• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.638-643
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• 1994

Gelatinization and retrogradation properties of modified starches which were prepared by steeping sweet potato at $40^{\circ}C$ for 2, 4, 7 and 10 days were investigated. The peak temperature of gelatinization and enthalpy of untreated starch by DSC were $53.9^{\circ}C\;and\;1.32\;cal/g$, respectively, but those of modified starch were increased by steeping. In gelatinization by alkali, starches with 2, 4 and 7 day steeping showed higher viscosities than untreated starch, whereas the viscosities of starches with 10 day steeping decreased. The clarities in paste decreased during storage in all starches and decreased in starches with steeping. The degrees of retrogradation by ${\alpha}-amylase-iodine$ method were higher in starches with steeping than untreated starch. The enthalpy of retrograded starches by DSC increased by steeping except 4 day steeping starch. The sweet potato extract containing sugar inhibited the retrogradation of starch paste and the degree were higher in residual starches than in untreated starch.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.783-793
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• 2003

The effects of various kinds of starch (mungbean, potato, corn and a blend of potato and com starch) on the quality characteristics of muhwakwa-pyun were studied according to the storage duration. The sweetness, pH and total acidity of muhwakwa extract were analyzed, as were the Visco/Amylograph viscosity profile and DSC thermodynamic characteristics of starches. For quality characteristics, color difference, instrumental texture characteristics and sensory characteristics were compared. The sweetness of muhwakwa extract was satisfactory but the total acidity was low for Kwa-pyun manufacture. Therefore, its pH was adjusted to 3.4 by adding 10％ citric acid with an amount of 1％ of total liquid. From the Visco/Amylograph viscosity profile and DSC thermodynamic characteristics of starches, a blend of potato and com starch was found to be easy to cook and form a gel but a little more resistant than the other starches in terms of retrogradatin. Lightness (L) and yellowness (b) of Kwa-pyun increased while its redness (a) decreased by the storage. The color became whiter and the clarity decrease regardless of the kinds of starch, which became obvious after 3 days of storage. The hardness, springiness, adhesiveness and cohesiveness tended to decrease with storage, which was weak in a blend starch. The overall acceptability of Kwa-pyun made with a blend of potato and com starch was evaluated as being the best among the samples tested. Therefore, for traditional kwa-pyun manufacture manufacture mungbean starch might be replaced with a blend of potato and corn starch which is less expensive and easily available in the market nowadays.

• Proceedings of the Korean Society of Plant Biotechnology Conference
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• 2005.11a
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• pp.431-431
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• 2005

• Proceedings of the Korean Society of Crop Science Conference
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• 2018.04a
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• pp.123-123
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• 2018

• Journal of Plant Biology
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• v.30 no.3
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• pp.201-203
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• 1987

Total RNA was isolated from two months old wheat, rice, tobacco and sweet potato. The procedure used was simple and provided pure RNA preparation. Lysis of plant tissue in a buffer with guanidine thiocyanate and CsCl density gradient centrifugation separated RNA from the rest of the cellular components. Subsequent cholroform/1-butanol extraction and ethanol precipitation were necessary to ensure contaminant-free RNA preparation. Storage of the lysed plant tissue in the buffer with guanidine thiocyanate preserved the sample for two months without noticeable RNA degradation.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.59 no.2
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• pp.194-200
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• 2014

Skin ridge (SR) is a irregular line shape that stand out in epidermal layer on sweet potato (Ipomoea batatas Lam.). SR reduced marketable value of storage root in sweet potato. It would be occurred by accumulation of starch in epidermal layer. SR rate was more highly increased in early planting. SR rate was under 3% in 7 varieties 'Geonpoongmi', 'Yeonhwangmi', 'Geonmi' etc and the rate of two varieties 'Healthymi', 'Borami' were up to 30%. SR rate was positively correlated with vine weight. SR rate was the highest in 120 days after planting. As leaf area index was reduced to 3, 4, 5 and 6 (non-topping) by topping, it was hard to fine SR occurrence in topping treated sweet potato. Topping treatment, however, caused decrease in yield overall. Therefore, topping treatment for decreasing of SR was not recommended in agricultural practice of sweet potato.

• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.662-668
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• 2009

Brazilin was added to frying oil used in the production of potato chips and their antioxidative effects against Caesalpinia sappan L. were evaluated. Additionally, the antioxidative activity was tested under the same conditions that commercial antioxidants are evaluated. The peroxide value of the oil and fat extracted from the potato chips was 134 meg/kg oil, 84.06 meg/kg oil, 117.10 meg/kg oil and 68.56 meg/kg oil in the control group, BHA(50 ppm)-BHT(50 ppm) group, $\delta$-tocopherol (100 ppm) group and brazilin(100 ppm) group after storage for 30 days. The antioxidative effect of chips subjected to these treatments were 1.6 times, 1.14 times and 1.97 times greater than that of the control. In addition, the peroxide value was lower in the brazilin(100 ppm) group than in the BHA(50 ppm)-BHT(50 ppm) group and this group also had a superior effect at inhibiting the production of peroxide. Furthermore, an experiment conducted at high temperature using the Rancimat resulted in the antioxidant activity of brazilin(100 ppm) and BHA(50 ppm)-BHT(50 ppm) being 1.53 and 1.4 times greater than that of commonly used synthetic antioxidants. Finally, brazilin(100 ppm) effectively decreased the palmitic acid ($C_{16:0}$)/linoleic acid($C_{18:2}$) value and increased the conjugated dienoic acid content to a greater degree than commercial antioxidants.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.933-938
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• 2005

To investigate pertinent packaging treatment of fresh-cut potatoes (Solanum tuberosum L.), potato cubes were subjected to passive, gas exchange, and vacuum packaging conditions. Low density polyethylene film (LDPE), polypropylene film (PP), anti-fogging film (AP), and perforated film (PF) were used as passive packaging treatments. Mixed gases of 5% $CO_2/5%\;O_2$ (MA1) and 10% $CO_2/5%\;O_2$ (MA2) were applied as gas exchange packaging. Packs filled with cubes were kept at $5^{\circ}C$, and changes in weight loss, surface color, vitamin C content and sensory quality of cubes were analyzed during storage. Respiration rate of cubes was 2.11 times higher than that of intact raw potatoes at $5^{\circ}C$. Gas concentrations in passive packaging was maintained at 1-2% $O_2$ and 4-14% $CO_2$ after 7 days. Gas levels changed depending on films used. Cubes packed in PP and MA2 showed lowest weight loss and browning during storage. Firmness of cubes was not affected by packaging treatment. Vitamin C content was highest in cubes packed with AF. Cubes packed in MA2 showed highest quality upto 10days storage, followed by those packed in PP and AF.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.8 no.1
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• pp.83-89
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• 1970

Investigation was made to know the effects of the time of transplanting and harvesting, fertilizer, soil texture and period of storage on tuber yield and starch content of sweet potato. Variety used was Shin-mi, one or the leading varieties in Korea. Late transplanting, early harvesting, and balanced application of nitrogen, phosphorous and potassium, and loam and coarse sandy loam were more effective in increasing starch content than early planting, late harvesting, and more application of potassium and none application of phosphorous, and light clay respectively. Long storage period resulted in reducing starch content.

• The Plant Pathology Journal
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• v.31 no.3
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• pp.305-309
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• 2015

After four years of cold storage, dimethachlon resistance of two laboratory-induced resistant Sclerotinia sclerotiorum isolates SCG7 and LA50 declined by 99.5% and 98.9%, respectively, and cross resistance to iprodione and procymidone also declined dramatically. Along with the decline of fungicide resistance, osmotic sensitivity to sodium chloride and glucose decreased tremendously; mycelial growth rate, sclerotia number and weight per potato dextrose agar (PDA) plate increased on average by 118.6%, 85. 5% and 64.5%, respectively; and virulence to detached leaves of oilseed rape increased by 72.7% on average. Significant negative correlations were detected between dimethachlon resistance levels and mycelial growth rate on PDA (r = -0.980, P = 0.021), and between resistance levels and lesion diameters on detached leaves of oilseed rape plants (r = -0.997, P = 0.002). These results have profound implications for assessing the potential risk for resistance development to dicarboximide fungicides in S. sclerotiorum.