• 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%.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1018-1022
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• 2002

Effect of nitric oxide (NO) treatment on physiology and quality characteristics of peaches (Prunus persica L. Batsch) was determined. Peaches were treated for 4 hr with NO (0, 10, 100 ppm) gas under oxygen-free atmosphere at $10^{\circ}C$, packaged with 0.05-mm LDPE film, and stored at $10^{\circ}C$ for 15 days. Treatment with 100 ppm NO reduced the ethylene production and the loss of flesh firmness in peaches, but did not affect soluble solids, titratable acidity, and surface color. Oxygen-free atmosphere induced the reduction of respiration rate and ethylene production. Modified atmosphere packaging retarded the loss of flesh firmness and surface greenness, but decreased soluble solids and titratable acidity regardless of NO treatment.

• Journal of the Korean Society of Food Culture
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• v.34 no.4
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• pp.449-455
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• 2019

The purpose of this study was to develop a peach spread premix to increase the usability of peaches with low storage stability. We analyzed the effect of adding different ratio of peach powder (0, 5, 10, 15%) on the physicochemical and sensory quality characteristics of peach spread premix. The result showed that the pH of the spread premix significantly decreased with the addition of greater amounts of peach powder (p<0.05). The total titratable acidity (TTA) and sweetness of the peach spread premix were significantly increased as the amount of added peach powder increased (p<0.05). The redness (a-value) and yellowness (b-value) increased with an increase of the peach powder ratio; however, the lightness (L-value) decreased (p<0.05). The water activity and viscosity of the spread decreased with an increased amount of added peach powder. The results of the sensory test with spread premix prepared with 10% peach powder had the highest score for color, taste, texture, stickiness, and overall acceptability (p<0.05). We suggested that the peach spread premix made with 10% peach powder may be the most desirable for manufacturing spread premix and for improving sensory preference.

• Journal of the Korean Society of Industry Convergence
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• v.21 no.6
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• pp.337-344
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• 2018

Food irradiation is important not only in ensuring safety but also improving antioxidant activity of peaches. Our objective was to establish the best irradiation treatment for peaches by calculating dose distribution using Monte Carlo simulation. 3-D geometry and component densities of peaches, extracted from CT scan, were entered into MCNP to obtain simulated dose distribution. Radiation energies for electron beam were 1.35 MeV (low energy) and 10 MeV (high energy). Co (1.25 MeV) and the Husman irradiator, containing three sealed Cs source rods in an annular array, were used for gamma irradiation. At 1.35 MeV electron beam simulation, electrons penetrated well beyond the peach skin, enough for surface treatment for microorganisms and allergens. At 10 MeV electron beam simulation, for top-beam only treatment, doses at the core were the highest and for double beam treatment, the electron energy was absorbed by the entire sample. At Co source, the radiation doses were presented on the whole area. At Cs source, the dose uniformity ratios were 2.78 for one source and 1.48 for three ones at 120 degrees interval. Proper control of irradiation treatment is critical to establish confidence in the irradiation process.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.31 no.2
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• pp.31-42
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• 2013

A purpose of this study, after identifying the status and type of changes derived elements that make up the Seowon(書院); landscape space and the space of the during the recent World Heritage, focusing promote the newly introduced trees listed in the important value, authenticity and integrity aspects The results can be summarized as follows. The results can be summarized as follows. Appeared trees in various old documents are 10 species; Prunus persica (L.) Batsch, Prunus mume(Siebold) Siebold & Zucc., Salix koreensis Andersson. The planting space shows regularity of some degree depends on the status of the species, essentially 3 types of Juniperus chinensis L., Lagerstroemia indica L., Phyllostachys nigra(Lodd.) Munro are primarily located in inside of seowon(書院), Zelkova serrata (Thunb.) Makino., Salix koreensis Andersson is in out side of seowon(書院). 5 types of location space to species such as Juniperus chinensis L., Ginkgo biloba L. species are the most frequently appear and it can be national representative trees. Plants which have limited vitality is a factor to prove a history of seowon(書院), it is accord with authenticity aspects that it gives meaning of symbolic to canonized figure's preference Maintenance work carried out over the years has damaged to origin of tree and thoughtlessly planted without having to go through a thorough historical research has resulted in weakening the presence of the essential space. It should preserve to features originally it have is figure reflect the viewpoint of the transformed current private to reveal the history of the various places. In conclusion, this research continues to study at the spatial dimension like a building in limited to panted, and also determine the intrinsic value of the overall spatial configuration.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.1
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• pp.110-115
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• 2012

Various unripe peach (Prunus persica L. Batsch) seeds, which were picked on late May, were subjected to 80% methanol extracts to investigate the antioxidant activities, whitening effects, and anti-wrinkle activities. The yield of 6 cultivars (Takinosawa Gold, Kawanakawase Hakuto, Madoka, Yumefuji, Nagasawa Hakuho, and Hong Bak) from unripe peaches were the highest on Yumefuji, followed by Madoka, Kawanakawase Hakuto, Takinosawa Gold, Hong Bak, and Nagasawa Hakuho (6.16%, 6.08%, 5.65%, 5.25%, 5.23%, and 5.20%). The content of the total polyphenol of seed extracts ranged from 18.33 to 27.08 mg/g. The antioxidant in vitro assays including the DPPH and ABTS radical scavenging activities were the highest with Hong Bak and Kawanakawase Hakuto. The tyrosinase inhibition activity greatly affected the Takinosawa Gold and Kawanakawase Hakuto. Compared to the elastase inhibition activity of 6 cultivars, Madoka was higher than others, while the lowest was Hong Bak. The significant correlation coefficient values were determined (more than p=0.05) between the yield, total polyphenol content, antioxidant activities, tyrosinase inhibition, and elastase inhibition activities. The results suggested that the total polyphenol content has a high positive value on the DPPH, ABTS radical scavenging activity, and tyrosinase inhibition activity. Also, the tyrosinase inhibition activity and elastase inhibition activity showed a significant correlation (r=+0.594). The ABTS inhibition activity and tyrosinase inhibition activity that is the most suitable character represented significant positive correlation (r=+0.846). This data suggested that the methanol extracts from these unripe peaches could be potential candidates for natural cosmetics.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.219-224
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• 2014

To increase the shelf-life of domestic peach, peaches were treated with hot air ($46^{\circ}C$) for 0~9 hours and the changes in the major components contents and antioxidative activities were investigated. Ascorbic acid content of the control and hot air treatments were 13.81 mg% and 11.73~14.16 mg% respectively, however, there was no significant difference between them. The contents of polyphenols of the control and hot air treatments were 22.64 mg% and 19.03~23.19 mg% respectively, but there was no significant difference between them. The contents of polyphenols of the control were slightly lower than those of hot air treatments during storage. Also the contents of flavonoid were not significantly different among the control and hot air treatments. The detected free sugars of the control and hot air treatments were fructose, glucose, maltose and sucrose. Among the free sugars detected, sucrose content was the highest and free sugar content did not change during storage periods. Furthermore, antioxidative activities were not different among the control and hot air treatments.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.573-577
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• 2013

To extend the shelf-life of the domestic peach, a low dose UV-C irradiation (0~3.0 $kJ/m^2$) was treated and the changes of the major chemical components were investigated. The contents of polyphenols in UV-treated peaches were higher than that of control with the highest at 0.25 $kJ/m^2$ UV treatment. The contents of polyphenols of control and UV treatments were slightly reduced by storage period. The contents of flavonoid were not significantly different among the control and UV treatments. Detected free sugars of the control and UV treatments were fructose, glucose, maltose and sucrose. Sucrose content was higher than that of other free sugars and free sugar content increased during storage. And free sugar content was not significantly different between the control and UV treatments. The free amino acid content of the control and UV treatments were 115.38 mg% and 95.92~120.94 mg% respectively, but there was no significant difference between the control and UV treatments.

• Korean Journal of Agricultural and Forest Meteorology
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• v.12 no.4
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• pp.225-231
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• 2010

Extremely low values of the daily minimum temperature occurred in January 2010, ranging from -18 to $-29^{\circ}C$ at various locations growing peach trees in the Gangwon province. Due to the extreme cold temperature during the winter dormancy period of peach trees, the growth of the peach trees was damaged and the damaged areas increased as the extent of 17 to 144 ha. In order to provide information on mitigation measure of the cold temperature on the peach trees in the Gangwon province, we assessed the distribution of the damaged areas of growing the peach trees in 2010 and compared it with freezing risk estimated from the dormancy depth of the peach trees and the daily minimum temperature. The dormancy depth of 'Changhowon Hwando (Prunus persica (L.) Batsch)' ranged from -62 to -90 and the freezing risk was greater than 51%. The relationship between the freezing risk and the actual damaged area ratio showed reasonable agreement ($r^2$ of 0.5 with p < 0.01). The results imply that the estimates of the freezing risk based on the dormancy depth can be used as a mitigation measure to identify susceptible peach growing areas to freezing damage injury.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.364-371
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• 2009

The effect of gamma irradiation ($0.5{\sim}2$ kGy) on the microbiological, physicochemical and sensory properties of peaches was investigated during 6 day storage at $20{\pm}3^{\circ}C$. Total aerobic bacteria, yeasts and molds significantly decreased with increasing dose level. In Hunter's color values, L-values decreased and a- and b-values increased with increment of irradiation dose level. Hardness significantly decreased with increment of irradiation dose level whereas pH, soluble solid, and total polyphenol contents increased with increment of irradiation dose level. DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging activity of irradiated peach was higher than that of control and its activity increased with increment of irradiation dose level. Vitamin C content was not affected by irradiation. In sensory test, overall acceptabilities of irradiated samples were higher than those of control. These results suggest that gamma irradiation on peach was effective for microbiological safety while improving the antioxidant activity, but not good on color and texture of peach.