• 한국환경농학회지
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• 제35권4호
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• pp.247-255
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• 2016

BACKGROUND: Acrylamide (CAS No. 79-06-1) is known to be a carcinogenic compound, and is classified as a Group 2A compound by the International Agency for Research on Cancer (IARC, 1994). Acrylamide can be generated during the browning process via the non-enzymatic Maillard reaction of carbohydrates such as reducing sugars and of amino acids such as asparagine, both of which occur at a temperature above $120^{\circ}C$. Potato tubers contain reducing sugars, and thus, this will affect the safety of processed potato products such as potato chips and French fries. In order to reduce the level of acrylamide in potato processed products, it is therefore necessary to understand factors that affect the reducing sugar content of potatoes, such as environmental factors and potato storage conditions, as well as understanding factors affecting acrylamide formation during potato processing itself. METHODS AND RESULTS: Potatoes were cultivated in eight regions of Korea; For each of these different environments, soil physico-chemical characteristics such as pH, electrical conductivity, total nitrogen, available phosphate, and exchangeable cation content were measured and correlations with potato reducing sugar content and potato chip acrylamide levels were examined. The reducing sugar content in potato during storage for three months was determined and acrylamide level in potato chip was analyzed after processing. The storage temperature levels were $4^{\circ}C$, $8^{\circ}C$, or $10^{\circ}C$, respectively. The acrylamide content of chips prepared from potatoes stored at $10^{\circ}C$ or $20^{\circ}C$ for one month was analyzed and the different frying times were 2, 3, 5, and 7 min. CONCLUSION: This study showed that monitoring and controlling the phosphate content within a potato field should be sufficient to avoid producing brown or black potato chips. For potatoes stored at low temperatures, a reconditioning period ($20^{\circ}C$ for 20 days) is required in order to reduce the levels of reducing sugars in the potato and subsequently reduce the acrylamide and improve chip coloration and appearance.

• 한국응용곤충학회지
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• 제45권2호
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• pp.211-216
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• 2006

고구마 주산단지를 중심으로 36개 포장에서 뿌리혹선충 발생 상황을 조사한 결과 선충의 검출률이 해남 61%, 익산 40%, 여주 31%이었으며, 평균밀도는 토양 300 g당 324마리이었다. 고구마 뿌리혹선충 저항성 검정체계 확립 시험은 온실에서 화분을 이용하여 수행되었으며 시험기간동안 화분내 지하 10 cm의 평균온도는21.5$^{\circ}C$이었다. 뿌리혹선충의 접종 방법별 시험에서 접종 방법에 따른 유의적인 차이는 인정되지 않았으나, 유충을 접종하는 것 보다 알을 접종하는 방법이 처리가 쉽고 결과가 안정적이었다. 고구마 품종에 따라 뿌리혹선충의 증식량이 다르게 나타났으며(3.7$\sim$63.2배), 저항성 품종보다 감수성 품종에서 난낭 당 알의 수가 많았다. 주요 뿌리혹선충 4종에 대한 국내품종의 저항성 조사에서 고구마 뿌리혹선충에 저항성을 나타내는 품종은 없었으나, 진미, 증미, 보라미는 땅콩뿌리혹선충, 자바뿌리혹선충 및 당근뿌리혹선충에 저항성을 나타내었다.