• Research in Plant Disease
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• v.11 no.1
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• pp.72-76
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• 2005

In 2002 and 2003, Phytophthora blight on Daphne odora occurred in fields at Waryong Mountain, Sacheon city, Korea. The disease usually initiated on the root and crown of the plant. Crown lesions began with light brown as water-soaking. Infection rate of the disease reached up to 60% in a heavily infested fields. The causal fungus was identified as Phytophthora nicotianae based on following mycological characteristics. Sporangium: readily formed in water, papillate, noncaducous, ovoid to spherical, 23~$56{\times}$~34 $\mu\textrm{m}$ in size. Oogonium: spherical, smooth walled, 18~26 $\mu\textrm{m}$ in size. Oospore: aplerotic, globose, 16~24 $\mu\textrm{m}$ in size. Antheridium: amphigynous, unicellula, spherical. Chlamydospore: abundant, spherical, 16~32 $\mu\textrm{m}$ in size. Sexuality: heterothallic. Optimum growth temperature was about 25~$30^{\circ}C$. Pathogenicity of the isolate was confirmed on host plant and the fungus was identified as Phytophthora nicotianae. This is the first report of Phytophthora blight of Daphne odora in Korea.

• Korean Journal of Microbiology
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• v.40 no.1
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• pp.49-53
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• 2004

Barley, wormwood, sea tangle, and soybean were fermented by Bacillus licheniformis B 1 to make Chungkookjang with better flavor and aroma. Maximal protease activity in mixed grains was observed one day after inoculation. pH increased to 8.4 two days after inoculation. Browning material derived from interaction between sugar and amino acids increased 20-fold. Thus, it is proved that Chungkookjang can be made in the mixed grains. Antioxidant activities of mixed fermented grains dissolved in ethanol or methanol (0.2 and 1 %) increased depending on their concentrations. Antioxidant activities were determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH). One % of powder Chungkookjang dissolved in methanol showed highest antioxidant activity. Systolic blood pressure of hypertensive volunteers who took 20 g of mixed fermented powder decreased on average by 10 mmHg in 2 h. Preference of mixed fermented soybean containing barley, wormwood, sea tangle to fermented soybean was demonstrated by t-test analysis. Mixed fermented grains can be developed as a functional food to lower hypertension.

• Horticultural Science & Technology
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• v.16 no.2
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• pp.233-235
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• 1998

Energized-functional water (EFW) and powder (EFP) were manufactured by Kyungwon Institute of Life Science, Seoul, through a series of processes; tap water ultra-purification energy imprinting with catalysts in platinum columns mixing energy-imprinted water + activated zeolites + photosynthetic bacteria fermenting at $25^{\circ}C$ filtering EFW and/or EFP. A single application of EFP to soil under tree canopy before bud burst, combined with three EFW applications to soil during growth of 'Fuji' apples (Malus domestica Borkh.) resulted in a higher Ca concentrations in fruit skins and flesh, and lower Ca and N concentrations in leaves and shoot-bark tissues. EFW also stimulated the net photosynthesis of leaves and root activity. Soluble solid concentrations (SSC) and anthocyanin levels of fruits were also significantly increased at harvest, producing greater firmness and less core browning during storage at $0^{\circ}C$. However, there was no significant difference in titratable acidity of fruit juice between the EFW treatment and the controls.

• Journal of Food Hygiene and Safety
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• v.17 no.3
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• pp.117-123
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• 2002

The five main green tea catechin components such as (+)-catechin, (-)-epicatechin, (-)-epigallocatechin, (-)-epicatechin gallate, and (-)-epigallocatechin gallate were analyzed quantitatively from commercial green tea by HPLC. Amounts of catechins decreased in the following order : (+)-catechin > (-)-epigallocatechin gallate >(-)-epigallocatechin >(-)-epicatechin >(-)-epicatechin gallate. In this study, the stability of the following green tea catechins to pH in the range from 3 to 11 was studied using of ultraviolet spectroscopy : (+)-catechin, (-)-epicatechin, (-)-epicatechin gallate, and (-)-epigallocatechin gallate. This study demonstrated that green tea catechins were not stable at high pH and that the pH-, and time-dependent spectral alternatives were not reversible In conclusion, low pH is important to maintain the efficient utilization of green tea catechins.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.877-882
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• 1998

To establish optimum drying methods for Korean yam, freeze drying, cool air drying and hot air drying methods were compared by determining some quality criteria. The native color, odor, taste and viscosity of raw yam were preserved by only freeze drying at less than $40^{\circ}C$. The native white color of yam changed to brown and odor and taste of yam decreased largely by cool air drying and hot air drying. Especially cooked and roasted flavor was developed in hot air dried yam. The viscosity of cool and hot air dried yam was about half than that of freeze dried yam. Conclusively freeze drying method was shown optimum to preserve quality properties of yam such as viscosity, color, odor and taste. The physical properties of yam powder such as dispersiveness and solubility was the best in $40{\sim}60{\;}mesh$ particle size.

• Korean Journal of Food Science and Technology
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• v.12 no.2
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• pp.122-125
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• 1980

The mechanism of cooking barlay (naked and covered barley) was investigated. Cooking properties of both naked and covered barley were similar. At higher cooking temperature of above $110^{\circ}C$, a browning reaction occurred and no terminal point of cooking was observed. The cooking rate followed the equation of a first-order reaction. The activation energies of cooking temperatures below $100^{\circ}C$ and above $100^{\circ}C$ were about 19,500 and 9,500 cal/mole, respectively. The cooking process of barley comprised two mechanisms: At temperatures below $100^{\circ}C$ the cooking rate is controlled by the reaction rate of barley constituents with water, and at temperatures above $100^{\circ}C$, it is controlled by the rate of diffusion of water through the cooked portion toward the interface of uncooked core in which the reaction is occurring.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.654-661
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• 1997

Response surface methodology was applied to monitor dynamic changes in free sugars and free amino acids associated with browning reaction during roasting of Polygonatum odoratum roots. Second-order model for qualities of water- soluble extracts was employed to generate contour maps and response surfaces. Browning color intensity of water-soluble extracts was increased with the roasting time up to around 14$0^{\circ}C$, but decreased in increasing temperature above L6O"C. Free sugars, mainly composed of sucrose and fructose, were remarkably decreased at roasting under the higher temperature and longer time, while glucose linearly increased with the increase of roasting temperature up to 15$0^{\circ}C$. Most of free amino acids was decreased in their amounts in Proportion to the roasting temperature and time, while threonine and lysine were insignificantly increased under the roasting conditions at above 17$0^{\circ}C$ and 60min.0min.

• FLOWER RESEARCH JOURNAL
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• v.16 no.1
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• pp.49-56
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• 2008

Typical rose flowers, 'Red Corvette (red)', 'Nobless (pink)', 'Golden Metal (yellow)', and 'Rose Yumi (white)', were used as experimental materials to examine flower color changes as affected by pressing method and light treatment for four weeks and eight weeks by 2,000 lux fluorescent light at a 16 hours daylength. Pressing materials in silicagel mat resulted in the least change after pressing and light treatment for all kinds. On the contrary, an electric pressing device caused color to change to brown. Flower colors deteriorated the most by an electric pressing device made in Korea for pink rose; an electric pressing device made in Japan for white rose; and paper sheet made in Korea for red rose. The sequence of degree in severity of color change after pressing was pink, yellow, and white roses. Light treatment brought about the most extreme color change in yellow 'Nobless' rose, while other three cultivars were rather stable in change of color.

• Food Science and Preservation
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• v.11 no.1
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• pp.17-21
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• 2004

The antimicrobial effect of mixed solution of botanical antimicrobial agent-citrus product (BAAC) and such a natural additive as aloe, ginseng or Prunus mume extract on the spoilage microorganisms of soybean sprouts were investigated by paper disk method. The mixture (BAAG) of BAAC and ginseng extract showed the remarkable antimicrobial activity in the result of the experiment. Therefore, we used BAAG as pre-soaking and cultivating solution of soybean sprouts. Total bacterial and Escherichia coli cell count of soybean sprouts pre-soaked and cultivated in the BAAG-diluted solution (50 ppm) showed 2.5 ${\times}$ 10 CFU/mL and 1.3 ${\times}$ 10 cfu/mL in comparison with 3.5 ${\times}$ 10$^3$ cfu/mL and 5.8 ${\times}$ 10$^3$ cfu/mL of the control, respectively. BAAG-treated soybean sprouts also showed no slimy brown product and undesirable odor characterized in the control. It was confirmed that BAAG could be a proper pre-soaking and cultivating solution of soybean sprouts.

• Korean Journal of Plant Resources
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• v.14 no.3
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• pp.206-212
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• 2001

Crude extracts from 20 species of plants 16 families were evaluated for their antifungal activities against Colletotrichum gloeosporioides, and three plant extracts of them were applied to Ginseng in order to investigate the usefulness for Ginseng anthracnose control. Among the crude extracts from 20 species being tested, it of A. cepa, R. undulatum and C. japonica showed considerably antifungal activity against mycelial growth and conidial germination of C. gloeosporioides.. Ginseng anthranose was controlled at 2% concentration of A. cepa and R. undulatum and 1% C. japonica extract, but control value of three plant extracts was inferior to Mancozeb WP. Phytotoxic symptoms were observed in the leaves of ginseng with exogenous foliage application of 10% concentration of three plant extracts and 2% concentration C. japonica extract but not observed at 1% concentration.