• Proceedings of the Korean Society of Crop Science Conference
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• 1983.05a
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• pp.56-57
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• 1983

• Proceedings of the Korean Society of Crop Science Conference
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• 1983.05a
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• pp.58-59
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• 1983

• Korean Journal of Environmental Agriculture
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• v.37 no.2
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• pp.73-78
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• 2018

BACKGROUND: Soil salinity of reclaimed tidal land in Korea is highly important factor. High salinity is harmful to crop productivity. Jerusalem artichoke (Helianthus tuberosus L.) is known to be salt-tolerant and has high adaptability to diverse pedo-climatic conditions. The objective of this study was to assess the changes of soil properties and crop productivity according to salt concentration in the reclaimed tidal lands. METHODS AND RESULTS: Experimental sites were selected at Saemangeum ($35^{\circ}46^{\prime}N$, $126^{\circ}37^{\prime}E$) reclaimed tidal land, and their dominant soil series were Munpo (coarse loamy, mixed, non-acid, mesic, typic Fluvaquents). H. tuberosus L were collected from 12 locations across Korea. Tubers were planted at $75{\times}25cm$ with EC 2 to $7dS\;m^{-1}$. Soil samples were periodically collected from both 0~20 cm and 20~40 cm depths of each site. Soil salinity and soil moisture contents were varied depending on weather conditions. Soil electrical conductivity varied from 1.0 to $5.9dS\;m^{-1}$, and soil moisture contents varied from 9.2 to 28.7%. The white-colored tubers of H. tuberosus L. collected from 'Yeongwol-gun' exhibited the highest height (207 cm), followed by the white-colored tubers of H. tuberosus L. collected from 'Iksan-si'(202 cm). The white-colored tubers of H. tuberosus L. collected from 'GyeongJu-si' showed the highest yield (549 kg/10a). The purple-colored tubers of H. tuberosus L. collected from 'Yeongwol-gun' showed the highest yield (615 kg/10a). CONCLUSION: Our results indicate that the plant height and tuber yield did not appear to be correlated. Considering yield and inulin content, the GyeongJu-si seemed to be suitable as the white-colored tubers of H. tuberosus L. and the Yeongwol-gun seemed to be suitable as the purple-colored tubers of H. tuberosus L. in the reclaimed tidal lands. However, it is necessary to consider the relationship between the inulin content and the yield.

• Journal of The Korean Society of Grassland and Forage Science
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• v.7 no.3
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• pp.157-161
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• 1987

In order to utilize the tuber of Jerusalem artichoke (Jerusalem tuberosus L.) which has been considered one of the most economical resources for bioenergy, the tubers of the plant were processed into silage in 11 lab-silo with three levels of mixture of concentrates i.e. 10, 20, 30%. The silage was stored for 20 to 40 days before analyses. The quality of silage was compared with those of the tube-only silage without concentrates. Aproximate composition, pH, ammonium nitrogen, total nitrogen, and organic acids were analyzed. The results obtained are summarized ; 1. With the mixture of concentrates, the water content of the silage was able to be adjusted to 70 percent and NDF significantly increased (P<0.05) while ADF significantly decreased. 2. The content of water-soluble carbohydrate (WSC) was significantly decreased in silages of the mixture of concentrate and the tuber (P<0.05), while total nitrogen and ammonium nitrogen increased. 3. Tube-only silage gave satisfaction in fermentation, particularly organic-acid fermentation. As the storage period extended, Flieg's score of the silage was improved. Conclusively, the tuber of Jerusalem artichoke found to satisfy the requirements of good silage and to be recommended as a good resource for all-inane silage provided the tuber was ensilaged with 20 to 30 percent concentrate.

• Korean Journal of Plant Resources
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• v.28 no.3
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• pp.305-311
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• 2015

This study investigated in vitro antioxidant, anti-inflammatory and cytotoxicity on human lung epithelial A549 cells of different solvent extracts from Jerusalem artichoke (Helianthus tuberosus L.) tuber. The EtOH extract contained amounts of phenolics (22.20 tannic acid equivalent ㎎/ɡ) and exhibited the highest antioxidant activity and anti-inflammatory activity. Several methods were employed for measure the antioxidant activity: 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity (IC₅₀ = 206.79 ㎍/㎖), reducing power activity (21.26 ascorbic acid equivalent ㎎/ɡ) and total antioxidant activity (19.05 ascorbic acid equivalent ㎎/ɡ). Meantime, the EtOH extract inhibited the NO production completely with a concentration of 800 ㎍/㎖. Besides, the H₂O extract exhibited more potent effect on human lung epithelial A549 cells. This study suggested that Jerusalem artichoke tuber had antioxidant, anti-inflammatory and cytotoxicity on human lung epithelial A549 cells.

• The Korean Journal of Food And Nutrition
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• v.36 no.6
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• pp.471-478
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• 2023

This study investigated the quality characteristics and antioxidant activities of salad dressing prepared with Jerusalem artichoke powder (0%, 4%, 8%, and 12%). The pH, soluble solid content, and viscosity increased as the content of Jerusalem artichoke powder increased. The titratable acidity showed no significant differences between samples. The lightness values decreased, while the redness and yellowness values increased with increasing amounts of Jerusalem artichoke powder. The total polyphenol content ranged from 52.00-69.64 ㎍ GAE/g, and increased with the increase in Jerusalem artichoke powder levels. The antioxidant activities measured via DPPH and ABTS radical scavenging activity and reducing power also increased with increasing Jerusalem artichoke powder, at a higher rate than in the control. These results suggest that it is beneficial to add Jerusalem artichoke powder when in salad dressing.

• Applied Biological Chemistry
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• v.26 no.2
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• pp.119-124
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• 1983

To investigate the possibility of ethanol production from jerusalem artichoke tubers (Helianthus tuberosus L.), various yeast strains were evaluated for their potential in metabolizing carbohydrate from jerusalem artichoke tubers to ethanol. Among them, Kluyveromyces fragilis CBS 1555 showed the highest inulase activity and ethanol fermentability. On the batch kinetic analysis, K. fragilis also showed the highest in parameters for ethanol production and substrate utilization, although lower than Saccharomyces cerevisiae Y-10 in cell mass yield and ethanol production yield.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.126-135
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• 2014

This study was conducted to evaluate the quality characteristics of sponge cake consisting of 10%, 20%, 30%, 40% and 50% Helianthus tuberosus powder (HTP). With higher HTP contents in sponge cake, pH of sponge cake batter decreased significantly, whereas specific gravity was increased significantly (p<0.05). Meanwhile volume and symmetry indices of sponge cake were inversely proportional to HTP amounts. With higher HTP content in sponge cake, L value (brightness) of crumb significantly decreased (p<0.05), whereas a value (redness) significantly increased (p<0.05). b value (yellowness) of crumb in 40% and 50% HTP sponge cakes were significantly different from b value of crumb in 10%, 20% and 30% HTP sponge cakes. In 10~40% HTP sponge cake, L value, a value and b value all decreased significantly with higher HTP content in sponge cake. However in 40% and 50% HTP sponge cakes, there was no significant difference in any value. For texture characteristics, hardness of sponge cake significantly increased while cohesiveness decreased (p<0.05) with higher HTP content in sponge cake. On the other hand, springiness and gumminess of sponge cake did not change. Sponge cake containing 10% HTP showed the highest values for every organoleptic property. The results of this study suggest that sponge cake containing 10% HTP is the most appropriate for quality characteristics. This study also provides a way to increase the quality, texture characteristics, and organoleptic properties of sponge cake while reducing HTP content to less than 10% in order to qualify consumer taste.

• Journal of the Korean Society of Food Culture
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• v.29 no.2
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• pp.195-204
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• 2014

This study was conducted to evaluate the quality characteristics and antioxidant activities of rice flour sponge cakes containing 0, 20, 30, 40, and 50% Helianthus tuberosus powder (HTP). As HTP content of sponge cake increased, the pH of sponge cake batter significantly decreased, whereas specific gravity significantly increased (p<0.05). Meanwhile, volume and symmetry indices of sponge cake were inversely proportional to HTP amount. Further, with higher HTP content in sponge cake, L and b values of crumbs significantly decreased (p<0.05), whereas a value significantly increased (p<0.05). L, a, and b values of crust significantly increased with higher HTP content. For texture characteristics, hardness, cohesiveness, gumminess, and chewiness of sponge cake significantly increased (p<0.05),whereas cohesiveness did not significantly change. In the sensory evaluation test, rice sponge cake prepared with 10% HTP showed the highest sensory scores in terms of color, flavor, taste, softness properties, and overall preference. The levels of total polyphenol compounds and DPPH radical scavenging activities of rice sponge cakes significantly increased with higher HTP contents (p<0.05). The results of this study suggest that rice sponge cake containing 10% HTP is the most appropriate for quality characteristics and sensory evaluation. This study also provides a way to increase the quality, texture characteristics, and organoleptic properties of sponge cake while reducing HTP content to less than 10% in order to satisfy consumer tastes.

• Proceedings of the Zoological Society Korea Conference
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• 2000.10a
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• pp.214.1-214
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• 2000

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