• Korean Journal of Environmental Agriculture
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• v.38 no.3
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• pp.145-153
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• 2019

BACKGROUND: The 'Gamhong' cultivar, middle season apple with big fruit size and high soluble solid content, has been bred in Korea. However, it was hard to cultivate the cultivar in Korea by serious bitter pit. The relationships between shoot growth, fruit size, and bitter pit may be affected by crop load. This study was conducted for 2 years (7~8 years after planting) to investigate vegetative growth, fruit quality, bitter pit incidence, return bloom, and gross income for optimum crop load of 'Gamhong'/M.9 adult apple tree. METHODS AND RESULTS: The crop load was assigned to 4 different object ranges as follow: 45~64, 65~84, 85~104, and 105~124 fruits per tree. The vegetative growth, average fruit weight, percentage of fruits heavier than 375 g, soluble solid content, and return bloom increased significantly at the crop load range of 45~64 fruits. However, the lowest total gross income per tree may have been caused by the highest bitter pit incidence and the lowest yield per tree in any other crop load range. The total gross income and yield per tree increased significantly at the crop load range of 105~124 fruits and return bloom dropped to 40%, and hence it was possible to occur biennial bearing. It was 85~104 fruits that biennial bearing did not occur and total gross income was as high as the crop load range of 105~124 fruits. Also, the yield of high grade fruits per tree, with fruit weight of 400~499 g and none bitter pit on fruit surface, was highest at the crop load range of 85~104 fruits, compared to other crop load range. CONCLUSION: In considering fruit size, bitter pit incidence, return bloom, and gross income, the optimum crop load range of 'Gamhong'/M.9 adult apple tree in high density orchard was 85~104 fruits per tree.

• Applied Biological Chemistry
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• v.50 no.4
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• pp.352-357
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• 2007

For a correlation to study the five tastes and efficacies in oriental medicine concepts, we used herbal medicines with bitter taste character in traditionally effective and experimental methods. In this study, we tested the in vitro effect of 20 typical kinds of herbal medicines with bitter taste on platelet aggregation induced by collagen in human whole blood using the impedance method of aggregometry. Among them, 3 kinds of hot water extracts and 2 kinds of 70% ethanol extracts showed the significant inhibiting effect on whole blood aggregation $(^{***}p<0.001)$. In particular, Coptidis Rhizoma (Coptis chinensis) extracts were selected as the most effective candidate with a strong grade of bitter taste through the sensory test of trained panels. The results from this experiment provide pharmacological evidence for the traditional use of bitter tasting herbs with traditional medicine theory, suggesting that strong bitter taste herbs could be help problems of blood circulation more than mild bitter tasting herbs.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.118-122
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• 2008

The use of tartary buckwheat flour as a source of dietary rutin has been limited because of the enzymatic degradation of rutin during the dough-making process, which results in a bitter taste. A variety of pretreatment regimes, including heating, steaming, boiling, and extruding, were evaluated in relation to the inactivation of the rutin-degrading enzyme responsible for rutin loss and color change during dough-making. Steaming (120 see), boiling (90 see) buckwheat grains, or extruding (180 rpm/min at $140^{\circ}C$) the flour resulted in the retention of >85% of the original rutin and eliminated the bitter taste in the hydrated flours. In contrast, dry heating at $140^{\circ}C$ for 9 min or microwaving at 2,450 MHz for 3 min did not reduce the rutin loss, and the bitter taste remained. Unlike in the flour, the rutin degradation in water-soaked grains was insignificant at room temperature. Moreover, the samples treated by steaming, boiling, or extrusion were darker and more reddish in color.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.6
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• pp.704-712
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• 2013

This study was designed to examine the effects of bitter melon (BM) on the plasma blood glucose and cholesterol levels in diabetic rats. Diabetes mellitus was induced in male Sprague-Dawley rats through an injection of streptozotocin (STZ) dissolved in a citrate buffer into the tail vein at a dose of 45 mg/kg of body weight. Sprague-Dawley rats were then fed for four weeks, with the experimental groups receiving a modified diet containing 5% or 10% powder derived from BM. The experimental groups were divided into 4 groups, consisting of the normal control group, STZ-control group and diabetic fed with BM 5% & 10% treated groups. The rats' body weight, blood glucose and cholesterol values were measured along with the hematocrit (Hct) values and aminotransferase activities. Body weight losses were observed in the diabetic groups, whereas the control rats gained weight. There were significant differences in kidney weight between the control group and the diabetic groups. The Hct levels of the diabetic BM-treated group were significantly higher than the STZ-control group. Aspartate aminotransferase activity was lower in the non-diabetic group compared to the diabetic experimental groups. Further, the blood glucose was significantly decreased in the 5% & 10% BM of the diabetic group. There were no significant difference in cholesterol levels among the diabetic groups. These results indicate that the supplementation of bitter melon may have a favorable influence on reducing the blood glucose level in STZ-induced diabetic rats.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.6
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• pp.999-1006
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• 2015

Bitter melon (Momordica charantia L.) has been used as a medicinal plant due to its biological activity. This study investigated the inhibitory effects on carbohydrase and anti-inflammatory effects of hot-water extract (WEM) and ethanol extract (EEM) from dried bitter melon cultivated in Korea. The inhibitory activities of EEM against ${\alpha}$-amylase and ${\alpha}$-glucosidase were over 70% at 4,000 ppm. The inhibitory activities of EEM were significantly higher than those of WEM at all concentrations. The anti-inflammatory effects were evaluated by measuring nitric oxide (NO) production in LPS-stimulated RAW264.7 cells. EEM did not show cytotoxicity on RAW264.7 cells at the test concentrations. Moreover, the inhibitory effect on NO production in LPS-stimulated RAW264.7 cells was significantly increased by the addition of EEM. These findings suggest that EEM has good inhibitory effect on carbohydrase and anti-inflammatory activity and it has potential as a source of natural functional material.

• Journal of Life Science
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• v.18 no.7
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• pp.1011-1014
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• 2008

The ability or inability to taste phenylthiocarbamide (PTC) is a classic inherited trait that has been best-studied in human populations. Also, variation in PTC perception has been correlated with dietary preferences and thus may have important consequence for diet-related diseases in modem populations. The recent identification of the TAS2R38 gene (PTC gene) which is a member of TAS2R family of bitter taste receptor genes and three common polymorphisms in the gene is highly correlated with taste sensitivity to PTC. Balancing natural selection has acted to maintain high frequency of both alleles of the gene in human population. Future detailed studies of the relationships between molecular mechanisms and taste function may have therapeutic implications, such as helping patients to consume beneficial bitter-tasting compounds.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.176-182
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• 2017

This study evaluated th physicochemical and sensory characteristics of teriyaki sauce added with bitter melon (Momoridaica charantia L.) roasting powder. Teriyaki sauce containing Momoridaica charantia L. roasting powder at concentration of 0% (control), 2% (RMT2), 4% (RMT4), 6% (RMT6), 8% (RMT8). Color of teriyaki sauce added with Momoridaica charantia L. roasting powder were lower than the control. The pH of the sauce ranged from $4.31{\pm}0.01{\sim}4.87{\pm}0.01$. As the amount of added Momoridaica charantia L. roasting powder was increased, total soluble solid content and viscosity of teriyaki sauce increased. DPPH and ABTS radical scavenging activities of Momoridaica charantia L. added teriyaki sauce increased. The sensory evaluation was performed with scoring test s for color, flavor, taste, bitter taste, and overall acceptability by 50 professional panelists. In sensory evaluation, teriyaki sauce added with 4% Momoridaica charantia L. roasting powder concentrate high score in sensory preference. Based on the results, 4% should be recommended as the optimum level of Momoridaica charantia L. roasting powder concentrate to be added for the preparation of teriyaki sauce.

• Food Science and Preservation
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• v.11 no.1
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• pp.38-41
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• 2004

To obtain basic data for utilizing Yuzu(Citrus junos) as row materials to industrial products, enzyme treatments conditions for removing bitter substances was investigated. The amount of nuringin and hesperidin weve 61.94 and 9.98 mg％ in Yuzu juice. When 3％ Amorepacific enzyme and Japanese naringinase were treated with the juice for 120 minutes, naringin and hesperidin were decreased to 6.85 and 1.11 mg％ ; 8.43 and 0.06 mg％, respectively. The changes in Hunter color value of the juice were negligible by enzyme treatments. However, the redness was increased and lightness was decreased by the enzymes. When Yuzu-juice was treated with the enzymes, sensory scores were increased. The optimum amount of Amorepacific for reducing bitter taste was determined to 3％.

• Research in Plant Disease
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• v.21 no.1
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• pp.32-35
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• 2015

Anthracnose occurred in bitter gourd grown in Jeongup areas of Korea in 2011. Anthracnose of bitter gourd appeared as dark brown circular spots on naturally infected leaves and fruits. The symptoms of infected leaves and fruits were small brown to dark brown spots and gradually enlarged to larger cylindrical dark brown lesions. The causal fungus of anthracnose isolated from the diseased plants was identified as Colletotrichum gloeosporioides based on the morphological and cultural characteristics and ITS rDNA sequence analysis. All isolates of C. gloeosporioides produced symptoms on the host leaves by artificial inoculation. This is the first report of anthracnose on bitter gourd caused by C. gloeosporioides in Korea.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.63 no.1
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• pp.72-75
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• 2018

This study was conducted to investigate changes in the functional compounds in bitter gourd (Momordica charantia L.). Four treatments were used to analyze vitamin C, momordicin, K, Mg, and Ca compounds in Dragon bitter gourd on the 7th, 14th, 21st, and 28th days after pollination. According to the number of days after pollination, level of chemicals containing vitamin C in bitter gourd appeared to decrease continually after pollination, and was the highest, being 74.7 mg/100 g on the 7th day. The level of momordicin, an anti-diabetic was significantly higher in the 7th-day product than that of the 14th day;, meanwhile, there was no significant difference in Ca compounds. These phenomena are considered to fasten the stages of harvest for effective use of functional ingredients in bitter gourd fruits.