• Korean Journal of Food Science and Technology
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• v.20 no.1
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• pp.72-78
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• 1988

Microstructures of 18 kinds of legume seeds (15 varieties including 3 strains) which were cultivated in tropical areas, were observed under a light microscope. Majority of legume seeds were composed of starchy cotyledonary cells in which large amounts of single starch granules were contained, while a few had cotyledonary cells filled with a number of protain bodies. Starch granules were different in size and shape depending on varieties. Some contained lipid bodies distributed in cytoplasmic network, and were distinctive in thick cell walls. Microstructure of soybean was also observed for the comparison of the structures.

• Korean journal of applied entomology
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• v.19 no.2 s.43
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• pp.67-72
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• 1980

A mosaic virus disease of ginger plant was investigated to determine its virus group on the basis of host range, physical and chemical properties, serological behavior and electron-microscopic morphology. The disease gave rise to yellowsih and dark-green mosaic on the leaves in the early stage and stunted all the leaves as well as rhizomes in the late stage. In the field about 43\% of the plants were observed to be diseased The disease was able to be artificially infected to the ginger plants by the sap and transmission as well as to 23 other species of plants which were known to be the CMV susceptible plants by the sap transmission; Chenopodium amaranticolar, Nicotiana tabaccum var. Havana, cow pea, cucumber, tomato,... etc. The dilution end point of the virus ranged $10^{-4}-10^{-5}$ and the thermal inactivation point $65-70^{\circ}C$. Serological test showed a positive reaction by a CMV antiserum. An electron microscopy of the purified virus showed that the virus particles were spherical with a diameter of $28-32m\mu$. Virus particles from the infected tissue were observed to be free or aggregated in the mesophyll tissue of artificially infected tobacco plant. The mosaic disease of ginger plants were conclusively suggested to the CMV group.

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.43-51
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• 2018

This study was conducted to investigate the quality of pumpkin paste added with different starches during storage at $4^{\circ}C$ for 8 days. Pumpkin paste was evaluated for pH, carotenoid, syneresis, color values, texture, and sensory characteristics. The properties of the pumpkin paste were studied on three different starches (CON: control, MCP: cow pea starch, MMB: mung bean starch, and MSP: sweet potato starch). The initial pH of the pumpkin paste with starches were 6.13~6.16. The pH of pumpkin paste increased as the starches added increased. The carotenoid content of CON was higher in the pumpkin paste processing. The change of syneresis significantly increased with the storage period, and the amount of change of MCP and MMB added with starch was smaller than CON without the added starch. The Hunter's L-values of the pumpkin paste increased, whereas the a- and b-value decreased as the amount of starches added increased. The results of the textural analysis showed that the hardness of MCP and MMB was different from that of other pumpkin paste, showing a lower value such as 38.26 g, 38.93 g, while CON and MSP was 40.43 g and 42.49 g, respectively. A sensory evaluation indicated that starches could enhance the overall texture characteristics of pumpkin paste. In terms of the overall acceptance of the pumpkin paste, the experimental group with MCP scored the best.