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Effect of Irrigation Period on Quality of Melon(Cucumis melo L.) (관개조건(灌漑條件)이 온실재배(溫室栽培) 메론의 수량(收量) 및 품질(品質)에 미치는 영향(影響))

  • Lee, Keyong-Bo;Kim, Sun-Kwan;Yang, Chang-Hyu;Yoo, Chul-Hyun;Chon, Jang-Hyeob;Lee, Du-Ku;So, Jae-Don
    • Korean Journal of Soil Science and Fertilizer
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    • v.27 no.4
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    • pp.269-274
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    • 1994
  • An experiment was carried out to investigate the effects of irrigation period on the yield and quality of melon (Cucumis melo L.) cultivated in green house 1992~1993. Four different irrigation period was applied ; from transplanting to harvest(Irrigation I), from initial flowering to 35 days after flowering(Irrigation II), from initial flowering to 20 days after flowering(Irrigation III), from initial flowering to 5 days after flowering(Irrigation IV). The water was applied by drip irrigation when the soil water potential of 15cm depth reach at -0.5bar. The results obtained were as follows ; 1. The amount of water applied during the periods were 170.5mm, 145.0mm,126.9mm and 78.8mm for irrigation period I, II, III and IV, respectively. 2. Average evapotranspiration during the cultivation of melon was 3.31mm/day. Evapotranspiration was the highest at the period from 5days after flowering to 15days after flowering. 3. The total yield was increased with the higer amount of water applied, and the yield was in the order of Irrigation I, II, III and IV. However, the yield with economically high quality was the highest in Irrigation III. 4. The sugar content and quality of Net form were decreased with higher irrigation amount.

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Physicochemical Properties of Ripe and Dry Jujube ($Ziziphus$ $jujuba$ Miller) Fruits (성숙과 건조 대추의 이화학적 특성)

  • Hong, Ju-Yeon;Nam, Hak-Sik;Shin, Seung-Ryeul
    • Food Science and Preservation
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    • v.19 no.1
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    • pp.87-94
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    • 2012
  • This study was carried out to investigate the physicochemical characteristics of maturating and dried jujube. The moisture contents of the unripe and ripe jujube were found to be 84.66 and 66.45%, respectively, but that of the dried jujube was 31.48%. The crude-fat and crude-ash contents of the dried jujube were much higher than those of the maturing jujube. The carbohydrate contents of the unripe, ripe, and dried jujube were found to be 13.51, 27.94, and 61.70%, respectively, and the soluble-protein contents were 0.88, 1.73, and 3.71%. The reducing-sugar content of the dried jujube was 18.82%, higher than that of the ripe jujube. The sucrose contents of the unripe and ripe jujube were 10.15 and 16.66 g/100 g, respectively, and that of the dried jujube was 33.46 g/100 g. The major fatty acids that were found to compose jujube were palmitic, oleic, pamitoleic, linoleic, and linolenic acid. The myristoleic and arachidonic acid contents were higher in the dried jujube than in the ripe jujube, but the palmitoleic acid content was lower in the dried jujube than in the ripe jujube. The major minerals of jujube were found to be Ca, K, Mg, and P, and the total mineral contents of the unripe, ripe, and dried jujube in this study were 343.38, 584.94, and 331.56 mg/100 g, respectively. The polyphenol contents of the unripe, ripe, and dried jujube were 309.12, 248.80, and 23.34 mg/100 g, respectively, while the vitamin C contents were 610.04, 310.22, and 423.27 mg/100 g.

Chemical Components and Quality Characteristics of Waxy Corns Cultured by Conventional and Environmentally-Friendly Methods (친환경 및 관행 재배 찰옥수수의 성분 함량과 품질 특성)

  • Song, Eun-Mi;Kim, Hyun-Young;Lee, Sang-Hoon;Woo, Sun-Hee;Kim, Hong-Sig;Kyung, Kee-Sung;Lee, Jun-Soo;Jeong, Heon-Sang
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.40 no.7
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    • pp.962-968
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    • 2011
  • The objective of this study was to investigate the chemical components and quality characteristics of three waxy corn varieties (Heukjinju, Ilmi, and Yeonnong1) harvested by conventional cultivation (CC) and environmentally-friendly cultivation (EFC). Crude ash content of the three corn varieties was higher, but not significant, in CC than EFC. Crude fat and protein contents in Heukjinju were higher in EFC, and amylose content was significantly higher (p<0.001). Free sugar, minerals, and fatty acid composition patterns varied according to the cultivation method. Vitamin E contents in the Heukjinju and Yeonnong1 cultivars were higher in CC than EFC. Total polyphenol content of waxy corns on EFC and CC were 175.28 and 204.00 mg/100 g, respectively, in the Heukjinju cultivar (p<0.01), and 148.64 and 158.42 mg/100 g, respectively, in the Ilimi cultivar, and 123.24 and 128.30 mg/100 g, respectively, in the Yeonnong1 cultivar. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity on EFC and CC was 1.51 and 1.76 in Heukjinju cultivar (p<0.05), 0.29 and 0.34 in Ilmi cultivar (p>0.05), and 0.39 and 0.42 mg trolox eq/g in Yeonnong1 cultivar (p>0.05), respectively. However, 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonate) radical scavenging activity was higher in CC than EFC.

Physiological Characteristics of Starter Isolated from Kimchi and Fermentation of Tofu with Isolated Starter (발효두부 제조용 Starter의 선발과 이를 이용한 두부의 발효특성)

  • Kang, Kyoung Myoung;Lee, Shin Ho
    • 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.

Quality Characteristics of Red Pepper Paste (Capsicum annuum L.) Added with Garlic during Aging (마늘 첨가 홍고추 페이스트의 숙성 중 품질특성 변화)

  • Hwang, In Guk;Shin, Young Jee;Lee, Junsoo;Jeong, Heon Sang;Kim, Hae Young;Yoo, Seon Mi
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.12
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    • pp.1778-1784
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    • 2012
  • This study was conducted to investigate the quality characteristics of red pepper paste (RPP) added with garlic during aging at $10^{\circ}C$ for 56 days. RPP was evaluated for pH, acidity, free sugar contents, Hunter's color values, flavor patterns, and sensory characteristics. The initial pH and acidity of the RPP with garlic were 5.07~5.18 and 0.33~0.35%, respectively. The pH of RPP increased as the amount of garlic added increased, whereas the acidity decreased. The pH and total acidity changed gradually until day 28, after which they changed rapidly. The initial fructose and glucose contents of the RPP with garlic decreased to 2.32~2.41% and 1.94~2.09%, respectively. The fructose and glucose contents further decreased gradually to 1.81~1.94% and 1.54~1.71%, respectively, during aging. The Hunter's L- and b-values of the RPP increased, whereas the a-value decreased as the amount of garlic added increased. The flavor patterns of the RPP with garlic noticeably differed from those of the control RPP during aging. Sensory evaluation indicated that garlic could enhance the overall flavor characteristics of RPP.

Quality Characteristics and Anti-Diabetic Effect of Yacon Vinegar (야콘 식초의 품질특성 및 항당뇨 효과)

  • Lee, Mi-Kyung;Choi, Sa-Ra;Lee, Jin;Choi, Yun-Hong;Lee, Ju-Hye;Park, Kyung-Uk;Kwon, Seung-Hyek;Seo, Kwon-Il
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.1
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    • pp.79-86
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    • 2012
  • This study was performed to investigate the physiochemical properties and anti-diabetic effect of yacon vinegar by two-step fermentation. Yacon was matured at room temperature for 20 days. The sugar content of yacon juice prepared from mature yacon was approximately $14^{\circ}Brix$. In the first stage, yacon wine was produced from the juice at $28^{\circ}C$ for 6 days. In the second stage, acetic acid fermentation was conducted at $30^{\circ}C$ and 200 rpm for 6 days to produce yacon vinegar with 4.75% acidity. The major free sugars of yacon vinegar were glucose and fructose at 2,072.12 mg% and 463.95 mg%, respectively. The acetic acid content was the highest of the major organic acids at 3,881.44 mg%. The total free amino acid content was 62.88 mg% with the main free amino acids being proline, ${\gamma}$-amino-n-butyric acid and ornithine. The major minerals of yacon vinegar were Ca, K and Mg. The in vivo anti-diabetic activity of yacon vinegar was investigated in high-fat diet (HFD)/streptozotocin (STZ)-induced diabetic mice. Diabetic mice were administered orally with 10% yacon juice and two yacon vinegars (5% and 10%) at a dose of 7 mL/kg body weight once per day for 4 weeks. Five% yacon vinegar improved the fasting blood glucose levels and glucose tolerance test significantly compared to the diabetic control group (p<0.05). Yacon vinegar increased the pancreatic C-peptide concentration in a dose-dependent manner. These results show that 5% yacon vinegar has a more potent effect on ameliorating hyperglycemia than 10% yacon juice.

The effect of growth hormone treatment in short children born small for their gestational ages (만삭 부당경량아로 출생한 저신장증 환아에서의 성장호르몬 치료 효과)

  • Seo, Joo Hee;Kim, Duk Hee
    • Clinical and Experimental Pediatrics
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    • v.49 no.3
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    • pp.312-316
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    • 2006
  • Purpose : Growth hormone(GH) has been recognized as an effective treatment for short children born small for their gestational ages(SGA), and nowadays it has been widely used for the treatment of short children born SGA. The aim of this study is to assess the efficacy of GH treatment for the children born SGA. Methods : The study population was made of 40 short children born SGA with GH-treated(n=26) and untreated control group(n=14). In order to evaluate the effect of GH treatment, the changes in standard deviation scores(SDS) of the GH-treated group were compared to the changes in SDS before and after treatment from the control group in the same period. Results : There were no differences between the GH-treated group and the control group in gestational age, birth weight, chronological age, target height and the period of follow-up observation; however, the GH-treated group had lower height SDS($-3.3{\pm}0.9$) than the control group($-2.4{\pm}0.4$) before treatment(P<0.05). The GH-treated group had gained $1.2{\pm}1.0$ height SDS during GH treatment while the control group had gained $0.5{\pm}0.6$ height SDS. In the GH treatment group, HDL-cholesterol increased from $48.5{\pm}9.9mg/dL$ to $56.1{\pm}8.7mg/dL$(P<0.05) and LDL-cholesterol decreased from $88.1{\pm}23.3mg/dL$ to $76.4{\pm}19.4mg/dL$(P<0.05) after treatment. There were no changes in total cholesterol, triglyceride, free fatty acid and fasting blood sugar. IGF-I increased from $224.9{\pm}191.3{\mu}g/L$ to $443.2{\pm}152.5{\mu}g/L$(P<0.05) and IGFBP-3 also increased from $3.7{\pm}1.3mg/L$ to $5.6{\pm}1.2mg/L$(P<0.05). Conclusion : We conclude that growth hormone treatment is effective in the treatment of short children born SGA.

Major Characteristics Related on Eating Quality and Classification of Inbred Lines of Waxy Corn (찰옥수수 자식계통 식미관련 특성 및 계통 분류)

  • Jung Tae-Wook;Kim Sun-Lim;Moon Hyeon-Gui;Son Beom-Young;Kim Si Ju;Kim Soon Kwon
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.50 no.spc1
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    • pp.161-166
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    • 2005
  • Objectives of this study were to select inbred lines which have a good eating quality and desirable segregates during inbreeding of waxy corn. The 64 inbred lines showed a large variance in their kernel shape and weight. 100-kernel weight, pericarp thickness, kernel length, kernel width, and kernel thickness ranged $11.7\~37.3g,\;11\~77{\mu}m,\;5.8\~9.6mm,\;6.5\~10.0mm$, and $4.1\~6.8mm$, respectively. The physicochemical analysis of 64 waxy corn inbred lines showed crude protein, crude fat, free sugar, and amylopectin content ranging $8.7\~15.8\%,\;2.3\~5.8\%,\;1.1\~11.0\%,\;and\;78.5\~93.8\%$, respectively. The texture property analysis of 64 inbred lines by texture analyzer showed a big difference. Gumminess, hardness, and chewiness of 64 inbred lines ranged $91\~383,\;181\~394,\;and\;73\~370$, respectively. The principal component analysis for 14 characteristics related to kernel quality showed that $73.1\%$ of the total variation could be attributed to the first five principal components. Biological meaning of the principal component was explained clearly by the correlation coefficient between principal components and characters. The first principal component appeared to correspond to small kernel and bad eating quality, The second principal component appeared to correspond to large kernel and good eating quality. The 64 inbred lines were classified into 8 groups by the cluster analysis using the first and second principal component. Among the groups, group VII and VIII included inbred lines with good eating quality that had thin pericarp thickness, low protein content, large kernel, and soft tenderness.

Study on the Nutritional Components of Non-Fermented Rice Bran and Fermented Rice Bran (일반쌀겨와 발효쌀겨의 영양성분에 관한 연구)

  • Choi, Hyun-Im;Lee, Bok-Kyu;Kim, Soo-Jung
    • The Korean Journal of Food And Nutrition
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    • v.23 no.1
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    • pp.1-7
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    • 2010
  • In this study, nutritional analysis was done on regular rice bran and fermented rice bran toward increasing their availability and use. Regular and fermented rice bran were extracted 10 times at $98^{\circ}C$ for 4 hours each with water, extracted with 60% ethanol at $60^{\circ}C$ for 4 hours, then concentrated and extracted twice by freeze-drying. When rice bran was fermented, moisture, protein, and ash contents increased, while fats and carbohydrates decreased. Out of fatty acids, the saturated fatty acid content of regular rice ran was found to be 17.7%, and 20.5% when fermented while the unsaturated fatty acid components of rice ran and fermented rice bran were found to be 82.3 and 79.5%, respectively. In both kinds of bran, palmitic acid, oleic acid and linoleic acid represented over 90% of the fatty acid content. In rice bran the fatty acid composition was 15.1% palmitic acid, 40.6% oleic acid and 39.5% linoleic acid, while that of fermented rice bran was 13.2% palmitic acid, 43.2% oleic acid and 31.3% linoleic acid. Out of free sugars fermented rice bran contained 0% fructose, 0.0099% glucose, 0.0039% maltose and 0.3233% sucrose. These results with which those of regular rice bran were silmilar were according to the normal sugar composition of rice in general. The vitamin C content of rice bran was 53 mg/100 g and that of fermented rice bran 7 mg/100 g. In neither kind of rice bran was vitamin A detected. Out of 18 minerals analyzed, Ca, K, Mg, and Mn were the most abundant minerals in both kinds of rice bran. Fermented rice bran had a higher K content with 3,163 mg/100 g, than normal rice bran, Mg content was 1,178 mg/100g. Fermented rice bran had a higher total mineral content.

Physicochemical Quality Characteristics of Tomato Sauce Added with Pimpinella brachycarpa (참나물을 첨가한 토마토소스의 이화학적 품질특성)

  • Jang, Sang-Jun
    • Culinary science and hospitality research
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    • v.20 no.4
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    • pp.169-182
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    • 2014
  • This study investigates the physicochemical quality characteristics of tomato sauce added with different kinds of pimpinella brachycarpa. The results are as follows. The pH of tomato sauce added with freeze-dried pimpinella brachycarpa, in contrast to the tomato sauce with raw pimpinella brachycarpa, decreased as the addition quantity of the sample increased. As for sugar content, PBP0 with Pimpinella brachycarpa contained was shown to be the highest with 10.83. For chromaticity, all values (e.g, L, A and B) of tomato sauce added with pimpinella brachycarpa and with freeze-dried pimpinella brachycarpa decreased showing significant differences among the samples as the addition quantity of the samples increased. With increased addition quantity of the sample with freeze-dried Pimpinella brachycarpa, its water content decreased. PBP4, addition group with 4% of freeze-dried Pimpinella brachycarpa, was shown to be the highest DPPH free radical scavenging activity as 29.58. When adding Pimpinella brachycarpa to tomato sauce, a total number of micro-organisms decreased. In case of adding raw Pimpinella brachycarpa rather than freeze-dried Pimpinella brachycarpa, it created a further effect on an inhibitive action of growing and developing micro-organisms. In the preference of tomato sauce with Pimpinella brachycarpa, PBF2 with 2% of Pimpinella brachycarpa had the highest score as 5.1 for the color. For taste, 3.7, the lowest taste score, was shown in PBF1with 1% of Pimpinella brachycarpa. The overall preference revealed that PBF2 was the highest scoring 5.8.. PBF3 was scored highest with 5.9 for overall preference. From the comprehensive findings, 2~3% of the addition ratio between raw Pimpinella brachycarpa and freeze-dried Pimpinella brachycarpa in the production of tomato sauce is considered the most preferable.