• Microbiology and Biotechnology Letters
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• v.39 no.2
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• pp.146-152
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• 2011

In the course of a study in relation to the production of taste, and functional enhancements in root crop chips, which were prepared by soaking dried yam slices in fruit juices, we investigated the physiological characteristics and biological activities of 8 different commercially available juices including; apple, omija (fruit of Maximowiczia typica), grape, wild grape, orange, tomato, red ginseng and black garlic juice. The average water contents, pH, brix and acidity of the juices used were $85.59{\pm}5.80%$, $3.90{\pm}0.64$, $12.19{\pm}4.70%$, and $0.49{\pm}0.19%$, respectively. The polyphenol content of black garlic and grape juice were 1.50 and 1.21 mg/ml, respectively, and those were higher than the average content (0.57 mg/mL) of the juices. Evaluation of anticoagulation activity showed that only omija juice has a strong thrombin inhibition, which is comparable to that of aspirin (1.5 mg/mL). Omija, grape and orange juice all exhibited antibacterial activity, but no antifungal activity. The 8 different juices, and in particular grape and black garlic juice, showed strong antioxidant activity in DPPH and ABTS radical scavenging activity assays, with wild grape juice demonstrating potent nitrite scavenging activity. These results suggest that omija, grape and black garlic juice can be used as soaking solutions to produce taste, and other functional enhancements, for root crop chips.

• Korean Journal of Environmental Agriculture
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• v.27 no.4
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• pp.428-434
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• 2008

The objective of this study is to investigate the effect of the level of $CO_2$ (370 and $650{\mu}mol\;mol^{-1}$) and temperature (ambient and ambient+$5^{\circ}C$) on tomato growth and fruit characteristics as affected by the application rate of N-fertilizer (68 and $204\;N\;kg\;ha^{-1}$), for the purpose of evaluating the influence of elevated $CO_2$ and temperature on tomato crop. The elevated atmospheric $CO_2$ and temperature increased the plant height and stem diameter for tomato crop, while the differences among the nitrogen(N) application rates were not significantly different. Under the elevated $CO_2$, temperature, and a higher N application rate, the biomass of aerial part increased. The fruit yield showed the same result as the biomass except for the elevated temperature. The elevated temperature made the size of fruit move toward the small, but the elevated $CO_2$ and the application of N-fertilizer were vice versa. The sugar content and pH of fruit juice were affected by nitrogen application rate, but not by the elevated $CO_2$ and temperature. These results showed that both the elevated $CO_2$ and temperature stimulated the vegetative growth of aerial parts for tomato, but each effects on the yield of fruit showed an opposite result between the elevated temperature and $CO_2$. In conclusion, the elevated $CO_2$ increased tomato yield and the ratio of large size of fruit, but the elevated temperature did not. Therefore, to secure the productivity of tomato as nowadays in future environment, it will need to develop new breeder as high temperature-tolerable tomato species or new type of cropping systems.

• Korean journal of applied entomology
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• v.4
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• pp.19-24
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• 1965

In an attempt to find a satisfactory environmental factors which facilitate abundant conidial production of Piriculariaoryzae Cav. on tomato juice media, various environmental factors were studied for their effect on sporulation and mycelial growth of the fungus. Those factors were conditions of irradiation, color of light, age of culture and pH of the media. l) Continuous exposure to fluorescent light (Mitsubish FL-20-35 W) produced more conidia and much mycelial growth than did intermittent photoperiods and darkness. 2) Of 3 cellophane filters and direct exposure to fluorescent light used, conidia were produced best under the direct exposure to the light. Conidial production in color filter conditions sequently decreased with red, yellow and blue. Growth of mycelium was not significantly different within colors. 3) Periodic irradiation of 12-hour unit brought about zones on mycelial growth no matter what the color filter was used. 4) Older cultures responding to the light were more stimulated by light than were the younger one in the conidia production, but maximum production of conidia was 48 hours of age in this case. 5) Color of the mycelial mat and the aerial mycelium seemed to have a close relation to the production of conidia. The more darkness of the mycelial mat was produced the more conidia and the much aerial mycelium was produced the least conidia. The color of mycelium was more dark under the continuous irradiation than continuous darkness, while the periodic irradiation showed intermediate effect. 6) The concentration of hydrogen ion for growth and sporulation of the fungus was investigated the ranges between 5 and 9. The best pH for the fungus was also noted at 7. whereas the below of pH 4 was not occurred any mycelial growth and sporulation.

• Korean Journal of Veterinary Research
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• v.24 no.2
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• pp.149-162
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• 1984

The research was conducted(1) to confirm the agent(s) responsible for the antimicrobial activity contained in the fermented tomato juice with L. acidophilus(2) to extract and purify the antimicrobial agent(s)(3) to find the biological, physical and chemical properties of the agent(s). The following results were obtained and summarized as followings; 1. The agent responsible for the inhibitory activity was confirmed by both well assay method using fermented tomato juice with L. acidophilus and turbidimetric technique using the cell-free filtrate or neutralized filtrate of tomato acidohilus culture and found exerted antimicrobial agent other than lactic acid. 2. The procedures of purification : The isolation and purification of antimicrobial agent from the lyophilized acidophilus tomato culture were carried out by (1) methanol extraction (2) acetone extraction, (3) Sephadex G-50 gel filtration (4) paper chromatography and (5) thin layer chromatography. 3. The biological, physical and chemical properties of antimicrobial agent: The biological, physical, chemical properties of the purified antimicrobial agent were: (1) The antimicrobial activity was strong against test organisms; Bacillus subtilis(ATCC 6633), Escheichia coli(ATCC 25922), Staphylococcus aureus(ATCC 167), Pseudomonas fluorescens(KFCC 32394), Proteus vulgaris and Shigella dysenteriae. (2) The pH value of the agent was 2.0 and the inhibitory activity was lost when it was neutralized at 7.0 of pH and the agent was heat stable at $121^{\circ}C$ for 60 minutes. (3) The ultraviolet light absorption spectra of methanol-acetone extract and TLC fraction exhibited a maximum absorption at 260nm and 224nm respectively. (4) The most purified agent from TLC plate increased about 130-fold in activity. (5) The agent isolated from TLC plate was free from $H_2O_2$ or lactic acid. 4. Bioautographic assy: By means of bioautography of the agent on silica gel of TLC plate a strong inhibitory activity against B. subtilis was demonstrated. 5. Mass spectrometry: The agent obtained from TLC plate was analyzed by mass spectrometry which show the parent peak at m/e 264 suggesting the molecular weight of the compound and molecular group such as [$C_2H{^+}_4$], [CO], [CH=NH], [$C_3{H^}4_7$], [$\begin{array}{rcl}O\\{\parallel}\\CH_3-C\\\end{array}$], [$C_6-H{^+}_{11}$], [$C_5H{^+}_{11}$], [$\begin{array}{rcl}O\\{\parallel}\\C_5H_7-C^+\\\end{array}$] were suggested.

• Korean journal of food and cookery science
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• v.10 no.3
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• pp.238-241
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• 1994

Flavor profiles on regular and low-calorie French type salad dressings were carried out in the two different temperatures(5$^{\circ}C$ and 25$^{\circ}C$). Data collected through consensus discussion. Panelists found less oil flavor and after-taste in the low-calorie dressing, which was to be expected, since water has been substituted for oil to reduce the calories. The two salad dressing had a moderate aroma and flavor of cider venegar, with a slight taste of distilled vinegar. It was balanced by a tomato flavor consisting of tomato paste, tomato sauce, and tomato juice. There were slight aroma and flavor of spices, including onion and galic, and a moderateamount of oil in the regular dressing. The overall sweet and sour flavor impression were in the low-moderate range, and were well balanced. The amplitude of the low calorie dressing was moderate, being slightly higher than that of the regular dressing. Temperature effects seemed to influence more one the low-calorie samples than regular samples.

• Journal of Bio-Environment Control
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• v.5 no.1
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• pp.79-88
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• 1996

The purpose of this research was to develop labor-saving cultural practices of cherry tomatoes in the deep flow technique (DFT) by omitting the process of raising seedling. Three cultivars, ‘Pepe’, ‘Pico’ and ‘Koko’ were propagated by the immediate setting of cuttings(lateral shoots) to the culture bed and by setting seedlings obtained by raising cuttings for 15 days, and grown in the standard and half - strength solution. 1. The immediate setting resulted in higher plants, larger number of leaves and larger leaf area during the early growth stage. And the harvest time was hastened by six days in the direct setting than that in the seedling setting. It was also earlier in ‘Pepe’, but not significant by different between two strengths of nutrient solution. 2. The average fruit weight was affected only by cultivars, but not by the type of cutting and the strength of nutrient solution. The highest yields were obtained from the immediate setting of ‘Pepe’ in other cultivars grown in the nutrient solution of standard strength. 3. Brix degree of treated cherry tomato juice was higher in ‘Pepe’ tomato cultured by immediate setting than others.

• Culinary science and hospitality research
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• v.17 no.4
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• pp.263-272
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• 2011

For tomatoes containing valuable nutrients and biological active substances, this study examined differences in the ascorbic acid, lycopene, ${\beta}$-carotene, and ${\alpha}$-carotene contents in processed tomato products according to tomato cultivar and the part of fully ripened tomatoes. According to the results, the ascorbic acid content was different among tomato cultivars, and it was far higher in jelly than in pulp among the parts of tomatoes. The ascorbic acid content in processed tomato products was higher in tomato juice than in other types of tomato products, but the difference was mainly from various additives used in addition to tomatoes; therefore, it was somewhat unreasonable to compare the ascorbic acid content among the products. It was found that the lycopene content was not significantly different between pulp and jelly in each cultivar. In most of the cultivars, the ${\beta}$-carotene content was not significantly different according to the parts, but in cultivar yeoyong, the content was 2.7 times higher in jelly than in pulp. The ${\alpha}$-carotene content was highest in both pulp and jelly for all the cultivar, and the lycopene and ${\beta}$-carotene contents were lowest regardless of parts for cultivar Yellow Carol. ${\alpha}$ carotene was not detected in either pulp or jelly. The lycopene, ${\beta}$-carotene, and ${\alpha}$-carotene contents showed significant difference among processed tomato products, and the difference came mainly from the type of processing and additives. Tomatoes have superior characteristics, but they are usually consumed uncooked in Korea. Thus, this study aimed to contribute to the various forms of consumption of tomatoes, that is, the development of various nutritionally excellent cooking methods using processed tomato products.

• Korean Journal of Plant Resources
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• v.24 no.2
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• pp.195-199
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• 2011

Tomato (Lycopersicon esculentum M.) is one of the most important crops to the fresh vegetable market and the food processing industry. To evaluate genetic variation in tomato fruits, major characteristics such as soluble solids, acidity and carotenoid contents were analyzed for 771 genetic resource lines. Lines in red color was about 85% which is the largest one followed by peach color, yellow, green, orange, and black. The sweetness of juice ranged from 2.2 to 11.5% (in brix), the average being 5.6%. The acidity ranged from 0.124% to 1.665%, and the average was 0.881%. The lycopine contents was up to 80.4 ${\mu}g/g$, and 43.4 ${\mu}g/g$ in average. ${\beta}$-carotine ranged 1.8 to 48.8 ${\mu}g/g$ and it average was 10.8 ${\mu}g/g$. Statistical analysis indicates that there is coefficient of correlation between acidity and sweetness, acidity and pH, pH and lycopine, lycopine and ${\beta}$-carotine. 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 characteristic species.

• Microbiology and Biotechnology Letters
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• v.39 no.2
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• pp.153-160
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• 2011

In this study, we have developed taste and other functional enhancements of yam chips, from tasteless and flavorless yam slices, through the process of soaking freeze-dried yam in different commercially available juices, including apple, omija (fruit of Maximowiczia typica), grape, wild grape, orange, tomato, red ginseng, and black garlic juice. The analyses of color (brightness, redness and yellowness), pH, brix, acidity, total polyphenol, total flavonoids, total sugar and reducing sugar, DPPH and ABTS scavenging activity, reducing power and nitrite scavenging activity, of the different yam chips showed that the freeze-dried yam slices absorb various components of fruit juices, such as flavonoids, sugars, organic acids and flavors, during the soaking process. These changes resulted in increased taste (both sweet and sour tastes), flavor and antioxidant activity in the yam chips. The soaking time for yam slices in juice is considered to be a crucial factor for the taste and bioactivity of yam chips. In the case of grape juice-yam chips, which had the highest preference among the 8 different chips, the optimum soaking time was noted as 120 seconds. The optimization of the soaking process is necessary for various juices. These results suggest that taste, and other functional enhancements, in yam chips can be developed by juice-soaking and freeze-drying methods.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1079-1086
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• 2000

Pectinesterase inhibitor(PEI) of ripened kiwi fruit(Actinidia chinensis) was separated with affinity chromatography using CNBr-activated Sepharose 4B being covalently bound by orange pectinesterse(PE). The affinity resin strongly and selectively bound PEI, which could be eluted in high yield as a single peak by pH 9.5 without loss of inhibitory activity. The separated PEI had maintained almost inhibitory activity at $-25^{\circ}C$ and $5^{\circ}C$ during 30 days but lost it at room temperature in 4 weeks. The PEI possessed a molecular weight of 16.6 KDa, as estimated by 12.5% SDS-PAGE. PEI had optimum pH of 7.5, optimum temperature of below $10^{\circ}C$ and stability up to $70^{\circ}C$. Also, optimum inhibitory activity for PEI was obtained in 0.2 M NaCl of substrate solutions. The kind of inhibition on tomato pectinesterase was found to be noncompetitive, using citrus pectin as substrate. Fresh orange juice added with crude PEI extracts maintained almost the same cloud stability as pasteurized juice. In case of apple juice, the addition of crude PEI extracts to apple juice had decrease of L-ascorbic acid with nearly no effect on cloud loss.