The study indicated that antimicrobial activity about gram positive and gram negative bacteria of ginger-oleoresin(GO) extract with the condition of ethanol and supercritical fluid extractions. As the concentration of extraction increases, the clear zone of GO ethanol extract also increased dependently. This led the antimicrobial activity of gram positive bacteria to take bigger place than gram negative bacteria especially in Listeria monocytogenes. There was a high antimicrobial activity in E-III treatment where the ratio of the ginger powder extract to ethanol extraction was 1:6. It was quite effective to treat the antimicrobial activity of GO ethanol extract under 80oC and there was not big difference in the intervals which were the extraction time - 1 to 7 hours. The antimicrobial activity of supercritical fluid extract seemed to take the biggest place in Listeria monocytogenes. From the supercritical fluid extract, it was shown the strong ability of antimicrobial activity in the condition with 100 bar 35oC, 250 bar 35oC and 250 bar 65oC. Furthermore, according to the case of solvent extract, there was not any significant difference in the antimicrobial activity with condition of extraction. However, there was significant antimicrobial activity in E-III treatment of 100 bar and 500 bar of extraction pressure, and 35oC and 65oC of extraction temperature.

The quality properties of peeled ginger (PG) were investigated during CA storage at different CO₂concentrations. O₂ concentration was kept constant at 5% while CO₂of 6%, 14%, 22% and 30% were used. It was found that the weight loss rate tended to decrease with an increase of CO₂. In the case of fixed 10 ℃ storage, the Lvalue and a-value of the exterior color in treatment increased more than that of control with respect to time, while the b-value of the exterior color and the cutting plane color showed no significant difference. In the exterior color, the results of PG-25 ℃ showed similar with PG-10 ℃ except b-value of the exterior color which showed not a little change. The cutting plane color did not showed significantly difference in the PG samples between 25 ℃ and 10 ℃ . Hardness of the PG during storage was found to decrease most severely at 6% of CO₂concentration regardless of storage temperature. The growth of microorganisms during storage of the PG tended to be restrained as CO₂concentration increased. However, microorganisms, when maintained at 25 ℃ storage, multiplied rapidly to 10^8 CFU/g within 4 days regardless of concentration.

In order to optimize the supercritical fluid extraction (SFE) conditions of ginger oleoresin (GO), we conducted an evaluation of quality properties such as yield (%), color, volatile flavor compounds and gingerol components. The extraction yield gained by SFE increased as extraction pressure and temperature increased. The highest yield was 8.96 ± 0.68% at 500 bar 65℃ extraction condition. The total color difference (ΔE) values decreased at high pressure. In case of the 100 bar pressure conditions, ΔE-values increased as the temperature went up. The analysis of the 6-gingerol, 8-gingerol, 10-gingerol, 6-shogaol and curcumin contents decreased at high temperature conditions of identical pressure and increased at high pressure conditions. The volatile flavor compounds were detected in zingiberene,β-sesquiphellandre, β-phellandre, αγ-curcumene, 2,3-butandiol, β-bisabolene and so on. Also volatile component contents showed difference in each of extraction conditions.

Natural Ginger extract was extracted from Ginger component using ethanol as a solvent, and we tested various pharmaceutical characteristics in this extract. Characteristics experiment to use natural Ginger extract tested antimicrobial experiment using microbe, and analyzed organic and inorganic component with analysis instrument. From the result of characteristics experiment, some conclusions are obtained as follow. In this experiment, natural Ginger extract was obtained about 22.50 g-Ginger extract(extraction ratio : 1.80%) as liquid state of some viscous yellow-brown color. The result of antimicrobial experiment with staphylococcus aureus and aspergillus niger in microbe decreased more and more according to passage of reaction time. This phenomenon could know that Ginger extract has influenced to antimicrobial effect. In the result of instrumental analysis, aromatic organic components of benzimidazole(1.283), propyl isothiocyanate or isothiocyanic acid(1.477) etcs from Ginger extract were detected with GC/MS and inorganic component of Ca(27.6 ppm), K(24.08 ppm), Mg(6.03 ppm), Na(1.02 ppm), Zn(1.02 ppm), Sb(0.711 ppm) and Li(0.079 ppm) etcs from Ginger extract were detected with ICP/OES.

생강이 가지고 있는 항산화력을 최대화 시키기 위해 다양한 제조 공정에서 흑생강을 제조하였다. 증숙 온도 및 시간에 따른 DPPH radical 소거능을 측정하였고, 이를 반응표면 분석법에 의해 최적화된 제조 공정을 선정하였다. DPPH radical 소거능을 최대화 할 수 있는 최적 점을 설정한 결과 93.2oC에서 6시간의 증숙 공정이 설정되었다. 제조한 흑생강을 음료로 개발하기 위해, 매실 농축액과 꿀을 혼합하여 기능성과 선호도가 높은 음료를 제조하였다. DPPH radical 소거능, 플라보노이드 함량, 관능평가의 canonical 계수를 이용하여 수적 최적화를 통하여 최적 배합비를 구한 결과, 흑생강 추출물 14.2%, 매실농축액 5%, 꿀 10.8%로 나타났고 desirability가 0.615로 설정되었다. 이때의 종속 변수값들은 DPPH radical 소거능 46.0 mg/L, 플라보노이드 함량 29.9 mg/L, 선호도 5.284로 예측되었다.

The effects of vinegar, alcohol and ascorbic acid on the color, microorganism, sensory properties and flavor pattern of minced ginger (MG) were investigated during storage for 28 days at 30℃. The values of L (lightness),a (redness) and b (yellowness) of the control (T-0) and all the treatments changed slightly at the initial stage of storage, however the elapse of time accelerated the changes. The total bacterial counts of T-0 showed 5.37 × 107CFU/g at the initial stage, but the MG-treatments decreased the bacteria above 4 log compared to T-0. It was showed that the additives were effective for inhibition of the growth of microorganism. Sensory properties of flavor intensity test showed no significant difference between T-0 and MG-treatments (p < 0.05). The result of volatile flavor contents of electronic nose analyzer (ENZ) showed that MG-treatments (T-I, T-II, T-III) was recognized stronger than non-treatment at the initial stage, but the change of flavor compound were stabilized soon regardless of type or quantity of additives during total storage period at 30℃.

The changes in DNA damage were investigated during storage after irradiation. Potato, garlic were irradiated at 0.05, 0.07, 0.1 and 0.15 kGy and stored for 3 months. Ginger was irradiated at 0.01, 0.02, 0.03, 0.04 and 0.05 kGy and stored for 1 month. The comet assay was applied to the sample immediately after irradiation and at the end of storage. Samples were isolated, grounded and the suspended cells were embedded in an agarose layer. After lysis of the cells, they were electrophoresed for 1 min. and then stained. DNA fragmentation in seeds caused by irradiation was quantified as tail length and tail moment (tail length ×% DNA in tail) by comet image analyzing system. Right after irradiation, the differences in tail length between unirradiated and irradiated samples were significant(p〈0.05) in potato, garlic and ginger. With increasing the irradiation doses, statistically significant longer extension of the DNA from the nucleus toward anode was observed. The results represented as tail moment showed similar tendency to those of tail length. Similarly in the stored samples, even 1 or 3 months after irradiation, all the irradiated samples significantly showed longer tail length than the unirradiated controls. These results indicate that the comet assay could be one of the simple methods of detecting irradiated samples. Moreover, the method could detect DNA damage even after 1 or 3 months after irradiation.

As an attempt to develop new functional health beverage by using medicinal herb, green ginger(Zingiber officinale Roscoe), we investigated the effect of Zingiber officinale on blood pressure and regional cerebral blood flow (rCBF) of rats with Zingiber officinale extracts. Zingiber officinale extract increase rCBF significantly. The drink produced consisted of Zingiber officinale extract 1.825%, maltitol syrup 17.0%, citric aicd 0.06%, ascorbic acid 0.02%, stevioside 0.001%, ginger flavor 0.11% and water. Brix, pH and acidity of product were 13.7, 4.4 and 0.09, respectively. This drink had good score by the sensory evaluation. The above results showed that development of such functional beverage using Zingiber officinale can used as a functional material improving blood circulation in beverage industry.

The antioxidative effect of ethanol extract of ginger on mackerel pike(Colorabis saira) flesh was investigated by periodically measuring TBA value and perioxide value(POV) during storage. The ethanol extract of ginger was added to minced mackerel pike flesh and the fish oil by concentration(2%, 4%, 6%, 8%). Then the minced flesh was storaged at -5℃ and the fish oil was incubated at 40℃. The TBA values of minced flesh were approximately increased in inverse proportion to concentration of ginger extract. Peroxide values were attended with the same effect as TBA value in the aggregate. In addition, The relationship between TBA37℃-2hrs of the minced flesh and their lipid oxidation during storage at -5℃ for 4 weeks was observed(r=O.98). TBA37℃-2hrs can be expressed as the susceptibility to lipid oxidation of minced mackerel pike flesh during storage. In the results, the antioxidative effect of alcohol extract of ginger on mackerel pike flesh was observed.

The consumers' concept and the acceptability of ginger and its processed product were surveyed by premade questionnaire. A total of 447 questionnaires were collected from housewives, restaurant managers and related processors at 7 regions in Korea. The 40.6% of total responsors reacted ginger as spice was necessary for food preparation by flavor(87.5%). The most difficulties of using ginger were peeling and washing(89.8%). The raw ginger purchased for their use was only utilized less than 70% of 46.5% and 50% of 21.3% of total responsors respectively. The processed and convenient style spices including ginger were accepted by 72.8% of qestionnaires and 76.9% of them hoped to have ginger paste. Such a convenient ginger products were more welcomed by younger generation than older.

A feature of present fomula of dietary habitus is the result of its traditional succession, as like as the newly established culture is rooted in the inherited traditional culture. So, it is very important to discriminate the kind of korean traditional foods and to discuss the historical background of the foods in use, since they have to develope better dietary conditions in furture by using modern theory of dietetics. But there are few literatures concerning to korean traditional foods clear at a glance. However, some traditional foods including technology of cultivation and processing have been transmitted from generation to generation in some districts. Therefore, author has attempted to investigate the history of traditional foods. The results obtained were as follows. 1. A lots of traditional foods which were gifts to imperial court alloted to districts or civilian foods during Choson dynasty have been transmitted up to date, and the method of cultivation and processing are well preserved. Among them out standing examples are: 1) persimmon and its processed goods. 2) red pepper and malted pepper catchup. 3) ginger and its processed goods. 4) honey, bean sprouts etc. 2. It has been reported that ginger was cultivated in China in 5th century B.C. and in Korea early in 16th century. But historical relationships between them could not be confirmed. However, from SAMKUKSAGI and the report by Lee, Suk Woo(1754-1825) who was governor of Chonla province and remarked ginger as a sacred herb at Wanju county, Bongong town, it is suggested that ginger is a natural growing herb in Korea. 3. Soonchang malted pepper catchup is one of outstanding traditional foods which our ancestor have processed with red pepper. Peru is the place of origin, where they have cultivated pepper from 1st century. It is conceivable that pepper was transmitted from Europe to korea late in 16th century, and the first report on existence of pepper in korea was written in 1613. Therefore, it seems that malted red pepper catchup was processed 30 or 40 years later.

토양에 첨가한 8종의 Oil cake 중 Margosa, Undi, Karanj cake은 생강뿌리썩음병의 발생을 억제하였다. 생강수량의 증진효과는 Karanj, Roselle, Mustard cake의 순으로 높았다.

뿌리썩음증상은 병징에 따라 3가지로 대별되었다. 뿌리썩음증상은 Pythium aphanidermatum을 선접종 후 Fusarium solani를 후접종 하였을 때 가장 심하였다. 뿌리혹선충과 Phthium aphanidermatum과의 상호작용은 없었다. 근경 발아는 각 처리에서 현저히 증가하였고 Alliette 0.25% 처리에서 가장 높았다. 토양관주에 의한 치료 및 예방효과는 Alliette, Burgandy mixture, 다이센 M-45, 디포라탄이 우수하였으며, 수량도 증가하였다.

우리나라에 발병하고 있는 생강모자이크 바이러스병의 기생범위, 물리화학적 성질, 혈청검정 및 전자현미경적 관찰을 조사하였다. 생강의 초기병징은 황록반문을 일으키고 후기에는 위축현상 및 괴경의 소구화를 이룬다. 포장이병율은 약 43%이었다. 즙액전염, 접구전염(core grafting)이 이루어지며, 동부, 오이 Chenopodium amaranticolar, N. tabaccum var. Havana를 비롯하여 23종의 CMV감수성 식물에 병증을 나타낸다. 희석한계점은 10-4~10-5 범위이고, 온도한계활성점는 65~70℃사이이다. 혈청반응은 CMV 항혈청과 양성으로 나타난다. 전자현미경에 의한 바이러스립자의 크기는 28~32mμ의 구형이다. 이병엽육조직의 세포질 속에는 구형바이러스입자의 밀집상과 유리되어 있는 입자도 관찰되었다. 이상을 종합하여 볼 때 생강에 모자이크병을 일으키는 바이러스는 CMV군에 속하는 바이러스로 믿어진다.