• Horticultural Science & Technology
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• v.17 no.2
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• pp.118-122
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• 1999

Quality changes of fruit vegetables were investigated during simulated export and marketing to find out the optimum shipping temperature. Fruit vegetables were loaded into a small refrigerated-container and kept for four days at various temperatures, and fruit quality was assayed immediately after harvest, 4 days after storage and 4 days after marketing at ambient temperature. In 'Back Seong Ilho' cucumber fruits, fresh weight loss was further reduced at $13^{\circ}C$ and $11^{\circ}C$ than at $15^{\circ}C$ and room temperature. Soluble solid contents remained at relatively lower levels when cucumbers were stored at $13^{\circ}C$ and $11^{\circ}C$. In 'Chun Ryang' eggplant fruits, fresh weight loss was greatly increased at all the temperatures (room, $12^{\circ}C,\;9^{\circ}C,\;and\;6^{\circ}C$). However, flesh browning, a primary quality factor of eggplant fruit, was most effectively inhibited at $9^{\circ}C$, whereas chilling injury occurred in fruit flesh at $6^{\circ}C$. Water loss of 'Eals Seinu' melon fruits was most inhibited and soluble solid contents at harvest were maintained for the longest period at $4^{\circ}C$. In 'Pe Pe' cherry tomatoes, storage at $10^{\circ}C$ and $7^{\circ}C$ seemed to more effectively inhibit metabolic changes and the incidence of cracking, the severest disorder than room temperature. But the fruits stored at $10^{\circ}C$ contained higher level of soluble solids than those at $7^{\circ}C$. The overall results suggest that the optimum shipping temperature range is 11 to $13^{\circ}C$ for cucumbers, around $9^{\circ}C$ for eggplant fruit, $4^{\circ}C$ for melons, and $10^{\circ}C$ for cherry tomatoes.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.36 no.2
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• pp.157-165
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• 2010

In this study, the antioxidative effects, inhibitory effects on tyrosinase and elastase of Rhododendron brachycarpum D. Don extracts were investigated. And the moisturizing effect of cream containing R. brachycarpum D. Don extract were investigated by clinical trial. The ethyl acetate fraction of R. brachycarpum D. Don extract (1.83 ${\mu}g/mL$) showed the most prominent the free radical (1,1-diphenyl-2-picrylhydrazyl, DPPH) scavenging activity ($FSC_{50}$). Reactive oxygen species (ROS) scavenging activities ($OSC_{50}$) of R. brachycarpum D. Don extracts on ROS generated in $Fe^{3+}$-EDTA/$H_2O_2$ system were investigated using the luminol-dependent chemiluminescence assay. The 50 % extract fraction (0.064 ${\mu}g/mL$) showed the most prominent ROS scavenging activity. The protective effects of extract/fractions of R. brachycarpum D. Don on the rose-bengal sensitized photohemolysis of human erythrocytes were investigated. The R. brachycarpum D. Don extracts suppressed photohemolysis in a concentration dependent manner (1 ~ 10 ${\mu}g/mL$). The inhibitory effects ($IC_{50}$) of R. brachycarpum D. Don extracts on tyrosinase were determined with ethyl acetate fraction of R. brachycarpum D. Don extract (70.5 ${\mu}g/mL$) and aglycone fraction of extract (122.40 ${\mu}g/mL$). The inhibitory effects ($IC_{50}$) on elastase were determined with ethyl acetate of R. brachycarpum D. Don extract (43.50 ${\mu}g/mL$) and aglycone fraction of extract (20.73 ${\mu}g/mL$). The cream containing the ethyl acetate fraction of R. brachycarpum D. Don extracts was formulated for skin hydration effect and transepidermal water loss (TEWL). The cream containing R. brachycarpum D. Don extract was applied to the right lower arm. After 180 min, the water contents in skin were increased by 1 ~ 4 % than the placebo cream. And TEWL of parts was decreased as 7.7 $g/m^2h$ (experimental cream) and 8.9 $g/m^2h$ (placebo cream) respectively. These results indicate that extract/fractions of R. brachycarpum D. Don can function as antioxidants in biological systems, particularly skin exposed to UV radiation by scavenging $^1O_2$ and other ROS, and protect cellular membranes against ROS. And inhibitory activity on tyrosinase of the aglycone fraction could be applicable to new functional cosmetics for whitening and anti-wrinkle products. Also the increase of skin hydration of the cream containing extract could be applicable to new functional cosmetics for antiaging.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.122-127
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• 1999

Quality changes of Korean ginseng on microwave drying were determined in terms of water activity, crude protein, crude lipid, crude ash, dielectric properties, content of sugar, ginsenoside composion, microstructure. Korean fresh ginseng were subjected to four different processing : 3 min microwave drying and 2 min holding-24 hrs drying (MWI), 5 min microwave drying and 2.5 min holding-24 hrs drying (MW2), 3 min microwave drying and 2 min holding-12 hrs after hot air drying for 12 hrs drying at $45^{\circ}C$ (MWH1), 5 min microwave drying and 2.5 min holding-12 hrs drying after hot air drying for 12 hrs at $45^{\circ}C$ (MWH2), Water content was decreased 14.33% without shrinkage and water activity was 0.57 after microwave drying. Permittivity was increased as water content increased. As temperature increased, permittivity was increased until $40^{\circ}C$ and fast decreased over $40^{\circ}C$. Content of ginsenoside for MW1 and MW2 was higher than that of MWH1 and MWH2. Data of free sugar showed that there was no significant difference in each treatment. The MW2 dried ginseng showed a more compact structure than the MWH2 ginseng.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.33 no.1 s.60
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• pp.17-22
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• 2007

In this study, we investigated the effects of Sedum sarmentosum extract on the expression of hyaluronan synthase (HAS) genes and hyaluronan (HA) production in HaCaT keratinocytes. We also assessed water content (electrical capacitance) and transepidermal water loss (TEWL) in human skin after topical treatment with Sedum sarmentosum extract. Sedum sarmentosum extract increased expression of HAS-2 and HAS-3 genes in HaCaT cells, when assayed by real-time reverse-transcriptase polymerase chain reactions (RT-PCR). Sedum sarmentosum extract induced HA production in HaCaT cells, when determined by enzyme-linked immunosorbent assay (ELISA). Finally, treatment of Sedum sarmentosum extract on human skin increased the skin hydration and decreased TEWL when measured using Corneometer and Tewameter. Our study suggests that Sedum sarmentosum extract should be a very useful cosmetic ingredient, as a skin moisturizer.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.369-375
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• 2012

In this study, muffins were made with the addition of 50% acorn jelly powder and 0, 0.1, and 0.5% acorn ethanol extract powder. The moisture content of muffins decreased with an increase in the acorn ethanol extract powder concentration. Baking loss rate decreased with an increase in powder concentration. The lightness and yellowness of muffins decreased as the concentration of powder increased. Redness increased as the concentration of powder increased. The hardness of muffins increased, and cohesiveness decreased with an increase in powder concentration. Gumminess, and chewiness decreased by the addition of powder. The results of a sensory test showed that the texture quality of the muffin increased as the amount of added acorn increased. The taste of muffins increased with an increase in the powder concentration, but 1.0% acorn ethanol extract powder decreased. In terms of the overall acceptability, 0.1% acorn ethanol extract powder had the highest preference level.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.712-719
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• 2014

This study was carried out to evaluate the effects of trehalose on quality characteristics of white pan bread. Basic formula consisted of bread flour, 6% sucrose, and 0, 2, 4, 6% trehalose, respectively. Loaf volume, specific loaf volume, baking loss rate, moisture content, water activity, crumb color, and sensory evaluation scores were determined for quality characteristics of bread. White pan bread containing 4% trehalose had a higher loaf volume of 2,140 mL and specific loaf volume of 3.96 mL/g. Baking loss rate of white pan bread was the lowest in the loaf containing 6% trehalose. In crumb texture analysis, hardness of loaf containing 4% of trehalose was the lowest after 7 days of storage. Moisture content and water activity of white pan breads increased with increasing level of trehalose. Color of crumbs was the brightest in the loaf containing 6% trehalose. White pan bread containing 4% trehalose scored better in the sensory evaluation than the others. As a result, trehalose affected quality characteristics of white pan bread. Especially, the addition of 4% trehalose to white pan bread had beneficial effects on quality characteristics.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.705-711
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• 1999

Post-mortem pork loins were used to investigate the effects of gamma irradiation on the surface and inside color, heme pigments, muscle protein solubility, purge loss, electrophoretical patterns of muscle proteins, and tenderness. The muscle was cut into pieces of 5 cm in length and divided into both groups, vacuum-packaged and air-packaged. The packaged samples were irradiated at designed doses, 0, 1, 3, 5 and 10 kGy, by a cobalt-60 irradiator, and stored at $4^{\circ}C$ for 7 days. There were no significant differences in the purge loss and electrophoretic patterns. Hunter's L and a values of the surface and inside of loins increased by gamma irradiation, showing a bright red color and the red color was maintained during the storage of both samples. However, the concentrations of heme pigments were not significantly changed. Muscle protein solubility slightly increased by increasing the applied dose. The decrease in shear force was observed in irradiated samples. As result, it was expected that meat quality, especially color and processing properties, could be improved by gamma irradiation at below 5 kGy.

• Food Science and Preservation
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• v.11 no.2
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• pp.189-194
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• 2004

This experiment was carried out to compare the quality of semi-dried persimmon according to various drying methods and ripeness degree of persimmons. Most of persimmons were dried naturally there were much opportunities of contamination by impurities, microorganism and discoloration. There were need for developing various drying methods and knowing proper mature degree of persimmons in order to enhance the quality of semi-dried persimmons. Drying time of semi-dried persimmons by hot-air, far infrared ray and dehumid drying could be shorten approximately 11∼12 days, comparing with natural drying. And the loss ratio of natural drying and artifical drying were 7.0% and 0.0%. The moisture content of natural drying and dehumid drying were simillar and the hardness were very low in comparing other drying methods. Average pannel scores in semi-dried persimmons after drying showed that dehumid drying and natural drying were excellent in total prefernce ; 3.9 and 3.4, respectively. Unriped persimmons showed lower moisture content, color values and higher hardness than riped and overriped persimmons. The total preference of riped and overriped fruit were superior than unriped fruit.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.5
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• pp.717-724
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• 2011

We evaluated the physicochemical properties of four varieties of muskmelons (Thankyou, Beauty, Picnic, Sympony) during storage at $7^{\circ}C$. We stored Thankyou, Sympony, and Beauty varieties for 28 days at $7^{\circ}C$, while the Picnic variety was stored for 21 days. After the storage period, the mineral content of the Thankyou variety changed the least, by 2.36%, while that of the Sympony and Picnic varieties changed the most. The Thankyou variety also lost the least amount of free sugar content during storage. The Sympony variety had the highest vitamin C content at the beginning of the storage (26.0 mg%/100 g). After 14 days of storage, there was little difference in the vitamin C content of the varieties, which ranged from 11.5 to 12.5 mg%/100 g. The Picnic variety, which had the highest respiratory quotient, indicated lower storability than the other varieties. In a sensory evaluation, the Thankyou variety was considered to be the best in terms of consumer preference. However, the stem water loss seen in this variety tends to be the first thing that consumers see and may determine its merchantable quality.

• Korean Journal of Agricultural Science
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• v.10 no.1
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• pp.118-128
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• 1983

Simulation model of natural air grain drying was discussed and modified to predict the changes of grain moisture content and dry matter loss of rough rice drying. The modified simulation model was then validated using actual test data. A series of simulated drying tests using official weather data for 15 years from Beaumont, Texas, was taken to make minimum airflow rate and maximum bed depth of rough rice drying by natural air, under different conditions of initial moisture content of rough rice, airflow rate and harvest date.