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This study was conducted to develop the regulating methods for the optimal harvest stage of new sprout for woody plants, and to clarify the effects of storage condition and period on the growth of new sprout formed of Aralia elata cv. ‘Jeongkwang'. Japanese angelica tree were collected in the Jangheung district of Jeonnam on 20. March, 2005, and those cut branches were stored at 5±2℃ and 80 to 90% of the relative humidity, and were cut in water. Survival rate of cut branches for Aralia elata cv. ‘Jeongkwang' was significantly increased when that was used for the cutting after the collection with no storage. And those survival rate was much more increased when that was stored at 80 to 90% of relative humidity than 40 to 50% of relative humidity. Number of new sprouts formed which were not stored immediately after the collection 3.2 to 3.4, and that were stored at cold storage room before cutting and cut on 1. June and 1. August were 5.1 to 5.3. Leaf growth of cut branches cut in water on 20. March started at ten days after cutting, and that on 1. June and 1. August at one to two days after cutting. Slow and mature sprout growth of Aralia elata cv. ‘Jeongkwang' which were cut in water were different by the cold storage periods. Nineteen days were needed for the mature growth of sprout when cut in water on 20. March, and thirteen days on 1. August.
This study examined the basic information on the native pear c.v. ‘Baekwoon' grown in Mt. Baekwoonsan, Gwangyang, to develop as a local specialty product. the sensory characteristics, chemical compositions, and physiological activities of ‘Baekwoon' pear were examined and compared with those of ‘Niitaka' pear. Hardness of ‘Baekwoon' pear was 19.30N, which was higher than 'Niitaka'. The sugar content of ‘Baekwoon' was 11.5 ?Brix, which was lower than ‘Niitaka'. The total amino acid contents of the fruit skin and flesh of ‘Baekwoon' were 222 ㎎/100g dry weight (DW) and 130 ㎎/100g DW, respectively, which were much higher than those of 'Niitaka'. Especially, serine contents in fruit skin and flesh of ‘Baekwoon' were 75.4 ㎎/100g DW and 40.2 ㎎/100g DW, respectively, which were significantly (p<0.05) higher than those of ‘Niitaka'. However, physiological activities, such as total phenol content, DPPH radical scavenging activity, total flavonoid content and nitrite scavenging activity, of ‘Baekwoon' were lower than or similar to those of ‘Niitaka'. Consequently, vitamin and amino acid contents of ‘Baekwoon' were better than those of ‘Niitaka'. It is suggested to use fruit skin because of its good composition and physiological activities so that it helps to improve the quality and the biological activity.
This study was conducted to examine the chemical composition of kiwifruit skin, and to test its anti-microbial activities and cytotoxicities, thus, exploring ways for the economic utilization of kiwifruit skin. Four varieties of kiwifruit were examined: Daeheung, Bidan, Haegeum No.1 and Hayward. Vitamin C content in the fruit skins of Bidan, Daeheung, Haegeum No.1 and Hayward were 72.44, 67.22, 62.51 and 61.44 ㎎/100g, respectively. Total amino acids content in the fruit skins of Bidan, Haegeum No.1, Hayward and Daeheung were 808.31, 706.02, 629.07 and 464.83 ㎎/100g dry weight, respectively. K and Ca content were 17.20-45.70 ㎍/mL and 4.58-10.15 ㎍/mL. While, other inorganic matter contents were below 4.89 ㎍/mL. Anti-microbial activity of kiwifruit skin extracts, in terms of the diameter of inhibition zone when tested against five gram positive and three gram negative microbial strains (even in the concentration of 2,000 ㎎/L), was less than 14.1㎜. The hyperplasia inhibition of lung cancer cells by methanol extracts from Bidan and Haegeum No.1 using concentrations of 800 ㎎/L were 27.7% and 14.5%, however, those from Daeheung and Hayward were below 3%. Consequently, it will be useful to know that kiwifruit skin can be added to processed goods which demand for higher concentrations of vitamin C, amino acids, K and Ca.
This study was conducted to examine the distribution status, the physicochemical composition, and the physiological activity of Spergularia marina grown in the western region in Jeon-Ra-Nam-Do, looking for its potential as a local specialty goods. The amount sold of Spergularia marina to different areas from a rural market place was examined durin g April, 2 008. The proportio ns o f S per gu la ri a mar in a are as follows; Yeongam(30.5%), Muan(24.3%), Naju(20.3%), Hampyeong(18.0%), and Haenam(7.0%), which were shown higher than those of Pimpinella brachycarpa. Total vitamin C and total chlorophyll contents in Spergularia marina were 68.61㎎/100g DW and 58.11㎎/g DW, respectively. Total amino acid contents were 331.94㎎/100g DW and 20 kinds of amino acids were separated and classified. The contents of inorganic matters in Spergularia marina were as follows; Na(64.23㎎/L), Mg(15.88㎎/L) K(9.99㎎/L), Ca(3.83㎎/L). The total phenol and the total flavonoid contents of methanol extracts from Spergularia marina were 41.7㎎/L and 18.9㎎/L, respectively, with an extracting concentration of 2,000㎎/L. The nitrite scavenging activity was highest (83.4%) in hot water extract. These results may be useful as basic data for using Spergularia marina as a local specialty goods..
This study was conducted to restore our traditional Cheongtaejeon tea and to develop the special products. We inoculated Cheongtaejeon tea with lactobacilli (Lactobacillus plantarum CHO 25) and the mixed microbial strains (L. plantarum CHO 25 + Saccharomyces cerevisiae + Bacillus amyloliquefaciens CHO 104). We also examined the sensuous characteristics and physiological activity of Cheongtaejeon tea which was produced by the inoculation of microbial strains. The external appearance of Cheongtaejeon teas were not significant among the teas which were produced with or without the inoculation of L. plantarum CHO 25 and the mixed microbial strains. The taste of the tea increased most in Cheongtaejeon tea which was produced without the inoculation of microbial strains. The taste and liking of Cheongtaejeon tea which was inoculated with Aspergillus oryzae and Aspergillus niger decreased significantly, and it was not suitable to drink. Total phenolics compound contents, total flavonoid contents and DPPH (α,α-diphenyl-β-picryl-hydrazyl) radical scavenging activity of Cheongtaejeon tea extracts increased much more in the order of that produced with the inoculation of L. plantarum CHO 25, control and that with the mixed microbial strains. However, nitrite radical scavenging activity in 1,000 mg/L Cheongtaejeon tea hot water extracts were in the order of the control (94.4%), the inoculation of L. plantarum CHO 25 (93.6%) and the mixed microbial strains (91.1%). Overall results indicated that the sensuous characteristics increased most in Cheongtaejeon tea which was produced without the inoculation of microbial strains, and those physiological activities in tea with the inoculation of L. plantarum CHO 25.