• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.776-781
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• 2005

Preparation of nectar using Kabocha squash was optimized and the quality changes during 7 weeks'storage were investigated. The paste for the nectar base could be effectively obtained by consecutive processes of steaming for 15 min, crude smashing and homogenization. To improve the mouth-feel of the nectar, various pectinases and cellulases were treated with Econase CE, Rapidase press, Macerozyme A, Sumizyme MC and Cytolase M102. Among them, Cytolase M102 was the most effective enzyme at $0.05\%$ for 90 min reaction in terms of the collective results as the residue of the nonsoluble solids, viscosity and alcohol test. The best ratio of the nectar ingredients was a ratio of water to paste of 1.5, $11^{o}$Brix of saccharinity, $0.025\%$ of citric acid and $0.15\%$ of xanthan gum. When the retort sterilized nectar in a can was stored in an incubator at $35^{\circ}C$ for 7 weeks, the color, pH, saccharinity, viscosity and total count plates remained almost unchanged.

• Journal of Practical Agriculture & Fisheries Research
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• v.12 no.1
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• pp.47-52
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• 2010

Squash cultivars of Cucurbita moschata have good fresh quality, but their viny growth habit hinders wide cultivation under structure. On the other hand, 'Zucchini' varieties of C. pepo have bush growth habit and better growth ability under the low temperature condition than C. moschata, but have inferior flesh quality. To combine desirable characteristics of the two species, many attempts have been exerted to obtain interspecific hybrids. A shootless phenomenon was found among segregating populations; the cotyledon expanded normally but further shoot growth. The inheritance of the character was investigated in F₂ and BC₁F₂ populations. The segregation ratios indicated that the shoot-lacking characteristics is expressed by double recessive gene pairs.

• Research in Plant Disease
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• v.13 no.1
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• pp.71-73
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• 2007

Field disease incidences of squash virus diseases in Jeonnam province were estimated to be 76.1% and of delayed planting on August-September (retarding culture) and on February-March (semi-forcing culture) on glass house were 55.0% and 0%, respectively, in 2000. Disease incidences of individual squash plant within a field were 100% and 3.6%, respectively, in wild culture and retarding culture. Total of 61 samples suspected to be infected with viruses were collected in 2000 and tested by RT-PCR using specific oligonulceotide primer sets designed for the detection of Cucumber green mottle mosaic virus (CGMMV), Kyuri green mottle mosaic virus (KGMMV), Zucchini yellow mosaic virus (ZYMV), Papaya ring spot virus (PRSV), Watermelon mosaic virus (WMV), and Cucumber mosaic virus (CMV). Each specific primer set for WMV, ZYMV, and PRSV amplified expected size of DNA fragments from 16, 10, and 2 samples in wild culture, respectively. Double or triple infection were observed in 7 samples tested. In contrast, each specific primer set for WMV, ZYMV, and PRSV confirmed virus infection from 7, 6, and 6 samples, respectively, in samples collected from semi-forcing culture. Double infection of WMV and PRSV was observed in only one sample. However, no DNA fragment was amplified from RT-PCR using CGMMV, KGMMV, and CMV specific oligonucleotide primer sets indicating no CGMMV, KGMMV, or CMV infection in squash fields in Jeonnam province in 2000.

• Food Science and Preservation
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• v.21 no.1
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• pp.17-24
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• 2014

This study was conducted in order to evaluate the effect of postharvest ripening periods and packaging methods on maintaining the quality of fresh-cut winter squash. Winter squash (var. Bouchang) was ripened at $22^{\circ}C$ for 1 or 2 weeks after harvest. The samples were washed in tap water, sanitized in $100{\mu}L/L$ chlorine water, peeled, and cut into 16 parts. Samples were then vacuum packaged or non-vacuum packaged in $80{\mu}m$ nylon/polyethylene (Ny/PE) films and stored at $5^{\circ}C$ for 21 days. Results indicated that different postharvest ripening periods affected gas concentration, firmness, off-odor development, color, and overall quality of fresh-cut winter squash. Samples treated with 2-week ripening periods maintained quality with higher redness value and soluble solid content (SSC) and lower $CO_2$ concentration and off-odor development compared to samples treated with a 1-week ripening period. Non vacuum packaging was effective in increasing visual quality and reducing off-odor development. A combination treatment of 2-week ripening periods and non-vacuum packaging maintained good quality with the lowest off-odor development and the highest visual quality scores at the end of the storage period.

• Korean Architects
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• s.589
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• pp.80-87
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• 2018

• 건강소식
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• v.36 no.12
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• pp.36-37
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• 2012

영국 런던 근교의 한 감옥에서 죄수들이 수감 생활의 무료함을 달래기 위해 야자열매로 교도소 벽을 친 것에서 유래한 스포츠 스쿼시(Squash). 속도감, 지구력, 민첩성, 신체 조절능력, 공간 활용능력 등을 기를 수 있는 팔방미인 운동, 스쿼시에 대해 알아보자.

• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.142-146
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• 2016

Ripening conditions of the winter squash 'Bochang' were evaluated. Soluble solids contents increased as the ripening duration was prolonged and with higher temperature. After harvest, the Hunter 'b' value of the skin was 2.42. At 25 and $30^{\circ}C$, the Hunter 'b' values were recorded at approximately 6.91 and 7.56, respectively. At $35^{\circ}C$, the Hunter 'b' value was increased to about 7.79 on day 9. Furthermore, at $35^{\circ}C$, the appearance quality was reduced with a yellowing phenomenon of the pericarp observed after 9 days. The starch contents also decreased with higher temperature, and sucrose contents increased in all ripening conditions with a longer period and higher temperature. Overall, these results indicate that ripening conditions of $25^{\circ}C$ for 18-21 days and at $30^{\circ}C$ for 12-15 days are suitable for the optimum ripening of winter squash.

• Microbiology and Biotechnology Letters
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• v.43 no.1
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• pp.79-83
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• 2015

The Cucurbitaceae are a plant family that consist of over a hundred genera, the most important of which are squash, pumpkin, zucchini, some gourds, cucumber and watermelon. These are among the top imported seeds in Korea. At the time of their import, the Squash mosaic virus (SqMV), the Cucumber green mottle mosaic virus (CGMMV) and the Kyuri green mottle mosaic virus (KGMMV) are designated as regulated viruses for quarantine in Korea. This study was conducted to develop specific primer sets for easy and rapid detection of SqMV, CGMMV and KGMMV. RT-PCR with the nested PCR primer sets and modified positive control plasmids were capable of highly sensitive detection and verification of such viruses. In addition, developed diagnostic PCR systems applied to quarantine sites detected 47 cases of SqMV, 67 cases of CGMMV and 17 cases of KGMMV between 2010 and the first half of 2014.

• The Plant Pathology Journal
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• v.16 no.6
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• pp.321-324
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• 2000

season of 2000. The disease infection usually started from flower, peduncle and young fruits, then moved to flower stalk, stem and leaves. At first, the lesions started with water-soaked, rapidly softened, and then the area gradually expanded. In severely affected film house, the rate of infected fruits reached to 28.6%. Numerous sporangiospores were formed on the diseased fruits, flower stalk, stem and leaves. Most of the sporangiospores were appeare to be rapidly dispersed in the air. The mycelia grew on the surface of host and formed stolons. Colonies on potato dextrose agar were cottony at first brownish black at maturity. Sporangia were 125.3${\times}$294.2 ${\mu}$m. globose or sub-globose with somewhat flattened base. White at first the black, many spored, and are never overhanging. Sporangiophores were 2.7-6.8${\times}$12.9-33.9 ${\mu}$m, smooth-walled, non-septate, light brown, simple, long, arising in groups of 3-5 from stolons opposite rhizoids. Sporangiophores were 8.6-21.1${\times}$6.41-1.7 ${\mu}$m, irregular, round, oval, elongate, angular and brownish-black streaked. Columella were 63.8${\times}$140.4 ${\mu}$m. brownish gray, umberella-shaped when dehisced. The causal organism was identified as Rhizopus stolonifer Lind on the basis of the morphological characteristics of the fungus. Rhizopus soft rot on squash (Cucurbita moschata) caused by the fungi has not been previously reported in Korea.

• Korean journal of food and cookery science
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• v.33 no.3
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• pp.247-255
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• 2017

Purpose: The aim of this study was to investigate the effects of various leaf powders on chocolate by analyzing quality characteristics, antioxidant activities, and sensory characteristics. Methods: Pine needles, mulberry leaves, ramie leaves, barley leaves, and squash leaves were freeze-dried, powdered, and added to the chocolate. Results: Water contents of all leaf powder-added groups were significantly higher than that of the control (15.78%). The pH values of chocolate with leaf powder were lower than that of the control (6.33) while that of mulberry leaf chocolate (6.56) was higher than that of the control. In color measurement, L-value, a-value, and b-value were highest in pine needle chocolate (30.31, 3.52, and 4.78, respectively). The ${\Delta}E$ value (total color difference compared to white board) was the highest in squash leaf chocolate (69.51) and significantly different from that of the control (67.69). The hardness of leaf powder-added chocolate was lower than that of the control (6.84 N), except for pine needles. In the antioxidant activity analysis, chocolate with pine needles and squash leaves had higher polyphenols, flavonoids, and ABTS radical scavenging antioxidant activity than those of the control. Overall consumer acceptability was the most preferred in the control compared to the other groups. However, chocolate with mulberry and barley leaves also received high scores (5.60 and 5.40, respectively) for overall acceptability. Conclusion: It can be concluded that chocolate with barley leaves is desirable for making functional chocolate due to its high consumer preference and positive effects on improving antioxidant activities.