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전라북도산 브랜드 쌀의 쌀알 품질 특성과 이의 계절적 변이
이정애 ( Chong Ae Lee ),윤성중 ( Song Joong Yun ) 전북대학교 농업과학기술연구소 2011 농업생명과학연구 Vol.42 No.2
Brand rice has become the major rice product for cooking circulated and sold in markets, and consumers` reputation and royalty to any brand render competitive edge in markets. Thus, this study was conducted to evaluate quality and uniformity of brand rice from Jeonbuk province and seek ways to improve their quality. A total of twenty-two brand rice from Jeonbuk and the two national power brands were evaluated for their visual and quality traits. Seasonal uniformity of the brand quality was estimated with brand products purchased three times at an interval of three or six months from November 2008. The standard of grade classification set by the Ministry of Food, Agriculture, Forestry, and Fisheries was used for grading of brand products. Quality grades of top five brand products from Jeonbuk were similar to or better than those of the national power brand products. However, many brand products showed regular grades of quality. Number of brands with the supreme grade for head rice ratio and protein content were two and eight out of 22 brand products, respectively. Many of the brand products were graded to the lowest class for content of broken, colored, and chalky kernels. Seasonal uniformity was higher for amylose content, head rice ratio, and water content. Protein showed about 12% seasonal variability. However, traits such as head rice ratio, and ratio of chalky, damaged and colored kernels showed variability of 32 to 104 percent. These results demonstrate that majority of brand products from Jeonbuk need to reduce nitrogen fertilization to meet protein content less than 6.6%. Multiple measures are also required to reduce anti-quality kernels by right-time harvest and drying of wet rice grains, slow drying at low temperature, storage in temperature- controlled facility, and improvement of milling equipments. In addition, it is recommended to reduce numbers of brand products by merging those from the same city or county areas into a few common brand products. Local governments` branding strategies are also needed to differentiate their brand products by integrating uniqueness of their variety and production environment into brand products.
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수확 후 LED와 UV-B 조사에 의한 아스파라거스 순의 항산화 기능 향상
유남희(Nam-Hee Yoo),정선균(Sun-Kyun Jung),이정애(Chong Ae Lee),최동근(Dong-Geun Choi),윤성중(Song Joong Yun) 한국원예학회 2017 원예과학기술지 Vol.35 No.2
아스파라거스의 기능성을 향상시키기 위하여 처리 전 그리고 12시간 암상태로 저장한 아스파라거스를 대조구로 하여 백색(색온도 45,000 k), 청색(peak 450 nm), 적색(peak 660 nm)의 발광다이오드(light-emitting diode, LED)를 이용하여 수확한 아스파라거스 순을 광합성유효광양자속밀도(photosynthetic photon flux density, PPFD) 200 μmol·m<SUP>-2</SUP>·s<SUP>-1</SUP>의 광으로 12시간 처리하고, UV-B(280 nm)를 0.5kJ 또는 1.0kJ로 처리하여 원예적 특성, 비타민C(total ascorbic acid), 루틴(rutin), 총 페놀(total phenolics) 및 총 플라보노이드(total flavonoids) 함량과 자유기 소거능에 미치는 영향을 조사하였다. 이들 처리는 아스파라거스 순의 생체중, 길이, 직경 등에 변화를 초래하지 않았으며, UV-B 0.5kJ에서는 당도와 엽록소 함량이 각각 9%와 41% 증가하였다. 비타민 C, 루틴, 총 페놀 및 총 플라보노이드 등 항산화 성분 중에서 비타민 C 함량은 대조에 비하여 백색광(114%), 적색광 (137%) 및 UV-0.5 kJ(127%) 처리에서 크게 증가하였다. 반면 루틴, 총 페놀 및 총 플라보노이드 함량은 적색광이나 UV-0.5 kJ 처리에서만 대조구에 비하여 증가하였다. 또한 DPPH라디컬 소거능으로 측정한 항산화 활성은 대조구에 비하여 백색광, 적색광 및 UV-0.5 kJ 처리구에서 각각 43, 41 및 43% 증가하였다. 이상의 결과는 적색광 12시간 처리나 UV-B 0.5kJ 처리로 아스파라거스 순의 원예적 특성의 변화가 초래되지 않는 상태에서 비타민 C, 루틴, 총 페놀, 총 플라보노이드 등의 함량이 증가되고 자유기 소거능도 향상됨을 의미한다. 따라서 수확한 아스파라서스의 순에 적색광 12시간 또는 UV-B 0.5kJ을 처리하면 채소 또는 음료의 원료로 사용되는 아스파라거스 순의 기능성 품질을 증진시킬 수 있을 것으로 생각된다. Asparagus (Asparagus officinalis L.) spears were treated with white (color temperature 4,500 k), blue (peak 450 nm), and red (peak 660 nm) light-emitting diodes (LEDs) at a photosynthetic photon flux density (PPFD) of 200 μmol·m<SUP>-2</SUP>·s<SUP>-1</SUP> for 12 h, and UV-B (280 nm) at 0.5 kJ or 1.0 kJ to determine the effect on agronomic characteristics, antioxidant phytochemicals, and antioxidant activity. The fresh weight, length, and width of spears were not affected by light quality treatments. The free sugars and chlorophyll contents were increased by 9 and 41%, respectively in the UV-0.5 kJ treatments. Among the antioxidant phytochemicals (vitamin C, total phenol, rutin, and total flavonoid), vitamin C was most greatly affected by the light treatments. Vitamin C content was significantly increased in asparagus spears subjected to the white (114%), red (137%), and UV-0.5 kJ(127%) treatments compared to the control. By contrast, rutin, total phenol, and total flavonoid content were increased only in samples subjected to the red and UV-0.5 kJ treatment. Furthermore, antioxidant activity, as measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, increased in white, red, and UV-0.5 kJ treatments by about 43, 41, and 43%, respectively, compared to the control. These results suggest that postharvest treatment of asparagus spears with red light at 200 μmol·m<SUP>-2</SUP>·s<SUP>-1</SUP> for 12 h or with UV-B (280 nm) at 0.5 kJ could enhance the functional quality of the asparagus spears by increasing the content of phytochemicals like vitamin C, rutin, total phenolics, and total flavonoids.
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