• Plant Resources
• /
• v.7 no.2
• /
• pp.155-158
• /
• 2004

Activate charcoal (AC) can be utilized as a soil conditioner in agricultural crop areas. This study was conducted to investigate the effect of AC on growth and yield of Zingiber mioga ROSC as affected by different amounts of AC. The results obtained are summarized as follows. Growth characteristics including plant height and leaf length were the highest when activated charcoal added with 10-30%, suggesting that optimum amount of activated charcoal was ranged from 10 to 30%. Growth and enlargement of the root were improved by 10% AC with higher rhizome length and weight.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.38 no.2
• /
• pp.112-116
• /
• 1993

The experiment was carried out to investigate the influence of rhizome size and mulching materials on some agronomic characters and flower-head yield of Gingiber mioga ROSCOE. The larger the size of rhizome was, the more the number of leaves developed, and the higher the yield was. The most suitable rhizome size for planting was found to be from I2cm to 15cm. Rice straw and polyethylene film mulching materials increased the soil porosity and reduced change of the soil moisture content. The yield of flower-head was highest in the straw-mulching plot, indicating that straw would be the best mulching material for growth and yield of flower-head in Gingiber mioga ROSCE.

• Korean journal of food and cookery science
• /
• v.32 no.3
• /
• pp.325-332
• /
• 2016

Purpose: The purpose of this study was to investigate the stability of anthocyanin pigment extract from Yangha (Zingiber mioga ROSC). Methods: Yangha extract was investigated for the effects of metal ion, temperature, light, heating time, sugars, and organic acids on the stability of anthocyanin pigments. Results: Yangha pigment was more stable than other anthocyanin pigments at unstable temperatures. The stability of anthocyanin pigment significantly decreased one day after exposure to light. All tested sugars decreased the abundance of Yangha pigments, with highest levels in the presence of sucrose, and progressive decrease in the presence of maltose, fructose, glucose and galactose, in order. Among the organic acids tested, citric acid and malic acid were the most effective in stabilizing the Yangha pigment, followed by acetic acid and formic acid. Most metal ions except $Fe^{2+}$ were effective in stabilizing the pigment. Conclusion: These results provide useful reference data for the use of pigments from Yangha in processed foods.

• Proceedings of the Plant Resources Society of Korea Conference
• /
• 2001.11b
• /
• pp.86-87
• /
• 2001

• Proceedings of the Plant Resources Society of Korea Conference
• /
• 2001.11b
• /
• pp.88-89
• /
• 2001

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.37 no.4
• /
• pp.355-360
• /
• 1992

The experiment was carried out to study the influence of planting densities and fertilizer application levels on some agronomic characters and yield of flower-head in Zingiber mioga ROSC. The results obtained are summarized as follows ; Plant hight was long in dense planting, and short in spacious planting. Stem diameter was thick in spacious planting, and was thin in dense planting. Flower-head weight per plant was decreased in dense planting and was increased in spacious planting. Yield was higher in dense planting densities (10$\times$20 : 50plants /m$^2$, 20$\times$20 : 25plant /m$^2$). Fertilizing (N : P$_2$O$_{5}$ : $K_2$O=15 : 15 : 15kg /10a) was increased than without fertilizing because plant height and number of stem was good.d.

• Korean Journal of Medicinal Crop Science
• /
• v.1 no.1
• /
• pp.38-42
• /
• 1993

The present study was carried out to assess the possibility of rapid multiplication of Zingiber mioga ROSC. through in vitro culture of shoot-apex. The factor investigated was effect of various growth regulators on shoot-apex culture. The shoot-apex cultured of M. S. (Murashige and Skoog) medium developed into plantlet in 12 Weeks. M. S. medium containing NAA at 05ppm and BA 5.0ppm was found to be optimal for growth of in vitro plantlet.

• Korean Journal of Medicinal Crop Science
• /
• v.15 no.3
• /
• pp.203-209
• /
• 2007

In order to promote utilization of the Yangha (Zinger mioga Rosc.) as functional food and natural spices, and 95.93%, from the dried one 7.63%, and from powder 9.81%, respectively. Crude protein content from the Yangha powder was 11.21%, and contents of crude fat, crude ash and crude fiber were 2.44%,10.78%, and 14.47%, respectively. Most of compositions from Yangha powder were higher than those from raw and the dried one, except fer water content. Antioxidative effect was investigated through Rancimat and DPPH methods. Oxidative stability of Yangha powder was the highest of4.21Al. Furthermore, the free radical scavenging activity of Yangha powder (76.61%) was higher than that of raw (49.35%) or the dried one (61.78%). Volatile flavor compounds of Yangha was extracted by steam distillation and extraction method. The extracts were analyzed and identified by gas chromatography and GC-MS spectrometry. One hundred twenty two volatile flavor components were identified, and the major component was terpene compounds including ${\alpha}$-pinene, ${\beta}$-pinene, ${\beta}$-phellandrene, 1,4-terpineol, and ${\beta}$-terpinene.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.18 no.3
• /
• pp.400-407
• /
• 2017

This study investigated the antioxidant properties of yangha(Zingiber mioga Rosc) and quality characteristics of kimchi with added yangha during a 21-day fermentation process at $4^{\circ}C$. Yangha was added to salted cabbage at concentrations of 0, 5, 10, and 15% (w/w). The quality characteristics of kimchi with added yangha were determined by measuring pH, salinity, mineral contents, lactic acid bacteria amounts, color value and sensory evaluation. From the results, total phenolic ($3.85{\mu}M$ quercetin equivalent/g) and total flavonoids ($0.49{\mu}M$ quercetin equivalent/g) contents were measured in yangha. The number of lactic acid bacteria of kimchi with added yangha significantly increased with increasing yangha content, especially 10%. The brightness value increased with increasing yangha content. However, the redness tended to decrease by the addition of 10% and 15% yangha. The consumer acceptability score for the kimchi with added 10% yangha ranked significantly higher than that of the other groups in overall acceptability, taste, flavor, and color(p<0.05). From these results, we suggest that yangha may be used as a natural antioxidant and that it is a good food ingredient for increasing the functionality and consumer acceptability of kimchi.

• Journal of the East Asian Society of Dietary Life
• /
• v.26 no.3
• /
• pp.260-270
• /
• 2016

The quality characteristics of Yangha pickles soaked in different concentrations of soy sauce (0~40%) for 90 days were investigated. As a result, the pH and sweetness levels of pickles significantly increased with an increasing concentration of soy sauce in soaking solution (p<0.05). Saltiness was maintained at levels of approximately J1 0.10~0.30%, J2 0.47~0.90%, J3 0.90~1.60%, J4 1.43~2.30%, and J5 1.77~3.07% during the storage periods. These results show that the saltiness of Yangha pickles was substantially lower than that of commercial pickles. Total cell number decreased until 45 days, after which it gradually increased. We observed no visible changes in reducing sugars during storage. The hardness increased with an increasing amount of soy sauce. J2 pickle (add 10% soy sauce) showed the highest scores for taste, flavor, texture, and overall acceptability.