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Bitter melon (Momordica charantia L.) has various biological functions, including anti-diabetic, anti-cancer, anti-inflammatory, anti-viral, and antioxidant activities. However, the development of foods using bitter melon (BM) is unexplored due to its bitter taste. In this study, BM pickle was prepared, and changes in quality characteristics and antioxidant activity during ageing were determined. After 4 weeks of ageing, pH levels, salinities, soluble solids, and reducing sugars of BM pickle decreased, whereas acidities increased. In addition, total viable, lactic acid bacteria, and yeast viable cell numbers greatly increased until 1 week, after which they slightly decreased. Levels of soluble phenolics increased during ageing, antioxidant activity increased accordingly. Crude protein, K, and P contents of pickles were lower than in raw material of BM, whereas crude fat and Na contents increased. Corn silk extracts were added to BM pickle during ageing in order to improve the bitter taste and flavor. The best sensory quality was obtained by adding 0.25% corn silk extracts.Key words: bitter melon, pickle, ageing, antioxidant, phenolics

Purpose:The aim of this study was to analyze relationships between perfectionism, burnout, and emotional intelligence in APN and to identify the mediating effect of emotional intelligence on the relationship between perfectionism and burnout. Methods: A structured self-report questionnaire was used to measure perfectionism, burnout, and emotional intelligence. Data were collected from 121 APN working in five advanced general hospitals and two general hospitals. Data were analyzed using descriptive statistics, Independent t-test, One-way ANOVA, Mann-Whitney U test, Pearson correlation and Hierarchical multiple regression with the SPSS/WIN 22.0 program. Results: Mean scores for each variable were: perfectionism 3.57 (on a 5-point scale), burnout 3.32 (on a 7-point scale), and emotional intelligence 5.00 (on a 7-point scale). Self-oriented perfectionism had a positive correlation with burnout, as did socially prescribed perfectionism. Emotional intelligence was a significant variable reducing burnout, as it also had a reverse buffering effect on the relationship between self-oriented perfectionism and burnout. Explanatory power of the final model based on variables was 34%. Conclusion: The results of this study suggest a mediating direction regarding burnout by demonstrating that emotional intelligence plays a direct and reverse buffering role to self-oriented perfectionism, which can be used to reduce burnout in APN.

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