• Food Science and Preservation
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• v.21 no.4
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• pp.512-519
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• 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.

• Food Science and Preservation
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• v.15 no.3
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• pp.461-468
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• 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.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.281-296
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• 2015

This study performed to find proper temperature and improve texture and taste of pickle by considering physic-chemical characteristic and sensory evaluation. The basis temperature of the pickle was manufactured by 5 temperatures($95^{\circ}C$, $85^{\circ}C$, $75^{\circ}C$, $65^{\circ}C$, $5^{\circ}C$) at intervals of $10^{\circ}C$, and the dangerous Temp range was exempted during 12 days. Results showed that 3rd day at $95^{\circ}C$ was the best temperature for the quality specification of the pickle. In addition, between 6th to 12nd days at $85^{\circ}C$ and $95^{\circ}C$ appeared the most excellent preferences of the pickles. Thus, quality specifications showed different results by the date, and it appeared $95^{\circ}C>85^{\circ}C>75^{\circ}C>65^{\circ}C>5^{\circ}C$ in order. Furthermore, the liquid pickles at the temp of $95^{\circ}C{\sim}85^{\circ}C$ showed better texture and flavor of pickles as well as good preference. Based on these results, managers or administrators of foodservice business will be recognized the importance of temperature and storage period for salted pickles to improve its texture and taste along with improving quality and preference.

• Food Science and Preservation
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• v.10 no.3
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• pp.339-346
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• 2003

In order to improve some problems such as contamination of undesirable mold, mycotoxin production and excessive drying on the surface of traditional meju, we developed a capsule type-meju(CM) coated with steamed black bean and Aspergillus oryzae - rice koji(0.3％, w/w) mixture to surface of traditional meju and fermented at 25$^{\circ}C$ for 14 days under 80％ relative humidity. Contamination of undesirable mold on the surface of CM was not detected within 2 weeks and some genus Penicillium molds on control meju without koji were found naturally after 12 days of fermentation. The moisture content of meju was showed to be in the range of 34.7 - 29.4％ being 32.7％(w/w) of mean value. Titratable acidities in CMs prepared with black bean(BCM) and soybean(SCM) were much higher than that in control meju, and BCM was similar to SCM. Free sugar content in BCM(123.98 mg％) was 10 times and 2.1 times higher than that in control meju(15.02 mg％) and SCM(59.85 mg％), respectively. Amino type nitrogen content in control meju was 147.00 mg％ and its content in BCM(255.50 mg％) was 1.37 times higher than that in SCM(187.25 mg％). Total organic acid content in BCM(95.98 mg％) and SCM(1l9.98 mg％) were much higher than that in control meju(26.44 mg％), and then lactic and malic acid contents were markedly changed according to capsulation of meju. Lightness value(L) of Hunter color index was much higher in BCM than in SCM. Fatty acid composition of CM was not different as compared to control meju. Total free amino acid content in BCM(1039.70 mg％) was 4.4 times and 2.4 times higher than that in control meju(236.45 mg％) and SCM(556.07 mg％), respectively.

• Food Science and Preservation
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• v.14 no.3
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• pp.301-307
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• 2007

To efficiently use Korean mung beans, the functional characteristics of mung bean powder(A), unhydrolyzed mung bean flour(B), and mung bean flour hydrolyzed under optimum conditions(C), were compared. The contents of protein, fat, carbohydrate, ash, and water, did not vary greatly with different treatment methods. The color values of (B) and (C) were similar, while the L value of (A) was higher than those of the other samples. Thereducing sugar content of (C) was highest at 292.63 mg%, while the total phenol contents of (A) and (C) were similar at 38.63 mg% and 38.38 mg%, respectively. The molecular weight of (A) was under 17 kDa by SDS-PAGE, and was lower than the molecular weights of the other samples (B, C), which generally ranged from 17 kDa to 72 kDa. The free sugar content of (C) was highest at 1,125.16 mg%, while (A) and (B) yielded values of 86.36 mg% and 54.20 mg%, respectively. Total free amino acid contents were in the order(C)(B)(A), and were 22,116.35 mg%, 2,731.29 mg%, and 578.54 mg%, respectively. The amino acid content of (C) was 8,231.42 mg% and was higher than those of (A) or(B). The DPPH free radical scavenging abilities of (A) and (C) were high, at 62.1% and 57.63%, respectively, while (B) showed a lower value at 19.26%. Fibrinolytic activity was highest(24.01%) in (C), and was 20.69% in (A) and 18.06% in (B). The above results indicate that mung bean flour hydrolyzed under optimal conditions (C) had the highest functional and quality characteristics, in comparisonh with unhydrolyzed flour (B) and mung bean powder (A). Diverse applications of hydrolyzed mung bean flour are anticipated.

• Food Science and Preservation
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• v.20 no.2
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• pp.141-150
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• 2013

For the investigation of the quality loss of mulberry during distribution, the deterioration rate, microorganism growth, and sensory quality of mulberry kept at 20, 10 and $0^{\circ}C$, respectively, were investigated. Based on the results, the optimum temperature for extending the freshness of mulberry was examined in the temperature range of -1.5 to $1.5^{\circ}C$. The level of mold in the mulberry kept at 20 and $10^{\circ}C$, respectively, was much higher than that kept at $0^{\circ}C$. The quality of the mulberry deteriorated seriously after two days at $20^{\circ}C$, after six days at $10^{\circ}C$, and after 12 days at $0^{\circ}C$. The marketability of mulberry as determined via sensory evaluation was much more prolonged by decreasing the keeping temperature from 20 to $0^{\circ}C$. To extend the freshness of mulberry using these results, the optimum temperature was evaluated at the range of -1.5 to $1.5^{\circ}C$ for 25 days. During storage, the changes in the color and pH of the berry were not significantly different by storage temperature, but the microbial levels and deterioration rate increased in the order of 1.5, 0, and $-1.5^{\circ}C$. In particular, the firmness of the mulberry decreased rapidly at $1.5^{\circ}C$, showing a significant difference from the others. The titratable acidity and sugar contents decreased gradually at all the applied temperatures. The anthocyanin content decreased sharply at $1.5^{\circ}C$ but gently changed at $-1.5^{\circ}C$. Through the sensory results of this study, it was adjudged that the marketability of mulberry could be maintained about 0.7 times at $1.5^{\circ}C$ and 1.3 times at $-1.5^{\circ}C$ compared with the marketability at $0^{\circ}C$, respectively.

• 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 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.

• 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.

• Korean Journal of Medicinal Crop Science
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• v.8 no.4
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• pp.334-341
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• 2000

This study was conducted to determine the effects and optimum concentrantion of chemical mutagens, colchicine, EMS (ethyl methan sulfonate), MNU (1-methyl-3-1­-nitrosoguanidinenitro), sodium azide $(NaN_3)$ for induction of mutant plants. In order to induce the mutants of Dianthus superbus L, immature seed were pre-soaked in the warter adding each mutagens and concentration of EMS, colchicine, MNU, and sodium azide $(NaN_3)$. Comparision of morphological characteristic and seed germination in each mutant plants differed depending on mutagen sources and their concentrations. When 0.2% EMS were treated on seed, germination decreased to 12% while untreated control was germinated 76.6% for twenty days. Treatments of colchicine appeared higher germination than other mutagen but not survived. The survival rate was extremely decreased in MNU treatment at 0.5mM and chlorophyll-mutant plantlets were obtained by sodium azide treatment at 0.2mM. Chlorophyll mutants were produced by pre-soaking the immature seed of Dianthus superbus L. with mutagen, sodium azide. The control plants appeared normal green leaf color, while mutant plant after mutagenic treatment of immature seed results in yellow­-green stripes and albino in normal green leaf tissue. RAPD was carried out to check the genetic modification of regenerated plants by mutagen treatments at 0.2mM sodium azide. Three polymorphic DNA fragments out of thirty-seven obtained by RAPDs were observed in regenerated plants using five decamer primers.