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고정삼,양상호,양영택,좌창숙 ( Jeong Sam Koh,Sang Ho Yang,Young Tack Yang,Chang Sook Jwa ) 한국응용생명화학회 1998 Applied Biological Chemistry (Appl Biol Chem) Vol.41 No.2
In order to determine the optimmum harvest time of Citrus unshiu Marc. var. miyagawa and C. unshiu Marc. var. okitsu produced in Cheju, citrus fruits sampled at packing houses or harvested directly on citrus tree in south and north area of Cheju were analyzed. The fruits were grown in size till middle of October, and soluble solids were increased continuously after that. The fruits size were different by positional directions on the tree, the quality of citrus fruits in central southern positions on the tree was good for fresh fruit consumptions. Compared with only the quality of citrus fruits as a factor of soluble solids, total sugar, pH, and color index, the optimum harvest time were supposed to be reasonable at late of November for C. unshiu Marc. var. okitsu, and at early of December for C. unshiu Marc. var. miyagawa. The results obtained from citrus fruits sampled at packing houses were supposed to be not suitable for determing the optimum harvest time, because of storage after harvest at ordinary harvesting time.
고정삼,김찬식,고명수,양영택 濟州大學校 亞熱帶農業硏究所 1992 亞熱帶農業硏究 Vol.9 No.-
제주산 금귤을 소재로 한 금귤 젤리화 식품과 금귤-벌꿀절임을 제조하고, 이들의 물성, 기호성, 저장성 등에 관한 특성을 검토하였다. 젤라틴 2.5%와 물엿을 사용한 젤리화 금귤은 硬度가 195g-force이며, 탄성은 114%로서 後食用 製品으로 알맞은 것으로 평가되었다. 금귤-벌꿀절임은 20% 이내의 벌꿀을 함유한 제품이 官能評價에 좋은 結果를 얻었다. 加熱處理하여 밀봉한 製品은 32℃˚에서 20일간 貯藏하였을 경우에도 전혀 微生物 검출이 되지 않았으나, 加熱處理하지 않은 製品의 경우 製造工程 등에서 오는 汚染으로 인하여 벌꿀함유량에 관계없이 일부 微生物 增殖이 일어나 저장 및 유통중에 變質이 우려된다. In order to utilize Kumquats, a Fortunella variety produced in Cheju island, sensory evaluation and texture parameter of Kumquats processed foods were invesigated. Hardness and springiness of Kumquats jelly made with addition of 2.5% gelatin and maltose syrup was 195 g-force and 114% respectively, and the commodity was suitable for a dessert food in sensory evaluation. Kumquats slice contained below 20% honey was also evaluated as good for a tea of dessert food. Honey-Kumquats slice with heat treatment was safe for microbial growth during storge for 20 days at 32℃, but molds, bacteria and yeasts contaminated during processing were grown on Kumquats-honey commodities without heat treatment.
섬오갈피의 수확시기와 부위에 따른 유리당 , 유기산 , 아미노산 , 무기물의 함량 변화
고정삼,양영택,좌창숙 한국농화학회 2000 Applied Biological Chemistry (Appl Biol Chem) Vol.43 No.2
In order to determine the optimum harvest time of Acanthopanax koreanum Nakai, free sugars, organic acids, amino acids and minerals were investigated. Ash, crude fat and crude protein of 4-age's tree of Acanthopanax koreanum were 2.98%∼3.90%, 1.93%∼2.34%, 3.52%∼4.23%, respectively. Minerals were 835.9 ㎎/100 g of K, 971.3 ㎎/100 g of Ca, 168.7 ㎎/100 g of Mg, 38.8 ㎎/100 g of Na, 18.6 ㎎/100 g of Fe, and 8.5 ㎎/100 g of Cu on average, respectively. Calcium content was increased distinguishably as late as harvest time, especially in stem and root. Glucose, fructose and sucrose content of stem were 0.71∼0.75%, 0.31∼0.03%, and 0.16∼0.21%, respectively. Organic acid was 381.0 ㎎/100 g∼504.9 ㎎/100 g, and was mainly consisted of succinic acid, citric acid and malic acid. Twelve kinds of free amino acids were detected. Total amino acids was 33.56 ㎎/100g∼48.60 ㎎/100 g, and it was the highest on samples harvested at September. Arginine, phenylalanine and glutamic acid were the main free amino acids of stems.