• Korean Journal of Agricultural and Forest Meteorology
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• v.23 no.4
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• pp.349-355
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• 2021

The effect of night temperature was investigated on mango (Mangifera indica cv. Irwin) for setting appropriate night temperature and managing mango cultivation in a greenhouse. Different night temperatures (10, 15, and 20℃) were treated from budding to fruit development in mango trees. As night temperature increased, the initiation of flowering, full blooming, fruiting, and fruit development tended to be accelerated. There were no significant differences in the growth of shoots flushed after the fruit harvest among trees treated with different night temperatures. The lengths of the flower stalk were the shortest at 10℃ of night temperature; however, there were no significant differences between 15℃ and 20℃ of the night temperature. The length, diameter, and weight of mango fruits were higher at 15℃ and 20℃ than 10℃. Soluble solid contents and acidities showed no difference; the firmness and skin color were better as the night temperature increased. Accordingly, setting the minimum night temperatures to 15℃ or 20℃ can increase the number of fruits and produce high-quality fruits when cultivating mango in the greenhouse. Even the minimum night temperature to 15℃ can reduce heating costs in the greenhouse.

• Animal Bioscience
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• v.35 no.7
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• pp.999-1009
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• 2022

Objective: To improve the feeding value of rice straw (RS), this study evaluated the potential of rice straw fermented with Pleurotus sajor-caju (FRS) as dairy goat feed. Methods: Spent Pleurotus sajor-caju mushroom substrate was used as fungi inoculum to break the lignocellulose linkage of rice straw, which was solid-fermented at 25℃ to 30℃ for 8 weeks. The ruminal degradation of pangolagrass hay (PG), FRS, and RS were measured in situ for 96 hours in three dry Holstein cows, respectively. Effect of fungi fermented RS on milking performance was studied in feeding trials. A total of 21 Alpine goats a trial were divided into 3 groups: a control group in which PG accounted for 15% of the diet dry matter, and FRS or RS was used to replace the PG in the control group. Goats were fed twice a day under two 28-day trial in individual pens. Meanwhile, a 3×3 Latin square trial (14 days/period) was conducted to study the rumen digestion of three diets by using three fistulated dry goats. Rumen contents were collected for metabolite analyses every one to three hours on the last two days. Results: In situ study showed that fermentation could elevate the rumen degradable fraction and effective degradability of RS (p<0.05). Effective degradability of FRS dry matter was significantly increased from 29.5% of RS to 41.7%. Lactating trial results showed that dry matter intake and milk yield in the PG group and FRS group were similar and higher than those in RS group (p<0.05). The concentration of propionic acid and total volatile fatty acid in the RS group tended to be lower than those in PG group (p<0.10). There were no differences in rumen pH value and ammonia nitrogen level among the groups tested. Conclusion: Fermentation of rice straw by spent Pleurotus sajor-caju mushroom substrate could substantially enhance its feeding value to be equivalent to PG as an effective fiber source for dairy goat. The fermented rice straw is recommended to account for 15% in diet dry matter.

• Journal of Life Science
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• v.33 no.5
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• pp.383-390
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• 2023

The goal of this study was to identify new bioactive peptides in extracts derived from Tenebrio molitor (T. molitor) larvae for the development of functional foods. After extraction from freeze-dried T. molitor larvae with various solvents on time course, the extracts showed the highest 2,2,1-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity at 5 and 10 hr per total protein and solid contents, respectively. When the water extract was fractionated, a high methanol concentration led to a reduced level of high-molecular-weight proteins in the centrifugal supernatant, whereas increased DPPH activity in the supernatants suggests low-molecular-weight peptides may mediate antioxidant activity in the supernatant. Most of the organic solvent partitions, excluding butanol, showed similar activities in the water phases, and the organic solvent partition fraction exhibited a 28~44% decrease in activity following heat treatment, implying that some components in the fraction become unstable in the presence of heat. The addition of proteinase K to the water extract increased DPPH activity by 10~20%, suggesting that peptides, when released from total proteins, partially increase antioxidant activity. Therefore, we suggest that the antioxidants in T. molitor larval extracts make them a potential source of functional animal food.

• Journal of agriculture & life science
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• v.50 no.5
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• pp.61-68
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• 2016

This study was focused to examine the effects of pre- or post-harvest Ca-chitosan treatment on the shelf-life of 'Daesung' hardy kiwifruit. In the preharvest treatment, Ca-chitosan at 200 mg/L was intensively sprayed to the fruit three times on August 20, 25, and 28 in an order whereas harvested fruits were dipped for 10 sec. at the same concentration of chitosan as the postharvest treatment. Fruits were stored at 17℃ for 9 days and 1℃ for 40 days, respectively. Soluble solid contents, titratable acidity, firmness, respiration rate, and weight loss were examined to configure the qualities of fruits during storage. The changes of fruit quality parameters occurred more rapidly in calcium-chitosan treatment compared to untreated control when fruit were stored at 17℃. Both pre- or post-harvest Ca-chitosan treatment, however, effectively decreases the weight and firmness of fruit stored at 1℃. Fruit respiration rate was also reduced, indicating the increase of shelf-life throughout ripening of the fruit.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2020.08a
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• pp.33-33
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• 2020

Watermelon (Citrullus lanatus) is a non-seasonal, economically important, cucurbit cultivated throughout the world with Asia as a continent contributing the most. As part of the effort in diversifying watermelon genetic resources in the already cultivated group, this study was devoted to providing baseline data on morphological quality traits and health-beneficial phytonutrients of watermelon germplasm collections, thereby promoting watermelon research and cultivation programs. To this end, we reported morphological traits, citrulline, and arginine levels of watermelon genetic resources obtained from the gene bank of Agrobiodiversity Center, Republic of Korea, and discussed the relationship between each other. Diverse characteristics were observed among many of the traits. But, most of the genetic resources (>90%) were either red or pink-fleshed. Korean origin fruits contained intermediate levels of soluble solid content (SSC) while The USA, Russian, Tajikistan, Turkmenistan, Taiwan, and Uruguay originated had generally the highest levels of soluble solids. The citrulline and arginine contents using HPLC method were ranged from 6.9 to 52.1 mg/g (average, 27.3 mg/g) and 1.8 to 21.3 mg/g (average, 9.8 mg/g), respectively. The citrulline content determined using Citrulline Assay Kit was ranged from 6.5 to 42.8 mg/g (average, 27.0 mg/g). Resources with high citrulline and arginine levels contained low SSC. Whereas, red- and pink-colored flesh samples had less citrulline compared to yellow and orange. In addition to the profiling of morphological characters and phytonutrients, molecular marker characterization and identification of sources of resistance to diseases and pests are recommended for a more complete diversity analysis of watermelon genetic resources.

• Journal of Korean Medical classics
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• v.37 no.2
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• pp.31-48
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• 2024

Objectives : The purpose of this paper is to find the corresponding pathological situation of the Renmai(任脈), Dumai(督脈), and Chongmai(衝脈) at the Cun(寸), Guan(關), Chi(尺) pulse positions using the Qikoujiudaomai diagnostic method in order to find the pathological pattern of the Eight Extra Meridians. The pulse positions are divided into nine parts, using a three dimensional surface-middle-bottom concept. Methods : Relevant contents in classical texts such as the Maijing, Qijingbamaikao, Zabingyuanliuxizhu, Maiyijianmo were examined, along with previous studies on the topic. The findings were that the Renmai, Dumai, Chongmai examination of the Qikoujiudaomai manifested as floating, tight, firm patterns in the Cun, Guan, Chi positions. Results & Conclusions : n terms of the Renmai, the converging and fast Qi manifested in the three positions as a tight pattern; in the Dumai, the extended and scattering Qi manifested in the three positions as a floating pattern; in the Chongmai, the excessive, solid and full Qi manifested in the three positions as a firm pattern. Once the pathological qi overflows in the 12 meridians, disease happens in the Eight Extra Meridians. As such, disease in the Renmai, Dumai, Chongmai were connected to the main meridians as three branches from one root. Through this study, it could be concluded that diagnosis and acupuncture treatment through the Qikoujiudaomai method is possible.

• Food Science and Preservation
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• v.30 no.5
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• pp.847-856
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• 2023

This study aimed to investigate the wine properties of new Korean grape cultivar Ageude. To this end, wine was produced using five grape cultivars including Campbell Early and Muscat Bailey A, which are commonly used for winemaking in Korea and Pinot Meunier and Gamay, which are European wine grape cultivars. We conducted a comprehensive analysis of wine quality properties, color, and phenolic compounds and compared the variations observed among these cultivars. The pH and total acid contents were in the ranges of 3.75-4.57 and 0.39-0.58%, respectively. Specifically, the total acid content of Ageude was 0.47% which was not high, when compared to those of other wines. However, the soluble solid content was 7.85 °Brix, which was higher than those of the other wines. In terms of color, the redness, color intensity, and hue values were all considerably high. Moreover, the total phenolic content and total anthocyanin content of Ageude were notably higher than those of the other cultivars. However, it is worth noting that proanthocyanidin was not detected. Based on these findings, Ageude is an excellent cultivar for producing red wine, owing to its high total anthocyanin content and redness due to the absence of proanthocyanidin, it is more suitable for producing short-term aging wine rather than long-term aging wine.

• Korean Journal of Environmental Agriculture
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• v.32 no.1
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• pp.42-47
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• 2013

BACKGROUND: As improved LEDs (Light Emitting Diode) industry and decreased the price of LEDs in Korea, some farmers try to using the RED LEDs in green house and open field to increase the production of crop under bad weather condition. The aim of this study is to find out the effect of RED and FAR-RED LEDs lighting on the fruit quality of twelve-year old 'Hongro'/M.26 apple during night after sunset. METHODS AND RESULTS: FAR-RED (730nm, 2 and 4 hour) and RED (620nm, 2 and 4 hour) with 20 LED/PCB were treated in orchard for 16 weeks from June 10 to October 10 in 2009 and 2010 with control as an comparison. In our experiments, leaf weight was significantly higher in RED LEDs than control, tended to be decreased as times of FAR-RED lighting increased. Fruit weight was increased more in RED LEDs than control in 2009 and 2010, but decreased in FAR-RED lighting compared to control in 2010. Firmness and Hunter's a value of fruit were increased in FAR-RED lighting with 2 and 4 h than control. Soluble solid contents were higher in 2 h RED and 2, 4 h FAR-RED LEDs compared to control in 2009, there was no significant difference in 2010. Acid contents were no difference among the treatments. CONCLUSION(S): In our results, we found that RED LEDs was more helpful to increase the fruit weight and FAR-RED LEDs promote to be higher hunter a value of fruit skin. So, we thought that it is necessary to more study if mixed of RED and FAR-RED lighting is more helpful to promote fruit quality of 'Hongro' apple than single lighting of RED or FAR-RED LEDs respectively.

• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.209-214
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• 1992

In order to save foreign currency and to domesticize the dairy products, various fresh cheeses and whey drinks were developed and some physicochemical, microbiological and sensory evaluation were performed. The yield of fresh cheese was 22.3%, while that of whey 77.7%. The pH-values of fresh cheeses were $5.90{\sim}6.49$, while those of whey drinks $6.07{\sim}6.49$, and fermented whey drinks $3.97{\sim}4.91$. The acidities of fresh cheeses were $0.09{\sim}0.26%$, while those of whey drinks $0.09{\sim}0.36%$. The contents of solid substances, protein and lactose in fresh cheeses were $25.67{\sim}34.18%$, $7.45{\sim}9.11%$ and $3.61{\sim}4.14%$, while those of whey drinks $7.39{\sim}7.70%$, $0.88{\sim}0.94%$ and $4.93(\sim}6.17%$, respectively. The lactic acid contents of whey drinks varied from $0.01{\sim}0.38%$, where the content in the fermented sample was the highest. The general colony counts of fresh cheeses were $0{\sim}30/g$, while those of whey drinks $0{\sim}80/ml$. The psychrotrophs counts of fresh cheeses were $0{\sim}20/g$, while those of whey drinks $0{\sim}60/ml$. Lactic acid bacterial counts in both products were not detected except for $97{\sim}401{\times}10^8/ml$ in fermented whey drinks. E. coli and fungi were not detected in both products. In sensory evaluation of both products, the strawberry added fresh cheese was the best of fresh cheeses, while the garlic added fresh cheese was the worst. Pure whey drink was the best of whey drinks, while the ginseng added whey drink was the worst.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.1
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• pp.125-131
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• 2010

Quality improvements of Naengmyeon broth were explored by adding prickly castor-oil tree extract to the broth. Samples of Naengmyeon broth containing various levels (0, 0.1, 0.2, 0.3, 0.4%) of prickly castor-oil tree extract were stored at $4^{\circ}C$ for five days. During storage, the pH decreased with an increase of total acidity; however, this decrease in pH was slowed with by increasing levels of prickly castor-oil tree extract. Turbidity levels, along with total solid contents in the liquid portion of the Naengmyeon broth, increased in all treatments as storage proceeded, although the extent was somewhat suppressed by the prickly castor-oil tree extract. As a result of storage, colorimetric lightness values decreased and redness and yellowness increased. Total viable cells and coliform bacteria were lower in the Naengmyeon broth with added prickly castor-oil tree extract compared to the control. Also, with increasing prickly castor-oil tree extract concentration, fewer total viable cells and coliform bacteria were observed. The VBN contents of the broth samples containing prickly castor-oil tree extract was higher than of control, and the more prickly castor-oil tree extract were higher than the VBN content of the control; moreover, as prickly castor-oil tree extract content increased, less VBN was detected. In sensory evaluations, the 0.3% treatment was the most favored in terms of color, smell, sour taste, carbonated taste, and the overall acceptability. In conclusion, the addition of prickly castor-oil tree extract, having antimicrobial activity and natural antiseptic qualities, improved the storage duration of Naengmyeon broth. Also, the sensory characteristics of the 03% treatment were especially preferred.