• Korean Journal of Soil Science and Fertilizer
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• v.20 no.1
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• pp.63-67
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• 1987

A laboratory experiment was conducted to find out the concentration of phytotoxin in intensively cultivated hot-pepper, garlic and chinese cabbage, and effects of these phytotoxin to the germination and growth of young hot-pepper plant. Also this experiment presents describes of the bio-assay method and results of phytotoxin application to the toxicity of hot-pepper plant. The results obtained were summarized as follows; 1. A series of non-volatile (aromatic) phenolic compounds such as hydroquinone, benzoic-, p-hydroxybenzoic, and vanillic acid were quantitatively and qualitatively analysed using BSA(N, O-bis(trimethylsilyl)acetamide) by means of gas chromatography method. 2. Phytotoxin as hydroquinone, benzoic-, p-hydroxybenzoic- and vanillic acid were determined in intensively cultivated hot- pepper, garlic and chinese cabbage. Highest concentration of phytotoxin was obtained in hot-pepper cultivated soil. 3. Direct toxic action of the applied phytotoxin to the germination and young hot-pepper plant growth was observed at the levels of 200 ppm. Benzoic acid was obtained the highest toxicity to the young hot-pepper plant growth. 4. Mode of actions of phytotoxins to the young hot-pepper plant growth were observed as stunting of stem elongation, discoloration of leaf and oxygen depletion from consideration as causes of symptom.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.848-852
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• 2011

The aim of our study was to develop drying process of apple slice. Quality characteristics of apple slices dried by hot-air and freeze drying after osmotic dehydration was investigated in different sucrose solution (20, 40, $60^{\circ}Brix$) and steeping time (2, 4, 8 hours). The weight of apple slice before and after osmotic dehydration was measured for characteristic of mass transfer. Consequently, osmotic dehydration increases weight reduction, water loss and solid gain of apple slice as the concentration of the sucrose solution and steeping time increased. Moisture contents of apples slices dried hot-air and freeze were about 3 to 7%. Hunter color L, a, b value was lower than non-treatment to osmotic dehydration of apple slice. In hot-air drying, L value decreased as the concentration of the sucrose solution and steeping time increased. The hardness increased as the concentration of the sucrose solution and steeping time increased. Contents of monosaccharide (glucose, fructose) decrease by osmotic dehydration but sucrose increased. In comparison with hot-air drying, freeze drying was high in contents of free sugar.

• Food Science and Preservation
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• v.17 no.4
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• pp.478-486
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• 2010

The qualities of ginger prepared by an MPD (molecular press dehydration) method using maltodextrin, or dried using reused dehydration liquid, or prepared by freeze-drying or hot-air drying, were compared in terms of approximate overall composition, color, water absorption index, water solubility index, total sugar level, reducing sugar concentration, antioxidant activity, and gingerol content. The approximate composition of ginger prepared by the MPD method was lower in overall biochemical content than were those of gingers prepared using other methods. Ginger prepared by the MPD method retained the original ginger color. The water absorption and solubility index of ginger prepared by the MPD method (using maltodextrin) were better than those of gingers dried using other methods. The total sugar content did not change noticeably upon processing. The reducing sugar content of ginger prepared by hot-air drying was low. The antioxidant activity of ginger prepared by the MPD method was higher than that of freeze-dried and hot air-dried ginger samples, with values lower than those of BHA (3(2)-t-Butyl-4-hydroxyanisole) and BHT (2,6-Di-tert-butyl-4-methylphenol). The gingerol content of ginger prepared by the freeze-drying method was higher than that of gingers prepared by other methods. However, ginger constituents were present in the dehydration liquid used in the MPD method. The results indicate that both the MPD method (using maltodextrin) and the use of reused dehydration liquid are efficient methods by which ginger can be dried.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.18 no.1_2
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• pp.39-44
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• 2012

This study investigated the changes in the quality of minimally processed sliced Deodeok (Codonopsis lanceolata) during storage at $7^{\circ}C$ in relation to vacuum packing using PE film after the various surface washing treatments. The surface washing treatments resulted in approximately 1~2 log CFU/g reduction of microbial load in the early storage day. After 20 days, the weight loss rate, deterioration rate, hardness, color, total microorganism levels and the coliform count of deodeok washed by ultrasonic wave water was deteriorated rapidly like the control. When measured by the fresh-cut deodeok surface using the video microscope system, washing with chlorine water and electrolyzed water didn't seem to make perceivable quality deterioration during the 10 days at $7^{\circ}C$. The hardness and color maintenance of the product vacuum packaged using PE film after washing with electrolyzed water, was better than that of other treatments.

• Journal of Mushroom
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• v.4 no.3
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• pp.116-121
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• 2006

'Seoln', a new variety of oyster mushroom was developed by Mushroom Research Institute, Gyonggi Province Agricultural Research and Extension Services in 2005. It was bred with mating between monokaryotic strains isolated from KME35124 and $F{\cdot}X3$. The major characteristics of the mushroom was shown a lot of primordia, the gray-colored and bunch pileus. The optimum temperature for the mycelial growth was around $26{\sim}30^{\circ}C$ and that for the primordia and growth of fruit-body was around $10{\sim}15^{\circ}C$. Incubation period was required around 25 days with bottle culture and about 23 days in Poly Prophylene(P.P) plastic bag culture. The yield was shown high by 138.8g/bottle and 250.9%/P.P bag.

• Journal of Plant Biotechnology
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• v.32 no.1
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• pp.45-50
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• 2005

Virus-free stocks was produced by the combination of the heat treatment of virus infected plant and shoot-tip grafting (STS). To produce virus-free stocks, the plants infected with citrus viruses were used for virus-free stock production using the modified method of STG in thermotherapy at $40^{\circ}C$ for 16 hours in the light, and at $30^{\circ}C$ for 8 hours of darkness for 4 weeks. Trifoliate orange (P. trifoliata) were used as rootstock seedling for STG. Percentages of virus-free stocks against citrus tristeza virus (CTV), satsuma dwarf virus (SDV) and citrus tatter leaf virus (CTLV) were $75.7\%,\;100.0,\%\;82.6\%$ respectively. Shoot tip size for successful STG were as small as possible. Less than $0.3\;\cal{mm}$ of shoot tips gave the hight efficiency of virus free plants but survival rates were low. And, survival rate after shoot-tip culture was analyzed and the rates were dependant on the cultivars; Yuzu cultivar showed the hight survival rate ($74.6\%$) and early satsuma mandarin (Iwasagi) was $13.3\%$ as the lowest cultivar. But citrus trees were not succeed to grown, turned brown, and died.

• Korean Journal of Soil Science and Fertilizer
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• v.43 no.2
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• pp.124-131
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• 2010

This study was conducted to investigate the potentials for the forest restoration on reclaimed land by using willow trees (Salix koreensis Anderson) selected from a coastal reclaimed land made in inside of the Sihwa tide embankment. We first collected six individual willow trees that were the only tree species grown in the reclaimed land. Total 7 clones from cuttings of the collected trees and the control were grown in a greenhouse for two months prior to applying the different concentrations of NaCl solutions (0.0%, 0.1%, 0.5%, and 1.0%). One month after the NaCl application, the survival rates of clones from both the collected trees, and the control were significantly decreased in a NaCl dose-dependent manner. However, there was no significant difference between the collected trees and the control in terms of survival rate, hight and diameter of cuttings, and the numbers of leaves in greenhouse condition. In conclusion, the willow trees collected from the coastal reclaimed land showed no tolerance against NaCl compared to the control grown in ordinary soil, suggesting that further study is required to determine what the most important factor is to select salt tolerant tree species.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.24-29
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• 1999

The physicochemical properties of tagatose, a low calorie sweetener, was investigated. Rheological property of tagatose solution was found to be Bingham fluid. As the concentration of tagatose increased from 10 to 50% at $25^{\circ}C$, the viscosity increased from 1.65 to 5.14 cp. When the temperature of 40% tagatose solution increased from 15 to $55^{\circ}C$, the viscosity decreased from 4.59 to 2.33cp. The melting onset temperature and endothermic enthalpy of tagatose were $130.4^{\circ}C$ and -202.3 J/g, respectively, which were obtained from the analysis of differential scanning calorimetry. Tagatose showed higher water absorption than sucrose under $85{\sim}100%$ of relative humidity. Tagatose was less soluble than sucrose at $20{\sim}70^{\circ}C$. Water activity of tagatose in 60% concentration was 0.892, which was lower than 0.957 of sucrose solution. Tagatose solution adjusted from pH 2 to pH 12 was stable after 3 days. Amount of tagatose was not changed after heat treatment at $154^{\circ}C$ for 4 hours. But a browning reaction was found and absorbance of a tagatose solution increased with heat treatment.

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.490-500
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• 2004

Brown rice grains were coated by spraying aqueous protein solution extracted from rice bran using 10% ethanol, and dried at room temperature. Coating procedure was repeated 1-5 times to determine effect of repeated coating, Quality changes in coated brown rice grains were observed during 8 weeks storage. Most coated rice grains gave lower peroxide and acid values, which indicate antioxidative effects of coating. Lipase and lipoxygenase activities generally decreased in grains coated more than three times. Microscopic images of whole kernel and longitudinal section revealed cracking on all brown rice grains including control, and hydration rate constants were not significantly different among treated grains. Compared to non-coated brown rice grains, those coated more than three times, after 8 week storage, showed better quality retention observed in (meaning not clear) higher water-binding capacity, lower gel consistency decrease, less browning, and better textural properties in cooked rice, resulting in better sensory quality.

• Horticultural Science & Technology
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• v.28 no.6
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• pp.990-995
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• 2010

This study was conducted to compare differences in fruit quality by harvest time of 'Fuji' apple fruit that was frozen on tree by unusual low temperature in that air temperature was under $-3.5^{\circ}C$ for 7 hours. Fruits were harvested at 1 day before, and 2 days and 6 days after freezing damage, respectively. Harvest's soluble solid contents in all treatments was over $14^{\circ}Bx$. Firmness and titratable acidity of fruit harvested after freezing damage was lower than those of fruit harvested before freezing damage. During cold storage, ethylene production of fruit harvested after freezing damage was higher than that of fruit harvested before freezing damage. The reduction in the level of fruit quality during cold storage of fruit harvested after freezing damage was more serious than that of fruit harvested before freezing damage. The reduction of fruit quality during subsequent ambient temperature for 1 week after cold storage of fruit harvested after freezing damage was higher than that of fruit harvested before freezing damage. In comparison of treatments that were harvested at different times after freezing damage, ethylene production and reduction in the level of fruit quality until 8 weeks of cold storage of fruit harvested at 6 days after freezing damage was lower than that of fruit harvested at 2 days after freezing damage. However, this difference by harvest time after freezing damage disappeared after 8 weeks of cold storage. Incidence of flesh browning was not affected by freezing at air temperature under $-3.5^{\circ}C$ for 7 hours.