• Horticultural Science & Technology
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• v.30 no.1
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• pp.50-55
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• 2012

This study was carried out to evaluate the effect of pre-harvest factors on fruit quality and the incidence of storage disorders in 'Fuji' apple during CA storage. Incidence of storage disorders varied, depending on the growing regions, field conditions, and altitude of the orchards. Results indicated that fruit maturity may play a crucial role in the incidence and severity of flesh browning and watercore. The incidence of these storage disorders increased with fruit maturity until 180 days after full bloom (DAFB). In addition, occurrence of watercore was correlated with the incidence of flesh browning during CA storage. The incidence of flesh browning was positively correlated with the sum of the diurnal temperature range from September through October and amount of precipitation from August to October in 1996-1999 growing years. These results suggested that 'Fuji' apple should be harvested no later than 180 DAFB because the late harvested fruits were prone to development of watercore which was correlated with the incidence of flesh browing during CA storage in Korea.

• KSBB Journal
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• v.23 no.3
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• pp.271-275
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• 2008

Omija (Schizandra chinensis Baillon) has five lignans such as schizandrin, gomisin A, gomisin N, gomisin C and schizandrin C. Its major constituent, schizandrin, has a deterrent effect on nephrotoxicity of cisplatin, blood sugar and an ulcer of the stomach. In this study, we have investigated optimized extraction condition to make high functional beverage by quantifying schizandrin and measuring of browning index. Browning index was used as an index of color deterioration of anthocyanin. Browning index was decreased according to increment in extraction temperature and ethanol concentration. The optimum extraction time, extraction temperature and alcohol concentration levels were 3 hrs, $46^{\circ}C$ and 24% alcohol for high schizandrin concentration and desired browing index.

• Korean Journal of Microbiology
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• v.35 no.4
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• pp.296-301
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• 1999

A Bacillus strain from Korean soil was isolated and identified to be Bacillus licheniformis B1 through various biochemical tests, VITEK, and MIDI system analysis. The strain produced extracellular amylase and protease. Whether or not the strain can perform Chungkookjang fermentation with autoclaved soybean and Kanjang fermentation was determined in this study. In Chungkookjang fermentation, browining materials of strong anti-oxidant increased 8-fold, and 2-fold in Kanjang, compared with initiation material for fermentation. Maximal protease activity in Chungkookjang was observed one day after inoculation. Protease activities in Kanjang decreased to the half, and then maintained constant values during fermentation, probably due to the inhibitory effect of salt on protease activities. High molecular mass of nucleic acids was identified in Chungkookjang and Kanjang. Since the nucleic acids were not observed in autoclaved soybean, they seem to be originated from B. licheniformis B1. This study demonstrated successive fermentation of Chungkookjang and Kanjang by B. licheniformis B1 isolated from nature, and suggested possible development of food rich in browing and nucleic acids.

• The Korean Journal of Food And Nutrition
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• v.10 no.3
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• pp.382-386
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• 1997

In the present study, an attempt was made to investigate the effects of steeping treatment on browning of onion hydrolysate. After steeping treatment with solvents, phenols content of methanol and ethanol were showed 25.1mg/ml and 24.9mg/ml. And absorbance of methanol and ethanol was showed 0.26 and 0.22. L and b value of treatment with methanol and ethanol were lower than other solvents. Browning reaction of onion hydrolysate was decreased with increasing concentration of ethanol. Treatment of above 80% ethanol was effective to remove phenols and was showed a low color intensity. Treatment with 80% ethanol was more effective than addition of cystein to remove phenols and to decrease browing degree.

• Food Science and Preservation
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• v.3 no.2
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• pp.137-143
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• 1996

In order to produce the high-quality of dried red pepper with respect to a color and a taste we developed a automatic drier equipped with combined several heat energies(ADCHE). and compared the quality of ADCHE-treated red pepper with that of the pepper treated with conventional dryings such as natural, hot-air, and far-infrared ray dryings. The results obtained were as follows : (1) The contents of capsanthin varied significantly with drying methods within the range of 1.7 to 6. 4mg/g dry weight. The capsanthin level of red pepper treated with far-infrared ray drying was higher than that of the pepper treated with ADCHE showed the highest at 51.46mg/g dry weight of three drying methods. (2) As a result of determination of color intensity of-red-pepper using-a colorimeter, the red color intensity of the peppers was affected by drying methods irrespective of drying temperature, and especially a value of red pepper treated with ADCHE was appeared to be 19. 1, indicated that this pepper have the most bright color intensity. (3) The contents of soluble browing subatances increased with a increase in drying temperature, but L* value of red pepper treated with ADCHE was appeared to be 0.187, indicated that this red pepper have the most clear red color (4) The changes of capsanthin level of red pepper according to drying methodes did not show significantly, but generally a decreasing rate of capsanthin levels were lower in that order ADCHE

• Applied Biological Chemistry
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• v.25 no.3
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• pp.161-165
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• 1982

In order to find out pertinent methods for the acceleration of browing during ginseng processing, various treatments were made or fresh ginseng (Panax Ginseng C.A. Meyer) with sugars, amino acids and inorganic nitrogenous compounds and the extent of browning was measured. Among sugars tested, maltose resulted in the greatest acceleration of browning followed in decreasing order by glucose and lactose, whereas pentoses, fructose, sucrose and raffinose had negligible effect. A marked browning occurred in ginseng treated with basic amino acids, while the extent of browning was not greatly increased when ginseng was treated with aliphatic amino acids, hydroxy amino acids, or acidic amino acids used in the experiment. Among treatments with sugar-amino acid mixture, a mixture of glucose with glutamic acid gave the greatest acceleration. The brown color intensity gradually increased with an increase in glucose concentration for up to 0.5M. inorganic nitrogenous compounds enhanced the browning in general, and the effect varied greatly with the different compounds.

• Preventive Nutrition and Food Science
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• v.2 no.3
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• pp.232-235
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• 1997

This study was investigated to determine antimutagenic effects of enzymatic browning reaction products (PEBRPs) obtained by reaction of polyphenol compouns with oxidase extracted from potato. Catechol (Ca) PEBRPs showed the strongeest inhibitor effects with 90% inhibition on benzo-($\alpha$)-pyrene(B($\alpha$)P) induced mutagenesis in Salmonella typhimurium TA98, but he least with40% inhibition on the 2-aminofluorene (2-AF) induced mutagenesis in TA98. The strong antimutagenic activities with 80% inhibition were observed in the presence of 100$\mu\textrm{g}$/plate of hydroquinone(HQ)-PEBRP on the B($\alpha$)P or 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole(Trp-P-1) induced mutagenesis in TA98, whereas HQ-PEBRP showed the least antimutagenic effect on 2-AF-induced mutagenesis. The addition of 100$\mu\textrm{g}$ hydroxyhydroquinone(HHQ)-PEBRP to the plate led to approximately 82% inhibitory effects on 2-AF or Trp-P-1 induced mutagenesis in TA98, whereas the least antimutagenicity was obsrved in the4-nitroquinoline-1-oxide(4-NQO) induced mutagenesis in the presence of 100$\mu\textrm{g}$/plate of HHQ-PEBRP. More than 80% inhibiton were observed in the presence of 200$\mu\textrm{g}$/plate of Pyrogalol(Py)-PEBRP on the B($\alpha$)P or Trp-P-1 induced mutagenesis in TA98, but the least with 38% inhibition on 4-NQO induced mutagenesis in TA98. The results indicate that enzymatic browing reaction products of potato have a strong modulatory effect on mutagen induced mutagenesis in TA98.

• Journal of Mushroom
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• v.15 no.4
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• pp.195-201
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• 2017

We measured the antioxidant activities of Oak mushroom (Lentinula edodes) in browned sawdust medium under conditions of varying LED sources and amounts of light. Consequently, exposure to 200Lx blue LED resulted in highly efficient browning; the most efficient browning was shown at 200Lx, regardless of the type of luminous source. We identified that quantities obtained with the blue luminous source increased compared to those in other treatment plots. The DPPH radical scavenging test conducted to examine antioxidant activity revealed that the red luminous source caused high radical scavenging compared to efficient browning. The fruiting body for Nongjin-go, as a treatment plot with the highest scavenging, under a 400Lx red luminous source was $34.3{\pm}1.80%$ and that for 'Sanjo 701' at a 300lx red luminous source was $32.99{\pm}1.58%$. The polyphenol content, reported to be correlated with DPPH radial scavenging, showed no similar correlation in the 'Nongjin-go' variety. By contrast, 'Sanjo 701' showed a similar association.

• Korean Journal of Food Science and Technology
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• v.23 no.1
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• pp.52-56
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• 1991

The browning reaction of sugar derivatives, fructo-oligosaccharide, high maltose syrup(HMS), sorbitol and maltitol, and their effect on the appearance of jam and candy were investigated. The spectrophotometrie scanning of the absorbance between 230 nm and 700 nm could demonstrate the heat induced browning of the sugar derivatives. Fructo-oligosaccharide and HMS showed sharp increase in absorbance at 270-330 nm range by heating at $100{\sim}120^{\circ}C$ for 1 hr but sorbitol and maltitol did not show the increase in absorbance. When the pH was lowered red from neutral to 2.0, the absorbance of HMS and sucrose increased sharply, showing that these substances are relatively unstable in acidic heating compared to fructo-oligosaccharide. The addition of glycine enhanced the browing reaction of fructo-oligosaccharide and HMS, whereas little change was observed with sucrose, sorbitol and maltitol. These browning characterisitcs of sugar derivatives were reflected to the color development of apple jam and candy where they were used. Both fructo-oligosaccharide and HMS increased the yellowness of these products, while sugar alcohols reduced the yellowness compared to sugar.

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.622-626
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• 1991

Antioxygenic effects of browning reaction product(BRP) obtained from 2M L-ascorbic acid(AsA) solution by heating at $85^{\circ}C$ were investigated. BRP obtained from AsA solution(pH 2.30) without pH adjusting showed slightly antioxygenic effect. As heating time increased, powers of antioxygenic activity of BRP did not increase. Retained AsA after heating did not effect antioxygenic activity of AsA solution. After adjusting pH of AsA solution to 2.3, 4.0, 7.0, 9.0 and 11.5 respectively, BRP were obtained from these AsA solution by heating at $85^{\circ}C$ for 15 hrs. Among these BRPs, BRPs of pH 2.3 and 4.0 showed no antioxygenic effect, lower browning degree and higher retained AsA, but had stronger reducing power. While those of pH 7.0, 9.0 and 11.5 had stronger antioxygenic activity, higher browing degree and lower retained AsA, but showed weaker reducing power. After adjusting pH of AsA solution to 7.0, antioxygenic activities of BRP which was obtained from this AsA solution by heating respectively at $85^{\circ}C$ for 0, 3, 5, 10, 15 and 25 hrs increased in proportion to heating time.