• Journal of the East Asian Society of Dietary Life
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• v.8 no.3
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• pp.289-296
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• 1998

The quality of physical characteristics were measured, using sensory evaluation and mechanical characteristics where different percentages of chrysanthemums (0%, chrysanthemum indicum power: 1%, 3% and 5%, and Chrysanthemum indicum petals: 1%, 3% and 5%) were added to rice flour, to promote the use of and liking forrice cakes that are a kind of Korean traditional foods. In the sensory evaluation, the color appeared to be the highest when 3% of Chrysanthemum indicum petals was added, and there was a significant difference between the samples used(p<.01). It was also shown that the taste was generally higher in steamed, Gamkugsulgie-dduk added Chrysanthemum indicum than those in which no Chrysanthemum indicum were added, and that it appeared to be the highest, particularly, in rice cakes that 3% of Chrysanthemum indicum petals. However there was no significant difference between the samples. The Chewiness was the highest in rice cakes to Which 3% of Chrysanthemum indicum petals was added but there was no significant difference between the samples. The after-swallow feeling and overall quality were the highest in rice cakes to which 3% of Chrysanthemum indicum petals(p<.01), and there was a significant difference between the samples(p<.01). In terms of change in color, the value of lightness was the highest in rice cakes to which no Chrysanthemum were added. The more the content of Chrysanthemums, the lower the value of lightness but the higher the values of red color(a) and yellow color(b). In the measurement of the texture, using a mechanical characteristics, the springiness was the highest in rice cakes to which 5% of Chrysanthemum indicum powder was added, and the gumminess, hardness and chewiness appeared to be high in rice cakes to which 5% of Chrysanthemum indicum petals was added. In the correlation between the sensory evaluation and mechanical characteristics, the higher the softness, the lower the value of lightness. The softness in the sensory evaluation showed a positive correlation with the values of red color(a) and yellow color(b) in the color test. the chewiness in the sensory evaluation showed a negative correlation with the springness in the mechanical characteristics. In view of the results stated above, a good recipe for steamed, Gamkugsulgie-dduk appeared that the contents of the ingredients used were 291g of rice flour, 9g of Chrysanthemum indicum petals(3% of rice flour) , 30g of sugar, and 3g of sat, 60ml of water.

• Preventive Nutrition and Food Science
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• v.2 no.4
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• pp.304-309
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• 1997

Chemical compositions of petals of Chrysanthemum spp. were determined to renew its interest as a food material. The moisture contents of wild Chrysanthemum boreale and holticulturized Chrysanthemum morifolium were 11.7% and 11.0%. The proximate chemical ompositions were 6.1% and 11.7% in protein, 3.7% and 5.2% in ash, 11.1% and 12.8% in reducing sugar, of C. boreale and C. morifolium, respectively. Free sugars were mainly composed of fructose, glucose and sucrose. In fatty acid composition, the ratios of saturated to unsaturated fatty acids were 1.2:1 and 3.0:1, respectively. The amino acids determined were found 0.18 and 0.26 in the ratio of essential to total amino acids in each sample. Major elements of Chrysanthemum petals were Ca, K, Fe, Mg and Na, but the contents of Ca and Fe were more than twice higher in C. boreale than c. morifolium, Major volatile flavor components were 28.22% of epi-bicyclophellandrene and 24.55% of camphor in C. boreale, and 14.24% of 4-methyl-1-(10methylethyl)-3-cyclhexen-1-ol, 10.74% of camphor and 7.64% of 1,8-cineol in C. morifolium.

• Korean Journal of Breeding Science
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• v.40 no.4
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• pp.439-442
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• 2008

A new spray chrysanthemum cultivar, 'Cherry Blossom' was released by National Horticultural Research Institute (NHRI), Rural Development Administration (RDA), Korea in 2007. A cross was made in 2002 between 'Relance', a spray cultivar with red petals and resistant to white rust and 'Yeonja', a spray cultivar with pink petals. Trials were conducted from 2005 to 2007 for the evaluation and selection of this cultivar, including shading culture in summer and retarding culture in autumn. The natural flowering time of "Cherry Blossom" is late October, but year-round flowering is possible by shading and lighting treatment. This cultivar is single type flowers with dark pink petals and green flower center and resistant to white rust. It is very stable color of petals when the variety is cultivated under high temperature conditions in summer season. The diameter of flower is 55.0 mm. The number of flowers per stem is 10.5 and the number of petals per flower is 24.0. The days to flowering under the short day treatment is about 45 in spring season.

• Korean Journal of Breeding Science
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• v.40 no.3
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• pp.336-339
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• 2008

A new spray chrysanthemum cultivar, 'Moon Festival' was released by National Horticultural Research Institute (NHRI), Rural Development Administration (RDA), Korea in 2007. A cross was made in 2002 between '01B1-559', a breeding line of NHRI and 'Baeksokuk', a spray cultivar with white petals. Trials were conducted from 2005 to 2007 for evaluation and selection of this cultivar, including shading culture in summer and retarding culture in autumn. The natural flowering time of "Moon Festival" is late October, but year-round flowering is possible by shading and lighting treatment. The cultivar is semi- double type flowers with light-ivory white petals and green flower center. Flower neck and stem are very hardy. The diameter of flower is 67.5 mm. The number of flowers per stem and petals per flower is 11.5 and 100.5, respectively. The days to flowering under the short day is about 54 in autumn season.

• YAKHAK HOEJI
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• v.25 no.2
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• pp.75-81
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• 1981

Polypenol oxidase activity in the petals of Chysanthemum indicum var. indica Max. (f.sin-dong-a) and the leaves of Artemisia vulgaris var. indica Max was estimated by means of Warburg's manometric method. The browning reaction in owing to the oxidation of chlorogenic acid with polyphenol oxidase.

• Food Science and Preservation
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• v.4 no.3
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• pp.331-335
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• 1997

The stability of carotenoid pigments extracted from Chrysanthemum petals against pH, sugar, and organic acid was investigated. The contents of total carotenoids in C. boreale and C. morifolium were 3.37mg% and 4.56mg% Per fresh weight, respectively. The elect of pH on the stability of extracted carotenoids showed that the periods reaching 50% of pigment retention were more than 5 to 6 days in pH 4, and the longer periods in pH 6 to 7 in both samples. The addition of sugars such as sucrose, sorbitol, glucose and fructose resulted in the reduction in pigment stability of C. boreale, but C. morifolium was contrast to C. boreale. However, citric acid and ascorbic acid were found to have a protective effect on both carotenoid samples extracted from C. boreale and C. morifolium.

• Korean Journal of Breeding Science
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• v.41 no.2
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• pp.141-144
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• 2009

A new spray chrysanthemum 'Pink Berry' was released by National Institute of Horticultural and Herbal Science (NIHHS), Rural Development Administration (RDA), Korea in 2007. A cross was made in 2004 between 'Lineker Salmon', a spray cultivar with salmon petals, and 'Baeksokuk', a spray cultivar with white petals. Trials were conducted from 2005 to 2007 for evaluation and selection of this cultivar, including shade cultivation in summer and retarding cultivation in autumn. The natural flowering time of 'Pink Berry' is late October, but year-round flowering is possible by photo-periodic control. The cultivar has single type flowers with pink petals and a green flower center. It shows long vase life of 22 days and resistance to white rust. The diameter of flower is 52.0 mm. The numbers of flowers per stem and petals per flower are 15.5 and 29.5, respectively. Days to flowering under the short day treatment is about 56 in autumn seasons.

• Korean Journal of Breeding Science
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• v.40 no.4
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• pp.495-498
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• 2008

A new spray chrysanthemum cultivar, 'Golden Festival' was released by National Horticultural Research Institute (NHRI), Rural Development Administration (RDA), Korea in 2007. It was selected from the progenies of open-pollination of 'Torbay' in 2002. Trials were conducted from 2005 to 2007 for evaluation and selection of this cultivar, including shading culture in summer and retarding culture in autumn. The natural flowering time of 'Golden Festival' is late October, but year-round flowering is possible by shading and lighting treatment. The cultivar is semi-double type flowers with bright yellow petals and green flower center. Flower neck and stem are very hardy. The diameter of flower is 56.5 mm. The number of flowers per stem and petals per flower are 12.0 and 93.5, respectively. The days to flowering under the short day treatment is about 50 in spring season.

• Korean Journal of Breeding Science
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• v.41 no.2
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• pp.173-176
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• 2009

A new spray chrysanthemum cultivar 'Pure Angel' was released by National Institute of Horticultural and Herbal Science (NIHHS), Rural Development Administration (RDA), Korea in 2007. The cross was made in 2004 between 'Innocence', a breeding cultivar of NIHHS, and 'Baeksokuk', a spray cultivar with white petals. Trials were conducted from 2005 to 2007 for the evaluation and selection of this cultivar, including shade cultures in summer and retarding cultures in autumn. The natural flowering time of 'Pure Angel' is late October, but year-round flowering is possible by photo-periodic control. The cultivar has single type flowers with pure white petals and a green flower center. It shows long vase life and resistance to white rust. The diameter of flower is 52.5 mm. The numbers of flowers per stem and petals per flower are 12 and 22.5, respectively. Days to flowering under the short day treatment is about 52 days in spring seasons.

• Preventive Nutrition and Food Science
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• v.3 no.2
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• pp.175-179
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• 1998

Some functional properties and nutritive value were determined for the protein concentrated fractionated from chrysanthemum flower in orer to renew interest in the flowers as food. Proximate components of chrysanthemum flower protein concentration (FPC) showed 61.2% protein, 2.0% fat and 35.2% carbhydrate on a dry basis. In amino acid composition of FPC, glutamic acid was the highest in the content, follwoed by aspartic acid, leucine and lysine. The ratio of essential/ total amino acids(E/T) was 0.42, showing a higher level of essential amino acids compared to the FAO reference protein. Digestibility of chrysanthemum FPC by pepsin and trypsin was lwoer than that of casein and was negatively correlative to both water and fat absorptions. Similar characteristics were determined between chrysanthemum FPC and milk casein in their emulsifying activity and emulsion stability. This results indicate that flowers or petals of chrysanthemum might be developed as a good source of protein.