• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.7-11
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• 2002

Hydrothermal extraction from dates was done, and then 3 groups of the date extract liquid group (A), the date puree group (B) and the jujube skin flesh group (C) were prepared. And, the omija extract liquid was added to the 3 groups at respective rates of 3:7, 5:5 and 7:3. Then, total 9 medicated diet sources were prepared by adding cinnamon, the ginger extract liquid, honey and pectin. And their physicochenmical and sensory attributes were examined. Total sugar, free sugar and pH increased in the samples of the 3 groups as the addition amount of the jujube extract increased. In chromaticity of respective samples, the "L" value did not show any difference among the 3 groups, but the "a" value was the highest in the "A"group, and "b"value was the highest in the "B"group. In the date puree group and the jujube skin flesh group, their viscosity increased as the addition amount of the jujube extract increased, but in the jujube extract liquid group, no difference was found in its viscosity. As a result of conducting the discrimination test, it was identified that the as the addition amount of the jujube extract was increased, color and sweet taste were feltto be stronger and our taste was felt to be weaker in all 3 groups. In the jujube puree group and the jujube skin flesh group, as the addition amount of the jujube extract increased, the jujube fragrance was felt to be stronger, but in the jujube extract liquid group, no difference was found in its fragrance. And, no difference was found in brightness and viscosity between samples. As a result of conducting the palatability test, no difference was showed in the appearance, but as for the overall palatability including texture, taste and fragrance, preference increased as the addition amount of the jujube extract increased.

• Horticultural Science & Technology
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• v.35 no.3
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• pp.300-313
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• 2017

'Unicon' cherry tomato (Solanum lycopersicum) is one of the most highly perishable horticultural crops due to its high water content and respiration rate. This study was carried out to assess the effect of continuous application of $CO_2$ (control [air], 3%, and 5%) on the quality and shelf life of cherry tomato fruits stored at $10^{\circ}C$ and $85{\pm}5%$ relative humidity (RH) at two maturity stages (pink and red). Continuous application of $CO_2$ did not affect the soluble solids content (SSC) or titratable acidity (TA) of the fruit at either maturity stage during storage. However, there was a significant difference among treatments in terms of flesh firmness, cell wall thickness, pectin content, vitamin C content, skin color, lycopene content, weight loss, ethylene production rate, respiration rate, and acetaldehyde and ethanol production. Fruits treated with 5% $CO_2$ maintained their high quality with regards to vitamin C, skin color ($a^*$), lycopene content, weight loss, physiological parameters (ethylene production rate, respiration rate, and volatile compounds), flesh firmness, cell wall thickness, and pectin content at both maturity stages compared with 3% $CO_2$ treatment and the control. Continuous application of $CO_2$ (5%) reduced the ethylene production rate and the production of volatile compounds during storage. Therefore, cherry tomato 'Unicon' fruit can be stored for two weeks without losing fruit quality at both maturity stages under continuous application of 5% $CO_2$ as a postharvest treatment.

• Food Science and Preservation
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• v.7 no.1
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• pp.44-50
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• 2000

Physicochemical properties and sensory evaluation of Satsuma mandarin produced in Cheju were investigated . Fruit index(width/Length), soluble solids and acid content of Citrus unshiu marc. var. miyagawa(miyagawa) and C. unshiu marc. var.(okitsu) harvested at 1st December were 1.16 and 1.23, 12.12 and 12.01, 0.97 and 1.09, respectively. and the fruit of miyagawa was showed somewhat round in shape, compared to ikitsu. the taste of miyagawa seemed to be better than okitsu. However, compared to miyagawa, peel thickness was thinner, flesh ratio was higher, and firmness was higher as 0.502kg-force in kitsu. Nevertheless there were some differences among panelist groups in sensory evaluation , middle size of citrus fruits were favorable to most panelists, but except very small or very large size of fruits, there were not so much differences in okitsu. The panelists referred to somewhat flat-shaped fruits from that sensory evaluation score was increased to 1.3 in fruit index. nevertheless there were not so much differences in full-colored fruits, the citrus peel color of reddish yellow was more favorable than greenish or pale yellow color. the score was increased more linearly according to citrusfruit produced in optimum ciltivation area, and was prefered to thinner in peel thickness , Correlation between soluble solids, acid content , Brix/acid ratio and flesh ratio with sensory evaluation score were not showed significantly, it was different to with citrus juice. This data obtained in this experiments are supposed to be applied to the quality evaluation of Satsuma mandarin produced in Cheju .

• Journal of Physiology & Pathology in Korean Medicine
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• v.18 no.2
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• pp.355-358
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• 2004

Jang Nam's opinion is that Yin-Yang of pathogenic factors change following to the Yin and Yang of human body. As the pathogenic factors injure the human body, the conditions of diseases become different to the inborn constitution of human. Therefore the main principles of remedy set up the diagnosis on the YINㆍYANG & the strengthㆍweakness of constitution. This diagnotic points are body formal distinction, flesh hardness and softness, face color and form, skin color. Moreover he arranges the 4 type of the hole-body constitution based on the Seop-Gye's the guide of clinical differentiation of syndromes(臨證指南); Yang-Strength and Yin-weakness(陽盛陰虛), Yin ㆍYang-strength(陰陽具盛), Yin-Strength and Yang-weakness(陰盛陽虛), YinㆍYang-weakness(陰陽兩虛).

• Journal of Physiology & Pathology in Korean Medicine
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• v.18 no.1
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• pp.22-27
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• 2004

Seop-Gye divided up the constitution's strength and weakness, and so he cured disease by the 'cold and heat'. 'deficiency and excessiveness' means on the basis of the YINㆍYANG of constitution. He classified constitution with pathogenesis grounding in body formal distinction, flesh hardness and softness, face color and form, skin color. Therefore he grasped the rule of constitution connected with physiological function and pathological distinction, applied the rule of constitution in the diagnosis and cure of the chronic & epidemic febrile disease.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1526-1526
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• 2001

To improve the accuracy of sweetness sensor in automated sorting operations, it is necessary to clarify unevenness of the sugar content distribution within fruits. And it is expected that the technique to evaluate the content distribution in fruits contribute to the development of the near-infrared (NIR) imaging spectroscopy. Sugiyama (1999) had succeeded to visualize the distribution of the sugar content on the surface of a half-cut green fresh melon. However, this method cannot be applied to red flesh melons because it depends on information of the absorption band of chlorophyll (676 nm), which is affected by the color of the fresh. The objective of this study was to develop the universal visualization method depends on the absorption band of sugar, which can be applied to various kinds of melons and other fruits. The relationship between the sugar contents and absorption spectra of both green and red fresh melons were investigated by using a NIR spectrometer to determine the absorption band of sugar. The combination of 2$\^$nd/ derivative absorbances at 902 nm and 874 nm was highly correlated with the sugar contents. The wavelength of 902 nm is attributed to the absorption band of sugar. A cooled charge-coupled device (CCD) imaging camera which has 16 bit (65536 steps) A/D resolution was equipped with rotating band-pass filter wheel and used to capture the spectral absorption images of the flesh of a vertically half-cut red fresh melon. The advantage of the high A/D resolution in this research is that each pixel of the CCD is expected to function as a detector of the NIR spectrometer for quantitative analysis. Images at 846 nm, 874 nm, 902 nm and 930 nm were acquired using this CCD camera. Then the 2$\^$nd/ derivative absorbances at 902 nm and 874 nm at each pixel were calculated using these four images. On the other hand, parts of the same melon were extracted for capturing the images and squeezed for the measurement of sugar content. Then the calibration curve between the combination of 2$\^$nd/ derivative absorbances at 902 nm and 874 nm and sugar content was developed. The calibration method based on NIR spectroscopy techniques was applied to each pixel of the images to convert the 2$\^$nd/ derivative absorbances into the Brix sugar content. Mapping the sugar content value of each pixel with linear color scale, the distribution of the sugar content was visualized. As a result of the visualization, it was quantitatively confirmed that the Brix sugar contents are low at the near of the skin and become higher towards the seeds. This result suggests that the visualization technique by the NIR imaging spectroscopy could become a new useful method fer quality evaluation of melons.

• Horticultural Science & Technology
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• v.30 no.3
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• pp.334-337
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• 2012

A new promising kiwifruit, 'Halla Gold' variety with yellow flesh and being harvested in October, was developed at the Agricultural Research Center for Climate Change, National Institute of Horticultural and Herbal Science, Rural Development Administration, Korea in 2007. This variety was derived from the seedling population crossed between Actinidia chinensis cv. Golden Yellow and A. chinensis cv. Songongu in 1997. It was selected out of 2,971 seedlings. Characteristic trials were carried out from 2001 to 2003. After the selection, adaptability test was also conducted at kiwifruit orchards in Jeju Island from 2003 to 2007. Shoots of 'Halla Gold' sprout slightly stronger than those of 'Jecy Gold' but weaker than 'Hort16A' and the color of leaf is green. Fruit shape is oblong and fruit skin color is yellowish-dark green without hair. The average weight of fruit is 106.3 g. Fruit has a moderate size soft core, yellow pericarp, and fragile and juicy flesh. Soluble solids content is $14.7^{\circ}$ Brix and acidity is 1.4%. The harvesting time is about 10 days earlier than 'Jecy Gold' and about 20 days ahead of 'Hort16A'. The storage life is about 90 days at $2^{\circ}C$. This variety can be recommended for cultivating at low land area bellow 100 m sea level in Jeju Island or under shelter to prevent disease and cold injury.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.5
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• pp.512-520
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• 2017

This study was carried out to develop concentrate of residual jujube flesh around the seed as a thickening agent of Bulgogi sauce. Quality characteristics and sensory test of Bulgogi sauces added with jujube concentrate (30%, 35%, 40%, 45%, 50%) were evaluated in comparison with control sauce containing xanthan gum as a thickening agent. Moisture content of Bulgogi sauce added with 30% jujube concentrate was the highest (74.59%). As content of jujube concentrate increased, moisture contents in Bulgogi sauces significantly decreased. Sugar content of control sauce ($30.82^{\circ}Bx$), was lowest among the sauces. As content of jujube concentrate increased, Sugar content of sauces significantly increased ($33.00{\sim}34.38^{\circ}Bx$). Salinity (%) was highest in control sauce (1.38%), and there was no difference in salinity among the sauces depending on the amount of jujube concentrate. Viscosity was highest in sauce added with 50% jujube concentrate (43.33 cP) and lowest in sauce with 30% jujube concentrate (13.20 cP). As content of jujube concentrate increased, viscosity tended to increase significantly. Spreadability was highest in sauce added with 30% jujube concentrate (8.88 cm). As the amount of jujube concentrate increased, spreadability of sauce tended to decrease significantly. Color value was different according to the contents of jujube concentrate in sauces. L-, a-, and b-values of control sauce were highest at 40.19, 1.5, and 24.57, respectively. The results of the sensory test for Bulgogi sauce showed that overall preference was significantly highest in sauce added with 35% jujube concentrate. Moreover, sauce added with 35% jujube concentrate was preferred the most in terms of appearance, taste, and fluidity. Meanwhile, the results of the differentiation test showed a significant difference in color intensity, jujube flavor and taste, sweet taste, and salty taste. However, no significant difference was observed in fluidity. The results of the preference test for Bulgogi seasoned with sauces added with jujube concentrate showed that overall preference and flavor, taste, and texture preference were highest in Bulgogi seasoned with sauce added with 35% jujube concentrate. However, no significant difference was observed in preference towards appearance among the samples.

• Journal of Haehwa Medicine
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• v.19 no.1
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• pp.87-98
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• 2010

There are four kinds of diagnosis methods in oriental medicine, and viewing diagnosis(望診) is the most important method among them. There are two ways in viewing diagnosis. These are viewing shape(觀形) and inspecting color(察色). Viewing shape diagnosis includes observation on geometric curve that is made by prominence of bones or lump of flesh, and examination on symmetric disparity and balance of vertical length among three vertical section of face. Inspecting color is literally inspecting several specified region of face. By Viewing shape, we can learn about characteristic physical mechanism of individuals, and basic disposition of reaction from inside and outside infinite stimulations. On the other hand, by inspecting color, we can estimate the very present pathologic and physiologic status of the patient. the estimation is based on principle that inside body changes reveal some reflections on facial skin surface. When you diagnosis patients with inspecting color method, It is important to distinguish color delicately, and to know where to see and what to know from it. The most important and frequently mentioned regions are myong-dang(明堂), eyes(眼) and In-dang(印堂). Myong-dang(明堂) indicates nose. In-dang(印堂) indicates the space between eyebrows. Unlike myong-dang(印堂) and eyes, In-dang(印堂) is occasionally treated as a trivial region then others. But, from research on classical books of facial examination and consideration of it's locational meanings, we've learned In-dang(印堂) is very important in viewing diagnosis, because this region is crossing of the other two regions and this fact means this region expresses the spiritual status as well as physical status in one region.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.419-424
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• 2002

Characteristics of curd yogurt containing maesil extract and flesh, and mixed cultures of lactic acid bacteria (Streptococcus thermophilus, Lactobacillus acidophilus, and L. casei) were investigated redundant. The results of sensory evaluation of curd yogurts containing maseil indicated that color, odor, taste, flesh amount, aftertaste, and overall acceptability of the 3% maesil extract crud yogurt added with 20% maesil flesh showed higher preference than others. The contents of free fatty acid and citric acid of curd yogurts added with 3% maesil extract were higher than the specify sample. The Hunter L (brightness) value of curd yogurt added with 3% maesil extract was not significantly different from the control curd yogurt, while the Hunter a (redness) and Hunter b (yellowness) values were higher. The hardness, adhesiveness, and gumminess of 3% maesil extract curd yogurts added with 20% maesil flesh were higher than others.