• The Korean Journal of Mycology
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• v.19 no.1
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• pp.74-78
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• 1991

A species of Corynespora was isolated from red-brown spots developed on leaves of soybean. The fungus was identified as Corynespora cassiicola and proved to be pathogenic to soybean plants. Growth of this fungus in vitro was optimal at $27^{\circ}C$, and poor at lower than 19 and higher than $35^{\circ}C$. Sporulation was abundant on the potato dextrose malt agar and moderate on V-8 juice agar and potato dextrose agar, The relative susceptibility of several soybean cultivars to Corynespora cassiicola was evaluated in the greenhouse. Cultivar Hwangkum of soybeans appered to be resistant to C cassiicola and other cultivars were susceptible or moderately resistant.

• Korean Journal Plant Pathology
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• v.14 no.5
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• pp.445-451
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• 1998

A severe Phytophthora rot of strawberry caused by a species of Phytophthora has been widely occurred at major cultivation areas of Kimhae on August in 1997. Incidence of the disease was obtained in the range of 69.2~83.6% in surveyed 4 fields and showed an average of 75.2%. A species of Phytophthora was mostly isolated from the crown of infected strawberry plants and all the isolates were identified as P. nicotianae var. nicotianae (=P. parasitica). The fungus showed strong pathogenicity on strawberry by inoculation test. As a result of the leaf inoculation using mycelial disks of the fungus, both leaves and petioles were darkly browned, and were finally blighted. As a result of the root inoculation of zoospore suspension, both roots and crowns were rotten with dark brown. Although the fungus produced sporangia either on V-8 juice agar medium or liquid medium, the sporangia observed on the liquid medium appeared to be broadly turbinate and noncaducous. Moreover the fungus cultured on the liquid medium often produced sporangia having two papilla. The number of zoospores in sporangia was found to be ranged from 3 or 4 to as many as 20 or 25. In addition, the released zoospore from the sporangium became the cystospore during the prolonged culture of the fungus. The sporangia were measured as av. 49$\times$35 ${\mu}{\textrm}{m}$ with l/b ratio of 1.43. All isolates from crowns were heterothallic and A1 mating type since oospores were abundantly formed on clarified V-8 juice agar by dual culture with P. capsici A2 mating type. Aplerotic oospores were sized 24-26 ${\mu}{\textrm}{m}$. Antheridia were always amphigynous and recoreded an average of 12$\times$10 ${\mu}{\textrm}{m}$. Hyphal swlling were easily observed, and terminal or intercalary chlamydospores were abundantly formed on V-8 juice agar as well as in C/Z solution and sized av. 28.2 ${\mu}{\textrm}{m}$. This is the first report of Phytophthora rot of strawberry in Korea.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.174-180
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• 2003

The purpose of this study was to investigate the differences in vitamin C and mineral contents in perilla leaves as a result of different cooking methods. The results are summarized as follows. In cutting up the perilla leaves, the vitamin C content decreased by 40% with no significant difference made to the mineral content. Steaming was more effective in retaining vitamin C compared to blanching. With increasing treatment times. decreasing amounts of vitamin C remained. There was no significant change in mineral contents except for potassium. In the case of treating with vinegar or lemon juice, more vitamin C remained than when not treated, and there was little influence on the mineral contents. In the solubilization effect of calcium seasoned with acid, rice vinegar was most effective followed by lemon juice, apple juice, brown rice vinegar, then persimmon vinegar. There was a little or almost no vitamin C remaining in kkaennip kimchi. In terms of storing time, raw seasoned kkaennip kimchi had higher mineral contents than blanched or steamed kkaennip kimchis.

• Journal of Sericultural and Entomological Science
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• v.51 no.2
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• pp.159-163
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• 2013

As mulberry fruit's functionalities are known to the media, the interest in promoting of consumption and processed products is increasing. But there is no C3G(Cyanidin-3-glucoside) data based on the stability of the pigment during processing. To solve this problems, and to expand the use of mulberry fruit, processing methods was developed for mulberry fruit juice improved cyanidin-3-glucoside(C3G) stability. The results obtained are summarized as follows. The food additive citric acid with 0.3 % improved C3G content and antioxidant ability in the treatment of mulberry fruit and sucrose the ratio of 50 % : 50 %(w/w). In the case of the addition of oligosaccharides, citric acid decreased antioxidant ability. Xylitol treatment showed up the lowest of C3 content, but by the addition of citric acid improved the pigment content and antioxidant activity of the mulberry fruit juice. Addition of citric acid was more affected C3G stability than containers (clear glass bottles, brown glass bottles, aluminum foil, green glass bottle, translucent glass bottles). In the processing of mulberry juice, 3 minutes blanching treatment using microwave dropped C3G content somewhat. Therefore, using this method is not recommended. However in the antioxidant ability, microwave blanching showed a stabilizing effect compared to the other treatments.

• Korean Journal of Organic Agriculture
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• v.10 no.3
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• pp.67-77
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• 2002

This study was conducted to investigate an effects on ago-chemical alternative materials such as the wood vinegar, a lactic acid bacteria serum, the fermented plant juice, the brown rice vinegar and a Chitosan used for amount and qualities of fruits and to examine the pest protection efficiency for their uses in the apple and pear orchard farms. An apple yields in the orchard cultivated with using the ago-chemical alternative materials without appling the fertilizer and pesticides were decreased at 56% relative to the conventional farming practice method. Also, it was indicated that there was difficult to produce the fruits with marketability because the small sizes of fruits were produced. For the quality of fruits, the brix of apple produced in the orchard cultivated with using the ago-chemical alternative materials was similar, but Vitamin C content was greater than that of the conventional farming practice method. As a results of treating with the wood vinegar, a lactic acid bacteria serum, the fermented plant juice, the brown rice vinegar and a Chitosan instead of applying pesticides, the fruit disease in the Chitosan treatment was a little decreased, but was great occurred in the other treatments compared with the conventional farming practice mehod. However, it observed that brix and Vitamin C content of apple produced in the Chitosan, brown rice vinegar, fermented plan juice and fish amino acid treatments and in the Chitosan, brown rice vinegar, charcoal power and peat moss treatments were greater than those of the conventional farming practice method, respectively. Over all, it considered that there was very difficult to manage the orchard depended on the ago-chemical alternative materials without appling the chemical fertilizer and pesticides in the apple orchard, but it might be proper to use the ago-chemical alternative materials as an auxiliary means to decrease the appling amount of chemical fertilizer and pesticides. Furthermore, the general effects on the ago-chemical alternative materials to the perennial fruits should be investigated with considering the changes of soil fertility, soil microbial status and natural enemy creatures after treating them for a long time.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.394-399
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• 1998

The juice of garlic (Euichun variety) was extracted and concentrated by heating at 90$^{\circ}C$, by using a rotary vacuum evaporator at 45$^{\circ}C$, or by freezing at -50$^{\circ}C$ until the volume was reduced to 70% of the original's. The concentrated garlic juice was packed into 15 ml test tubes wrapped with aluminum foil and kept at 4$^{\circ}C$ or 25$^{\circ}C$ for 60 days. Changes of browning, microbiological and sensory characteristics of the concentrated garlic juices were monitored every 10 days. The specific gravity and viscosity of the prepared juices decreased in the juices concentrated at 90$^{\circ}C$, 45$^{\circ}C$ and -50$^{\circ}C$ in order. Browning of the concentrated garlic juices was slower during the storage at 4$^{\circ}C$ than at 25$^{\circ}C$. Browning occurred rapidly in the juice concentrated at 45$^{\circ}C$ during the storage, especially at 25$^{\circ}C$. The numbers of mesophilic and psychrotrophic bacteria in the juices did not increase significantly during the storage, which means the garlic juices had good shelf-life. The CFUs/ml of garlic juice concentrated at 90$^{\circ}C$ were lower about 1 to 2 log cycles than those in other concentrated juices. The juice concentrated at 90$^{\circ}C$ showed the weakest garlic odor and the strongest cooked odor among the juices. The juice concentrated at -50$^{\circ}C$ had the freshest odor, especially stored at 4$^{\circ}C$, but the juice concentrated at 90$^{\circ}C$ had lowest score in fresh odor. Brown color was dark in the juice concentrated at 45$^{\circ}C$ and green color of all the juices did not change significantly during the storage.

• Journal of Life Science
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• v.7 no.3
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• pp.192-197
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• 1997

Italian ryegrass, red clover, sorghum, and alfalfa were used for leaf protein preparation. Fresh leaves were pulped in the presence or absence of a reducing agent(sodium ascorbate or NaHSO$_{4}$) and green juice was heated and washed with acetone. The biological evaluation of leaf proteins was carried out by the growth method with male rats weighing about 45g. Italian ryegrass, red clover, and sorghum were brown when leaves were pulped in the absence of a reducing agent. On the other hand, alfalfa had neither o-diphenolics nor polyphenolase, and hence the alfalfa leaf protein did not brown during pulping ever in the absence of a reducing agent. The brown leaf protein from Italian ryegrass hd lower digestibility than the leaf protein protected from browning, although there were no difference in growth-promoting effect and protein efficiency ratio(PER)between the two leaf protein. The feeding of brown leaf protein from red clover resulted in the lowering of weight gain, digestibility, and PER, and all the measurement including diet intake were lowered by feeding the brown leaf protein from sorghum. In the case of alfalfa leaf protein, there were no difference in nutritional quality between the two leaf protein made with and without an attempt to prevent browning. The results mentioned above indicate that the occurrence of phenolics and polyphemolase in a crop in responsible for the browning of leaf protein and that the browning of leaf protein caused its nutritional impairment.

• Food Science and Preservation
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• v.12 no.3
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• pp.223-229
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• 2005

Response surface methodology(RSM) was used for monitoring the quality change of muskmelon beverage with storage temperature and time. Muskmelon beverage was prepared with the ratio of liquid fructose($11\%$), muskmelon vinegar($3\%$), concentrated muskmelon juice($1\%$) and refined water($84\%$). To examine physicochemical properties of muskmelon beverage, various factors such as color, brown color intensity and sugar content were determined using physicochemical methods. Physicochemical properties of muskmelon beverage were more affordable with the increased storage temperature. While, organoleptic properties decreased with the increased storage time and temperature. The result of this study indicated that the quality of muskmelon beverage was mostly influenced by the storage temperature. Muskmelon beverage showed the good score under $60^{\circ}C$ as a storage temperature.

• Journal of Ginseng Research
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• v.27 no.4
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• pp.195-201
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• 2003

Chlamydospore formation from mycelia and conidia of Cylindrocarpon destructans isolated from the root rot lesion of the Panax ginseng was investigated by scanning electron and light microscopy. Typical chlamydospores were formed only from hyphae but not from conidia on culture media. However, immature chlamydopspore-like cells were formed from microconidia after 12 days of incubation at 20$^{\circ}C$ on Czapek Dox broth (CDB) adjusted to pH 4.0. Chlamydospores were yellowish or reddish brown in color, and produced singly or in chain with the hyphal intercalary or terminal position on potato-dextrose agar, V-8 juice agar and CDB with no addition of nitrogen sources after 16∼20 days of incubation at 20$^{\circ}C$. They were 11.3 to 11.9 $\mu\textrm{m}$ in diameter, having many lumps-like warts on their surface with the length of 1.5 to 1.8 $\mu\textrm{m}$.

• Journal of Life Science
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• v.25 no.2
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• pp.206-213
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• 2015

Sunsik has been popular as well-being and healthy food to some Asian people, but it still has a limit to other foreigners because of its taste and appearance. This study tried to modify Sunsik into smoothie type for foreigners and investigate its physicochemical characteristics. Germinated black and brown rice was prepared. The germination condition of two cereals was steeping for 24 hr at room temperature, and then germinating for 24 hr at $30^{\circ}C$. After germination, the ${\alpha}$-amylase activity of germinated grains was 13~15 times higher than before germination. The enzyme activity of brown rice was 9.16 CU/g, but germinated brown rice was 152.63 CU/g. In case of black rice, enzyme activity before germination was 7.47 CU/g, and enzyme activity after germination was 97.96 CU/g. The lactic acid bacteria was grown in 50 g germinated brown rice powder with 100 ml malt solution, 30 g tomato juice, and 1.5 g rice bran. After manufacturing beverage using milk and Sunsik and the cell count of lactic acid bacteria was $1.3{\times}10^5CFU/ml$ enough to use starter. According to sensory test, the optimal concentration of Sunsik smoothie was 30 g Sunsik in 200 ml of milk. The viscosity was $5.97{\pm}1.2$ centipoise. The color of Sunsik beverage was evaluated as L value : $63.50{\pm}0.41$, a value: $-0.35{\pm}0.06$, and b value: $8.85{\pm}0.19$.