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.

To examine the possibility of ear mushroom (EM) as a source of natural vitamin D, the UVB (ultraviolet B) was treated according to sample drying status, drying methods before UVB treatment and harvest time. And then, vitamin D2 and ergosterol contents were investigated. According to the sample drying status, the vitamin D2 contents of fresh and freeze-dried EM (whole) increased to 4,634.4~4,780.9 μg/100 g D.W. (dry weight) under UVB dose 52.5~70.0 kJ/m2 and above 18,693.1 μg/100 g D.W. under above 105 kJ/m2, respectively. By drying methods before UVB treatment, vitamin D2 contents of EM powder (below 500 μm) that dried in the vinyl house and freeze-dryer increased to 4,886.2~5,132.9 μg/100 g D.W. under above 105 kJ/m2 and 17,103.7 μg/100 g D.W. under 70 kJ/m2, respectively. Ergosterol content decreased with increasing UVB dose in all experiments. According to the harvest time, vitamin D2 content under UVB dose 210 kJ/m2 showed marked difference and in order of June, July, August, October and April. As for the results, the optimum harvest time, drying method before UVB treatment, sample size, UVB dose for the EM contained high vitamin D2 content were June, freeze-drying, whole, and 105 kJ/m2, respectively.

포식성이리응애류는 섭식행동이 왕성한 천적군으로 알려져 있으며, 다수의 종들이 상업적으로 개발되고 있다. 이에 우리는 국내 토착 포식성이리응애의 이용도를 탐색하였다. 2012년까지 국내에서 서식이 보고된 포식성이리응애류은 47종을 대상으로 구글 학술검색을 이용하여 논문수를 조사한 결과, 사막이리응애가 3,560개로 가장 많은 수가 검색되었다. 천개 이상의 논문이 검색된 종은 서양이리응애(3,160개), 나팔이리응애(1,590개), 순이리응애(1,510개), 대중이리응애(1,260개), 긴털이리응애(1,190개), 동양이리응애 (1,020개)이었다. 백개 이상의 논문이 검색된 종은 긴꼬리이리응애(314개), 알락이리응애(109개), 엷은줄이리응애(345개), 북방이리응애(143개), 꽃무늬이리응애(200개) 등 5종이었다. 이 중 전세계적으로 상품화가 보고된 종은 사막이리응애, 서양이리응애, 나팔이리응애이다. 국내에 서식이 보고되지 않았으나, 국내외 농업현장에서 가장 많이 사용되는 지중해이리응애는 5,060개가 보고되었다. 긴꼬리이리응애는 국내에서 47종의 식물에서 서식하여 가장 많은 식물 종에서 발견된 포식성이리응애로 농업해충인 점박이응애, 총채벌레류, 가루이류를 포식하며, 농업해충 외에 농작물해충이 아닌 긴털가루응애, 설탕응애, 꽃가루 등의 섭식을 확인하여 앞으로 국내에서 농업해충을 방제하기 위한 천적으로 활용여부에 대한 적극적인 검토가 요구된다.

Vinegar is a widely used acidic seasoning and can be manufactured using a variety of methods and basic materials such as grains, wheat, and fruits. It was produced through an acetic acid fermentation process carried out by acetic acid bacteria. These bacteria not only produce a variety of metabolic compounds but also alter the acidity and flavor of the product. Some vinegar also contains antioxidants, antineoplastic compounds, and other bio-metabolites, which can have a beneficial effect on health. This study was conducted to investigate the quality of fermentation black rice vinegar produced by fermented Omija (Schizandra chinensis Bail.) extract for improving vinegar’s preference. The total polyphenol content and DPPH scavenging activity of the vinegar created with fermented Omija extract were 317.5 ㎍/㎖ and 84.6%, respectively. But, the vinegar without Omija extract was 239.3 ㎍/㎖ and 72.5%, respectively. Glucose content of the vinegar added with the extract was 3.55∼4.17%, fructose content was 2.23∼2.71%, citric acid content was 4.23∼5.38% and malic acid content was 0.27∼0.62%. Glucose, fructose, citric acid and malic acid contents of the black rice vinegar added with the extract were higher than those of the vinegar without the Omija extract. The content of essential free amino acids in the vinegar added with the extract was 32.8∼42.7 mg% and GABA content was 0.45∼1.72 mg%. The vinegar with the fermented extract showed antimicrobial activity against Escherichia. coli, Bacillus subtilis and Pseudomonas aeruginosa.

Contents of water soluble vitamin B6 in a total of 62 agricultural products cultivated in local areas in Korea were analyzed by high performance liquid chromatography with fluorescence detector (HPLC/FLD). To verify the method of vitamin B6 analysis, a quality control chart was formulated with in-house control using a mixture of broccoli and shiitake mushrooms. Among cereals, high content of vitamin B6 measured 234.3~260.3 μg/100 g in dried mung bean and soybean. Vitamin B6 content of non-glutinous and glutinous black rice measured 105.0 μg/100 g and 129.7 μg/100 g, respectively. In vegetables, high content of vitamin B6 were measured in passion fruit (104.3 μg/100 g), gat (55.7~84.3 μg/100 g), gomchwi (31.3~88.0 μg/100 g) and garlic (72.7~98.3 μg/100 g). Among fruits, gold kiwi 'Zespri' and green kiwi 'Hayward' revealed high vitamin B6 content of 116.3 μg/100 g and 78.7 μg/100 g, respectively. In persimmons, daebongsi had high vitamin B6 content (36.0~72.7 μg/100 g) than bansi and sweet persimmon. Vitamin B6 content in dried jujube and persimmon increased more than 86.7 μg/100 g compared to fresh materials. Among specialty crops, green tea powder (64.7~251.0 μg/100 g) and sansuyu (172.3 μg/100 g) revealed high content. Of mushrooms, vitamin B6 content of Sparassis crispa (139.3 μg/100 g) was the highest. Vitamin B6 content information of agricultural products in local areas in Korea collected from this experiment will be used as valuable preliminary data for grasp national nutritional status.

This experiment was carried out to enhance the availability of blackberry. Since it is difficult to use blackberry as a fresh fruit, we investigated the quality characteristics of blackberry powder obtained by various drying methods (freeze drying and hot-air drying at 40~80℃). The L- and b-values of freeze-dried powder was higher than hot-air dried powder. The pH (3.2) was lowest and the acidity (14.4%) was highest in freeze-dried powder. In freeze drying, the brix degree was 65.7 °Bx, but it increased from 54.7 °Bx to 68.5 °Bx with increasing temperature during hot air drying. The total polyphenol and flavonoids contents were the highest in freeze-dried powder, at 9.3 and 6.2 mg/g, respectively. The levels increased as temperature increased in hot air drying. Anthocyanin content in freeze-dried powder was 8.51 mg/g, while it sharply decreased to 1.17~2.45 mg/g in hot-air drying. Vitamin C content in freeze drying (979.4 μg/g) was higher than that in hot-air drying (48.3~303.2 μg/g). The sample concentration required for 50% reduction of DPPH free radical scavenging (RC50) was 79.7 μg/mL in freeze drying, and showed high antioxidant activity. Also it decreased from 122.4 μg/mL to 87.7 μg/mL with temperature increase during hot air drying. We therefore conclude from the above results that freeze drying is more suitable for the production of blackberry powder, because this method showed high value of chromaticity, total polyphenol, flavonoid, anthocyanin content, vitamin C and antioxidant activity.

This study aimed to evaluate the quality characteristics of Gastrodia elata Blume fermented by lactic acid bacteria after saccharifying by 3 methods including enzyme, malt, and rice-nuruk. The lactic acid bacteria (LAB), Pediococcus inopinatus BK-3, isolated from kimchi could reduce the unpleasant taste and odor of Gastrodia elata Blume. The total acidity value of Gastrodia elata fermented by LAB on the malt and rice-nuruk extract solution for 3 days was 2.23% and 2.33%, respectively. After saccharification by malt and rice-nuruk extract solution for 3 days, the viable cell number of fermented Gastrodia elata was 9.14 log cfu/mL and 9.27 log cfu/mL, respectively. The total acidity values were increased above 3.35% by malt and rice-nuruk extract solution for 8 days. Thus, the viable cell number was the highest by malt and rice-nuruk extract solution fermentation for 3 days. The amino acid content of Gastrodia elata fermented by LAB after saccharification by malt extract solution was higher than that of other saccharifying methods. The free sugar content and p-hydroxybenzyl derivatives induced by the enzyme method were higher than those of other saccharifying methods. The overall acceptability was the highest at 4.2 point in Gastrodia elata fermented by malt extract solution.

Oat! It entices us with its awesome components such as β-glucan and unsaturated fatty acid. This study was performed to investigate the changes of flour size distribution, pH, moisture content, Hunter color value, polyphenol, protein, flavonoid, lipid rancidity, β-glucan content and sensory evaluation of covered and naked oat flour that heated at 80, 120, 160 and 200℃. It was roasted for 5min to begin with, followed by complete cool, and for 10min at the second time. There was some difference in flour size distribution before and after of roasting. With increasing temperature, oat was more broken finely. For the Hunter b value representing the blackish color of the surface, after oats went through a roasting process, one went through until 160℃ showed same color statistically. Moisture content declined more as the roasting temperature became higher. As for pH, its range of variation was small from 6.2 to 6.6. While a polyphenol was on the reduction, protein was on the rise by the increase of temperature. In total, a flavonoid was declined at 80℃ but increased from 120 until 200℃ compared to control. A MAD (malonaldehyde) related with lipid acidification was statistically identical until 160℃ and sharply risen at 200℃. Roasting conditions had significant effect on β-glucan content. A covered oat’s β-glucan was declined as opposite to naked oat’s β-glucan with temperature being increased. Variation in sensory evaluation such as color, taste, smell and preference was observed. There is no statistically significant difference in specimens heated at 160℃ and 200℃ of covered and naked oat in sensory evaluation(p<5%). All things considered including MDA, β-glucan content and sensory evaluation, a optimum temperature for roasting oat to develop processed goods was verified as about 160℃.

This study was performed to investigate the physicochemical properties of raw and roasted oats for the production of processed goods. Changes in particle size, pH, moisture content, Hunter b value, polyphenols, proteins, flavonoids, lipid rancidity, β-glucan content and sensory evaluation were compared between raw and roasted hulled oats (HO) and de-hulled oats (DO) after heating treatment at 0, 80, 120, 160 and 200°C. HO was more finely crushed than DO. The Hunter b value of HO was lower than that of DO, which increased sharply at 200°C. The pH range was from 6.2 to 6.6, with an average value of 6.4. In contrast to the protein contents of the two oat types, polyphenol content showed gradual decrease as roasting temperature increased. A comparison of the flavonoid content of HO with DO, indicated difference in the increase of flavonoids with increasing temperature. The protein content of HO was observed to be higher than that of DO. Furthermore, the protein level was slightly increased with increasing temperature. Malonidialdehyde (MDA) content was statistically identical from 0°C to 160°C, but then increased sharply at 200°C. As expected, the β-glucan content of HO was higher than that of DO. The β-glucan content of HO was decreased at 80°C, but increased from 120°C to 200°C. In contrast, the β-glucan of DO increased constantly compared to the control. Variations in sensory characteristics such as color, taste, smell and overall preference were observed. There were statistically significant difference among the sensory characteristics of the two oat types heated at 0°C and 120°C and at 160°C and 200°C (p<0.05). Our collective results, including those for particle size, MDA, protein, β-glucan content and sensory evaluation, indicated that HO would be more useful in the development of processed goods than DO, and that an optimum temperature for roasting oats is approximately 160°C for 15 min. Moreover, our results indicate that suitable roasting temperatures and cultivars are necessary to produce high-quality processed oat goods.