Garlic peel has been found to have various beneficial effects including antioxidant activities, antithrombosis activities and cancer inhibition. This study was to analyze the quality characteristics and antioxidant activities of garlic peel processed using different methods (control, roasting, steaming, roasting after steaming and blanching) to determine the most appropriate processing method for garlic peel to be used as a functional food ingredient. The lightness color values was highest in the control group, redness was highest in the roasting after steaming group, and yellowness was highest in the roasting group. The total pyruvate content of the roasting after steaming group garlic peel was 37.05 mg/100 g, which was higher than those of the other groups. The total polyphenol and total flavonoid contents of garlic peel ranged 47.60 to 172.53 mg/100 g and 3.43 to 17.63 mg/100 g, respectively. The highest total polyphenol content and total flavonoid content were observed for the roasting after steaming group. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity was also the highest in the roasting after steaming group (81.28%). These results indicate that the method used to process garlic peel affects its quality, and that roasting after steaming is the most appropriate processing method, as it achieves the highest antioxidant activity. Key words:garlic peel, processing, quality characteristics, total polyphenol, DPPH radical scavenging activity
Flammulina velutipes was transformed efficiently by Agrobacterium-mediated transformation system. The transformation frequency was about 16% with the gill tissues of the fungal fruiting body. Southern hybridization and genetic analysis suggest that the introduced DNA was inserted onto different locations of the fungal genome, and inherited stably to the next generation via basidiospores. Transformation or gene tagging with Agrobacterium T-DNA based vector should be useful for wide ranges of genetic or molecular biological studies of the mushroom.
Recently, the severe dieback of apple trees resulting from soil-borne diseases has occurred in South Korea. The casual agents of dieback were surveyed on 74 apple orchards that had been damaged nationwide in 2016-2019. The number of apple orchards affected alone by Phytophthora rot, violet root rot, and white root rot was 31, 34, and 3, respectively. Also, the total number of mixed infection orchards was 6. Out of 9,112 apple trees affected by dieback, the trees damaged by Phytophthora rot, violet root rot, and white root rot were 3,332, 3,831, and 44, respectively. Moreover, the total number of mixed infection apple trees was 1,905. The provinces mainly affected were Gyeongnam, Gyeongbuk, Chungbuk, and Jeonbuk. The survey on these infected apple orchards will be available to form management strategy for the dieback that had been increased by soil-borne fungal pathogens.
'Heukhyang', a new variety with dark brown color, short cultivaltion period, and good taste in Flammulina velutipes, was bred by crossing between monokaryons isolated from 'Garlmoe' and wild strain 'CBMFV-10'. In bottle cultivation, the period of mycelial growth, primordia1 formation, and growth of fruit body was required 23 days, 6 days, and 17 days, respectively. Total culvivation period was 46 days, showing 8 days shorter than that of 'Garlmoe'. Pileus diameter and thickness were greater than those of 'Garlmoe', and pileus color showed dark brown. Fruit body production per 850 ml bottle was 135 g, which was 10% lower than that of 'Garlmoe'. However, the overall acceptance was most excellent in sensory evaluation, and 'Heukhyang' has an advantage to target a niche market of white ones due to differentiated color and taste.
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