• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1724-1730
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• 2014

The objective of this study was to develop peach Makphyun, a kind of rice cake, added with peach and Makgeolli. The effects of peach paste (0, 5, 10, or 20%) on quality characteristics of Makphyun were evaluated during storage at $20{\pm}2^{\circ}C$ for 3 days. As the concentration of peach paste increased, pH decreased and acidity increased. Reducing sugar contents (%) increased with the amount of peach paste. Hunter color b (yellowness) value of rice cake increased with increasing amount of peach paste, whereas L (lightness) and a (redness) values decreased. Contents of total phenols increased with increasing amount of peach paste. Antioxidant activities such as DPPH and hydroxyl radical scavenging activities of peach Makphyun decreased with increasing amount of peach paste. The sensory evaluation results showed that overall preference of Makphyun containing peach paste content of 20% is higher than other groups.

• Journal of Bio-Environment Control
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• v.31 no.3
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• pp.237-245
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• 2022

Peach is a typical summer fruit which can be used for various food, processed food, and fragrance ingredients in Korea. Peach is also known as one of serious allergens which make difficulty for farm workers during peach sorting operations. After peach harvesting, it moves to the sorting operations for removing cover material, removing fuzz on peach surface, sorting by size, and packing. The air-samplers and optical particle counters were used to analyze the characteristics of fine dust generation by location and operation characteristics in the experimental peach farms. During removing peach fuzz, the dust concentrations were increased by 6.89 times on total suspended particulate (TSP), 2.13 times on PM-10 (particulate matter), and 1.30 times on PM-2.5 compared to non-working periods, respectively. During removing peach covering materials, the dust concentrations were increased by 3.14 times on TSP, 1.91 times on PM-10, and 1.43 times on PM-2.5 compared to non-working periods, respectively. This represents peach fuzz can be affected to farm workers during peach sorting operations.

• Proceedings of the Korean Society of Plant Pathology Conference
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• 2000.10a
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• pp.12.2-12
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• 2000

• Proceedings of the Korean Society of Plant Pathology Conference
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• 1999.10a
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• pp.64.2-64
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• 1999

• Food Science and Biotechnology
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• v.16 no.3
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• pp.421-425
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• 2007

The inhibitory effect of onion extract on polyphenol oxidase (PPO) and browning of peach juice was investigated. Various reducing agents such as L-ascorbic acid, L-cysteine, dithiothreitol, glutathione, and sodium pyrosulfite strongly inhibited polyphenol oxidase extracted from peach. The enzyme was also inhibited by addition of water extract of onion. Regardless of substrates used, the addition of heated onion extract exhibited stronger inhibitory effect on peach polyphenol oxidase activity than that of the fresh one. The inhibitory effect of onion extract was dependent on heating temperature and time. The onion extract inhibited the peach polyphenol oxidase non-competitively. The heating of onion extract in the presence of glucose, glycine stimulated the inhibitory effect of the onion extract, which suggests non-enzymatic browning products produced during heating might be responsible for the stronger inhibitory action of the heated onion extract. The retardation of peach juice browning by onion extract seems to be caused by inhibition of peach PPO.

• The Korean Journal of Food And Nutrition
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• v.12 no.2
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• pp.156-163
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• 1999

This study was evaluate of chemical properties. textural charact6eristics and sensory properties prod-uced peach pyuns through the change of gelling agents such as mungbean starch potato starchy and pec-tin and of sugar density with 10%, 20%, and 30%. Sensory evaluation was that peach pyun added mun-gbean starch was more preferable in appearance and texture than peach pyun added potato starch. Peac-h pyun added 0% pectin was more preferable than peach pyun with 1% pectin. As a result of texture analysis the texture of peach pyun added mungbean starch was denser than that added potato starch. Adding 1% pectin to peach pyun increased mechanical properties such as hardness and chewiness. Mun-gbeaan starch pyun with pectin on lightness Potato starch pyun with pectin on redness and potato star-ch pyun with pectin on yellowness were significant(p<001). Lightness has a tendency to decrease with increasing sugar density. Adding 1% pectin has the effect to increase lightness redness and yellowness. The subject parameters that effect overall quality on sensory evaluation were found taste quality tex-ture quality hardness adhesiveness and taste by using regression analysis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.1
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• pp.43-49
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• 1988

The proteins of peach seed four was examined to utilize protein source. The peach seed flour contained 20.38% of crude proteins. The extractability of salt souble proteins of seed were 70% and recovery rate of main protein fractions separated by sephadex G-200 were about 51%. The electrophoretic analysis showed 11 bands and molecular weight showed 14,000-110,000 in seed proteins. The Amino acid of peach seed flour and isolated were mainly composed of arginine, asparic acid. glutamic acid, glycine and leucine. The solubility of isolated peach seed protein was lowest at pH 5.5.

• Journal of Plant Biotechnology
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• v.4 no.2
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• pp.45-52
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• 2002

A lot of SSRs (simple sequence repeats) in peach and pear from enriched genomic libraries and in peach from a cDNA library were developed. These SSRs were applied to other related species, giving phenograms of 52 Prunes and 60 pear accessions. Apple SSRs could also be successfully used in Pyrus spp. Thirteen morphological traits were characterized on the basis of the linkage map obtained from an $F_2$ population of peach. This map was compiled with those morphological markers and 83 DNA markers, including SSR markers used as anchor loci, to compare different peach maps. Molecular markers tightly linked to new root-knot nematode resistance genes were also found. A linkage map including disease related genes, pear scab resistance and black spot susceptibility, in the Japanese pear Kinchaku were constructed using 118 RAPD markers. Another linkage map, of the European pear Bartlett, was also constructed with 226 markers, including 49 SSRs from pear, apple, peach and cherry. Maps of other Japanese pear cultivars, i.e., Kousui and Housui, were also constructed. These maps were the first results of pear species.

• Culinary science and hospitality research
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• v.22 no.3
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• pp.108-120
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• 2016

This study investigated the quality characteristics of jelly containing peach powder, which is well known for its various functions and biological activity. The feasibility of incorporating peach powder as a value-added food ingredient, using a model food system of jelly, was investigated. Peach powder was incorporated into jelly at 0, 5, 10, 15, and 20% levels. To analyze quality characteristics, pH of the jelly, spread factor, moisture content, color(L, a, b), hardness, DPPH radical scavenging activity, and sensory properties were measured. Qualities, such as pH content, color, hardness, and consumer preferences were determined. Lightness decreased, but redness and yellowness increased significantly (p<0.001). The antioxidative activity measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity of the jelly increased as the concentrations of peach powder increased. Lastly, the consumer acceptance test indicated that the highest level of incorporation (15%) had a considerable adverse effect on consumer preferences in all attributes. The jelly with 15% peach powder is recommended (with respect to overall preference score) for taking advantage of the functional properties of peach powder without sacrificing consumer acceptability.

• Journal of the Korean Society of Food Culture
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• v.33 no.5
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• pp.458-463
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• 2018

This study was conducted to investigate the quality characteristics of peach jelly following the addition of various gelling agents (locust bean gum, carrageenan, xanthan gum). The various gelling agents were added to peach jelly at five levels (1.0, 1.5, 2.0, 2.5 and 3.0%), after which their effects on physicochemical properties, textural properties and sensory qualities were investigated. The total titratable acidity (TTA) of peach jelly was decreased with increases in gelling agent. Additionally, the sweetness and pH of peach jelly increased significantly as the amount of various gelling agents increased. Moreover, the lightness (L-value), redness (a-value) and yellowness (b-value) of peach jelly was decreased as the amount of gelling agent. Furthermore, the hardness, gumminess and chewiness of the peach jelly increased as the amount of gelling agent increased. Finally, the overall acceptance was higher for jelly containing 2.0% added gelling agent than for other samples. Based on the results of this study, it is recommended that mixed gelling agents be added to peach jelly at 2.0%.