Development of New Mushroom Substrate using Kojongsi Persimmon Peels for Pleurotus eryngii

Hye Soo Kim,Chul Hwan Kim,Jong-Chun Cheong,Soo Jeong Cho 한국버섯학회 2016 버섯 Vol.20 No.2

The Kojongsi persimmon peels is byproduct after production of dried persimmon. This study was conducted to investigate optimal mixing ratio of Kojonsi persimmon peels as a substrate for cultivation of Pleurotus eryngii. The primary nutritive material of substrate for Pleurotus eryngii was corncob, soybean meal, beet pulp, ground corn and bran. Five to forty percent of persimmon peels were mixed with primary nutritive materials as new substrate. The chemical properties of substrate mixed with Kojongsi persimmon peels was similar to the mixture without Kojongsi persimmon peels in T-C, T-N, C/N ratio, and other nutrients. Mycelial growth time on medium with 5 to 30% persimmon peels was similar to the control without persimmon peels as 27 days but that on medium with 40% and 50% persimmon peels was delayed for 10 days. The time of pinhead formations in medium with 5 to 30% persimmon peels was 12 days, the growth time to harvest was 6 days. These results were similar to those of the control without persimmon peels. The sizes of pileus of treatments with 5 to 30% persimmon peels were tend to be smaller compared with the control. The length of stipe of 10% persimmon peels treatment was 80 mm which was shorter than that of the control with 120 mm.

감과피 첨가가 큰느타리버섯 자실체 생육에 미치는 영향

김혜수,김수철,정종천,조수정 한국버섯학회 2014 한국버섯학회지 Vol.12 No.4

Five to thirty percent of persimmon peels were added to mushroom medium to investigate mycelial growth. Mycelial growth on the medium with persimmon peels was 82~96 mm (28 days) and was slower than that of the control without persimmon peels as, 100 mm (28 days). Mycelial growth time on medium with 5 to 10% persimmon peels was similar to the control without persimmon peels as 28 days but that on medium with 30% persimmon peels was delayed for 4 days. The time of pinhead formations in medium with 10 to 20% persimmon peels was 8 days, the growth time to harvest was 10 days. These results were similar to those of the control without persimmon peels. The sizes of pileus of treatments with 10 to 30% persimmon peels were tend to be smaller compared with the control. The length of stipe of 10% persimmon peels treatment was 89 mm which was shorter than that of the control with 90 mm. The thickness of stipes of 10 to 20% persimmon peels treatments were 36 to 42 mm which were tend to be thicker than that of the control with 42 mm.

Effect of Kojongsi Persimmon Peels as a Mushroom Substrate on Antioxidant Activity of Pleurotus eryngii

Chul Hwan Kim,Hye Soo Kim,Jong-Chun Cheong,Soo Jeong Cho 한국버섯학회 2016 버섯 Vol.20 No.2

This study was conducted to investigate the effects of Kojongsi persimmon peels as a mushroom substrate on antioxidant activity of Pleurotus eryngii. The Pleurotus eryngii was growth on the medium with 0, 5, 10, 15, 20, 30, 40, 50% Kojongsi persimmon peels. The Pleurotus eryngii was extracted into ethanol and their antioxidant activities were analyzed. The total polyphenol content was highest in the 20% Kojongsi persimmon peels treatment (40±0.38 mg of gallic acid equivalents/100 g) than 0% Kojongsi persimmon peels treatment (21 ±0.18 mg of gallic acid equivalents/100 g). The 20% Kojongsi persimmon peels treatment showed better DPPH scavenging activity (36.81±0.23% at 1 mg/ml), ABTS scavenging activity (39.03±0.10% at 1 mg/ml) and reducing power (0.3±0.10% at 1 mg/ml) than 0% Kojongsi persimmon peels treatment and another extract ones. Overall, total polyphenol content and antioxidant activities of extracts from Pleurotus eryngii was increased dose dependently and 20% Kojongsi persimmon peels treatment was showed better total polyphenol content and antioxidant activities than 0% Kojongsi persimmon peels treatment and another extract ones.

Development of mushroom growing medium for Pleurotus eryngii using persimmon peels

Chul Hwan Kim,Hye Soo Kim,Jong-Chun Cheong,Soo Jeong Cho 한국버섯학회 2015 버섯 Vol.19 No.2

This study was carried out to develope mushroom growing medium for Pleurotus eryngii cultivation using persimmon peels. Total nitrogen, carbon source and protein of commercial cultivation medium used in this study was 1.34, 53.9 and 0.09 %, respectively. The C/N ratio was 40.22. The total nitrogen was increased by increasing mixing ratio of persimmon peels. The carbon source and protein was no significant difference by increasing mixing ratio of persimmon peels. In column test, mycelial growth of 15% persimmon peels treatment was similar with control, but mycelia of 20-50% persimmon peels treatment was growed slowly compared with control. To investigate yields of fruiting body, 15% of persimmon peels was mixed with commercial cultivation medium. The fruiting body of 15% persimmon peels treatment was no significant difference yield compared with control. But, the chemical contents of 15% persimmon peels treatment were the higher than control.

Development of mushroom growing medium for Pleurotus eryngii using persimmon peels

Chul Hwan Kim,Hye Soo Kim,Jong-Chun Cheong,Soo Jeong Cho 한국버섯학회 2015 버섯 Vol.19 No.1

This study was carried out to develope mushroom growing medium for Pleurotus eryngii cultivation using persimmon peels. Total nitrogen, carbon source and protein of commercial cultivation medium used in this study was 1.34, 53.9 and 0.09 %, respectively. The C/N ratio was 40.22. The total nitrogen was increased by increasing mixing ratio of persimmon peels. The carbon source and protein was no significant difference by increasing mixing ratio of persimmon peels. In column test, mycelial growth of 15% persimmon peels treatment was similar with control, but mycelia of 20-50% persimmon peels treatment was growed slowly compared with control. To investigate yields of fruiting body, 15% of persimmon peels was mixed with commercial cultivation medium. The fruiting body of 15% persimmon peels treatment was no significant difference yield compared with control. But, the chemical contents of 15% persimmon peels treatment were the higher than control.

연구논문 : 감과피 분말을 첨가한 쿠키의 품질특성

임현숙 ( Hyun Sook Lim ),차경희 ( Gyung Hee Cha ) 한국식품조리과학회(구 한국조리과학회) 2014 한국식품조리과학회지 Vol.30 No.5

Traditionally, the persimmon Gojongsi (Diospyros kaki Thunb) is peeled to make dried persimmons and the skins are thrown away. In this study, the quality characteristics of cookies containing persimmon peel powder were tested for recycling of the persimmon peels. The amounts of persimmon peel powder added to the cookies were about 0, 5, 7, 9 and 11%. The densities of the cookies of the control group and the persimmon peel powder containing experimental group were 1.25 and 1.25∼1.37 respectively. The pH was 6.02 for the control group and 5.95~6.01 for the experimental group. Significant differences in the moisture content were observed between groups at 3.34 and 2.16~3.31 for the control and experimental groups, respectively(p<0.05). The spreadabilities and loss rates of the cookies increased with increasing amounts of persimmon peel powder(p<0.05). In contrast, the loss rates and leavening rate of the cookies decreased significantly with decreasing amounts of persimmon peel powder(p<0.05). The lightness of the cookies showed significant decrease(p<0.05), while the redness and yellowness increased with increasing amounts of persimmon peel powder. The hardness(kg) of the control group was 0.847 while that of the experimental group was 0.904~1.110 In the QDA, the results of sensory characteristic analysis showed that the experimental group earned 11% higher scores for color, flavor, taste, and bitterness, 7% higher for appearance and 9% higher for after taste. the consumer acceptance test revealed the experimental group to have a 7% more positive evaluation for color, favor, taste and texture than the control group. On the grounds of the experiment above, the optimal mixture ratio from the sensory test was found to be 7% persimmon peel powder in the cookies.

연구논문 : 감 과피 분말을 첨가한 식빵의 품질특성

신동선 ( Dong Sun Shin ),박혜영 ( Hye Young Park ),김명희 ( Myung Hee Kim ),한귀정 ( Gwi Jung Han ) 한국식품조리과학회(구.한국조리과학회) 2011 한국식품조리과학회지 Vol.27 No.5

This study was performed to evaluate the physiological and sensory properties of breads with different ratios of persimmon peel. Moisture activation of the bread loaf decreased as storage period increased with a smaller range of decrease in the persimmon peel added group. The amount of weight increased, and volume fell to some degree. Adding persimmon peel increased the RVA temperature, whereas maximum decreased. The color change during storage was due to the addition of control and 4% in group a values except there was no significant difference. As the result of measurements using a texture analyzer, hardness, springiness, cohesiveness, gumminess, and chewiness properties decreased. The sensory test results revealed that the 4% and 6% added persimmon peel bread was the best.

Image Recognition of Position and Orientation of Persimmons for Automatic Peeling Machine

( Xuefeng Wang ),( Yutaka Kaizu ),( Kenji Imou ) 한국농업기계학회 2018 한국농업기계학회 학술발표논문집 Vol.23 No.1

Peeling in fruit processing has been a painstaking and time-wasting task for manual labor, thus the automation of peeling could effectively improve productivity especially for persimmons that has limited storage life. To provide the specific peeling machine with persimmons via a robot arm made by corporate partners requires data on position and orientation of persimmon with certain accuracy. To meet such demand,we designed two systems which respectively using openCV on Visual C++ to measure current persimmon orientation by detecting its symmetry axis and using Deep Learning on a library named Keras programmed by Python in recognizing the center point of persimmon’s pedicel from above. Up till now, we achieved 92% accuracy in detecting symmetry axis with processing speed of 1 second and a 85% accuracy in recognizing pedicel center points. The former is satisfactory and we are now still working on improving the accuracy of Deep Learning performance.

효모를 이용한 에탄올 생산을 위한 감껍질 전처리조건의 최적화

이종섭 ( Jong Sub Lee ),박은희 ( Eun Hee Park ),권세영 ( Se Young Kwun ),여수환 ( Soo Hwan Yeo ),김명동 ( Myoung Dong Kim ) 한국미생물생명공학회(구 한국산업미생물학회) 2014 한국미생물·생명공학회지 Vol.42 No.2

본 연구에서는 감가공 과정에서 매년 막대한 양으로 발생하는 감껍질을 이용하여 에탄올을 생산하기 위하여 묽은 황산으로 감껍질을 전처리하는 조건을 중심합성계획법과 반응 표면분석법을 통하여 최적화하였다. 감껍질의 최적 전처리 조건은 황산농도 1.77%와 열처리 시간 26.4분이었으며 RSM 모델에서 예측한 수준과 비슷한 수율로 환원당을 생성하였다. 감껍질 전처리물을 이용한 효모발효에서 혐기적 배양조건에서 15.52 g/l의 에탄올이 생산되는 것을 확인하였다. 본 연구를 통하여 매년 막대한 양으로 발생하는 감껍질을 활용하는 방안 중의 하나로써 효모를 이용한 에탄올 생산의 가능성을 제시하였다. A response surface method based on a central composite design experiment was used to determine the optimum conditions for pretreatment of persimmon peel. It was mathematically predicted that the maximum amount of reducing sugars would be obtained at an H2SO4 concentration of 1.77% (w/v) and a heat treatment time of 26.4 min. A reducing sugar concentration of 63.23 g/l was obtained under the optimum pretreatment conditions determined by RSM. Under anaerobic growth conditions, Saccharomyces cerevisiae NK28 produced 15.52 g/l of ethanol with a yield of 0.34 g ethanol/g glucose from pretreated persimmon peel, which corresponded to 14% and 26% enhancements in ethanol productivity and ethanol yield, respectively, compared with those obtained in aerobic growth conditions. This study suggests that persimmon peel might be a useful substrate for bioethanol production by yeast fermentation.

Isolation and Identification of Myricitrin, an Antioxidant Flavonoid, from Daebong Persimmon Peel

In-Wook Hwang,Shin-Kyo Chung 한국식품영양과학회 2018 Preventive Nutrition and Food Science Vol.23 No.4

In this study, the antioxidant flavonoid, myricitrin, was isolated and identified from Daebong persimmon peel. The persimmon peel extract was successively fractionated with n-hexane, ethyl acetate, and n-butanol. The ethyl acetate fraction had the strongest antioxidant activities among the solvent fractions and was further fractionated by silica gel and octadecylsilane column chromatography, and preparative high performance liquid chromatography. Three antioxidant compounds were finally isolated, and compound 2 was identified as myricitrin by liquid chromatography/mass spectrometry and <SUP>1</SUP>H and <SUP>13</SUP>C nuclear magnetic resonance. Myricitrin had the strongest antioxidant activities by ferric ion reducing antioxidant power and α,α-diphenyl-2-picrylhydrazyl radical scavenging assays. These results suggested that myricitrin was found as a major antioxidant flavonoid responsible for the strong antioxidant activities of Daebong persimmon peels.