• Food Science and Preservation
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• v.23 no.7
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• pp.1065-1073
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• 2016

This study investigated the sensory attributes and quality characteristics of Fuji apples based on market commodity price to provide data for quality index of Fuji apples. Samples were purchased from the Garak market (Seoul Agro-Fisheries & Food Corporation) and divided into four groups depending on the price such as group A, B, C, D. There were no significant differences in their volume and weight among groups. In the soluble solid content and total free sugar, A and B group (high price) showed higher content than those of C and D (low price) group. And also, the A group and B, C, D group showed 386.29 mg% and 320.09~359.28 mg% in the total organic acid content, respectively. As an sensory evaluation results, A group and B group were evaluated higher score than those of C and D group in the uniformity of red color and glossiness of skin and unique apple sensory attributes using quantitative descriptive analysis. Consumer test showed similar to quantitative descriptive analysis results in the various sensory attributes. In the analysis results between quality characteristics and sensory attributes of Fuji apples, total acceptability was correlated positively with titratable acidity (r=0.58), soluble solid (r=0.89), soluble solid content/titratable acidity ratio (r=0.42), total free sugar (r=0.36) and total organic acid (r=0.38). Based on principal component analysis of apple's quality characteristics, apples were primary separated along the first principal component (pH, acidity, soluble solid content, total free sugar, organic acid), which accounted for 66.01% of total variance. In addition, principal component analysis of sensory evaluation revealed a total variance for the quantitative descriptive of 55. 65% and a total variance for the consumer test of 55.84%.

• Korean Journal of Plant Resources
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• v.25 no.5
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• pp.624-632
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• 2012

As there have been lately many worldwide resource challenges such as potential exhaustion of fossil fuels, sudden rise of oil price and ever-rising grain pricing due to global food crisis, there have been more interests focused on recycling vegetable oils and fats into clean natural fuel and producing new resources based on waste cooking oil as a part of reusing waste resources. An Experiment was performed by using ratio of 50:50, 75:25 (w/w) mixture of based rapeseed oil, camellia oil, and olive oil. 50:50, 25:75 (w/w) mixture of based palm oil. The result was that the oleic acid ($C_{18:1}$) got the lowest percentage of 42.8%, when we combined the mixture of rapeseed oil and soybean oil. While the highest percentage of 72.1% was when the mixture of camellia oil and rapeseed oil were combined at 50:50 ratio. In 75:25 (w/w) case, mixture of rapeseed oil and soybean oil got the lowest. The highest ratio was the mixture of camellia oil and olive oil. Based on the component of palm oil, the total saturated fatty acid was decreased. It is expected that stabilizing oxidation through controlling of fatty acid after mixture and that liquidity at a low temperature. The acid value indicated that stabilizing oxidation got a range of highest to lowest. Camellia oil ranked as the highest, followed by olive oil, and the oil seeds as the lowest in rank. Controlling iodine value through mixture and improvement of stabilizing oxidation will provide a good quality. The quality of color has no significant change about mixture in ratio and maintenance. The reduction of the cost of refining process is expected by controling of mixture ratio at biodiesel production in the future.

• Korean Journal of Plant Resources
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• v.25 no.1
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• pp.156-168
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• 2012

Chrysanthemum is a cut flower species that normally lasts for 1 to 2 weeks, in some cases 3-4 weeks. This has been attributed to low ethylene production during senescence. Reduction in cut flower quality has been attributed to the formation of air embolisms that partially or completely blocks the water transport from the vase solution to the rest of the cut flower stem, increasing hydraulic resistance which may cause severe water stress, yellowing, wilting of leaf, and chlorophyll degradation. Standard type chrysanthemum can be harvested when buds were still tightly closed and then fully opened with the simple bud-opening solution. Standard type chrysanthemum can also be harvested when the minimum size of the inflorescence is about 5-6 cm bud which opened into the first flower full-sized flower. While spray varieties can be harvested when 2-4 most mature flowers have opened (40% opening). Cut flowers are sorted by stem length, weight, condition, and so on. Standard chrysanthemum is 80 cm length for standard type and 70cm for spray type. Pre-treatment with a STS, plant regulator such as GA, BA, 1-MCP, chrysal, germicide, and sucrose, significantly improved the vase life and quality of cut flowers. It is well established that vase solutions containing sugar can improve the vase life of cut chrysanthemum. Chrysanthemum is normally packed in standard horizontal fiberboard boxes. Chrysanthemum should normally be stored at $5{\sim}7^{\circ}C$. Precooling resulted in reduction in respiration, decomposition, and transpiration activities as well as decoloration retardation. There was significant difference between "wet" storage in 3 weeks and "dry" storage in 2 weeks. In separate pulsing solution trials, various germicides were tested, as well as PGRs to maintain the green color of leaves and turgidity. Prolonging vase life was attained with the application of optimal solution such as HQS, $AgNO_3$, GA, BA and sucrose. This also retarded senescence in leaves of cut flower stems. Fresh cut chrysanthemum can be transported using a refrigerated van with $5{\sim}7^{\circ}C$. Increasing consumption and usage of cut chrysanthemum of various cultivars would require efficient transport system, and effective information exchange among producer, wholesaler, and consumer.

• Korean Journal of Plant Resources
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• v.25 no.4
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• pp.473-481
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• 2012

This study was conducted to investigate the contents of ginsenosides and physiochemical properties of Panax ginseng after 9 times steaming and drying treatment by using the new auto steamer which is more fast and simple than previous report. In the process of steaming and drying, the content of six major ginsenosides such as Rg1, Re, Rb1, Rc, Rb2 and Rd were gradually decreased. On the other hand, the content of seven minor ginsenosides includes Rh1, 20(S)-Rg2, 20(R)-Rg2, 20(S)-Rg3, 20(R)-Rg3, Rk1 and Rg5 were gradually increased. We observed the protopanxadiol ginsenosides such as Rb1, Rb2, Rc and Rd were converted into 20(S)-Rg3, 20(R)-Rg3, Rk1 and Rg5; similarly protopanxatriol ginsenosides of Rg1 and Re were converted into Rh1, 20(S)-Rg2 and 20(R)-Rg2. Based on the result of fresh ginseng, the contents of reducing sugar, acidic polysaccharide and total phenolic compounds were gradually increased and reached to maximum at 7 times repetitive steaming process of the fresh ginseng. Whereas DPPH radical scavenging activities were gradually decreased to 68% at 7 times steaming. New auto 9 repetitive steaming and drying process has similar production with original methods, but content of benzo(a)pyrene were not almost detected comparatively taking less time. The present results suggested that this method is best for the development of value-added ginseng industry related products.

• Korean Journal of Plant Resources
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• v.24 no.4
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• pp.413-418
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• 2011

This study was carried out to establish a proper cultivation site and diagnose the drought-tolerance of Aster scaber and Synurus deltoides leaves by using Pressure-volume curves. In order to measure pressure-volume (P-V) curves, Aster scaber and Synurus deltoides were cut off above ground part and the tip of the cutting were placed in water, which was covered with a plastic bag. Samples were kept overnight (about 12 hours) in darkness at room temperature (20~25$^{\circ}C$) to achieve maximal turgor (full saturation). The pressure in the chamber was gradually increased from 0.3MPa to 1.8MPa by nitrogen gas. After measured, leaf samples were dried at 80$^{\circ}C$ for 48 hours and dry weight of each samples were determined. The result of the original bulk osmotic potential at maximum turgor ${\Psi}^{sat}_o$ sat was lower -0.8 MPa in Aster scaber leaves than -0.7 MPa Synurus deltoides leaves. Also the osmotic potential at incipient plasmolysis ${\Psi}^{tlp}_o$ in Aster scaber leave was -0.9 MPa. In contrast, the value of maximum bulk modulus of elasticity $E_{max}$ of Aster scaber leaves were approximately two folds higher than that of Synurus deltoides leaves. The values of the relative water content at incipient plasmolysis $RWC^{tlp}$ are all above 90% showing that the function of osmoregulation is somewhat better, and Vo/DW, Vt/DW, Ns/DW of Synurus deltoides leaves were approximately 1~2 times higher than that of Aster scaber leaves. Thus, responses to water relations of Aster scaber and Synurus deltoides such as ${\Psi}^{sat}_o$, ${\Psi}^{tlp}_o$, $E_{max}$, ${\Psi}_{P,max}$, $RWC^{tl}$ were shown that the Aster scaber leaves was slightly higher drought-tolerance than Synurus deltoides leaves. However, in both of Aster scaber and Synurus deltoides, occurring incipient plasmolysis at the high water content, have a relatively lower drought-tolerance property indicating that growth of these plants are cultivated appropriate in high moisture soil sites.

• Korean Journal of Plant Resources
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• v.27 no.1
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• pp.102-109
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• 2014

This study was carried out to investigate the effects of diffused light materials on marketable yield and quality of sunlight dried red pepper in plastic film house. The after ripening methods were composed of 3 treatments; using electric bulk dryer (Bulk), sealing house (House), and PE sealing. The diffused light materials were control, tent, shading 35% (Shading net), white polypropylene (PP (white)), and black polypropylene (PP (Black)). The marketable yield was high in order of Bulk as 300 g, House as 275 g, and PE sealing as 112 g. The redness of PE sealing was the highest as 17.85 and that of Bulk was the lowest as 10.65. There was significant difference in redness among the treatments. The moisture content of red pepper was the most rapidly reduced in control, and was the most slowly reduced in Shading net treatment. The marketable yield index was the higher in PP (white) as 114% than control. The redness had a significant difference in PP (Black) and tent compared to the other treatments. The capsaicin content showed the highest as $160mg{\cdot}100g^{-1}$ in PP (white) treatment. Conclusively, the most effective method for sunlight drying red pepper was House with PP (White) treatment. It delayed drying for 2 days but increased marketable yield at 114% than control when sunlight dried red pepper in plastic house. Our results also provided an optimized method for improvement of drying red pepper with sunlight, and will be useful for further drying red pepper research.

• Korean Journal of Plant Resources
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• v.27 no.1
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• pp.1-10
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• 2014

Essential oils of various plants have been known for potential biological effects such as antibacterial, antifungal, spasmolytic, antiplasmodial activities and insect-repellent property. Recently, the essential oils have attracted considerable interest in oral disease therapy. This essential oil has been known as being effective on easing sick house syndrome, giving forest aroma therapy effect and acting as repellent against pest. The essential oil of Pinus koraiensi, a native plant from Hongcheon-gun, Gangwon-do, was obtained by hydrodistillation. In light of its medicinal importance, in this study its composition, antibacterial activity and the reducing effect of offensive odor have been analyzed. The composition of essential oil was determined by GC and GC-MS. We have identified 14 compounds, of which 1R-${\alpha}$-pinene (19.38 %), 3-carene (10.21 %), camphene (9.82 %), limonene (9.00 %), bicyclo[2,2,1] heptan-2-ol (8.76 %) and ${\beta}$-phellandrene (7.98 %) were the main components. Essential oils from P. koraiensis, Chamaecyparis obtusa, Abies holophylla and Pinus densiflora were compared in terms of alleviating effect of malodors caused from formaldehyde, ammonia, trimethylamine and methylmercaptan. P. koraiensis essential oil was found to decrease the amounts of ammonia and trimethylamine by 75.17 % and 77.36 %, respectively. Antibacterial activity against Streptococcus mutans and Streptococcus sobrinus, which were known as oral cavity inducer, was investigated using the paper disc agar diffusion method. The inhibition zone was observed against S. mutans (5.97 mm) and S. sobrinus (1.40 mm), respectively. P. koraiensis essential oil shown effective deodorization and inhibitory activity against oral cavity in this study might be potential material in oral sanitary industry.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.636-641
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• 2005

Mulberry leaves, high in dietary fiber and some nutritional materials, are thought to have hypocholesterolemic effect. Therefore, effect of mulberry leaf powder on serum lipid profiles were studied using rats with diet-induced hypercholesterolemia. Male Sprague-Dawley rats were fed AIN-93 diet (control group), and diets containing high-cholesterol and 0% mulberry leaves powder, high-cholesterol and 5% mulberry leaves powder, and high-cholesterol and 10% mulberry leaves powder for 4 weeks. Hypercholesterolemia was induced by adding 1% cholesterol and 0.5% cholic acid to all diets except in control group. Although no differences were observed in food intake and initial body weight among groups, mulberry leaf treatment resulted in significant decreases in food efficiency ratio and body weight gain. Mulberry leaf treatment decreased serum lipid profiles, atherogenic index, cardiac risk factor, low density lipoprotein cholesterol ratio, serum aspartate transaminase, and liver lipid levels. High density lipoprotein cholesterol, total cholesterol, serum HDL-cholesterol, and fecal lipid levels increased, suggesting mulberry leaves could improve hyperlipidemia and liver action, thereby proventing cardiovascular disease.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.183-188
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• 2005

Effects of co-solvent polarity, citric acid, pressure, temperature, run time, and co-solvent ratio on extraction of major flavonoids from Lonicera Flos were investigated using supercritical fluid $CO_{2}(SF-CO_{2})$. HPLC analysis revealed addition of pure methanol resulted in low extraction yield of major flavonoids, luteoloin (Lu), Quercetin (Qu), Apigenin (Ap). Under same condition, as co-solvent polarity increased, yields of major flavonoids increased gradually, At optimum co-solvent extraction condirion of 60% aqueous methanol (10%, v/v), yields of Lu, Qu, and Ap were 42.09, 28.18, and 3.49 mg/100 g, respectively. Addition of citric acid to 60% aqueous methanol gave higher, with addition of 1% citrie acid resulting in highest yields of 63.2 (Lu), 39.35 (Qu), and 5.79 (Ap) mg/100 g. Optimum extraction conditions of major flavonoids were 200 bar, $50^{\circ}C$, 60 min, and $CO_{2}$-methanol-water(20: 1.8: 1.2).

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.279-286
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• 2005

Microbial contamination origin of Kimbab was determined using nine types of ready-to-use ingredients, three each from animal, seafood, and vegetable sources. Effect of radiation on microbiological safety was also investigated. Total aerobic bacteria were not detected in seasoned beef, ham, and seasoned burdock, whereas 3.50, 5.41, 8.83, and 5.07 log CFU/g were detected in surimi gel, seasoned and blanched spinach, dried laver, and cucumber, respectively. Total aerobic bacterial and mold numbers were 8.73 and 5.08 log CFU/g in prepared Kimbab. Gamma irradiation reduced level of contaminated aerobic bacteria and mold population in Kimbab and its ingredients, Salmonella mutagenicity assay (Ames test) showed Kimbub ingredients irradiated at 10 kGy did not show any mutagenicity. These results indicate ready-to-use kimbab ingredients were mostly responsible for total aerobic bacteria and mold population of Kimbab, and low dose irradiation and low temperature storage ($10^{\circ}C$) effectively ensured microbiological safety of Kimbab and ready-to-use ingredients.