• Current Research on Agriculture and Life Sciences
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• v.11
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• pp.101-110
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• 1993

The residues of combined insecticide of polynactin complex(tetranactin) and BPMC were determined to establish an index for the safety use to apple. Evaluation was made on residual concentration of tetranactin and BPMC in apple as a function of application frequency and date when the combined insecticide of tetranactin and BPMC was sprayed into apple. Their persistence in soil were also studied under the field and laboratory conditions. Recovery percentage from apple was ranged from 74.0 to 77.5 in tetranactin, 87.1 to 83.6 in BPMC, those from soil was 82.3 to 88.4 in tetranactin, 83.6 to 887.1 in BPMC. The minimum detectable limits of tetranactin and BPMC were 0.01ppm in apple pulp and 0.03ppm in apple peel and soil. The residue percentage of tetranactin and BPMC in the peel and pulp part of apple was about 96 in peel part by five sprays up to 3th day before harvest. The residues of tetranactin and BPMC in apple are proved to 0.39ppm and 0.75ppm by five sprays up to 30days before harvest. Maximum residue limit(MRL) of BPMC for fruits was established of 0.3ppm in Environment Protection Agency of Korea, and thus it is suggested that the preharvest intervals of combined insecticide for apple could be 30 days with twice spray. The half life of tetranactin in soil under field and laboratory conditions was 6.9 and 24.4 days, and in case of BPMC was 6.3 and 23.2 days, respectively.

• Korean journal of applied entomology
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• v.47 no.3
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• pp.201-208
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• 2008

Spring phonology of the oriental fruit moth, Grapholita molesta, was monitored using sex pheromone traps in apple cultivating areas. Their occurrence was earlier in southern areas and their population sizes were significantly different among orchards even in a local cultivating zone. The overwintering populations appeared to move between local orchards, based on the fact that monitoring data obtained at the sites between orchards were similar to those of nearby orchards. However, within orchards, these adult movements appeared to decrease and showed skewed occurrences at the side of upwind direction or close to neighboring orchards. At initial occurrence peak(April 20-25), the ovenvintering populations of the different localities were collected and analyzed in their genetic distances. PCR-RAPD analysis indicated that there were significant genetic differences among the overwintering populations of G. molesta. This genetic differentiation of overwinterin populations may be due to genetic bottleneck following differential selection pressures against the subpopulations of G. molesta during winter on the basis of the RAPD analysis that each early spring population was significantly different to its previous fall population in the same locality.

• Korean Journal of Food Science and Technology
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• v.14 no.3
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• pp.236-243
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• 1982

In order to remove the high content of malic acid (0.48%) in freshly fermented apple wine by applying malo-alcoholic fermentation(MAF) using malate-decomposing yeasts, Schizosaccharomyces japonicus var. japonicus or Schizosaccharomyces pombe, some factors which influenced malic acid decomposition in apple wine by malate-decomposing yeasts were investigated. By incubating the apple wine with these yeasts, 80% of initial malic acid was decomposed in 13 days at $20^{\circ}C$, whereas only 32% reduction in malic acid was observed in 40 days when MAF was not induced. For malic acid decomposition, Schizosaccharomyces pombe was superior to Schizosaccharomyces japonicus var. japonicus in natural medium such as apple wine, whereas Schizosaccharomyces japonicus var. japonicus was superior to Schizosaccharomyces pombe in synthetic medium. The optimum temperature for the MAF using these yeasts was between $20\;to\;30^{\circ}C$ and no adverse effect was detected by the addition of $SO_2$ up to 200ppm. Additions of $Mg^{2+}$ or certain amino acids such as alanine, aspartic acid to the wine could enhance the composition of malic acid.

• The Korean Journal of Food And Nutrition
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• v.11 no.1
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• pp.1-5
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• 1998

The purpose of this study was to investigate the chemical and sensory properties of Kimchi added apple Juice. Kimchi added amount of 0, 5 and 10% of apple juice was fermented at 4$^{\circ}C$ for 20 days. During the fermentation, pH was lowered in all Kimchi samples and pH of Kimchi added apple juice was a little lower than that of Kimchi without apple juice. Acidity was increased continuously and saltiness was maintained at 1.6~2.3% levels during fermentation. Although reducing sugar was increased in the early stage of fermentation, it was decreased subsequently as fermentation proceeded. Also the reducing sugar of Kimchi added apple juice was relatively higher than the other sample. Total vitamin C(Vit C) of Kimchi added apple juice was reduced in the early stage of fermentation and increased gradually after 10 days. As a result of the sensory evaluation, Kimchi added 5% of apple juice, was showed high scores in taste, flavor, texture and overall acceptability in the early stage of fermentation.

• Food Science and Preservation
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• v.15 no.6
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• pp.810-815
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• 2008

Improving quality is a very important component of maintaining competitiveness of agricultural products. However, evaluation of 'high quality' indicates it is a very abstract concept and independent of some quality attributes, leading to differences in the perception of quality. Thus, there is a pressing need to objectively define 'high quality' and to develop basic technologies for its measurement, for application in the production, storage and distribution of competitive agricultural products. To objectively quantify apple quality, a survey was conducted on consumer preferences and awareness of quality attributes including color, taste, flavor and shape. The survey questionnaire targeted male and female adults (463 persons) ranging in age from 20 to 59 years. The questionnaire was based on purchases made at a wholesale market (50.1%) or a traditional market (18.8%). The majority of purchases were as small packets (62.0%) or as individual pieces (20.5%). Apples of moderate size (fist size, 60.5%) were preferred over small (4.3%) or large (32.6%) apples. The questionnaire provided consumer data on external quality attributes including color, shape and variety. Taste attributes were evaluated in relation to the balance between sour and sweet taste, and flavors peculiar to apples.

• Korean journal of applied entomology
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• v.47 no.1
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• pp.17-22
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• 2008

This survey was conducted from 1992 to 2005 in the major apple producing districts in southern part of South Korea including $4{\sim}8$ cities, to know the occurrence and damage level of two major pests, Carposina sasakii and Grapholita molesta that attack apple fruit. The fruit damage by G. molesta during the harvest period ranged from 0.02 to 1.64%. A tendency of higher damage of G. molesta was observed after 1997 compared with the previous years. The other hand, the fruit damage by C. sasakii was 0.02 to 1.30%, and the damage level was very low with fruit damage of < 0.3% except 1998. The orchard infested with G. molesta was 13 to 71 %, while 12 to 57% with C. sasakii. The rates of orchards where fruit damage by G. molesta was found were higher than those by C. sasakii after 1997. The tendency of fruit damage rates in the orchard where the most fruit damage was found was same with the trend of orchard rates infested with the pests. The maximum damage rate by G. molesta was 20.0% in 2005, while 4.5% by C. sasakii in 1998. The damaged shoot rates by the first generation G. molesta was $0.1{\sim}8.1%$, and it had a positive correlation with the rates of fruit damage during the harvest period. Consequently, it is concluded that G. molesta is dominant species compared with C. sasakii in commercial apple orchards recently.

• The Korean Journal of Mycology
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• v.10 no.4
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• pp.181-185
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• 1982

Immature apple fruits of cultivars Fuji and Miller were completely resistant to Macrophoma sp. until 10 July. When inoculated on 31 July, apples became susceptible to this fungus, irrespective of cultivar. This fungus grew better on Fuji than Miller. Lesion enlargement on apple at $25^{\circ}C$ was remarkably pronounced relative to $20^{\circ}C$. In both cultivars, the amount of total soluble carbohydrates or reducing sugars in apple fruit flesh was gradually increased as apples became mature. The healthy apples of cultivar Fuji had a higher amount of carbohydrates than those of Miller. The infected apples contained more soluble carbohydrates in comparison to the healthy ones. In healthy apples, there were no consistent differences between Fuji and Miller in amount of total soluble amino acids. With increasing age of apples, the amount of soluble amino acids declined in the fruit flesh of both cultivars. Levels of carbohydrates and amino acids in apple fruits were discussed in association with the immature fruit resistance to Macrophoma sp.

• Korean journal of communication and information
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• v.59
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• pp.180-210
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• 2012

The purpose of the study was to analyze the apologies made in Korea for the past 10 years, and to diagnose how Koreans used crisis communication strategies. For the analysis, typology of crisis communication strategy was adopted from previous study as well as the new typology distinctively found in Korea. Also preferred crisis communication strategies were analyzed by crisis subject, by crisis type and by stage of crisis. Results showed that among the crisis communication strategies, apology and corrective action were the most used strategies, followed by bolstering and appealing to sympathy. Preferred crisis communication also differed by crisis subject, by crisis type and by stage of crisis. When the crisis subject were government or public institutions, when the locus of crisis responsibility was internal, and when the crisis was a controllable human/social crisis, the justification strategy was preferred. The results seemed to be related to the unique cultural characteristics of Koreans, especially to sense of Cheong and Chemyon. Indirect corrective action and transcendence were Chemyon-saving strategies while bolstering and appealing to sympathy were strategies appealing to Cheong. Future study should address the new typology of crisis communication strategy reflecting the cultural characteristic.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.168-173
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• 2000

Anticariogenic activity of the unripe apple extract was studied by observing the inhibitory effects on GTase(glucosyltransferase) activity, cell adherence and acid production of Streptococcus mutans. Among the four S. mutans strains, S. mutans MT 8148 had the highest water-insoluble glucan forming activity. (+)-Catechin and tannic acid, the major components of the unripe apple polyphenols inhibited GTase activity by 60% at 1 mg/ml and 90% at 5 mg/ml. Tannic acid and unripe apple extract inhibited adherence ability of S. mutans by 50% and 30%, respectively. But the acid production of S. mutans was not influenced by the polyphenols. Disc diffusion test showed that the polyphenols have no antimicrobial activity against S. mutans, which indicates that the inhibition of GTase activity and cell adherence were not resulted from the cell growth inhibition. Our results convinced the possible application of the unripe apple extract as the anticariogenic food additives.

• Korean Journal of Food Science and Technology
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• v.40 no.2
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• pp.178-183
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• 2008

This study investigated the effects of osmotic dehydration (OD) and vacuum impregnation (VI) on the quality of dried apple products. Weight reduction and water loss increased during OD, but these decreased in the apples during VI. In particular, VI's effect on increasing solid gain was superb. For apples in 40% sucrose solution, OD and VI were followed by hot-air drying at 50$^{\circ}C$. The experimental data were fitted successfully using the modified Page model. OD and VI increased drying time and decreased the drying rate constant of these apples as compared to the control. Shrinkage and rehydration capacity greatly decreased in the apples dried by OD and increased in the apples dried by VI as compared to the control. OD also decreased titratable acidity and ascorbic acid content considerably. Sensory evaluations of the products indicated that the apples prepared by OD had higher palatability in their rehydrated form in yoghurt, and the apple products prepared by VI had higher palatability in their dried form.