• The Korean Journal of Food And Nutrition
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• v.20 no.2
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• pp.125-133
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• 2007

Ginger(Zingiber officinale Roscoe) has long been used as a food source in Korea, and it is widely used as a dietary condiment throughout the world. The present study focused on the immunomodulative effects of ginger extracts via in vitro experiments. To identify the immune-activation fractions of the plant, we performed the systematic fractionation of ginger with methanol, hexane, chloroform, butanol and water for separation and refining. The results showed that the chloroform fraction had the highest immune cell activation properties. In conclusion, this study suggests that ginger extracts may enhance immune function by regulating the splenocyte proliferation as well as the cytokine production capacity of activated macrophages.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.433-439
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• 1996

Major components affecting nonenzymatic browning in stored ginger paste were investigated using five synthetic model solutions.　The model systems were stored at $40^{\circ}C$ for 30 days and analyzed for browning, in addition the contents of sugars, organic acids, ascorbic acids, amino acids and gingerols were determined. Among the chemical components, fructose, asparagine and ascorbic acid were the main contributors to the browning development of ginger paste, while gingerol compounds were browning inhibitors.

• Korean Journal of Plant Resources
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• v.22 no.6
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• pp.518-521
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• 2009

High productivity of ginger (Zingiber officinale Roscoe) was obtained from the rhizome produced by shoot-tip culture with Korean native variety, Seosanjong. Seed rhizomes induced by shoot-tip culture were successfully established in the field. The rhizomes induced by both plant or rhizome were higher in emergence rate and faster in days to emergence than those of home seed production. The seed rhizome production induced by shoot-tip culture was two times heavier than that of home seed production. These results suggest that shoot-tip culture might be one of mass propagation methods in seed rhizome of ginger plant.

• Journal of Applied Biological Chemistry
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• v.44 no.1
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• pp.12-15
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• 2001

The antioxidative compounds and antioxidant contents of ginger (Zingiber officinale) rhizomes were determined. Substances reextracted using ethyl acetate from crude methanol extract of fresh ginger rhizome were separated through thin layer chromatography. Ten phenolic antioxidative bands were visualized through color reactions using ferric chloride-potassium ferricyanide and 1,1-diphenyl-2-picrylbydrazyl (DPPH). The antioxidative compounds were purified through preparative TLC and high performance liquid chromatography (HPLC), among which, five antioxidants were identified as 4-, 6-, 8-. and 10-gingerols and 6-shogaol on the basis of their molecular weights determined through LC-MS. As shown in experiments using DPPH free radicals, 6-Gingerol and PT4-HP8 (unknown) were revealed to be more efficient than BHT (butylated hydroxy toluene). Contents of gingerols were determined through reverse phase HPLC. Total gingerol contents (sum of 6-,8-, and 10-gingerols) in rhizomes of different ginger varieties varied significantly. The HG55 (collected at Wanju district in Korea) and the HG52 (imported from Brazil) showed the highest gingerol contents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.47-51
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• 2003

To evaluate the quality of commercial ginger tea, we compared physicochemical (sugar content, pH, acidity, color, viscosity, transparancy) and sensory (7-point scoring test, 18 experienced panel members) characteristics of commercial ginger tea with home-made one. Additionally, we assessed the opinion of Food and Nutrition specialists, about commercial ginger tea. Questionaires were hand delivered to 530 subjects consisted of University students and faculties of Department of Food and Nutrition at 8 cities (Seoul, Incheon, Youngin, Taejon, Chungju, Taegu, Kwangju, Pusan) in Korea and the complete data of 328 subjects were statistically analyzed using SPSS Program for Window (mean, ANOVA, $\chi$$^2$). The questionaires were consisted of sociodemographics, frequency and occasion of purchasing, opinion of quality and improvement points. Commercial ginger tea was lower in transparancy, Hunter color (L and b value) and viscosity than home-made one. However, commercial tea was not significantly different in sugar content, pH, acidity and Hunter color a value compared to home-made one. Also, among sensory attributes, over-all preference and flavor, sweetness were not significantly different between commercial and home - made one, However, scores of color, taste and pungency of home-made ginger tea were significantly higher than commercial one (p<0.05). Factors to be improved for commercial ginger tea were in the order of ginger content (28.6%), flavor (25.2%) and sweetness (24.5%).

• Korean Journal of Plant Taxonomy
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• v.51 no.1
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• pp.100-102
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• 2021

The chromosome number of myoga ginger (Zingiber mioga (Thunb.) Roscoe: Zingiberaceae) has been reported as 2n = 22 for Chinese plants and 2n = 55 for Japanese plants. We checked the chromosome number of Z. mioga in plants collected in Jeollabuk-do and Jeollanam-do, Korea, and counted 2n = 44, the first report of this number for the species. As the basic chromosome number of Z. mioga is thought to be x = 11, Z. mioga plants in China, Korea, and Japan appear to be diploids, tetraploids, and pentaploids, respectively. In finding the tetraploid race of Z. mioga in Korea, we can hypothesize that the pentaploid race in Japan is derived through the fertilization of reduced gametes of the diploid race and unreduced gametes of the tetraploid race.

• Journal of the Korean Society of Food Culture
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• v.3 no.4
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• pp.351-357
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• 1988

A feature of present fomula of dietary habitus is the result of its traditional succession, as like as the newly established culture is rooted in the inherited traditional culture. So, it is very important to discriminate the kind of korean traditional foods and to discuss the historical background of the foods in use, since they have to develope better dietary conditions in furture by using modern theory of dietetics. But there are few literatures concerning to korean traditional foods clear at a glance. However, some traditional foods including technology of cultivation and processing have been transmitted from generation to generation in some districts. Therefore, author has attempted to investigate the history of traditional foods. The results obtained were as follows. 1. A lots of traditional foods which were gifts to imperial court alloted to districts or civilian foods during Choson dynasty have been transmitted up to date, and the method of cultivation and processing are well preserved. Among them out standing examples are: 1) persimmon and its processed goods. 2) red pepper and malted pepper catchup. 3) ginger and its processed goods. 4) honey, bean sprouts etc. 2. It has been reported that ginger was cultivated in China in 5th century B.C. and in Korea early in 16th century. But historical relationships between them could not be confirmed. However, from SAMKUKSAGI and the report by Lee, Suk Woo(1754-1825) who was governor of Chonla province and remarked ginger as a sacred herb at Wanju county, Bongong town, it is suggested that ginger is a natural growing herb in Korea. 3. Soonchang malted pepper catchup is one of outstanding traditional foods which our ancestor have processed with red pepper. Peru is the place of origin, where they have cultivated pepper from 1st century. It is conceivable that pepper was transmitted from Europe to korea late in 16th century, and the first report on existence of pepper in korea was written in 1613. Therefore, it seems that malted red pepper catchup was processed 30 or 40 years later.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.458-463
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• 1996

Fresh ginger harvested in Seosan, Choongchengnam-do, was used to investigate the pretreatment effect before long-term storage. Wounded ginger were cured at the temperature of 25, 30, $35^{\circ}C$ and the RH 83 and 93% for 1, 3, 5, 7 days, respectively Then the cured ginger were stored in the laboratory scale storage room ($12^{\circ}C,$ 95% RH) in order to find out the optimum curing condition. At a constant temperature and a RH. the longer ginger were cured, the more their weight was decreased; at a constant temperature and a curing period, the higher RH was, the less weight was lost. During the curing process, sprouting rate was accelerated at temperature higher than $30^{\circ}C$ and humidity higher than 90%; mold growing was observed at any temperature and humidity, but especially at $35^{\circ}C$ the rate was relatively faster when the curing time was increased. Hardness of wound surface cured at 93% RH was relatively higher than those cured at 83% RH at all temperatures. The weight loss of store ginger after curing was $2.0{\sim}8.2$ after 30 days and $7.2{\sim}14.2%$ after 60 days storage. Compared with all results through a screening procedure, the condition of 3-days curing at $25^{\circ}C$ and 93% RH showed th best result for minimizing quality changes during storage.

• Research in Plant Disease
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• v.10 no.2
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• pp.87-93
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• 2004

Rhizome rot of ginger, caused by Pythium myriotylum, a major limiting factor for its production, has occurred annually, but become severe, especially in hot and humid years with frequent rainfalls in Korea. Most studies on rhizome rot have been carried out since 1980s in the National Institute of Agricultural Sciences and Technology, Honam Crop Experimental Station and Choongnam Provincial Rural Development Administration. Many aspects of rhizome rot, such as survey of the disease incidence, taxonomy, pathogenicity and physiology of pathogen, and ecology of soilborne inocula have been studied in the researches. However, intensive studies have been concentrated on management technologies of the disease including seed-rhizome disinfection, soil sterilization, evaluation of cultivar resistance, and fungicide application, and most developed technologies have been used in commercial farmings. In future, development of resistant varieties and simple soil disinfection technologies applicable in Korean condition and economically feasible fungicide application technology have to be developed for better management.

• Korean Journal of Plant Resources
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• v.24 no.4
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• pp.404-412
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• 2011

This study was carried out to compare and analyze the active ingredients of Korean native ginger and rhizome derived from in vitro shoot-tip culture of Korean native ginger. Proximate compositions, mineral nutrients, free sugars, fatty acids, volatile components, 6-gingerol, and 6-shogaol were analysed and evaluated. Korean native ginger was proved to have a little more contents than in vitro rhizome in proximate compositions (crude ash, crude lipid, crude protein, carbohydrate). Mineral nutrient contents (Cu, Fe, Mn, Zn) of in vitro rhizome were higher than those of Korean native ginger. Among the mineral nutrients, the quantity of K was the highest, followed by P, Mg, Na, and Ca. Free sugar contents (fructose, glucose, sucrose) of in vitro rhizome were higher than those of Korean native ginger. Fatty acids containing less than C14 was the major among the fatty acids in ginger. Citral ingredient of the unique aromatic compound of Korean native ginger was stronger than that of the rhizome derived from in vitro shoot-tip culture. Gingerol concentration was increased by shoot-tip culture.