Growing and purchasing demand for organic fresh produce is increasing rapidly. Consumers are awar... more Growing and purchasing demand for organic fresh produce is increasing rapidly. Consumers are aware of health, environmental safety, pesticide harmfulness, nutrients, bioactive compounds, and safe food. Many research works are available on organic and conventional fresh produce. As organic fresh produce growing and purchasing demand is increasing, it has become necessary to review the recent trends in quality, safety, and consumer preferences of organic and conventional fresh food products. A few reports have been compiled on organic and conventional fresh produce. Researchers have started working on organic and conventional fresh produce with the help of modern technology to improve nutritional and functional quality, safety, and consumer preferences. Nutritional and functional quality, safety, and consumer preferences depend on cultivation techniques, treatment, crop cultivar, and appearance of products. Therefore, it is necessary to compile the literature on organic and conventional fresh produce based on quality, safety, and consumer preferences.
Critical Reviews in Food Science and Nutrition, 2020
Terpenes significantly affect the flavor and quality of grapes and wine. This review summarizes r... more Terpenes significantly affect the flavor and quality of grapes and wine. This review summarizes recent research on terpenoids with regard to grape wine. Although, the grapevine terpene synthase gene family is the largest identified, genetic modifications involving terpenes to improve wine flavor have received little attention. Key enzyme modulation alters metabolite production. Over the last decade, the heterologous manipulation of grape glycosidase has been used to alter terpenoids, and cytochrome P450s may affect terpene synthesis. Metabolic and genetic engineering can further modify terpenoid metabolism, while using transgenic grapevines (trait transfer to the plant) could yield more flavorful wine. We also discuss traits involved in wine aroma quality, and the strategies that can be used to improve grapevine breeding technology.
This study was conducted to analyze bioactive compounds and the in vitro antioxidant capacity of ... more This study was conducted to analyze bioactive compounds and the in vitro antioxidant capacity of tea infusions from whole and ground medicinal herbs, including cardamom, cinnamon, clove, nigella, and ginger. Samples of whole medicinal herbs were ground to pass through a 40 mesh (425 µm) sieve, and hot water (95 °C) infusions of whole and ground herb parts were examined. Higher bioactive compounds such as phenolic compounds and flavonoids were found in the ground tea infusions. Among the medicinal herb samples, clove tea infusion showed the highest total phenol content, total flavonoid content, ABTS, and DPPH radical scavenging capacity in an average of whole and ground tea infusions. Higher β-carotene and anthocyanin content were also found in the ground nigella and cinnamon medicinal herb tea infusion than whole infusions, respectively. Therefore, ground tea infusions may be more effective in maximizing bioactive compounds and antioxidant capacity than whole infusions.
The study was conducted to confirm the effects of selenium biofortification on the bioactive comp... more The study was conducted to confirm the effects of selenium biofortification on the bioactive compounds and antioxidant activity of wheat microgreen extract. The microgreens were cultivated in the DFT hydroponic system with different concentrations of Se (0 [control], 0.125, 0.25, 0.50, and 1.00 mg/L from sodium selenite) in a growth chamber by controlling temperature (25/20 °C, day/night), light (12 h light/dark; intensity 150 µmol‧m-2‧s-1 with white fluorescence lamp), and humidity (60%) for 10 days. Se-biofortification increased the germination rate and decreased microgreen length and yield. Chlorophyll and carotenoid levels increased in the Se biofortified microgreen extract. Bioactive compounds such as phenolics, flavonoids, vitamin C, and anthocyanin significantly increased in 0.25-0.50 mg/L of Se biofortified microgreen extracts. Antioxidant (ABTS, DPPH, NSA and SOD-like) activity also increased at moderate levels (0.25-0.50 mg/L) of Se biofortification. Therefore, Se biofortification may be useful for the industrial manufacture of new products from wheat microgreen extract.
International Journal of Biological Macromolecules, 2019
This study was conducted to confirm the effects of salinity stress on bioactive compounds and ant... more This study was conducted to confirm the effects of salinity stress on bioactive compounds and antioxidant activity of wheat microgreen extract. The microgreens were cultivated for 8 days in organic media with different concentrations of Na [0 (control), 12.5, 25, 50, and 100 mM from sodium chloride] which was contained in a growth chamber with controlled temperature (20/15 °C, day/night), light (14/10 h, light/dark; intensity 150 μmol·m−2·s−1 with quantum dot light-emitting diodes), and humidity (60%). Treatment with increasing concentrations of Na resulted in an increase in the Na content of microgreens. Treatment with 12.5 mM of NaCl significantly maximized β-carotene (1.21 μg/mL), phenolic acid (41.70 μg/mL), flavonoid (165.47 μg/mL), and vitamin C (29.51 μg/mL) levels and the nitrite-scavenging activities (37.33%) in wheat microgreen extracts. In addition, the salt-stress caused due to treatment with 25 mM of NaCl resulted in the highest anthocyanin (51.43 μg/mL), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (89.31%), and 2,2-diphenyl-1-picrylhydrazyl (63.28%) radical-scavenging activity. Therefore, attaining adequate levels of salt-stress may be useful for the industrial manufacturing of new products from wheat microgreen extract.
Quality Assurance and Safety of Crops & Foods, 2019
Freshly harvested baby leaf lettuce (Lactuca sativa L. cv. Red Romaine) leaves were packaged with... more Freshly harvested baby leaf lettuce (Lactuca sativa L. cv. Red Romaine) leaves were packaged with 1,300, 20,000, 40,000, or 100,000 cm3/m2/day/atm oxygen transmission rate (OTR) packaging films as modified atmosphere packaging (MAP), as well as perforated film, then stored at 8 °C with 90% relative humidity in order to determine the most suitable OTR film. The results indicated that the 20,000 cm3 OTR film modified the atmosphere created in the package so that it consisted of 19.25-19.95% oxygen, 1.55-4.90% carbon dioxide and 5.10-8.06 µl/l ethylene.Changes in quality of the lettuce, including weight loss, visual quality, chlorophyll concentration, colour (L*, a*, b*, chroma and hue angle) and off-odour were lowest under the 20,000 cm3 OTR film. Leaves under the 20,000 cm3 OTR film also exhibited the highest shelf life at 30 days. The anthocyanin concentration was highest and the peroxidase activity, which results in browning, was lowest under the 20,000 cm3 OTR film, compared with the other treatments. In the baby leaf lettuce, the antioxidant capacity was tested and measured as flavonoid, phenolic, 1,1-diphenyl-2-picrylhydrazyl and total vitamin C concentrations, all of which showed the highest concentrations under the 20,000 cm3 OTR film. Therefore, the 20,000 cm3 OTR film, as a MAP, could be useful for the cold chain distribution of baby leaf lettuce for maintaining quality and thus exporting lettuce for consumer satisfaction.
This study was conducted to analyze the bioactive compounds and in vitro , antioxidant capacity o... more This study was conducted to analyze the bioactive compounds and in vitro , antioxidant capacity of tea infusions prepared from whole and ground medicinal fruits, including gardenia, jujube, magnolia, quince, and wolfberries. The dried medicinal fruit samples were ground, and then passed through a 60‐mesh sieve (pore size, 250 µm). Hot water (80 ℃) infusions of whole and ground fruits were examined. In average of both whole and ground tea infusions, the maximum bioactive compounds were found in gardenia (β‐carotene, lycopene and vitamin C), magnolia (total chlorophyll and anthocyanin), quince (flavonoid), and wolfberries (phenolic), and the maximum antioxidant capacity was found in quince (ABTS and DPPH) and wolfberries (NSA). Whole fruit tea infusions showed a higher brightness than the ground fruit tea infusions. The total chlorophyll, anthocyanin, β‐carotene, lycopene, phenolic, flavonoid, and vitamin C contents were found to be significantly ( p ≤ 0.001) higher in the ground fruit tea infusions than in the whole fruit tea infusions; additionally, the ground fruit tea infusions had a higher antioxidant capacity especially ABTS, DPPH and NSA. Therefore, ground fruit tea infusions appeared to be more powerful with regard to the contents of bioactive compounds and antioxidant capacities than the whole fruit tea infusions.
Light quality has a substantial effect on crops in plant factories. Quantum dot (QD) refers to u... more Light quality has a substantial effect on crops in plant factories. Quantum dot (QD) refers to ultrafine semiconductor particles and is expressed in a variety of wavelength ranges and fine and precise colors and is attracting attention as a next-generation material. This study was conducted to investigate the effects of various light qualities, including a QD-LED light source on the growth and color development of red romaine lettuce in the LED chamber system for plant factories. The light source was red fluorescent (FL), blue (B), red (R), blue + red mixed light (BR), and blue + wide range red + red mixed light QD-LED. The growth index, chlorophyll content, and leaf color were examined. The results showed that the plant length was long without a significant difference in QD-LED and the red (R) wavelength and showed the fastest growth under QD-LED. The photosynthetic rate and chlorophyll content were the highest in QD-LED light with a broad spectrum of red light. The leaf colors a*, b*, the hue angle, and total anthocyanin content showed the highest in QD-LED light, while b* and the hue angle values were the lowest. As the light wavelength range was changed, there was a significant difference in the growth response and leaf color, and it is considered that QD-LED light should be considered positively when applied to plant factories.
Barley sprouts and wheat sprouts have received much interest as functional foods in many countrie... more Barley sprouts and wheat sprouts have received much interest as functional foods in many countries. In this study, the effects of heat processing and extraction temperature on the bioactive components and antioxidative properties were examined in barley and wheat sprout teas. Both barley and wheat sprout teas were processed with two different methods (steaming or pan-roasting). Crude protein was increased, and moisture content was the lowest, in the roasted barley and wheat sprout teas. Total phenolics content and flavonoid contents were significantly higher in the roasted teasthan in the steamed teas. Vitamin C content was the highest after an extraction temperature of 55 °C (24.05 mg/mL) inthe roasted wheat sprout tea. Both roasted barley and wheat sprout teas exhibited the most antioxidative effects in vitro,demonstrated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging and nitrite-scavenging activities. Therefore,the roasting method can be considered an appropriate technique for the production of barley and wheat sprout teas.
This study was conducted to investigate the effects of large, medium, and small fruit sizes on fr... more This study was conducted to investigate the effects of large, medium, and small fruit sizes on fruit quality, shelf life, and microbial activity in cherry tomatoes. Large (31.28 mm), medium (28.52 mm), and small (24.16 mm) tomatoes were harvested at light red maturity in Gangwon Province in the Republic of Korea. The quality of the tomatoes was measured at harvest time. Following harvest, the tomatoes were stored at 5 ℃; they were kept in boxes, acting as controls, or packed with a 20,000 cc oxygen transmission rate (OTR), acting as modified atmosphere packaging (MAP) to measure postharvest quality. The large tomatoes showed lower rates of respiration and ethylene production compared to the other sizes. The rate of fresh weight loss was the highest in the small tomatoes. A prolonged shelf life was observed in the large tomatoes. The rate of fungal incidence was lower in the large tomatoes compared with the medium and small ones. On the final day of storage, the large tomatoes retained the highest level of firmness and the concentrations of titratable acidity and vitamin C. However, the small tomatoes contained the highest level of soluble solids among the different sizes. Bacterial and fungal counts were the lowest in the large tomatoes. Based on the above results, large tomatoes may be better than smaller tomatoes for exporting over long distances.
In this study, phosphorus (P) strength [(full strength: 1×-P, half strength: 0.5×-P and zero stre... more In this study, phosphorus (P) strength [(full strength: 1×-P, half strength: 0.5×-P and zero strength: 0×-P)] and root zone temperature (10 and 15 °C RZT) were investigated in red romaine lettuce to determine their effects on anthocyanin content. This experiment was conducted using a deep-flow technique (DFT) hydroponic system in a greenhouse during the winter in Gangwon province in the Korea Republic. The treatments were 1×-P (15 and 10 °C RZT), 0.5×-P (15 and 10 °C RZT) and 0×-P (15 and 10 °C RZT). The results showed that the P (phosphorus), K (potassium) and Ca (calcium) accumulation contents were lower in the 0×-P -treated red romaine lettuce leaves than in the other treatments. The maximum red romaine lettuce yields per plant, leaf number and leaf length were exhibited during the 1×-P at 15 °C RZT treatment. In 0×-P at 10 °C, RZT treatment showed lower leaf color values of L*, b*, chrome, ºh and higher leaf color a* values. Moreover, in the 0×-P treatment at 10 °C RZT, the leaf chlorophyll content (SPAD), chlorophyll a, chlorophyll b and chlorophyll total were the lowest. Anthocyanin content was the highest in the 0×-P treatment, followed by 0.5×-P and 1×-P treatments at both 15 and 10 °C RZT. Regardless of the P intensity treatment, anthocyanin content was higher at 10 °C RZT than at 15 °C RZT. In summary, the 1×-P at 15 °C RZT treatment is the best for red romaine lettuce leaf yield, and the 0×-P at 10 °C RZT treatment is the best for lettuce leaf anthocyanin content.
Olive fruit and its oil are in great demand due to its nutritional value, which can be influenced... more Olive fruit and its oil are in great demand due to its nutritional value, which can be influenced by the pre-and post-harvest factors. The pre-and post-harvest factors are discussed in this article in an effort to recognize as being and investigate the ultimate effect of these factors on the olive fruit and its oil composition. Genetic, agronomic and environmental factors influence olive fruits and olive oil composition. The olive cultivar influences fruit weight, olive oil content, fatty acids, peroxide value, esters, volatile compounds and fatty alcohol content. Chlorophyll content, carotenoids, flavor and volatile compounds vary depending upon geographical area of origin. Environmental conditions have an effect on enzymes, oil composition, fatty acids, microbial activity, esters, flowering, growth and development, ripening rate, insect activity and susceptibility or resistance to diseases. Tree age has an impact on phenol content of olive oil. The boron, nitrogen, potassium, salinity and zinc treatments have an influence on the olive fruit and its oil composition. In addition, the ripening degree, harvesting time has enforcement on olive oil content. Leaf removal and washing of the fruit promote the purity of the olive oil for both chemical and sensorial aspects. A not prolonged fruit crushing together with a not prolonged paste malaxation at a temperature below 27 C increase the sensory and physicochemical qualities of olive oil. Inappropriate oil extraction promotes the off-flavors in the olive oil. Dark storage helps to retain the chemical and sensorial olive oil quality. The oil quality degrades toward the inside of cooking temperature.
Modified atmosphere packaging (MAP) enhanced the quality and storability of Ligularia fischeri. O... more Modified atmosphere packaging (MAP) enhanced the quality and storability of Ligularia fischeri. Oxygen transmission rate (OTR) films were used as a MAP. MAP storage displayed lower fresh weight loss than perforated film. The oxygen, carbon dioxide, and ethylene concentration were properly maintained by a 10,000 cc OTR packaging film at 8 °C and 30,000 cc OTR packaging film at 24 °C. On the last day of storage, the off-odor, such as the acetaldehyde and ethanol concentration, was the lowest in the 10,000 cc OTR film at 8 °C and 30,000 cc OTR film at 24 °C treatments. The 10,000 cc OTR film treatment at 8 °C and 30,000 cc OTR film treatments at 24 °C had the highest chlorophyll content, total phenolic content, leaf toughness, antioxidant activity, vitamin C, and less off-flavor. The shelf life of 10,000 cc OTR film was 13 days, at 8 °C storage temperature. At 24 °C storage temperature, the shelf life of 30,000 cc OTR film was 4 days. The MAP storage of the Ligularia treated with 10,000 cc OTR film at 8 °C and 30,000 cc OTR film at 24 °C had the highest essential oil content. These results suggest that the best MAP film for cold-chain distribution was the 10,000 cc OTR film, and the 30,000 cc OTR film was a more suitable MAP film for local distribution without the cold-chain system of L. fischeri.
Growing and purchasing demand for organic fresh produce is increasing rapidly. Consumers are awar... more Growing and purchasing demand for organic fresh produce is increasing rapidly. Consumers are aware of health, environmental safety, pesticide harmfulness, nutrients, bioactive compounds, and safe food. Many research works are available on organic and conventional fresh produce. As organic fresh produce growing and purchasing demand is increasing, it has become necessary to review the recent trends in quality, safety, and consumer preferences of organic and conventional fresh food products. A few reports have been compiled on organic and conventional fresh produce. Researchers have started working on organic and conventional fresh produce with the help of modern technology to improve nutritional and functional quality, safety, and consumer preferences. Nutritional and functional quality, safety, and consumer preferences depend on cultivation techniques, treatment, crop cultivar, and appearance of products. Therefore, it is necessary to compile the literature on organic and conventional fresh produce based on quality, safety, and consumer preferences.
Critical Reviews in Food Science and Nutrition, 2020
Terpenes significantly affect the flavor and quality of grapes and wine. This review summarizes r... more Terpenes significantly affect the flavor and quality of grapes and wine. This review summarizes recent research on terpenoids with regard to grape wine. Although, the grapevine terpene synthase gene family is the largest identified, genetic modifications involving terpenes to improve wine flavor have received little attention. Key enzyme modulation alters metabolite production. Over the last decade, the heterologous manipulation of grape glycosidase has been used to alter terpenoids, and cytochrome P450s may affect terpene synthesis. Metabolic and genetic engineering can further modify terpenoid metabolism, while using transgenic grapevines (trait transfer to the plant) could yield more flavorful wine. We also discuss traits involved in wine aroma quality, and the strategies that can be used to improve grapevine breeding technology.
This study was conducted to analyze bioactive compounds and the in vitro antioxidant capacity of ... more This study was conducted to analyze bioactive compounds and the in vitro antioxidant capacity of tea infusions from whole and ground medicinal herbs, including cardamom, cinnamon, clove, nigella, and ginger. Samples of whole medicinal herbs were ground to pass through a 40 mesh (425 µm) sieve, and hot water (95 °C) infusions of whole and ground herb parts were examined. Higher bioactive compounds such as phenolic compounds and flavonoids were found in the ground tea infusions. Among the medicinal herb samples, clove tea infusion showed the highest total phenol content, total flavonoid content, ABTS, and DPPH radical scavenging capacity in an average of whole and ground tea infusions. Higher β-carotene and anthocyanin content were also found in the ground nigella and cinnamon medicinal herb tea infusion than whole infusions, respectively. Therefore, ground tea infusions may be more effective in maximizing bioactive compounds and antioxidant capacity than whole infusions.
The study was conducted to confirm the effects of selenium biofortification on the bioactive comp... more The study was conducted to confirm the effects of selenium biofortification on the bioactive compounds and antioxidant activity of wheat microgreen extract. The microgreens were cultivated in the DFT hydroponic system with different concentrations of Se (0 [control], 0.125, 0.25, 0.50, and 1.00 mg/L from sodium selenite) in a growth chamber by controlling temperature (25/20 °C, day/night), light (12 h light/dark; intensity 150 µmol‧m-2‧s-1 with white fluorescence lamp), and humidity (60%) for 10 days. Se-biofortification increased the germination rate and decreased microgreen length and yield. Chlorophyll and carotenoid levels increased in the Se biofortified microgreen extract. Bioactive compounds such as phenolics, flavonoids, vitamin C, and anthocyanin significantly increased in 0.25-0.50 mg/L of Se biofortified microgreen extracts. Antioxidant (ABTS, DPPH, NSA and SOD-like) activity also increased at moderate levels (0.25-0.50 mg/L) of Se biofortification. Therefore, Se biofortification may be useful for the industrial manufacture of new products from wheat microgreen extract.
International Journal of Biological Macromolecules, 2019
This study was conducted to confirm the effects of salinity stress on bioactive compounds and ant... more This study was conducted to confirm the effects of salinity stress on bioactive compounds and antioxidant activity of wheat microgreen extract. The microgreens were cultivated for 8 days in organic media with different concentrations of Na [0 (control), 12.5, 25, 50, and 100 mM from sodium chloride] which was contained in a growth chamber with controlled temperature (20/15 °C, day/night), light (14/10 h, light/dark; intensity 150 μmol·m−2·s−1 with quantum dot light-emitting diodes), and humidity (60%). Treatment with increasing concentrations of Na resulted in an increase in the Na content of microgreens. Treatment with 12.5 mM of NaCl significantly maximized β-carotene (1.21 μg/mL), phenolic acid (41.70 μg/mL), flavonoid (165.47 μg/mL), and vitamin C (29.51 μg/mL) levels and the nitrite-scavenging activities (37.33%) in wheat microgreen extracts. In addition, the salt-stress caused due to treatment with 25 mM of NaCl resulted in the highest anthocyanin (51.43 μg/mL), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (89.31%), and 2,2-diphenyl-1-picrylhydrazyl (63.28%) radical-scavenging activity. Therefore, attaining adequate levels of salt-stress may be useful for the industrial manufacturing of new products from wheat microgreen extract.
Quality Assurance and Safety of Crops & Foods, 2019
Freshly harvested baby leaf lettuce (Lactuca sativa L. cv. Red Romaine) leaves were packaged with... more Freshly harvested baby leaf lettuce (Lactuca sativa L. cv. Red Romaine) leaves were packaged with 1,300, 20,000, 40,000, or 100,000 cm3/m2/day/atm oxygen transmission rate (OTR) packaging films as modified atmosphere packaging (MAP), as well as perforated film, then stored at 8 °C with 90% relative humidity in order to determine the most suitable OTR film. The results indicated that the 20,000 cm3 OTR film modified the atmosphere created in the package so that it consisted of 19.25-19.95% oxygen, 1.55-4.90% carbon dioxide and 5.10-8.06 µl/l ethylene.Changes in quality of the lettuce, including weight loss, visual quality, chlorophyll concentration, colour (L*, a*, b*, chroma and hue angle) and off-odour were lowest under the 20,000 cm3 OTR film. Leaves under the 20,000 cm3 OTR film also exhibited the highest shelf life at 30 days. The anthocyanin concentration was highest and the peroxidase activity, which results in browning, was lowest under the 20,000 cm3 OTR film, compared with the other treatments. In the baby leaf lettuce, the antioxidant capacity was tested and measured as flavonoid, phenolic, 1,1-diphenyl-2-picrylhydrazyl and total vitamin C concentrations, all of which showed the highest concentrations under the 20,000 cm3 OTR film. Therefore, the 20,000 cm3 OTR film, as a MAP, could be useful for the cold chain distribution of baby leaf lettuce for maintaining quality and thus exporting lettuce for consumer satisfaction.
This study was conducted to analyze the bioactive compounds and in vitro , antioxidant capacity o... more This study was conducted to analyze the bioactive compounds and in vitro , antioxidant capacity of tea infusions prepared from whole and ground medicinal fruits, including gardenia, jujube, magnolia, quince, and wolfberries. The dried medicinal fruit samples were ground, and then passed through a 60‐mesh sieve (pore size, 250 µm). Hot water (80 ℃) infusions of whole and ground fruits were examined. In average of both whole and ground tea infusions, the maximum bioactive compounds were found in gardenia (β‐carotene, lycopene and vitamin C), magnolia (total chlorophyll and anthocyanin), quince (flavonoid), and wolfberries (phenolic), and the maximum antioxidant capacity was found in quince (ABTS and DPPH) and wolfberries (NSA). Whole fruit tea infusions showed a higher brightness than the ground fruit tea infusions. The total chlorophyll, anthocyanin, β‐carotene, lycopene, phenolic, flavonoid, and vitamin C contents were found to be significantly ( p ≤ 0.001) higher in the ground fruit tea infusions than in the whole fruit tea infusions; additionally, the ground fruit tea infusions had a higher antioxidant capacity especially ABTS, DPPH and NSA. Therefore, ground fruit tea infusions appeared to be more powerful with regard to the contents of bioactive compounds and antioxidant capacities than the whole fruit tea infusions.
Light quality has a substantial effect on crops in plant factories. Quantum dot (QD) refers to u... more Light quality has a substantial effect on crops in plant factories. Quantum dot (QD) refers to ultrafine semiconductor particles and is expressed in a variety of wavelength ranges and fine and precise colors and is attracting attention as a next-generation material. This study was conducted to investigate the effects of various light qualities, including a QD-LED light source on the growth and color development of red romaine lettuce in the LED chamber system for plant factories. The light source was red fluorescent (FL), blue (B), red (R), blue + red mixed light (BR), and blue + wide range red + red mixed light QD-LED. The growth index, chlorophyll content, and leaf color were examined. The results showed that the plant length was long without a significant difference in QD-LED and the red (R) wavelength and showed the fastest growth under QD-LED. The photosynthetic rate and chlorophyll content were the highest in QD-LED light with a broad spectrum of red light. The leaf colors a*, b*, the hue angle, and total anthocyanin content showed the highest in QD-LED light, while b* and the hue angle values were the lowest. As the light wavelength range was changed, there was a significant difference in the growth response and leaf color, and it is considered that QD-LED light should be considered positively when applied to plant factories.
Barley sprouts and wheat sprouts have received much interest as functional foods in many countrie... more Barley sprouts and wheat sprouts have received much interest as functional foods in many countries. In this study, the effects of heat processing and extraction temperature on the bioactive components and antioxidative properties were examined in barley and wheat sprout teas. Both barley and wheat sprout teas were processed with two different methods (steaming or pan-roasting). Crude protein was increased, and moisture content was the lowest, in the roasted barley and wheat sprout teas. Total phenolics content and flavonoid contents were significantly higher in the roasted teasthan in the steamed teas. Vitamin C content was the highest after an extraction temperature of 55 °C (24.05 mg/mL) inthe roasted wheat sprout tea. Both roasted barley and wheat sprout teas exhibited the most antioxidative effects in vitro,demonstrated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging and nitrite-scavenging activities. Therefore,the roasting method can be considered an appropriate technique for the production of barley and wheat sprout teas.
This study was conducted to investigate the effects of large, medium, and small fruit sizes on fr... more This study was conducted to investigate the effects of large, medium, and small fruit sizes on fruit quality, shelf life, and microbial activity in cherry tomatoes. Large (31.28 mm), medium (28.52 mm), and small (24.16 mm) tomatoes were harvested at light red maturity in Gangwon Province in the Republic of Korea. The quality of the tomatoes was measured at harvest time. Following harvest, the tomatoes were stored at 5 ℃; they were kept in boxes, acting as controls, or packed with a 20,000 cc oxygen transmission rate (OTR), acting as modified atmosphere packaging (MAP) to measure postharvest quality. The large tomatoes showed lower rates of respiration and ethylene production compared to the other sizes. The rate of fresh weight loss was the highest in the small tomatoes. A prolonged shelf life was observed in the large tomatoes. The rate of fungal incidence was lower in the large tomatoes compared with the medium and small ones. On the final day of storage, the large tomatoes retained the highest level of firmness and the concentrations of titratable acidity and vitamin C. However, the small tomatoes contained the highest level of soluble solids among the different sizes. Bacterial and fungal counts were the lowest in the large tomatoes. Based on the above results, large tomatoes may be better than smaller tomatoes for exporting over long distances.
In this study, phosphorus (P) strength [(full strength: 1×-P, half strength: 0.5×-P and zero stre... more In this study, phosphorus (P) strength [(full strength: 1×-P, half strength: 0.5×-P and zero strength: 0×-P)] and root zone temperature (10 and 15 °C RZT) were investigated in red romaine lettuce to determine their effects on anthocyanin content. This experiment was conducted using a deep-flow technique (DFT) hydroponic system in a greenhouse during the winter in Gangwon province in the Korea Republic. The treatments were 1×-P (15 and 10 °C RZT), 0.5×-P (15 and 10 °C RZT) and 0×-P (15 and 10 °C RZT). The results showed that the P (phosphorus), K (potassium) and Ca (calcium) accumulation contents were lower in the 0×-P -treated red romaine lettuce leaves than in the other treatments. The maximum red romaine lettuce yields per plant, leaf number and leaf length were exhibited during the 1×-P at 15 °C RZT treatment. In 0×-P at 10 °C, RZT treatment showed lower leaf color values of L*, b*, chrome, ºh and higher leaf color a* values. Moreover, in the 0×-P treatment at 10 °C RZT, the leaf chlorophyll content (SPAD), chlorophyll a, chlorophyll b and chlorophyll total were the lowest. Anthocyanin content was the highest in the 0×-P treatment, followed by 0.5×-P and 1×-P treatments at both 15 and 10 °C RZT. Regardless of the P intensity treatment, anthocyanin content was higher at 10 °C RZT than at 15 °C RZT. In summary, the 1×-P at 15 °C RZT treatment is the best for red romaine lettuce leaf yield, and the 0×-P at 10 °C RZT treatment is the best for lettuce leaf anthocyanin content.
Olive fruit and its oil are in great demand due to its nutritional value, which can be influenced... more Olive fruit and its oil are in great demand due to its nutritional value, which can be influenced by the pre-and post-harvest factors. The pre-and post-harvest factors are discussed in this article in an effort to recognize as being and investigate the ultimate effect of these factors on the olive fruit and its oil composition. Genetic, agronomic and environmental factors influence olive fruits and olive oil composition. The olive cultivar influences fruit weight, olive oil content, fatty acids, peroxide value, esters, volatile compounds and fatty alcohol content. Chlorophyll content, carotenoids, flavor and volatile compounds vary depending upon geographical area of origin. Environmental conditions have an effect on enzymes, oil composition, fatty acids, microbial activity, esters, flowering, growth and development, ripening rate, insect activity and susceptibility or resistance to diseases. Tree age has an impact on phenol content of olive oil. The boron, nitrogen, potassium, salinity and zinc treatments have an influence on the olive fruit and its oil composition. In addition, the ripening degree, harvesting time has enforcement on olive oil content. Leaf removal and washing of the fruit promote the purity of the olive oil for both chemical and sensorial aspects. A not prolonged fruit crushing together with a not prolonged paste malaxation at a temperature below 27 C increase the sensory and physicochemical qualities of olive oil. Inappropriate oil extraction promotes the off-flavors in the olive oil. Dark storage helps to retain the chemical and sensorial olive oil quality. The oil quality degrades toward the inside of cooking temperature.
Modified atmosphere packaging (MAP) enhanced the quality and storability of Ligularia fischeri. O... more Modified atmosphere packaging (MAP) enhanced the quality and storability of Ligularia fischeri. Oxygen transmission rate (OTR) films were used as a MAP. MAP storage displayed lower fresh weight loss than perforated film. The oxygen, carbon dioxide, and ethylene concentration were properly maintained by a 10,000 cc OTR packaging film at 8 °C and 30,000 cc OTR packaging film at 24 °C. On the last day of storage, the off-odor, such as the acetaldehyde and ethanol concentration, was the lowest in the 10,000 cc OTR film at 8 °C and 30,000 cc OTR film at 24 °C treatments. The 10,000 cc OTR film treatment at 8 °C and 30,000 cc OTR film treatments at 24 °C had the highest chlorophyll content, total phenolic content, leaf toughness, antioxidant activity, vitamin C, and less off-flavor. The shelf life of 10,000 cc OTR film was 13 days, at 8 °C storage temperature. At 24 °C storage temperature, the shelf life of 30,000 cc OTR film was 4 days. The MAP storage of the Ligularia treated with 10,000 cc OTR film at 8 °C and 30,000 cc OTR film at 24 °C had the highest essential oil content. These results suggest that the best MAP film for cold-chain distribution was the 10,000 cc OTR film, and the 30,000 cc OTR film was a more suitable MAP film for local distribution without the cold-chain system of L. fischeri.
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compounds and antioxidant capacity than whole infusions.
compounds and antioxidant capacity than whole infusions.