• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.9
• /
• pp.1340-1345
• /
• 2010

The study investigated on quality characteristics of pan breads prepared with 0, 1, 3 and 5% flowering cherry (Prunus serrulata L. var. spontanea Max. wils.) fruit powder. The pH of dough and bread decreased with the addition of flowering cherry fruit powder, whereas the weight of bread increased. The volume, specific volume and baking loss rate of the breads decreased as flowering cherry fruit powder levels increased. The volume of dough during fermentation of bread containing flowering fruit cherry powder was smaller than those of the dough without flowering cherry fruit powder. Lightness (L) and yellowness (b) of breads crumb and crust color were decreased as the concentration of flowering cherry fruit powder increased; however, the redness (a) was increased. In the texture analyzer measurement, hardness and chewiness of the breads were significantly increased by adding the powder but cohesiveness was decreased. There was no significant difference in springiness. The antioxidative activity measured by DPPH radical scavenging activity of bread increased as the concentration of flowering cherry fruit powder increased. The bread containing 3% flowering cherry fruit powder has acceptable sensory properties. such as color, smell, taste, chewiness, texture and overall acceptability. The results exhibited that adding the flowering cherry fruit powder into the bread increased antioxidant activity, and the highest quality improvement was obtained by incorporating 3% flowering cherry fruit powder into the bread formula.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.10
• /
• pp.1378-1383
• /
• 2011

This study investigated the antioxidant activity of ethanolic extracts of 1~20 kGy-gamma irradiated flowering cherry fruit (Prunus serrulata L. var. spontanea Max. wils.). The total phenolic compound content was highest (30.35 mg/g) in the 10 kGy sample, but there was no consistent trend matching the increase or decrease of gamma irradiation. Radical scavenging activity using DPPH (2,2-diphenyl-1-picrylhydrazyl) showed that gamma-irradiated samples were better than non-irradiated samples and that the 10 kGy-gamma irradiated sample was the best ($IC_{50}$ 327.52 ppm). In reducing power, gamma-irradiated samples induced higher activities than non-irradiated samples at concentrations below 2.5 mg/mL, and the sample with the highest activity was the 20 kGy-gamma irradiated sample. In nitrite-scavenging ability, both gamma-irradiated and non-irradiated samples showed high activity (73~94%) at pH 1.2, 3.0, and 4.2. Also, the nitrite-scavenging ability of gamma-irradiated samples was significantly different from that of the control at pH 1.2. The FRAP value of the 3 kGy-irradiated sample also showed the highest value of 0.38 mM. Our results indicate that gamma irradiating the ethanolic extracts of flowering cherry fruit increases the antioxidant activity at some of the radiation doses. Therefore, it suggests that gamma irradiation could increase biological activity and be used effectively in food manufacturing and related industries.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.1
• /
• pp.110-115
• /
• 2010

The purpose of this study was to investigate the effect of adding various concentrations of cherry powder(obtained from freezed dried fruit of Prunus serrulata L. var. spontanea Max. wils.) on the physicochemical, antioxidant, and sensory characteristics of jelly. The pH of the jelly decreased significantly with the addition of cherry powder. The sugar content of the jelly increased significantly (p<0.05) with cherry powder added more than 7%. The Hunter color L-values decreased significantly (p<0.05) by the addition of cherry powder, and a- and b-values increased by the addition of cherry powder compared to the control, but there were no constant changes with increasing amounts of cherry powder. For the textural characteristics, the addition of cherry powder significantly (p<0.05) increased the hardness, chewiness and gumminess but there were no significant difference (p<0.05) in the springness and cohesiveness. The antioxidative activity measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity of jelly increased as the concentrations of cherry powder increased. The jellies containing 1 and 5% cherry powder had acceptable sensory properties, such as color, flavor, taste, texture, and overall quality. In consideration of the antioxidant properties and sensory characteristics, the highest quality improvement was obtained by adding 5% (w/w) of cherry powder into the jellies.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.9
• /
• pp.1229-1236
• /
• 2009

This study was performed to examine the quality characteristics of the curd yogurt with different contents (0.5$\sim$2.0% (w/v)) of cherry powder (obtained from freeze-dried fruit of Prunus serrulata L. var. spontanea Max. wils.). Yogurt was fermented with two kinds of lactic acid bacteria (Streptococcus thermophilus, Lactobacillus bulgalicus) at $40^{\circ}C$ for 18h. During the period of 14 days of storage ($4^{\circ}C$, 14 days), acid production (pH and titratable acidity) of the yogurts increased significantly with the addition of cherry powder. The sugar content of the yogurts prepared with cherry powder increased but cherry powder yogurts presented lower viscosity values than the control. Hunter color values, lightness (L) and yellowness (b) of yogurt colors decreased as the concentration of cherry powder increased, whereas the redness (a) increased. Lactic acid bacteria of yogurts increased with the addition of cherry powder and all samples had increasing levels of lactic bacteria over the storage period. The sensory properties, such as flavor, taste, viscosity, and overall acceptability, of the yogurts containing the 1.0% cherry powder were superior to the control sample. Consequently, the optimal quality achieved in these experiments was yogurt with 1.0% cherry powder added.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.11
• /
• pp.1600-1605
• /
• 2009

Cherry powder (obtained from ground fruit of Prunus serrulata L. var. spontanea Max. wils.), which is a natural functional material, was used in dark & white chocolate manufacturing at different concentrations from 0, 3, 6 and 9%. The moisture content of the cherry powder chocolate was significantly higher than the control; however, pH of chocolate was decreased significantly with the addition of cherry powder. Lightness (L), redness (a) and yellowness (b) of chocolate decreased as the concentration of cherry powder increased. The hardness was decreased with the increasing cherry powder. As the amount of cherry powder increased, total phenol content, DPPH radical scavenging activity increased. Color, smell, taste, hardness, texture and overall acceptability of chocolate were significantly higher in the chocolate containing 3% cherry power. Results suggest that the optimal amount of cherry powder added in the manufacturing of chocolate was 3% of the total weight.

• Journal of Korean Society of Forest Science
• /
• v.86 no.4
• /
• pp.489-501
• /
• 1997

This research was conducted to analyze the influence of the environmental factors on water quality such as pH, dissolved oxygen, and electrical conductivity of rainfall, throughfall, soil water(A and B layer), and stream water quality at a small forested watershed. Rainfall, throughfall, soil water(A and B layer), and stream water were sampled at the study sites in Kwanak Arboretum, Seoul National University in Mt. Kwanak for 14 months(Jul. 1, 1996~Aug. 31, 1997). Average rainfall pH value was 6.06(ranged from 5.02 to 6.60). Acid rain frequency(less than pH 5.6) was 16.7%. The lowest rainfall pH value was 5.02. Average of pH values in hydrological processes were decreasing in the following order, stream water>soil water [Prunus serrulata var, spontanea(B layer>A layer)]>throughfall(Prunus serrulata var. spontanea)>soil water [Carpinus laxiflora(B layer >A layer)]>throughfall(Carpinus laxiflora)>rainfall>soil water [Pinus rigida(B layer>A layer)]>throughfall(Pinus rigida). pH values of throughfall in Prunes serrulata var. spontanea and Carpinus laxiflora were higher in Pines rigida. Average of dissolved oxygen values in hydrological processes were decreasing in the order, stream water>throughfall(Carpinus laxiflora>Prunus serrulata var, spontanea>Pines rigida)>rainfall>soil water [Prunes serrulata var. spontanea(A layer)>Pines rigida(A layer)>Carpinus laxiflora(A layer)>Prunes serrulata var. spontanea(B layer)>Pines rigida(B layer)>Carpinus laxiflora(B layer)]. And average electrical conductivity values in hydrological processes were decreasing in the order, soil water (B layer>A layer)>throughfall(Pinus rigida>Prunes serrulata var, spontanea>Carpinus laxiflora)>stream water>rainfall. Multiple regression equations of electrical conductivity and $Mg^{2+}$, $Na^+$, total amount of cation, total amount of ion, and no. of before non-rain days in rainfall, throughfall, soil and stream water shows high significance(Multi R; 0.84).

• Journal of Korean Society of Forest Science
• /
• v.60 no.1
• /
• pp.1-9
• /
• 1983

The leaves and young shoots of several broad leaf trees infected with powdery mildew fungi were collected and observed for the purpose of seeking for the host plants and identifying its pathogenic fungi in the arboretum of Forest Research Institute, Seoul from October to November 1982. Of these, Prunus serrulata var. spontanea, Prunus padus, Celastrus flagellaris, and Fraxinus ${\times}$ chiisanensis were found out to be new host plants of powdery mildew fungi in korea. Morphological characteristics of imperfect state and perfect state of powdery mildew fungi on 4 new host plants were examined. These pathogenic fungi were identified as Podosphaera tridactyla, Uncinula sengokui, and Uncinula fraxini.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.5
• /
• pp.574-579
• /
• 2009

Physicochemical properties of flowering cherry (Prunus yedoensis, Prunus sargentii, Prunus lannesiana, Prunus cerasus) fruits were evaluated. The moisture contents were the highest in fruits of Prunus cerasus; crude protein ranged from $0.19{\sim}1.49%$ and crude fat ranged from $1.00{\sim}2.66%$. The fruits of Prunus lannesiana included higher contents of crude ash compared with those of other cultivars. The mineral contents of Prunus lannesiana fruits were the highest in Ca, K, Mg, Fe, and Mn. The amino acid contents of only methionine was the highest in fruits of Prunus sargentii (1.64 mg/L). Other amino acids were the highest in fruits of Prunus cerasus. The Brix value was the highest in fruits of Prunus yedoensis, followed by fruits of Prunus sargentii, Prunus lannesiana, and Prunus cerasus. Organic acid contents ranged from $3.42{\sim}4.18%$. Anthocyanin contents were the highest in fruits of Prunus sargentii in methanol extract. Therefore oriental cherry commensurates with development of nature pigment and functional foods. Especially, Prunus cerasus was greater than other cultivars.

• 한국생활과학회:학술대회논문집
• /
• 2010.05a
• /
• pp.156-157
• /
• 2010

• Journal of the Korea Furniture Society
• /
• v.12 no.1
• /
• pp.11-20
• /
• 2001

To investigate weathering and surface characteristics of coating film on lumbers coated with Hwangchil(varnish of Dendropanax morbifera), we carried out to investigate the resistance against discoloration, value of crack and surface characteristics of coating films on seven domestic lumbers and those of four introduced tropical lumbers. There was investigated to evaluate the properties of coating films by the varnish of Dendropanax morbifera. There was insignificant correlations between the hardness and moisture contents of each lumber treated by the varnish. There was no significant correlations between the thickness of coating film and the hardness, either. Although we investigated 11 wood species, we found only three species as resistance wood species against discoloration; Diospysos spp., Abies holophylla and Ulmus davidiana. The crack of coaing films was the largest on Zelkova serrata followed by Juglans sinensis, Cercidiphum japonicum, Tectona grands, Ulmus davidiana, Guibourtia tessmannii, Diospysos spp. and Dalbergia latifolia. However, there was no crack of coating films on the lumbers of Juniperus rigida, Prunus serrulata var. spontanea and Abies holophylla. The crack of coating film showed positive correlations with the thickness of coating film and hardness. The surface characteristics of the coating films evaluated on the basis of $R_{a}$ values indicated the lumbers of Ulmus davidiana($0.14{\;}{\mu}m$), Juniperus rigida($0.1 5{\;}{\mu}m$), Guibourtia tessmannii($0.19{\;}{\mu}m$), Dalvergia latifolia($0.20{\;}{\mu}m$) and Diospysos spp.($0.20{\;}{\mu}m$), Cercidiphum japonicum($0.24{\;}{\mu}m$) as good species while there was insignificant differences between softwoods and hardwoods. Tectona grands, Prunus serrulata var. spontanea and Abies holophylla showed rough surface with $1.53~2.63{\;}{\mu}m$ of $R_a$ values. The four kinds of rough indices($R_a,{\;}R_z,{\;}R_{max}{\;}and{\;}R_q$) showed very low correlations with moisture contents with the correlation coefficients. The $R_a{\;}and{\;}R_{max}$ also showed slight relationship with hardness.