• Journal of Nutrition and Health
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• v.57 no.3
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• pp.292-306
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• 2024

Purpose: This study investigated fruit and vegetable intake and associated socio-demographic and dietary factors, and compared the nutritional intake according to the fruit and vegetable intake level among Korean adolescents. Methods: This study was conducted on 1,676 adolescents who participated in the 2016-2019 Korea National Health and Nutrition Examination Survey. The subjects were classified into four groups based on the fruit and vegetable intake recommendations in 2020 Dietary Reference Intakes for Koreans: Application (KDRIs Application): sufficient fruit intake (SF) group, sufficient vegetables intake (SV) group, sufficient fruit and vegetables intake (SFV) group, and not sufficient fruit and vegetable intake (NS) group The nutrient intake per day in each group was compared.. Logistic regression analysis was performed to examine the factors influencing fruit and vegetables intake. Results: In the sample of adolescents surveyed, only 1.40% met the recommended daily intake of fruits and vegetables, while 79.54% fell below the established threshold for adequate consumption. Female adolescents, those with fathers holding university degrees or above, and those who ate breakfast at least three times a week were likelier to have adequate fruit intake. Male adolescents and those from higher-income households were likelier to consume vegetables. Females, those who ate out daily, those from lower-income households, and those who understood food labels were likelier to have adequate fruit and vegetable intake. The daily nutrient intake and intake-to-requirement ratio significantly differed according to the fruit and vegetable intake groups. The NS and SF group had lower ratios for calcium and iron, while the NS group had the lowest vitamin A and C intake. By contrast, the SFV group met almost all daily nutrient requirements, except for calcium and vitamin A. Conclusion: This study highlights the need for nutrition education programs to encourage adolescents to consume adequate amounts of fruits and vegetables.

• Korean Journal of Agricultural and Forest Meteorology
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• v.17 no.3
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• pp.248-253
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• 2015

This study was conducted to determine the impact of temperature elevated based on climate change scenario on growth and fruit quality of red pepper (Capsicum annuum L.) in walk-in plant growth chambers. The intraday temperatures of climate normal years (IT) were determined using intraday mean temperatures of climatic normal years (1971~2000) in the Andong Province during the growing season (May 1~July 30). Red pepper plants were cultivated under different temperatures (starting at IT rise by up to $6^{\circ}C$, $2^{\circ}C$ increment). Plant height, stem diameter, branch number, leaf number, fresh weight and dry weight increased under the temperatures higher than IT. The number of flower was the greatest under IT+$2^{\circ}C$ (mean temperature at $22.8^{\circ}C$). The total number and the weight of fruits were the highest under IT+$2^{\circ}C$. While the fruit weight, fruit length and fruit diameter decreased more than IT+$2^{\circ}C$ as the temperature increased gradually. These results concluded that in condition that the current diurnal temperature change cycle is maintained in Andong area, in accordance with climate change scenarios, when the temperature rise $2^{\circ}C$ higher than intraday temperature of Andong area the quantity of pepper fruits will increase while maintaining quality, but increases more than that degree yields are expected to decrease significantly. This result suggests that the fruit yield could increase under IT+$2^{\circ}C$ and fruit quality could maintain great, but the fruit yield could decrease under the temperatures higher than IT+$2^{\circ}C$.

• Journal of Bio-Environment Control
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• v.9 no.3
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• pp.161-165
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• 2000

Spectroradiometric light transmittance from 300 to 1,100nm in the greenhouse covered with the CEM BIO polyethylene film was greater than that in the greenhouse covered with polyethylene film (control). As a whole, solar radiation transmittance into greenhouse was a half level, due to shades caused by double layer covering, frame and equipment. Net radiation energy emitted throughout surface of the greenhouse covered with CEM BIO polyethylene film was 5,424.5W.m$^{-2}$ , which was lower by 2.9% as compared to that of the greenhouse covered with polyethylene film. Photosynthetically active radiation from 400 to 700nm of the greenhouse covered with CEM BIO polyethylene film was 3,861.2W.m$^{-2}$ , which was higher by 3.8% as compared to hat of the greenhouse covered with polyethylene film. Accumulated minimum air temperature from Oct. 7, 1997 to Oct. 16, 1997 of the greenhouse covered with CEM BIO polyethylene film was 100.5$^{\circ}C$, which was higher by 2.5$^{\circ}C$ as compared to that of the greenhouse covered with polyethylene film. As results, height, stem diameter, leaf count, leaf area, fresh weight and dry weight of green pepper plants and canopy production structure measured at 30 days after transplanting were enhanced. Mean fruit weight n the greenhouse covered with CEM BIO polyethylene film was 11.28 g and 1.25 g greater as compared to that in the greenhouse covered with polyethylene film, due to increased fruit diameter and flesh thickness. Percent marketable fruits produced in the greenhouse covered with CEM BIO polyethylene film were 96.1%, and was greater by 2.7% thant that of the greenhouse covered with polyethylnee film due to decreased infection, sterility, severe curve and twisted fruits. The green pepper yield of the greenhouse covered with CEM BIO polyethylene film from Nov. 19, 1997 to Feb. 3, 1998 was greater by 974 kg per hectare than that of the greenhouse covered with polyethylene film, but the total fruit had no difference.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.918-926
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• 2008

It is well known non-drug therapy for hypertension patients can reduce blood pressure. These types of therapy include maintaining ones ideal body weight, quitting smoking, consuming large amounts of fruits and vegetables consuming low levels of saturated fat and salt and regular exercise. Fermented milk protein derived biologically active peptides such as isoleucine-proline-proline_(IPP) or valine-proline-proline_(VPP) have been shown to lower blood pressure in hypertensive subjects. This study was conducted to investigate the antihypertensive effects of medical nutritional therapy _(MNT) in accordance with the consumption of fermented milk enriched with IPP and VPP. To accomplish this, we conducted a randomized case-controlled study of 43 subjects who had blood pressure levels greater than 120/80 mmHg. The subjects in the study group were randomly allocated into two groups, an MNT + fermented milk (100mL/day) group (n=21) and an MNT+L. helveticus fermented milk with tripeptides (IPP=2.2mg, VPP=2.6mg/100mL) group (n=22). The MNT included weight management, reduction of sodium, total fat and saturated fat intake, increased intake of fruits and vegetables, and increased intake of low fat dairy products. The treatments were administered for 12 weeks during which time no drug interventions were conducted. The daily intakes of total calories, fats, cholesterol and Na decreased significantly after 12 weeks of MNT in the control and the experimental groups. In addition, the systolic blood pressure de creased significantly in the control and experimental groups; however, the diastolic blood pressure only decreased significantly in the experimental group. Overall, the results of this study indicate that the intake of fermented milk containing IPP and VPP in conjunction with MNT exerted positive effects on the blood pressure of pre- and hypertensive subjects.

• Journal of Bio-Environment Control
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• v.27 no.4
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• pp.312-318
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• 2018

We investigated the effect of postharvest treatments of calcium chloride, lysophosphatidyl ethanolamine (LPE) or 1-methylcyclopropene (1-MCP) on fruit quality during simulated marketing in Asian pear (Pyrus pyrifolia Nakai). 'Whangkeumbae' pear fruits were immersed in 0.25, 0.5 or 1.0% $CaCl_2$ solution with or without ultrasound (40kHz) at $25^{\circ}C$ for 3min followed by storage at $1^{\circ}C$ for 30 days simulated as abroad exportation. After simulated marketing at $25^{\circ}C$ and 80% relative humidity (RH) up for 10 days, quality parameters were evaluated. Results indicated that the ultrasound and $CaCl_2$ treatment had a synergic effect on keeping the green skin color which showed lower $a^*$ value. The combination treatment of ultrasound and 0.5% and 1.0% $CaCl_2$ significantly reduced internal browning disorders, although severe skin blemish disorder (20-23%) occurred in 1.0% $CaCl_2$ treatment. 'Wonhwang' pears were immersed in 1,000ppm LPE for 3 minutes or were fumigated in 1,000 ppb 1-MCP for 12 hours, respectively. The results of the fruit quality survey during the 21 days of distribution period are as follows. The 1-MCP treatment was maintained at a constant flesh firmness of 33N or higher during the distribution period. The LPE treated fruits had a lower physiological disorder index than the untreated group, but showed a relatively higher value than the 1-MCP treated group. In the case of 1-MCP treatment, the fruit respiration rate was significantly lower than of untreated control ($6.0mL{\cdot}kg^{-1}{\cdot}hr^{-1}$) during the simulaed marketing period. Consequently, it was expected that the postharvest treatments of 0.5% calcium chloride in pararell with ultrasound and 1-MCP fumigation can help to maintain Asian pear quality during distribution period.

• Journal of the Korean Applied Science and Technology
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• v.18 no.1
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• pp.67-77
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• 2001

In search for several fatty acid with unusual structure in vegetable oils, we have found that unknown peaks were shown on GLC in the analysis of fatty acids of the lipids from the pulp of ripened jujube (Zizypus jujuba var. inermis) fruits. These fatty acids were identified as a series of cis-monoenoic acids with ${\omega}-5$ double bond system such as $C_{14:1{\omega}5}$, $C_{16:1{\omega}5}$ and $C_{18:1{\omega}5}$, including ${\omega}-7$ fatty acid as $C_{16:1{\omega}7}$ and $C_{18:1{\omega}7}$, by GLC, solid-phase extraction silver ion-column chromatographic, GLC-mass spectrometric and IR techniques. First of all, total fatty acid methyl esters were resolved into saturated and branched fatty acid, monoenoic acid, dienoic acid, and trienoic acid fraction, respectively, with 100% dichloromethane (DCM), DCM/acetone (9:1, v/v) 100% acetone, and acetone/ acetonitrile (97:3, v/v) solvent system. Unknown fatty acids were included in the monoenoic fraction and were confirmed to have cis-configuration by IR. Picolinyl esters of monoenoic fatty acids gave distinct molecular ion peak and dominant diagnostic peaks, for example, m/z 317, 220 and 260 fragment for $cis-C_{14:1{\omega}5}$, m/z 345, m/z 248 and 288 fragment for $cis-C_{16:1{\omega}5}$ and m/z 373, m/z 276 and 316 fragment for $cis-C_{18:1{\omega}5}$. In this way the occurrence of $cis-C_{16:1{\omega}7}$ and $cis-C_{18:1{\omega}7}$ could be deduced from the appearance of prominent fragments as m/z 345, 220 and 260, and m/z 373, 248 and 280. Level of total ${\omega}-5$ fatty acids amounted to about 30% in the fatty acid composition with the predominance of $C_{16:1{\omega}5}$ $ (18.7{\sim}25.0%)$, in the semi-ripened and/or ripened samples collected in September 14 ($C_{16:1{\omega}5}$ ; 18.7%, $C_{14:1{\omega}5}$ ; 3.6% and $C_{18:1{\omega}5}$ ; 3.0%), September 22 ($C_{16:1{\omega}5}$ ; 25.0%, $C_{14:1{\omega}5}$ ; 1.4% and $C_{18:1{\omega}5}$ ; 2.6%), and October $7 (C_{16:1{\omega}5}$ ; 24.7%, $C_{14:1{\omega}5}$ ; 7.7% and $C_{18:1{\omega}5}$ ; 2.5%). However, the lipids extracted from unripened jujube in July and August contain these unusual fatty acids as low as negligible. It could be observed that the level of ${\omega}-5$ fatty acids in the pulps increased sharply with an elapse of ripening time of jujube fruits. Other monoenoic fatty acids with ${\omega}-7$ series, $C_{16:1{\omega}7}$ (palmitoleic acid) and $C_{18:1{\omega}7}$ (cis-vaccenic acid) could be detected. And in the lipids of the kernel and leaf of jujube, none of ${\omega}-5$ fatty acids could be detected.

• Journal of Radiation Industry
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• v.7 no.1
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• pp.7-14
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• 2013

In this study, we investigated the applicability of the photostimulated luminescence (PSL), thermoluminescence (TL) and electron spin resonance (ESR) methods for various foods. The analysed samples consist of 11 items including dried fruits (6 items) and mushrooms (5 items). To compare between non-irradiated and irradiated food, all samples were irradiated with $^{60}Co$ gamma-ray source. In PSL study, the photon counts of all the unirradiated sample were identified negative (lower than 700). The photon counts irradiated (1, 5, 10 kGy) dried date-palm, dried jujube and mushrooms (Auricularia auricula, Phellinus linteus and Sarcodon aspratus) showed positive (higher than 5,000) and the results for the other samples were negative or intermediate (>700 and >5,000). In TL analysis most of items can be applicable to detect irradiated foods because of showing TL ratio above 0.1. The glow curves by TL method were estimated in the range of $150{\sim}250^{\circ}C$ in irradiated samples. In ESR measurements, the intensity of ESR signal (single-line) increased as the dose of irradiation increased. In particular, the specific ESR signals of irradiation-induced radical were detected in dried papaya, dried date-palm, dried banana, dried pineapple and S. aspratus. According to the results, PSL, TL and ESR methods were successfully applied to detect the irradiated foods. It is concluded that PSL, TL and ESR methods are suitable for detection of irradiated samples and a combined method is recommendable for enhancing the reliability of detection results.

• Journal of Food Hygiene and Safety
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• v.37 no.2
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• pp.87-96
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• 2022

Recently, the purchase of fresh-cut produce and meal kits has increased. Ready-to-eat (RTE) fresh-cut products have potentially hazard of cross-contamination of various microorganisms in the processes of peeling, slicing, dicing, and shredding. There are frequent cases of protozoa food poisoning, such as Cyclospora and Cryptosporidium, caused by fresh-cut products. The objective of the study is to investigate the microbiological qualities of various types of RTE fresh-cut products in the domestic on/offline markets. RTE fresh-cut fruits cup (n=100), fresh-cut vegetables (n=50), and vegetables in meal kits (Vietnamese spring rolls and white radish rolls kits, n=50) were seasonally analyzed. The contamination levels of hygienic indicator organisms, yeast and mold (YM), and foodborne pathogens (Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7) were monitored. Overall, the lowest microbiological qualities of meal kits vegetables were observed, followed by RTE fresh-cut fruits cup and fresh-cut vegetables. Contamination levels of total aerobic bacteria, coliforms, and YM in meal kits vegetables were 5.91, 3.90, and 4.71 logs CFU/g, respectively. From the qualitative analysis, 6 out of 200 RTE fresh-cut products (3%) returned positive result for S. aureus. From the quantitative analysis, the contamination levels of S. aureus in purple cabbage from a meal-kit and fresh-cut pineapple were below the acceptable limit (100 CFU/g). Staphylococcus enterotoxin seg and sei genes were detected in RTE fresh-cut celery and red cabbage from meal-kits, respectively. S. aureus contamination must be carefully controlled during the manufacturing processes of RTE fresh-cut products. Neither Cyclospora cayetanensis nor Cryptosporidium parvum was detected in the samples of RTE fresh-cut products and vegetables from meal-kits from the Korean retail markets.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1295-1303
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• 2015

Berry fruits are rich in phytochemicals, including polyphenols, anthocyanins, phenolic acids, and organic acids, which are known to have beneficial effects on health. The aim of this study was to investigate chemical composition, functional constituents, and antioxidant activities of mulberry, black raspberry, raspberry, and blueberry cultivated in Korea. Acidity of the four berries ranged from 0.26% to 1.10%, and pH ranged from 3.3 to 5.2. Total mineral contents of the four berries ranged from 92.9 to 256.0 mg/100 g. Among the berries, mulberry contained the most abundant total free sugars, and glucose and fructose were the major sugars in the berries. Mulberry contained more than three times as much ${\gamma}-aminobutyric$ acid as the content of the other berries. Blueberry contained more free phenolic acid than the other berries. Especially, chlorogenic acids were the major free phenolic acids in blueberry. Black raspberry had the highest amount of polyphenols, anthocyanins, and flavonoids among the berries and showed the highest antioxidant activity.

• Journal of Nutrition and Health
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• v.43 no.5
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• pp.524-532
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• 2010

The Na, component of salt, can increase the risk of high blood pressure and hypertension. Especially, children are exposed to an increased risk of high sodium intake, because they often consume Na-rich processed foods and commercially prepared foods in the street. However, the database for the sodium and chloride content for these children's favorite foods is insufficient. In this study, the Na and Cl contents in 89 children's favorite foods were analyzed by using Instrumental Neutron Activation Analysis (INAA) method. The analyzed food items were presented after being classified into 33 kinds of food groups. The Na contents in 100 g children's favorite foods ranged from 0.3 mg to 35.1mg in fruits, 28.9mg to 82.5mg in milks, 127.2 mg to 602.2 mg in breads, cakes, sandwiches, and rice cakes, 2.5 mg to 1169.9 mg in candies, cookies and ice creams, 226.9 mg to 693.7 mg in commercially prepared street foods, and 103.4 mg to 875.8 mg in fast foods of westernized restaurant. Among children's favorite food groups, 100 g fried chicken, hotdog, burgers, and donuts contained an average Na of 536 mg, 553 mg, 794 mg, and 562.2 mg, respectively, so they are classified as 'high Na foods'. In contrast, 100 g fruits and dairy products contained Na an average 4.9 mg and 43.4 mg, respectively, being classified as 'low Na foods'. One serving of ramen, mandu noodle, and burger pizza can supply over 667mg Na, which is one third of the KDRI targeted intake. Likewise, the Cl contents in children's favorite foods were diverse according to food groups. The Cl contents in the analyzed foods differed from the 1.5 times of Na content, which is assumed in general. This study showed that the Na and Cl contents in children's favorite foods are very diverse. Conclusively, a strategy to reduce Na contents in the fast foods such as noodles and westernized restaurant foods is necessary for children health.