• Korean Chemical Engineering Research
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• v.53 no.6
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• pp.717-722
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• 2015

D-limonene included in citrus fruits is obtainable to extract essential oil as well as separate the oil ingredient. Soxhlet extraction, a type of SDE (Simultaneous steam Distillation and solvent Extraction), was used to extract limonene from tangerine peel. HPLC analysis was performed to quantify extracted d-limonene by using reversed-phase HPLC column. Results of HPLC analysis showed that the optimal extraction time was 2 hours in any solvent, and the extracted amounts of d-limonene in tangerine peel (per g tangerine peel) were 7.77 mg, 0.49 mg, and 0.28 mg in ethyl alcohol, n-hexane, and ether. Because yield was the highest in using ethyl alcohol as a solvent, polarity is stronger factor to effect on yield of extraction than boiling point.

• Food Science and Preservation
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• v.16 no.2
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• pp.204-210
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• 2009

This study investigated consumer grape recognition and preference, to improve grape quality. The questionnaire explored consumption frequency, purchasing locations, amounts purchased, general preferences, seedless/seeded preference, and external/internal quality factors. Answers to 519 questionnaires were analyzed both descriptively and quantitatively using SPSS for Windows(Version 14.0). The principal results were as follows: 46.1% of respondents purchased at wholemarket; 38.5% purchased 3-5 bunches at any one time; 76% preferred grapes to other fruits; and 49.8% purchased bigger(and not smaller) grapes. Most customers preferred seedless grapes. The most important external quality factor was bunch fullness and the most significant internal factor was sweetness.

• Korean journal of applied entomology
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• v.48 no.1
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• pp.95-100
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• 2009

This study was conducted to develop environmentally friendly control techniques to reduce chestnut insect pests. The study sites were selected in intensive chestnut orchards of Jinju city, Gyeongnam province. In early and middle-ripening cultivars of chestnut tree, the damage of chestnut fruits by Dichocrocis punctiferalis was significantly lower in wromstop than other treatment such as wromstop+wood vinegar, Capture-machine (p<0.05), While there was no significant difference among treatments in late-ripening cultivars. The hight control effect for D. punctiferalis was showed the highest in wromstop treanment with 40.49% and 41.89% in early and late-ripening cultivars. The control effects for Curculio sikkimensis in late-ripening cultivars of chestnut tree were 34.59% in wromstop imidacloprid treatment and 28.94% in air control treatment.

• Journal of Bio-Environment Control
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• v.5 no.1
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• pp.15-22
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• 1996

Cucumbers(Cucumis sativus L. CV. SHARP 1) were cultivated by bag culture for 5 months to investigate the effect of substrates on growth, yield, and mineral contents. The substrates used in the experiment were vermiculite + perlite +peatmoss(1:1:1=V:V:V), perlite+peatmoss(1:1=V:V), perlite+carbonized chaff(7:3=V:V), rockwool, sawdust, and chaff+chaff powder under 10 mesh (7:3=V:V). The rate of moisture content was highest at chaff powder under 10 mesh as 42.5% and was lowest at perlite+carbonized chaff as 31%. Plant height, No. of leaves, fresh and dry weight were increased in vermiculite+perlite+peatmoss(1:1:1=V:V:V). Marketable fruits and yield also showed same aspect with growth. All kinds of mineral contents except K in cucumber plants were higher at vermiculite+perlite+peatmoss(1:1:1=V:V:V), but K content was higher at perlite+ carbonized chaff(7:3=V:V) than those other substrates.

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.729-736
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• 2018

This study was performed to facilitate development of new food materials by comparing general components, functional components and antioxidant activity of cherry, aronia, and maquiberry. Cherry revealed higher content of water (6.71%), crude protein (4.61%) and crude protein (5.33%) than aronia and maquiberry. Crude fat content of cherry fruits was the lowest at 1.46%. Content of iron per 100 g was 0.96 mg in cherry, significantly higher than other berries. Total phenolic content of cherry, aronia and maquiberry was 31.32~95.05 GAE mg/g. Total flavonoid content in water extract was 2.07 QE mg/g in cherry, compared with aronia and maquiberry. FRAP reduction power of cherry, aronia and maquiberry was $86.94{\sim}331.83TEAC\;{\mu}mol/g$. FRAP reduction power ($156.50TEAC\;{\mu}mol/g$) of cherry was higher than that of aronia ($121.72TEAC\;{\mu}mol/g$) at $95^{\circ}C$ deionized water extract. In the case of water extract, $117.00TEAC\;{\mu}mol/g$, and cherry was higher in ABTS radical scavenging ability than aronia ($86.55{\mu}mol/g$). DPPH radical scavenging activity of cherry, aronia and maquiberry was $26.34{\sim}493.53TEAC\;{\mu}mol/g$. DPPH radical scavenging activity was lowest in cherry. In conclusion, in place of foreign expensive aronia and maquiberry, the price of cherry is low and use of cherry widely distributed has increased and is used as a material of functional food.

• Korean journal of applied entomology
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• v.39 no.2
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• pp.105-110
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• 2000

Sex pheromone composition was analyzed for Dichocrocis punctiferalis, which attacksapple, peach, chestnut fruits, etc., and its behavioral and field trapping studies were conducted to developa monitoring system with its sex pheromone. Virgin females showed maximum mating behavior andhairpencil extrusion behavior between 4-5 hrs after lights-off under 16L18D photoperiod and 26rf 1 "C.During this period, two sex pheromone components, ElO-hexadecenal and ZlO-hexadecenal, weredetected by GC analysis in the hexane extract of abdominal tips of virgin females. The best attraction ofmales to various synthetic sex pheromone blends was obtained at the 70 : 30 ratio of ElO-hexadecenal andZ10-hexadecenal for hair pencil extrusion and at the 80 : 20 ratio for flying upwind response. The highestattractiveness in fields was obtained between 70 : 30 and 80 : 20 from several tests in apple, peach andchestnut orchards.and chestnut orchards.

• Archives of Pharmacal Research
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• v.26 no.4
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• pp.306-311
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• 2003

Soy, high dietary intake for the oriental population, is a main source of isoflavonoids. Sophoricoside (SOP) an isoflavone glycoside was isolated from immature fruits of Sophora japonica (Leguminosae family) and its inhibitory effect on chemical mediators involved in inflammatory response was investigated in this study. SOP inhibited the interleukin (IL)-6 bioactivity with an $IC_{50}$ value of 6.1 $\mu$M whereas it had no effects on IL-1$\beta$ and TNF-a bioactivities. SOP was identified as a selective inhibitor of cyclooxygenase (COX)-2 activity with an $IC_{50}$ value of 4.4 $\mu$ M, but did not show inhibitory effect on the synthesis of COX-2. However, SOP had no effect on the production of reactive oxygen species including superoxide anions and nitric oxide. These results revealed that in vitro anti-inflammatory action of SOP is significantly different from that of genistein known as a phytoestrogen of soy products. This experimental study has documented an importance of dietary soy isoflavonoids as multifunctional agents beneficial to human health, and will help to clarify protective mechanisms of SOP against inflammatory conditions.

• Journal of Food Hygiene and Safety
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• v.3 no.3
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• pp.131-137
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• 1988

A pesticide monitoring survey was undertaken for the both 30 samples of pears and sweet persimmons from chief producing districts in1985 to evaluate pesticide residues in these agrcultural products and also to give basic informations in establishing maximum residue limits. Pesticide residues in pears were detected with fairly low in 7-60% of total samples. Even the maximum residue levels were only in the amount of 1/53-2/3 compared with maximum residue limits established in fruits in Environment Administration, Korea. Most of the residues (71-82%) was remained in peels of pears. Incase of sweet persimmons, captan, captafol, EPN, parathion, and phenthoate residues were also detected with fairly low in 3-20% of total samples. Presently, it is considered that pesticide residues in pears and sweet persimmons may be no harmful levels for food commodities.

• Korean Journal of Plant Tissue Culture
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• v.28 no.5
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• pp.255-261
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• 2001

Vitis vinifera thaumatin-like protein (VVTL1) is a fruit-specific and ripening-related protein in grape. In order to isolate VVTL1-homolog gene and fruit-specific promoter from Campbell cultivar, we isolated a genomic clone containing VVTL1-homolog gene from grape genomic library through plaque hybridization. VVTL1-homolog gene has an intronless genomic structure, which the pattern is matched with those of other PR5 genes such as osmotin and osmotin-like protein genes. Transcription start site was determined by primer extension analysis. The promoter region of VVTL1-homolog gene contains a sequence or structure, especially the location and number of TCA box and ABRE (abscisic acid-responsive element), distinct from other reported plant PR5 genes, though with several known functional elements such as a TATA box and CAAT box. These results suggested that VVTL1-homolog gene may be regulated by a plant hormone, abscisic acid, and one or several stresses such osmotic pressure and pathogen infection. The isolation of fruit-specific promoter may be helpful to breed a genetically modified grape with valuable phenotype or materials in fruits.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1233-1236
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• 2003

Various precooling treatments were applied to prolong the freshness of mibaek peaches that were harvested during the summer season. Peaches were cooled from $25.9^{\circ}C$ to $5^{\circ}C$ within 3 hours by a pressure cooler, and the cooling rate was accelerated by increasing the air velocity and static pressure. Respiration and ethylene production rates of mibaek peaches were about four times faster at $20^{\circ}C$ than at $7^{\circ}C$, while precooled peaches had better visual quality at $7^{\circ}C$ than at $20^{\circ}C$. Also, precooled peaches had higher soluble solid and ascorbic acid content than non-precooled peaches when stored at 7 and $20^{\circ}C$. However, weight loss was lower in precooled peaches than in non-precooled peaches during storage.