• The Korean Journal of Mycology
• /
• v.19 no.4
• /
• pp.285-291
• /
• 1991

Sulfur dioxide discharged from the factories in Yeochun industrial complex severely damaged to the growth of oyster mushrooms. The continuous monitoring indicated that high concentration of sulfur dioxide was repeatedly detected in Kwang-Yang and Seung-Ju. The first injury symptoms on the mushroom fruit bodies were observed a day later when sulfur dioxide was detected over 300 ppb. Under the high concentration of sulfur dioxide exposure, the young fruit bodies showed blight and sudden death and the mature fruit bodies turned to blue-brown and frequently progressed to blight. The symptoms at Spring cropping were more severe than those at Autumn cropping. The severity was associated with the frequency of sulfur dioxide monitored. However, sulfur content in the mushroom fruit bodies and culture media did not show clear differences between the injured mushroom from Yeochun industrial complex areas and normal ones from no damaged areas.

• Journal of Plant Biotechnology
• /
• v.30 no.1
• /
• pp.65-71
• /
• 2003

This research aims the production of anti-tumor substances through in vitro culture of hairy roots transformed by Agrobacterium rhizogenes in Artemisia sylvatica MAX and the effect of culture conditions on optimum growth of hairy roots. We investigated the optimum medium, pH, carbon source, sucrose, light, Fe and polyamine conditions of various lines of hairy roots (NK3, NK4, YX. NK3-10) induced from Artemisia sylvatica to increase the optimum growth of hairy roots. MS medium was the best for optimum growth of hairy root clone, NK3-S10. The optimum culture period was 4 weeks for NK3-S10. The optimum sucrose concentration was 3.5%. The optimum concentration of FeSO$_4$, spermine and spermidine was 0.1 mM, 10 mM and 100 mM, respectively.

• Korean Journal of Weed Science
• /
• v.10 no.4
• /
• pp.255-260
• /
• 1990

Seventeen different herbicides were screened to select promising ones for the control of weeds, which may be used in paddy fields transplanted with 8 days old young rice seedlings. Four classes of herbicides were chosen and tested with seedlings grown under different cultivating conditions. Contact herbicides such as diphenyl-ether and oxadiazol showed severe growth retardation of rice seedlings. Carbamate class(dimepiperate), quinoline class (quinclorac), pyrazol class(pyrazolate), acid amide class(mefenacet and pretilachlor), addition of safener (pretilachlor+fenclorim and mefenacet+bensulfuron+dymuron) and unknown class (KC-7079) exhibited normal growth of seedlings. Sulfonyl urea herbicide class(cimosulfuron, bensulfuron, pyrazosulfuron), and oxarane class(tridiphane) showed the slight growth inhibition but recovered shortly.

• Korean Journal of Food Science and Technology
• /
• v.25 no.5
• /
• pp.487-493
• /
• 1993

The changes of cooked rice stored in an electric rice cooker at different temperature were investigated using sensory and mechanical methodology. The desirability of cooked rice was deteriorated during storage, particulary cooked rice stored at $80^{\circ}C$ had the lowest desirability. As the storage time increased, glossiness, clumpiness, adhesiveness, moistness and sweet flavor of cooked rice decreased but browning and off-flavor increased. The higher storage temperature resulted in the lower in glossiness, firmness, cohesiveness, moistness, sweet flavor and in the more browning, adhesiveness and off-flavor. L and b values measured by Hunter Color Difference Meter were highly correlated with the sensory glossiness and color.

• Korean Journal of Food Science and Technology
• /
• v.31 no.3
• /
• pp.651-657
• /
• 1999

These experiments focused on processing low sugar fig jam having marketability by selected substitute for extracted and purified pectinesterase (PE), colorant for colour improvement, food additive to make texture better, and stabilizer for stable storage. Cherry tomato pulp as PE substitute to hydrolyze pectin substance in fig pulp into low-methoxyl pectin was most effective among used vegetables and fruits pulp. Carmacid-R among natural colorants for imprving colour, addition of 20% starch syrup as sugar substitute for texture and addition of $MULTIPHOSE^{TM}$ for red colour change control at cold storage were effective. The low sugar fig jam processed by using the above selected materials showed higher score than others (typical jam and orange PE low sugar fig jam) for colour in sensory evaluation and did no significant difference in taste, odor, texture and overall acceptability.

• Korean Journal of Food Science and Technology
• /
• v.25 no.5
• /
• pp.565-570
• /
• 1993

Peroxidase from Jerusalem artichoke tubers, which might be related to browning reaction, was purified by ammonium sulfate precipitation, DEAE-cellulose and Sephacryl S-200 chromatography. The optimum pH of the purified peroxidase was 5.0 and relatively stable at pH $5.0{\sim}6.0$ using substrate of p-phenylenediamine and $H_2O_2$. D-values for thermal inactivation at 60, 70 and $80^{\circ}C$ were 86, 45 and 33 sec, respectively. Activation energy was 4,111 J/mole. The enzyme showed the most sensitive specificity of substrate for p-phenylenediamine. The compounds such as 1mM potassium cyanide, 10mM sodium diethyldithiocarbamate, L-ascorbic acid, sodium hydrosulfite and L-cysteine inhibited completely while 1mM of $Ca^{2+}\;and\;Cu^{2+}$ activated the purified peroxidase.

• Korean Journal of Food Science and Technology
• /
• v.16 no.4
• /
• pp.437-442
• /
• 1984

The color changes and sorption characteristics of dried whole red pepper stored at various relative humidity and temperature were studied. Dried whole red pepper was browned at relative humidity above 67%, and was molded at relative humidity above 84%, and was decolorated at relative humidity below 32%. Therefore, about 50% RH condition was suitable for the preservation of dried whole red pepper and the safe moisture content levels for storge to prevent decolorization were ranging from 15.65% to 19.62% dry basis (DB) with varying temperatures. The moisture contents of monolayer value for the dried whole red pepper were ranging from 7.52% to 9.23% (DB) with varying temperatures. The third order regression equation for the equilibrium moisture content prediction with relative humidity was determined.

• Korean journal of food and cookery science
• /
• v.28 no.3
• /
• pp.319-326
• /
• 2012

This study was designed to investigate the properties related to browning of hot water and 80% ethanol extracts of green tea (Camellia sinensis) and propolis. The extracts were assessed for polyphenol oxidase (PPO) inhibitory activity and total phenolic and flavonoid contents. In addition, apples were cut into 15 mm thick slices and dipped for 1 min in 0.5% of the green tea extracts and the propolis solutions and stored at room temperature for 24 h. The PPO inhibitory activity of the green tea extracts was better than that of the propolis. The highest DPPH free radical scavenging activity (90.81%), total phenol contents (170.42 mg/mL) and the metal chelating effects (45.93%) were measured in the green tea hot water extracts. The mineral content of the green tea water extracts was 69,328.44 ppm potassium and 2,409.42 ppm magnesium. After 24 h, the ${\Delta}E$ value of the apple slices treated with the green tea water extracts was the lowest (1.35). The antibrowning effects of the green tea extracts were higher than those of propolis in the apple slices.

• Applied Biological Chemistry
• /
• v.43 no.1
• /
• pp.1-6
• /
• 2000

The quality changes of chunggugjang produced by Bacillus sp. CS-17 was investigated with fermentation time. The pH was gradually alkalized. L-value became low while b-value became high. Both strength and hardness extraordinarily decreased during fermentation. Total content of free amino acid was $8274.7{\sim}9301.4\;mg%$ and phenylalanine, lysine, leucine and tyrosine were the most abundant components among the amino acids. The ratio of essential amino acid was $66.6{\sim}71.8%$. As a result of sensory test, it was found that the chunggugjang fermented by Bacillus sp. CS-17 was suitable enough to be produced for commercial purpose.

• Korean Journal of Agricultural and Forest Meteorology
• /
• v.16 no.2
• /
• pp.131-136
• /
• 2014

This study was carried out to determine the effects of wind speed on physiological responses in 'Fuji' apple (Malus pumila Miller). Two levels of wind blowing (3 and $5m{\cdot}s^{-1}$) were produced by large electric fans. Photosynthetic rate was reduced by one-way wind blowing treatment at $5m{\cdot}s^{-1}$, compared to the mild wind control, and this reduction was more obvious with stronger wind and increasing duration of wind application. The reduction in photosynthesis by the wind treatments was correlated with that in the proportion of opened stomates and stomatal conductance. The one-way wind treatment at $5m{\cdot}s^{-1}$ caused a leaf browning and leaf fall, and this negative effect became more serious with increasing time of exposure to the wind treatments. The sap flux through stem increased in all wind treatments compared to the natural mild wind.