• 한국식품영양학회지
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• 제35권5호
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• pp.353-358
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• 2022

To confirm the applicability of crab apple, the composition and content of amino acids and minerals with 'Fuji' apple were measured. Apple and crab apple were extracted with water, 70% and 100% ethanol, respectively. The contents of polyphenols, flavonoids, and ascorbic acid, antioxidant activities of these extracts were measured. The amino acid composition of apples comprised a total of 17 amino acids. The total amino acid contents of apple and crab apple were 2,050.45 mg/kg and 900.05 mg/kg, respectively. For minerals, the total mineral content of apple and crab apple were 489.14 mg%, 529.77 mg%, respectively. The contents of polyphenols, flavonoids, and ascorbic acid of apple and crab apple extracts were highest in 70% ethanol extracts. The content of polyphenols, the crab apple extract, showed a generally higher content than the apple extract. The content of flavonoids, apple and crab apple extracts revealed no difference between extracts. The content of ascorbic acid, apple extract showed a generally higher content than the crab apple extract, but there was no significant difference between extracts. In the case of DPPH and ABTS radical scavenging abilities, 70% ethanol extract showed the highest antioxidant activity, and crab apple showed higher activity than apple extracts.

• 한국식생활문화학회지
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• 제23권4호
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• pp.489-498
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• 2008

The objectives of this study were to provide fundamental information on how individual phenolic compounds form on the inside of apple slices during cold storage, the changes in the content of four types of phenols, ingredient variation of individual phenolic compounds and the influence of phenolic compounds on enzymatic browning. This study measured the changes in the content of soluble solids, pH and vitamin C in order to investigate the correlations between these variables. HD and FA were the main phenolic compounds found in the apple slices, and HD was the most prevalent phenol. Furthermore, comparison of the CG and EP content revealed that there were more CGs than EPs. The phenol content tended to decrease considerably in the fresh apple slices and water-dipped apple slices but only slightly in the CP from sucrose-dipped apple slices and 0.5% ascorbic acid solution-dipped apple slices. The degree of browning increased in the following order: fresh apple slices, water-dipped apple slices, 0.5% ascorbic acid solution-dipped apple slices and CP from sucrose-dipped apple slices. The vitamin C content tended to decrease in the fresh apple slices, water-dipped apple slices, 0.5% ascorbic acid solution-dipped apple slices and CP from sucrose-dipped apple slices. The pH tended to increase in all sample groups, but the pH of the water-dipped apple slices was lower than that of the comparison group. The CP from sucrose-dipped apple slices had the lowest value of pH. The change in soluble solids tended to increase in all treatment groups, but this increase was less in the CP from sucrose-dipped apple slice. Correlation analysis revealed a high degree of correlation between browning and chlorogenic acid content. The results of the present study show that, when stored in the fridge, the change in phenol ingredient content in apple slices influences the browning of the slices. The results also showed that HD and FA were the main phenolic compounds, while CG was shown to have the greatest influence on browning.

• 한국식생활문화학회지
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• 제20권2호
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• pp.204-213
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• 2005

This study was focused on the analysis of questionnaire that surveyed the uses, preference and recognition on apple. The subjects of this study consisted of 452 female(married 238, unmarried 214) in Daegu area. Among those respondents, 49.1% answered that they ate apple after dinner. Respondents preferred as purchase place fruits store(34.5%), traditional market(22.6%), and big discount store(21.7%), in order. Taste(46.0%) was the most important as purchase criterion. 49.1% of respondents preferred small amount below 2-3kg every one purchase. In preference survey on apples, 80.5% of total subjects responded 'like' or 'very like', and 73.6% of those subjects who favorably responded liked the 'taste' of apples. The preference survey study on apple foods revealed that respondents preferred the most apple juice(M=3.47), fellowed by apple jam(M=3.35) and apple vinegar(M=3.21). On the other hand, apple bab(M=2.29) and apple jook(M=2.23) had the most low preference score. The recognition survey study on apple revealed that respondents knew relatively well the followings: apple is natural food(M=4.25), apple is good for body and apple is good for beauty(M=4.20). Respondents required apple to be fresher(41.0%) and taster(37.4%). 89.4% of respondents expected that consumption of apples would be increased or maintain at the present level.

• 한국식품조리과학회지
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• 제27권2호
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• pp.111-123
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• 2011

The purpose of this study was to investigate the quality characteristics of Sulgidduk prepared by adding the optimal amount of apple powder. Five different mixture ratios of apple powder to rice flour were prepared (0, 4, 8, 12, and 16%). After being stored for 3 days, the mixtures of apple powder and rice flour were measured to determine moisture content, color values, sensory qualities, and the mechanical texture characteristics of Sulgidduk. Moisture content of Sulgidduk with added apple powder ranged from 36% to 39% and but decreased with significantly with added apple powder. The L-color value decreased, whereas both the a-and b-values increased as apple powder was added. Thus, apple peel likely affected the Sulgidduk color value. The pH of Sulgidduk decreased with the addition of apple powder, whereas sugar level increased as apple powder was added. In the mechanical evaluation of apple Sulgidduk, hardness was significantly higher during the 3 days of storage with increasing amounts of added apple powder. Cohesiveness increased significantly during the storage period with the addition of apple powder,-; however, it began to decreased after 3 days. Springiness increased significantly with the addition of apple powder. Both adhesiveness and chewiness of Sulgidduk increased with added apple powder. Sensory quality characteristics such as color, taste, flavor, and moistness were improved with increasing amounts of added apple powder. However, the sensory quality of Sulgidduk decreased when the ratio of apple powder to rice flour was greater than 25%. Consequently, a mixture of 15~20% apple powder to rice flour was the best formula for improving Sulgidduk in terms of sensory quality.

• 한국유기농업학회지
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• 제19권spc호
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• pp.129-130
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• 2011

• Journal of Applied Biological Chemistry
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• 제53권2호
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• pp.87-90
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• 2010

This study consisted of a quantitative analysis of five phenolic ingredients in differently sized unripe apple extracts, and their tyrosinase inhibitory effects were examined. In the HPLC analysis of phenolic ingredients, small ($4{\pm}1\;g$ per one) unripe apple extracts were observed to have significantly higher quercetin content than larger ($8{\pm}1\;g$ per one) unripe apple and ripe apple extracts. The amount of catechin, epicatechin, p-coumaric acid and chlorogenic acid contents were similar in both the small and large unripe apple extracts. For the results of the tyrosinase assay, small unripe apple extracts provided a potent tyrosinase inhibitory effect, showing 89.2% at 1000 ppm. The tyrosinase inhibitory effects of large unripe apple and ripe apple extracts were weaker than those of the small unripe apple extract. These results suggest that the small unripe apple extract could be useful for de-pigmenting material, while quercetin could be responsible for the potent tyrosinase inhibitory properties of small unripe apple extracts.

• 농업과학연구
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• 제39권1호
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• pp.151-159
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• 2012

This paper analyzes the consumers' preference for packaged apple and derives the measures to vitalize the distribution of packaged apple. To do this, survey was conducted for consumers in large cities, Seoul, Busan, and Daegu to observe their purchasing behavior and satisfaction both for packaged and unpackaged apple. Survey was focused to how they are satisfied with several attributes of package such as size, appearance, content, material, and label. On the basis of the survey results, the values of the package attributes were estimated. Survey results show that consumers tend to buy unpackaged apple rather than packaged apple. About 34 percent out of 313 respondents have ever purchased apple packed with paper box while only 10.5 percent have an experience to buy packaged apple with transparent box. Most respondents answered they preferred the package of five to six apples and 1.3 kilograms most. They preferred mid or large size apple. Estimation of the values of the package attributes using the conjoint analysis shows that consumers are giving the highest value to the price of packing material. It means that consumers are reluctant to the extra payment resulted from packing the apple. Therefore, the efforts to reduce the cost of packing apple should be made steadily. In order to vitalize the distribution of small packaged apple, the package should contain high quality apple with high sugar content, proper size, good appearance, and so on. And it needs to be promoted to the consumers that small packaged apple are not inferior to apple packed with paper box.

• 현장농수산연구지
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• 제8권1호
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• pp.21-29
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• 2006

우리사과의 재배노력 절감으로 대외경쟁력 향상을 위한 기초 자료로 활용코자 몇가지 실험을 수행한 결과는 다음과 같다. 사과 수확시 및 선별시 과경에 의한 과피의 상처발생은 선별시 보다 수확시에 많이 발생하였고 대과에서 상처발생이 심하였다. 사과 수확시 과경을 절단하면서 수확하면 과경을 절단하지 않고 수확하는 것보다 수확량이 반이하로 줄어서 수확노력이 배 이상 소요된다. 사과 선별기의 접시와 집적판 사이의 간격이 0cm인 경우에 소과에서 과피에 상처가 적게 발생하였다. 사과의 과경을 절단하여 저장하는 것이 과경을 무절단하여 저장하는 것 보다 과중이 크게 감소되어 저장시에는 사과의 과경을 절단하지 않도록 하여야 할 것으로 생각되며 사과의 과경절단 유무에 따른 사과의 경도는 차이가 없었다. 경와부 밖으로 돌출된 사과과경의 길이는 사과의 크기와 차이가 없는 경향 이었다. 따라서 사과의 과경을 절단하지 않음으로서 과경절단에 소요되는 노력절감 및 과경절단 비용을 소득화 하고 원활한 대일 수출, 품질유지 등에 기여하였으면 한다.

• 한국응용곤충학회:학술대회논문집
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• 한국응용곤충학회 2003년도 추계 학술발표회
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• pp.141-141
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• 2003

• 한국식품조리과학회지
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• 제21권1호
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• pp.24-32
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• 2005

냉장 저장 시 사과슬라이스의 갈변정도 및 조직감과 같은 물리적인 변화와 PPO활성, 총페놀 함량등의 화학적 변화를 측정하였으며 관능검사를 행하여 비교하였으며 또한 이들 변화들 간의 상관관계를 알아본 결과는 다음과 같다. 갈변 정도는 fresh apple slice, 물에 침지한 시료군, CP 시료군, ascorbic acid 시료군 모두 증가하는 경향을 나타냈으며 그 크기는 fresh apple slice>물에 침지한 시료군>ascorbic acid 시료군>CP 시료군 순이었으며, PPO활성은 시료군 모두 증가하는 경향을 나타냈으며 그 크기는 fresh apple slice>물에 침지한 시료군>ascorbic acid 시료군>CP 시료군 순이었으며 CP 시료군의 증가가 가장 낮았다. 총페놀 함량은 fresh apple slice군은 60 mg/100 g에서 56.2 mg/100 g로 감소하는 경향을 보였으나 물에 침지한 시료군은 59.6 mg/100 g에서 56.0 mg/100 g으로, CP 시료군, ascorbic acid 처리군은 51.9 mg/100 g에서 52.8mg/100 g로, 54.1 mg/100 g에서 54.4 mg/100 g로 나타났다. 조직감은 시료군 모두 감소하는 경향을 보였으며 그 크기는 fresh apple slice>물에 침지한 시료군>ascorbic acid 시료군>CP 시료군 순으로 감소하였다. 또한 관능 검사에서 CP 시료군이 다른 처리군들 보다 더 효과적인 것으로 나타났다. 상관관계 분석에서 갈변 정도와 PPO활성, 총페놀 함량 등이 높은 상관성을 나타내었다. 이러한 연구결과로 사과 슬라이스의 냉장 저장중 효소적 갈변 변화에 대한 영향에서 카라멜 생성물에 침지한 CP 시료군이 효소적 갈변에 대한 저해 효과가 있는 것으로 나타났으며 기타 다른 요인에서도 효과적인 것으로 나타나 sucrose의 카라멜 생성물을 채소 및 과일의 저장 과정에 갈변 억제물질로 이용할 수 있을 것으로 생각된다.