• Journal of agriculture & life science
• /
• v.44 no.5
• /
• pp.81-90
• /
• 2010

This study was conducted to evaluate quality characteristics of citron from Namhae. The physicochemical properties, organic acid, free sugar and aroma components were analyzed and compared with citron harvested in different areas of Namhae (Seolcheon, Changseon and Idong-meyon). Total weight of citron was range of 120.51~176.56 g, total and peel weight of citron cultivated from Changseon were significantly higher than the other citron. The color of peel was not significant in cultivated area. Soluble solids was higher in citron from Changseon and Idong than Seolcheon. Total phenol and flavonoids contents in citron from Idong were higher than the others. Organic acids such as citric acid and malic acid were higher in citron from Changseon. The contents of fructose and glucose in peel and sucrose in pulp were detected higher amount. Major component of aroma profiles in citron from different region of was dl-limonene. It was amount to 57.60% in citron from Idong, 71.02% and 73.04% in citron from Seolcheon and Changseon of all aromatic components. These results were suggested that physicochemical properties and aroma components of citron have some difference by cultivation habit, period, different cultivar and producing areas.

• Proceedings of the Korean Society of Plant Pathology Conference
• /
• 2003.10a
• /
• pp.120.3-121
• /
• 2003

Relative degree of resistance of citrus to Xanthomonas axonopodis pv. citri, the causal bacterium of canker, was investigated. Growth rate of a bacterium in leaf tissues after infiltration, disease incidence, and percent of lesion area were compared. By using growth rate[(GR=(At - A$\sub$t-1/)/A$\sub$t-1] host plants were differentiated into susceptible and resistant. Growth rates reached to peak at 40 hrs after inoculation and then declined. The growth rate in leaf tissues of a moderately susceptible cultivar, Citrus sinensis vu. Lane late(sweet orange), was the highest, and those of C. unshiu ${\times}$ C. sinensis(kiyomi), C. junos(yuzu), [(Citrus. unshiu x C. sinensis) x C. reticulata] (shiranuhi), and C. unshiu(satuma mandarin) were similar. This result indicates that the growth rate of the bacterium in leaf tissues can be effectively used for evaluation of disease resistance for citrus plants to X. axonopodis pv. citri. The disease on sweet orange occurred earlier than relatively resistant citrus plants tested. The percent of lesion area on leaf was also higher in sweet orange than those of satsuma mandarin, shiranuhi and kiyomi, and yuzu. The disease severity was highest on sweet orange and followed by kiyomi, shiranuhi, satsuma mandarin, and yuzu.

• Proceedings of the Korean Society of Life Science Conference
• /
• 2008.10a
• /
• pp.82.2-82.2
• /
• 2008

• Proceedings of the Plant Resources Society of Korea Conference
• /
• 1998.03a
• /
• pp.20-20
• /
• 1998

• Journal of Plant Biotechnology
• /
• v.3 no.3
• /
• pp.141-144
• /
• 2001

To enhance the shoot induction efficiency from nodal stem of yooza, the culture conditions such as basal medium, carbohydrate source, solidifying agent and the optimum concentration of plant growth regulators for shoot induction were investigated. The nodal explants were cultured better on MS medium than on MT, SH, B5 or W media in considering of shoot induction rate and mean shoot length. Solidifying agent in medium was better with 0.8% agar than with 0.3% agar, 1.2% agarose or 0.2% gelrite. Carbohydrate source in shoot induction medium was efficient with 30 g/L sucrose. The optimum concentrations of plant growth regulators were determined that 0.1 mg/L NAA as auxin was effective on the shoot induction, and 1.0 mg/L BAP as cytokinin induced multiple shoots efficiently. Shoot induction was the most effective on MS medium supplemented with 4 mg/L $GA_3$ in yooza.

• Proceedings of the Korean Society of Plant Pathology Conference
• /
• 2003.10a
• /
• pp.123.1-123
• /
• 2003

The objective of this work was to analyze the population of sequence variants of citrus tristeza virus (CTV) isolates in Korea and to make the phylogeny trees of CTV in Korea. We also tried to analyze and find the mild strain of CTV to apply for the cross protection. The CTV isolates from yuzu (C. Junos) collected from different geographic areas of Southern provinces such as Namhae-Do, Kerche-Do, Bosung, Wan-Do and Koheung and Jeju-Bo, Korea were used for SSCP analysis. The SSCP profiles of the cDNAS obtained by RT-PCR with primers specifically designed for the p20 of the CTV population. The SSCP profiles obtained from 150 PCR products in yuzu contained two or three DNA bands, whereas, in some case, others contained four or more bands of similar intensity. The pathologically mild isolates of CTV usually yielded two DNA bands by SSCP profiles, whereas the SSCP profiles of the most virulent isolates contained more than two DNA bands. Plants shown severe stem pitting were corresponded to those plants with typical SSCP profiles of severe strains, and vice versa. This results indicate that the primers designed for SSCP analysis can be used for distinguishing the mild strains from severe strains of CTV.

• Korean Journal of Food Science and Technology
• /
• v.43 no.5
• /
• pp.603-610
• /
• 2011

This study was performed to examine the physicochemical characteristics and sensory properties of makgeolli with dried citron peel and levels (3, 6, and 9%) of citron (Citrus junos) in makgeolli during fermentation with two-step-brewing. The pH of makgeolli with citron dried peel increased within 5 days of fermentation, and decreased until 11 days of fermentation. Total acidity increased after 3 days of fermentation then decreased after 5 days of fermentation, but continued to increase slightly up to 12 days. Changes in alcohol content and amino acidity increased during fermentation. A sensoryevaluation of appearance, flavor, sourness, sweetness, bitterness, and overall acceptance of makgeolli with citron dried peel showed lower values than those of the control.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.43 no.6
• /
• pp.573-580
• /
• 2010

The study investigated the effect of diets supplemented with different levels (0 and 2.5%) of yuza (Citrus junos Sieb ex Tanaka) on the nutritional characteristics of eels (Auguilla japonica). Fish ($9.8{\pm}1.3g$) was fed to apparent satiation twice daily for 8 months. There were no significant differences in proximate composition among the treatment groups, except for the ash and carbohydrate contents (P<0.05). The vitamin C content of eel muscle in the yuza-added group was two-times higher than in non-added groups (P<0.05). Among eight organic acids in eel muscle, lactic acid was predominant, followed by citric acid, oxalic acid, malic acid, and acetic acid. Eels fed a 2.5% yuza diet had the highest lactic acid content in all groups. Six sugars were found in all groups and glucose was the major sugar. Glucose and maltose were the dominant sugars in the yuza-added group. The abundant fatty acids in the yuza-added group were C18:1 n-9, C16:0, and C16:1 n-7, which comprised over 80% of the total fatty acids. The major amino acids in samples were glutamic acid, aspartic acid, lysine, and leucine. There were few differences in the free amino acid compositions among the groups. However, histidine was the predominant amino acid and constituted over 53% of the total free amino acids.

• Korean Journal of Food Science and Technology
• /
• v.43 no.4
• /
• pp.438-445
• /
• 2011

This study was performed to examine the physicochemical characteristics of Korean traditional fermented liquor added with citron juice and the levels (3, 6 and 9%) of citron (Citrus junos) juice during two-step-brewing. The pH of traditional Korean fermented liquor added with citron juice increased after 3 days of fermentation and then the pH values decreased from the sixth day. pH increased again at the end of fermentation. Total acidity increased after 5 days of fermentation until the sixth day, then decreased rapidly but increased slightly up to 12 days. Alcohol content increased to 12.76-14.32% after 12 days of fermentation. As the amount of added citron juice increased, alcohol content decreased. Amino acids increased after 12 days of fermentation. A sensory evaluation appearance, flavor, sourness, sweetness, bitterness and overall acceptance of Korean traditional fermented liquor added with 6% citron showed higher values than those of the control.

• Korean Journal of Plant Resources
• /
• v.25 no.3
• /
• pp.349-356
• /
• 2012

The antioxidant potential and enzyme activities in Salicornia herbacea, Corylopsis coreana, Erythronium japonicum, Phragmites communis, Momordica Charantia, Nelumbo nucifera, Salvia plebeia, Portulaca oleracea, Ficus carica, Citrus junos and Cornus officinalis were determined. Their antioxidant activities were measured using DPPH radical scavenging and nitrite scavenging activity. Enzyme activities in investigated plants were evaluated as superoxide dismutase (SOD), catalase (CAT), peroxidase (POD), and ascorbate peroxidase (APX). The DPPH scavenging rate from 100 to 2500 $mgL^{-1}$ was the highest in the flower of Corylopsis coreana. However, it was not detected in most of the samples at concentration below 100 $mgL^{-1}$. The nitrite scavenging activity according to each kind of resource plants was significantly higher in the stem of Corylopsis coreana and leaf of Nelumbo nucifera. The root extract of Erythronium japonicum had the highest SOD enzyme activity of 94.0% while leaf of Salvia plebeia showed the lowest SOD enzyme activity of 30.4%. The activity of CAT and APX showed higher values in the stem of Corylopsis coreana, root of Erythronium japonicum and root of Phragmites communis in comparison with other plants. The activity of POD showed significantly high values in stem of Corylopsis coreana, Momordica Charantia and pericarp of Citrus junos extracts. The antioxidant enzyme activities differ significantly in different plants. In conclusion, we showed that Corylopsis coreana, Erythronium japonicum Cornus officinalis, and Momordica Charantia had the potent biological activities. Therefore, these plant resources showing antioxidant activity could be good materials for development of source of functional healthy food.