• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.246-253
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• 2003

Application of xylitol (Xyl) and grapefruit seed extract (GSE) to improve the quality and preservation of baechu kimchi was attempted. Xylitol and grapefruit seed extract at various combinatory concentrations were added into baechu kimchi and fermented for 25 days at $10^{\circ}C$. Assay was performed on sensory value, acidity, and bacterial growth. Addition of 0.1% GSE and 2% Xyl showed the highest score in the overall acceptability, sour taste, and texture. Score of intensity characteristics in smell and sour taste were the highest in the control and that of texture the highest in 0.1% GSE plus 2% Xyl treatment. The pH decreased, and titratable acidity, and growth of total viable cells and lactic acid bacteria were remarkably retarded in 0.1% GSE plus 2% Xyl group compared to the control. Results showed that application of 2% Xyl plus 0.1% GSE to the kimchi fermentation enhanced sensory value of the fermented product and extended the storage period by about twofold.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.671-679
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• 2003

Effects of sun-dried, refined, seaweed, and bamboo salts on the quality of kochujang were studied by measuring enzymatic, microbial, and physicochemical characteristics of kochujang during 12 weeks of fermentation. Yeast count was low in the bamboo-salt kochujang, whereas that of aerobic bacteria was low in the seaweed-salt kochujang. Acid protease activity was high in the bamboo-salt kochujang, whereas amylase activity did not show any remarkable difference. Color change was lowest in the bamboo-salt kochujang. Water activities of all kochujangs decreased during fermentation with the lowest shown in the refined-salt kochujang. Consistency of seaweed-salt kochujang was the highest. Total sugar content was higher, whereas ORP was lower in the seaweed- and bamboo-salt kochujangs. Titratable acidity changed slightly in the bamboo-salt kochujang. Reducing sugar content was the lowest, whereas ethanol content was the highest in the refined-salt kochujang. Amino and ammonia nitrogen contents of kochujangs increased up to the middle of fermentation period then decreased with lower changes observed in the sun-dried and refined-salt kochujangs. Results of sensory evaluation indicated that the bamboo-salt kochujang was more acceptable than the sun-dried salt kochujang in taste, color, and overall acceptabilities.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1404-1408
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• 1998

These studies were carried out to investigate the effect of mixed medicinal herbs, such as Curcuma longa and Lithospermum erythrorhozon (CL), Lithospermum erythrorhozon and Sophrora flavescens AITON (LS), Sophrora flavescens AITON and Glycyrrhiza uralensis (SG), and Glycyrrhiza uralensis and Schizandra chinensis (GS) on shelf-life of kimchi. The pH of kimchi containg 1% of medicinal herb extracts such as CL, LS, SG and GS was higher than that of control during fermentation for 25 days at $10^{\circ}C$ Titratable acidity, viable cells count of total bacteria and lactic acid bacteria in the kimchi were changed more slowly than in control. Shelf-life of kimchi was extended by addition of 1% mixed medicinal extracts such as CL, LS, SG and GS (1:1), respectively. The sensory quality (taste, flavor, crispness and overall acceptability) of CL, LS, SG and GS added kimchi was similar to that of control at 10 days of fermentation. But the sourness of LS, SG and GS (1%) added kimchi was more slowly developed than control after 15 days of fermentation, respectively. The effect of LS, SG and GS mixture on shelf-life in kimchi was significant. But the medicinal herb extracts added kimchi decreased its sensory quality with increasing concentration of the extracts.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.609-615
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• 2003

In the Kimchi manufacturing industry, the process of brining baechu produces a vast amount of high salinity waste water. To study if this brine can be recycled, the quality characteristics of Kimchi salted by waste brine(F), which was used five times successively, was compared with those salted using water after recycling filtration through sand (F1) and activated carbon (F2) columns. No significant difference in the salinity and soluble solid contents, during fermentation at 10 was observed among the samples, but the salinity and soluble solid contents of the F-sample were slightly higher than in the control. The F1 and control Kimchi showed similar pHs and titratable acidities, while the F-Kimchi had a lower pH and a higher acidity during fermentation. The numbers of total viable cells were highest in the F, and lowest in the F2-Kimchi, while the counts of lactic acid bacteria were lowest in the F-Kimchi. The sensory tests for appearance, odor, taste and overall acceptance showed that the F-Kimchi was the least desirable, the F2-Kimchi had lower sour odor and taste, and a higher toughness, than the others. The F1- and control Kimchi had similar sensory grades for appearance, odor, and tastes, and there were no significant difference in the overall acceptance, showing the possibility of recycling wastewaters as brine for the production of baechu Kimchi.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1271-1277
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• 2000

The extracts from tomatoes, apples, carrots, mallows, watercreses+pine needles, Angelica keiskei Koiz, jujubes and lemons were selected and mixed at the ratio of 3 : 3 : 3 : 1/2 : 1/2 : 1/2 : 1/2 : 1/5 on the basis of sensory evaluation. The mixed extracts were divided into three lots and treated as follows. The first lot was heated for 15 sec at $96^{\circ}C$ without centrifugation and filtration, the second filtered through a ultramembrane filter. For the third one, the ultrafiltrate combined with autoclaved retentates on the membrane filter and the previous centrifugal precipitation. The mixed juices were stored in the glass bottles with atmosphere or in film package with nitrogen gas. And then they were stored at $4^{\circ}$ and $20^{\circ}C$. During storage the treated juices showed $pH\;4.07{\sim}4.10$, titratable acidity $66.35{\sim}84.08$, soluble solid $7{\sim}9^{\circ}Brix$, reducing sugar $5.42{\sim}6.97%$, glucose $1.96{\sim}2.30%$ and fructose $3.46{\sim}4.14%$. The ultrafiltered juices showed yellow color, different from orange color of other treatment lots. Peroxidase activity and microbial population were inhibited by thermal treatment and ultrafiltration. The browning effects of the mixed juice of fruits and vegetables during storage were caused by ascorbic acid oxidation and non-enzymatic browning reaction, which could be reduced by change and packing with nitrogen gas instead of atmosphere inside bottles.

• Food Science and Preservation
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• v.15 no.5
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• pp.669-674
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• 2008

Mul-kimchi is more watery than traditional kimchi and is prepared using large amounts of salted water, Chinese cabbage, radishes, and carrots. The quality characteristics of Mul-kimchi prepared with Chaenomelis Fructus water extract (1, 3, or 5%, w/v) (CF Mul-kimchi) or water (control) were investigated during fermentation for 21 days at $10^{\circ}C$. The initial pH values were 6.53 (control), 4.14 (1% CF Mul-kimchi), 3.61 (3% CF Mul-kimchi), and 3.54 (5% CF Mul-kimchi). The pH did not change significantly in CF Mul-kimchi but gradually decreased in the control during fermentation. Changes in titratable acidity were reflected in pH movements. Viable lactic acid bacteria in CF Mul-kimchi were at lower levels than in the control. Viable bacterial levels in Mul-kimchi decreased with increasing concentration of CF water extract. Textural features, such as hardness, cohesiveness, chewiness, and springiness, were higher in CF Mul-kimchi than in control. Anti-oxidative activity, measured by DPPH radical scavenging and nitrite scavenging, of CF Mul-kimchi, were higher than in control, and the activities rose with increasing levels of CF water extract. The sensory qualities of 1% CF Mul-kimchi showed the highest values in taste and overall acceptability among the Mul-kimchi preparations tested.

• Food Science and Preservation
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• v.19 no.6
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• pp.849-857
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• 2012

This study was conducted to determine the effects of the pretreatment and infrared drying methods on the physicochemical properties and antioxidant activities of dried peaches. The pretreatment methods were the 30 min treatment of NaCl, vitamin C, and soluble Ca (1:5 w/v immersion ratio), and leaving them untreated before infrared drying at $55^{\circ}C$ for 20 hr. The moisture content was lower in the pre-treated group and was significantly lowest in the 0.3% NaCl. The titratable acidity and soluble solid content and acid ratio (SS/TA) were high for the vitamin C and soluble Ca groups. The browning degree and cutting strength of the dried peach were lower in the pre-treated group. The total sugar content in the 0.3% NaCl group was significantly higher than those in the vitamin C and soluble Ca groups. The Ca contents were more effective in the soluble Ca treated group and increased with higher Ca concentration. The sensory evaluation results indicated that the organoleptic scores for the overall preference were higher in the 0.1% vitamin C treated group. The phenolic compounds and ABTS radical scavenging ability were high for the 0.1% vitamin C and 0.1% soluble Ca treated groups. These results suggest that pretreatment affected the qualities of the dried peaches, showing that infrared drying can be applied to the production of high quality dried peach products.

• Korean Journal of Environmental Agriculture
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• v.37 no.3
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• pp.207-212
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• 2018

BACKGROUND: Recently, the need for a method to cultivate 'Haryejosaeng' Satsuma mandarin has been increasing. However, there is limited information available as this is a new Satsuma mandarin cultivar, which was bred by the RDA in 2004. Many farmers who cultivate this cultivar follow the cultivation method similar to that used for 'Miyagawa' Satsuma mandarin, and suffer low production of optimum-sized fruits. METHODS AND RESULTS: This study was conducted to find out the optimum ratio of leaf-to-fruit for the stable production of high quality 'Haryejosaeng' Satsuma mandarin fruits in a non-heated plastic film house. Seven-year-old 'Haryejosaeng' Satsuma mandarin trees were used in the study. Before the treatment, the leaf-to-fruit ratio ranged from 5.7 to 17.9. The treatments included 10, 20, 30, and 40 leaves per fruit. The fruits were removed if over fruiting was observed at day 60 after full bloom. We investigated the fruit size and quality on the day of harvest. Flowering and fruiting patterns in each treatment were recorded for the following year. In the experiments, the flower-to-leaf ratio was 1.12 to 1.74. As the leaf-to-fruit ratio decreased, the fruit size and weight also decreased. Contrarily, the higher the ratio of leaf-to-fruit, the higher fruit size and weight were. It was noted that the ratio of 20:1 was ideal to produce the M grade optimum-sized Satsuma mandarin fruits on the day of harvest. However, higher ratio might result in fruits weighting above 100 g. There was no difference among the treatments in terms of fruit quality, such as total soluble solid contents, titratable acid, and color. In the subsequent years, flowering and fruiting in the treatments were lowered when the leaf number per fruit was 10, but they were improved when the leaf number per fruit was above 20. CONCLUSION: Based on the above results, the optimum ratio of leaf-to-fruit was found to be 20:1 for flowering and fruiting of 'Haryejosaeng' Satsuma mandarin. It is important that optimum ratio of leaf-to-fruit is set as a standard to produce good grade and quality of 'Haryejosaeng' Satsuma mandarin fruits.

• Korean Journal of Environmental Agriculture
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• v.41 no.3
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• pp.158-166
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• 2022

BACKGROUND: Kiwifruit is a fruit tree with relatively small cultivation area in Korea and researches on its soil and physiology are very limited compared to those on cultivar development. Therefore, there are limited information for farmers to cope with the reduction in productivity due to various physiological disorders and premature aging. This study was conducted to investigate the soil and leaf chemical properties, and fruit characteristics, which will be used as basic data for stable kiwifruit orchard soil management. METHODS AND RESULTS: The soil and leaf chemical properties, and fruit characteristics were investigated for two years in 16 kiwifruit orchards growing 'Hayward' (Actinidia deliciosa) in Jeollanam-do and Gyeongsangnam-do. Soil and leaf samples were collected in July and fruit quality was investigated by harvesting fruits about 170 days after full bloom. The average soil chemical properties of kiwi orchards were generally higher than the recommended level, except for pH, and especially, the exchangeable potassium reached about 300% of the recommended level. The proportions of orchards that exceeded the recommended level of soil chemical properties were 63, 31, 100, 69, 94, 88 and 69% for pH, EC, organic content, available phosphate, and exchangeable potassium, calcium and magnesium, respectively. Thirty-three percent of orchards had more than 100 mg/kg of nitrate nitrogen in soil. Available phosphate in soil showed a significantly positive correlation with leaf nitrogen, phosphoric acid and calcium content, but showed a significantly negative correlation with leaf potassium content. The magnesium content in the leaves was significantly correlated with soil pH. The highest fruit weight was observed in about 25 g/kg of leaf nitrogen content which could be attained when plants were grown on the soil containing about 100 mg/kg of nitrate nitrogen content. The average soluble solids content among 16 orchards was 9.58 °Brix at harvest and 13.9 °Brix after ripening, which increased about 45%, and the average fruit weight was about 110 g. CONCLUSION(S): For fruit quality, fruit soluble solids (sugar compounds) content was significantly correlated with leaf potassium content, fruit hardiness with leaf total nitrate, calcium and magnesium, and fruit titratable acidity with leaf magnesium; however, leaf calcium and magnesium negatively affect the soluble solids contents in fruits.

• Journal of agriculture & life science
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• v.50 no.4
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• pp.157-167
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• 2016

The changes of total phenolic and isoflavone contents and antioxidant activities in of brown soymilk fermented by Lactobacillus plantarum P1201 were investigated. The brown soymilk proliferated the cell growth and reached about 11.55log cfu/g after fermentation for 60hr, while pH and titratable acidity ranged from 6.25 to 4.03 and 0.18% to 1.03%, respectively. The total phenolic contents of brown soymilk slightly increased from 2.87mg/g to 2.98mg/g after fermentation for 60hr. The levels of isoflavone-glycosides and -malonylglycosides decreased, while the isoflavone-aglycone contents increased during fermentation of brown soymilk. In particular, the isoflavone contents was 38.30㎍/g, but increased the highest value of 84.31㎍/g after fermentation for 60hr. After then, it was slightly decreased after 60hr of fermentation. In addition, the levels of daidzein, glycitein and genistein among isoflavone aglycones were 24.12㎍/g, 25.25㎍/g and 24.71 ㎍/g, after fermentation for 36hr. The DPPH and ABTS radical scavenging activities and FRAP assay showed to be slightly increased during lactic acid fermentation of brown soymilk.