• 한국습지학회지
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• 제9권1호
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• pp.91-98
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• 2007

Antifungal activity of compost teas was evaluated in vitro and in vivo experiments. In vitro test, fourteen compost teas were produced using five different composts and through six different methods for compost tea production. Eleven pathogenic fungi were used as indicators of antifungal activity of compost teas. In vivo test, one of the compost teas used in vitro test was sprayed to cucumber leaves which were infected with powdery mildew in order to evaluate antifungal activity of compost tea. From the results of the tests, it was found that all compost teas used this study showed antifungal activity and the proper application of compost teas against pathogenic fungi for obtaining optimal effects was important to know.

• 한국식생활문화학회지
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• 제22권2호
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• pp.274-282
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• 2007

This study was performed to make new products rising Pimpinella brachycarpa N., one of the Korean aromatic medicinal plant called chamnamul, which is a perennial plant of the Umbelliferae family. New products were natural chamnamul spice, chamnamul soup, chamnamul tea, and chamnamul mook as functional foods. The masking effect of Pimpinella brachvcarpa N., on fishy and meaty odor were investigated to test the usefulness of chamnamul as a natural spice. It could be concluded that the effect of added amounts of chamnamul on the cream soup increases the taste and appearance, and improves the flavor and color by the sensory evaluation. The chamnamul tea prepared by a filtration method is better than that by a leaching method on the preference test. In the texture properties of chamnamul mooks by a texture analyzer (XT-RA, Texturometer), the cohessiveness of them was higher than that of the white one.

• 한국자원식물학회지
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• 제21권1호
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• pp.41-46
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• 2008

차나무의 분자학적 유연관계 및 유전적 다양성을 알아보기 위하여 한국에서 자생하는 차나무 집단 21개 지역 차나무에 대하여 DFR 유전자 부위를 이용하여 PCR-RFLP분석을 하였다. DFR 4+5 primer 쌍을 이용하여 증폭결과 DFR유전자의 크기는 약 1.4kb에서 PCR산물을 획득하였다. PCR산물에 제한효소 Hpa II 및 Mse I를 이용하여 RFLP분석 결과 차나무 집단간 또는 집단내 차나무간의 유전적 다양성을 보였다. Hpa II 제한효소를 이용한 RFLP 밴드패턴은 3가지 형태로 구분되었으며, 같은 차나무 집단내에서도 유전적 다양성이 나타났다. Mse I 제한효소를 이용한 밴드패턴은 6가지의 형태로 다양성을 보였으며, 웅포집단 차나무의 경우 집단 내 다양성이 2가지 형태로 나타나 같은 집단내에서의 유전적 변이는 적은 것으로 보인다. 본 연구에서 사용한 2가지의 제한효소의 결과 차나무의 집단간 또는 같은 집단내의 차나무간에서 유전적 다양성을 확인할 수 있었다.

• 한국식품영양학회지
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• 제27권2호
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• pp.156-163
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• 2014

In order to develop tea by using the leaves of stevia, which is a herbal plant, and to solve the disadvantages of stevia dried leaf tea, we have manufactured the steamed tea, stir-fried tea and fermented tea by changing the manufacturing processes. As a result of the sensory tests, the steamed tea, stir-fried tea and fermented tea received higher evaluations than the dried leaf tea. In terms of efficiency, it is desired that the total number of steaming and stir-frying is only once, but the fermentation is found to be the most desirable for 2 days. There are no trends for changes in the general ingredients, mineral and free amino acid contents of stevia leaf teas by different manufacturing processes. As a result for the measurement of antioxidant activities, the steamed tea and dried leaf tea did not show significant differences, but the stir-fried tea and the fermented tea show significantly low antioxidant activities as compared to the steamed tea. The contents of stevioside in both the stir-fried tea and the fermented tea were less than that in the dried leaf tea, but in the steamed tea, there was no significant difference in the content of stevioside. Base on the present observations, this study supports high potentials of steaming process in order to produce new stevia leaf tea.

• The Plant Pathology Journal
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• 제17권6호
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• pp.350-353
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• 2001

In 2001, a black scab disease was observed in tea plant (Thea sinensis) cultivated in the hillsides of Hwngaemyon and Hadong-gun, Gyeongnam province, Korea. The disease symptoms initially appeared on leaves, green twigs and stems, showing small dark brown spots on the infected areas, which gradually expanded. A fungus was isolated from diseased leaves and green twigs. It grew readily on potato dextrose agar, forming dark green to dark gray colonies. The optimum temperature for mycelial growth was about 20$^{\circ}C$. The diameter of growing hyphae was 3.5-5.8 $\mu\textrm{m}$. Conidia were ellipsoidal, ovoid or subspherical, and mostly one-celled but occasionally septate. The size of one-celled and septate conidia were 3.7-12.4${\times}$3.4-5.2 $\mu\textrm{m}$ and 9.3-18.7${\times}$3.8-7.2 $\mu\textrm{m}$, respectively. Conidia were formed in long branched chains on the erected conidiophores, which were dark brown in color and 28.9-218.3${\times}$3.0-6.1 $\mu\textrm{m}$ in length. The fungus was identified as Cladosporium herbarum on the basis of its morphological characteristics. The black scab disease occurring in tea caused by Cladosporium herbarum has not been previously reported in Korea.

• 한국의류학회지
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• 제48권3호
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• pp.511-527
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• 2024

The aim of this study was to impart color to bacterial cellulose (BC) fabric using various natural plant-based dyes-namely, gardenia jasminoides, green tea, and pomegranate peel. A protein pretreatment was also applied to improve the BC fabric's dyeability and mechanical properties. The BC fabric's dyeing and mordanting conditions when using plant-based natural dyes were determined by changes in the K/S values. The dyeability of BC samples dyed with green tea or pomegranate peel improved when they were pretreated with soy protein isolate (SPI) prior to dyeing. Moreover, the SPI pretreatment was efficient in improving the BC fabric's tensile strength and flexibility. This study proposes a method for dyeing BC fabric that uses plant-based natural dyes and confirms the effects of the protein pretreatment on the fabric's dyeability and durability.

• 대한가정학회지
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• 제43권2호
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• pp.33-40
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• 2005

This study compared the volatile aroma components in high grad Korea, Chinese and Japanese green tea. The aroma components of green tea were analyzed and compared. Aroma compared. Aroma compounds were extracted by a simultaneous distillation and extraction method using Likens and Nickerson's extraction apparatus. The concentrated aroma extract was analyzed and identified by GC and GC-MS. All the green tea samples contained relatively large amounts of terpene alcohols such as linalool, geraniol and nerolidol. The Korean green tea (A) manufactured in Cheju island contained remarkably large amounts of geraniol (9.12 %) and linalool (5.18 %). The Korean green tea (B) manufactured in Hawgae contained remarkably large amounts of geraniol (5.85 %) and linalool (5.33 %). The Korean green tea (C) manufactured in Bosung contained remarkably large amounts of linalool (7.79 %) and Z-jasmone (3.08 %). The Chinese green tea (D) manufactured in Longjing contained remarkably large amounts of geraniol (3.43 %) and linalool (2.86 %). The Japanese green tea (E) manufactured in Shizuoka contained remarkably large amoung of linalool (3.95 %) and nerolidol (2.76 %).

• 한국자원식물학회지
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• 제20권1호
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• pp.38-42
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• 2007

The present study was conducted to investigate the translocation of polyphenols, especially catechin derivatives, from mushroom medium mixed with green tea residues into fruiting body of Pleurotus eryngii. Pleurotus eryngii was grown on the media incorporated by mixing or surface-treated with dry materials including leaf petioles and young stems or leaves of green tea. The dry materials treated in medium did not affect plant height and fresh weight of Pleurotus eryngii body. From the samples of Pleurotus eryngii, the eight main catechin derivatives (-)-gallocatechin(GC), (+)-catechin (C), (-)-epicatechin (EC), (-)-epigallocatechin (EGC), (-)-epigallocatechin gallate (EGCG), (-)-gallocatechin gallate (GCG), (-)-epicatechin gallate (ECG), and (-)-catechin gallate (EGCG), and caffeine were analyzed quantitatively by HPLC. The results showed that EGC in Pleurotus eryngii was 45% more detected, when incorporated with the dry materials, than untreated control. Especially, content of EGCG was increased in surface-treated Pleurotus eryngii up to 3.2 ppm, while it was not detected or reduced in control and other treatments. Caffeine content was greatly increased regardless of treatment method, compared with control (0.1ppm), showing 44 fold-amount in Pleurotus eryngii at early growth stage when incorporated with the dry materials into medium. The results indicates that functional catechin derivatives of green tea would be partly translocated into Pleurotus eryngii throught incorporation and surface treatment with residues of green tea plants.

• 한국약용작물학회지
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• 제11권3호
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• pp.190-194
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• 2003

두물차의 수량은 관행시비 (4회 분시)에 비해 완효성 비료 9월, 3월 분시 2회 와 3월 1회 분시는 수량차가 없었으나 9월 1회 분시는 감수되었다. 관행시비에 비해 완효성비료 2회 분시가 총 질소, 총 아미노산은 많았고, tannin과 caffeine 함량은 적은 경향이었으며 엽록소, 비타민 C, 유리당 함량과 감칠맛 주성분인 theanine 함량은 차이가 없었다. 형상, 향, 맛 등 제다품질은 완효성 비료 2회 분시가 1회 분시나 관행 시비 (4회 분시)에 비해 우수하였다. 그러나 완효성 비료처리는 토양비료성분 중 질소, 인산, 칼리의 효율성을 향상시켜 차잎 수량 및 품질을 증가시킨다고 생각된다.

• KSBB Journal
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• 제31권2호
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• pp.91-99
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• 2016

Tea is an aqueous infusion of dried leaves of the plant Camellia sinensis L. and is the second most widely consumed beverage around the world after water. Aroma compounds of tea differ largely depending on the manufacturing process, even from the same categories of different origins. The flavor of tea can be divided into two categories: taste (non-volatile compounds) and aroma (volatile compounds). In the present study, we review the formation mechanism of main aromas generated from carotenoids, lipids, glycosides as precursors, and Maillard reaction during the tea manufacturing process, with biological and chemical mechanisms.