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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
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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