• Korean Journal of Plant Resources
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• v.13 no.3
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• pp.219-226
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• 2000

The experiments were conducted to investigate the characteristics of the seed germination and the bulb dormancy in Korean-native Allium victorialis L. by the physicochemical treatments. The characteristics of two Allium victorialis seeds was similar in shape, color and threshing but different in other characters. Weight of 1,000 grains in Ullrung-native was 14.8g corresponding to 2.1 times as compared with Odae-native. Seeding immediatly after seed collection of Ullrung-native only germinated and chemicals didn't affect in germination improvement. The germination rate, average days to germination and coefficient of germination of Ullrung-native was 86%, 42 days and 2.05 at the dark condition of control, respectively. The germination rate, average days to germination and coefficient of germination of Odae-native was 70%, 47 days and 1.5 at the dark condition of control and 82%, 47 days, 1.75 at the light condition after 5$^{\circ}C$ prechilling for 30 days, respectively. The bedding days to reduce the physiological dormancy in the bulb of Odae-native assumed to be appropriate up to 45 days after the first prechilling.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.286-295
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• 2019

Red pepper seed (RPS) is commonly removed during the production of red pepper powder, which is contains large amounts of dietary fibers and is abundant in nutrients, readily available. In this study, we determined the effects of adding RPS powder on the physicochemical properties of emulsified meat products. Meat emulsion samples were prepared with pork hind leg meat (60%) and back fat (20%), iced water (20%), various additives, and RPS powder at different concentrations [0% (control), 1%, 2%, 3%, and 4%]. For the physicochemical properties, moisture and fat content, pH value, color, emulsion stability, cooking yield, appearance viscosity, and textural properties were examined. Addition of RPS induced significantly higher values in moisture content, pH, cooking yield, and a* values of the meat emulsion samples, regardless of the amount added. However, lower values were obtained for emulsion stability, cooking yield, and viscosity in samples with RPS powder at 3% or 4% among all groups. In general, addition of RPS powder at 1% and 2% led to the greatest values in viscosity of the meat emulsion samples. Higher values (p<0.05) in hardness and springiness were observed in samples with RPS powder at 4% and 3%, respectively. For gumminess, chewiness, and cohesiveness, the addition of RPS powder at 1%, 2%, and 3% induced the highest values (p<0.05) in the meat emulsion samples. These results showed that addition of RPS powder at optimum levels (2%) could be utilized to improve quality properties of emulsified meat products as a non-meat ingredient.

• Food Science and Preservation
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• v.12 no.6
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• pp.534-539
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• 2005

Effects of grapefruit seed extract and Ag ion solution on the keeping quality and shelf life of mungbean sprouts were investigated in terms of weight loss, gas composition, hardness, color, ascorbic acid content, and viable cell counts during storage. Packages with $30\;{\mu}m$ polypropylene(PP) film was applied for mungbean sprouts dipped in Ag ion solution, 50 ppm and 100 ppm GFSE, 50 ppm and 100 ppm GFSE in Ag ion solution and stored $5^{\circ}C$. Totally weight loss exceeded $1\%$ and no visible signs of shrivelling of mungbean sprouts were observed. GFSE in Ag ion solution treatment, resulting in mungbean sprouts of better visual quality, weight loss, color, ascorbic acid as compared to the control without dipping. A shelf life of 6 days was achieved with 100 ppm GFSE in Ag ion solution treatment.

• Korean Journal of Agricultural Science
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• v.25 no.1
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• pp.6-11
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• 1998

Bean sprout is one of the traditional vegetable in Korea and produced by sprouting soybean (Glycine max L.) cultivars. This experiments was conducted to investigate the ecological characteristics in collected small grain soybean lines from Chungnam province region. Thirty varieties were used in this study. Seed coat color of collected small soybean lines showed eight different types. Major seed coat color type was yellow as 8 lines of total 35 lines. The stem height, number of nodes and number of branches averaged 58.5 cm, 16.5 nodes and 11.8 branches, respectively. The average number of main stem pods and number of branching pod were appeared 43.1 and 62.7 respectively. One hundred seed weight averaged 9.9g which was lower than 10~12g of sprouting soybean cultivars as breeding goal of Korea. The average of node width showed 13.2cm and long stem open types and short stem close types were classified 1 line and 14 lines. The flower dates of collecting small soybean lines were between 8 Aug. and 13 Aug. and flowering duration was 74~85 days. The date of maturity were between 12 Sep. and 12 Oct., and maturity duration showed great variation among cultivated soybean lines.

• Food Science and Preservation
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• v.20 no.3
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• pp.372-378
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• 2013

The objective of this study was to evaluate the quality characteristics of mungbean starch gels that were prepared with different concentrations (0, 0.5, 1.0 and 1.5%) of peach seed powders (PSP), which exhibit antioxidant characteristics. Mungbean starch gel samples were prepared and subjected to quality characteristics such as moisture content, general components, color, texture profile analysis, total polyphenol contents, DPPH radical scavenging activity, and sensory qualities. The L-value and the a-value for color decreased significantly, whereas the b-value increased significantly as the PSP concentration increased (p<0.05). In the texture profile analysis, the mungbean starch gel with 1.5% PSP showed significantly lower degrees of hardness, cohesiveness, springiness, gumminess and brittleness (p<0.05). The total polyphenol content was highest in the 1.5% PSP to which mungbean starch gel was added, which also showed a higher than 70% DPPH radical scavenging activity level in a dose-dependent manner (p<0.05). In the sensory test of the mungbean starch gel, its sensory scores for flavor and taste were highest in the 0.5% PSP to which mungbean starch gel was added.

• Korean Journal of Breeding Science
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• v.42 no.3
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• pp.218-221
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• 2010

'Anyu', a perilla (Perilla frutescens (L.) Britton) cultivar for edible seed was developed by the Department of Functional Crop Science, National Institute of Crop Science, RDA in 2008. It was originated from the cross between a pedigree of YCPL1824 as a female and SF9225-3-1 as a male parent in 1998. 'Anyu' can be characterized by purple flower color and brown grain color. 'Anyu' showed semi-dwarft type with 120 cm height, and has lodging tolerance. Maturing date of 'Anyu' was September 24, which is 15 days faster than that of 'Saeyeopsil'. The early maturity of this new cultivar showed a great advantage to various planting system with other crops. This new cultivar has high oil content (45%) and high linolenic acid in the fatty acid composition. The yield potential of 'Anyu' was about 0.9 ton/1ha in the regional yield trial.

• Korean journal of food and cookery science
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• v.16 no.4
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• pp.321-327
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• 2000

Puchu (Allium odorum L.) Kimchi was prepared in 5 different conditions and the color(chlorophyll and carotenoids) and textural properties were measured during fermentation up to 43 days at 10$^{\circ}C$. The 5 preparation conditions which varied depending upon the sub-ingredients were as follows: to add salt (treatment A), soybean sauce(treatment B), soybean sauce and perilla seed powder (treatment C), anchovy sauce(treatment D), and anchovy sauce and glutinous rice paste(treatment E). Residual contents of chlorophyll and carotenoid decreased with the lapse of fermentation time, especially in treatments D and E. Value“a”indicating the degree of greenness in Hunter's color value decreased with the lapse of fermentation time, especially in treatment E. The contents of total soluble pectin and total soluble solid increased during fermentation.

• Korean Journal of Agricultural Science
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• v.41 no.2
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• pp.107-112
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• 2014

Coloring agents in food materials plays important roles in the development of attractive products as well as in the functionality of food such as antioxidant or vitamin supplementation. Carrot has been used as an orange coloring agent in the decoration of food but also a major source of vitamin A complex. Though orange has been considered a typical color of carrot, the Rainbow carrot has been developed recently, which exhibit the various colors such as red, pale yellow, purple, orange or their mixtures. After categorization onto 8 groups by their colors, vitamin A complex (${\beta}$-carotene, lycopene and lutein) and soluble sugars (glucose, fructose, and sucrose) have been analyzed in carrots. The ${\beta}$-carotene was abundant in the groups of orange (Group-O) or groups with the orange color (group-OP, and group-YOP). The content of lycopene content was exclusively high in the red color carrot (group-R). The highest lutein contents were observed from the yellow-purple (group-YP) group. Meanwhile, little amounts of lycopene and ${\beta}$-carotene were observed in yellow-purple (group-YP) nor yellow (group-Y) on yellow (group-Y). Among the reducing sugars in 'rainbow carrots', the amount of sucrose was two times higher than those of fructose and glucose. However, the content of glucose, fructose and sucrose as well as the total reducing sugars did not differ between color groups suggesting little variations on their tastes.

• Korean Journal of Plant Resources
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• v.18 no.1
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• pp.179-185
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• 2005

This study was conducted to evaluate the major agronomic characteristics Korean of 85 and Chinese Jilim Province of 5 local varieties of perilla at Chungbuk Agricultural Research and Extension Services in 2001. Perilla accessions examined were classified into three maturity groups, i.e, early, medium, and late maturity group of $19\;(23\%),\;57\;(67\%)$, and $9\;(10\%)$ accessions, respectively. The early and late maturity groups mainly consisted of collections from middle-northern area and southern area, respectively, while the medium group consisted of accessions from all over the country. But chinese Jilim collection wad all mediumgroup. Average 1,000-seed weight(TSW) was 2.7 g. TSW of the collection from Hamyang was the greatest a 3.9g, while the TSW of Pyungchang collection was the smallest as 1.7g, and most of collections produced medium and small seeds. Perilla accessions with greate 1,000-seed weight seemed to be belonged to the late maturity group. Chinese collection was 2.2 to 3.19g and overage was 2.6g in average. Accodingly TSW hadn't more variegation than Korean. Seed coat colors of gorilla accessions were dark brown$(30\%)$, brown$(55\%)$ and gray brown$(6\%)$, respectively. Among seed coat colors, brown color consisted of $91\%$. Chinese was dark brown$(20\%)$, brown$(80\%)$ in color. Positively correlated that stem height, the number of nodes, branches and flower clusters with Korean and Chinese collection, capsules per flower cluster and the length of flower cluster with Korean collection and 1,000-seed weight and maturing period, flower clusters, stem height and the number of nodes with Chinese collection. And negatively correlated that the number of capsules per flower cluster and 1,000-seed weight with Korean collection and the length of flower cluster, stem height, branches, the number of nodes and flower clusters with Chinese collection.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.399-405
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• 2012

This study was carried out to investigate the effect of safflower seed powder on the physicochemical characteristics of ground pork during refrigerated storage. Three types of ground pork were evaluated: 20% pork fat added (PF, control), 10% pork fat and 10% added safflower seed powder (PFS), and 20% added safflower seed powder (SS). The pH increased during storage, but decreased after 10 days of the storage (p<0.05). The pH was lower in PFS and SS than that in PF after 10 days of storage (p<0.05). The TBARS (2-thiobarbituric acid reactive substances) values increased with longer storage period (p<0.05), and those of PF, PFS and SS were 1.186, 0.686 and 0.577 mg MA/kg, respectively, after 10 days of storage. The $L^*$ values for external color of PF and PFS decreased (p<0.05), but that of SS was not significantly different after a longer storage period. The $a^*$ values decreased (p<0.05), but the $b^*$ values were not significantly different with longer storage period. The $L^*$ values for internal color of PFS and SS decreased (p<0.05), but that of PF was not significantly different with longer storage period. The $a^*$ value of PF decreased (p<0.05), but that of SS increased with longer storage period. The $b^*$ value decreased (p<0.05), but those of PFS and SS were not significantly different with longer storage period. Water holding capacity decreased with longer storage period, and that of SS was the highest (p<0.05). Cooking loss of PFS and SS was not significantly different with longer storage period, and that of PF was the highest (p<0.05). The reduction in diameter of the samples was not significantly different with longer storage period, and that of PF was the highest (p<0.05). Hardness and chewiness of samples increased, but springiness and cohesiveness decreased with longer storage period (p<0.05). Replacing animal fat with safflower seed powder was effective and may be useful as an innovative meat product.