• Korean Journal of Medicinal Crop Science
• /
• v.23 no.4
• /
• pp.305-310
• /
• 2015

This study was conducted to obtain the basic data related to seed characteristics and germination conditions of the Coriandrum sativum L. at different storage condition and temperature. The shape of fruit was oval with light brown color. Fruit was mericarp, biloculate, with one ovule in each locus. The length and width of seed were $1.37{\pm}0.067mm$ and $0.52{\pm}0.039mm$, respectively. Weight of 1,000 seeds was $6.55{\pm}0.15g$. Seeds which were stored at room ($15^{\circ}C$) and cold temperature ($4^{\circ}C$) in vinyl container showed the highest germination rate (93.3%) under the room temperature germination condition. Percentage of germination in cold and freeze temperature was 20% and 0%, respectively. Germination rate of room storage seeds with paper container increased to about 91.3%, however, decreased in cold ($4^{\circ}C$) and freeze storage ($-20^{\circ}C$) with paper container (76.7% and 78.0%, respectively). Germination rate of seed in vinyl stock container was better than that of paper stock container. Germination rate of seeds stored at room temperature for 4 years (2010 - 2013) ranged from 80.0% to 91.3%. Therefore, coriander seeds are expected to be stored at room temperature for increasing the germination rate and keeping a long term.

• Journal of Applied Biological Chemistry
• /
• v.61 no.3
• /
• pp.239-243
• /
• 2018

Essential oils of coriander (Coriandrum sativum L.) seeds were extracted by three extraction methods, steam distillation extraction (SDE), hexane extraction (HE) and supercritical extraction (SE), to compare their insecticidal activities against Sitophilus oryzae and S. zeamais. Although the essential oil extracted by HE and SE did not show insecticidal activities, the essential oil extracted by SDE showed the highest insecticidal activities against S. oryzae and S. zeamais. The chemical compositions of the essential oil extracted by SDE were analyzed by GC-MS. The most abundant compounds were linalool (59.92%), camphor (7.94%), linalool oxide (7.70%), p-cymene (7.44%), ${\alpha}-pinene$ (6.44%), limonene (3.29%) and geranyl acetate (3.19%). Camphor and linalool as major constituents showed the highest insecticidal activities against S. oryzae and S. zeamais whereas other constituents did not show insecticidal activities. As a result, the essential oil extracted by SDE, camphor and linalool showed a potential for development as insecticide against the storage pests.

• Journal of the East Asian Society of Dietary Life
• /
• v.12 no.2
• /
• pp.141-153
• /
• 2002

Water activity of sausage added Umbelliferaeceae wild plants powder was decreased as storage time was prolonged and all samples were lower than those of the control. During the storage period, pH values of all samples were decreased. Cooking loss and storage loss was decreased as storage time was prolonged and showed differential from added sample. L, a, b values had a tendency to decrease, during the storage period. As the percentage of the wild plants powder in sausage, L, a values were decreased and b value was increased. Total plate counts of bacteria were increased as storage time was prolonged and wild plants powder added sausages were lower than control. Coriander 3.0% added sausage was the lowest total plate counts of bacteria, 1.3$\times$10$^{6}$ at four week'storage. As the percentage of wild plants powder in sausage was increased, total plate counts of bacteria decreased. Springiness, cohesiveness, chewiness, gumminess and hardness value of all sample were increased or decreased as storage time was longer. But they did not showed greatest various with storage time as well as additives. The sensory score of wild plants powder 0.5% added sausage were the highest, but wild plants powder 3.0% added sausage were the lowest. All the sensory score of coriander added sausage were high. The sensory score of all sample were decreased as storage time was prolonged. In wild plants powder 3.0% added sausage, the relationship between color, flavor, chewiness, wetness, taste and overall of sensory evaluation and all item of the textural characteristic showed huh correlation score. When storaging sausage for two weeks, the correlation of relationship between hardness of sensory evaluation and chewiness of textural characteristic was high.