• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2002.04a
• /
• pp.93.1-93
• /
• 2002

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2002.04a
• /
• pp.97.1-97
• /
• 2002

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2002.04a
• /
• pp.98.2-98
• /
• 2002

• Proceedings of the Korean Society of Food and Cookery Science Conference
• /
• 2005.05a
• /
• pp.101-101
• /
• 2005

• 보일러설비
• /
• no.11 s.142
• /
• pp.157-161
• /
• 2005

한국관광공사는 11월의 가볼만한 곳으로 '국내 최대의 곶감마을을 찾아서-경북 상주', '가을이 깊어가니 낙엽소리도 외롭다-경남 함양', '새콤한 유자향이 허공에 번지는 날-전남 고흥' 등 3곳을 각각 선정, 발표하였다.

• Food Science and Preservation
• /
• v.6 no.2
• /
• pp.184-187
• /
• 1999

This study was conducted to analyze distribution properties on astringent Persimmons(Diosyros Kaki L). We selected one hundred farms in Sangju and Cheongdo regions, which ale major region of astringent persimmon production in Kyungpook province, and surveyed the selling type and the optimal farm scale. As a result of economic analysis, between manufacturing and selling of dried persimmon and producing and selling of fresh persimmon, the former made the higher gross receipts, income and net income recorded by 187, 136 and 162 respectively, comparing with the latter 100. So, manufacturing and selling of dried persimmon from astringent persimmon is a way of raising operation outcome.

• Journal of Food Hygiene and Safety
• /
• v.29 no.4
• /
• pp.260-267
• /
• 2014

To evaluate microbiological and aflatoxin safety on traditional dried persimmon, a total of 315 samples were collected from 105 farms. The collected samples were assessed on aflatoxin and microorganisms (Aerobic plate count, coliform count, Escherichia coli, Escherichia coli O157:H7, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus). The the APC of sliced dried persimmon, dried persimmon, and semi dried persimmon were $3.93{\pm}0.96$, $2.12{\pm}0.93$, and $1.50{\pm}1.08{\log}\;CFU/g$, respectively. S. aureus was detected in 40.0% of sliced dried persimmon, 29.5% of dried persimmon, and 23.5% of semi dried persimmon. E. coli recovered from dried persimmon and semi dried persimmon was 6.6%, and 2.9%, respectively. However, E. coli O157:H7, Salmonella spp., and L. monocytogenes were not detected. According to the result of aflatoxin by ELISA and UPLC, aflatoxin was not detected in any sample. These data suggested that safety management system should be introduce to the farms producing traditional dried persimmon to enhance the safety of traditional dried persimmon.

• The Korean Journal of Pesticide Science
• /
• v.12 no.4
• /
• pp.414-420
• /
• 2008

To investigate the actual condition of orchard and pest management of persimmon orchards, a questionnaire was ask to the farmers in major cultivated areas of persimmon and dried persimmon, Sangju, Gyeongbuk in 2007 and 2008. 91.1% of persimmon farmers was over fifties in age and 94.7% of persimmon farmers was cultivated 'Sangjudungshi'. The greatest limiting factor for persimmon production was thought to be disease by the 58.4% of persimmon farmers and the most serious disease was anthracnose by Colletotrichum gloeosporioides. 60.2% of them was answered that the most serious insect pest was scale insects. Obtaining of knowledge or information on pest management depended own experience (37.2%) and 48.7% of answered farmers was decision-marking of pesticides depending on agrochemical market. 54% of persimmon farmers was applied pesticides $3{\sim}5$ times per year. Just 17.7% of them recorded the diary of pesticide application. The greatest problem for management of pest in persimmon orchard was lack of knowledge of pest (60.2%) and farmers considered increasing cost for pest management as the greatest problem with 52.2% in proportion. 66.4% of farmers was mixed cultivation with soybean (37.7%) and hot pepper (26.1%) in persimmon orchard. 44.2% among answered farmers mixed cultivation of persimmon with production of dried persimmon and 54.5% of farmers considered lack of labor as the greatest problem in production of dried persimmon.

• Journal of Korean Society of Forest Science
• /
• v.107 no.4
• /
• pp.422-427
• /
• 2018

This study was performed to determine quality characteristics of solar-dried persimmon for each cultivar. The physical and sensory characteristics of 4 cultivars of solar-dried persimmons (Gojongsi, Godongsi, Sangjudungsi, Koshuhyakume) were investigated. As a result, yield rate and firmness was highest in Koshuhyakume (29.5%, 9.62 N). Meanwhile, the soluble solid content (SSC) was the highest in Gojongsi ($27.3^{\circ}Brix$) and it has a significant difference between 4 cultivars (p<0.05). The water activity was range from 0.784 to 0.819 and Gojongsi (0.784) was significantly lower than others. The water contents value was the highest in Koshuhyakume (37.51%), while Sangjudungsi (35.32%) was the lowest. In case of Hunter's value, 'L', 'a' and 'b' were the highest in Sangjudungsi (34.56, 9.24, 17.07), whereas Koshuhyakume (29.17, 5.68, 13.59) has generally low value. In sensory evaluation, overall acceptability was the highest in Gojongsi and Godongsi (5.16), while Koshuhyakume (3.95) was the lowest. The results showed that the quality characteristics of dried persimmon manufactured by solar drying method have distinct difference according to cultivars.

• Food Science and Preservation
• /
• v.11 no.2
• /
• pp.240-245
• /
• 2004

Chungju(Sambaekju) supplemented with dried persimmon and cordyceps sinensis was prepared and its characteristics were estimated during the brewing. Reducing sugar contents was decreased, ethanol contents was increased in the during fermentation, the final ethanol contents in the first, second and third mash were 5.8%, 11.4% and 16.5%, respectively. Total acidity and amino acidity were increased in the during fermentation. The major organic acid was latic acid, acetic acid, malic acid and succinic acid were a little, and citric acid and tartaric acid were not detected. L-proline(1151.7 mg%) was major in free amino acid. the contents of total and essential amino acid were 11.19% and 217.70 ppm, respectively.