This study was carried out to determine the optimum temperature of the jicama pickle solution by evaluating physicochemical and sensory characteristics at various temperatures. The soaking solution of the jicama pickle was prepared at different temperatures (95, 75, 50, and 25oC). During storage, the titratable acidity, Brix, and the salinity of the jicama pickles increased, and these values increased with increasing temperature of the soaking solution. The higher the temperature of the soaking solution, the lower the L and b values. In all samples, the hardness increased rapidly until the 5th day of storage, and then gradually decreased. During storage, the jicama pickles showed a high tendency to harden at soaking solution temperatures of 75 and 95oC. Sensory evaluation indicated that the taste, flavor, crispness, and overall preference of the jicama pickle were higher at a soaking solution temperature of 75oC and above. The higher the temperature of the soaking solution, the higher the acceptability. Based on these results, we conclude that soaking solution temperature of 75°¦95oC in the manufacture of jicama pickles had a positive effect on the reduction in tissue softening and the sensory properties of the jicama pickle.

새롭게 도입된 얌빈의 국내 재배기술 확립을 위하여 육묘조건, 적심, 적화, 재식밀도 등의 재배요인에 의한 생장과 수량반응을 조사한 결과는 다음과 같다. 얌빈은 P.E. 하우스내에 전열 온상을 설치하여 평균 22℃로 유지하여 30일(적산온도 650℃) 육묘하면 건전묘 생산이 가능하였다. 트레이 규격에 따른 출현 특성의 차이는 없으며, 셀 크기가 클수록 묘 생장량이 증가하지만 육묘효율, 이식작업의 편의성을 고려하여 128공 트레이가 적합하였다. 7월 하순에서 8월 상순에 120 ㎝ 높이에서 적심을 하면 수량이 23% 가량 많아지며 8월 하순에서 9월 상순 사이에 적화를 하면 괴경수와 괴경중이 증가하여 수량이 32% 가량 많아진다. 50 ㎝×30 ㎝로 정식하였을 때 관행 100 ㎝×30 ㎝보다 수량이 30% 증가하였다. 적심, 적화, 재식밀도 최적조합처리는 무처리에 비해 경제적으로 107%의 이익적인 요소가 발생하였다. 이상의 연구 결과 얌빈의 최적 재배기술 적용을 통해 국내에서 새로운 소득 작목으로서 유망할 것으로 판단된다.

Background : Pachyrhizus erosus (Leguminosae), locally called as “Yam bean” is a traditional medical plant that grows in the tropical and subtropical region. The root of P. erosus is used by the local people to treat insomania, treatment of osteoporosis and extracts of this plant have shown antioxidant activity, immunomodulatory activity, tyrosinase inhibitionby, antitumour properties and cardiovascular benefit. Methods and Results : Free radical scavenging activity was evaluated using α-tocopherol and butylated hydroxy toluene (BHT) as standard antioxidants. The radical scavenging activity was measured using the stable radical 1,1-diphenyl–2-picrylhydrazyl (DPPH) and ABTS assay. Total phenolic content was determined by following Folin-Ciocalteau colorimetric method and Total flavonoids were determined using aluminium chloride calorimetric methods. Phenolic compound concentration and compositions were determined by HPLC-MS/MS system. Seedlings grown under the flourescent light (Fl) exhibited the highest DPPH radical scavenging activity when compared to the plants treated with light emitting diodes (LEDs) and light emitting plasma (LEP). LED-Blue showed the higher DPPH radical scavenging activity and ABTS concentration of PE compared to other LEDs. The accumulation of phenolic compounds increased under different white-LEDs conditions as compared to LEP and FL light conditions. Conclusion : In this study, antioxidant activity and phenolic compound composition of P. erosus was improved by the application of LED and LEP.

This study was performed in order to provide basic data for predicting the usefulness of Jicama (Pachyrhizus erosus) as a food raw material. The changes in the physicochemical properties of freeze-dried and hot air-dried Jicama were investigated and analyzed. The moisture content of raw Jicama was 81.84%. The crude protein, crude fat, crude ash and carbohydrate content of hot air-dried Jicama powder were 2.85, 0.79, 7.93 and 88.44%, while those of freeze-dried Jicama powder were 3.93, 0.83, 7.92 and 87.32%, respectively on dry basis. Regarding the color values, the lightness of freeze-dried Jicama (92.86) was higher than that of the hot air-dried Jicama (88.01), whereas the redness (-0.67) and yellowness (3.21) of freeze-dried Jicama were lower than those of the hot air-dried Jicama (0.43) and (11.96), respectively. The brown index was lower in the freeze-dried Jicama (0.029) than in hot air-dried Jicama (0.107). The total sugar content showed no significant differences between freeze (46.49 mg/g) and hot air-dried Jicama (45.11 mg/g). Finally, the amylose content was higher in freeze-dried Jicama (5.66%) than in hot air-dried Jicama (6.63%).