• Horticultural Science & Technology
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• v.19 no.2
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• pp.174-178
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• 2001

Absorption potential of oak charcoal was estimated using simulated static and dynamic systems to establish a model for practical application of the charcoal in modified atmosphere (MA) packaging and during the storage of 'Fuji' apples. Practical MA packaging was performed using $60{\mu}m$ PE film zipper bags in which five apples were placed. Absorption potential of oak charcoal was $58.4{\mu}L/100g$ charcoal for ethylene and 583 mg/100 g charcoal for carbon dioxide. Effects of enclosing a 100 g-charcoal packet inside a MA package seemed not to last long enough for quality maintenance of 'Fuji' apples stored at $0^{\circ}C$ for three months. During extended storage, ethylene and $CO_2$ levels were not significantly reduced by charcoal treatment. Nevertheless, absorption of carbon dioxide appeared to alleviate the incidence of $CO_2$-related internal browning disorder. Modelling study of practical storage and marketing procedure indicates that 0.19 kg charcoal/day is required to offset $CO_2$ production from 15 kg of apples at $0^{\circ}C$. The amount of charcoal should be increased to 3.10 kg/day if ethylene is a target gas. From the practical point of view, the results suggest that charcoal could be used only for small unit packages for a short period.

• Horticultural Science & Technology
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• v.19 no.1
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• pp.12-16
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• 2001

This study was conducted to evaluate the effect of calcium chloride treatment (0.1%, 0.3%, and 0.5%) in red sweet pepper 'Ace' on the improvement of shelf-life and the physiological characteristics. $C_2H_4$ production and respiration rates of fruits treated with $CaCl_2$ before harvest decreased during storage of red sweet pepper at $7^{\circ}C$. Ca contents in the leaves and in the fruits showed also a greater increase in treatment of $CaCl_2$ than that in control. No difference was found in total sugar, whereas sucrose content was rapidly reduced after 20 days at $7^{\circ}C$. Ascorbic acid contents were increased by the $CaCl_2$ treatment. As Ca concentration is getting higher, the fruit decay rate was significantly reduced. From this result, we can positively conclude that foliar application with the concentration of 0.3% $CaCl_2$ and 0.5% $CaCl_2$ before harvest is effective in improving storage quality in red sweet pepper.

• Journal of fish pathology
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• v.23 no.3
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• pp.389-398
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• 2010

Effects of various concentration of yuzu Citrus junos Siebold ex Tanaka in the diets on growth, blood chemistry and disease resistance of olive flounder were determined. Fifteen hundred fish averaging 200~270g were fed on moist pellet containing yuzu at the concentrations of 0%(control), 2.5%, 5% and 7.5% for 3 months. After feeding trial, weight gain of fish fed 2.5% and 5.0% yuza diet was higher than those of fish fed 0% and 7.5% yuza diet but not significant(P>0.05). No differences in hematological and physiological indices of olive flounder were found among the experimental diets except for total cholesterol. Serum lysozyme activity was not significantly different among fish fed experimental diets but bactericidal activity of fish fed 7.5% yuza diet was significantly different from those of fish fed 0, 2.5 and 5% Yuza diets. Survival rates of fish fed 2.5% yuza diet at experimental infection with Edwardsiella tarda and Streptococcus sp. were higher than those of the other experimental groups but not significant. In conclusion, Dietary inclusion of 2.5~5% yuzu seems to have positive effects for fish health condition and disease resistance.

• Horticultural Science & Technology
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• v.33 no.5
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• pp.705-711
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• 2015

This study was conducted to maintain the postharvest shelf-life of summer strawberry cultivars 'Goha' and 'Flamengo' through $CO_2$ (90%) and $ClO_2$ gas ($5{\mu}L{\cdot}L^{-1}$) pre-treatment. The respiration rate of 'Goha' and 'Flamengo' treated with $CO_2$ and $CO_2$ + $ClO_2$ was the lowest during storage. The weight loss with $CO_2$ + $ClO_2$ treatment was about 1% lower than the control group and 'Goha' was the lowest during storage. The pre-treatments effect on soluble solids contents was minimized. The firmness with $CO_2$ and $CO_2$ + $ClO_2$ treatments was only about 30% higher than $ClO_2$ and control. The firmness of 'Goha' was about 2.15N and 'Flamengo' was 2.37N, 15 days after storage. Decayed fruit was shown from after 6 days after storage in control. Control group lost quality 10 days after storage due to decayed fruit rate 20% of 'Goha' and 'Flamengo'. $CO_2$ and $CO_2$ + $ClO_2$ treatments showed the lowest decay rate during storage. Especially, 'Goha' showed around 5% decay fruit rate 10 days after storage. As a result, $CO_2$ + $ClO_2$ pre-treatment is recommended to extend the shelf-life of the summer strawberries.

• Journal of agriculture & life science
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• v.46 no.6
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• pp.67-74
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• 2012

A study was conducted to examine the effect of precooling and storage temperatures on the storage life of 'Maehyang' strawberry for export. Fruits at a 80% ripe stage were harvested from a commercial greenhouse in Gyeongsangnamdo Jinju on January 11, 2011. Fruits were precooled at 0, 2, $4^{\circ}C$ for 2-5 hours, and then transported for about 30 minutes. And stored in set chamber at 4, 8, $10^{\circ}C$, immediately. Fruits were examined for their changes in weight, hardness, Hunter color values, soluble solid content (SSC), acidity, and incidence of gray mold (Botrytis cinerea) during storage. The fresh weight decreased during storage at all temperatures. Especially, strawberry treated the lowest precooling and storage temperatures was the greatest in quality. The hardness was drastically decreased in precooled at $4^{\circ}C$ and stored at $10^{\circ}C$ after storage 10 days. SSC was the greatest when strawberry stored at the lowest temperature. Acidity increased during storage at all temperatures. But in the last day after storage, the strawberry of precooled at $4^{\circ}C$ and stored at $10^{\circ}C$ was the highest as 0.7%. Gray mold was the greatest at $10^{\circ}C$ storage temperature. The results indicate that effectiveness for keeping the freshness was best achieved by precooling at $0^{\circ}C$ and storage at $4^{\circ}C$.

• Food Science and Preservation
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• v.19 no.4
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• pp.485-491
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• 2012

This study was conducted to investigate the pH, soluble solid contents, color difference, mineral contents, free sugar contents, and sensory quality of infrared- and cold-air-dried peaches. The pH, soluble solid contents, and free sugar contents of the infrared-dried peaches were higher than those of the cold-air-dried peaches. In the Hunter's color value, the L and ${\Delta}E$ values of the infrared-dried peaches were higher than those of the cold-air-dried peaches; but the a and b values of the cold-air-dried peaches were higher than those of the infrared-dried peaches. The major organic acids of the dried peaches were citric acid, malic acid, and oxalic acid. The minerals with the highest to lowest contents, in that order, were K, Mg, Ca, Na, Fe, Zn, Cu, and Al. The mineral contents of the cold-air-dried peaches were higher than those of the infrared-dried peaches. The appearance and taste of the infrared-dried peaches were better than those of the cold-air-dried peaches. These results indicate that infrared drying is the effective drying method for the production of high-quality dried peaches.

• Korean Journal of Breeding Science
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• v.40 no.4
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• pp.461-465
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• 2008

"Green King" is a new mini kiwifruit variety developed at the National Institute of Subtropical Agriculture (NISA), RDA in 2005, which was an edible fruit without peeling. This variety was selected from seeds obtained from the cross breeding between Actinidia chinensis cv. "Apple Sensation" and A. arguta in 1998. Seedling and line selections were conducted from 1999 to 2002, and characteristic trials were carried out from 2003 to 2004. The branch of "Green King" sprouts strongly and the color of leaf is slightly dark green. The shape of fruit is cylindric and the color of peel is green or yellowish green without hair. The average weight of fruit is 15.9 g. The core is small and soft, the pericarp is light green. Soluble solids concentration is $15.4^{\circ}Brix$. The fruit is sweet with slightly acid taste, containing total acid 1.3%, and the yield is higher over twice than that of A. arguta. The content of vitamin C is higher than that of A. arguta. The harvesting time is from middle October. This variety can be planted in the central and southern region of Korea.

• Journal of Korean Society of Forest Science
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• v.107 no.4
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• pp.378-384
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• 2018

Chinese jujube (Ziziphus jujuba Mill.), a member of family Rhamnaceae, is an economically important species. It has high nutritional value in fruits, and its medicinal properties have led to extensive use in traditional oriental medicine. In this study, we investigated the genetic characteristics of 270 jujube germplasms collected from the six major jujube fruit production areas in Korea including Boeun and Gyeongsan, in order to understand the current situation on cultivated varieties of domestic jujube and to obtain useful data for selection of superior germplasms and establishing their breeding plans. The results of ISSR marker analysis revealed that the Shannon's information index of the 270 germplasms was 0.107 and the genetic similarity was as high as 0.935 showing the dominance of a specific cultivar or germplasm, and almost 67% (180) of them were identified at the same genotype with 'Bokjo'. The domestic commercial jujube populations could be characterized by very low genetic diversity and thus may be vulnerable to external disturbances. In addition, it seems that most of the jujube fruits in domestic market were largely produced through parthenocarpy.

• Korean journal of applied entomology
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• v.60 no.1
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• pp.123-133
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• 2021

In order to use Osmia cornifrons more effectively in apples, we investigated the pollination effect and nesting activity of O. cornifrons on 'Hongro', the middle-season cultivar, and 'Fuji', the late-season cultivar. There was a significant difference in the nesting activity and pollination effect of O. cornifrons depending on the apple cultivar. The nesting activity, rate of trap nesting, and reproduction in 'Fuji' were 2.5, 1.5, and 3.8 times greater than in 'Hongro', respectively. The pollination effect according to cultivar 'Fuji' was 1.6 times greater than that of 'Hongro' in the central fruit set. In terms of the quality of fruit, the asymmetry index of 'Fuji' was 2.5 times lower than that of 'Hongro', and the number of apple seeds of 'Fuji' was 1.9 times greater than that of 'Hongro'. The main reason for this result was the air temperature. The activity of O. cornifrons was most affected by air temperature (R2 = 0.578). It is expected that the nesting activity and pollination effect are great in 'Fuji' (17.4-24.1℃) when the temperature during the blooming period is higher than that of 'Hongro' (12.5-20.2℃). Our study provides important information on stable apple production for apple cultivators, and can be used as an evidence for changes in flora and insect fauna caused by climate change.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.2
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• pp.368-377
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• 2021

Plum is a typical fruit that is consumed processed rather than raw. In this study, we manufactured one of the processed foods, viz., plum Jangachi. In this process, the manpower-dependent seed separation and flesh cutting operations were automated by mechanizing, thereby altering the manufacturing process. Quality and Safety were assessed through microbial evaluation, analysis of color, and detection of preservatives in the plum Jangachi. Preference factors were identified through sensual evaluation. When compared with other plum Jangachi currently available in the market, our product was determined to contain 2.7±0.1 Log CFU/g total aerobic bacteria, which is slightly higher than the average of other products. This was not surprising, as the figures are due to the inherent characteristics, which were determined to be lower as compared to other commercial plum Jangachi. Other coliforms, tar dyes, and preservatives were undetected, thereby conferring satisfactory Quality and Safety. In general, there was no statistical difference in the sensual evaluation and appearance; overall, our product received better feedbacks than products on the market. Taken together, our results provide a foundation for applying the mechanization of plum-processed foods, thereby promoting the local economy in the main production area, and overall characteristics obtained are regarded sufficient in terms of market competitiveness.