• Food Science and Preservation
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• v.17 no.1
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• pp.58-65
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• 2010

We investigated the effect of Chun ma (Gastrodiae rhizoma) concentrated extract on the quality of mixed beverages. Chun ma beverages prepared using different concentrated extracts were divided into four groups: GCE 5 ($5^{\circ}$ Brix concentrated extracts) GCE 10 ($10^{\circ}$ Brix concentrated extracts) GCE 15 ($15^{\circ}$ Brix concentrated extracts) and GCE 20 ($20^{\circ}$ Brix concentrated extracts). The pH values ranged from a low of 4.37 in GCE 5 to a high of 4.68 in GCE 20. Soluble solid levels in GCE 20 ($19.6^{\circ}$ Brix) were higher than in the other samples. The b (yellowness) scores and the total phenolic contents of all samples increased with increasing extract concentration. The highest total phenolic contents were seen in GCE 20 samples at 232.23 mg%. Samples did not differ markedly in antiradical activity (75.07-76.00% DPPH inhibition). Free sugar levels in GCE 20 samples and organic acid concentrations of GCE 15 samples were higher than those of other preparations. Free amino acid and mineral contents of all samples increased with increasing extract concentration. The levels of free amino acids were in the order Glu > Gly > Ser > Arg > Hylys, and the Glu content was 249.15 ug/100 g for GCE-20 samples and 61 ug/100 g in GCE-5 products. The mineral contents of all samples were in the order K > Na > Mg > Ca. Higher scores for color, flavor, and overall acceptability were found in GCE 5 products compared with other extracts. These results indicate that Chun ma beverage can be prepared in various ways, as commercially desired, with reference to the above characteristics of Chun ma materials.

• Korean Journal of Medicinal Crop Science
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• v.2 no.2
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• pp.127-132
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• 1994

This experiment was carried out to clarify the effects of planting date and mulching material on the yield characters and tuber yields of Rehmannia glutionsa LIBOSC HIZ on experimental fields of Chungbuk Provincial Rural Development Administration from 1985 to 1987. Emergence period had no difference among planting dates, but it was late about 10 days in rice straw mulching compared with that of others. Leaf length and width showed no differences among planting dates and mulching materials, and no. of fresh leaves was decreased in the order of April 25, May 10 and April 10 with planting dates. Sugar content of tuber was highest on May 10 planting and in open fields. Tuber yield increased 8% on April 25 planting and it decreased 2% on May 10 planting compared with April 10 planting. The white P. E. mulching and rice straw mulching brought yield increase as 22% and 17%, respectively, compared with that from the open field.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1626-1631
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• 2012

Sixty strains of lactic acid bacteria were isolated from kimchi and used as a starter for fermented tofu. Among the isolated strains, strain KL-6 showed antimicrobial activity against various pathogens, antioxidative activity, and viability in artificial gastric juice and artificial bile acid. The selected strain KL-6 was identified as Pediococcus acidilactici KL-6 by morphological and physiological tests, including Gram staining, catalase test, and 16S rRNA sequencing. The fermentation characteristics of tofu with a kimchi ingredient mixture (Control) consisting of red pepper, garlic, ginger, sugar, salt, jeotgal, and juice of chinese cabbage were compared with those of tofus inoculated with strain KL-6 and the kimchi ingredient mixture (TL) or a pre-fermented kimchi ingredient mixture (TPL) for 24 hr at $37^{\circ}C$. The pH levels of all tested tofu samples decreased after 1 week of fermentation, reaching 3.96 (control), 3.97 (TL), and 4.03 log cfu/g (TPL) after fermentation for 14 weeks at $20^{\circ}C$. Total aerobe content of fermented tofu increased until 2 weeks of fermentation, but decreased steadily thereafter. The number of lactic acid bacteria reached $10^6$ cfu/g after 1 week of fermentation in TL and TPL, whereas it took 2 weeks for the control. The number of lactic acid bacteria in all tested tofu samples reached $10^3$ cfu/g after 14 weeks of fermentation at $20^{\circ}C$. Coliform bacteria were not detected in TL or TPL after 1 week of fermentation. The sensory scores of TL and TPL were higher than that of control in terms of taste, flavor, texture, and overall acceptability. The sensory quality of TPL was the best among all tested fermented tofu samples.

• Journal of Bio-Environment Control
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• v.26 no.1
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• pp.1-6
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• 2017

The paprika has emerged as one of the highest-income crops by increase in dimestic and export demand in the greenhouse crops. Nevertheless, there is no standard for fertigation in soil, because general culture system is soilless culture. This study was conducted to establish the optimum nitrogen and potassium application level for paprika fertigation. Four different levels of nitrogen and potassium were applied, treatment levels were 0.5, 1.0, 1.5, 2.0 times of pimiento fertilization recommendations based on soil testing. Experiment to instigate the optimum amounts of nitrogen and potassium were carried out in 2012 and 2013, respectively13. Nitrogen application : stem diameter of 0.5 times was significantly lower than other treatments, but stem length was not affected by nitrogen fiertigation levels. Number of fruit and yield of first fruiting group harvest were not significant difference. but those of the second fruiting group were decreased by increasing nitrogen level beyond 1.0 times treatment and were the lowest in 0.5 times treatment. Overall, the optimum level of nitrogen for fertigation was judged 1.0 times of pimiento fertilization recommendations based on soil testing. Potassium application : Growth was no signigicant trend except stem length. Number of locule, fresh thickness and sugar content were not significant difference. Number of fruit and yield were not significant difference at the first and second fruiting group harvest. But those were significant difference at third fruiting group harvest, maximum yield was obtained by 1.5 times fertigation level. The optimum level of potassium for fertigation was judged 1.5 times of pimiento fertilization recommendations based on soil testing.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.3
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• pp.191-201
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• 1987

Seasoned sardine meat was prepared to extend the use of sardine for human consumption, and processing conditions and storage stability of frozen seasoned sardine meat were studied during storage at $-20^{\circ}C$. The fish was beheaded, gutted and cleaned in a washing tank. The washed fish was then put through a belt-drum type meat separator which separates the flesh iron the bone and skin. Mechanically deboned fish meat was mixed with $20.6\%$ emulsion curd, $0.5\%$ table salt, $2.0\%$ sugar, $0.4\%$ sodium bicarbonate, $0.2\%$ polyphosphate, $0.1\%$ monosodium glutamate, $0.3\%$ onion powder, $0.1\%$ garlic powder, $0.1\%$ ginger powder, $3.0\%$ soybean protein and $0.1\%$. In sodium erythorbate. This seasoned sardine meat was frozen with contact freezer, packed in a carton box and then stored at $-20^{\circ}C$. The pH, volatile basic nitrogen, viable cell counts, peroxide value, carbonyl value, thiobarbituric acid value, taste compounds, fatty acid composition, salt extractable nitrogen, drip, texture, and color values of the products were determined during frozen storage. The results showed that lipid content in products could be controlled by using emulsion curd, and flavor and texture could be improved by adding spices and soybean protein, and lipid oxidation could be retarded by $0.1\%$ sodium erythorbate. Judging from the results of chemical experiments and sensory evaluation, the products can be preserved in a good quality for 120 days during frozen storage.

• Journal of Bio-Environment Control
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• v.23 no.2
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• pp.83-87
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• 2014

The objective of this study was to examine the changes in carbon dioxide ($CO_2$) concentration due to application of solid $CO_2$ generator (Tansansol) in plastic greenhouses during winter cultivation of Korean melon. The experimental treatments consisted of four levels, namely, 0 (control) 10, 20 and 30bags with solid $CO_2$ generator per $600m^2$ of plastic greenhouse. $CO_2$ concentration in plots with solid gas generators was higher by 3.0-3.2% compared to control. Fruit weight, sugar content and color parameter were also enhanced due to application of solid $CO_2$ generator. The fraction of fermentated and unmarketable fruits were decreased by 2.9-3.9% and 5.4-7.3%, respectively, in plots where solid $CO_2$ generators were applied. The marketable yield increased by 10.3, 14.8 and 16.2% in plots with 10, 20 and 30bags with $CO_2$ generators, respectively. As a result, $CO_2$ concentration within the greenhouses was increased by applying $CO_2$ generators and it is positively affected the rate of photosynthesis.

• Korean journal of food and cookery science
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• v.22 no.4 s.94
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• pp.535-544
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• 2006

Kimchi is well Down for its taste and health function. However, recently Kimchi consumption has been falling because of its salty taste, spice flavor and pungency. This study was aimed to prepare a less salty and more mildly flavored Kimchi with the addition of tomato which contains a red color similar to that of the hot pepper used in traditional kimchi preparation has functionality. The pH, total acidity, color, texture, microbes, sugar, salt, Na and K content of the tomato kimchi were measured. The total amount of phenolic compounds of the tomato kimchi was five times higher than that of traditional kimchi without tomato. A sensory evaluation of the tomato kimchi demonstrated its higher acceptability in overall color, fresh flavor and hot taste but no difference in acidity compared to the traditional kimchi.

• Korean Journal of Food Science and Technology
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• v.24 no.6
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• pp.603-609
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• 1992

To investigate the effect of polyethylene film packaging and $CO_2$ treatment on tomatoes during storage, the gas composition in film, weight loss, the changes of color, hardness and several components were measured. The concentrations of $CO_2$ and $O_2$ in film were changed rapidly in early stage, but it kept a constant level after 7 days of storage. In 0.06 mm polyethylene film, $CO_2$ and $O_2$ concentration was kept a level of $4{\sim}6%$ respectively. The increase in $C_2H_2$ concentration was delayed in thick and $CO_2$ treated film. The rate of weight loss was 4% in non-packed tomatoes, but it recorded about 1% in 0.06 mm polyethylene film. Titratable acidity, pH and soluble solids were changed slightly, but the obvious differents were not observed according to film thickness and $CO_2$ treatment. The value of tomatoes was increased but L and b values were not changed greatly during storage. These color changes were restricted by 0.06 mm film and $CO_2$ treatment. The firmness and content of ascorbic acid were reduced during storage but it restrained by $CO_2$ treatment and film packaging. Sugar of tomatoes were composed of glucose, fructose and a very small amount of sucrose, and they were changed little during storage.

• Horticultural Science & Technology
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• v.31 no.4
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• pp.473-482
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• 2013

Molecular markers, as an efficient selection tool, have been and is being used for practical breeding program in chili pepper (Capsicum annuum L.). Recently, a lot of researches on inheritance and genetic analysis for quantitative traits including capsaicinoids, carotenoids, and sugar content in pepper are being performed worldwide. It has been also reported that QTL mapping is a necessary tool to develop molecular markers associated with the quantitative traits. In this study, we suggested a new method to construct a pepper genetic map using SNP (HRM) markers generated from NGS resequencing of female and male parents. Plant materials were C. annuum 'NB1' (female parent), C. chinense 'Jolokia' (male parent), and their $F_2$ population consisting of 94 progenies. Sequences of 4.6 Gbp and 6.2 Gbp were obtained from NGS resequencing of 'NB1' and 'Jolokia', respectively. Totally, 4.29 million SNPs between 'NB1' and 'Jolokia' were detected and the 1.76 million SNPs were clearly identified. Among them, total 145 SNP (HRM) primer pairs covering pepper genetic map were selected, and the 116 SNP (HRM) markers of them were located on this map. Total distance of the map, which consisted of 12 linkage groups and matched with basic chromosome numbers of pepper, was 1,167.9 cM. According to the mapping result, we concluded that our mapping method was suitable to construct a pepper genetic map fast and accurately. In addition, the genetic map could be directly used for QTL analysis of traits different between both parents.

• Journal of the Korean Wood Science and Technology
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• v.38 no.3
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• pp.213-222
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• 2010

In this study, chemical compositions - holocellulose, lignin and monomeric sugars - were characterized with two poplar wood cell walls, one of which was grown at normal condition (CPW) and the other was genetically modified by antisence suppression of CCoAOMT gene expression (ACPW). Milled wood lignins were isolated from CPW and ACPW and subjected to methoxyl group, DFRC, Py-GC/MS, GPC, $^{13}C$-NMR analysis, respectively. There were few differences in holocellulose contents in both cell walls, which were determined to 81.6% in CPW and to 82.3% in ACPW. However, lignin contents in ACPW was clearly decreased by the suppression of CCoAOMT gene expression. In CPW 21.7% of lignin contents was determined, while lignin contents in ACPW was lowered to 18.3%. The relative poor solubility of ACPW in alkali solution could be attributed to the reduction of lignin content. The glucose contents of CPW and ACPW were measured to 511.0 mg/g and 584.8 mg/g and xylose contents 217.8 mg/g and 187.5 mg/g, respectively, indicating that suppression of CCoAOMT gene expression could be also influenced to the formation of monomeric sugar compositions. In depth investigation for milled wood lignin (MWL) isolated from both samples revealed that the methoxyl contents at ACPW was decreased by 7% in comparison to that of CPW, which were indirectly evidenced by $^{13}C$-NMR spectra and Py-GC/MS. According to the data from Py-GC/MS S/G ratios of lignin in CPW and ACPW were determined to 0.59 and 0.44, respectively. As conclusive remark, the biosynthesis of syringyl unit could be further influenced by antisense suppression of CCoAOMT during phenylpropanoid pathway in the plant cell wall rather than that of guaiacyl unit.