• Korean Journal of Plant Resources
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• v.25 no.4
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• pp.387-393
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• 2012

In order to improve storability of subtropical yam produced in South Korea, the major pathogens found during the storage were isolated and identified of the pathogenicity, and rot inhibition effect was studied based on the curing treatment condition. Penicillium sclerotigenum and Penicillium polonicum were identified as major pathogens causing rot in subtropical yam during storage, and P. sclerotigenum had stronger pathogenicity. Only the cut surface which has been made during a harvest and has been made smooth before curing generated a normal callus layer. The cut surface of tuberous root was cured in 95% of relativity humidity for three days at $23^{\circ}C$, and cured at $28^{\circ}C$ and $33^{\circ}C$. The observation of callus layer showed that the $23^{\circ}C$ treatment group had similar color saturation between tuberous root and pellicle, while the groups treated above $28^{\circ}C$ showed clear distinction. The generation rate of callus 0.5mm or bigger was 93 percent at $28^{\circ}C$ treatment, 96% at $33^{\circ}C$ treatment, but was 52% at $23^{\circ}C$ treatment. The conventional curing treatment group that used wind or sunlight at room temperature created little callus layer. The infection rate of pathogens according to the relative humidity inside the storage room was low at 40% and 60% of humidity, and the curing treatment period did not make a difference. When the humidity inside the storage room was 80%, all treatment groups rapidly increased the fungal pathogens. The rotten rate of each treatment was studied after 180 days during which the storage temperature was maintained at $16^{\circ}C$ and relative humidity 60%. While the rotten rate of tuberous root that has been cut in conventional curing treatment based on solar and wind was 43%, the one cured at over $28^{\circ}C$ and created the callus layer was less than 18%. While even a healthy tuberous root showed 25% of rotten rate in the traditional treatment group, the one cured at over $28^{\circ}C$ was less than 10%. The weight loss was 1-6% lower in the forced treatment group than in the conventional treatment group.

• Korean Journal of Plant Resources
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• v.25 no.5
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• pp.624-632
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• 2012

As there have been lately many worldwide resource challenges such as potential exhaustion of fossil fuels, sudden rise of oil price and ever-rising grain pricing due to global food crisis, there have been more interests focused on recycling vegetable oils and fats into clean natural fuel and producing new resources based on waste cooking oil as a part of reusing waste resources. An Experiment was performed by using ratio of 50:50, 75:25 (w/w) mixture of based rapeseed oil, camellia oil, and olive oil. 50:50, 25:75 (w/w) mixture of based palm oil. The result was that the oleic acid ($C_{18:1}$) got the lowest percentage of 42.8%, when we combined the mixture of rapeseed oil and soybean oil. While the highest percentage of 72.1% was when the mixture of camellia oil and rapeseed oil were combined at 50:50 ratio. In 75:25 (w/w) case, mixture of rapeseed oil and soybean oil got the lowest. The highest ratio was the mixture of camellia oil and olive oil. Based on the component of palm oil, the total saturated fatty acid was decreased. It is expected that stabilizing oxidation through controlling of fatty acid after mixture and that liquidity at a low temperature. The acid value indicated that stabilizing oxidation got a range of highest to lowest. Camellia oil ranked as the highest, followed by olive oil, and the oil seeds as the lowest in rank. Controlling iodine value through mixture and improvement of stabilizing oxidation will provide a good quality. The quality of color has no significant change about mixture in ratio and maintenance. The reduction of the cost of refining process is expected by controling of mixture ratio at biodiesel production in the future.

• 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.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1523-1528
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• 1999

The consumer's demands for minimally processed fruits and vegetables have been increased rapidly because of its convenient handling, fresh-like quality as well as producing less wastes from the environmental point of view. Asian pears which are one of the main fruits widely produced and consumed in Korea easily lost their characteristics due to browning and softening after cutting. The objective of this study is to investigate the effects of various treatments on delaying deterioration of sliced Asian pears. 'Shingo' pear slices were treated with various solutions $(1%\;NaCl,\;0.2%\;L-cysteine,\;1%\;CaCl_2\;or\;1%\;calcium\;lactate)$ and were packaged with low density polyethylene $(LDPE,\;60\;{\mu}m)$, ceramic $(CE,\;60\;{\mu}m)$ or vacuum $(Ny/PE,\;80\;{\mu}m)$ film at $20^{\circ}C\;and\;0^{\circ}C$. In order to evaluate the quality of packaged sliced pears, quality index was determined in terms of color, firmness, soluble solids, titratable acidity. ascorbic acid, changes of gas composition, microbial test, and sensory quality. The results showed that sliced 'Shingo' pears packaged with CE and vacuum film maintained better quality than with LDPE at $0^{\circ}C\;and\;20^{\circ}C$. To retard browning and softening. 0.2% L-cysteine and 1% NaCl solutions applied for 1 minute were effective to reduce surface browning of sliced pears, and 1% $CaCl_2$ was the most effective to prevent softening.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.635-641
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• 2003

A non-thermal pasteurization technology, high Pulsed Electric Field (PEF) has been thought to be a new alternative processing technology instead of heating. The objective of this study was to examine and compare the effect of PEF and High Temperature Short Time (HTST) treatments on the physicochemical, microbiological and sensory characteristics of citrus juices. Total sugar and titratable acidity values of fresh citrus juice and two treatments were not significantly different each other at p<0.05. The concentration of vitamin C in fresh citrus juice $(31.2{\pm}0.59\;mg%)$ was not significantly different with the value of PEF treatment $(29.4{\pm}0.75\;mg%)$ but was significantly higher than the value of HTST treatment $(27.4{\pm}0.75\;mg%)$. The color values (L, a, and b) in PEF treatment were significantly lower than the fresh citrus juice, but were higher than the values of HTST treatment. Both total bacterial cell counts $(6.65\;{\pm}\;0.08\;log_{10}(cfu/mL))$ and yeast counts $(7.79{\pm}0.07\;log_{10}(cfu/mL))$ in fresh citrus juice were significantly reduced by PEF $(1.39{\pm}0.14,\;2.42{\pm}0.1\;log_{10}(cfu/mL))$ as well as HTST treatment (0, 0). PE activity of fresh citrus juice $(1.3{\pm}0.12\;units/mL)$ was significantly reduced by PEF treatment $(0.11{\pm}0.01\;units/mL)$ and was totally inactivated by HTST treatment. Sensory evaluation scores in flavor, taste and overall acceptability between the fresh and PEF treated citrus juices $(7.2{\sim}7.5)$ were not significantly different but the values of HTST treatment $(5.1{\sim}5.8)$ were lower than others. Consequently, PEF treatment is thought to be a good alternative pasteurization method for fresh citrus juice to HTST treatment due to its strong pasteurization effect, reduced destruction of nutrients and good sensory characteristics.

• Korean Journal of Food Science and Technology
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• v.7 no.4
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• pp.200-207
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• 1975

This experiment was carried out to investigate the chemical composition and microflora of soy sauce during storage under the different temperature. The results obtained are as follows. (1) Total nitrogen, color density, specific gravity and sodium chloride concentration of soy sauce showed a increasing tendency in the progress of storage period. Open-storage state at $30^{\circ}C\;and\;15^{\circ}C$ were responsible to the increase of components as compare with close-storage state at $5^{\circ}C$. (2) pH and buffer action were not almost changed during the storage. (3) Alcohol and sugar contents of soy sauce showed a decreasing tendency in the process of storage period, especially in the case of open state alcohol being almost disappeared within 11 months in all groups. (4) The number of common bacteria in one ml of soy sauce were counted as $96{\times}10^4$ before pasteurization and $10^3$ after pasteurization. The osmophilic bacteria was counted as $38{\times}10^4$, $10^2$ after pasteurization. (5) The spore number of mold in one ml of soy sauce were counted $32{\times}10^7$ before pasteurization, 58 after pasteurization and 10 to $10^2$ in the progress of storage period. (6) The bacteria number of soy sauce were somewhat decreased with the passing, of the time. The group of high temperature and open state were more notable than low temperature and close state.

• Journal of The Korean Society of Grassland and Forage Science
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• v.32 no.3
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• pp.193-202
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• 2012

'Joseong', a winter forage triticale cultivar (X Triticosecale Wittmack), was developed by the breeding team at the Department of Rice and Winter Cereal Crop, NICS, RDA in 2010. The cultivar 'Joseong' was selected from the cross FAHAD_5/RHINO1R.1D 5+10 5D'5B'//FAHAD_5 by CIMMYT (Mexico) in 1992. Subsequent generations were handled in pedigree selection program at Mexico from 1993 to 1998, and a line 'CTSS92Y-A-4Y-0M-5Y-0B' was selected for earliness and good agronomic characteristics. After preliminary and advance yield test in Korea for 2 years, the line designated as a line name of 'Iksan26'. The 'Iksan26' was subsequently evaluated for earliness and forage yield in 7 different locations such as Jeju, Iksan, Cheongwon, Yesan, Naju, Daegu, and Jinju from 2008 to 2010 and finally named as 'Joseong'. The cultivar 'Joseong' has characteristics of dark green leaf, yellow culm and spike, and large grain of yellowish brown color. The heading date of cultivar 'Joseong' was April 24, which was 5 days earlier than that of check cultivar 'Shinyoung'. It showed better tolerance or resistance to lodging, wet injury, powdery mildew, and leaf rust than those of the check cultivar 'Shinyoung'. The average forage dry matter yield of cultivar 'Joseong' at milk-ripe stage was 14.5 MT $ha^{-1}$, which was lower than 16.5 MT $ha^{-1}$ of the check cultivar 'Shinyoung'. The silage quality of 'Joseong' (5.3%) was lower to the check cultivar 'Shinyoung' (6.0%) in crude protein content, while was 2.1% superior to the check cultivar 'Shinyoung' (61.9%) in TDN (total digestible nutrients). It showed 5.1 MT $ha^{-1}$ of grain yield, which was 40% higher than that of the check cultivar 'Shinyoung' (3.65 MT $ha^{-1}$). This cultivar is recommended for fall sowing crop in the area where daily minimum mean temperatures are averaged higher than $-10^{\circ}C$ in January, and as a winter crop using whole crop forage before planting rice in around Korea.

• Journal of Life Science
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• v.16 no.4
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• pp.683-690
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• 2006

The chemical compositions of amino acids, minerals, betaine, and polyphenolic compounds from Salicornia herbacea (Hamcho) according to harvest periods were analyzed. Changes of chemical characteristics in water and ethanol extracts from Hamcho were evaluated for titratable acidity, pH, soluble solid, and Hunter's color values. The antioxidative activity of water extract from Hamcho was also determined by DPPH $({\alpha},{\alpha}'-diphenyl-{\beta}-picrylhydrazyl)$ scavenging radical activity. Total polyphenolic compounds of Hamcho were shown the highest in August harvested by 201.6 ppm. The betaine of Hamcho water-extract was identified by high performance liquid chromatography (HPLC), which content was 0.248%, 0.269% and 0.204% in June, August, and October, respectively. Major compositional amino acids (mg%) were glutamic acid (582: 519: 664), proline (552: 471: 322), phenylalanine (480: 431: 424), aspartic acid (322: 297: 330), and arginine (282: 321: 483) in June, August, and October, respectively, and major free amino acids (mg%) were proline (9.7: 3.4), asparagine (6.7: 1.4), hydroxyproline (6.4: 2.8), valine (3.9: 2.5), arginine (1.7: 3.0) in June and August, respectively. Mineral contents (mg%) were Na (5,695: 7,536: 5,529), K (1,640: 963: 931), Mg (359: 428: 348), Ca (221: 234: 251), and P (207: 189: 259) in June, August, and October, respectively. Especially, K was high in June, Na and Mg were high in August, and Ca and P were high in October, respectively. DPPH scavenging radical activity was shown in the following order; 0.05% butylated hydroxytoluene (BHT)> August> June> October harvested Hamcho. The chemical components of polyphenolic compounds, betaine, amino acids and minerals were changed by harvest periods according to the growing season, and the highest concentrations of polyphenolic compounds and betaine of Hamcho were shown in August harvested.

• Journal of Life Science
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• v.26 no.8
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• pp.955-962
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• 2016

Fish-meat gel is an intermediate product used in a variety of surimi-based seafood. One of the most-used raw materials of fish-meat gel is Alaska Pollock due to its high-quality meat in terms of gel strength and texture. However, increasing demand for fish-meat gel, along with overexploitation of the wild catch Alaska Pollock, has put the industry in need of low-cost sustainable alternative sources for fish-meat gel. Pagrus major (PM) is a widely aquacultured fish known for having white meat that is low in fat. The current study compares the quality of fish-meat gel prepared from aquacultured PM to that of high and mid-grade Alaska Pollock fish-meat gel. Gels were compared in terms of gel strength, texture, color, and protein pattern. Results indicated that fish-meat gels prepared from PM were superior to Alaska Pollock fish-meat gels with regard to gel strength, hardness, springiness, chewiness, cutting strength, and breaking force. In addition, although not matching in quality, PM exhibited a cohesiveness, whiteness, and expressible moisture content comparable to Alaska Pollock of both grades. Protein pattern analysis also showed that PM and Alaska Pollock fish-meat gels had similar protein profiles before and after gel preparation. Therefore, P. major is suggested as a potential substitute for Alaska Pollock in fish-meat gel production.

• Journal of Life Science
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• v.19 no.7
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• pp.956-962
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• 2009

The aim of this study was to assess the effects of dentifrice-contatning grapefruit seed extract (GSE) and processed sulfur solution (PSS) on antimicrobial effects against oral pathogens. We first evaluated the antimicrobial effects of GSE and PSS against oral microbes: Streptococcus mutans (Sm), Prevotella intermedia (Pi), Porphyromonas gingivalis (Pg) and Candida albicans (Ca). When antimicrobial activity against Sm, Pi, Pg and Ca was tested, at 40 $\mu$l/disk, the inhibition zones of GSE were 11.0, 9.5, 8.0 and 9.0 mm, respectively. With the same method, the inhibition zones of PSS were 2.0, 3.5, 0.0 and 1.5 mm, respectively. In the micro broth dilution method, the MIC values of GSE against Sm, Pi, Pg and Ca were 0.24, 0.06, 0.10 and 15.63 $\mu$l/rnl, respectively. The MIC values of PSS were 0.12, 3.91,>125 and 7.81 $\mu$l/ml, respectively. When pH, refractive index, viscosity and color value of dentifrice-containing GSE and PSS were measured, there were no significant changes in these physical properties compared to the control samples. Antimicrobial activities of dentifrice products containing 0.5% GSE and 0.5% PSS against oral pathogens were 7.3, 4.3, 2.2 and 1.5 mm, respectively. According to these results, we conclude that there may be a role for GSE and PSS in the development of new oral supplies.