• Horticultural Science & Technology
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• v.29 no.4
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• pp.279-287
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• 2011

This research surveyed the effect of endogenous gibberellins (GA), abscisic acid (ABA), jasmonic acid (JA) and sugar contents on bulb development and secondary growth in the southern type of garlic (Allium sativum L.) cv. Sangdongmaneul and cv. Namdomaneul of Korea. Sangdongmaneul and Namdomaneul showed endogenouse GA, ABA, JA and sugar contents were significantly different in patterns with different cultivar. GA and JA contents of southern type of garlic reached maximum before bulb differentiation and then their contents were decreased. On the other hand, ABA contents gradually increased from bulbing (leaf sheath: 6.58-18.59 $ng{\cdot}g^{-1}$ DW) start. GA contents in Sangdongmaneul and Namdomaneul were not significantly different from each other. These results revealed that GA contents were not affected by secondary growth of garlic. While JA contents (33.0-76.16 $ng{\cdot}g^{-1}$ DW) of Namdomaneul were higher than Sandongmaneul so our results suggest that JA suppressed development of secondary growth of garlic. Total sugar contents of Sandongmaneul and Namdomaneul were not significantly different but total sugar contents were gradually increased after bulb differentiation in Sandongmaneul and Namdomaneul.

• Journal of Radiation Industry
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• v.4 no.3
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• pp.247-252
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• 2010

The present study has been performed to select the osmotic tolerant lines using polyethylene glycol (PEG 6000) through an in vitro and in vivo mutagensis with a gamma-ray. During the screening, we selected three mutant lines that seemed to confer elevated osmotic tolerance in high concentrations of PEG 6000. Fruits of these mutants (Os-HK101, Os-HK102 and Os-HK103) were increased to sugar concentration, L-glutamine acid, vitamin C content and lycopine content than those of the wild type. Also the chlorophyll contents were few decreased more in the three mutant lines than the WT plants. Our results suggest that the Os-HK101 is characterized as osmotic stress tolerance considering the sugar concentration and lycopine content. It is expected that the result of this study can be used for breeding more competitive species with respect to contents in sugar or functional chemicals from the selected osmotic resistant lines.

• Food Science and Preservation
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• v.24 no.3
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• pp.406-412
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• 2017

In this study the physicochemical properties and antioxidant capacities of ginger (Zingiber officinale Rosc) Jungkwa with different kinds of sweeteners were determined. Jungkwa made with different sugars (sugar, xylitol, honey or oligosaccharides) were compared in aspect of physiochemical properties, antioxidant activities, total phenolic contents and sensory evaluation. Moisture contents Jungkwa treated different kinds of oligosaccarides showed highest value, in the order of honey, xylitol and sugar. $L^*$ value of Jungkwa treated with xylitol was the highest, $a^*$ value of Jungkwa treated with honey, sugar JungKwa were higher then others. Free sugar contents of Jungkwa treated with sugar showed the highest value in sucrose, glucose and galactose. Jungkwa with xylitol showed lowest value in all free sugar contents. Hardness and chewiness of Jungkwa treated with xylitol showed the highest value. The antioxidant activity measured by DPPH and ABTS radical scavenging activity and total penolic content were the highest in Jungkwa treated with honey, followed by Jungkwa treated with xylitol, oligosaccharides and sugar. Appearance and color of oligosaccarides and honey treated Jungkwa were preferred. In ginger taste, sweetness, chewiness were highest in sugar treated Jungkwa (not significant difference in treatments). As a result, honey treated Jungkwa has higher antioxidant activity and quality than other sugar treatments.

• Journal of the Korean Society of Tobacco Science
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• v.3 no.1
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• pp.25-29
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• 1981

Flue-cured tobacco leaves, produced in Korea and in the USA in 1980, were analyzed for their sugar contents. Regardless of tobacco varieties or production localities, glucose was the most abundant and sucrose the lowest among free sugars. In terms of total sugar, USA-produced leaves contained the highest concentration in the grade of $C_3F$ (equivalent to the $L_3$ grade in Korean standard) , but Korea produced ones in the grades of the $H_1\;and\;L_1$, (equivalent to the $B_1F\;and\;C_1F$ grades, respectively, in the USA standard) . Otherwise, we could not find any significant differences in sugar contents between American and Korean tobacco leaves.

• Food Science and Preservation
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• v.6 no.1
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• pp.61-65
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• 1999

This study was carried out to investigate change in the components according to drying methods of jujube. Raw jujube was dried with five methods such as sun-drying, hot-air drying after pretreated with sunlight, blanching, microwave treatment, respectively. The contents of soluble sugar and protein in sun-dried jujube were higher than those of other drying methods. The free sugars of dried jujube were consisted of sucrose, glucose and fructose. And the contents of free sugar was not different by drying methods. The major organic acids of dried jujube were oxalic acid, citric acid and malic acid. The contents of glutamic acid, glycine and alanine were higher than those of other amino acids, and the content of each amino acid was not different by drying methods.

• Journal of environmental and Sanitary engineering
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• v.4 no.2 s.7
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• pp.27-32
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• 1989

In orde to investigate free sugar, sugar alcohol, amino acid and mineral contents of edible mushrooms, hentinus edodes, Auricula-Jude and Coriolus Versicolor were analyzed. 1. In each of the three mushrooms, glucose, fructose, xylose, trehalose, mannose and mannitol were identified and in the hentinus edodes and Auricula-jude, the major free sugar was trehalose, respectively and increasing sequence in amount of free sugars were mannitol, mannose, fructose, glucose, on the other hand that lowest amount was Xylose. The relatively richest were glucose, fructose, trehalose, mannose, on the other hand lower amount of sample, Coriolus Versicolor were mannitol and Xylose. 2. In each of the three samples, essential amino acids were high amounts, especially good taste component, glutamic acid was higher. 3. The mineral p Contents$(925\~115mg)$ were highest and Mg was higher amount, in hentinus edodes and Auricula-jude, K, Na, Ca, Cu, Zn, etc were identified, In Coriolus versicolor, K content was highest, on the other hand, Sequence of mineral amount was Ca, Fe and Na.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.2
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• pp.139-144
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• 1996

Effects of anaerobic, mechenical wounding and cold treatments on free amino acid and free sugar contents were examined in 7 day-old barley seedlings. In barley shoots under anaerobic condition, drastic changes in free amino acid content were observed. Alanine, ${\gamma}$-aminobutyric aicd(GABA) and glutamic acid contents changed most prominantly. Alanine and GABA contents increased rapidly with incubation time up to 10 hr. Glutamic acid content, however, decreased drastically during the first 5 hr of incubation, then increased thereafter. Barley shoots showed similar but smaller changes in amino aicd contents in response to mechanical wounding. GABA content increased in shoots and roots in response to the cold treatment. But increase in GABA content was greater in anaerobic than cold treatment. In anaerobically treated shoots, changes in free sugar content were less prominant than those in amino acid content. Sucrose content changed relatively larger than glucose and fructose contents in excised shoots.

• Journal of Biosystems Engineering
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• v.34 no.3
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• pp.197-203
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• 2009

This study was performed to develop a nondestructive determination technology for sugar content in sweet persimmons, and the main research results included the following. In order to determine sugar content in sweet persimmons, a dual side reflex was adopted, and the study was to measure sugar content using a reflectance spectrum for 2 parts because it was difficult to determine representative sugar content due to a great deviation in sugar content according to the part of sweet persimmons. To predict sugar contents of sweet persimmon, PLSR and PCR models were compared with a few preprocess methods. As a result, PLSR had $R^2$=0.67, SEP=0.42 brix, LV=11, and PCR had $R^2$=0.65, SEP=0.41 brix, PC=16. SNV method was the best among preprocess methods for predicting sugar contents.

• Journal of Food Hygiene and Safety
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• v.29 no.3
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• pp.241-247
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• 2014

In this study, HPLC-RI was used to determine sugars and sugar alcohols contents in 102 different kinds of processed foods met to children's taste. The average amount of sugars per 100 g of candies was 70.25 g, of processed cocoa products was 65.34 g, of processed chocolate products was 47.53 g, of breads was 25.66 g, of cookies was 22.28 g, of ices was 12.47 g, of snacks was 9.74 g. Processed cocoa product items had relatively higher sucrose contents (56.80 g/100 g) than any other items. The average amount of sucrose per 100 g of candies was 44.20 g, of processed chocolate products was 32.89 g, of breads was 23.11 g. When the contents of sugars in processed foods met to children's taste per on serving size were compared to WHO guidelines, the percentages were 5.84~28.52 about recommended daily intake of total sugar of 50 g. The result for the analysis of confectioneries showed that 13 samples of 102 were detected and the sugar alcohols content of samples investigated varied between 0.01~15.06%.

• The Korean Journal of Food And Nutrition
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• v.17 no.1
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• pp.86-91
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• 2004

This study has attempted to examine the antioxidative effect of ethanol extracts, and the analysis of amino acid and sugar of hot water extracts from Artemisia princeps, Artemisia argyi and Artemisia iwayomogi. Total phenol contents were 10.2 mg/$m\ell$, 4.7 mg/$m\ell$, and 7.0 mg/$m\ell$ in A. princeps, A. argyi and A. iwayomogi, respectively. Also, flavonoid contents were 6.1 mg%, 3.6 mg%, and 1.8 mg% in A. princeps, A. argyi and A. iwayomogi, respectively. Hot water extract from A. argyi showed highest electron donating ability toward DPPH. The contents of total amino acid by HPLC analysis were in the increasing order of A. princeps, A. argyi and A. iwayomogi. Of amino acid compositions, proline was largest in examined Artemisia sp.. The contents of total sugar by HPLC analysis were largest in A. iwayomogi. Of the sugar compositions, the glucose content was largest in examined all Artemisia sp., and the fructose content was in the increasing order of A. iwayomogi, A. argyi and A. princeps.