• The Korean Journal of Food And Nutrition
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• v.22 no.1
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• pp.92-96
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• 2009

Comparisons of the physico-chemical characteristics between white Atlantic potatoes and violet Bora Valley potatoes were performed. According to the results, Bora Valley had 7% higher moisture content than Atlantic, but there were no differences in crude fat and crude ash contents. Bora Valley, however, had about 3% less crude protein content than Atlantic. In a vitamin C analysis by HPLC, the Atlantic and Bora Valley potatoes contained 14% and 39% vitamin C, respectively, indicating that Bora Valley contained about twice as much of the vitamin as Atlantic. In a vitamin C analysis by HPLC, the Atlantic and Bora Valley potatoes contained 14% and 39% vitamin C, respectively, The dietary fiber content of Bora Valley was 3.12 g per 100 g higher than that of the Atlantic variety. While Atlantic contained neither glucose nor fructose, both sugars were measured in the Bora Valley potatoes, and there was no difference in sucrose content between the cultivar.

• The Korean Journal of Food And Nutrition
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• v.25 no.1
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• pp.50-56
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• 2012

This paper examines the effects of various methods of soft steaming(i.e., forced convection-boiler, forced convection-fan, and natural convection) on the quality of potatoes. In particular, the paper investigates the effects of cooking conditions (the steaming method, the treatment time, and the temperature) on the color(L, a, b), moisture content, texture profile, and ascorbic acid of potatoes. The results indicate that not only the cooking method, the treatment time, and the temperature but also the heat transfer mechanism had considerable influence on potato quality. In addition, natural convection steaming was superior to other treatment methods in terms of nutrient retention and texture maintenance. The results of this study should be useful for establishing commercial standards for processing potatoes and improving the quality of thermally processed foods.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2001.11a
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• pp.49-58
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• 2001

We tried to introduce two forsythia genes related in lignan biosynthesis, dirigent protein and pinoresinol/lariciresinol (P/L) reductase, into potatoes for accumulation of lignans in transgenic potatoes. We made binary vectors overexpressing dirigent protein gene and P/L reductase gene driven by a CaMV35S promoter and transformed into potatoes via Agrobacterium mediated transformation. And in order to control the metabolic flux of lignan biosynthesis pathway, we tried to inhibit chalcone synthase genes of potatoes by antisense inhibition technique also. We tried to use PCR screening method for selection of transgenic plants of different vectors. We tried to determine and compare lignan contents from different transgenic potato lines.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2021.04a
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• pp.47-47
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• 2021

This study was carried out to obtain a basic information for the improvement of human health and the development of variety through analysis of organic compounds, contents of three CQA(3-caffeoylquinic acid, 4-caffeoylquinic acid and 5-caffeoylquinic acid) and five anthocyanin (petunidin-3-p-cumaroylrutinoside-5-glucoside, pelargonidin-3-p-cumaroylrutin-oside-5-glucoside, peonidin-3-p-cumaroylrutinoside-5-glucoside, pelargonidin-3-p-feruloyl-rutinoside-5-glucoside and peonidin-3-feruloylrutinoside-5-glucoside)to color potatoes is Hong-young(HY) and Ja-young(JY). The analytical results on organic compounds in color potatoes were shown as follow, The contents of CQA and Anthocyanin of JY variety were shown to be higher than HY, while CQA and Anthocyanin were appeared to be highest in peel of JY. Overall, JY had higher amount of physicochemical properties than HY. The results of this study reveal the quantitative analysis of functional compounds seperated from various kind of potatoes, which will enable the acquisition of new bioactive candidates and the establishment of new profit generation models for farmers.

• Applied Biological Chemistry
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• v.29 no.4
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• pp.372-374
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• 1986

Changes in moisture content and degrees of gelatinization during cooking of sweet potatoes by different cooking methods were studied. The samples were cooked by boiling, steaming, gas oven or microwave oven baking. Changes in the moisture content of sweet potato during cooking were +30.0% by boiling, +4.4% by steaming, -5.8% by gas oven baking, and -46.6% by microwave oven baking. The degrees of gelatinization of sweet potatoes were 83.8%, 75.7%, 73.0% and 67.7%, respectively.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.8 no.1
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• pp.121-127
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• 1970

In order to find out the suitable periods and methods of seeding and the suitable seed bed location of fall grown potatoes in Seoul, this experiment was conducted at College of Agriculture, Korea University from 2nd July to 30th September in 1970. Experimental results using Irish cobbler, our leading variety, were as follows; 1. The suitable seeding period of fall grown potatoes seems about 21st July. 2. The direct seeding method is available where the upland farm is well drainage. 3. The sprouting in the field conditions forcing makes healthy stands of seed potatoes.

• Journal of Biosystems Engineering
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• v.18 no.1
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• pp.21-29
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• 1993

The purpose of this study was to develope a potato combine which can be attached to and controlled by three-point hitch of tractors. A vibrating mechanism was designed and constructed to dig potatoes, and to evaluate the effects of vibration on the potato harvesting performance of the test machine, potato separation from soil, harvesting loss, and damage to the potatoes. Three types of potato pick-up mechanisms were constructed and tested. Digging performance and material flow on the blade were improved as the vibrating amplitude and frequency increased and as the travel speed decreased. The sum of unrecovered and damaged potatoes was up to 7.8%. Three pick-up devices were not found to be useful by failing to elevate about 30% of dug potatoes to a given height.

• Journal of the Korean Home Economics Association
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• v.42 no.4
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• pp.187-194
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• 2004

The concentration of potato(Solanum tuberosum L.) glycoalkaloids(PCA) (i.e., ${\alpha}$-chaconine and ${\alpha}$-solanine) in Korean cultivated potato plant, and in the different varieties, parts and weights of the potato tubers, were determined by high-performance liquid chromatography(HPLC). The highest concentrations of PGA in potato plants were found in the roots, followed by the stems and leaves. A large quantity of PGA existed in the periderm of 'Atlantic' potatoes, whereas 'Irish Cobbler' contained the lowest amount in five cultivated potato tubers.'Irish Cobbler' potatoes were divided into three parts and the PGA content in each part was determined. It was found that both of the end parts of the potatoes contained higher PGA than the middle part. The PGA contents in four different sizes of potatoes increased toward the smaller size. Thesignificantly high level of PGA was contained in the smallest size potato tubers, which have been used widely for Korean cooking.

• Journal of the Korean Society for Nondestructive Testing
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• v.35 no.1
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• pp.1-11
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• 2015

In this study, an online seed potato sorting system using a visible and near infrared (40 1100 nm) transmittance spectral technique and statistical model was evaluated for the nondestructive determination of infected and sound seed potatoes. Seed potatoes that had been artificially infected with Pectobacterium atrosepticum, which is known to cause a soil borne disease infection, were prepared for the experiments. After acquiring transmittance spectra from sound and infected seed potatoes, a determination algorithm for detecting infected seed potatoes was developed using the partial least square discriminant analysis method. The coefficient of determination($R^2_p$) of the prediction model was 0.943, and the classification accuracy was above 99% (n = 80) for discriminating diseased seed potatoes from sound ones. This online sorting system has good potential for developing a technique to detect agricultural products that are infected and contaminated by pathogens.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.183-187
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• 2006

Surface browning, caused by cutting and other wound during minimal processing, is very important quality criterion to consumers. Shelf-life of fresh-cut potatoes was extended using natural antibrowning treatments. Fresh-cut potatoes dipped with licorice and green tea extracts were packed with LDPE film and stored at $4^{\circ}C$ for 14 days. Quality characteristics of fresh-cut potatoes were investigated during storage. During storage, L value decreased and PPO activity increased. PPO showed the lowest activity at around 7 days storage, during which browning was effectively inhibited in licorice- and green tea extract-treated potatoes. Total phenol and chlorogenic acid contents increased for 7 days. Results suggest natural licorice extracts with ascorbic acids are effective antibrowning agents for maintaining quality of fresh-cut potatoes.