• Korean Journal of Plant Resources
• /
• v.37 no.2
• /
• pp.149-160
• /
• 2024

In Korea, potatoes have served as a side dish, but their role as snacks, such as chips or French fries, has recently gained traction. While there is a high demand for processing potatoes, there remains a dearth of research on the impact of double cropping, particularly during autumn, on processing quality. Therefore, this study was conducted to determine the effects of different spring potato cultivation periods on growth, yield, and processing quality during autumn cultivation. Following spring planting, harvest was carried out four times: 70 days, 80 days, 90 days, and 100 days. Subsequently, autumn cultivation was carried out in Gangneung and Seocheon regions using these seed potatoes. Results showed an increase in above-ground emergence rate with shorter spring growing period. When seed potatoes with a spring cultivation period of 80 and 90 days were grown in the autumn in the Gangneung region, the stem length was 47.2 to 48.9, which was greater than that of other treatments. However, stem number and leaf color (SPAD) showed no significant differences across cultivation periods. The number of tubers, tuber weight, yield, and marketable yield did not vary significantly with cultivation periods but described clear cultivar dependent differences. The tuber weight of the Saebong cultivar in Gangneung and the Eunseon cultivar in Seocheon was superior. The starch content peaked at 7.9% when seed potatoes grown for 80 days in the spring were harvested after autumn cultivation in the Gangneung region, but there was no significant differences in the Seocheon region. Glucose content showed a clear difference depending on the cultivation period, increasing with longer spring cultivation period during autumn cultivation. In conclusion, as a result of the effect of the spring potato cultivation period on the growth, yield, and processing quality of tubers when cultivating potatoes in double-cropping, the differences depending on the cultivation period were insignificant, while cultivar-based disparities were pronounced. The Eunseon cultivar exhibited robust above-ground growth and yield, while the Saebong cultivar demonstrated excellent processing quality.

• Nutrition Research and Practice
• /
• v.6 no.3
• /
• pp.232-237
• /
• 2012

This study was done to explore the effect of Korean women's salt usage behavior on their sodium intake and excretion according to aging. Dietary sodium intake and salt usage behavior were analyzed to compare the difference between young and middle-aged women. One hundred fifty six young women and 77 middle-aged women without hypertension or any current medication were recruited. Body mass index, waist hip ratio, blood pressure were measured from each subject. Salt usage behaviors were surveyed with questionnaire, sodium intake with 24-hr recall method, and sodium excretion with spot urine. Middle-aged women were more obese than young women according to body mass index and waist hip ratio. Blood pressure was significantly higher for the middle-aged. Young women consumed more fats and middle-aged women more carbohydrates. Middle-aged women consumed more sodium and potassium, and excreted more sodium. Among questionnaire items, kimchi, soup or pot stew, or salted vegetables were found to be related with high sodium diet. Salted vegetables and salted nuts and potato chips were significantly correlated with young women's high sodium diet, while soy sauce on fried food, kimchi, salted vegetables accounted for middle-aged women's high sodium diet. With these results, we concluded that middle-aged women consumed more carbohydrates, less fat, and more sodium and potassium than young women. Middle-aged women frequently choose kimchi, soup or pot stew, or salted vegetables, and they contribute to high sodium intake. We recommend to choose low-salt kimchi, less soup or pot stew, and more fresh vegetables for lower sodium diet.

• Nutrition Research and Practice
• /
• v.6 no.3
• /
• pp.238-245
• /
• 2012

This study investigated the preference and intake frequency of a list of 15 commonly available high sodium Malaysian foods/dishes, dis cretionary salt use, and their possible association with demographics, blood pressures and anthropometric measurements among 300 Malaysian university students (114 males, 186 females; 259 ethnic Chinese, 41 Indians; 220 lean, 80 overweight). French fries and instant soup noodle were found to be the most preferred and most frequently consumed salty food, respectively, while salted fish was least preferred and least frequently consumed. Males had a significantly higher intake frequency of at least 6 of the salty foods, but the preference of most salty foods was not significantly different between genders. Ethnic Chinese significantly preferred more and took more frequently traditional and conventional Malaysian foods like asam laksa (a Malaysian salty-sour-spicy noodle in fish stock), salted biscuits and salted vegetable, while Indians have more affinity and frequency towards eating salty Western foods. Body Mass Index was significantly negatively correlated with the intake frequency of canned/packet soup and salted fish while waist circumference was significantly positively correlated with the preference of instant noodle. Also, an increased preference of potato chips and intake frequency of salted biscuits seemed to lead to a decreased WHR. Other than these, all the other overweight/obesity indicators did not seem to fully correlate with the salty food preference and intake frequency. Nevertheless, the preference and intake frequency of asam laksa seemed to be significant negative predictors for blood pressures. Finally, increased preference and intake frequency of high sodium shrimp paste (belacan)-based foods like asam laksa and belacan fried rice seemed to discourage discretionary salt use. In conclusion, the preference and intake frequency of the high sodium belacan-based dish asam laksa seems to be a good predictor for ethnic difference, discretionary salt use and blood pressures.

• The Korean Journal of Mycology
• /
• v.44 no.4
• /
• pp.240-246
• /
• 2016

During a survey of the activities of fungi in steamed sweet potato, stored garlic, agricultural by-products for mushroom cultivation media, and pinewood chips from a pinewood nematode-infected tree, numerous fungal samples were isolated and identified. This study identified five species that have not been previously reported in Korea, namely Geomyces pannorum, Neopestalotiopsis javaensis, Penicillium allii, Penicillium chermesinum, and Ophiognomonia setacea. For all identified species, the cultural features of colonies formed on growth media, their morphological characteristics observed by a light microscope, and their molecular phylogenetic relationships based on nucleotide sequences of the internal transcribed spacer rDNA region or calmodulin gene were described.

• Journal of the Korean Society of Food Culture
• /
• v.34 no.3
• /
• pp.316-324
• /
• 2019

The purpose of this study was to investigate dietary behavior and nutritional knowledge related to sodium intake in high school students. A questionnaire survey was conducted in 400 high school students (200 boys) in Incheon, Korea. Survey data were analyzed according to gender and degree of obesity. The distribution of the degree of obesity was the highest in 231 normal weight individuals (57.8%), followed by 89 underweight (22.3%), 41 overweight (10.3%), and 39 obese (9.8%). The sodium-related undesirable dietary behavior score was 2.9 points out of 5 points. The detailed dietary behavior scores of 'I eat kimchi when I eat instant noodles or noodles' and 'I like dried fish with salt' were significantly higher in boys than in girls (p<0.05). It was found that boys consumed more frequently high sodium foods, such as pizza, hamburger, and hotdog than girls. According to the degree of obesity, the underweight group consumed more kimchi fried rice and potato chips frequently than the other groups (p<0.05). Preference for salty taste was not significantly different among the groups by gender and degree of obesity. Sodium-related nutritional knowledge score was 5.3 points out of 10 and which was significantly higher in girls or normal weight group than in boys or obesity group. These results suggest that nutritional education on sodium intake is needed because the nutritional knowledge of adolescents is relatively low. Moreover, intensive nutritional guidance is required, especially in boys or adolescents with undesirable degree of obesity.

• Science of Emotion and Sensibility
• /
• v.25 no.4
• /
• pp.53-62
• /
• 2022

This study was conducted to investigate the effects of the gloss of a product's packaging on purchase intention and the mediating role of perceived corporate eco-friendliness and perceived quality in food area. The participants were randomly assigned to product package condition (glossy vs. matte) and after observing ketchup and potato chips, they responded to questions on about perceived corporate eco-friendliness, perceived quality, and purchase intention. The participants reported their opinion that companies that manufactured matte package products would likely use more organic ingredients and would be more eco-friendly than companies that manufactured glossy package products. The more the participants perceived a company to be eco-friendly, the better they evaluated the company's product quality and the higher their purchase intention. This study has theoretical and practical implications, in that it extends the study of the product package in relation to its effect on corporate image, and it proposes a practical use of matte product package for improving the eco-friendly image of the company. Limitations and further research were also discussed.

• Korean Journal of Plant Resources
• /
• v.26 no.5
• /
• pp.533-538
• /
• 2013

Potatoes were first introduced outside the Andes region four centuries ago, and have become an integral part of much of the world's food. Potatoes were first introduced into Europe in the 16th century and Korea in the early 19th century. In the nutritional aspects, potatoes contain abundant vitamins and minerals, as well as an assortment of phytochemicals such as carotenoids and natural phenols. Chlorogenic acid constitutes up to 90% of potato natural phenols. Due to the high content of potato functional compounds, it has known that potatoes are effective in the prevention of various human diseases. Recently, color-fleshed potatoes 'Hongyoung' and 'Jayoung' were developed by RDA, and it has reported that they have high content of anthocyanin. Additionally they show higher radical scavenging activity compared to white or yellow fleshed potatoes. So it will be expected that the consumption of color-fleshed potatoes grandually increase by pre-peeled potatoes and color potato chips. This study was conducted to enhance the peel of color-fleshed potatoes utilization and to determine the biological activity of peel of color-fleshed potatoes extract. The anti-inflammatory effects on ethanol extract and its solvent fraction were also evaluated. The anti-inflammatory activities of $CHCl_3$ fraction was evaluated for inhibitory activities against lipopolysacchride(LPS) induced nitric oxide(NO) and prostaglandin $E_2(PGE_2)$ production as well as inducible nitric oxide synthase(iNOS) and cyclo oxygenase-2(COX-2) protein expressions in RAW264.7 cell lines. The fraction inhibitory activity for both tests with $IC_{50}$ values showed in the ranges of $25{\sim}50{\mu}g/ml$. This result revealed that $CHCl_3$ fraction of Jayoung's peel is expected to be good candidate for development into source of anti-inflammatory agent.

• The Korean Journal of Community Living Science
• /
• v.17 no.2
• /
• pp.81-87
• /
• 2006

This study was made for male and female university students regarding the nutrition knowledge about fat, fat contents in food, and practice toward fat. The result is as follows;1.Out of 13 questions inquiring the knowledge about fat a significant difference was observed between female and male students in 10 questions. Male students' nutrition knowledge about fat was $6.33{\pm}0.16$, and that of female students' was $6.33{\pm}0.16$ and there was no significant difference. The ratio of correct answer was 49% and 59% respectively. Female students marked high ratio of correct answer such items as ${\omega}-3$ fatty acid, the relation between high fat diet and atherosclerosis(coronary disease), the relation between obesity and fat, the relation between ${\omega}-3$ fatty acid and heart disease, cholesterol, fatty acid in butter, degree of unsaturation in liquid oil, margarine, chicken fat, rancity of fat. 2.Male students' total score of knowledge about fat quantity in food was $4.91{\pm}0.10$ and that of female students was $5.58{\pm}0.10$. There was significant difference(p<0.001) and the ratio of correct answer was 55% and 62% respectively. Out of 9 food items, significant difference was observed in 7 items according to student's majoring subject. The ratio of correct answer for the questions about the quantity of fat in food female showed high figures in such items as white meat(p<0.01), whole milk(p<0.0001), skim milk(p<0.01), potato chips(p<0.001), biscuit(p<0.001). However, male students showed high figures on the question about the quantity of fat in vegetable margarine. 3. Out of 12 items observing the degree of diet practice on fat, significant difference was observed between male and female students in 6 items. Female students practice the question items positively with high ratio: intake of fish instead of meat(p<0.01), removing visible fat in meat(p<0.0001), removing chicken skin(p<0.0001), removing oil during cooking (p<0.05), selection of low fat milk or skim milk(p<0.05), selection of meat part(p<0.001). There was significant difference between male and female students in practicing diet on fat (p<0.001) and the total score was $31.52{\pm}0.52$ and $34.65{\pm}0.41$ respectively.

• Proceedings of the Plant Resources Society of Korea Conference
• /
• 2019.10a
• /
• pp.54-54
• /
• 2019

Color-fleshed potatoes 'Hong-young' and 'Ja-young' were developed by RDA, and it has reported that they have high content of anthocyanin. Additionally they show higher radical scavenging activity compared to white or yellow fleshed potatoes. So it will be expected that the consumption of color-fleshed potatoes gradually increase by pre-peeled potatoes and color potato chips. This study was conducted to enhance the utilization of the tuber of color-fleshed potatoes. At first, we isolated four compounds from the organic solvents soluble layer in ethanol extract of tuber, and their structures were characterized by spectroscopic methods and by comparing their data to those in the literature. Their structures were characterized to be caffeic acid (1), chlorogenic acid (2), gallic acid (3) and protocatechuic acid (4) for the first time reported from this source. These compounds were already reported ingredients but considered to exhibit a high physiological activity. The quantitative determination on the four compounds in tuber of color-fleshed [Hong-young (HY) & Ja-young (JY)] and white-fleshed [Superior (SP)] potatoes samples were measured using HPLC. The concentration of caffeic acid in each total fractionations of HY (184.4 g/g) and JY (435.1 g/g) were higher than in total fractionation of SP (31.1). The concentration of gallic acid in each total fractionations of HY (282.1 g/g) and JY (315.2 g/g) were higher than in total fractionation of SP (143.3 g/g). The concentration of chlorogenic acid contents appeared to be highest in total fractionation of SP (954.2 g/g). The concentration of protocatechuic acid in total fractionation of HY (120.3 g/g) was higher than in each total fractionationss of JY (74.4 g/g) and SP (102.7 g/g). Overall, color-fleshed potatoes had higher amount of physicochemical properties than 'Superior'. Therefore, color-fleshed potatoes are expected to be highly valuable items for the development and applications of a functional food. In addition, these results will provide fundamental information for improving sitological value, and breeding of new cultivar.