• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.9
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• pp.1340-1345
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• 2010

The study investigated on quality characteristics of pan breads prepared with 0, 1, 3 and 5% flowering cherry (Prunus serrulata L. var. spontanea Max. wils.) fruit powder. The pH of dough and bread decreased with the addition of flowering cherry fruit powder, whereas the weight of bread increased. The volume, specific volume and baking loss rate of the breads decreased as flowering cherry fruit powder levels increased. The volume of dough during fermentation of bread containing flowering fruit cherry powder was smaller than those of the dough without flowering cherry fruit powder. Lightness (L) and yellowness (b) of breads crumb and crust color were decreased as the concentration of flowering cherry fruit powder increased; however, the redness (a) was increased. In the texture analyzer measurement, hardness and chewiness of the breads were significantly increased by adding the powder but cohesiveness was decreased. There was no significant difference in springiness. The antioxidative activity measured by DPPH radical scavenging activity of bread increased as the concentration of flowering cherry fruit powder increased. The bread containing 3% flowering cherry fruit powder has acceptable sensory properties. such as color, smell, taste, chewiness, texture and overall acceptability. The results exhibited that adding the flowering cherry fruit powder into the bread increased antioxidant activity, and the highest quality improvement was obtained by incorporating 3% flowering cherry fruit powder into the bread formula.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.1
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• pp.110-115
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• 2010

The purpose of this study was to investigate the effect of adding various concentrations of cherry powder(obtained from freezed dried fruit of Prunus serrulata L. var. spontanea Max. wils.) on the physicochemical, antioxidant, and sensory characteristics of jelly. The pH of the jelly decreased significantly with the addition of cherry powder. The sugar content of the jelly increased significantly (p<0.05) with cherry powder added more than 7%. The Hunter color L-values decreased significantly (p<0.05) by the addition of cherry powder, and a- and b-values increased by the addition of cherry powder compared to the control, but there were no constant changes with increasing amounts of cherry powder. For the textural characteristics, the addition of cherry powder significantly (p<0.05) increased the hardness, chewiness and gumminess but there were no significant difference (p<0.05) in the springness and cohesiveness. The antioxidative activity measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity of jelly increased as the concentrations of cherry powder increased. The jellies containing 1 and 5% cherry powder had acceptable sensory properties, such as color, flavor, taste, texture, and overall quality. In consideration of the antioxidant properties and sensory characteristics, the highest quality improvement was obtained by adding 5% (w/w) of cherry powder into the jellies.

• Preventive Nutrition and Food Science
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• v.13 no.2
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• pp.61-65
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• 2008

To evaluate the effect of ground cherry extract on the activity of aniline hydroxylase, we gave ground cherry extract in doses of 100, 200 or 400 mg/kg i.p to mice for 1, 2 or 4 days. The aniline hydroxylase activity in the group treated with ground cherry extract increased in a dose dependant manner in all experimental groups compared with the control group, and was significantly higher in the group treated with ground cherry extract at a dose of 200 mg/kg, which also exhibited a time dependant increase over 4 days. Enzyzme kinetic analysis was performed for hepatic aniline hydroxylase activity in the group treated with 200 mg/kg for 4 days. There was no change of the Km values for aniline hydroxylase between the experimental group and the control group, but the Vmax values for aniline hydroxylase was 21% lower in the experimental group compared with the control. The experimental group also showed lower lipid peroxide and reduced glutathione content, and there were no significant difference in serum alanine aminotransferase activity between the experimental group and the control. Aniline was injected into both the experimental group mice treated with ground cherry extract at a dose of 200 mg/kg for 4 days and the control group, and then the level of blood aniline was assayed at 1hr. The level of blood aniline was lower in the experimental than the control group. This study suggests that ground cherry extract induces hepatic aniline hydroxylase activity and might accelerate the scavenging system of reactive oxygen species. It is likely that ground cherry extract influences the metabolism of xenobiotics by activating AH activity substituted for CYP2E1.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.42-49
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• 2017

This study was conducted to determine the nutritional value of domestic cherry tomato varieties (Summerking, Qutiquti, and Minichal). The levels of amino acids, amino acid derivatives, and ${\gamma}-aminobutyric-acid$ (GABA) were analyzed using ion chromatography. In domestic cherry tomatoes, eighteen free amino acids were found including L-glutamic acid (L-Glu), L-glutamine (L-Gln), and L-aspartic acid (L-Asp). L-Glu was the most abundant amino acid, ranging from 1,533.17 mg/100 g to 1,920.65 mg/100 g (dry weight). The next abundant amino acids were L-Gln, ranging from 784.68 mg/100 g to 1,164.36 mg/100 g and L-Asp, ranging from 320.73 mg/100 g to 387.22 mg/100 g. Domestic cherry tomatoes contained eight essential amino acids except tryptophan and the total essential amino acid content was 297.30~432.43 mg/100 g (dry weight), which was 8.92~10.61% of total free amino acid. Several amino acid derivatives were found: L-carnitine (L-Car), hydroxylysine (Hyl), o-phosphoethanolamine (o-Pea), phosphoserine (p-Ser), ${\beta}-alanine$ (${\beta}-Ala$), N-methyl-histidine (Me-His), ethanolamine ($EtNH_2$), and L-citrulline (L-Cit). L-Car, transporting long-chain fatty acid into mitocondrial matrix, was the most abundant amino acid derivative in all domestic cherry tomatoes. A high level of GABA (313.18~638.57 mg/100 g), known as a neurotransmitter, was also found in all three domestic cherry tomatoes. These results revealed that domestic cherry tomatoes have a good balance of nutrient and bioactive compounds. Therefore, cherry tomatoes can be used as a functional food material.

• Journal of the Korean Society of Food Culture
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• v.24 no.3
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• pp.295-307
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• 2009

The principal objective of this study was to develop and standardize a preparation method for low-sodium tomato jangachi (traditional Korean pickle) via short-term fermentation with immature green cherry tomatoes. In order to determine the preferred concentrations of soy sauce and soaking temperatures of immature cherry tomato pickles in different stages of storage, we conducted an analysis of physico-chemical characteristics and microbiological properties, and also performed a preference test on samples of immature green cherry tomato pickles. Immature cherry tomatoes were prepared in three different soy sauce concentrations --20, 40, and 60%-- and three different soaking temperatures --60, 80, and 100$^{\circ}C$-- and then stored for 28 days at 5$^{\circ}C$. As a result, the pH increased significantly with increases in the amount of soy in the dipping solution (p<0.05). The saltiness was maintained at levels of approximately $0.17{\sim}0.28%$ (20% group), $0.32{\sim}0.67%$% (40%group), $0.48{\sim}1.00%$ (60% group) during storage periods. These results show that the saltiness of immature cherry tomato pickles was substantially lower than that of commercial pickles. The contents of reducing sugar and lightness decreased significantly with increasing concentrations of soy dipping solution. The redness and yellowness values of the tomatoes decreased significantly with increasing concentrations of soy sauce. Additionally, the lower the concentration of soy sauce used, the more rapidly the hardness of the immature cherry tomato pickles was reduced at 100$^{\circ}C$. PME activity moved within a narrow range, and then stabilized during the storage period. With regard to the results of the consumer preference test, 20%-100$^{\circ}C$ was the most preferred condition overall, 40%-80$^{\circ}C$ was the condition in which the texture was most preferred, and 40%-80$^{\circ}C$ was the condition that yielded the highest color scores.

• Journal of the Korean Society of Food Culture
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• v.30 no.3
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• pp.313-323
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• 2015

One of the main processes of tenderizing beef in Joseon Dynasty was chemical methods involving Apricot seeds, manchu cherry twig and leaves, bamboo skins, mulberry tree bark, mangsa (硭砂), salmiacum (磠砂), alcohol, fermented malt, and original honey. This study analyzed and compared the effect of broussonetia papyrifera, fermented malt, cherry trees, and mulberry tree bark from old cookbooks. Tenderizing beef with cherry trees was most effective in the experiment on shearing force, TPA, and electrophoresis of beef. According to sensory evaluation and electrophoresis test results, tenderized beef with mulberry tree bark was slightly more preferred over the method using cherry trees. However, in accordance with the above mentioned experiment, quantitative descriptive analysis showed that the most common tenderizing material was derived from morus alba powder.

• Korean Journal of Organic Agriculture
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• v.19 no.3
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• pp.291-308
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• 2011

This study was carried out to estimate carbon footprint and to establish of LCA of cherry-tomato production system. I have case study in cultivate cherry tomato (1 kg) calculate in carbon foot print. LCA carried out to estimate carbon foot print and to establish of LCI (life cycle inventory) database of cherry tomato production system. The data is from Research of Farmer's income in 2007 (RDA, 2008), and used Pass (4.1.3) program. The value of fertilizer, amount of pesticide input were show the environmental effect and direct emission. Carbon foot printing in agriculture guarantee the choice right th consumer th choose the row carbon goods. Its can make to strengthen of agriculture and food industry's reduction effort of $CO_2$. Nowadays consumer request food's safety and environment friendly process. Carbon foot printing needs consumer's relief and incentives.

• Korean Journal of Food Science and Technology
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• v.52 no.6
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• pp.604-609
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• 2020

This study analyzed the antioxidant contents and activities of the pedicel and sepals from 12 colored cherry tomatoes ('Green Joy', 'TY Item', 'Dotori Red TY', 'TY Sispen', 'KT Orange TY', 'White Joy TY', 'Dotori Norang TY', 'Beta Tiny', 'Blacklin', 'KT Red TY', 'KT Norang TY', 'Black Joy 200') for their potential use as bioactive ingredients. 'Green Joy' had a significantly higher content of total flavonoids (92.55±3.20 mg CE/100 g FW), total phenolics (261.94±8.32 mg GAE/100 g FW), and total antioxidant activity than the other varieties. The main polyphenols were rutin, chlorogenic acid, and methyl gallate. For all 12 samples, the total flavonoids content was highly correlated with the total phenolics content and the total antioxidant activities. Non-edible parts of cherry tomato have high potential as functional food materials because they contain similar or more antioxidants and antioxidant properties than the pulp of tomato and cherry tomato or other fruits.

• Korean Journal of Soil Science and Fertilizer
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• v.43 no.3
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• pp.322-328
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• 2010

This study was initiated to investigate the physical and chemical properties of the clay mineral illite and its effect on the growth of cherry tomato (Hongjak) as affected by the forms and concentrations of illite using the bed soil in the glass house. The composition of illite was analyzed by SEM(scanning electron microscope). The cherry tomato was cultivated in the bed soil in the glass house at Chungbuk National University for 10 weeks of total duration. The application rates of illite used as particulate and powder forms were standard 1:20 (w/w), two times 1:10 (w/w), four times 1:5 (w/w) of standard application, respectively. The surface of illite used in the study appeared to be hexagonal sheet and it included K and the variety of other elements. The growth lengths of cherry tomato were 11-23% greater in the pots treated than in the untreated pots. Based on the analyses of the major cations, K, Ca, and Mg from the cherry tomato the amounts of K taken in the leaf and stem of the cherry tomato were 8-45% and 3-30% greater than untreated pots, respectively. The amount of Ca in the leaf and stem taken up by the cherry tomato were 6-39% and 11-40% greater than untreated pots, respectively. The amounts of Mg in the leaf and stem taken up by the cherry tomato were 17-62% and 19-54% greater than untreated pots, respectively. Based on the analysis for the amount of cations, such as K, Ca, and Mg taken up by cherry tomato in treated and untreated bed soil, it appears that the illite treatment enhanced the early growth of cherry tomato.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.29 no.4
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• pp.124-136
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• 2011

In landscape architecture, plants play an important role in realizing the intention of the architect and user- behavior as well as an ecology and appearance of the space for them. However, it is true that many researches have focused on ecological characteristics of plants, their cultivation environment and symbolic meanings in traditional terms, while relatively few for the analysis of the aspects of each period through plants. For this, cherry trees that we often see around are selected and their introduction, propagation, development and symbolism from the view of chronicle are studied and the results are followings; Firstly, three-year seedlings of 1,500 pieces of cherry tree from Osaka and Tokyo were planted for the first time in Oieseongdae, Namsan Park, Seoul. Since then, they had been widely planted at traditional sites, modern parks, newly-constructed roads for street trees, and for this, the Japanese Government-General of Chosun had actively supported by its direct cultivation and selling of cherry trees. The spread of cherry trees planted raised the question of whether or not Prunus yedoensis is originated from Jeju Island. Secondly, such massive and artificial planting of them had become attractions over the time and mass media at that time also had actively promoted it. And such trend made the day and night picnic under the cherry blossoms one of the most representative cultures of enjoying spring in Seoul. Thirdly, although general people enjoyed cherry blossoms, but they had dual view and attitude for cherry trees, which were well expressed in their use of them: for example, cherry blossoms, aeng and sakura were used altogether for same meaning, but night aeng or night picnic under cherry blossoms were especially used instead of yojakura when mentioning just pleasure, which meant some saw night enjoying cherry blossoms a low culture. Fourth, symbolic space of Chosun had been transformed into the space for enjoyment and consumption. Anyone who paid entrance fee could enjoy performance of revugirl, cinema and entertainment along with enjoying cherry blossoms. The still-existing strict differentiation of enjoyment culture by social status, class and ethnicity was dismantled from that trend and brought about a kind of disorder. From this, we could find that cherry blossoms had made a great contribution to the change of traditional enjoyment culture over the Japanese colonial period and become a popular spring enjoyment.