• Title/Summary/Keyword: carrots

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A Survery of High School Students' Awareness of and Uses for Kimchi in Taegu Area (대구지역 고등학생들의 김치에 대한 인식 및 이용실태에 관한 연구)

  • 한재숙
    • Journal of the Korean Home Economics Association
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    • v.36 no.9
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    • pp.127-137
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    • 1998
  • The main purpose of this study is to provide a basic knowledge of Kimchi preferred by high school students and to improve high school students' Kimchi intake. A questionnaire survey was conducted on 1,056 high school students in Taegu area. The results were as follows: 82% of the students had an affirmative opinion of Kimchi intake and they regarded Kimchi as one of our traditional, healthful and nutritious foods. The most well known Kimchi is as follows: Kkaktugi, Baechu Kimchi, Mul Kimchi, Chonggak Kimchi, Pa Kimchi, Dongchimi, Kkaennip Kimchi and Buchu Kimchi. The students preferred the white stems of the Chinese cabbage. Boy students preferred taste of fresh prepared Kimchi but girl students more preferred properly fermented Kimchi than the other. Their favorite ingredients were Korean radishes, oysters, green onion and carrots, also their favorite spices were red pepper powder, anchovies sauce, garlic and sugar in the order. Among those spices, boy students more preferred anchovies sauce than girl students. The students regarded market Kimchi as one of convenient and time-saving, but less quality and insanitary foods.

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Effects of Food Height for Microwave Blanching on Vegetables and Reheating on Cooked Rice (식품의 높이 변화가 채소류의 마이크로파 데치기 및 쌀밥의 데우기에 미치는 영향)

  • Kum, Jun-Seok;Han, Ouk
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.27 no.2
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    • pp.281-285
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    • 1998
  • For the purpose of improving the qualities of carrot, spinach and cooked rice, the effects of food height(0mm: H0, 5mm: H5, 10mm: H10, 15mm: H15) for microware blanching and reheating on physicochemical properties were investigated. In carrot blanching, color values of each treatment were not different, and cutting forces of microware blanching carrots were decreased as carrot height increased. In spinach blanching, the shape of orignal form was changed as height increased. In cooked rice reheating, H10 had the highest overall acceptance score. Physicochemical properties were changed by food hight of microwave blanching and reheating on food.

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Molecular phylogeny of Daucus (Apiaceae): Evidence from nuclear ribosomal DNA ITS sequences

  • Lee, Byoung Yoon;Park, Chong-Wook
    • Journal of Species Research
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    • v.3 no.1
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    • pp.39-52
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    • 2014
  • The Apiaceae genus Daucus consists of approximately 25 species (including carrots) which are characterized by the presence of bracts in pedunculate umbels, dorsally compressed mericarps, hairs on primary ridges, and uniseriately arranged spines on the secondary ridges of the fruit. Taxonomically, Daucus has been considered to be one of the most problematic genera in the Apiaceae due to the highly variable fruit morphology. Despite taxonomic controversy and economic importance of the genus, no rigorously constructed estimate of phylogenetic relationships exists. To examine generic limit and relationships among species of Daucus and its putatively related taxa, phylogenetic analyses of characters derived from nuclear ribosomal DNA ITS sequences were conducted. Two major clades emerged within Daucus, but neither of them have been previously recognized using morphological characters. The phylogeny also provides taxonomic status of recently reported new species of Daucus, D. arcanus and D. conchitae.

Studies on LED Wavelength to Enhance Growth and Bio-active Compounds of Carrots (당근의 성장과 생리활성물질 함량을 증진시키는 LED 파장에 관한 연구)

  • Kang, Suna;Kim, Min-Jung;Kim, Bong Soo;Park, Sunmin
    • Journal of Applied Biological Chemistry
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    • v.58 no.2
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    • pp.131-137
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    • 2015
  • Commercial greenhouse plant factories are highly efficient for controlling external factors such as floods, drought, insects, air pollution etc. However, they require substantial startup & maintenance investments and experimental research to optimize production. These facilities are especially useful for urban farming where high efficiency in small spaces is required. In this study, we investigated whether light emitting diode (LED) lights with mixed dominant wavelengths (650 nm : 550 nm : 445 nm=8:1:1, 650 nm : 445 nm=6:4) can increase the growth rate and bio-active compound content of carrots in comparison to that of fluorescent light (FL). LED with mixed wavelength (650 nm : 550 nm : 445 nm=8:1:1) increased the total weight and root circumference of carrots compared to FL. However, ${\beta}$-carotene contents were not significant in LED (650 nm : 550 nm : 445 nm=8:1:1). However, LED (650 nm : 445 nm=6:4) increased the ${\beta}$-carotene (FL: 7.27, LED: 10.48 mg/g ${\beta}$-carotene dried weight). These results suggested that using LED light at the ideal wavelength, at the antithesis color of the plant, might enhance plant growth and bio-active compound contents.

Studies on Measuring Volatile Terpenoids in Carrots Using the Direct Headspace Sampling Method (Direct Headspace Sampling 방법을 이용한 당근의 휘발성 Terpenoids 분석에 관한 연구)

  • Park, Yong;Ryu, Jang-Bal;Park, Sang-Gyu;Park, Shin
    • Applied Biological Chemistry
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    • v.40 no.6
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    • pp.536-540
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    • 1997
  • Volatile terpenoids of carrots were measured by the direct headspace sampling method(DHS) with gas chromatography as a study for the breeding of high quality carrots. Using this method, 7 terpenoids such as ${\alpha}-pinene$, ${\beta}-pinene$, ${\beta}-myrcene$, ${\alpha}-terpinene$, limonene, ${\gamma}-terpinene$, and terpinolene were clearly separated. However ${\alpha}-phellandrene$ was not clearly separated from ${\beta}-myrcene$. In addition to this, higher boiling point compounds such as terpinen-4-ol, bornyl acetate, and ${\alpha}-bisbolol$ were not found. The coefficients of $determination(r^2)$ for the 7 terpenoids were higher than 0.99 and the standard curves were highly significant. Four replicated samples using this method demonstrated great reproducibility; the coefficidnt of variation (C.V.) for ${\alpha}-pinene$, ${\beta}-pinene$, ${\beta}-myrcene$, limonene, ${\gamma}-terpinene$, terpinolene, and total terpenoids were 6.8, 6.8, 8.4, 7.1, 3.8, 10.1, 7.1%. Sixty five carrot cultivars breeded worldwide were evaluated for the 7 terpenoids and total terpenoids; the range for ${\alpha}-pinene$, ${\beta}-pinene$, ${\beta}-myrcene$, ${\alpha}-terpinene$, limonene, ${\gamma}-terpinene$, terpinolene, and total terpenoids were $0.28{\sim}2.48\;ppm$, $0.35{\sim}1.87\;ppm$, $0.56{\sim}1.51\;ppm$, 0 ppm, $0.59{\sim}1.84\;ppm$, $0.87{\sim}3.33\;ppm$, $5.15{\sim}35.81\;ppm$, and $9.07{\sim}42.30\;ppm$, respectively. Big differences in each terpenoid and total terpenoids were found among cultivars. On the total terpenoids of the 65 cultivars, 5 cultivars(7.7%) contained less than 10 ppm, 15 cultivars (23.1%) $10{\sim}11.99\;ppm$, 14 cultivars(21.5%) $12{\sim}13.99\;ppm$, 9 cultivars(13.8%) $14{\sim}15.99\;ppm$, 10 cultivars(15.4%) $16{\sim}17.99\;ppm$, 4 cultivars(6.2%) $18{\sim}19.99\;ppm$, 5 cultivars(7.7%) $20{\sim}29.99\;ppm$, and 3 cultivars(4.6%) were higher than 30 ppm. Generally, cultivars developed in Japan contained less total terpenoids than cultivars developed in Europe and America.

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Effect of Blanching Condition, Acid and Alkali Treatments on the Qualities of Carrot Juices (Blanching 조건(條件) 및 산(酸)·알칼리 처리(處理)가 당근주우스의 품질(品質)에 미치는 영향(影響))

  • Kim, Woon Sung;Kim, Seung Yeol
    • Korean Journal of Agricultural Science
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    • v.10 no.1
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    • pp.135-145
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    • 1983
  • This study was conducted to obtain the fundamental data for the processing of carrot juices and know the effects of blanching conditions, acid and alkali treatments and sterilization on the quality factors of carrot juices. The result obtained was as follows. 1. Blanching condition, $100^{\circ}C$, 5min. was the most effective for the Brix, amino-N content, suspended solid, light transmittance and yield of carrot juices among $90^{\circ}C$, 15min., $95^{\circ}C$, 10 min., and $100^{\circ}C$, 5min. 2. 0.05N-acetic acid solution was the most effective blanching solution for the suspended solid, light transmittance, viscosity and yield of the juices compared to 0.05N-citric acid and 0.03N-hydrochloric acid solution. 3. The color changes during the processing of carrot juices caused by blanching process rather than sterilization process. 4. The ${\beta}$-carotene in carrot juices was very stable and about 80 % of it was remained in the carrot juice which had been blanched, extracted and sterilized at $115^{\circ}C$ for 30min. 5. Alkali treatment for the juice from acid - blanched carrots formed discoloration after sterilization. 6. Relative content (%) of sugars in raw carrot juice we re ribose, 8.51%; fructose. 10.15%; glucose, 12.25%; sucrose, 49.53% and oligosaccharide, 19.56%. When the carrots were blanched in boiling water, the contents of monosaccharide and disaccharide decreased slightly but that of oligosaccharide increased slightly, however, when the carrots were blanched in acid solution, and then neutralized and sterilized, relative contents of ribose and sucrose decreased remarkably but that of oligosaccharide increased considerably and those of glucose and fructose increased slightly. 7. Nineteen sorts of free amino acid were detected from the carrot juices and the mains of them were threonine+asparagine, alanine, serine+glutamine, aspartic acid, arginine, and glutamic acid.

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Effect of Pretreatments on the Drying Characteristics of Dried Vegetables (전처리 방법에 따른 채소류의 열풍건조특성)

  • Youn, Kwang-Sup;Bae, Dong-Ho;Choi, Yong-Hee
    • Korean Journal of Food Science and Technology
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    • v.29 no.2
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    • pp.292-301
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    • 1997
  • In drying process, to minimize the quality degradation by improved drying process and pretreatment methods, carrots, cabbages and radishes were dried and rehydrated. Physico-chemical properties of product were analyzed to determine the optimum pretreatment method and drying models were applied to explain drying mechanisms. Microwave, steam and water were used prior to drying as blanching method. In consideration of physical properties, optimum treatment time was decided that microwave was 1 min, steam and water were each 10 min. Control, steam, water, microwave and osmotic dehydration were treated prior to drying as pretreatment individually, osmotic dehydration was lower than the other treatmemt in drying efficiency, but carotene content was higher than the others. The effect continued after rehydration. Ten panelists tested dried and rehydrated carrots. After rehydration, the quality of air dried product with osmotic dehydration was superior to freeze dried without treatment. The fittness of drying models were conducted in order to explain the mechanism of drying each process. Quadratic model was most fittable to explain during drying. However, in rehydration process, no fittable model was found.

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Evaluation of Commercial Varieties of Carrot in Jeju Island (제주 지방에서 당근 재배품종의 특성평가)

  • 박용봉;김용덕;문정수
    • Journal of Bio-Environment Control
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    • v.11 no.3
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    • pp.144-148
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    • 2002
  • The overall objective of this study was to determine which variety of carrot-10 Japan varieties or 6 domestic varieties- produces the optimum quality, when cultivated on Jeju Island. Plant height, leaf number and leaf weight were observed to be more superior in the purebred variety ‘Jungang’than other varieties. further studies, however, skewed the crossing variety ‘Bureoun’was superior to all others. Furthermore, when comparing root diameter, root length and root weight, the ‘Bibary’was superior in both the purebred and crossing variety, When researching Japan varieties, the crossing variety, ‘Jung’showed an increase in underground root. The purebred variety ‘Donghae’also showed an increase in underground root. Marketable yields in domestic varieties were greatest in ‘Hapa’, while in Japan varieties, ‘Kaneko’was the most productive. The percentage of root cracked was 15% greater in ‘Bureon’. In the purebred variety, Jungang, the percentage was only 10%. The percentage of roots branched was highest in ‘Hidomi’which showed a rate of 9%, The roots branched rate was 2% for ‘Jung’and 6% for‘Donghae’. Considering the percentage of roots clacked or branched, the marketability of carrots was higher in Japan varieties in comparison with domestic varieties. Therefore we conclude that, in the cropping patterns of carrots, the domestic variety has an advantage over the Japan variety.

Quantitative Analysis of Carotenoids in Carrot Cultivars Produced in Korea (국내산 당근 품종별 carotenoid 함량 분석)

  • Ha, Jeong-Lim;Bae, Jong-Sup;Park, Moon-Ki;Kim, Yong-Ung;Ha, Sun-Hwa;Bae, Jung-Myung;Back, Kyong-Whan;Lee, Cheol-Ho;Lee, Shin-Woo;Ahn, Mi-Jeong
    • Journal of Environmental Science International
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    • v.18 no.10
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    • pp.1135-1141
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    • 2009
  • Carrots (Daucus carota L.) are consumed as an important dietary source of provitamin A including $\beta$-carotene, $\alpha$-carotene and lutein. An HPLC method was applied to determine the content of the carotenoid composition in carrot cutivars cultivated in Korea. HPLC analyses were carried out with five carrot cultivars (Socheon-5-chon, Hongsim-5-chon, Myeongju-5-chon, Seonhongbom-5-chon and Betarich) sown at April, 2007 and six cultivars (Yeoreum-5-chon, Hanyeoreum-5-chon, Sinheukjeon-5-chon, Bibariheukjeon, Manina and Betarich) sown at August of the same year. In general, the former varieties are not used for the sowing at summer because of their bolting (growth of floral axis). The former and the latter carrots were harvested after 110 and 96 days from seeding, respectively, and the carotenoids were extracted with acetone after freeze-drying. The amount of $\alpha$-carotene ($117.7{\sim}205.3\;{\mu}g/g{\cdot}DW$) was similar to that of $\beta$-carotene ($113.1{\sim}189.6\;{\mu}g/g{\cdot}DW$) for the carrot cultivars sown at spring, while the content ($46.2{\sim}71.1\;{\mu}g/g{\cdot}DW$) was about a half of $\beta$-carotene content ($92.5{\sim}140.2\;{\mu}g/g{\cdot}DW$) for the latter cultivars. In addition, the average content of lutein ($25.2\;{\mu}g/g{\cdot}DW$) in the former cultivars was eight times higher than that in the latter cultivars ($3.1\;{\mu}g/g{\cdot}DW$). Among the spring cultivation types, Socheon-5-chon and Myeongju-5-chon showed higher amount of $\alpha$-carotene and $\beta$-carotene, while the higher amount was determined in Yeoreum-5-chon and Sinheukjeon-5-chon among the autumn cultivation types. Validation of the HPLC-DAD method showed good linearity ($r^2$ > 0.997) of the three compounds analyzed in a wide concentration range ($0.025{\sim}20\;{\mu}g/ml$). The R.S.D. values for intra-day and inter-day precision were less than 19.2% and the mean recovery of each compound was 85.4~104.7%.

Characterization of Pectinolytic Enzyme and Blanching Condition of Raw Carrots (당근의 펙틴 분해효소 특성 및 예비열처리 조건)

  • 이현규;이경숙;이상화;최은옥;바관화
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.30 no.2
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    • pp.228-233
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    • 2001
  • This study was carried out to characterize the enzymatic properties and effectiveness on the firmness of pectinesterase(PE) and polygalacturonase(PG) which are present in carrot cell wall, and to determine the blanching condition of raw carrot. Crude enzyme was extracted from carrots and used as PE and PG. The optimum pH of PE and PG activity were 7.0 and 5.0, respectively. NaCl enhanced PE and PG activities, particularly at 0.15 M and 0.10 M, respectively. Although the optimum temperature of PG ($70^{\circ}C$) was higher than that of PE ($50^{\circ}C$), PE ($Z-value=8.76^{\circ}C$) was more heat-stable than PG($Z-value=6.67^{\circ}C$). Blanching condition was determined as at $55^{\circ}C$ for 60 min in 0.03 M $CaCl_2$, 0.1 M NaCl and pH 7.0 from measuring firmness after blanching at various temperature ($50~70^{\circ}C$) and time (5~60 min).

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