• The Korean Journal of Community Living Science
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• v.22 no.4
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• pp.573-578
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• 2011

This research was conducted to enhance the value of low quality sweet persimmon by processing paste by combining low quality sweet persimmon and red-bean. In order to make sweet persimmon paste containing red-bean, the following procedures were executed : 1) the sweet persimmon was cleaned by water 2) the fruit stalk was removed 3) it was peeled, sliced, pitted and crushed 4) steamed and peeled red-bean paste was mixed 5) sweetening materials(starch syrup, sugar and dextrin) and salt were mixed 6) boiled and stored in refrigerator. Sweet persimmon was peeled, stem and seed was removed to make the paste. When mixing sweet persimmon paste and red-bean paste in the ratio of 6 : 4, sensory point of taste and overall desirability were higher than mixing in 5 : 5 and 4 : 6 but texture was lower. The sweet persimmon paste containing red-bean was softened and the sugar content was increased from 41.4$^{\circ}$Brix to 53.1$^{\circ}$Brix when 10% dextrin was added. The overall sensory evaluation was higher in sweet persimmon paste containing red-bean than commercial red-bean paste when 10% dextrin was added. The overall desirability also shown a significant difference between them. Even though findings were statistically insignificant, sweet persimmon powder with red-bean paste increased in texture and overall desirability compared with commercial red-beans paste. Sweet persimmon powder paste containing red-bean significantly decreased in flavor, color, taste and overall desirability compared with sweet persimmon paste containing red-bean. As a result of this study, the best combination for the quantity of sub-materials to make sweet persimmon paste was 600g of sweet persimmon, 400g of red-bean, starch syrup 120g, sugar 60g, salt 4g and dextrin 100g.

• Korean Journal of Plant Resources
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• v.11 no.1
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• pp.101-105
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• 1998

This study was carried out to find out the method of increasing seed germination rate of Dendropanax morbifera LEV. was drupaceous fruit. The length and width of ovarywas 7.8 to 10.7mm, 6.9 to 9.0mm, respectively, and the shape was elliptical. The ovary had 5 loculi with one speed per loculus , but one seed among 5 weeds was exalbuminous seed. The length and width of seed was 6.3 to 7.4mm, 2.0 to2.mm, respectively, and 1,000 seed weight was 14.3 to 18.0g. Seeding after stroring at $10^{\circ}C$ for 60 to 90 days was germinated to 87% . However, fall seeding directly after harvest was increased to 85% at hot-water treatement ($40^{\circ}C$) for 90 to 120 minute.

• Korean Journal of Food Science and Technology
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• v.10 no.1
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• pp.8-10
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• 1978

After growing the hot pepper fruits in polyethylene film(PE) house covered with white or red colored film, the fruits were collected and chlorophyll, carotenoid, and capsaicin content was analyzed. Although total chlorophyll content was higher in fruit of white PE house$(208.9{\mu}g/g-F.W)$ as compared to that of red PE house $(153.0{\mu}g/g-F.W)$ grown plants, the ratio of chlorophyll a over b were similar, giving 2.15 and 2.13 respectively in white and red PE house. Total carotenoid, $\beta$-carotene and the capsaicin content were higher in fruits of red PE house grown plants. Therefore, it is suggested that red film could be used as a successful covering material for poly ethylene film house.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.7
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• pp.2996-3005
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• 2011

The purpose of this study is to set the Hallabong tangor's quality standards based on consumer preference survey. Until now the Hallabong tangor's quality standards has been based on the fruit size. Hallabong tangor's quality in agricultural cooperative, citrus agricultural cooperative, and some agricultural corporation has been selected in accordance with its own brand of quality grade using a non-destruction sorting machine. But, setting the Hallabong tangor's quality standards has been based on the convenient and routine method rather than the scientific and objective method, consumer's preference. According to the grade contents, more than sugar $13^{\circ}Bx$ and less than acid 1.10% has been used uniformly. Thus, in this study, based on the consumers' preference of Hallabong tangor, 5-level grades of sugar and 7-level grades of acidity were divided into the total 35-level grades. Based on this, 5-level grades were set and were divided into selling product grades(1~3) and non-selling product grades(4~5).

• Journal of Korea Society of Industrial Information Systems
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• v.25 no.5
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• pp.73-81
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• 2020

One of the most important vegetables consumed in Korea, chili peppers (Capsicum annuum) are widely cultivated around the world. Chili peppers have been severely damaged by anthracnose during their growth, so it is important to study prevention and resistance varieties. K1 anthracnose was inoculated against four cultivar of chili peppers that are resistant to anthracnose and one cultivar that is sensitive. The area of the disease that appeared over time was photographed and quantified through the program was analyzed. Through the ratio of the area of chili pepper fruit and the area of the bottle, the sensitive variety An-S showed weak reactions to anthracnose with about 40%, the resistant variety An-12R (23%), An-Tan (21%), and An-9R (19%), and PBC81 showed a strong response to anthracnose with about 11%. These quantitative value can be used as a basis for comparison in conducting resistance studies for new varieties.

• Journal of Applied Biological Chemistry
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• v.63 no.4
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• pp.451-455
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• 2020

Testosterone deficiency syndrome (TDS), also known as late-onset hypogonadism, is a clinical and biochemical syndrome associated with advanced age and characterized by deficient serum testosterone levels. The Elaeagnus multiflora fruit (EMF) and Cynanchum wilfordii (CW) have been used in traditional herbal medicine. This study aimed to investigate the therapeutic effects of EMF and CW mixtures (at the ratios of 3:7, 5:5, and 7:3) on TDS using TM3 cells and aging male rats. EMF, and mixtures of EMF and CW (at the ratios of 3:7, 5:5, and 7:3) significantly increased testosterone levels in TM3 cells (p <0.05). The rats were orally administered EMCW (EMF and CW mixed at the ratio of 3:7 50, 100 and 200 mg/kg/day) for 4 weeks consecutively. After 4 weeks of EMCW administration, latency time on the rotarod test, and serum testosterone and dehydroepiandrosterone sulfate levels were significantly increased (p <0.05 and p <0.01). Moreover, the levels of globulin-bound sex hormones were decreased in the EMCW-fed groups. However, prostate-specific antigen levels did not differ among the groups. These results suggest that EMCW can be effectively used to alleviate TDS.

• Journal of the Korean Society of Food Culture
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• v.36 no.1
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• pp.84-91
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• 2021

The oriental plum (Prunus salicina) is one of the most popular fruits in Korea due to its sweet taste and pleasant aroma. The objective of this study was to analyze the quality characteristics and antioxidant activities of a puree made using plums stored at low-temperatures. The quality characteristics were determined by estimating total soluble solids (TSS, °Brix), titratable acidity (TA, % citric acid), TSS/TA ratio, pH, colors, sugar content, and sensory profiles. The antioxidant effects were estimated by total polyphenol and flavonoid content and radical scavenging activity. The results showed that the plum puree containing both the flesh and the peel had markedly higher red coloration (a⁎ value) than the puree without the peel, while yellow coloration (b⁎ value) and lightness (L⁎ value) were lower in the puree without the peel than with the peel. The sensory qualities including the plum taste and flavor, texture as well as overall acceptance showed no significant variation between the samples. Meanwhile, the total polyphenol/flavonoid content and radical scavenging activities were significantly improved by the presence of fruit peel and by frozen storage. These findings suggest that frozen plums could be a suitable ingredient for making a puree and concentrate for the food manufacturing industry.

• The Korean Journal of Food And Nutrition
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• v.35 no.2
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• pp.150-158
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• 2022

The purpose of this study was to assess consumption and satisfaction with fresh-cut produce in Korean adults. In this study, an online survey November 9~13, 2020 was conducted with 982 Korean adults age 19~64 (490 males and 492 females) with experience in purchasing fresh-cut produce in the past year. Among all respondents, the percentage with experience in buying 'washed or peeled vegetables' was the highest (71.18%), followed by those in buying 'packaged salads/sprouts/ssam vegetables' (64.15%), 'pre-cut fruits/fruit cups' (59.98%), 'pre-cut or minced vegetables' (56.01%), and 'washed or peeled fruits' (53.67%), respectively. Among the types of fresh-cut produce, 'packaged salads/sprouts/ssam vegetables' showed the highest satisfaction score at 3.73 pts, and the overall satisfaction score of fresh-cut produce consumption was also 3.73 pts. Compared to male respondents, female respondents showed a significantly higher percentage of respondents that purchased 'packaged salads/sprouts/ssam vegetables' (p=0.0409), significantly higher satisfaction scores (p=0.0124), and a higher percentage of respondents considering 'freshness' important when purchasing (p<0.0001). Additionally, the group with high household income comprised a significantly higher ratio of respondents considering 'eco-friendly or organic status' important. The study results may facilitate identify areas for improvement of fresh-cut produce in the future.

• Journal of People, Plants, and Environment
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• v.24 no.5
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• pp.485-498
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• 2021

Background and objective: This study was conducted to find out the status of plant utilization in the current textbooks by analyzing the plants by grade and subject in the national textbooks for all elementary school grades in the 2015 revised curriculum in Korea. Methods: The data collected was analyzed using Microsoft Office Excel to obtain the frequency and ratio of collected plant data and SPSS for Windows 26.0 to determine learning content areas by grade and the R program was used to visualize the learning content areas. Results: A total of 232 species of plants were presented 1,047 times in the national textbooks. Based on an analysis of the plants presented by grade, the species that continued to increase in the lower grades tended to decrease in the fifth and sixth grades, the upper grades of elementary school. As for the number and frequency of plant species by subject, Korean Language had the highest number and frequency of plant species. The types of presentation of plants in textbooks were mainly text, followed by illustrations and photos of plants, which were largely used in first grade textbooks. In addition, as for the area of learning contents in which plants are used, in the lower grades, plants were used in the linguistic domain, and in the upper grades, in the botanical and environmental domains of the natural sciences. Herbaceous plants were presented more than woody plants, and according to an analysis of the plants based on the classification of crops, horticultural crops were presented the most, followed by food crops. Out of horticultural crops, flowering plants were found the most diversity with 63 species, but the plants that appeared most frequently were fruit trees that are commonly encountered in real life. Conclusion: As a result of this study, various plant species were included in elementary school textbooks, but most of them were horticultural crops encountered in real life depending on their use. Nevertheless, plant species with high frequency have continued a similar trend of frequency from the previous curriculums. Therefore, in the next curriculum, plant learning materials should be reflected according to social changes and students' preference for plants.

• The Korean Journal of Food And Nutrition
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• v.35 no.6
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• pp.473-480
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• 2022

This study aimed to develop an optimal processing method for the production of apple-mango jelly for domestic suppliers, by analyzing the quality attributes of the jelly. According to the central composite design, a total of 11 experimental points were designed including the content of apple-mango juice (X₁), and the sugar content (X₂). The responses were analyzed including the color values (CIE Lab and color difference), physicochemical properties (water activity, sweetness, pH, and total acidity), and textural properties (hardness and gel strength). Regression analysis was conducted, except for total acidity, and showed no significant difference for all the experimental points (p<0.05). Quadratic model was derived for all responses with an R square value ranging from 0.8590 to 0.9978. Based on regression model, the appropriate mixing ratio of apple-mango jelly was found to be 31.11% of apple mango juice and 14.65% of sugar. Through this study, the possibility for developing jelly product using apple-mango was confirmed, and it is expected that these findings will contribute to the improvement of the agricultural industry.