• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.965-973
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• 2008

In this study, we compared the quality and sensory characteristics of 4 types of fresh tomatoes and 2 types of canned tomatoes, and then determined the most preferred quality characteristics and tomato type for the production of tomato sauce. The sample tomatoes were prepared by cutting after either peeling or heating for 5 min. Soluble solids were in the following order: Italian canned >American canned, Cherry> Vita king > Aranka > general tomatoes. The primary free sugars were fructose and glucose, and we determined that fructose and glucose were the most prevalent sugars in the cherry and American canned tomatoes. The total sugars, which were the sum of the fructose and glucose contents, were consistent with the soluble solid contents. pH was measured in the following order: general> Italian canned> Cherry, Vitaking> Aranka> American canned tomatoes. The most abundant amino acid was glutamic acid, and its content in the unheated tomatoes occurred in the following order: American canned> Italian canned> Vita king> Cherry> general tomatoes; however, after heating, the Vita king tomato was followed by the American canned tomato. The lightness (L value) of the fresh tomatoes tended to be higher than that of the canned tomatoes, and it decreased after heating. The redness (a value) of the unheated tomatoes was in the following order: Italian canned> American canned> Vitaking tomatoes; after heating, the Vitaking evidenced the highest values, followed by the canned tomatoes. The result of our QDA profile of sensory characteristics according to redness, aroma, sweet taste, sour taste, palatability, and viscosity was in the following order: Italian canned > American canned > Vitaking tomatoes, which evidenced the most balanced hexagonal shape. In the preference test, 2 types of canned tomatoes and Vitaking tomatoes were the most preferred among the fresh tomatoes. From the correlation coefficients among the sensory characteristics, canned tomatoes were the most preferred for the production of tomato sauce due to its high redness, flavor, palatability, and viscosity values. Vitaking tomatoes were the most appropriate among the fresh tomatoes.

• Current Research on Agriculture and Life Sciences
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• v.7
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• pp.47-53
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• 1989

Cultivars of bell and other types of pepper introduced from United States of America and from Japan were planted in the Kyungpook National University experiment farm to investigate their characteristics. Such introductions from Japan as 'Oojishi', 'Saitama Wase', 'Beianeiko', and 'Ichiba' were leading in fresh fruit yield, followed by such introductions from America as 'Keystone Resistant Giant # 3' and 'Emerald Giant'. The introductions from Japan were high yielding and with good fruit set but their fruits were smaller than those of introductions from America. Cultivars introduced from America were inferior to those from Japan in yield and vigor but produced large fruits. Fruits of 'Keystone Resistant Giant #3', 'Yolo Wonder' selections, 'Emerald Giant', and 'Mercury' were the largest. among them Other cultivars such as 'Cubanelle', 'Sweet Banana', 'Anaheim' selections, and 'Cherry Sweet' were also included in the experiment, their characteristics were investigated and their usage was discussed.

• Korean Journal of Organic Agriculture
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• v.30 no.3
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• pp.375-391
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• 2022

This study investigated the online transaction status of low-carbon certified fresh agricultural products and analyzed the low-carbon certified premium. For two months from March to April 2022, eight products (rice, apple, pear, sweet persimmons, paprika, tomatoes, cherry tomatoes, and lettuce) were surveyed at major online shopping malls. The low-carbon certification premium was analyzed using hedonic price analysis model. As a result of the online market survey, the low-carbon certified agricultural products were not traded in the case of rice, cherry tomatoes, and paprika. And the proportion of low-carbon certified agricultural products in the case of tomatoes and lettuce was low. As a result of the low-carbon premium analysis, of the five products that analyzed the low-carbon certification premium, four products excluding pear did not have a low-carbon certification premium. Thus, it is necessary to expand the sale of the low-carbon certified agricultural products by distributors, and various efforts to secure the premium of certified agricultural products are important.

• Journal of Bio-Environment Control
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• v.19 no.4
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• pp.387-391
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• 2010

This research was conducted to get the basic information for improving production amount as well as fruit quality by using Prohaxadion-Calcium (Pro-Ca) used as 'Sato Nishiki', cherry cultivar, which is most frequently cultivated in Korea. In fruiting trees, we used Pro-ca and concentration of treatment selected 150, 200 and $250\;mg{\cdot}L^{-1}$. When treating Pro-Ca $200\;mg{\cdot}L^{-1}$, we could get the highest effect on inhibition of shoot growth. All treatments of Pro-Ca were increased chlorophyll a and b, respectively compared with control. Although treatments of Pro-Ca treatment showed the decreased effect on leaf area and there was no difference in fruit quality among treatments. Also, Pro-Ca $250\;mg{\cdot}L^{-1}$, sprayed 3 times, and pclobutrazol ($PP_{333}$) 500 and $1,000\;mg{\cdot}L^{-1}$, applicated soil, were treated to 1 year old plnted pot. Pro-Ca and $PP_{333}$ showed inhibition of shoot growth, especially, Pro-Ca showed the more effect than $pp_{333}$ on growth inhibition. Soil applications of $pp_{333}$ showed less effect to enlargement of tree trunk compared to Pro-Ca and control. Pro-Ca and $pp_{333}$ were not difference in number of inter-nodes when comparing to control, but they on decreased leaf area and increased chlorophyll.

• YAKHAK HOEJI
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• v.2 no.1_2
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• pp.11-15
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• 1953

Two flavons, which are a new flavon (the Authors are going to call it "CLEMATISIN") and a yellow crystalline flavon, are isolated from leaves of Clematis brachura Maxim. Clamatisin : A colorless needle crystal which has a Slightly sweet taste, mp 225 .deg.C (decomp). It is positive (Cherry red) for the Mg-HCl(Hg) reaction and is positive (purple) for the $FeCL_{3}$ reagent. It is soluble easily in methanol, ether, acetone, prydine, ethylacetate, hot water and alkali-solutions. It is soluble slightly in cold water and is insoluble in chloroform, benzene and toluence. According to the results of elementry analysis and molecular weight determination the formula of clematisin agrees with $C_{18}H_{18}O_{7}$ when dried at $80^{\circ}C$, crystalline clematisin (from water) contains one molecule of crystalline water. The following derivatives are prepared ; Clematisin-oxim; a colorless needle crystal, mp 215-216 .deg.C, Clematisin methylate; prepared by diazomethan. mp 191-$192^{\circ}C$ a colorless needle crystal. Acethylmethylate; a colorless powder, It is not sharp in melting point and melts at approximately $215^{\circ}C$, Yellow Crystalline Flavon; mp 285-$286^{\circ}C$ (dexo-mp.), yellow needle crystal. It has a slightly sweet teste and shows positive reaction Acetate; a colorless needle crystal, mp $168^{\circ}C$.

• Journal of Korean Society of Forest Science
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• v.28 no.1
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• pp.31-35
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• 1975

The present study explored the rapid effect of low temperature on the freezing resistance of dehardening twigs of three apple cultivars and sweet cherry. The effect of low temperature was depending upon the thawing treatment following to the low temperature treatment. When the freezing temperature to $-9^{\circ}C$ for three hours followed by thawing treatment ($5^{\circ}C$) was given repeatedly twice, the low temperature increased apparently the cold hardiness of apple and cherry by 3 to $9^{\circ}C$. On the other hand, when the freezing temperature ($-9^{\circ}C$) for ten hours was pretreated without thawing, the low temperature appeared not affecting the cold resistance of the twigs. The role of freezing-thawing temperature cycle in nature was discussed as a signal of environmental stimulus to which dehardening plant may be responding to increase their cold hardiness so as to adapt against the damage of late frost in early spring.

• Microbiology and Biotechnology Letters
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• v.37 no.4
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• pp.371-376
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• 2009

The fruits of sweet cherry are highly appreciated by the consumer due to their precocity and quality, such as their sweetness, color and sourness. In this study, the hot-water extract and its sequential organic solvent fractions were prepared from domestic Napoleon sweet cherry (Prunus avium L.) to investigate antimicrobial and antioxidant activity. The hot-water extract contained about 40% sugars, and the solvent fraction yields for hexane, ethylacetate (EA), butanol, and water residue were 0.01%, 3.45%, 16.30%, and 80.24%, respectively. Contents of total polyphenol and total flavonoid of the fractions were 1.24~5.24%, and 0~3.76%, respectively. Among the fractions, EA fraction showed the highest total polyphenol and total flavonoid concentrations. Evaluation of antimicrobial activity of the extract and fractions revealed that EA fraction and butanol fraction contained strong antibacterial activity against Listeria monocytogenes, Staphylococcus aureus, and Salmonella typhimurium with minimal inhibitory concentration (MIC) of 0.5~1.0 mg/mL. But the extract and fractions tested were not active to Pseudomonas aeruginosa. In a while, only hexane fraction showed anti-Candida activity with 0.5~1.0 mg/mL of MIC. The fraction showed strong activity against different multi-antibiotics resistant strains such as C. albicans CCARM 14020. Antioxidative activity assay showed that EA fraction has a strong DPPH scavenging activity and a reducing power. The $IC_{50}s$ of vitamin E and EA fraction were 15.5 and $195.5\;{\mu}g/mL$, respectively. Our results suggest that the fruit of P. avium L. has high potentials with anti-Candida and antioxidative activity.

• Current Research on Agriculture and Life Sciences
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• v.8
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• pp.35-44
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• 1990

Sixty two lines of pepper including Korean local cultivars and introductions were planted out to the experiment farm of Kyungpook National University for seed increase, and 16 plant and fruit characters including days to flower were recorded. In days to flower, KC85(Chilgok Dongmyung) and KC116(PI308791), KC154(Cherry Sweet), and KC185(Choseongochu) were the earliest with 83 days, and KC139(Serrano chili) and KC103(PI297488) were the latest with 126 days. In fruit detachment force, KC85(Chilgok dongmyung) was the tenderest with 0.45kg and KC162(PI22444) was the toughest with 3.34kg. In powdery mildew incidence, KC10(Pimiento), KC23(PI224423), KC51(PI257044), KC56(PI257053), KC126(PI358812), KC119(PI322719), KC143(Emerald Giant), KC148(VR-2), KC163(PI224445), KC163(Papari Mild) were the least diseased. Anthracnose was least on KC39(Serrano Chili). Collection and introduction of pepper germplasm was continued. Fourteen Korean local cultivars and 25 foreign cultivars including 2 wild species were additionally collected or introduced.

• Nutrition Research and Practice
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• v.14 no.6
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• pp.637-653
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• 2020

BACKGROUND/OBJECTIVES: This study examined the associations between food consumption frequency of Korean adults and self-perceived chewing difficulty, using the food frequency questionnaire (FFQ, 112 items) from 2013-2016 of the Korea National Health and Nutrition Examination Survey (KNHANES). SUBJECTS/METHODS: Subjects were divided into not difficult in chewing (NDC) and difficult in chewing (DC) groups, with 24.17% being classified into DC. Males and females consumed 35 and 37 items less frequently than the other sex, respectively. Due to the remarkable gender difference in food consumption, gender-stratified one-sided survey regression analysis was performed after adjusted for the effect of age, household income, and self-rated health status. RESULTS: Thirty-four items of FFQ were significantly less consumed by the DC group. Females exclusively consumed less beverages and alcohol while males showed the same for fruits and milk·dairy products. Consumption frequency of 8 items such as steamed potatoes·grilled potatoes, stir fried beef, other kimchi·fresh vegetable kimchi, orange, sour pork·pork cutlet, tteokbokki and green tea were significant only in males. In contrast, 17 items including cooked rice with other grains and legumes, boiled egg·steamed egg, Korean cabbage kimchi, banana, and tofu stew·soft tofu stew were significant only for females. Finally, items that showed significance for both were 9 items including loaf bread, ready-to-eat cereal, steamed sweet potatoes·grilled sweet potatoes, stir-fried lotus roots·stir-fried burdock, green laver salad·brown seaweed salads, apples, tomato·cherry tomatoes, squid (raw, dried shredded, boiled, stir-fried), and curd type yogurt. CONCLUSIONS: Findings in this study suggest chewing difficulty may be an important nutritional issue that has to be dealt with for healthful food consumption, with distinct interest of gender.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.12 no.1
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• pp.55-61
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• 2006

'Bing' sweet cherries (P. avium L.) were coated with four different coating materials at 1% concentration ($Semperfresh^{(R)}$, calcium caseinate, chitosan, or TIC $Pretested^{(R)}$ colloid 911)and stored at $2.0^{\circ}C$ and 88% RH up to 35 days. The influence of different coating materials on the storability of fresh cherries was investigated. $Semperfresh^{(R)}$ coatings significantly improved overall quality of fresh cherries by decreasing weight loss and improving color stability, and chitosan-based coatings were effective in controlling mold incidence. However, colloid 911 and calcium caseinate coatings did not show significant benefit in preventing quality deterioration of fresh cherry during storage, probably due to their hydrophilic nature leads to exacerbated weight loss and shriveling with the possible interactions between coating materials and cherries epidermal layers.