• Korean Journal of Food Science and Technology
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• v.52 no.3
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• pp.205-211
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• 2020

In this study, fruit phenolics were investigated with using LC/MS and HPLC analysis in order to compare the differences between domestic ('Campbell Early', 'Kyoho', 'Heukbosuk', and 'Hongju SDS') and imported ('Crimson SDS' and 'Thomson SDS') grapes. In the case of fruit characteristics, imported grape 'Crimson SDS' and 'Thompson SDS', had lighter skin weight (300-350 mg/berry) and hard flesh (5.2-5.6 kg·f) than domestic grape cultivar. The phenolic compound contents of 'Crimson SDS' skin was higher, but resveratrol (25-29 mg/kg), quercetin (350-380 mg/kg), and myricetin (31-32 mg/kg) contents were similar in to those of 'Hongju SDS'. The anthocyanin content was different from differed between grape cultivars. 'Hongju SDS' grape was showed higher in Delphinidin-3-glucose (D3G) levels, and 'Crimson SDS' was showed higher in Peonidin-3-glucoside (P3G) levels. The contents of phenolic compounds were investigated differently for each grape berry part. Catechin, epicatechin, procyanidin B1, and B2 were found in grape seeds.

• Korean Journal of Plant Resources
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• v.3 no.1
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• pp.31-40
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• 1990

Pericarp and seedcoat removal treatments were tested to determine their effectiveness in the hard-to-germinate botanical seeds of jerusalem artichoke. Fresh seed of five Helianthus tuberosus L.varieties were (A)untreated (B)water soaked overnight (C) soaked overnight followed by renoval of pericarp or (D) soaked overnight followed by renoval of pericarp and seedcoat. The results indicate that treatments which removed the pericarp and seedcoat were the very effective, giving germination of over 90%. A considerable increase in germination did not follow only the peri-carp removal treatments. The factors inhibitory to germination of fresh jerusalem artichoke seed is associated withthe seedcoat. The removal treatment of pericarp and seed-cost is recommended despite its complexity because it givesa high germination percentage and varies least from varietyto variety. Heliarthus tuberosus L., a biomass potential crop, is a member of the family compositae. The genus Helianthushas provided man with two food plants, the sunflower (H.annus) and the jerusalem artichoke or topinambour (H. tube-rosus) . (3) The jerusalem artichoke grown for its tubers, has always been an extremely minor crop, but it is stillgrown in many places as a food for man or livestock and forthe production of alcohoL. Though tubers are used for pro-pagation jerusalem artichoke also flower and produce seedin head-like in florescences. Flowers are developed acro-petaLly on flattened receptacles such that outermost flowers are oldest. Each of these epigynous flowers may develop an achene-type fruit in which outer layers of the overy wallpersist, while inner layers become disorganized. Insidethe ovary wall of mature fruit, there is a papery seedcoat, probably composed of compact cells from endosperm, integu-ments, and nucellus.In general, the efforts to improving this crop havebeen hampered by the hard-to-germinate botanical seed.Seeds did not germinate for at least IL months after harvest.Fresh seeds of some varieties require one year more to gar-minate. (5) Since the time factor between generations isof concern in a prospective breeding program of jerusalemartichoke , these observations led to investigation of thenature of delayed seed germination in jerusalem artichokeas a biomass potential crop.

• Proceedings of the KSR Conference
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• 2004.06a
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• pp.942-947
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• 2004

After a lot of hard effort during last 50 years, we have been finally beared fruit of a high speed vehicle. But, A large percentage of the existing railways are actually being lasted it's last popularity because of the backward speed. The object of this research isn't supposed to make an effort for developing vehicle's speed with lower budget, but to evaluate it's efficiency. The time has come for upgrading train's lower speed with at the minimum of rail's changing. To solve this problem, we are describing that is how to control a transition curve of the railway.

• Journal of Biosystems Engineering
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• v.26 no.5
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• pp.461-468
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• 2001

Impact between fruits and other materials is a major cause of product damage in harvesting and handling systems. The oriental pears are more susceptible to bruising than other fruits such as European pears and apples, and are required more careful handling. The interest in the handling of the pears for the processing systems has raised the question of the allowable drop height to which pears can be dropped without causing objectionable damage. Drop tests on pears were conducted using an impact device developed by authors to estimate the allowable drop height without bruising. The impact device was constructed to hold in a selected orientation and to release a fruit by vacuum for dropping on to a force transducer. The drop height was adjustable for zero to 60 cm to achieve the desired distance between the bottom of the fruits and the top of the impact force transducer. The transducer was secured to 150 kg$\sub$f/ concrete block. The transducer signal was sampled every 0.17 ms with a strain gage measurement board in the micro computer where it was digitaly stored for later analysis. The selected sample fruit was Niitaka cultivar of pears which is one of the most promising fruit for export in Korea. The pears were harvested during the 1998 harvest season from an orchard in Daejeon. The sample fruit was selected from two groups which were stored for 3 months and 5 months respectively by the method of current commercial practice. The pears were allowed to stabilize at environmental condition(18$^{\circ}C$, 65% rh) of the experimental room. One hundred fifty six pears were tested from the heights of 5, 7.5. 10 and 12.5 cm while measurement were made of impact peak force, contact time, time to peak force, dwell time, pear diameter and mass. The bioyield strength and modulus of elasticity were measured using UTM immediately after each drop test. The allowable drop height was estimated on the base of bioyield strength of the pears in two ways. One was assumed the peak force during impact test increasing linearly with time, and the other was based on the actual drop test results. The computer program was developed for measuring the impact characteristics of the pears and analyzing the data obtained in the study. The peak force increased while contact times decreased with increasing drop height and contact times of the sample from the hard tissue group. The allowable drop height increased with increasing bioyield strength and contact times, and also varied with Poisson\`s ratio, mass and equilibrium radius of the pears. The allowable drop height calculated by a theoretical method was in the range from 1 to 4 cm, meanwhile, the estimated drop height considering the result of the impact test was in the range from 1 to 6 cm. Since the physical properties of fruits affected significantly the allowable drop height, the physical properties of the fruits should be considered when estimating the allowable drop height.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.4
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• pp.377-386
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• 2006

Imwonshibyukji(1827) is an important and stupendous ancient scientific book, which is much like an encyclopedia, that can discern the dietary life of the latter period of Choseon. This article is assorted, which is mentioned in this book, as Cho(Misutkaru-in parched grain that is weed out into powder) to the main material of grain Youmicho, Wandoocho, Youcho, also the medicinal plant as the main material Youkhangcho, Backyupcho, Chungumcho, Unyoungcho, and Naecho, Haengcho, Eicho, Imgumcho, Joyou, Bokbunjacho, made by fruit. The results of inquiring the property by the assortment is as you see in the following. Youmicho, Wandoocho, Youcho, Youkhyangcho, Backyupcho, and Chungumcho, which consist of glutinous rice, nonclutinous rice, barley, buckwheat, pea, and black soybean are among 13 kinds of methods to make Cho. The manufacturing process is similar to that of Misutkaru, but in the case of Unyoungcho 6 different medicinal powders are mixed with Chundang and Sookmill to form a hard portable taffy substance, which is quite unique. Naecho, Haengcho, Eicho, Imgumcho, Joyou, and Bokbunjacho are extracted from pulp and processed in a powder form like Misutkaru, which can also be considered as a fruit tea. Youcho is unique in its sense, since it is fermented by maggots that are bred in order to obtain the juice. Cho is known to calm thirst and empty stomachs, and has various medicinal materials to act as food to aid virility. It is also known to have multiple functions as an alternative staple, refreshment to aid virility, portable food, and preferable beverage. There are ten references on Cho, 37% are Korean in Ongheejobji and 63% Chinese in Jaeminyosool, Bonchogangmok, Chungmoonbobang, Nongjungchunsuh, Wangshinongsuh, Shikgyung, Sukmyung, Bonchoseupyou, and Wisaengbogam. The citations are in the general introduction and 13 types of Cho are cited 19 times overall, but citations based on Chinese references are non existe.

• Journal of Forest and Environmental Science
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• v.28 no.2
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• pp.84-96
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• 2012

A special type of indigenous knowledge on plants utilization and farming system was explored by the Garo tribe community in the North-East region of Bangladesh, which correspond to the severe dependence on homestead forest. Results show that the Garo are totally dependent on the natural resources and that the extent of their dependency is faithfully reflected in their ethno-botanical knowledge. Dependencies that the study addressed focused on various aspects of food, fruit, energy, timber and health care on plants products. Garo tribe community in Bangladesh followed agrosilvipastoral system in their homesteads. They have indigenous hunting procedure to trap the animal in the forest. A total of 9 foods, 15 fruits, 12 energy-producing and 11 timber species was found and recorded that the Garo used in their daily life. Moreover, Garo used 23 medicinal plants species and have vast indigenous knowledge about using herbal medicine in daily health care practices. The Garo women do mostly the household activities, managing homestead forest and helping agricultural field where men perform all hard working activities like ploughing, cutting trees, digging the soil, preparation of horticultural and agricultural land, hunting, etc. The overall quality of life of the Garo could be considerably upgraded if ethno-botanical issues and their own indigenous knowledge will complement with scientific knowledge. The findings of the study conclude that the conservation of the indigenous knowledge of the Garo tribe related to plants utilization can also be turned to good account in forest conservation and is an important tool in this tribal area of Bangladesh.

• Culinary science and hospitality research
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• v.12 no.4 s.31
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• pp.213-224
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• 2006

This study was to investigate the factors affecting drinking Korean traditional beverages and the drinking habits of college students in Seoul. The research was carried out by asking them to drink 10 kinds of traditional drinks. They were composed of 45.5% of boys and 54.5% of girls who were $18\sim21$ years old, studying food related science (63.9%), and mostly (86.6%) living in a nuclear family in collective residents (60.4%) like an apartment. The number of students whose family's monthly incomes were over 3 million won was the largest as 37.1%. Their mothers were housewives (58.4%) mostly aged $46\sim50$ as 47.0%. In the research on the preference of students for the traditional drinks, most of them, 78.7%, showed their liking for the drinks because of their good taste (61.%). The number of students who answered they got the drinks by homemaking was the largest as 39.6%. Most of them, 66.3%, preferred fruit drinks, 19.8% soda drinks, 11.4% traditional drinks and 2.5% functional drinks. 31.2% of the drinks mostly taken at home was green tea, followed by sweet rice drink, Shik-hae. Among the drinks coming into the market, sweet rice drink was preferred in general as 25.7%, and the next was green tea 16.8%, ume drink (Maesil tea) 14.9%, rice tea 13.9%, fruit punch (Sujeonggwa) 11.4%, black tea 7.9%, honey tea 4.5%, ginseng tea 2.5% and jujube tea 2.5%. In the research on 'whether the students had experience preparing the traditional drinks or not', many of them, 62.4%, answered "No". And in the questionnaire asking on 'whether they liked to receive a training on making traditional drinks or not', 87.6% of them showed their wish to get the training. In the question on the reason why the students did not like to take the training on traditional drinks, the number of students who answered that it was complicated and hard to prepare was the largest as 53.0%.

• Forest Science and Technology
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• v.14 no.4
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• pp.160-168
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• 2018

The seeds of Elaeocarpus serratus, a tropical underutilized fruit tree are characterized by hard seed coat and consequent poor water uptake and low germination. To improve the regeneration through seeds, various parameters such as viability of seeds, water uptake, and effect of seed mass on germination and pretreatments were performed using a completely randomized design (CRD). Tetrazolium (TZ) test was conducted using fresh, mature seeds revealed $50{\pm}2.56%$ mean viability. Seeds of different weight classes showed similar pattern of water uptake and the saturation level was achieved at 60 hrs of soaking. Seeds belong to weight class 2.6-3.5g were germinated ($12.5{\pm}1.26%$) with $175{\pm}1.75days$ (d) of mean time taken for germination (MTG). Germination capacity of seeds varied significantly among different populations and Varkala population gave $12.5{\pm}1.1%$ germination with $174.6{\pm}2.5d$ MTG. Among various seed treatments, mechanical scarification was superior in germination and significant reduction in MTG ($p{\leq}0.05$). The mechanical scarification by complete removal of seed coat resulted in $49.2{\pm}1.52%$ germination within a short period of time ($9.52{\pm}0.89d$ MTG). However, the complete removal of seed coat without damaging to embryo is a difficult task. An alternate treatment (Mechanical scarification II) by making cracks on nut faces vertically followed by soaking in distilled water for 24 hrs gave $48.4{\pm}1.73%$ germination with significantly reduced MTG ($12.14{\pm}0.56d$) over unsoaked, untreated control ($6.5{\pm}1.84%$ germination and $197.18{\pm}1.79d$ MTG; $p{\leq}0.05$). This treatment (Mechanical scarification II) is therefore recommended for E. serratus seeds as it can adopt easily and can achieve 7 fold increases in germination over control. The recorded germination through mechanical scarification is in tune with realized viability percentage of the seeds.

• Horticultural Science & Technology
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• v.32 no.3
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• pp.289-295
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• 2014

This research was conducted to investigate a difference in quality according to control of fruit load and cluster weight when seeded 'Heukboseok' grape was grown in a conventional cultivation system. Clusters per vine were set to harvest 1,500 kg, 1,800 kg, and 2,200 kg grapes per $990m^2$. In p lots t reated t o produce 1,800 kg grapes, clusters were set to 3 grades produce grapes with 350 g, 500 g, and 700 g in cluster weight. Based on color chart (National Institute of Horticultural & Herbal Science, Rural Development Admnistration) which show maturation stage for 'Kyoho' grape, grapes with higher than grade 9 were harvested at 80 and 90 days after full bloom, and the r est of them were harvested a t 100 days after full bloom. The final yield of 'Heukboseok' grape was the lowest in target yield of 1,800 kg with 700 g clusters with 75.5% of target yield, but 92.1%-100.1% of target yield were harvested in other treatments. Among treatments with several fruit setting, 83.3% of grapes harvested in treatment to produce 1,500 kg grapes as a target yield at 90 days after full bloom. Among the treatments with different cluster weights, 93.5% grapes were harvested in the treatment with 350 g in cluster weight. 'Heukboseok' grape showed rapid maturation pattern with no significant difference in either soluble solids content or acidity between 90 days from 80 days after full bloom. Therefore, to prevent flesh softening, it is appropriate to harvest fruit at 90 days after full blooms, and both yield and cluster weight were important factors influencing the quality of the fruits in 'Heukboseok' grape. It is confirmed that coloring and firmness was influenced by the final yield and weight per cluster, respectively. Therefore, the yield should be set as grape of 1,500 kg per $990m^2$ in target yield, and cluster weight should be adjusted to 350 g to produce grape of 1,800 kg with the fruits of high quality. It is considered to be hard to produce grape of high quality with 700 g in cluster weight in 'Heukboseok' grape.

• Journal of Nutrition and Health
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• v.30 no.10
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• pp.1244-1257
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• 1997

The goals of the School Lunch Program(SLP) are to provide school children with approximately one -third of their daily nutrition requirements at a reasonable price, to foster good food habits, and to contribute to a better understanding of nutrition. In order to provide guidelines and appropriate nutritional information for SLP planning, and to identify inexpensive sources of each nutrient, representative SLP menus were analyzed for nutrient density using the Index of Nutritional Quality(INQ) and for nutrient cost. Recipes and prices of 776 meals were collected from 10 SLP primary schools in Seoul and Kyunggi province in Korea during 1995. From 4829 menu items in 776 meals, the 100 most frequently used menus were selected as representative SLP menus. From these 100 menus, eleven categories of menu were identified according to cooking methods and ingredients. Selected menus were placed into these 11 groups, with 3 to 5 menus in each except the milk group which contained only milk. The mean nutrient content, INQs, and nutrient-cost ratios were calculated for each menu and menu group. Among the 100 representative SLP menus, 'Jiajang-rice' contained the highest energy per serving portion. 'Grilled pollack ' was the highest in protein, 'Seasoned spinach ' in vitamin A, 'Spagehetti' in vitamin B1 , niacin and iron, 'Kongjorim'(hard-boiled bean with sauce) in vitamin B2 , strawberry in vitamin C, and 'fish stew ' and milk in calcium. Among the 11 menu groups, the 'One-dish' group was found to be the highest in energy , protein, vitamin A, B$_1$ and iron. The milk group was a good source of vitamin B$_2$ and calcium . The meat side dish group (panbroiled, fried or steamed )was the most suitable for providing niacin. The fruit group provided the highest level of vitamin c per portion. The nutrient densities(INQs) were found in the soup group (protein), Kimchi group(vitamin A), fruit group(vitamin B$_1$ and C), milk group(vitamin B$_2$ and calcium), stew group(niacin )and vegetable side dish group(energy, protein, vitamin B$_1$ and niacin) , vegetable side dish group(vitamin A), milk group(vitamin B$_2$ and calcium) , fruit and Kimchi groups(vitamin C), and stew group(iron). This information should be useful for school dietitians in planning most nutritious SLP menus with limited budgets. It could also be used for basic guidelines in nutrition education, and for future improvement of the SLP in Korea.