Gastrodia elata has been used in traditional Chinese medicine for treating headaches, dizziness, and convulsive illness for centuries. G. elata has traditionally been processed by steaming or blanching to increase the content and quality of its main ingredients. This study aimed to identify changes in physicochemical properties and active ingredients of G. elata depending on the steaming time. Data of this study could be used to develop traditional medicine and health foods. No steaming was used as a control. Steaming time was 5, 10, 20, 30, 60, or 120 min. The drying yield according to the steaming time ranged from 20.2% to 22.9%, with the lowest drying yield at 120 min. As the steaming time increased, gastrodin content increased more than that in fresh G. elata due to inhibition of β-glucosidase enzyme activity, 4-hydroxybenzyl alcohol condensation, and parishin decomposition. Steamed G. elata did not show higher total polyphenols, total flavonoids, or ABTS radical scavenging activities than fresh G. elata even with an increase of steaming time. The steaming time to improve the quality of G. elata may varied depending on the size of G. elata. Thus, it is important to set the steaming time taking these characteristics into consideration.

To investigate residual pesticide levels in agricultural products contained in Meal-kits, 27 Meal-kit products were collected from marts, Meal-kit shops, and online stores in Incheon City, South Korea. Seventy-six vegetable and thirty-seven mushroom products were analyzed for residual levels of 339 pesticides. Residual pesticides were detected in 23 out of 76 vegetables and were not present in the 37 mushroom products. The residual pesticide detection rate was 20.4% (23/ 113 cases). The pesticides famoxadone 0.034 mg/kg (standard: 0.01 mg/kg or less, PLS) and fenpyroximate 0.302 mg/kg (standard: 0.01 mg/kg or less, PLS) exceeded their maximum residue levels (MRL). This survey revealed that various types of pesticides remain in agricultural products in Meal-kits. Due to the nature of Meal-kit products, there is no separate standard for residual pesticides in agricultural products. Therefore, continuous monitoring of residual pesticides is necessary.

In order to investigate the optimal UVB (ultraviolet B) treatment conditions for vitamin D2 enhancement of freeze-dried ear mushroom, sample size (below 300 μm~whole), UV treatment temperature (30~60℃), treatment density (6.25~50.0 mg/cm2) and the samples mixing frequency (1~32 times) were treated differently. After that, chromaticity, vitamin D2 and ergosterol (vitamin D2 precursor) contents were investigated. As a result of the investigating, effective UVB treatment conditions for vitamin D2 enhancement are as follows. The sample sizes were 2~4 mm and finely crushed pieces. The treatment temperatures were 50℃ and 60℃. The treatment density was 12.5 to 25.0 mg/cm2, and the number of sample mixing was 8 times or more. As the amount of vitamin D2 increased by UVB treatment, the ergosterol content generally tended to decrease. However, under some UVB treatment conditions, the vitamin D2 content was not high despite the decrease of ergosterol content. Under the conditions set in this experiment, it was possible to obtain ear mushrooms with enhanced vitamin D2 up to 26,968.7 μg/100 g. Therefore, it is thought that the ear mushroom is highly likely to be used as a vitamin D source and nutritionally fortified food ingredient.

To apply UV-C as a non-heating sterilization method to increase the microbiological safety of fresh seedless watermelon products, reductions in E. coli and quality changes by treatment dose (0, 2, 4, 8, 14, 20 kJ/m2) were investigated. The pH, sugar content, and hardness of watermelon inoculated with E. coli were not significantly different according to the UV-C treatment dose, but the polyphenol content was significantly decreased compared to the controls (425.4 GAE μg/g F.W.). When treated with 2 and 4 kJ/m2, the lycopene content was 31.6 and 30.9 μg/g F.W., respectively, which was increased compared to the controls (28.5 μg/g F.W.). The arginine and citrulline content was also significantly increased compared to the controls. The number of E. coli was significantly decreased compared to the controls following UV-C treatment. Considering the degree of E. coli reduction, lycopene content, arginine content, citrulline content, and UV-C irradiation time, subsequent experiments were conducted by selecting a UV-C treatment dose of 2 kJ/m2. The results of confirming the degree of reduction in the number of E. coli colonies by a single treatment and combined treatment with UV-C 2 kJ/m2 and 70% ethanol showed that the combined treatment was most effective as colonies were decreased by 2.3 log CFU/g compared to the controls. Therefore, it is judged that UV-C 2 kJ/m2 radiation and combined treatment with 70% ethanol could be applied as a non-heating sterilization method for fresh watermelon slices.

Benthic macroinvertebrates are important ecological and environmental indicators as primary or secondary consumers, and therefore are widely used in the evaluation of aquatic environments. However, there are no comprehensive river ecosystem monitoring surveys that link the major physicochemical water quality items with benthic macroinvertebrates in urban streams. Therefore, this study investigated the distribution characteristics of benthic macroinvertebrates and physicochemical water quality items (17 items) in Yangjaecheon and Yeouicheon from 2019 to 2020. At the same time, by applying Spearman’s rank correlation analysis and nonmetric multidimensional scaling (nMDS) analysis in the water quality data and biotic index, we tried to provide basic data for diagnosing the current status of river ecosystems in major urban rivers in Seoul. Based on the study results, a total of 39 species and 3,787 individuals were identified in Yangjaecheon, the water quality (based on BOD, TOC, and TP) of Yangjaecheon was higher than Grade Ib (good), and the BMI using benthic macroinvertebrates appeared as Grade C (normal) at all the sites. In Yeouicheon, a total of 51 species and 4,199 individuals were identified, the water quality (based on BOD, TOC, TP) was higher than Grade Ib (good) similar to Yangjaecheon, and the BMI of both Upstream and Saewon bridge was Grade B (good), while Yeoui bridge was Grade C (normal). Overall, analysis results for the distribution of benthic macroinvertebrates by a nonmetric multidimensional scaling method showed no significant difference between the two streams (p=0.1491). Also, significant environmental variables related to benthic macroinvertebrates distribution were determined as water temperature and DO. On the other hand, the results of the correlation analysis between biotic index and major water quality items confirmed that R1 and BMI could be used for on-site urban river water quality evaluation.

진동은 농업용 트랙터 운전자의 쾌적한 작업 환경 조성을 방해하고, 건강을 위협하는 요소이다. 본 연구에서는 국제 표준안(ISO 2631-1)에 따라 트랙터 운전자의 전신 진동을 평가하였다. 진동 시험은 재현성과 반복성이 뛰어난 four-post road simulator 상에서 6가지 노면 조건을 적용하여 수행하였다. 취득한 진동 신호의 파고율, 최대 진동 진폭, 피폭 진동 누적량, 실효치 등을 이용하여 진동 특성을 분석하였다. 최종적으로 건강 지도 위험 수준과 안락도에 대한 반응도를 평가 방법에 따른 실효치와 피폭 진동 누적량에 적용하여 농업용 트랙터의 운전자 전신 진동을 정량적으로 평가하였다.

This study was conducted to effectively supplement vitamin D and increase the consumption of ear mushroom based on the investigation of the quality characteristics of cookies containing ear mushroom supplemented with vitamin D. Cookies were made of 0%, 1%, 3%, and 5% ear mushroom powder treated by ultraviolet B. Increased addition of ear mushroom powder led to a decrease in the bulk density of the dough as well as a spread factor, color value, and hardness of the cookies. There was no significant difference in the loss rate, but the water content of the dough and cookies was increased. The total polyphenol content of cookies added with 1~5% ear mushroom powder was higher than that of the 0%. The DPPH free radical scavenging activity of cookies added with 5% ear mushroom powder (23.8%) was 2 times higher than that of the 0% (10.9%). The vitamin D2 content of cookies added with 5% ear mushroom powder (835.5 μg/100 g D.W.) was 44 times higher than that of the 0% (19.0 μg/100 g D.W.). Consequently, ear mushroom powder is considered to be suitable for the production of functional cookies because of high values of antioxidant activity and vitamin D2 content.

최근 소비자의 식생활 소비 패턴이 고품질 및 안전한 먹거리를 선호하는 추세로 바뀜에 따라 색깔, 크기 등 외 관뿐만 아니라 내부품질까지 규격화된 고품질의 농산물을 대량으로 요구하고 있으며 이러한 이유로 고품질 과일 선별을 위해 APC에서는 비파괴센서를 이용한 선별을 시행하고 있다. 그러나 비파괴 선별기술은 선별 사과의 크기 및 자세에 따라 과일과의 광원 및 센서와의 거리가 달라져 정확도 차이가 나타나므로 선별 정확도 향상을 위해서 는 사과 자세에 따른 형상 특성에 대한 연구가 필요하다. 따라서, 본 연구에서는 과일 내부 품질 측정 정확도 기술 을 고도화하기 위해 CCD(Charge Couled Device) 카메라를 사용하여 투입된 과일 자세에 따른 영상 특성을 조사하 고자한다. 본 실험에서는 사전에 선별사에 육안으로 선별된 정품과 비품 과형 후지 사과를 이용하였다. 사과 크기 별(대, 중, 소)로 사과의 정품 형상과 비품 형상 영상을 CCD (mvBlueFOX, Germany) 카메라를 통해 촬영하였으며 하나의 사과 시료에서 상면 꼭지를 중심으로 좌우 0°~135°범위에서 45° 씩 회전, 상하 45° 회전하여 각 32장의 형 상 영상을 획득하였다. 획득된 사과 영상에서 사과의 윤곽선을 추출하고 사과의 장축과 단축을 픽셀 단위로 계산 하여 자세에 따른 사과의 최대, 최소 직경을 비교 분석하였다. 본 연구 결과는 CCD 영상 처리 분석을 이용하여 농 산물유통센터의 주요 취급 과실인 사과의 형상 및 크기 자동 인식을 위한 최적 영상 측정 조건을 구명하고 과일 크기 자동인식 알고리즘 개발하기 위한 기초자료로 활용될 것으로 판단된다.

Although aronia (Aronia melanocarpa (Michx.) Elliott) contains higher levels of polyphenols and more antioxidant activity than other berries, it is a berry that is difficult to eat raw due to its strong astringent taste and lack of sweetness. Therefore, in this study, we investigated the effect of tannin reduction of aronia by bioconversion method using mushroom mycelia cultures. Aronia and liquid cultures of Lentinula edodes and Phellinus linteus mycelia were mixed and then treated for 48 hours at 60°C. Tannin content, total polyphenol, total flavonoid and antioxidant activities (DPPH, ABTS radical-scavenging activities and FRAP activities) were investigated. The tannin content decreased from 64.2 mg ECE/g to 57.9 mg ECE/g (9.8% reduction) when treated with liquid culture of L. edodes and from 77.3 mg ECE/g to 47.9 mg ECE/g (38.1% reduction) from treatment with a liquid culture of P. linteus. Therefore treatment with mushroom mycelia culture solution may improve the palatability of aronia reducing the astringent taste.

This study investigated the quality characteristics of black soybean sediments to diversify the availability of soybean. The cooking method selected for black soybean sediment preparation was a pressure cooking process without soaking, considering the isoflavone content. The black soybean sediments were prepared by the addition of 0, 10, 30, 50 and 100% (w/w) black soybean. When 0% to 100% black soybean was added to the black soybean sediments, the moisture and crude protein contents increased from 53.17% to 54.41% and from 12.07% to 21.68%, respectively. The total isoflavone content of the black soybean sediments was increased from 2.69 μg/g to 696.09 μg/g, respectively, by the addition of black soybean. The anthocyanin content of the black soybean sediments ranged from 279.29 μg/g to 387.8 μg/g by the addition of black soybean. The total polyphenol content and the total flavonoid content of the black soybean sediments range from 1.72 mg/g to 2.00 mg/g and 0.89 mg/g to 0.92 mg/g, respectively, by the addition of black soybean. Given the isoflavones, total polyphenol, and anthocyanin content of the black soybean sediments, it is appropriate that the ratio of added black soybeans is at least 50% after the pressure-cooking process, regardless of soaking.