• Korean Journal of Microbiology
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• v.18 no.4
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• pp.172-179
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• 1980

The rhizome rot of ginger, caused by fusarium oxysporum f.zingiberi, gives a great deal of damages to the ginger farming in Korea. Main symptoms to the disease include the yellowing and blighting of the stems as the rotting of rhizomes. The infection rate was 20 percent in Bongdong, Jeonbug, whereas 10 percent in Susan, Chungnam. The rate was higher at the farm where gingers had been cultivated for many years. To control the disease, soil fungicides Dowfum MC-2 and Tolene C-17 were turned out to be more effective than Di-Trapex nad Daconil. Treatment of Benlate to the rhizome pieces, which were cut for propagation, also showed a better result as compared with that of Othocide. Dual treatment of both Dowfum MC-2 or Tolene C-17 to the farm soil and Benlate to the rhizome pieces was recommended for the best chemical control.

• Food Science and Preservation
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• v.17 no.6
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• pp.763-769
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• 2010

We examined variations in ginger dehydration and recovery rate upon use of dextrose of different equivalence values. The dehydration rate varied with dextrose equivalent and the dehydration rate increased as the equivalence value increased. Both dehydration and recovery rates varied with dextrose molecular weight. Moisture content was lowest in samples prepared by freeze-drying, and neither dextrose equivalent nor molecular weight affected moisture level. Upon color analysis, ginger dried using dextrose varying in equivalence and molecular weight was similar in color to the original material, unlike ginger dried by other methods. Hot-air-dried ginger scored lowest in all sensory tests, compared with ginger prepared by molecular press dehydration using dextrose varying in equivalence and molecular weight. With respect to the appearance of ginger, freeze-dried samples were optimal, but molecular press dehydration yielded samples that scored best upon overall evaluation. When all quality evaluation items were taken together, molecular press dehydration resulted in a better quality product than the older hot-air or freeze-drying methods.

• Journal of Practical Agriculture & Fisheries Research
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• v.23 no.1
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• pp.31-36
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• 2021

Cytotoxicity was evaluated in A549 lung cancer cells and RAW264.7 macrophage cells with processed aconitum, ginseng, ginger and licorice extracts. The first experiment began to affect toxicity from 100 ㎍/ml concentrations in extracts mixed with processed aconitum and ginseng. Cytotoxicity began at 1000 ㎍/ml concentrations in the second experimental extract with additional ginger, both in the first and second groups affected greater cytotoxicity in lung cancer cells than in macrophage cells, and in the third experimental extract with additional ginger and licorice. In conclusion, when using aconitum, ginseng, ginger, and licorice work in combination, which resulted in less impact on macrophage cells toxicity and more cytotoxicity in certain lung cancer cells.

• The Korean Journal of Food And Nutrition
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• v.13 no.1
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• pp.66-70
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• 2000

The volatile components of Korea ginger were compared by using different isolation methods, head-space sampling procedure(HSSP), simultaneous distillation extrction(SDE) and soild pahse micro-extractions(SPME). Sixty-one components were identified by GC-MSD in the extracts obtained from each extraction methods. However, the components identified showed a difference in their composition wit the extraction methods. In the extract by HSSP, fifty-five components including a high volatile compound such as acetaldehyde, ethylacetate, 2,3-butandione were detected, and thirty-one components were identified in the extract by SPME. While, the low volatile components such as elemol, zingiberenol and ${\beta}$-eudesmol were detected only in the extract by SDE method. The results suggest that SDE method is the best for the analysis of low volatile components, whereas HSSP is a proper method for the analysis of high volatile components from natural resources.

• Plant Resources
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• v.8 no.1
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• pp.44-47
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• 2005

Activated carbon(AC) can be utilized as a soil conditioner in agricultural crop areas. This study was conducted to investigate the effect of AC on growth and yield of Ginger(Zingiber officinale) as affected by different amounts of AC. The results obtained are summarized as follows. Growth characteristics including plant height and leaf length were the highest when activated carbon added with $5-10\%$, suggesting that optimum amount of activated carbon was ranged from 5 to $15\%$. Growth and enlargement of the root were improved by $10\%$ AC with higher rhizome length and weight.

• The Korean Journal of Food And Nutrition
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• v.27 no.5
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• pp.956-961
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• 2014

This study was conducted to investigate the effects of ginger addition (1%, 5% and 10%) on the quality of ground pork rectum. No significant difference in the pH was found between raw and cooked pork rectum during storage; however, the pH of cooked rectum was slightly lower than raw rectum. The TBA value of the cooked pork rectum (0.25 mg/kg) was higher than raw pork rectum (0.1 mg/kg). In addition, the TBA values of both raw and cooked pork rectum increased as storage progressed. The TBA value was found to decrease in proportion to the amount of ginger added. The volatile basic nitrogen (VBN) values also decreased with the addition of ginger. Consequently, considering that the initial stage of decomposition was 30~40%, it was determined that it would be desirable to consume the raw and cooked pork rectum within 4 and 6 days of storage at $5^{\circ}C$, respectively. Further, it was found that the addition of 10% ginger could extend the storage period beyond the 4 days at $5^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.46 no.5
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• pp.588-592
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• 2014

Under optimized condition mild pressure in combination with specific temperature for heat treatment transform the 6-gingerol into 6-shogaol. The purpose of this study was to optimize the conditions used for heat treatment under pressure for increasing 6-shogaol content in ginger (Zingiber officinale Roscoe). A central composite experimental design was used to evaluate the effects of application temperature ($70-130^{\circ}C$) and temperature-holding time (95-265 min) on the transformation of 6-shogaol. The experimental values were shown to be in significantly good agreement with the predicted values (adjusted determination coefficient, $R^2{_{Adj}}=0.9857$). 6-Shogaol content increased as the application temperature and temperature-holding time increased. By analyzing the response surface plots, the optimum conditions of heat treatment (temperature and time) for increasing 6-shogaol content were found to be $127^{\circ}C$ and 109 min, respectively. Under these optimal conditions, the predicted 6-shogaol content was 3.98 mg/g dried ginger. The adequacy of the model equation for predicting the optimum response values was effectively verified by the validation data.

• The Korea Journal of Herbology
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• v.23 no.3
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• pp.73-83
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• 2008

Objectives : The root of Zingiber officinale ROSC. (Zingiberis Rhizoma Recens; Ginger) has been widely used as one of folk remedies and food materials in many traditional preparations. Ginger is known as an effective appetite enhancer and anti-inflammatory agent. This study was performed to investigate the effect of ginger chloroform fraction (GCF) in microglia which play a central role on brain inflammation in neurodegenerative diseases. Methods : Dried ginger was extracted with 80% methanol, and then fractionated with chloroform. BV2 mouse microglial cells were cultured with different concentrations of GCF and then stimulated with LPS (1 ${\mu}g/m{\ell}$) at indicated times. The cell toxicity of GCF was determined by MTT assay. The concentrations of NO, PGE2 and cytokines were measured by Griess assay and enzyme-linked immunosorbant assay. The mRNA and protein expressions of iNOS, COX-2 and cytokines were determined by RT-PCR and Western blotting. The phosphorylation of three MAPKs (p38 MAPK, ERK1/2 and JNK) and $NF-{\kappa}B$ activation were determined by Western blotting. Results : GCF significantly inhibited LPS-induced production of inflammatory mediators, NO, $PGE_2$ and proinflammatory cytokines ($TNF-{\alpha}$ and $IL-1{\beta}$) in a dose-dependent manner. GCF attenuated LPS-induced expression of mRNA and protein of inflammatory enzymes, iNOS, COX-2 and proinflammatory cytokines through suppressing the phosphorylation of ERK1/2 and p38 MAPK and the activation of p65 $NF-{\kappa}B$ in BV2 cells. Conclusions : This study suggests that GCF may have an anti-inflammatory property through suppressing the inflammatory mediator production released by activated microglia after the brain injury.

• Korean journal of applied entomology
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• v.56 no.2
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• pp.171-177
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• 2017

Plant parasitic nematodes, Meloidogyne and Pratylenchus spp., are mostly detected in imported bulbs and tubers including a ginger, Zingiber officinale in Korea by quarantine inspection. However, there is little information on hot water immersion treatment (HWIT) for control of exotic nematodes, which induce economic loss by discard or send back to exporter, in imported gingers. In here, we determined that mortality of two plant parasitic nematodes and thermal stability of ginger. Meloidogyne and Pratylenchus spp. were completely killed at $48^{\circ}C$ and $49^{\circ}C$ for 30 sec by HWIT. Thermal conduction of Z. officinale to reach a target temperature as $50^{\circ}C$ take 10~32 min and 6~16 min for core and inner 5 mm region from surface, respectively. When ginger exposed at $51^{\circ}C$ for 30 min, growth of Z. officinale was not affected by heat treatment compared with control. Based on these results, HWIT at $51^{\circ}C$ for 30 min completely killed artificially infected juveniles of Meloidogyne spp. in Z. officinale. Therefore, this condition for HWIT will be used as fundamental information on phytosanitory to kill two plant parasitic nematodes without damage on ginger.

• Food Science and Preservation
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• v.17 no.1
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• pp.23-29
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• 2010

The effects of vinegar, alcohol, and vitamin C on the color, microorganism count, volatile flavor components, free sugar level, free amino acid concentration, and free fatty acid level of minced ginger were investigated during storage for 17 weeks at $10^{\circ}C,\;20^{\circ}C\;or\;30^{\circ}C$. Bacterial levels remained unchanged during storage and mold was not initially detected. Yeast levels in minced ginger were $5{\times}10^1$ CFU/g initially, and yeast was not detected after 2 weeks. The color values increased during storage at high temperature. The volatile flavor component levels decreased during high-temperature storage. The free sugars of minced ginger were glucose, sucrose, and fructose. Sugar levels did not vary greatly with storage temperature. Free amino acid content decreased during high-temperature storage, and glutamine, valine, alanine, asparagine, tyrosine, and leucine were detected. Free fatty acid content increased during storage and the ratio of unsaturated to saturated fatty acids was 3:7.