse would be trusting, in good service character, able, at the same time, liable, Otherwise, in physical environment regardless of age, they perceived lightening in high and remarkably lower in ventilation As a result of the examination of the difference in hospital environment to each age it is appeared of statistical difference at 5% level of ability in the personal environment otherwise little difference as for physical environment 5. In the respect of perceiving level to educational standard it is highly perceived of personal environment for higher ranking group rather than lower group in the educational standard. In case of physical environment it is highly perceived for lower level group rather than higher level group in educational background. The variables which have statistical significance at 5% level are from trusting kindness, etiquette and total kindness, etiquette and total all significance at 5% level are from trusting, kindness, etiquette and total human environment variable in personal environment, otherwise, there's little difference in the physical environment. 6. The perceiving level due to times of admission and accommodation at the hospital would be cleared out as gradual higher perception both physical and personal environment in the hospital. At 5% significant level of the ventilation condition in physical environmental variable it is presented of meaningful difference otherwise, there we have little difference both in Personal variable and other one. 7. In accordance with living standard, the perception degree of personal environment in tee hospital would be inclined to increase to higher living standard on the other hand, in case of the physical environment, the perception level world increase to lower living standard At 5 % level, the trustuariable and total scores in the personal eicuironmectal variable there appeared a meaningful/ significant difference otherwise, there presented little difference both in physical environmental and other variable to the living standard 8. Pertaining to family unit, the mother of an independent family unit perceived highly in all respect of the personal and the physical environment in the hospital rather than the woman of succeeding family unit. At 5 % level there appeared a difference in the respect of kindness and etiquette both in personal environment variable, on the other hand, there hardly marked a difference between other variable and physical environmental one. 9. The degree of perception to comforting level has little connection with a statistical difference the age, educational level hospital admitting times, living standard or family unit. 10. The most effective variable to mother's comforting level will be nurse's ability, reliability, trusting manner, and total physical environment variable in order.

  • PDF