• Korean Journal of Breeding Science
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• v.40 no.4
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• pp.430-434
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• 2008

'Morningwhite' is a new sweetpotato variety developed by Mokpo Experiment Station, National Institute of Crop Science (NICS), RDA in 2007, with white flowering. This variety was selected from the cross between "Sinjami" and "Muan 10" in 2004, seedling and line selections were applied in 2005 and 2006. 'Morningwhite' is morning glory type flowers with white color. It has Lobed leaf, green vine and petiole, elliptic storage root, red skin and yellow flesh color of storage root. The average yield of storage root was 14.0 ton/ha. Number of storage roots over 50 gram per plant was 2.5 and the average weight of storage root was 140 gram.

• Korean Journal of Plant Resources
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• v.34 no.6
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• pp.555-565
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• 2021

Melon fruits are a year-old plant in the family Cucurbitae and are the most cultivated fruit in tropical countries. Melon flesh is an important source of anti-cancer, antioxidant effects, attracting attention as a functional food. We investigated the morphological properties, β-carotene content, and cucumisin activity of seeds of 58 melon genetic resources. Melon resources have shown various morphological properties. Melons grouped by morphological properties were the five groups. β-carotene content varied between 82.34 mg/kg, 86.75 mg/kg, 25.56 mg/kg, 86.25 mg/kg, and 54.65 mg/kg. Between β-carotene, cucumisin activity and other quantitative fruit morphological properties, the color of the pulp and the firmness of the pulp had a significant amount of correlation between the β-carotene content. However, cucumisin activity and β-carotene content had significant negative correlation, and the color of the fruit and shape of the fruit had significant negative correlation with β-carotene content and activity of cucumisin. Our study vindicated that high diversity in melon morphological characters of genetic sources that provide beneficial baseline data for the future and in the activity of β-carotene and cucumisin, and these results could predict indicators of β-carotene content by the length of leaf, the width of fruit, the length of joint, and the length of seed, and collectively the morphological properties of melons could help predict indicators of β-carotene content and help develop functional sarcoma and farmhouse cultivation.

• Food Science and Preservation
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• v.21 no.2
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• pp.187-192
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• 2014

This study was conducted to develop a salad dressing using jujube (Zizyphus jujuba Miller) puree and to evaluate the processing and quality characteristics of the salad dressing containing various amounts (0, 10, 20, 30, 40, and 50%) of jujube puree. Jujube puree was prepared by crushing peeled, deseeded and steamed fruit flesh. The dressing ingredients (jujube flesh puree, soy sauce, vinegar, oligosaccharide, olive oil, and water) were mixed, homogenized, and packaged in glass bottles. The quality characteristics (color property, total titratable acidity, soluble solids, viscosity, phenolic compound content, antioxidant activity, and sensory acceptability) of the dressing were analyzed. The lightness ($L^*$) and redness ($a^*$) of the dressing tended to increase as the amount of the jujube puree increased whereas the hue angle ($h^{\circ}$) decreased. The total titratable acidity, soluble solids, viscosity, phenolic compound content, and antioxidant activity of the dressing increased with the addition of more jujube puree. The sensory acceptability (color, smell, taste, texture, and overall acceptability) were significantly higher in the dressing added with 30% added jujube puree than in the other samples. The results show that jujube flesh puree (approximately 30%) can be utilized as an additive for preparing a dressing with simultaneously high antioxidant activity and acceptability.

• Horticultural Science & Technology
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• v.35 no.1
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• pp.142-146
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• 2017

In Korea, kiwifruit is grown within a limited region on the southern coast where the climate is warm. Since the yellow - fleshed kiwifruit variety, 'Hort16A', first became commercially available, we have focused on breeding additional yellow - fleshed kiwifruits. Here, we describe the cultivar 'Goldone', which originated from 'Red Princess' and is characterized by red coloration around the fruit core. Conventional field crosses were performed in 2003, and permission for final release of 'Goldone' was obtained in 2011. This cultivar is very productive, with an average fruit weight of 129 g, which is 39% heavier than that of the cultivar 'Hayward'. 'Goldone' is harvested in late October, approximately 165 - 170 days after anthesis. In general, 'Goldone' has approximately eight flowers per fruiting shoot; these flowers must be thinned before blooming for commercial production. 'Goldone' was registered at the Korean Seed & Variety Service in 2014 for plant variety protection rights (grant no. 4835).

• The Plant Pathology Journal
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• v.17 no.2
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• pp.110-113
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• 2001

Post-harvest diseases of kiwifruit caused severe damages on the fruits during storage, transportation, marketing and consumption. Phomopsis sp. was reported to be one of the major causal organisms of post-harvest fruit rots of kiwifruit. Symptoms of stem-end rot caused by Phomopsis sp. appeared at the stem-end area of the fruit as it ripened. The brown pubescent skin at the area became soft and lighter in color than the adjacent firm healthy tissues. A watery exudate and white mycelial mats were frequently visible at the stem-end area forming a water-drop stain down the sides on the dry brown healthy skin. When the skin was peeled back, the affected flesh tissue was usually watersoaked, disorganized, soft and lighter green than the healthy tissue. Phomopsis sp. was consistently isolated from the diseased fruits, and its pathogenicity was confirmed by an artificial inoculation test on healthy fruit of kiwifruits. The mycological characteristics of the telemorph state of the fungus produced on potato-dextrose agar were in accordance with those of Diaporthe actinidiae. This is the first report on the occurrence of a telemorph state of D. actinidiae as the causal organism of stem-end rot of kiwifruit in Korea.

• Korean journal of food and cookery science
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• v.24 no.2
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• pp.222-227
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• 2008

The objective of this study was to evaluate the antioxidant activity of yuza chocolate,and to determine the optimum ratio of yuza powder for its preparation. Yuza peel and flesh powders were added to chocolate at weight percentages of 0, 3, and 6%, respectively. Color values (L-value, redness, and yellowness), total phenol content, total antioxidant capacity, DPPH radical scavenging activity, and sensory characteristics were then measured in the samples of yuza-containing chocolate. As the amount of yuza powder increased, total phenol content, antioxidant capacity, and radical scavenging activity increased. Depending on the level of yuza powder, significant differences (p <0.05) were shown in aroma, taste, bitterness, and overall acceptability however, there were no significant differences in texture. In terms of sensory acceptability, the addition of 3% yuza peel powder to chocolate was optimal.

• Food Science and Preservation
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• v.6 no.4
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• pp.429-434
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• 1999

This study was undertaken to investigate preparation possibility of chestnut mooks added chestnut shell. Three types of chesetnut starches which were flesh starch(FS), inside shell containing starch(ISS), and shell containing starch(SCS) and acorn starch(AS) as control were used to preparation of mook. The crude tannin contents of chestnut starches was about 25% of that in acorn starch. In the textural properies, hardness of mooks was increased in proportion to the increasing concentration of starches. Hardness md cohesiveness of mooks with chesnut starches were higher than those of acorn starch. Color properties of mooks with OSS were similar to that of AS. Sensory evaluation by 9-point method indicated that the nooks with ISS had greater intensities in all investigation items. The total scores were higher in order of ISS, AS, FS and SCS. The mook with ISS had homogeneous and porous structure by SEM.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.1
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• pp.92-98
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• 2010

Physicochemical properties, free sugar and volatile flavor compounds of citrons harvested in different cultivation areas, such as Geoje, Goseong, Goheung, and Namhae, were analyzed and compared. Total weight of citron, ranging from 107.97 g to 154.86 g, was significantly different according to producing area. Weight ratio of flesh to whole citron was higher than one of peel in citron produced from Geoje, Goheung-improved, or Namhae-native. Citron size was the highest in Namhae-native citron, but the color of peel was significantly the higher in Goheung-native and its improved citron. In the peel of citron, hardness of citron produced from Geoje was the strongest (2337.13 $cm/kg^2$) whereas citron produced from Goseong (1592.38 $cm/kg^2$) showed the softest hardness. Moisture content was 85.35~87.81 g/100 g and ash was contained below 0.8 g/100 g in flesh of all samples. Although crude fiber content in Geoje ctiron was significantly the lowest in the peel, peel was 1.88~2.60 times higher than flesh. The order of sugar content seemed to be fructose> glucose> sucrose in all citrons, and content of fructose or glucose was higher in peel than flesh. Content of total sugar was 8.44~12.19 g/100 g in citron, and contents of improved citrons from Goheung and Namhae were significantly higher than those of native citrons. In addition, major volatile compounds were dl-limonene (59.52~74.30%) and $\gamma$-terpinene (5.60~7.88%) among 15 kinds of volatile compounds identified from citron peel. These results suggested that physicochemical properties and volatile flavor compounds of citrons showed some differences with regard to producing areas.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1035-1040
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• 2012

This study was aimed to evaluate and compare the biological activities and total phenolic content of ethanol extracts of white (Superior) and colored potatoes (Red, Rose, Haryoung, Blue, Jaseo, and Jasim). Various ethanol extracts (250, 500, 1,000, and $2,000{\mu}g/mL$) were assessed for antioxidant activities of DPPH free radicals and hydroxyl radical scavenging. The cytotoxic activity of the extracts (0, 30, 60, $100{\mu}g/mL$) was also carried out by a human cancer cell lethality bioassay method. Results showed that the DPPH and hydroxyl radical scavenging activities, of all extracts increase in a concentration-dependant manner. All color-fleshed potato extracts, except for Red and Haryoung, showed higher radical scavenging activities than the general white potato extract. Cytotoxicity of the extracts as determined in THP-1 cells showed that Blue and Jasim was highly toxic at most concentrations tested. In addition, the Blue extract had the highest cytotoxic activity on $HepG_2$ cells at the concentration $100{\mu}g/mL$. The contents of total phenolic (TPC) in the extracts significantly varied from 120.0 mg/100 g powder (Superior) to 151.1 mg/100 g powder (Blue), and TPC of all color-fleshed potato extracts was higher than that of white. The greatest positive correlation was found between phenolic contents and hydroxyl radical scavenging activity (r=0.776, p<0.05), and a strong negative correlation was found between hydroxyl radical scavenging activity and cytotoxic activities on $HepG_2$ cells (r=-0.795, p<0.05). The present study demonstrates that color-fleshed potatoes have higher antioxidant and stronger anticancer activities than general potato. These results provide useful and important information for potato breeders and researchers, in order to increase the antioxidant capacity and functional value of colored potatoes for use in the food and pharmaceutical industries.

• Korean Journal of Agricultural Science
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• v.40 no.2
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• pp.107-113
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• 2013

We tested fruits quality and skin coloration of two pear cultivar 'Wonhwang' and 'Whasan' produced by bagging with different kinds of paper bags in the Cheonan area, Chungnam Province, Korea. The fruits were bagged at 35, 45, 55 or 65 days after full bloom (DAFB) with 3 kinds of double layer paper bag which consisted of grey color, yellow color and newspaper for outer layer. The great extent of light interruption was observed in grey colored outer paperbag among three kinds of paperbag which showed only 0.46% of lowest light transmittance when compared with 43.7% and 40.0% of yellow paper and newspaper, respectively. The development of skin redness ($a^*$) increased with the delay of bagging time in two pear cultivars. But the fruits treated at 65 DAFB showed uneven coloration and excessive development of redness which represented low fruit external appearance value. Uniform flesh firmness was attained at the fruits bagged with grey outer color paperbag regardless of bagging time, although the fruit quality indices including soluble solids and titratable acidity did not change significantly by using different kind of fruit bags and bagging time in two pear cultivar. Based on our results, it was explained that the grey-colored fruit bag had positive effect on the development of skin coloration without any detrimental effect on fruit quality factors in 'Wonhwang' and 'Whasan' pears.