• Journal of the East Asian Society of Dietary Life
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• v.27 no.5
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• pp.521-528
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• 2017

In this study, peach powder-added chocolate and chocolate-covered freeze-dried peach snack were developed, and their physicochemical and bioactive properties were characterized. To make the chocolate, 0~15% of peach powders made of Fantasia cultivar were used. To make freeze-dried peach snack, three types of peach cultivars were tested: Mihwang, Kanoiwa Hakuto, andFantasia. In the case of chocolate, sugar content increased and pH decreased as peach powder content increased. Upon 15% peach powder addition, chocolate showed significant increase in flavonoid content and reducing power. In the case of freeze-dried peach snack, phenol content and antioxidant activity were significantly high in the Mihwang cultivar among the three types of peach cultivars tested. These results can be applied to the development of new food products using peach while maintaining its original physicochemical and bioactive properties.

• Culinary science and hospitality research
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• v.22 no.8
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• pp.67-77
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• 2016

This study investigated the physicochemical, antioxidative activity, and sensory characteristics of yanggaeng prepared with various amounts of peach powder. According to the results, the pH of yanggaeng was decreased significantly by addition peach powder, but total titratable acidity of yanggaeng was increased significantly by addition peach powder. The sweetness ($^{\circ}brix%$) and moisture content of groups by the addition of peach powder were lower than those of control group. At the result of color measurement, L value of groups by the addition of peach powder was lower than that of control group, but a value and b value of groups by the addition of peach powder were higher. Texture measurement score in terms of hardness and brittleness for yanggaeng were increased significantly by addition peach powder. The contents of DPPH radical scavenging activity, and ABTS radical scavenging activity of groups by the addition of peach powder were higher than those of control group. As peach powder increased, antioxidative activity also became bigger. Sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 4% and 6% peach powder were higher significantly when compared to the control group.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.531-539
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• 2014

The purpose of this study was to determine the storage characteristics of Makphyun, a kind of rice cake, containing peach and Makgeolli. The effect of peach paste (0, 5, 10 or 20%) on the storage qualities of Makphyun was evaluated during storage at $20{\pm}2^{\circ}C$ for 3 days. As the amount of peach paste increased, the loss of water in peach Makphyun decreased during storage. The sugar concentration ($^{\circ}Brix$) increased with the amount of peach paste. Textural properties by TPA showed that the hardness of Makphyun containing 20% peach paste was the lowest among the treated samples. However, the hardness of all Makphyuns increased during storage, regardless of the amount of peach paste. In accordance with texture results, DSC (Differential Scanning Calorimetry) showed that the enthalpy of Makphyun with 20% peach addition was the lowest, demonstrating the delaying effect of peach paste on the retrogradation of rice cake. From these results, it was determined that the addition of peach to Makphyn extends shelf-life by delaying retrogradation.

• The Korean Journal of Food And Nutrition
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• v.5 no.2
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• pp.111-115
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• 1992

To examine ripening in peach types, cell wall contents and polygalacturonase activity were compared in Changbang, Daegubo and Yumyung peaches. Among peach types, the hardness of Daegubo was the lowest. Yumyung peach had the highest content of alcohol-insoluble substances and Changbang peach of cell wall. The contents of total and insoluble pectic substances were little different between Changbang and Yumyung peach, while the lowest in Daegubo. Daegubo peach had the highest activity of polygalacturonase, Changballg and Yumyung peach in succession.

• Mycobiology
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• v.48 no.3
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• pp.210-218
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• 2020

Peach (Prunus persica L.) is one of the major fruit crops in South Korea, along with apple, persimmon, and Asian pears. Peach anthracnose is a continuing threat to growers and is accountable for enormous economic loss. In July 2018, anthracnose of peach appeared at different peach orchards in Gyeongsangbuk-do region, Korea. The typical anthracnose symptoms (brown, circular, and necrotic lesions) were observed on the fruits. Anthracnose of peach was surveyed in different peach orchards of Gyeongsangbuk-do, and 20 fungal isolates from 19 diseased fruits were collected. Multigene phylogenetic analyses coupled with morphological characteristic analysis approaches were used for identifying the fungal species isolated from diseased fruits. This study confirmed three Colletotrichum species. Based on the results, Colletotrichum siamense are reported for the first time as causal agents of peach anthracnose alongside C. fructicola and C. fioriniae, which has been reported previously. Pathogenicity assays were performed for the three isolates representing all the species identified, and Koch's postulates on detached healthy peach fruits were verified. All the identified species were pathogenic on peach fruits as the typical anthracnose symptoms were reproduced. Significant variations in the virulence were observed among fungal species on peach fruit.

• Journal of Plant Biotechnology
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• v.39 no.4
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• pp.273-280
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• 2012

Differences of gene expression between red flash peach cultivar and white flash peach cultivar were investigated by Nest-generation sequencing (NGS). EST from the red flash peach cultivar and white flash peach cultivar were selected for nucleotide sequence determination and homology searches. The levels of transcripts coding for proteins involved in pathogenesis related proteins, temperature stress, ethylene signal pathway were significantly higher in white flash peach cultivar than in red flash peach cultivar. On the other hand, the up-regulation of proteins involved in anthocyanin and flavonol biosynthesis and protein degradation and sorbitol metabolism were observed in red flash peach cultivar. Chalcone synthase was preferentially expressed in the red flesh peach cultivar, agreeing with the accumulation of anthocyanin and expression of other previously identified genes for anthocyanin biosynthesis. Anthocyanin pathway related genes CHS, F3H, DFR, LDOX, UFGT differentially expressed between red flash peach cultivar and white flash peach cultivar. These results suggest that red flash peach cultivar and white flash peach cultivar have different anthocyanin biosynthesis regulatory mechanisms.

• Journal of the Korean Society of Food Culture
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• v.34 no.4
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• pp.449-455
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• 2019

The purpose of this study was to develop a peach spread premix to increase the usability of peaches with low storage stability. We analyzed the effect of adding different ratio of peach powder (0, 5, 10, 15%) on the physicochemical and sensory quality characteristics of peach spread premix. The result showed that the pH of the spread premix significantly decreased with the addition of greater amounts of peach powder (p<0.05). The total titratable acidity (TTA) and sweetness of the peach spread premix were significantly increased as the amount of added peach powder increased (p<0.05). The redness (a-value) and yellowness (b-value) increased with an increase of the peach powder ratio; however, the lightness (L-value) decreased (p<0.05). The water activity and viscosity of the spread decreased with an increased amount of added peach powder. The results of the sensory test with spread premix prepared with 10% peach powder had the highest score for color, taste, texture, stickiness, and overall acceptability (p<0.05). We suggested that the peach spread premix made with 10% peach powder may be the most desirable for manufacturing spread premix and for improving sensory preference.

• Preventive Nutrition and Food Science
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• v.6 no.2
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• pp.107-111
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• 2001

Physical and chemical characteristics of four white-and one yellow-fleshed peach cultivars were compared at optimum maturity stage. In addition, differences of phenolic composition, polyphenol oxidase (PPO) activities and PPO isozyme patterns in two peach types were also investigated. There are no significant differences in firmness and color values between two peach types, except for "Yumyung", a white-fleshed peach with the highest firmness, and "Hwangdo", a yellow-fleshed peach with the highest yellowness (b)* value. In general, the soluble solid/titratable acidity ratios, ascorbic acid and total phenolic contents were significantly higher for white-fleshed peaches than those for yellow-fleshed peach (p<0.05). Three major phenolic compounds, catechin, neochlorogenic acid and chlorogenic acid, were found in both the white-and yellow-fleshed peaches. Among them, catechin was the predominant phenolic compound in the white-fleshed peaches, followed by neochlorogenic acid, and chlorogenic acid. Meanwhile, neochlorogenic acid was present in the highest level of the yellow-fleshed peach, but levels of two other phenolic compounds were lower. PPO activities of the white-fleshed peaches were generally higher than that of the yellow-fleshed peach, with the one major band and two minor bands, and there were no big differences in PPO isozyme patterns between two different peach cultivars.

• Food Science and Preservation
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• v.7 no.1
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• pp.89-93
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• 2000

The study was conducted to investigate the characteristics of peach vinegar by parallel-complex fermentations. The vinegars prepared by using Changbnag-Chosang and Yumung peach cultivars added with 7, 10, and 13% sugaring concentrations were examined. The rate of increase in alcohol degree and titratable acidity, and that of decrease in soluble solids showed higher at Yumyung peach than at Changbang-chosang. Alcohol and acetic acid fermentation by paralle-complex fermentation were performed better in Yumyung peach than Changbang -chosang. but the fermentation of Yumyung showed active alcohol fermentation in the early stage, and active acetic acetic acid fermentation in the late stage. Quality of the vinegar prepared with Yumyung peach was better than that of Changbang-chosang, which were evaluated by acetic acid contents , peach taste and odor in the vinegar, and overall taste. The fermentation was accelerated with an increase in sugaring , concentrating but overall taste was best in 10 % sugaring.

• Food Science and Preservation
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• v.1 no.2
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• pp.107-116
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• 1994

This paper was carried out to Investigate changes in the activities of cell-degrading enzymes, cell wall components and cell structure of peach during maturation and storage for valuation of quality. The firmness of peach was decreased during maturation and storage, and was remarkably decreased in Daegubo than Yumyung. Polygalacturonase and $\beta$-galactosidase activities of peach were increased during maturation and storage, and were remarably increased in soft peach and in mature and soft peach, respectively. Contents of alcohol-insoluble substance, cell wall, and total and insoluble pectin of peach were decreased during maturation and storage, but cellulose and soluble pectin were increased. Intracellular space was enlarged during maturation and middle lamella was gradually degraded during maturation.