• Journal of Plant Biotechnology
• /
• v.44 no.2
• /
• pp.156-163
• /
• 2017

A greenhouse experiment was conducted for evaluation of ecological effects of transgenic melon plants in the rhizospheric soil in terms of soil properties, enzyme activities and microbial communities. Organic matter content of soil under transgenic melon plants was significantly higher than that of soil with non-transgenic melon plants. Significant variations were observed in organic matter, total P and K in soil cultivation with transgenic melon plants. There were also significant variations in the total numbers of colony forming units of fungi, actinomycetes and bacteria between soils treated with transgenic and non-transgenic melon plants. Transgenic and non-transgenic melon significantly enhanced several enzymes activities including urease, acid phosphatase, alkalin phosphatase, arysulphtase, ${\beta}$ glucosidase, dehydrogenase, protease and catalase. Soil polyphenoloxidase activity of $T_1$ transgenic melon was lower than that of $T_0$ transgenic melon and a non-melon plant during the same period. The first generation transgenic melon plants ($T_0$) showed significantly greater (p<0.05) effect on the activitiy of arylsulfatase, which increased from $2.540{\times}10^6CFU\;g^{-1}$ (control) to $19.860{\times}10^6CFU\;g^{-1}$ ($T_0$). These results clearly indicated that transgenic melon might change microbial communities, enzyme activities and soil chemical properties.

• Journal of Applied Biological Chemistry
• /
• v.49 no.4
• /
• pp.125-130
• /
• 2006

In order to utilize non-commercial melon as alcoholic beverage material, in this study the optimum fermentation method and manufacture conditions were investigated and thereafter the properties of final product were determined. As for melon wine made with only melon juice, sensorial properties, particularly flavor, were not acceptable as alcoholic beverage. To improve the lack of melon wine, we made mash with cooked rice and Nuruk, and then added melon juice during fermentation. Acceptable sensorial properties were obtained in melon wine when 30% extract juice of oriental melon was added after 4 day of fermentation. The alcoholic beverage added melon juice showed much higher yellowness value than that without melon juice indicating that a clear yellow color similar to melon was actually observed in final product. Adding melon juice led little changes in amount and composition of free sugars, organic acids and amino acids and could improve sensorial properties.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.8
• /
• pp.1373-1380
• /
• 2004

To prepare oriental melon jelly having highly favorite, oranoleptic and physical properties of jelly with special to the content of glucomannan, oriental melon concentration juice and vinegar was monitored by four-dimensional response surface methodology. Mouth-feel showed maximum sensory score in 0.09% glucomannan, 3.17% oriental melon concentration juice and 1.25% oriental melon vinegar. Organoleptic taste showed maximum sensory score in 0.12% glucomannan, 3.64% oriental melon concentration juice and 0.91% oriental melon vinegar. Overall palatability showed also maximum sensory score in 0.10% glucomannan, 3.07% oriental melon concentration juice and 1.34% oriental melon vinegar. The sensory socore of overall palatability was more than 7.0 in the texture ranges of 0.20~0.31 cm/g (softness) and 8.0~12.5 gㆍcm (jelly strength).

• Korean journal of applied entomology
• /
• v.7
• /
• pp.69-75
• /
• 1969

These studies aimed to investigating the pathogenicity of Fusarium isolates from the wilted cucur bitaceous plants and the pathogenicity of 24 isolates to cucumber, oriental cantaloup, oriental pickling melon, sponge gourd. muskmelon and watermelon were as follows. 1) The isolates from wilted watermelon and melon severely and one of the isolates was slightly pathogenicon oriental pickling melon or oriental cantaloup. 2) The isolates from wilted cucumber were four types. some of the isolates were severely pathogenic on cucumber and infected oriental cantaloup. oriental pickling melon and melon. Some of the isolates were not pathogenic or slightly pathogenic on cucumber. but these were severely pathogenic on oriental pickling melon. One of the isolates was severely pathogenic on oriental cantaloup oriental pickling melon and melon, but no pathogenic on cucumber and one of the isolates was also severely pathogenic on oriental cantaloup. oriental pickling melon and melon and moderatly pathogenic' on water melon. 3) The isolates from wilted oriental cantaloup were four types some of the isolates infected oriental cantaloup, oriental pickling melon and melon severely and some of the isolates were pathogenic on oriental cantaloup. oriental pickling melon. melon and watermelon. One of the isolates, was slightly pathogenic on oriental pickling melon and melon but one of the isolates was highly pathogenic on melon and infected watermelon slightly. 4) Wilt Fusarium of the cucurbitaceous plants could divide into the group of wilt Fusarium of watermelon, cucumber and muskmelon according to the pathogenicity but it will have to rearrange to one form species from several form species of wilt Fusarium of the cucurbitaceous plants and ought to divide to races according to pathogenicity on severely fixed differential varieties which selected from the cucurbitaceous plants. because of the degree of pathognicity and host range are not surely fixed between isolates of wilt Fusarium of the cucurbitaceous plants tested.

• Korean journal of food and cookery science
• /
• v.30 no.5
• /
• pp.499-508
• /
• 2014

The purpose of this study was to examine the qualities of muffins with 0, 3, 6, 9, and 12% bitter melon powder. The specific gravity of muffins prepared by adding bitter melon powder was higher than that of the control group. The height of the control group was higher than that of the samples with bitter melon powder. The weight of muffins was not significantly different between all sample groups. The volume and specific loaf volume of muffins were decreased by the addition of bitter melon powder. The baking loss rate of muffins was not significantly different between all sample groups. The moisture content of the samples with bitter melon powder was higher but the pH of muffins was lower than those of the control group. DPPH radical scavenging activity of the control group was 26.86%, whereas the samples with bitter melon powder ranged from 41.35~74.91%. In crumb color, the L value was decreased, but a and b value were increased significantly by the addition of bitter melon powder. The hardness, springiness, cohesiveness, chewiness and brittleness of textural properties of muffins were significantly decreased by the addition of bitter melon powder. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference of groups with 3% and 6% of bitter melon powder did not show any significant difference when compared to the control group. Based on the above results, using less than 6% of the bitter melon powder would be proper to make muffins.

• Culinary science and hospitality research
• /
• v.23 no.5
• /
• pp.67-76
• /
• 2017

This study investigated the quality characteristics of melon jam with RSM. The melon jam was prepared with 50~65% sugar, 0.5~2.0% pectin, and 0.1~0.5% citric acid. Sugar and pectin caused the increase in sweetness, Hunter's colorimetric characteristics (a, b), and firmness. Citric acid caused decrease in pH, sweetness, firmness. Sensory evaluation results showed that preferences for the melon jam increased as sugar, pectin, and citric acid approached their optimum values and then decreased as they exceeded optimum levels. Consequently, the proposed optimum levels in the ingredient formulation for manufacture of the standard melon jam were 59.0% sugar, 1.4% pectin, and 14.9% citric acid, as based on both numerical and graphic statistical analyses. Ultimately, this study was expected to contribute to the commercialization of melon jams of high quality.

• Journal of Biosystems Engineering
• /
• v.37 no.4
• /
• pp.252-257
• /
• 2012

Purpose: The net rind pattern and color of melon surface are important for a high market value of melon fruits. The development of the net and color are closely related to the changes in shape, size, and maturing. Therefore, the net and color characteristics can be used indicators for assessment of melon quality. The goal of this study was to investigate the possibility of estimating melon soluble solids content (SSC) and firmness by analyzing the net and color characteristics of fruit surface. Methods: The true color images of melon surface obtained at fruit equator were analyzed with 18 color features and 9 texture features. The partial least squares (PLS) method was used to estimate SSC and firmness in melons using their color and texture features. Results: In sensing melon SSC, the coefficients of determination of validation (${R_v}^2$) of the prediction models using the color and texture features were 0.84 (root mean square error of validation, RMSEV: 1.92 $^{\circ}Brix$) and 0.96 (RMSEV: 0.60 $^{\circ}Brix$), respectively. The ${R_v}^2$ values of the models for predicting melon firmness using the color and texture features were 0.64 (RMSEV: 4.62 N) and 0.79 (RMSEV: 2.99 N), respectively. Conclusions: In general, the texture features were more useful for estimating melon internal quality than the color features. However, to strengthen the usefulness of the color and texture features of melon surface for estimation of melon quality, additional experiments with more fruit samples need to be conducted.

• The Plant Pathology Journal
• /
• v.31 no.4
• /
• pp.371-378
• /
• 2015

Surveys of yellowing viruses in plastic tunnels and in open field crops of melon (Cucumis melo cultivar catalupo), oriental melon (C. melo cultivar oriental melon), and cucumber (C. sativus) were carried out in two melon-growing areas in 2014, Korea. Severe yellowing symptoms on older leaves of melon and chlorotic spots on younger leaves of melon were observed in the plastic tunnels. The symptoms were widespread and included initial chlorotic lesions followed by yellowing of whole leaves and thickening of older leaves. RT-PCR analysis using total RNA extracted from diseased leaves did not show any synthesized products for four cucurbit-infecting viruses; Beet pseudo-yellows virus, Cucumber mosaic virus, Cucurbit yellows stunting disorder virus, and Melon necrotic spot virus. Virus identification using RT-PCR showed Cucurbit aphid-borne yellows Virus (CABYV) was largely distributed in melon, oriental melon and cucumber. This result was verified by aphid (Aphis gossypii) transmission of CABYV. The complete coat protein (CP) gene amplified from melon was cloned and sequenced. The CP gene nucleotide and the deduced amino acid sequence comparisons as well as phylogenetic tree analysis of CABYV CPs showed that the CABYV isolates were undivided into subgroups. Although the low incidence of CABYV in infections to cucurbit crops in this survey, CABYV may become an important treat for cucurbit crops in many different regions in Korea, suggesting that CABYV should be taken into account in disease control of cucurbit crops in Korea.

• Korean Journal of Environmental Agriculture
• /
• v.28 no.4
• /
• pp.419-426
• /
• 2009

This study was conducted to know the biological half-lives and dissipation patterns of fungicides, pyrimethanil, chlorothalonil and tetraconazole in Korean melon under green house condition. The instrument for analyzing pyrimethanil and chlorothalonil was HPLC equipped with UV detector. Initial residue amounts of pyrimethanil were 0.16 mg/kg at recommended rate and 0.28 mg/kg at double recommended rate in Korean melon. The biological half-lives of pyrimethanil were 11.2 days at recommended rate and 10.1 days at double recommended rate in Korean melon. In case of chlorothalonil, initial residue amounts of chlorothalonil were 0.06 mg/kg at recommended and 0.11 mg/kg at double recommended rate in Korean melon. The biological half-lives of chlorothalonil in Korean melon were 3.4 days at recommended rate and 6.6 days at double recommended rate. The instrument for analyzing tetraconazole was GLC equipped with electron capture detector. Initial residue amounts of tetraconazole were 0.14 mg/kg at recommended and 0.22 mg/kg at double recommended rate in Korean melon, respectively. The biological half-lives of tetraconazole were 9.6 days at recommended rate and 18.5 days at double recommended rate in Korean melon.

• The Korean Journal of Food And Nutrition
• /
• v.29 no.4
• /
• pp.506-512
• /
• 2016

Bitter melon (Momordica charantia) is used in traditional herbal medicine in many Asian countries for the treatment of several diseases such as diabetes, eczema, night blindness, psoriasis, and rheumatism. Especially, most reports concerning the biological activities of bitter melon have focused on its effects on diabetes and hyperglycemia. Also, bitter melon is regarded as a longevity food, suggesting that it has several beneficial effects on anti-aging and the maintenance of a healthy state. Thus, we investigated whether bitter melon could increase the capacity of exercise in this study. Interestingly, bitter melon fruit extract activated AMP-activated protein kinase (AMPK), which is important for regulating glucose homeostasis, mitochondrial content and exercise capacity. In addition, bitter melon extract increased the expression of enzymes involved in fatty acid oxidation such as mitochondrial uncoupling protein 3 (UCP3), carnitine palmitoyl transferase 1b (CPT1b), and pyruvate dehydrogenase lipoamide kinase isozyme 4 (PDK4). Moreover, exercise tolerance was much more enhanced in bitter melon treated animals compared to the non-treated control group. These results suggest that bitter melon is a promising candidate for the development of functional foods beneficial for physical strength and the enhancement of exercise capacity.