• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.994-998
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• 2002

The effect of heat-shock treatment of soybean on the quality characteristics of soybean sprouts was investigated. Six groups of soybeans were heat-treated in 35, 40, 45$^{\circ}C$ for 60 and 120 min respectively and then cultivated by a standard method to measure growth parameters, rot ratio, color, vitamin C content and sensory characteristics. Soybean sprouts of 4$0^{\circ}C$/120 min treatment showed the higher weight, while 4$0^{\circ}C$/60 min sample showed thicker hypocotyl and longer cotyledon than the control. In both rot ratio and viable cell count, the lowest values were obtained in soybean sprouts of control and also in 4$0^{\circ}C$/60 min treated samples, while other heat-treated samples showed higher rot ratio and cell counts than the control. Heat treatment of soybean increased the lightness and decreased the yellowness of cotyledon of sprouts. Vitamin C contents of sprouts were increased by heat treatment. Sensory test showed that the heat treatment reduced benny odor and bitter taste but enhanced the nutty taste. Soybean sprouts of 4$0^{\circ}C$/60 min resulted in significantly higher scores in overall appearance and palatability than other samples.

• Journal of Bio-Environment Control
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• v.24 no.4
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• pp.281-286
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• 2015

This study was carried out to investigate the effects of cultural systems on growth, vitamin C, amino acid content, and yield of Peucedanum japonicum grown in artificial light plant factory. Treatments were given with Nutrient Film Technique (NFT), Medium (Perlite), and Aeroponics. Plant height was the highest in NFT system as 10.2cm, and was the shortest in Perlite as 8.9cm. Fresh leaf weight was the high in order of Perlite, NFT, and Aeroponics. Total phenolic compounds was different from cultural systems in order of Aeroponics as $117.84mg{\cdot}100g^{-1}\;GE$, NFT as $98.57mg{\cdot}100g^{-1}\;GE$ and Perlite as $74.62mg{\cdot}100g^{-1}\;GE$. Total flavonoid content of Aeroponics is $0.12mg{\cdot}100g^{-1}$ but that of NFT and Perlite treatments is not detected. Vitamin C content in Aeroponics as $108.23mg{\cdot}100g^{-1}$ was significant different from Perlite as $88.05mg{\cdot}100g^{-1}$ as and NFT $80.83mg{\cdot}100g^{-1}$. Total dietary fiber content was higher Aeroponics than Perlite and NFT. Cystein content was the highest in Aeroponics as $46.76mg{\cdot}100g^{-1}$ and methione content was the lowest in Perlite as $75.64mg{\cdot}100g^{-1}$. Mineral content of leaves was high in order of K, Ca, P and Mg in all treatments.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1309-1314
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• 2006

This study analyzed the contents of vitamin C, polyphenol compounds, and evaluated the inhibitory activities against xanthine oxidase and tyrosinase of Lepista nuda extract prepared by the reflux and microwave-assisted methods. The vitamin C content of the fresh L. nude was $9.92{\pm}0.02$ mg/100 g. The content of phenolic compounds in the fresh L. nuda was $1.87{\pm}0.02\;mg/g$. The ethanol extracts prepared by reflux method and microwave-assisted method showed the highest phenol contents of $12.06{\pm}0.12\;mg/g\;and\;11.84{\pm}0.17\;mg/g$, respectively. The inhibitory rates on xanthine oxidase and tyrosinase of ethanol extracts prepared by the microwave assisted method showed the highest value of 99.78% and 30.30% at the concentration of $3,000{\mu}g/mL$. The inhibitory activities on xanthine oxidase and tyrosinase were increased depending on the extract concentration.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.188-196
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• 2006

Changes in physicochemical characteristics and functional components content of saengsik, uncooked food, were investigated to find efficient drying methods, one of important manufacturing process of saengsik. No changes in proximate compositions of all samples were observed during hot-air drying at 50, 55, and $60^{\circ}C$ and freeze-drying. Colors of carrot, Lentinus edodes, and sea mustard did not change, while a value of cabbage, L, a, and b values of Agaricus bisporos, and a value of laver changed slightly by hot-air drying at all temperatures and freeze-drying. Dietary fiber content increased by hot-air drying but not by freeze-drying. Reductions in vitamin C and ${\beta}-carotene$ contents of carrot, cabbage, sea mustard, and laver were higher by hot-air drying than by freeze-drying. Contents of total phenolics and lectin of L. edodes and A. bisporos were not affected by hot-air drying and freeze-drying. Contents of pectin, alginic acid, and porphyran in sea mustard and laver increased by hot-air drying.

• Horticultural Science & Technology
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• v.16 no.2
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• pp.222-225
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• 1998

The objective of this study was to observe the effects of potassium-carboxymethyl cellulose (K-CMC), which is a natural polymer derivative, and polyacrylamide (PAM), which is a commercial synthetic polymer, on soil physicochemical properties and yields of the cabbage. To increase water absorbing capacity (WAC), hydrophilic carboxymethyl group was introduced to cellulose chain and it was confirmed by FT-IR. WAC was tested by tea-bag method in distilled water and 3% NaCl solution. PAM is slightly more absorptive than K-CMC in distilled water, but in NaCl solution, K-CMC is more absorptive than PAM. Soil particle sizes above $1_{mm}$ were immediately increased from 9.6 to approximately 16.6% by the application of K-CMC and PAM, respectively. Infiltration rates of soil were approximately twice as great as those of the control when conditioned with the K-CMC and PAM treatment. K content of soil treated with K-CMC was significantly higher than those of PAM and control, but the other components of soil chemical properties were not different. The early growth and vegetative production of cabbage in the K-CMC and PAM treatments were significantly higher than the control. The contents of vitamin C were increased with the treatment of K-CMC. It was proposed that K-CMC treatment influence K component of the soil and vitamin C content of the cabbage, therefore, it improved the yields as well as crop quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.460-469
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• 1996

This study was intended to observe the physicochemical and sensory characteristics of anchovy added kimchi during fermentation at 4$^{\circ}C$ for 4 weeks. Salting of Chinese cabbage for 10 hours at 10% brine solution was turned out to be appropriate organoleptically for kimchi preparation. Salt content of all kimchies prepared in this study was below 2%. The changes of pH and acidity during fermentation was slow in raw anchovy added kimchi compared to other kimchies. The content of vitamin C was not changed significantly through the fermentation period, whereas the content of reducing sugar was increased at the early stage of fermentation and subsequently decreased as fermentation proceeded. The number of lactic acid bacteria was the highest in raw anchovy added kimchi. The content of calcium and phosphorus were higher in anchovy powder added kimchi and raw anchovy added kimchi than control. In the early stage of fermentation, the major pigments of kimchi were the chlorophyll and carotenoid, but in the later stage of fermentation, the color of Chinese cabbage became greenish brown as chlorophyll was converted to pheophytin. In sensory evaluation test, raw anchovy added kimchi received high score at the early stage of fermentation and anchovy powder added kimchi at the late stage of fermentation, respectively.

• Food Science and Biotechnology
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• v.16 no.6
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• pp.924-927
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• 2007

This study addresses the quality characteristics of commercial baechukimchi by analyzing its physicochemical characteristics and sensory properties in relation to fermentation time and temperature. The salinity of baechukimchi increased to 3.01% after 45 days of fermentation at 2 and $5^{\circ}C$, but decreased to 2.81% by 105 days. The pH decreased gradually at the beginning of fermentation, but decreased after 45 days. The acidity differed most between kimchi fermented at $2^{\circ}C$ (0.36%) and $5^{\circ}C$ (0.48%) at 45 days of fermentation. The vitamin C content was 8.47 mg% in kimchi fermented at both 2 and $5^{\circ}C$ on the day of initial production, then peaked after 45 to 60 days at 14.10 mg%, and decreased thereafter. The total microbial count gradually increased during the first 75 days of fermentation. The appearance and overall acceptability of baechukimchi were highest after 90 days of fermentation at $2^{\circ}C$ and after 60 days of fermentation at $5^{\circ}C$.

• Journal of Food Hygiene and Safety
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• v.22 no.4
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• pp.279-287
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• 2007

Quality attributes of fresh-cut chicory (Clchorium intybus L.var. foliosum) treated with hydrocooling and packing type were investigated in terms of weight loss, respiration, vitamin C content, microbial load and sensory properties during storage at $4^{\circ}C\;and\;10^{\circ}C$. Fresh chicory was trimmed and washed 3 times with cold water $(1^{\circ}C,\;5^{\circ}C)$ and tap water $(10^{\circ}C)$ for 30 sec and then packaged in polypropylene (PP) film bag and polyethylene terephthalate (PETE) tray, and stored for 9 days at $4^{\circ}C\;and\;10^{\circ}C$. Weight loss was decreased by washing and packing generally. Respiration rate was increased slowly in the storage at $4^{\circ}C$. Vitamin C content of chicory packaged within PETE tray were decreased gradually during storage at $4^{\circ}C$. Hydrocooling and packing within PETE tray treatments resulted in approximately 1-2 log CFU/g reduction of microbial load.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.49-57
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• 2008

In order to control or kill insects and pests, control ripening, and delay spoilage, kiwifruits were irradiated with gamma rays at 0.1, 0.3, and 0.5 kGy. Vitamin C, hydrogen donating activity, sugar content, organic acid content, texture, chromaticity, and sensory qualities were examined in the fruits over 2 weeks of storage at 20$^{\circ}C$. Vitamin C content and hydrogen donating activity decreased during the storage period, but they were not reduced by the irradiation process. Total sugar and reducing sugar contents increased as the storage period increased; however, these were also unaffected by irradiation. Organic acid content significantly decreased as a result of irradiation, and all samples had decreases in organic acids over the storage period. Hardness decreased with the storage period as well as with increasing doses of irradiation. In terms of Hunter's color values, irradiation increased the $L^*-\;and\;a^*-$ values in the initial storage period, but it did not have any significant effect on these values during the 2 weeks of storage. When compared with control samples, the irradiated samples had lower color and overall acceptability scores just after irradiation (week 0). However, during the storage period, the irradiated samples had higher scores for smell, taste, texture, and overall acceptability than the control. In conclusion, based on the results, gamma irradiation up to 0.5 kGy is the recommended treatment to maintain the overall quality attributes kiwifruit.

• Food Science and Preservation
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• v.24 no.3
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• pp.374-380
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• 2017

The quality characteristics of 'Xiangshui' pears (Pyrus ussuriensis) treated with different concentrations of biomass pyrolysis liquid (BPL) during storage at $25^{\circ}C$ were investigated. The weight of 'Xiangshui' pears treated with BPL declined at a slower rate than that of the control. The rot index of BPL-treated 'Xiangshui' pears decreased with increasing storage times, and treatment with 20-fold-diluted BPL resulted in the lowest rot index after storage for 12 days. The total acid content of 'Xiangshui' pears treated with 20-fold-diluted BPL was 0.19%, and was the highest after storage for 12 days. After storage for 12 days, the total sugar content of 'Xiangshui' pears treated with 20-fold-diluted BPL was 7.19%; this was significantly higher than that of the control, but not significantly different from that of pears treated with other BPL dilutions. The vitamin C content of 'Xiangshui' pears showed a decreased trend, and pears treated with 20-fold-diluted BPL had a vitamin C content of 2.21 mg/100 g after storage for 12 days and showed the least decline compared to other treatments. In addition, respiration in 'Xiangshui' pears was effectively inhibited by treatment with BPL. In conclusion, BPL treatment exerts a protective effect on the quality of 'Xiangshui' pears during storage, with 20-fold-diluted BPL being the most effective.