This research examined the quality characteristics of orange sauce samples prepared with different sugar contents in order to create a standardized recipe.In the foodservice industry, attempts have been made to make superior sauces, often resulting in error. In this study, different sugar contents were examined for orange sauce to determine why varied results occur during its preparation as well as the best methodology for preparing orange sauce. Quality characteristics such as color differences, spreadability, and pH were analyzed, as well as sensory evaluations of taste, texture, color and overall acceptability. The pH values of the orange sauce samples ranged from 3.6 to 3.63 and after the initial simmering of ingredients, the weight reduction rates of the sauces were 88, 75, 64, 63, and 64% for sugar contents of 200, 300, 400, 500, and 600 g respectively. Hunter’s color L, a, and b values of the samples changed according to the sugar contents after simmering (1st sauce). The L and b values showed similar patterns, where increasing sugar content resulted in higher values; however, in the 2nd sauce, the pattern was reversed. This indicates that the color of the sauce was affected by sugar caramelization during the reduction process; however, the final color was modified by the additions of mayonnaise and butter as well as by aeration. In the sensory evaluation the sample containing 30% sugar (500 g) had significantly higher acceptability scores (p<0.05) for color, mouth feel, appearance, taste, and overall acceptability. Finally, the optimal ingredient ratios of the standardized orange sauce recipe were determine as: 48% total liquid consisting of orange juice and mandarin and orange fruit; 30% sugar; 10% mayonnaise and 11% butter.

국내 재배환경에 적합한 다수성인 거베라 소륜계통 의 우수 신품종 육성을 위하여 경남농업기술원 화훼육종연구소에서 1999년부터 교배조합 육성을 위하여 국 내의 재배농가와 종묘업체로부터 품종을 수집한 후, 2001년 3월에 핑크색 대륜계의 ‘Grandeur’를 모본, 오 렌지색 중·대륜계의 ‘Songsongee’를 부본으로 인공교 배를 실시하여 교배조합으로부터 436개의 종자를 획득 하였다. 교배 후 결실이 된 조합은 채종 즉시 파종 하였으며, 파종 1개월 후 발아된 378개의 유묘는 본 엽이 4∼5매 전개되었을 때 화훼육종연구소 유리온실 내의 선발 포장에 정식하였다. 그 후 교잡 1세대를 육 묘하여 화색이 선명하고 수량이 많은 우수 5개체 (01129-028, 105, 188, 325, 335)를 1차로 선발하였 다. 그 후 특성이 우수한 01129-335(경남 G-24)개체 를 생장점배양에 의해 개체증식 후 화훼육종연구소 유 리온실내의 특성검정 포장에 정식하여 2003년 6월부터 2004년 10월까지 3회에 걸쳐 생육 및 수량특성 검정 을 실시하였다. 특성검정을 실시한 결과 화색, 화형, 수확량 등 품질과 수량이 우수하다고 판단되어 2005 년 농작물 직무육성 신품종선정위원회의 심의를 거쳐 ‘Sweety’로 명명하였다. ‘Sweety’는 화색이 선명한 오 렌지색의 반겹꽃 절화용으로 수량이 많고 안정된 중· 소륜화로서 화색과 화심색이 잘 조화된 기호도가 높은 품종이다. 본당 수량은 연간 3회 검정 결과 평균 51.2개이며, 평균 절화수명은 10.4일이다.

국내산 과일 주스 4종을 준비하고 식중독 유발균인 Listeria monocytogenes와 Salmonella Typhimurium를 접종하여 14일 동안 4℃에서 보관하며 항균 효과를 살펴본 결과 다음과 같은 결론을 얻었다. L. monocytogenes 에서는 매실 주스가 가장 뛰어난 효과를 나타내어 보존 14일만에 생존하고 있는 균을 전혀 측정할 수 없었으며, 그 다음으로 키위가 3.0 log만큼 억제를 보이는 항균 효과를 나타내었다. 감귤의 경우 1.0 log만큼 억제하는데 그쳤다. 매실주스 10%를 다른 주스에 혼합하였을 때 L. monocytogenes는 키위 즙에서 더욱 향상된 항균 효과를 나타내어 14일 후 생존 균을 측정할 수 없었고, 감귤주스에서도 1.5 log 만큼의 향상된 항균 효과를 나타내었다. S. Typhimurium은 전반적으로 L. monocytogenes 보다 더 쉽게 억제되는 경향을 보였다. 키위 즙과 매실 주스에서 접종한 모든 균이 보존 14일 후 생존하지 않는 것으로 관찰되었으며, 감귤의 경우에는 1.4 log 만큼밖에 억제하지 못했다. 10%의 매실과 혼합된 주스에 S. Typhimurium을 접종한 결과 키위 즙에서는 접종한 전 균이, 감귤주스에서는 3.2 log 만큼의 증가된 억제효과를 나타내었다. 이상과 같은 결과로 볼 때, 매실은 식중독 유발균에 대한 강한 항균 활성을 가지고 있으며 다른 과실주스에서의 식중독을 예방하기 위한 식품 보존 첨가제로서 사용이 가능할 것으로 기대된다.

This study was carried out to determine the quality characteristics of Jeju mandarin orange jelly with various gelling agent such as agar, k-carrageenan and gellan gum for the aged. The concentration of agar was 0.4-0.6% and that of k-carrageenan and gellan gum was 0.2-0.4%. The color value, gelling temperature, melting temperature, break down rate, textural properties and sensory acceptance test of Jeju mandarin orange jelly with various gelling agent were measured. Average age of the subjects for acceptance test was 78.23. Redness and yellowness of Jeju mandarin orange jelly with agar was lower than that with k-carrageenan. The gelling and melting temperature of Jeju mandarin orange jelly with agar was lowest among the jellies. Break down rate of Jeju mandarin orange jelly with agar was highest among the jellies. Above results showed that the stability of Jeju mandarin orange jelly with agar was inferior than that with k-carrageenan and gellan gum. Hardness, adhesiveness and springiness of Jeju mandarin orange jelly with agar was lowest among the jellies and sensory acceptance of Jeju mandarin orange jelly with gellan gum was highest among them. Thus, gellan gum was appropriate gelling agent for the Jeju mandarin orange jelly with regard to the acceptability and the depression of sour taste in Jeju mandarin orange jelly could improve the acceptability for the aged.

The objectives of this study were to characterize the quality of soy kefir made with soymilk in combination with fructose (5%, 10%) and one of the extracts from orange (10%, 15%) and grape (5%, 10%) with differently adjusted amounts as defendant variables. The lactic acid bacteria, yeast and total microbial counts of soy kefir were respectively 1.3×107 CFU/ml, 1.6×108 CFU/ml, 1.5×108 CFU/ml, soy kefir was propered to drink. pH of soy kefir mixed by orange and grape extracts was decreased significantly according to add fructose 5%. Acidity became significantly high when orange and grape extracts were added, which means acidity showed similar tendency in the opposite direction. The saccharinity of soy kefir was not significantly in orange extract, but soy kefir added fructose 10% was high more than fructose 5% in grape extract. In sensory evaluation, soy kefirs added orange extract 15%, fructose 5% and grape extract 10%, fructose 5% were estimated highly on color, astrigent taste, sour taste, mouth feel and overall quality.

Varied levels of mannitol at 0%, 3%, 6% and 9% were added to the commercial orange juice and physicochemical and sensory characteristics of the juice were investigated. Refractive index of control had 11.3˚Bx and the index was significantly increased to that of the 18.4˚Bx as the addition was increased to the 9% level(p〈0.05). The values of pH and the acidity did not show significant differences among varied levels of mannitol added samples. However, sensory characteristics of aroma and sweet flavor were significantly increased as the addition levels were increased showing the values of aroma, from 7.5 to 11.3, and those of sweet flavor from 5.0 to 11.9, respectively (p〈0.05). The 9% added level sample had significantly the lowest sour and astringent flavor values of 4.0 and 2.3, respectively.

Freshly squeezed juices were prepared using the domestic Chunggyun, Hanrabong, and imported oranges and physicochemical and sensory characteristics of the juices were investigated. The Chunggyun had significantly the lowest pH value of 3.35, and imported and Hanrabong showed the pH values of 3.82 and 3.93, respectively(p〈0.05). The refractive index of Hanrabong showed significantly the highest values of 14.7˚Bx (p〈0.05), and the samples of imported and Chunggyun did not show significant differences with indices of 12.5 and 12.2, respectively. The quantitative descriptive analysis(QDA) showed imported sample had significantly the highest values of sweet and sour aroma with values of 11.57 and 11.08, respectively. However, Hanrabong showed significantly the highest value of sweet flavor with value of 12.31. Consumer acceptance test represented the Chunggyun was the most accepted one but did not show any great differences in overall, appearances, and flavor among the samples.

본 연구의 목적은 후각 자극에 의한 감성의 변화를 주관적 검사와 동시에 시행한 심전도에서 추출한 HRV parameter와의 상관관계를 보고자 함이다. 후각 자극은 0.6% orange와 2.5% valeric acid를 일정 flow와 일정 농도를 코 점막에 건조를 방지하기 위해 수증기로 포화시킨 향자극기로 주었다. 향의 주관적 검사에서 오렌지향은 친숙하고 쾌하다고 하였으며, valeric acid의 경우 불쾌하고 성가시고 친숙하지 않는 감성을 표시하였다. 이러한 쾌하고 불쾌한 향자극에 대한 HRV 분의 활동이 우세하였음을 확인하였다. 결론적으로 HRV 스펙트럼 분석이 감성의 변화를 객관적인 지표로 나타내는데 유용한 정보로서의 가능성을 제시히고자 하였다.

중추신경계돠 자율신경계에 나타난 후각에 의한 감성변화를 측정하기 위해 후각자극은 0.6% 오렌지향과 2.5% valeric acid를 수증기로 포화시키는 후각 자극기를 통해 일정 flow와 농도로 시행하였다. 대조자극은 방안 공기로 향자극 전후에 시행하였으며 뇌파자극은 international 10-20 systim에서 4채널을 사용하였다. 이외에 ECG, EOG, heart rate, skin conductance와 respiration를 기록하였고 뇌파분석은 fast Fourier tuansform analysis의 power spectra로 하였다. 그 frequency banes는 delta(0-4.5Hz), theta(4.5-7Hz)은 쾌하고 친숙하게 valeric acid는 불쾌하고 성가시게 평가되었다. 뇌파분석에서 쾌와 불쾌 자극간의 차이는 PG2-A2 channel 에서 alphal의 자극전후의 차이를 나타내었으며 불유쾌한 자극에서는 모든 channel alphal, alpha2와 beta파 증가를 보였다. 또한 heart rate, galvaric skin resistance는 쾌자극에서 감소양상을 나타내었으며 불쾌자극에서는 반대경향을 보였다. 호흡에서는 쾌자극에서 호흡수 감소경향과 input/output amplitude dutation와 duration의 증가경향을 보였으며 불쾌자극에서는 반대양상을 보였다. 결론적으로 쾌와 불쾌 후각자극으로 감성변화를 뇌파와 자율신경계에서 볼 수 있었다.

Gannan navel orange is the characteristic brand of Jiangxi agricultural products and the national geographical indication product of China. Gannan navel orange has large yield, wide planting area, high brand value and large export volume.”Belt and Road” is an economic innovation and economic change made by China for the country and the world under the current weak economic environment. Under the new economic development, Gannan navel orange, as an important agricultural product, should actively connect with the “Belt and Road” development strategy, develop its own advantages, and take advantage of this opportunity to further develop the navel orange brand. Gannan navel orange needs to play an advantage to meet the challenge under the new economic environment such as “Belt and Road ”. This paper mainly analyzes the export and future development of Gannan navel orange under the new economic environment. The export volume of Gannan navel orange under the background of Belt and Road is suggested.

High-quality and high-phytonutrient watermelon fruits have strong market opportunities besides their health related benefits. Hence, investigating quality and nutritional related traits of watermelon genetic resources could provide important baseline data in breeding for increased lycopene content thereby increasing the marketability of watermelon. To this end, we have examined some fruit morphological traits and lycopene content of 105 genetic resources. Seeds, originally obtained from 22+ countries, were obtained from the National Agrobiodiversity Center, Jeonju, South Korea, grown in an experimental field and harvested at a fully mature stage. The size of pistil scar (SPS), the width of stripes (WS), weight of fruit (WF), length of fruit (LF), width of fruit (WIF), the thickness of pericarp (TP), soluble solids content (SSC), fruit shape in longitudinal section, ground color of skin, the intensity of the green color of skin, fruit shape at the apical part, grooving distribution, conspicuousness of stripes, and main color of the flesh were recorded on the field and inside laboratory and the lycopene was measured using spectrophotometric and HPLC methods. Watermelon fruits have shown a diverse morphological characters. Red and pink fleshed fruits dominated in the entire collections. Fruits with higher thickness of rind were found to exhibit less soluble solid content (SSC). Korean origin fruits were characterized by intermediate SSC while the United States of America (USA), Russia (RUS), Tajikistan (TJK), Turkmenistan (TKM), Taiwan (TWN), and Uruguay (URY) originated fruits had the highest SSC. The lycopene content varied between 41.37 and 182.82 ㎍/g, 2.81 and 163.72 ㎍/g, and 3.54 and 255.47 ㎍/g using HPLC, UV-Vis spectrophotometer, and microplate reader spectrophotometer, respectively. Red- and pink-fleshed fruits had the highest levels of lycopene content compared to the yellow- and orange-fleshed. Lycopene content had a significant positive correlation with SSC, however, no correlations were detected between lycopene and other quantitative fruit morphological characters. Our study demonstrated high diversity exists in fruit morphological traits and lycopene content of the germplasm collections which provide beneficial baseline data for a future breeding program and utilization of watermelon germplasm collections in gene banks for the maintenance and improvement of the current levels of production, marketability, and health-related benefit of watermelon fruits.

This study provides a simple introduction to photo-catalyst technology to self-clean the organic dirts and degrade the air pollution in urban environment. Moreover, it shows the spray coating technique was applied to effective coating on the surface of concrete specimen by using as-developed integral photocatalyst solution. In order to examine photo-catalytic activity and degradation effectiveness on the surface of the concrete specimen, the UV-LED lamp was used as a light source to activate the photo-catalysis. Methyl-orange dye was used as an indicating method to speculate the photo-catalytic reaction and UV-VIS spectrometer to determine the molar content of the organic dye.

The objective of this study was to investigate the adsorption potential of chicken feathers for the removal of OrangeⅡ (AO7) from aqueous solutions. Batch experiments were performed as a function of different experimental parameters such as initial pH, reaction time, feather dose, initial OrangeⅡ concentration and temperature. The highest OrangeⅡ uptake was observed at pH 1.0. Most of the OrangeⅡ was adsorbed at 2 h and an adsorption equilibrium was reached at 6 h. As the amount of chicken feather was increased, the removal efficiency of Orange II increased up to 99%, but its uptake decreased. By increasing the initial concentration and temperature, OrangeⅡ uptake was increased. The experimental adsorption isotherm exhibited a better fit with the Langmuir isotherm than with the Freundlich isotherm, and maximum adsorption capacity from the Langmuir constant was determined to be 0.179244 mmol/g at 30℃. The adsorption energy obtained from the Dubinin-Radushkevich model was 7.9 kJ/mol at 20℃ and 30℃ which indicates the predominance of physical adsorption. Thermodynamic parameters such as ΔGo, ΔHo, and ΔSo were -12.28 kJ/mol, 20.64 kJ/mol and 112.32 J/mol K at 30℃, respectively. This indicates that the process of OrangeⅡ adsorption by chicken feathers was spontaneous and endothermic. Our results suggest that as a low-cost biomaterials, chicken feather is an attractive candidate for OrangeⅡ removal from aqueous solutions.

This study examined the effects of trifoliate orange extract (TOE) on inflammatory reactions at the time of an LPS shock by performing experiments on rats injected with trifoliate orange extract and in Raw 264.7 cell cultures, with the aim of developing a new anti-inflammatory medicine. The IL-1β, IL-6, and TNF-α concentrations were lower in all of the groups treated with TOE than in the control group after 5 h of LPS treatment. The IL-10 concentration was higher in the 300- ㎎/㎏ TOE group than in the control group after 2 h and 5 h of LPS treatment. The liver concentrations of cytokines IL-1β and IL-6 decreased more in the groups treated with TOE than in the control group and the IL-6 concentration did not differ significantly between the 100-㎎/㎏ TOE group than in the control group. The TNF-α and IL-10 concentrations did not differ significantly between the TOE groups and the control group. In the experiments involving Raw 264.7 macrophage cultures subjected to LPS shock, the productions of IL-1β, IL-6, and TNF-α decreased in all of the groups treated with TOE compared to the control group. The IL-10 concentration did not differ significantly between the groups treated with TOE and the control group. Together the findings of this study suggest that TOE contains functional substances that can influence inflammatory reactions.

The volatile flavor components of the fruit pulp and peel of orange (Citrus sinensis) and grapefruit (Citrus paradisi) were extracted by simultaneous distillation-extraction (SDE) using a solvent mixture of n-pentane and diethyl ether (1:1, v/v) and analyzed by gas chromatography-mass spectrometry (GC-MS). The total volatile flavor contents in the pulp and peel of orange were 120.55 and 4,510.81 mg/kg, respectively, while those in the pulp and peel of grapefruit were 195.60 and 4,223.68 mg/kg, respectively. The monoterpene limonene was identified as the major voltile flavor compound in both orange and grapefruit, exhibiting contents of 65.32 and 3,008.10 mg/kg in the pulp and peel of orange, respectively, and 105.00 and 1,870.24 mg/kg in the pulp and peel of grapefruit, respectively. Limonene, sabinene, α-pinene, β-myrcene, linalool, (Z)-limonene oxide, and (E)-limonene oxide were the main volatile flavor components of both orange and grapefruit. The distinctive component of orange was valencene, while grapefruit contained (E)-caryophyllene and nootkatone. δ-3-Carene, α-terpinolene, borneol, citronellyl acetate, piperitone, and β-copaene were detected in orange but not in grapefruit. Conversely, grapefruit contained β-pinene, α-terpinyl acetate, bicyclogermacrene, nootkatol, β-cubebene, and sesquisabinene, while orange did not. Phenylacetaldehyde, camphor, limona ketone and (Z)-caryophyllene were identified in the pulp of both fruits, while α-thujene, citronellal, citronellol, α-sinensal, γ-muurolene and germacrene D were detected in the peel of both fresh fruit samples.

A Linear Approximated Inverse Almost Ideal Demand System, suggested by Eales and Unnevehr, is estimated with monthly data set of Korean fruits consumption. LA/IAIDS consists of 6 demand equations which correspond to domestically produced Hanrabong, overwintering mandarin, strawberry, melon and tomato with imported orange. The results indicate that price and scale flexibilities are negative, as expected. And the significance is that a 10% increase in imported orange quantity is associated with 5.5% declines in the price of Korean Hanrabong while the price of other fruits is minimally affected. In addition, the estimate of scale flexibility of Hanrabong (-2.96) is much smaller than any other fruit. Hanrabong farmer might be in the face of deficit operation as a consequence of the substitution effect if orange would be imported in accordance with the Korea-U.S. free trade agreement.