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Photographical observation of mulberry fruits (Morus sp.) during ripening
( Wan-teak Ju ),( Haeyong Kweon ),( Hyun-bok Kim ),( You-young Jo ),( Yong-soon Kim ),( Bonwoo Koo ) 한국잠사학회 2020 International Journal of Industrial Entomology Vol.41 No.1
This work was preliminary report on the shape of mulberry fruits and mulberry flowers. The shape of mulberry was varied with mulberry cultivars as bended oval shape (Daeshim), oval shape (Gwasang No. 2), oval-cylindrical shape (Sagyeppong), uneven heart shape (Suwonppong), and roundish shape (Cheonggangsang). The style of female flowers was also varied with cultivars as no style (Palchung), short style (Gwasang No. 2), cone style (Susungppong), and rectangular style (Daedangsang). This observation suggested that the shape and flower of mulberries are different among mulberry cultivars. It needs to further systematic study to know the shape and flower of mulberry cultivars and to elucidate the relationship between the morphological characters and mulberry cultivars.
( Hyun-bok Kim ),( Haeyong Kweon ),( Wan-teak Ju ),( You-young Jo ),( Yong-soon Kim ) 한국잠사학회 2021 International Journal of Industrial Entomology Vol.42 No.1
Mulberry was dried with low temperature vacuum dryer using microwave. The nutritional compositions of microwave-dried mulberry including proximate composition, sugar content, mineral content, total phenolic, flavonoids, and anthocyanin, beta-carotene, vitamin C, and amino acid composition were measured. Sugar contents of mulberry were 42.6 mg/100g (Cheongilppong) and 43.27 mg/100g dw (Gwasang No. 2). The main components of mulberry sugars were fructose and glucose. Mineral analysis showed that K, P, Ca, and Mg were abundant regardless of mulberry cultivars.
( You-young Jo ),( Soohyun Kim ),( Ji Hae Lee ),( Haeyong Kweon ),( Wan-teak Ju ),( Hyun-bok Kim ),( Kee-young Kim ),( Seong-wan Kim ),( Su-bae Kim ) 한국잠사학회 2020 International Journal of Industrial Entomology Vol.40 No.1
Silkworm powder was prepared from 3<sup>rd</sup> day of 5<sup>th</sup> instar silkworm through various drying technology including freeze drying, hot wind drying, infrared drying, and microwave drying. The shape of silkworm dried was different with the drying methods. Freeze drying and microwave drying silkworm looked its original form, but hot wind drying and infrared drying silkworm looked shriveled and crumpled. The color of silkworm powder freeze-dried changed from yellowish green to hazel with lowering freezing temperature. Heavy metals including Pb, Cd, As, and Hg were lower the food criteria. The results of 1-deoxynojirimycin analysis was shown that BaekOkJam and GoldenSilk silkworm powder was satisfied the criteria of functional food, but YeonNokJam silkworm powder was lower than the criteria. The amino acid composition of silkworm was similar regardless of the frozen temperature in freeze drying process. © 2020 The Korean Society of Sericultural Sciences Int. J. Indust. Entomol. 40(1), 22-27 (2020)
( Hyun-bok Kim ),( O-chul Kwon ),( Haeyong Kweon ),( You-young Jo ),( Wan-teak Ju ),( Ji Hae Lee ),( Yong-soon Kim ) 한국잠사학회 2020 International Journal of Industrial Entomology Vol.40 No.2
Recently mulberry has been commercialized but it loses its marketability rapidly after harvest. In this study, characteristics of mulberry were examined at different storage temperature after harvest using the typical Korean mulberry cultivars. Postharvest spoilage fungi on the various mulberry cultivars, Cheongilppong, Daeshim, and Gwasang No. 2 was observed 2, 2, and 1 d , respectively, after harvest at 28℃. However, at 4℃, the day was 8, 7, and 4 d, respectively. At 28℃ storage condition, the weight loss behavior of mulberry did not showed significantly different among them. However, at 4℃ storage condition, mulberry Cheongilppong loses its weight rapidly compared to Daeshim and Gwasang No. 2. Sugar content of mulberry stored at 4℃ was nearly constant, but stored at 28℃ decreased with storage time. The acidity of mulberry slightly decreased with storage time and then increased. Juice leakage of frozen mulberry leaked abruptly within 6 h from the fruit body and then flattened at 25℃. The results of our study, the postharvest characteristics of mulberry were affected by mulberry cultivar and need to further study to increase the shelf life.
Lee, Ji Hae,Kim, SooHyun,Jo, You-Young,Kweon, HaeYong,Jeon, Jong Young,Ju, Wan-Teak,Kim, Hyun-Bok,Kim, Kee-Young,Kim, Seong-Wan,Kim, Su-Bae Korean Society of Sericultural Science 2019 International Journal of Industrial Entomology Vol.39 No.2
Freeze-dried 3<sup>rd</sup> day of 5<sup>th</sup> instar silkworm powder (FDSP) has been produced and consumed as functional food ingredient in Korea. Generally, FDSP is distributed in the dehumidification state. In this study, the effect of humid condition (30%, 50%, 70%, and 90% RH) on the quality characteristics of FDSP was examined. The color of FDSP, greenish yellow, becomes dark with the change of redness and yellowness. When FDSP is exposed for 4 h at 90% RH, the lightness was changed from 56 to 51, redness from -0.8 to 3.7, and yellowness from 26.5 to 21.6. The proximate composition of FDSP was not significantly changed except 90% RH condition. At that condition, moisture content (5.7%) was increased to 26.8% and crude fat (11.3%) decreased to 1.9% (3 wk 90% RH). Mineral content change during storage can be classified to 3 types; sulfur rapidly decreased, potassium mostly stable with some decreased with humidity, and sodium increased with high humid condition. Vitamins were not significantly affected. However, DNJ was abruptly decreased to 0.03 g/100g in humid condition.
( Ji Hae Lee ),( Soohyun Kim ),( You-young Jo ),( Haeyong Kweon ),( Jong Young Jeon ),( Wan-teak Ju ),( Hyun-bok Kim ),( Kee-young Kim ),( Seong-wan Kim ),( Su-bae Kim ) 한국잠사학회 2019 International Journal of Industrial Entomology Vol.39 No.2
Freeze-dried 3<sup>rd</sup> day of 5<sup>th</sup> instar silkworm powder (FDSP) has been produced and consumed as functional food ingredient in Korea. Generally, FDSP is distributed in the dehumidification state. In this study, the effect of humid condition (30%, 50%, 70%, and 90% RH) on the quality characteristics of FDSP was examined. The color of FDSP, greenish yellow, becomes dark with the change of redness and yellowness. When FDSP is exposed for 4 h at 90% RH, the lightness was changed from 56 to 51, redness from -0.8 to 3.7, and yellowness from 26.5 to 21.6. The proximate composition of FDSP was not significantly changed except 90% RH condition. At that condition, moisture content (5.7%) was increased to 26.8% and crude fat (11.3%) decreased to 1.9% (3 wk 90% RH). Mineral content change during storage can be classified to 3 types; sulfur rapidly decreased, potassium mostly stable with some decreased with humidity, and sodium increased with high humid condition. Vitamins were not significantly affected. However, DNJ was abruptly decreased to 0.03 g/100g in humid condition.