• Horticultural Science & Technology
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• v.31 no.1
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• pp.56-64
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• 2013

Recent unusual weather due to global warming causes shortage of daily sunlight and constitutes one of the primary reasons for agricultural damages. LED light sources are frequently utilized to compensate for the shortage of sunlight in greenhouse agriculture. The present study is aimed at evaluating formations of phytochemicals as well as growth characteristics of mature strawberry fruits ('Daewang' cultivar) during cultivation in a closed growth chamber equipped with artificial LED light as a sole light source. Each LED light of blue (448 nm), red (634 and 661 nm) or mixed blue plus red (blue:red = 3:7) was separately supplied and the intensity of each light was adjusted to $200{\pm}1{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$ at plant level with a photoperiod consisted of 16 hours light and 8 hours darkness. Strawberries grown under mixed LED light of blue and red wavelengths showed a higher production of fruits than those grown under other LED treatments. Fructose, one of the free sugars, increased in mixed LED light-grown fruits. Anthocyanin contents were elevated remarkably in the mixed LED light-grown fruits compared with those in other LED treatments. Contrastingly, contents of total phenolics and flavonoids were not of much different from one another among the fruits treated with various LED lights. On the other hand, ripening of strawberry fruits was found to be faster when grown under blue LED light compared with other LED treatments. Moreover, antioxidant activities of blue or red LED light-grown fruits, respectively, were significantly higher than those of mixed LED light-grown fruits. We suggest that when daylight is in shortage during cultivation in a greenhouse, supplementation of sunlight with LED light, which is composed of blue and red wavelengths, could be useful for the enhancement of productivity as well as of free sugar content in strawberry fruits. In addition, for the strawberry culture in the plant factory, selective adoption of LED light wavelength would be required to accomplish the purpose of controlling fruit maturation time as well as of enhancing contents of sugars and antioxidants of fruits.

• Microbiology and Biotechnology Letters
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• v.27 no.2
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• pp.145-152
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• 1999

Brettanomyces custersii CBS 5512 which has reported as a thermotolerant glucose-cellobiose co-fermentable yeast strain was mutated with UV and NTG to improve ethanol yield at higher than 4$0^{\circ}C$ B. custersii H1-23, H1-39, H1-55 and H1062 were finally selected for hyper-fermentable strains at higher than 4$0^{\circ}C$ from thermotolerant 7510 colonies through 5th selection. Among the selected strains, H1-39 mutant had better fermentability at 4$0^{\circ}C$ and 43$^{\circ}C$ from different concentrations of glucose. H1-39 and H1-23 mutants yielded more than 70% of the theoretical ethanol yield in 4 and 8% mixed sugars at above 4$0^{\circ}C$, which was 5-11% higher than those by original strain. Especially, H1-39 mutant had better fermentability in 4% mixed sugar. It showed 78.5% of the theoretical yield at 4$0^{\circ}C$ and 72.2% of the theoretical yield at 43$^{\circ}C$. On the other hand, theoretical yield of ethanol by H1-39 mutant in 8% mixed sugar at 4$0^{\circ}C$ and 43$^{\circ}C$ were 75.2% and 70.2%, respectively. Theses values increased up to 7-11% as compared to those by orginal strain. By the simultaneous saccharification and fermentation, ethanol production by H1-39 mutant increased up to more than 23% as compared to that by original strain.

• Korean Journal of Veterinary Service
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• v.23 no.2
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• pp.137-142
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• 2000

In order to develop a good separation and simultaneous analysis of different sugar in an artificial mixed sugar solution, we analyzed 10 sugar components in an artificial mixed sugar solution composed of fructose, glucose, mannitol, sucrose, maltose, lactose, xylose, xylitol erythritol, and trehalose with using HPLC-ELSD or HPLC-RI. Separation and quantification by HPLC-ELSD was superior to those by HPLC-RI and detection sensitivity by HPLC-ELSD was higher then that by HPLC-RI as micorgram($\mu\textrm{g}$) level. 1. The units of minimal detectable limits were showed $\mu\textrm{g}$/$m\ell$ and ng/$m\ell$ by the HPLC-RI and HPLC-ELSD, respectively. 2. The condition of ELSD was drift tube temperature $82^{\circ}C$, $N_2$ gas flow rate 2.10 SLPM, and colum oven temperature $30^{\circ}C$, respectively. Isolation and recovery rates of single sugar from the multiple sugar solution was higher at the condition (time: flow rate: D.W.:ACN MeOH, min : $m\ell$/min:v:v:v) of linear gradient elution of mobile phase as 0 : 1.00 : 15 : 85 : 0.1 : 1.00 : 6 : 90 : 4, 17 : 1.00 : 10 : 70 : 20, 28 : 1.00 : 15 : 85 : 0 an 35 : 1.00 : 15 : 85 : 0, in order.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1140-1146
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• 1997

Storage stability of ginger paste product was investigated from the standpoint of the inhibition of nonenzymatic browning and loss of gingerol contents. For the experimentations, control, 0.04% of N-acetyl-L-cysteine in ginger paste(NAcCys), and combination treatment of NAcCys, 0.92 of water activity and 6.30 of pH in ginger paste (mixed treatment) were stored at 3$0^{\circ}C$ for 40 days and analyzed for browning and gingerol contents. In addition the changes in sugars, organic acids, ascorbic acids, amino acids, and sensory quality were determined. The results revealed that the mixed treatment agent was effective in preventing both nonenzymatic browning and loss of gingerol contents. The inhibition by combination treatment might be resulted from the control of radical formations by sulfhydryl groups of NAcCys and the increase of diffusion resistance in lower water activity. Browning development and total gingerol contents were found to be correlated to some physicochemical characteristics of ginger paste; that is, browning development to amino acid and color value in sensory evaluation, and total gingerol contents to flavor in sensory evaluation.

• Bulletin of the Korean Chemical Society
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• v.31 no.2
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• pp.511-514
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• 2010

• Journal of the East Asian Society of Dietary Life
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• v.14 no.2
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• pp.123-130
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• 2004

The physicochemical and sensory qualities of pumpkin jams replaced sucrose with sugar alcohols were investigated during storage at 2$0^{\circ}C$. Pumpkin jam was prepared with steamed ground pumpkin, mixed with sucrose only(50%), sorbitol (sucrose 30%＋sorbitol 20%) or maltitol (sucrose 30%＋maltitol 20%). Final sweetness of each pumpkin jam was 64$^{\circ}$ Brix. During 60 days of storage there were no differences in acidity and pH among treatments. Reducing sugar content was higher in sucrose, compared to maltitol or sorbitol. During storage, Hunter L, a and b values increased; L and b values were the highest in maltitol and a value were the highest in sucrose compared to the other sugars. Adhesiveness and hardness of textural properties were the highest in sugar and the lowest in maltitol. Sensory evaluation results showed that the mean scores of color, clarity, flavor and overall acceptability were the highest in maltitol, compared to sucrose or sorbitol. Physicochemical and sensory characteristics of pumpkin jams during storage in a PCA plot comprised of first principal component (58.79%) and second principal component (20.94%).

• Journal of the East Asian Society of Dietary Life
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• v.3 no.2
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• pp.155-163
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• 1993

This study was conducted to investigate the optimal condition of the extraction of red pepper oleoresin. The yield of oleoresin form red pepper was 24~28% when it was extracted by ethanol and methanol. and 8~10% by acetone, ethylene dichloride and n-hexane. But more than 60% of portion in alcohol extracts were moisture and sugars. Capsaicin and pigment were extracted more than 70% of those in red pepper when it was extracted by ethylene dichloride Those useful components were extracted most efficiently by mixed solvents of ethanol and ethylene dichloride at the ratio of 50:150. other extracting conditions were investigated in this studies, such as optimal extraction time was more than 3 hours, temperature was 55$^{\circ}C$ and particle size was finer than 250 mesh

• Korean Journal of Food Science and Technology
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• v.15 no.1
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• pp.70-76
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• 1983

Separation of fructose from glucose-fructose mixture was studied by utilizing the solubility differences of both sugars in the mixed solvents of water and alcohols with or without the presence of NaCl and $CaCl_2$. Better separation of fructose was obtained in ethanol-water solvent than other solvent-water systems. The addition of NaCl to the ethanol-water solvent system improved the separation factor based on the relative composition of two sugars in the supernatant by twice. The change in feed composition from 50-50 mixture of glucose and fructose resulted in a worse separation factor. It was found in the present studies that the best separation of fructose (fructose 75%, glucose 25%) was achieved when NaCl and ethanol was slowly added to the solution containing 20% water, 40% fructose and 40% glucose to make up the final solution with the parts of ethanol 36 ml, water 4 ml, glucose 8 gm, fructose 8 gm and NaCl 0.25gm.

• 한국신재생에너지학회:학술대회논문집
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• 2009.11a
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• pp.520-520
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• 2009

Organic by-products derived from cellulose and lignin during organosolv pretreatments of yellow poplar wood (Liriodendron tulipifera) in the presence of $H_2SO_4$ and NaOH as catalysts, respectively, were subjected to various analyses to elucidate their effects on further performance of biological ethanol fermentation and provide preliminary data for the structure and utilization of organosolv lignin. Monomeric sugars amounted to ca. 2.2-7.7% in the organosoluble fraction of the organosolv pretreatment with $H_2SO_4$, while significantly low amount of sugars (0.2-0.3%) were determined in that of the organosolv pretreatment with NaOH. In case of addition of $H_2SO_4$ during organosolv pretreatment of biomass, a fermentation of the organosoluble fraction could be considered as an essential process to increase an efficiency of biomass utilization as well as yield of bioethanol. Precipitates, insoluble by-products in the solvent mixture, were also cficiency oed by diverse analytical methods and revealed that these were typically composed of a lignin moiety regardless of catalyst. According to the results of nuclear magnetic resonance (NMR), Fourier Tcinsform Infrared Spectroscopy (FT-IR) and Gel permeation chromatograp r (GPC), the main components of precipitates seem to be lignin polymers. However, their structures could be slightly modified during pretreatment and mixed with some carbohydrates by chemical bonds and/or physical associations.

• Food Science and Preservation
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• v.30 no.1
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• pp.52-64
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• 2023

100 different yeast colonies were isolated from spontaneously fermented kiwis, persimmons, apples, pears, watermelons, grapes, grape fruits, peachs, and plums, and selected yeast strains were used to produce kiwi-persimmon mixed wine (KPMW). Among the isolates, five representative strains exhibited tolerance to sucrose, alcohol, pH, and potassium metabisulfite when compared with the control yeast strain (Saccharomyces cerevisiae KCCM 12615). All five yeast strains (Y4, Y10, Y28, Y78, and Y81) exhibited 99% 26S rDNA sequence similarity to S. cerevisiae. The pH, acidity, Brix, reducing sugar, alcohol, and organic acid contents were consistent in KPMW prepared from the S. cerevisiae KCCM 12615 and Y28 strains. KPMW made from the Y4, Y10, and Y28 strains exhibited lower quantities of free sugars than those of the KPMW made from the other yeast strains. The level of ethyl esters in KPMW prepared from the Y28 was higher than that in the other KPMWs. All strains, except for Y28, produced lower concentrations of sulfur and ketone compounds. Furthermore, the KPMW produced by the Y28 strains had total phenolic contents with 1.1 g/L, with DPPH and ABTS radical scavenging activities of 57.06% and 55.62%, respectively, and a FRAP assay value of 0.72. Our results suggest that Y28 is a promising yeast strain for producing high-quality wines.