• Food Science and Preservation
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• v.22 no.3
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• pp.314-321
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• 2015

This study was conducted to investigate the quality and characteristics of semi-dried persimmons soaked in different concentrations of sugar solution and stored at $7^{\circ}C$ for 20 days. The L value and chroma value were significantly higher in S5 and S10 compared to the other concentrations of sugar solution. The ${\Delta}E$ and browning degree were increased according to the increase in concentration of sugar solution. Total sugar, reducing sugar, and sugar free contents were higher in the control (semi-dried persimmon) than those in S0, but they increased according to the increase in concentration of sugar solution. Polyphenol oxidase and peroxidase activities were decreased according to the increase in sugar solution concentration, which were highest in S0 among other semi-dried persimmons soaked in sugar solutions. Total ascorbic acid content was highest in S10 (12.29 mg/g), followed by S0 (2.54 mg/g), S5 (7.76 mg/g), S15 (6.05 mg/g), and S20 (5.05 mg/g). Total polyphenols, flavonoids and proanthocyanidins contents were the highest in S10 compared to other semi-dried persimmons soaked in sugar solutions. Furthermore, the same tendency was observed with DPPH radical scavenging ability. These results showed that 10% sugar solution could be applied to semi-dried persimmons in order to achieve high quality, nutritional value, and browning inhibition.

• Food Science and Preservation
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• v.14 no.5
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• pp.439-444
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• 2007

This study was carried out to analyze the quality change of salted mackeral treated with extracts of edible plan(Diospyros kaki, Teucerium veronicoides and Zanthoxylum schinifolium) during storage for develope of preparation methods and high quality of mackerel. The Hunter's color values of salted mackerel was not changed during strange. L, a and b value of salted mackerel teated with Korean herbal extracts was lower changed than those of control(mackerel not treated extracts of edible plants). Adhesiveness, and viscosity of salted mackerel was higher at $4^{\circ}C$ during storage than those at $25^{\circ}C$, and was higher in groups treated extects of edible plants at early storage than those in control group. Hardness was low in the salted mackerel treated extracts of edible plane and control group during storage. The salted mackerel treated Z. schinifolium extracts was the highest scores in sensory evaluation among groups.

• Journal of Korean Society of Forest Science
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• v.104 no.1
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• pp.35-42
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• 2015

The purpose of this study is to offer the raw data for improving the method of landscape planting in apartment complex by objective surveying and analysing the growth ratio by type and ground planted in landscape tree. The results are as follows. In the survival ratio of tree, Pinus densiflora was the highest and Abies koreana was the lowest in evergreen tree. In case of deciduous tree, the species of the highest survival ratio were Diospyros kaki, Zelkova serrata, Prunus mume, Lagerstroemia indica and Ginkgo biloba. There showed that Sorbus commixta and Chaenomeles sinensis had the lowest survial ratio. In case of tree growth by types, Pinus strobus was the highest and Pinus densiflora var. globosa was the lowest among evergreen trees. Among deciduous trees, the growth ratio of Zelkova serrata was the highest, and the trees showed the lowest growth were Lagerstroemia indica, Magnolia denudata and Cornus officinalis. Pinus strobus, Cornus kousa, Ginkgo biloba, Chionanthus retusa and Acer palmatum were good growth in natural ground, and Zelkova serrata and Prunus armeniaca var. ansu were good in artificial ground. In the future, if you study the growth characteristics and shrubs that are excluded from the study of landscape trees in various locations are expected to derive objective data.

• Korean Journal of Environment and Ecology
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• v.20 no.2
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• pp.122-129
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• 2006

To investigate the vegetation structure of mountain region from Wolgagsan to Dogabjae, 14 plots($2000m^2$) set up with random sampling method were surveyed. Two groups of Quercus variabilis-Pinus densiflora community, Quercus mongolica-Quercus acutissima community were classified by cluster analysis. Quercus variabilis, Pinus densiflora, Quercus mongolica, Quercus acutissima, Quercus dentata and Quercus serrata were found as a major woody plant species in Weolchulsan National Park region. In this area, Quercus variabilis and Pinus densiflora were dominated partially. In the future, the importance percentage of Pinus densiflora might be decreased, but those of Quercus variabilis, Quercus mongolica, Quercus acutissima and Quercus dentata might be increased. High positive correlations was proved between Quercus variabilis and Pinus rigida; Styrax japonica and Quercus dentata, Quercus acutissima; Pinus rigida and Lindera erythrocarpa, Pinus densiflora; Lindera obtusiloba and Rhododendron mucronulatum; Albizzia julibrissin and Styrax obassia, and relatively high negative correlations was proved between Diospyros kaki and Quercus dentata; Platycarya strobilacea and Lindera erythrocarpa; Symplocos chinensis for. pilosa and Quercus acutissima; Styrax japonica and Styrax obassia; Pinus rigida and Lindera obtusiloba, Fraxinus sieboldiana, Rhododendron mucronulatum; Quercus mongolica and Albizzia julibrissin. Species diversity(H') of investigated groups was ranged $1.2430{\sim}1.2892$.

• Food Science and Preservation
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• v.24 no.8
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• pp.1060-1066
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• 2017

This study was conducted to develop rice cookies added with young persimmon fruits. Effects of varying amounts (0-12%) of the fruit powder from a young astringent persimmon fruit (picked at July) on the quality characteristics of rice cookies were studied. Ingredients [rice (Oryza sativa subsp. japonica 'Ilpum') flours, persimmon (Diospyros kaki Thunb. 'Cheongdobansi') powder, sugar, butter, salt, baking powder, egg] were mixed, cut (thickness 3 mm, diameter 35 mm), baked at $170-180^{\circ}C$ for 9 min, cooled, and packaged in polyethylene/nylon bags. The loss rate and spread factor after baking of cookies increased and then decreased with an increase in the amount of fruit powder added. The moisture content and color values ($L^*$ and $a^*$) of cookies decreased with an increase in the amount of the persimmon powder added. Phenolic compounds content and DPPH radicals scavenging activity increased with an increase in persimmon powder content; in particular, the DPPH activity of the cookies sharply increased after the addition of 3% persimmon powder. These results suggest that the addition of the young persimmon fruit powder affected the quality characteristics of rice cookies and this fruit powder (approximately 3%) can be utilized as an additive during rice cookie processing.

• Food Science and Preservation
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• v.13 no.1
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• pp.18-23
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• 2006

This study was carried out to analyze the quality change of mackerel treated extracts of Diospyros kaki, Teuceriun veronicoides and Zanthoxylum schinifoliun during storage to develope the preparation methods for high quality of salted mackerel. The mackerel treated with Z schinifoliun extract was lowest pH change among group. Titration acidity of mackerel was increased during storage at $4^{\circ}C\;and\;25^{\circ}C$. The changes of acid value (AV) of mackerel were lower treated herbal extracts at early storage than those in control group (5.79 meq/kg) at $4^{\circ}C$. Acid values were increased in all group at $25^{\circ}C$ during storage. Peroxide value (POV) was 10 meq/kg in the salted Mackerel. Increasing of peroxide values was lower in the salted mackerel during storage. Contents of volatile basic nitrogen (VBN) were increased during storage, and were lower in group treated herb extracts than in control group. Total viable cells of mackerel were more in groups treated hem extracts at early storage than in control group, but less in groups treated herb extracts during storage than in control group.

• Molecules and Cells
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• v.40 no.7
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• pp.466-475
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• 2017

Dietary supplements have exhibited myriads of positive health effects on human health conditions and with the advent of new technological advances, including in the fields of proteomics, genomics, and metabolomics, biological and pharmacological activities of dietary supplements are being evaluated for their ameliorative effects in human ailments. Recent interests in understanding and discovering the molecular targets of phytochemical-gene-protein-metabolite dynamics resulted in discovery of a few protein signature candidates that could potentially be used to assess the effects of dietary supplements on human health. Persimmon (Diospyros kaki) is a folk medicine, commonly used as dietary supplement in China, Japan, and South Korea, owing to its different beneficial health effects including anti-diabetic implications. However, neither mechanism of action nor molecular biomarkers have been discovered that could either validate or be used to evaluate effects of persimmon on human health. In present study, Mass Spectrometry (MS)-based proteomic studies were accomplished to discover proteomic molecular signatures that could be used to understand therapeutic potentials of persimmon leaf extract (PLE) in diabetes amelioration. Saliva, serum, and urine samples were analyzed and we propose that salivary proteins can be used for evaluating treatment effectiveness and in improving patient compliance. The present discovery proteomics study demonstrates that salivary proteomic profile changes were found as a result of PLE treatment in prediabetic subjects that could specifically be used as potential protein signature candidates.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.64-68
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• 2009

The effects of drying methods (hot air, cold air, vacuum, and infrared drying) on physicochemical and organoleptic qualities of sliced-dried persimmons (Diospyros kaki Thumb. cv. Cheungdobansi) were investigated. The weight of the sliceddried persimmons ranged from 9.30 to 12.01 g, the length from 3.55 to 4.06 cm, the width and thickness were from 3.17 to 3.73 cm and 1.82 to 2.04 cm, respectively. Hot air drying resulted in the highest hardness value as well as Hunter's L, a, and b values. Infrared drying showed the lowest L value and vacuum drying revealed the lowest a and b values. Moisture contents of the sliced-dried persimmons ranged from 38.04 to 46.41%, and soluble solid contents were 42.96-$48.44^{\circ}Bx$. The phenolic compounds and DPPH radical scavenging activity were high for infrared and vacuum drying methods, and all the sliced-dried persimmons showed relatively high antioxidant activities. The sensory evaluation results indicated that the organoleptic scores for the overall preference were high in the order of vacuum > infrared > hot air > cold air drying. These results suggest that the drying methods affected the qualities of the sliced-dried persimmons, showing that vacuum drying is the mast effective among the methods tested for manufacturing the high-quality sliced-dried persimmons.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.882-887
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• 2001

The purpose of this study was to investigated quality properties of breads prepared from wheat flour with persimon leaf power. Results showed that the volume of bread was lessened, the weight of bread went up, and baking loss rate diminished as persimmon leaf powder content incremented. The experiment showed that bread was maintained in the low level of springiness and cohesiveness was relatively reduced as time lapsed, whereas 3.0 and 5.0% test group remained significantly high level. There was a rapid increment in chewiness and gumminess, which tended to show significantly low as compared to control group, Results of sensory evaluation showed that the preference scores decreased as the persimmon leaf powder contents increased (p<0.05), flavor made no significant differences up to 3.0% test group, however, 5.0% test group containing elutionsuch as catechin or tannin produced sour and bitter taste so strongly that made if feel uncomfortable with. The augment of content indicated a low prederence in terms of texture, in an overall preference had no significant differences as compared to the control group, and 0.5% test group. Through the results of these of these experiments, we can conclude that the highest quality of persimmon leaf powder content is no more than 0.5% in making bread added with persimmon leaf powder.

• The Journal of the Convergence on Culture Technology
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• v.5 no.4
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• pp.395-399
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• 2019

The purpose of this study was to investigate shooting and fruiting characteristics of persimmon 'Hachiya' affected by sub-zero temperature at early budding stage. The number of developed shoots, and the number of shoots with young fruits, and the shooting and fruiting of terminal buds of one-year-old branch (1YOB) were significantly decreased with the sub-zero temperature treatment (SZT). The number of shoots developed in the top of 1YOB decreased 47.2% due to SZT. The number of shoots with fruits was significantly decreased at 50% or higher in non-budding rate of 1-YOB. Especially the number of fruits (Y) at the three terminal buds of 1YOB was significantly affected by SZT and the non-budding rate (X) as Y = -0.145X + 12.950 ($r^2=0.4672^*$). Therefore, in the early budding stage of persimmon, when tree is affected by SZT ($-2^{\circ}C$, 3 hours), shoots growth is reduced and increase of 10% in non-budding rate reduces 1.4 of fruits per the three terminal buds of 1YOB.