This study investigated the microbial community and quality characteristics of traditional soybean pastes (doenjang) based on the aging period in Gyeongnam province. The samples were collected from seven regions in Gyeongnam Province (Goseong, Hadong, Haman, Hamyang, Sacheon, Sancheong and Uiryeong). Contents of moisture, salinity, pH, and acidity of doenjang after 210 days aging were 56.40~65.21%, 9.05~16.08%, 4.88~6.86 and 0.64~2.14%, respectively. Lightness significantly decreased over the aging period, while the redness tended to increase over the aging period. Yellowness was from 21.39~26.81 to 21.10~28.36. Reducing sugar content was from 0.31~1.45% to 0.11~3.13%. The amino-type content increased from 141.87~495.13 mg/100 g to 328.53~823.67 mg/100 g. In contrast, the ammonia-type content declined from 136.74~364.70 mg/ 100 g to 128.62~331.00 mg/100 g. The overall total microbial count did not significantly differ, but it tended to decrease in sample GD4. Fungus declined overall or was not detected. Coliform groups were not detected in all samples. Lactobacillus and Bacillus cereus tended to decrease over the aging period. The common fungus and bacterium were Aspergillus oryzae and Tetragenococcus halophilus, respectively. After the aging period, the predominant fungi were Candida versatilis, Candida apicola, and Debaryomyces hansenii. The predominant bacteria were Tetragenococcus halophilus and Cronobacter sakazakii.

본 연구는 2019년 경기도내 대형매장과 중소형매장 및 재리시장에서 유통 중인 스테인리스, 알루미늄, 철 등 금속제 주방기구 82건을 대상으로 중금속 등 11종(납, 카드뮴, 비소 등)의 오염도를 조사하여 금속제 주방기구의 위생관리를 위한 기초자료로 활용하고자 하였다. 금속제 주방기구의 용출시험결과, 금속의 용출빈도는 철>알루미늄>크롬, 니켈>아연>구리>납>비소>안티몬>주석> 카드뮴의 순으로 이었고 용출률은 7.3-93.9%이었다. 조사 대상 82건 중 알루미늄 주방기구 1건에서 니켈이 기준을 초과(결과 1.4 mg/L, 기준 0.1 mg/L 이하)한 것으로 나타났으며 그 밖에 기준이 설정되어 있지 않은 철에 코팅한 주방기구에서 니켈이 식품용 기구 및 용기·포장 공전 금속제 기준을 5배-193배 초과한 것으로 나타나 이에 대한 기준규격의 설정이 필요한 것으로 판단된다. 코팅하지 않은 금속제와 내부를 코팅한 주방기구 평균 용출량을 비교해보면, 알루미늄과 철은 코팅한 주방기구에서 낮게 나타났고 나머지 대부분의 중금속은 코팅한 주방기구에서 높은 수준으로 나타났다. 국산과 수입산으로 나누어 평균 용출량을 비교한 결과, 알루미늄과 철은 국산 및 수입산 모두 다른 중금속에 비해 높은 수준으로 나타났는데 알루미늄은 국산주방기구에서, 철은 수입산 주방기구에서 높게 나타났다. 주방기구의 코팅재질별로 평균 용출량을 비교한 결과, 불소수지 코팅에서는 알루미늄, 세라믹 코팅에서는 알루미늄, 철, 법랑코팅에서는 니켈, 알루미늄, 철, 구리, 기타(실리콘과 티타늄)코팅에서는 철의 용출량이 높게 나타났다.

The purpose of this study was to prepare Korean traditional vinegar using ginseng radices (wild simulated ginseng, red ginseng), and to investigate its functional ingredients and functionality. The total amino acid content of red ginseng vinegar and wild simulated ginseng vinegar was 124.36 mg% and 168.37 mg%, respectively, which was confirmed to be higher than the total amino acid content of red ginseng and wild simulated ginseng (70.71 mg%, 76.29 mg%). In addition, the polyphenol contents of red ginseng vinegar and wild simulated ginseng vinegar were 73.26 mg/g and 82.43 mg/g, respectively, which was confirmed to be higher than that of red ginseng and wild simulated ginseng (43.42 mg/g, 51.32 mg/g). And also, the DPPH electron donating ability of red ginseng vinegar and wild simulated ginseng vinegar was 893.26 μg/mL, 803.92 μg/mL, which showed that the scavenging ability was better than that of red ginseng and wild simulated ginseng (1253.21 μg/mL, 1021.01 μg/mL). On the other hand, it was confirmed that red ginseng vinegar and wild simulated ginseng vinegar contain 0.024% and 0.028% of compound K, a unique component of fermented ginseng, which is not contained in red ginseng and wild simulated ginseng. From these results, it was confirmed that Korean traditional vinegar using ginseng radices is a traditional functional food with functional ingredients and antioxidant activity.

This study was carried out to investigate milling's effect on the pasting properties and storage stability of dry-milled rice flour. Rice flour's moisture content was increased from 9.48% to 9.80% after going through a rice polisher, and the crude fat content of rice flour was decreased from 0.91% to 0.62% after going through a rice polisher. In the color index of rice flour, the rice polisher was only affected by yellowness. The pasting properties were verified through RVA, and it was confirmed that the use of a rice polisher had no significant effect on the pasting properties. As a result of observing the changes in fatty acid value, it was ascertained that the storage period could be increased using the rice polisher. These results suggest that the rice polisher can increase the storage period without changing the pasting properties.

외식산업의 급속한 성장과 함께 호텔을 비롯한 외식업체에서는 식품안전 요구 및 위생에 대한 중요성 이 증가하고 있다. 이에 현장에서 위생상태를 판단할 수 있는 신속하고 실용적인 모니터링기법이 요구된다. 본 연구는 국내5성급 호텔 5군데를 대상으로 개인위생(작업자의 손), 조리기구(칼, 도마, 식품보관용기, 슬라이스 머신 칼날, 제빙기 스쿱), 시설·설비(냉장고 손잡이, 작업대, 싱크대), 고객 접점항목(뷔페용 집게)에 대한 위생관리 실태를 조사하였고 그에 대한 검증법인 ATP 값의 상관관계를 도출하고자 하였다. 5개 호텔의 위생관리 실태조사 결과, 다른 검사 항목보다 상대적으로 조리기구 및 개인위생 결과가 비교적 위생적으로 관리되고 있었으며(조리기구 92.2%, 개인위생 91.4%, 시설·설비 76.19%, 고객 접점항목 88.6%) 으로 시설·설비는 비교적 미흡한 것으로 나타났다. ATP검사 결과, 조리 기구(51±45 RLU/25 cm2)는 시설·설비(167±123 RLU/25 cm2)보다 비교적 위생적으로 잘 관리되었다. 위생실태 조사 결과 점수와 ATP 값의 상관성 분석을 실시한 결과, 각 호텔 별 작업자 손, 조리기구, 시설·설비의 대부분 음의 상관관계를 가지며 높은 상관성(-0.64 - -0.89) 을 보였다. 또한 이번 연구에서 각 검사 항목의 평소 상태의 ATP 값(1020±1254 RLU/25 cm2)에 비해 세척 후 ATP 값(92±67 RLU/25 cm2)이 현저히 감소되어 세척의 유효성을 확인하는 도구로 적합성을 확인할 수 있었다. 호텔을 비롯한 외식업체에서 수행하는 주관적인 위생실태조사와 ATP 검사법을 병행한다면, 실시간으로 보이지 않는 오염 물질의 객관적인 수치화를 통해 식품사고 발생을 예방하기 위한 효과적인 모니터링 방법이 될 것으로 사료된다.

After ethanol (BM-E and RW-E) and hot-water (BM-HW and RW-HW) extracts were fractionated from two herbal mixtures (BM and RW), their physiological activities were investigated. All extracts consisted of more than 50% of neutral sugar, with their total polyphenol levels higher than flavonoid levels. Radical scavenging activities of EtOH extracts remained significantly higher compared to that of hot-water extracts, and in particular, RW-E showed consistently higher antioxidant activity than BM-E. When anti-inflammatory activities of the extracts were evaluated by LPS-stimulated RAW 264.7 cells at 10~500 μg/mL non-cytotoxicity doses, BM-E showed significantly higher levels of TNF-α, IL-1β, IL-6, and nitric oxide inhibitory activity than those of hot-water extracts and RW-E. Murine peritoneal macrophage cells were shown to be enhanced in crude polysaccharides (BM-CP and RW-CP fractionated from BM-HW and RW-HW) compared to hot-water extracts and polysaccharide K (PSK, positive control). Especially, RW-CP exhibited higher activity than BM-CP, and component sugar analysis showed that BM-CP mainly contained galacturonic acid, glucose, arabinose, galactose, and xylose (34.5%, 33.9%, 16.1%, 7.1%, and 6.3%, respectively), whereas RW-CP showed different measurements (29.5%, 59.2%, 5.0%, 4.5%, and 0.2%). In conclusion, two herbal mixtures could contain varying sets of physiological activities dependent on different extraction and fractionation methods.

Ammonium (NH4 +-N) and nitrate-nitrogen (NO3-N) fertilizers were spread 30 kg/10a and 60 kg/10a, respectively, as additional fertilizers in nitrogen fertilization to investigate their effects on spring kimchi cabbage's physiological disorders during cold storage. The initial weight of spring kimchi cabbage after harvesting was 3.80 kg with two-fold NO3-N, whereas it was 3.22 kg with one-fold NO3-N. After 90 days of cold storage, the total loss ratio became lower as the nitrogen fertilizer ratio increased. The pH increased, reducing sugar content decrease during the storage. Black speck occurrence became higher as the nitrogen fertilizer increased. Mid-rib brown stain and soft rot were observed slightly in kimchi cabbage regardless of the nitrogen fertilizer ratio. Two-fold NO3-N fertilization showed a positive effect on increasing weight and reducing kimchi cabbage loss, but it exhibited a negative effect on the black speck. The method and content of nitrogen fertilization of spring kimchi cabbage may be adjusted according to the usage and storage periods.

본 연구는 조제유류 중 지방산에 대해 최신 분석법을 마련하고자 수행하였다. 조제유류 중 지방산 함량 분석을 위해 GC를 이용한 분석법을 확립하고 시중에 유통 중인 제품을 대상으로 적용성을 검토하였다. 분석법 검증은 특이성, 직선성, 검출한계 및 정량한계, 정확성, 정밀성에 대해 수행되었다. Linoleic acid 및 α-linolenic acid의 0.1-5 mg/ mL 농도범위에서 R2=0.999 이상의 우수한 직선성을 확인할 수 있었다. Linoleic acid 및 α-linolenic acid의 LOD는 각각 0.06 mg/mL, 0.01 mg/mL, LOQ는 각각 0.16 mg/mL, 0.03 mg/mL였다. 표준인증물질 분석을 통해 정확성을 검토 하였으며, linoleic acid 및 α-linolenic acid의 회수율은 각각 100.8%와 101.1%로 확인하였다. 정밀성을 검토한 결과 시료 채취량에 따른 반복성은 linoleic acid 1.4-2.9%, α- linolenic acid 1.1-2.7%이었고, 실험실간 재현성은 각각 2.8%, 1.5%임을 확인하였다. 본 연구에서 확립된 분석법을 적용하여 국내 유통 중인 조제유류 및 조제식 제품 12건에 대해 적용성 검토를 실시한 결과 전체 시료에서 분석이 용이 하였으며, 모두 기준·규격에 적합함을 확인하였다. 본 결과로부터 확립된 GC를 이용한 분석법은 조제유류 중 지방산 함량을 확인하기에 적합함을 확인하였으며 국내 식품 영양 성분의 관리 기반을 강화하는데 기여할 것으로 사료된다.

Myrosinases (thioglucosidases) catalyze the hydrolysis of a class of compounds called glucosinolates, of which the aglycones show various biological functions. It is often necessary to minimize the loss of myrosinase activity during thermal processing of cruciferous vegetables. Myrosinase was isolated from a popular spice, white mustard (Sinapis alba), and its thermal inactivation kinetics was investigated. The enzyme was extracted from white mustard seeds and purified by a sequential processes of ammonium sulfate fractionation, Concanavalin A-Sepharose column chromatography, and gel permeation chromatography. At least three isozymes were revealed by Concanavalin A-Sepharose column chromatography. The purity of the major myrosinase was examined by native polyacrylamide gel electrophoresis and on-gel activity staining with methyl red. The molecular weight of the major enzyme was estimated to be 171 kDa. When the consecutive step model was used for the thermal inactivation of the major myrosinase, its inactivation energy was 44.388 kJ/mol for the early stage of destruction and 32.019 kJ/mol for the late stage of destruction. When the distinct two enzymes model was used, the inactivation energy was 77.772 kJ/mol for the labile enzyme and 95.145 kJ/mol for the stable enzyme. The thermal inactivation energies lie within energy range causing nutrient destruction on heating.

This study compared and analyzed the quality characteristics and antioxidant activity of the commercial stick-type jelly of pomegranate (P1-P3), green apple (G1-G3), and red ginseng (R1-R3). The pomegranate group's pH showed a relatively low range (3.38-3.61), and the red ginseng group showed a relatively high range (4.14-4.96). The total acidity of commercial stick-type jelly was in the range of 0.31-4.60, and this value satisfied the total acidity standard of candy prescribed in the Ministry of Food and Drug Safety. Water content in the commercial stick-type jelly was lowest in P1 (45.99%) and highest in R3 (83.16%). The pomegranate group was significantly higher than the other samples for sugar content and turbidity (p<0.05). Fracturability was measured only in G2 and G3 with significantly lower hardness values (p<0.05), while the pomegranate group showed significantly higher values for hardness, adhesiveness, cohesiveness, gumminess, and chewiness compared to other samples (p<0.05). In DPPH free radical scavenging activity and total phenolic content results, the pomegranate group tended to have a high value, especially P3, which showed significantly the highest DPPH free radical scavenging activity (p<0.05). These results show that various commercial stick-type jelly products have different characteristics according to such factors like raw material and manufacturer.

2019년 1월부터 11월까지 서울약령시장에서 유통되는 식·약 공용 농산물 총 187건을 대상으로 곰팡이독소 동시 다성분 SPE 컬럼으로 정제 후 LC-MS/MS로 분석하여 곰팡이독소 8종의 동시분석법 유효성을 검증하고, 확립된 분석법으로 곰팡이독소 오염도 파악 및 위해평가를 실시하였다. LC-MS/MS를 이용한 동시분석법의 유효성 검증은 매질효과, 직선성, 검출한계, 정량한계, 정확성 및 정밀성으로 하였다. 매질 보정 검량선의 상관계수(r2)는 0.9999이상의 우수한 직선성을 보였고, 검출한계는 0.02-0.11 μg/ kg였고, 정량한계는 0.06-0.26 μg/kg였고, 회수율은 81.2- 118.7%였고, 상대표준편차는 0.33-8.90%로 우수한 재현성을 나타냈다. 확립된 분석법으로 검사한 결과 기준이 설정된 아플라톡신은 B1이 1.18-7.29 μg/kg (기준: 총 아플라톡신 15.0 μg/kg이하, B1 10.0 μg/kg이하)으로 기준 이내로 검출되었고, 아플라톡신 B2, G1 및 G2는 검출되지 않았다. 기준이 미설정된 곰팡이독소는 푸모니신(0.84-14.25 μg/ kg) 오크라톡신 A (0.76-17.42 μg/kg) 및 제랄레논(1.73- 15.96 μg/kg)이 검출되었다. 위해평가 결과 아플라톡신 B1의 1일 인체노출량은 0.00052 μg/kg b.w./day였고, 푸모니신 및 제랄레논의 일일섭취한계량 대비 각각 0.04%, 0.24% 였고, 오크라톡신 A의 주간섭취한계량 대비 4.76%로 우리나라 국민들이 식·약 공용 농산물 섭취로 인한 곰팡이 독소 위해도는 안전한 것으로 평가되었다.

The purpose of this study is to prepare low-calorie yanggaeng with reduced sugar by adding neohesperidin dihydrochalcone or NHDC (0.0125%, 0.025%, 0.05%, and 0.1%) and to compare its quality characteristics. NHDC is a high sweetener, 1,500-1,800 times sweeter than sucrose. In the sugar (oBx) and water content of the NHDC-added yanggaeng, there was no significant difference except for the sugar sample. The brightness of the yanggaeng according to the amount of NHDC added was 37.7-38.7 in the NH group, which was brighter than sugar’s (35.5). The yellowness in the NH group was -0.50 to -0.54, which was higher than the sugar’s (-0.80). The total polyphenol content ranged from 16.0-16.8 mg/100g, while DPPH radical scavenging activity ranged from 63.8-65.2. In the overall acceptability, sugar and NH3 were in the order of 6.25 and 5.25, respectively, and it was found that adding 0.05% of NHDC was desirable in replacing 50% of sugar in the manufacturing of Yanngang. Accordingly, NHDC does not have sugar level sweetness, so it does not seem easy to replace sugar completely. Research on improving sweetness by using the structural modification of NHDC is essential in the future.

본 연구는 닭 진드기 구제를 목적으로 개발된 살비제인 와구잡이 II® (WGJB, 편백정유 : 계피정유 = 20 : 56)에 대하여 토끼와 기니픽을 이용하여 피부 자극성 및 감작성 평가를 각각 수행하였다. 일차피부자극시험에서 토끼의 피부에 WGJB를 24시간 동안 처리한 후 피부 자극성을 확인한 결과, WGJB는 비찰과 부위에서 홍반과 부종과 같은 어떠한 부작용도 일으키지 않았으나, 몇몇 토끼의 찰과 부위에서 매우 약한 홍반과 부종을 나타내어 WGJB의 1차 피부자극 지수는 0.625이었다. 따라서 WGJB는 약한 자극성이 있는 물질로 분류되었다. 피부감작성 시험에서 기니픽에 0.1 mL의 WGJB을 피내주사한 후 24시간 동안 감작시켰다. 감작 1주일 후 WGJB를 함유한 패취를 주사 부위에 부착하여 48시간 동안 처리한 다음, 2주 후에 WGJB 를 함유한 패취를 부착하여 감작을 야기시켰다. WGJB는 어떠한 알러지 반응도 나타내지 않았다. 따라서, 본 연구를 통하여 WGJB는 약한 피부 자극성을 가지며 감작성을 야기하지 않는 물질로 평가되었다.

This study aimed to investigate the antioxidant activities and quality characteristics of jelly added with Orostachys japonicus juice. The moisture content and the soluble solids content of the jelly samples decreased significantly with increasing content of O. japonicus. The pH was highest in the control samples, and the pH significantly decreased with the addition of increasing amounts of O. japonicus. In terms of the chromaticity measurements, the lightness value and redness value was highest in the control sample, and it decreased as the amount of added O. japonicus increased, whereas the yellowness value increased with increasing levels of O. japonicus added. The gumminess and chewiness of the jelly increased with the addition of increasing amounts of O. japonicus. On the other hand, the cohesiveness and adhesiveness of the jelly did not show statistically significant changes. The total polyphenol and DPPH radical scavenging activities of the jelly with 100% O. japonicus added were significantly higher than those of the jelly with 0% O. japonicus added. Regarding the sensory evaluation, the sample with 75% O. japonicus added was perceived to have the best color, flavor, O. japonicus flavor, chewiness, and overall preference.

2018년과 2019년에 서울에서 유통 중인 건고추 및 고춧가루에 대해 잔류 농약 안전성 검사를 실시하였다. 총 101건의 시료에 대해 71종 농약을 모니터링한 결과 잔류허 용기준을 초과한 시료는 없었으나 잔류농약이 검출된 시료는 87건으로 86.1%의 검출률을 나타내었다. 건고추와 고춧가루 검출률은 각각 73.3%, 91.5% 이었다. 고춧가루의 잔류농약 검출률이 건고추에 비해 다소 높게 나타났 다. 검출된 농약은 12종이었으며 모두 작물보호제 지침 서에 따른 고추에 사용가능한 살균제 및 살충제이었다. 가장 다빈도로 검출된 농약은 pyraclostrobin이었으며 다음으로 flubendiamide, azoxystrobin, chlorantraniliprole 순이었다. 검출된 농약에 대한 위해성을 ADI(Acceptable daily intake)대비 식이섭취율로 산출하여 평가한 결과, %ADI는 모두 5.66E-05 – 3.34E-02%로 나타나 안전한 것으로 나타났다.

In this study, spray-dried double emulsion loaded bromelain was applied to Japanese Spanish mackerel fillets to develop fish-type, elderly-friendly foods. Japanese Spanish mackerel, treated with spray-dried double emulsions, were stored at 4oC for 24 h. For the characterization of emulsion particles, the particle size, ζ-potential, and morphology were determined. The color, TBARS, VBN, TMA, hardness, and adhesiveness of fish fillets treated by emulsion were measured for physicochemical properties. All the particle sizes of spray-dried emulsion were decreased while their double emulsion structure was maintained. Spray-dried emulsion reduced the color difference of fish fillets and did not catalyze lipid oxidation and protein decomposition. Values of TBA, VBN, and TMA of all fish did not exceed 0.5 mg MDA/kg, 30 mg/100 g, and 10 mg/100 g, respectively, which are considered edible limits regardless of bromelain or emulsion application. Bromelain modified fish fillets' hardness and adhesiveness to be suitable for elderly food, although it was encapsulated in the emulsion. Thus, spray-dried fish oil W/O/W double emulsion-loaded bromelain can be applied as a fish tenderizer, and this study’s results can be utilized to develop elderly-friendly food.

This study was carried out to compare the quality characteristics and antioxidant activity by varying the barley sprout powder addition time, production temperature, and powder addition ratio (0, 2, 4, 6, 8%) on the prepared rice during the manufacturing process of Nurungji. When we manufactured for 2 min at 200oC, the total polyphenol and flavonoid contents were the highest in Nurungji with 4% of barley sprout powder. In this way, we measured the weight, water content, water binding capacity, soluble solids content, reducing sugar, color, hardness, sensory evaluation experiments by varying the powder content. The weight, water binding capacity, soluble solids content, reducing sugar, and hardness increased with an increasing proportion of barley sprout powder, however the water content decreased. The L value and b value decreased and the a value increased with the influence of chlorophyll pigments in barley sprout. Sensory evaluation showed that Nurungji with 4% sprout barley powder was the highest. Therefore, we judged that it is desirable to add 4% of the powder when manufacture the barley sprout powder Nurungji.

This study evaluated the antioxidant activity and quality characteristics of rice cookie with added butterbur powder in a ratio of 0, 5, 10, 15, and 20% to confirm the possibility of butterbur as a functional food. The moisture content, spread factor, leavening rate, and hardness of rice cookies increased with an increase in the amount of butterbur powder; whereas a decrease in the pH and baking loss rate was observed. The L and b values d ec reased as the amount of butterbur powder increased, but the value was the lowest when 5% of butterbur powder was added. The sensory liking score showed the highest preference for 10% butterbur powder regarding appearance, flavor, taste, texture, and overall preference. In the principal component analysis (PCA), the addition of 10% butterbur powder positively affected the measure of food acceptance in terms of organoleptic properties of butterbur. Besides, as the amount of added butterbur powder increased, the antioxidant activity of rice cookies increased. Based on these results, it appears that the addition of butterbur powder to rice cookies in a 10% ratio can produce rice cookies with excellent antioxidant activity, overall quality, and high preference.

본 연구에서는 농약의 음성시료에서는 acetylcholinesterase와 acetylthiocholine을 반응시켜 +전하와 -전하를 가지는 thiocholine으로 분해되어 금나노입자를 응집시켜 역 Y자 스트립상에서 청자색의 반응선(띠)을 형성하고 양성 시료에서는 생성시키지 않는 원리를 이용한 신속 농약 검출법을 개발 하였다. 개발한 분석법은 유기인계 농약 말라옥손과 카바메이트계 농약 카보퓨란을 각각 10 ng/mL 수준까지 검출이 가능한 것으로 확인되었으며, 2종의 유기인계와 카바메이트계 농약(EPN, dichlorvos)에 대해 추가적으로 검출 한계를 확인한 결과에서도 10 ng/mL 수준까지 모두 검출 가능함을 확인 할 수 있었다. 그러나 3종의 트리아진 계열의 농약과 각 1종의 피레스로이드, 카복사마이드, 페닐아마이드 및 유기염소 계열의 농약에 대해서는 반응성이 없는 것으로 확인되어 유기인계와 카바메이트계 농약 분석에 적용이 가능한 것으로 확인되었다. 마지막으로, 임의로 오염시킨 농산물 시료를 대상으로 분석법의 회수율을 확인한 결과, 말라옥손에 대해서 96.4에서100.7%, 카보퓨란은 81에서112.7%의 회수율이 확인되어 본 연구에서 개발한 역 Y자 스트립을 농약 검출법으로 이용한다면 농산물과 농업환경 중 존재하는 유기인계 및 카바메이트계 잔류농약을 신속하게 검출할 수 있을 것으로 판단된다.

Market integration and prices in pulse crops like black gram play an important role in determining the production decisions of the farmers and diversification towards high value nutritious crops. In this context, the present study explores extent of market integration and price transmission in selected major black gram markets in Andhra Pradesh using Johansen co-integration, Vector Error Correction Model and Granger causality test. The study used monthly prices data of black gram (Rs/quintal) sourced from selected markets of Srikakulam, Krishna and Kurnool spanning January, 1990 to December, 2019. The results of the study strongly buttressed the existence of co-integration and interdependence of selected black gram markets in Andhra Pradesh. However, the speed of adjustment of the prices found to be moderate in Krishna market and quite weaker in Srikakulam market and thereby prices correct a small percentage of the disequilibrium in these markets with the greatest percentage by the external and internal forces. So, it necessitates the need for future research, to investigate the influence of external and internal factors such as market infrastructure, Government policy and self-sufficient production, product characteristics and utilization towards market integration. As there exists only unidirectional causality from Krishna to Kurnool and from Krishna to Srikakulam markets, it calls for strengthening the information technology for flow of market information regularly to help the farmers for increasing their income.