Kil Sun Yoo
Research Scientist
Phone: 979-847-8848 FAX: 979-862-4522 Kil Sun Yoo received his B.S. and M.S. in horticulture from the Seoul National University, Korea, in 1977 and 1982, respectively. He received his Ph.D. in Horticulture in 1987 from Texas A&M University. He serves graduate students as a special appointment. Dr. Yoo's research interests include plant biochemistry, chemical analysis on flavor and phytochemicals with emphasis on functional compounds, plant tissue culture and haploid production, and quality measurement and changes after harvest. He is working on chemical analyses of vitamin C, carotenoids (lutein, alpha and beta carotenes, lycopene), flavonoids (quercetin, luteolin), and anthocyanins in onions, carrots, peppers, melons, tomatoes, and grapefruits to develop new varieties with uniformly higher amounts of health promoting and disease preventing compounds in the Vegetable and Fruit Improvement Center. He has been involved in developing the ÒBetaSweetÓ maroon carrot, which contains high beta-carotene and anthocyanins. He also works on chemical selection of mild onions with a newly developed automatic analyzer. The onion breeding program anticipates the release of new onion varieties with much milder flavor than the classic ÔTG 1015Y' onion variety. He collaborates with breeders, physiologists, medical researchers, and private industry of vegetables and fruits throughout Texas. ÒI believe chronic diseases, such as cancer, diabetics, high cholesterol, and others, can be prevented by consuming fruits and vegetables with more of health benefiting compounds. People are focusing on health-related life styles and demanding healthier foods with improved health benefits. Future of fruit and vegetable industries is depended on the development and production of new products meeting this demandÓ SELECTED PUBLICATIONS Determination of background pyruvic acid concentrations in onions, Allium species, and other vegetables. 2001. K.S. Yoo and L.M. Pike. Scientia Horticulturae 89:249-256. A method for measuring anthocyanins after removing carotene in purple colored carrots. 2001. C.A. Lazcano, K.S. Yoo, and L.M. Pike. Scientia Horticulturae 90:321-324. Development of an automated system for pyruvic acid analysis in onion breeding. 1999. K.S. Yoo and L.M. Pike. Scientia Horticulturae 82:193-201. Comparison of three analytical methods for measurement of onion pungency. 1999. J. Alcala, K.S. Yoo, and L.M. Pike. Subtropical Plant Science 50:41-44. Changes in pungency of onions by soil type, sulfur nutrition, and bulb maturity. 1998. B.K. Hamilton, K.S. Yoo, and L.M. Pike. Scientia Horticulturae 74:249-256. Determination of flavor precursor compound S- alk(en)yl-L-cysteine sulfoxides by an HPLC method and their distribution in Allium species. 1998. K.S. Yoo and L.M. Pike. Scientia Horticulturae 75:1-10. A tissue culture technique for the asexual clonal propagation of genetic-cytoplasmic male sterile and/or other onion lines." 1989. L.M. Pike and K.S. Yoo. Scientia Horticulturae 45:31-36. A comparison between bags and boxes for shipping Texas short-day onions." 1989. L.M. Pike, K.S. Yoo and T.H. Camp. HortScience 24(4):631-632. |