This research aimed to examine the effects of grapefruit seed extract (GSE) at various concentrations on the microbial safety and physicochemical characteristics of onion puree (0.01~0.1%). The onion puree was kept at 4℃ for 14 days. The results of the study indicated that the addition of GSE did not cause any significant changes in the sample’s brix degree and viscosity in onion puree (p<0.05). However, as the concentration of GSE increased, the pH level decreased. On the other hand, as GSE was added, the lightness of the onion puree increased, while the redness and yellowness decreased. Compared to pure onion puree, the GSE-incorporated onion puree had higher levels of total flavonoid and total polyphenol content, indicating that it helps to maintain antioxidant activities. Based on the microbial safety test, aerobic bacteria, yeast, and mold were absent until day 14 of storage. In conclusion, the study suggests that the addition of GSE to onion puree increases its antioxidant activity and shelf-life.

Physicochemical properties and storage stability of plant-based alternative meat prepared with low-fat soybean powder (LPAM) treated by supercritical-CO2 and those of full-fat soybean powder (FPAM) were compared. Ash and crude protein contents were higher in LPAM than in FRAM. Water absorption capacity and oil absorption capacity were significantly higher in LPAM than in FPAM. Water binding capacity was higher in LPAM than in FPAM during a 20 days storage period at 5℃ and pH was significantly lower in LPAM than in FPAM after a 5~10 days storage period. Hardness, gumminess and chewiness significantly increased with the increase in the storage period, and the three were significantly higher in LPAM than in FPAM after 10 days and 20 days of storage. The acid value showed no remarkable difference according to the storage period in LPAM; however, it was significantly higher in FPAM than in LPAM after 20 days of storage. The peroxide value and TBA value were significantly increased according to the storage period, and were significantly lower iin LPAM than in FPAM during all the storage periods. Therefore, the use of low-fat soybean powder may be effective in improving oxidative stability during storage in the production of plant-based alternative meat.

절화장미 삽목묘 대량생산 효율을 높이기 위해 국내 육성 절화장미 ‘엔틱컬’(Rosa hybrida ‘Antique Curl’)을 대상으로 생장 활력이 높은 단경삽목묘 주요 절위를 분석하였다. 화경으로부터 순서대로 5매엽 이상을 가진 마디 6개를 삽목(6 절위, Level 1~6)하여 온실과 생장환경조절실에서 각각 30일간 관리 하였다. 그 결과, 삽목 절위가 기부 쪽으로 내려갈수록 발근율과 액아 생장이 억제되었고, 삽수 잎의 황화 및 낙엽 현상이 조기에 나타났다. 잎의 탄수화물 함량은 발근과 신초발아율에 영향을 주지 않았다. 온실환경에서 1~3 절위, 생장환경조절실 에서 1~2 절위의 생장이 가장 우수하였고, 모두 4절위까지는 정상적인 생장을 보였다. 결과적으로 상업용 장미 시설 생산에서 대량삽목번식을 할 때 화경으로부터 5매엽을 가진 네번 째 마디(level 4)까지 가능할 것으로 확인되었다.