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  • Author or Editor: Seung Koo Lee x
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Kimchi is a kind of a spicy fermented pickle, and there are many varieties of kimchi depending on processing methods, seasons, and the availability of certain vegetables. Kimchi contains good amounts of nutrients and stimulates the appetite. The taste of kimchi is attributed to the unique blending and fermentation of ingredients. Detailed information about kimchi preparations and raw materials will be discussed. Various utilization methods of other horticultural products unique in Korea will be outlined. Types of processing include the salting, drying, and fermenting of fruits and vegetables. Soysauce, soybean paste, and red pepper paste are the important fermented products which will be summarized. Different types of traditional foods in Korea will also be introduced.

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To maintain appropriate tree shapes for Asian pear trees, multi-leader system would be more suitable, which could be obtained from the proper training systems. Controlling apical dominance should be the major factor for tree shape management and this might be modified by branch bending or pruning methods. When the tree shape was managed with Alternate Fan System, too narrower branch angle depressed flower bud formation because of the vigorous shoot growth but too wider angle also decreased that formation because of the numerous water sprouts. The tree with 75 degrees of internally deviated angle performed superior result in fruiting process. Additionally, heading-back pruning could be another for water sprout emerging. For that reason, the severer heading-back pruning stimulated the more water sprout emerging. The proper pruning method could be obtained by considering the relation between main stem width and sum of remained branch width.

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Anatomical observations of anthocyanin rich cells in `Fuji' apple skins were carried out by light microscopy and electron microscopy. Apple skins with fully developed red color had more layers of anthocyanin-containing epidermal cells than those of green skins. The density of anthocyanin was high in cells of the outer layer of the fruit skins and gradually decreased inward to the flesh. Anthocyanins were frequently found in clusters or in agglomerations that were round in the epidermal cells of the red skins. They accumulated in the inner side of developed vacuoles. Transmission and scanning electron microscopy revealed that the shapes of anthocyanins were cluster style, indeterminable forms, or complete spheres. Anthocyanin seemed to be synthesized around the tonoplast and condensed on the inward side of the vacuole. There was no distinct envelope membrane on the anthocyanin granule in the vacuoles of apple skin cells.

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To investigate quality changes of garlic associated with cultivars and storage conditions, northern type `Seosan' and sub-tropical type `Daeseo' garlics were stored at controlled atmosphere (O2 3%, CO2 5%, -1 ± 1°C) condition, low temperature (-1 ± 1°C), and room temperature (20 ± 5°C). The rate of sprouting, weight loss, enzymatic pyruvic acid content, and degree of greening in crushed garlic were determined during storage. The rate of sprouting was higher in `Daeseo' than in `Seosan' garlic in all storage conditions. Sprouting was effectively suppressed in low temperature and controlled atmosphere storage. Weight loss in `Daeseo' garlic was higher than in `Seosan' garlic. Enzymatic pyruvic acid (EP) contents increased for 3 months storage period, and then decreased gradually as the storage period was prolonged at room or low temperatures. However, EP content decreased dramatically during storage under CA condition in both cultivars. When garlic bulbs were crushed, greening appeared in the garlic stored at low temperature for more than one month. However, greening did not occur in the crushed garlic bulbs stored in CA condition.

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