• Food Science and Preservation
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• v.6 no.4
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• pp.406-410
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• 1999

Squash(Cucurbita moschata) during 7 days of storage at 2$0^{\circ}C$ were packed with functional MA film laminated in corrugated paperboard box(FC), LDPE pouches and control, and weight loss, firmness, chlorophill contents, vitamin C and marketability was erluated. Weight loss of control was 5.8% after 7 days, and 30LD, 50LD was 0.4%, and FC was 1.2%. Firmness of FC, 30LD and 50LD was higher than that of control. Chlorophill content of squash between control and FC box was 46.43 and 53.66 $\mu\textrm{g}$/ml, that of FC box was 15.6% higher than control. Total ascorbic acid cpntent(TAA) of squash packed with control and FC box were 28.11 and 35.65mg%, TAA of squash packed with FC box was 26.8% higher than that of control. Marketability of squash packed with FC box was better than that of control.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.52-61
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• 2009

In this study, we evaluated the effects of sesame powder on the fermentation of Baechukimchi, by assessing sensory, physicochemical, and microbiological properties during up to 25 days of fermentation. The Baechukimchi, with various levels [0, 1, 2, 3, 4%(w/w)] of sesame powder, was fermented at $10^{\circ}C$. The product containing the control and 1% sesame powder evidenced the highest scores for appearance and smell. Taste and texture were highest in the 1% and 2% sesame powder, and the overall acceptability was highest in the 2% sesame powder sample. During fermentation, titratable acidity increased while pH gradually decreased. pH was higher in the sample with sesame powder than in the control, and the titratable acidity increased with increasing sesame powder content on day O. Reducing sugar increased sharply during fermentation, and then gradually decreased. In particular, the 2% sesame powder sample maintained the highest content. Total vitamin C was slightly increased at initial fermentation and then steadily decreased. The total polyphenol content and antioxidant effect of the experimental groups with added sesame powder were higher than those of the controls. Additionally, the time required to achieve maximum levels of lactic acid bacteria, as determined by log numbers of cells and total viable cells, were more delayed in the experimental groups with added sesame powder than in the controls. Our results indicated that the Baechukimchi with $1{\sim}2%$ added sesame powder was acceptable.

• Food Science and Preservation
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• v.18 no.2
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• pp.143-148
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• 2011

This study was conducted to investigate the effect of CA(4% $O_2$ and 7.5% $CO_2$) storage on the quality characteristics and chilling injury in 'Nanko' prunus mume fruits at 1, 5, and $9^{\circ}C$. CA storage reduced production of $CO_2$ and $C_2H_4$ significantly. Hue values of fruit skin were significantly higher in fruits stored at $1^{\circ}C$ and $5^{\circ}C$ than $9^{\circ}C$. Weight loss was much lower in fruits stored under CA storage. Soluble solids content (SSC) titratable acids (TA), and firmness were maintained and electrolyte leakage was lower in fruits stored under CA storage. Ratios of chilling injury and decay were increased faster at $5^{\circ}C$ and $9^{\circ}C$ than $1^{\circ}C$. The chilling injury was suppressed in fruits of CA storage compared with control fruits during cold storage. These results indicate that CA storage at $1^{\circ}C$ of prunus mume fruits extended the storage life up to 30 days without quality deterioration. effectively.

• Horticultural Science & Technology
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• v.31 no.4
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• pp.429-436
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• 2013

Kimchi cabbage 'Choongwang' cultivar is mainly cultivated during summer in Gangneung area. 'Choongwang' cultivar was harvested in late July, applied with predrying, room cooling, and forced air cooling, and then packaged with/without 0.02 mm HDPE film to estimate the effect of postharvest treatment on quality characteristics (weight loss, trimming loss, firmness, SSC, color index, sensory evaluation) during 8 week storage at $2^{\circ}C$. Kimchi cabbage without 0.02 mm HDPE film showed high weight loss up to 13-20% while those of with liner were significantly lower. Also forced air cooling among the postharvest treatments was effective to reduce both weight loss and trimming loss. Appearance and freshness in sensory evaluation were the important factors in estimating good quality during storage. Liner treatment with forced air cooling showed highly significant for maintaining appearance and freshness ($P{\leq}0.01$). Color index was no differences between with/without 0.02 mm HDPE film and postharvest treatments. After 6 weeks storage in without 0.02 mm HDPE film with room cooling or control appearance was severely damaged and also internal browning was found. While in with 0.02 mm HDPE film internal browning was found after 8 weeks storage, just in room cooling or predrying treatment.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.4
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• pp.220-227
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• 2021

PCT (Power Cable Tunnel) and UT (Utility Tunnel), which are non-transport underground infrastructures, are mostly RC (Reinforced Concrete) structures, and their durability decreases due to the deterioration caused by carbonation over time. In particular, since the rate of carbonation varies by use and region, a predictive model based on actual carbonation data is required for individual maintenance. In this study, a carbonation prediction model was developed for non-transport underground infrastructures, such as PCT and UT. A carbonation prediction model was developed using multiple regression analysis and deep neural network techniques based on the actual data obtained from a safety inspection. The structures, region, measurement location, construction method, measurement member, and concrete strength were selected as independent variables to determine the dependent variable carbonation rate coefficient in multiple regression analysis. The adjusted coefficient of determination (Ra2) of the multiple regression model was found to be 0.67. The coefficient of determination (R2) of the model for predicting the carbonation of non-transport underground infrastructures using a deep neural network was 0.82, which was superior to the comparative prediction model. These results are expected to help determine the optimal timing for repair on carbonation and preventive maintenance methodology for PCT and UT.

• Food Science and Preservation
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• v.17 no.2
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• pp.214-222
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• 2010

The fermentation and quality characteristics of kimchi prepared using various types of maesil, including freshly sliced maesil (FSM), freshly ground maesil (FGM),and dried maesil powder (MP), were investigated during 25-day fermentation at 10C. The pH value decreased rapidly in the control fermentation but only slowly in maesil-supplemented kimchi. Titratable acidity values changed in the same manner. The addition of maesil significantly inhibited the growth of total aerobes, and lactic acid bacteria during fermentation over 10 days. The color (L, a, and b values) of kimchi did not differ between control and maesil-supplemented kimchi samples regardless of maesil type or concentration. Kimchi hardness did not initially differ among the various samples but decreased during fermentation. However, the hardness of maesil-supplemented kimchi was higher than that of control samples. Thus, kimchi supplemented with either 6% (w/w) MP or 6% (w/w) FGM maintained optimal hardness during fermentation. The antioxidant activity of kimchi was increased in a dose-dependent manner by addition of maesil. Kimchi supplemented with 6% (w/w) FGM showed the highest antioxidant activity. The sensory qualities (taste, flavor, color, and overall acceptability) of FSM-supplemented kimchi were better than those of control samples.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.8 no.2
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• pp.27-31
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• 2002

This study was measured weight loss, total ascorbic acid, titratable acidity, soluble solids content and overall appearances to investigate the effect of corrugated fiberboard box coated with functional materials ; R, G, X box, R, G and X box and Con(double wall corrugated fiberboard) box during storage at $25^{\circ}C$. Weight loss of mandarin of control, corrugated paperboard box coated with functional materials(Y-, R-, G-box) after 8 days were 2.56% to 3.67%. There was not different to weight loss among the four kind of packages. Titratable acidity and soluble solids content of packages was not significant. Total ascorbic acid content(TAA) of mandarin packed with R-box and Y-box was 10% higher than that of control after 8 days. Decay ratio of R-box, Y-box, G-box and control was 4%, 10%, 10% and 8%, respectively. Overall appearance of R-box was the best.

• FLOWER RESEARCH JOURNAL
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• v.18 no.1
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• pp.57-61
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• 2010

This study was carried out to evaluate the effect of functional packing materials on vase life and quality of Lilium Oriental hybrid 'Le Reve' and Rosa hybrida 'Fire King'. Lily and rose were stored at $5^{\circ}C$ and $20^{\circ}C$ for two days after packing of 25% calcium or 36% wax coated package. When Lilium Oriental hybrid 'Le Reve' was stored in $5^{\circ}C$ after packing of 36% wax coated package, vase life and maintenance of freshness were improved by two days. But when Rosa hybrida 'Fire King' was stored in $5^{\circ}C$ or $20^{\circ}C$after packing of 25% calcium or 36% wax coated package, vase life and maintenance of freshness were not as effective as Lily. In our opinion, functional package seems useful in the storage of cut lily.

• Journal of Bio-Environment Control
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• v.22 no.2
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• pp.146-153
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• 2013

This study was conducted to enhance graft-take ratio and quality of grafted tomato seedlings by controlling temperature and humidity during the healing and acclimatization processes. Three temperature levels ($20^{\circ}C$, $23^{\circ}C$, and $26^{\circ}C$) were carried out to determine optimum temperature on four rootstocks. In addition, twelve combinations of three relative humidity levels (70%, 80%, and 90%) and four temperature levels ($17^{\circ}C$, $20^{\circ}C$, $23^{\circ}C$, and $26^{\circ}C$) were set up to evaluate the effect of relative humidity and temperature on the graft-take ratio of grafted seedlings. In the other hand, five relative humidity periods (H0, H1, H2, H3, and H4: 90% relative humidity for first 0, 1, 2, 3 and 10 days and afterwards relative humidity was reduced to 70%, respectively) were examined effect of relative humidity periods on the graft-take and quality of grafted seedlings. The higher graft-take ratios (84.0~87.4%) were showed at $23^{\circ}C$ compared to $20^{\circ}C$ and $26^{\circ}C$ in all rootstocks. Graft-take ratios decreased and number of diseased plants increased at high temperature. The graft-take ratios increased with increasing relative humidity in all temperature levels on the $3^{rd}$ and $7^{th}$ day after grafting. However, increasing relative humidity significantly increased percent of diseased plants. The graft-take ratio reduced at ($26^{\circ}C$) and ($17^{\circ}C$) temperature under all relative humidity conditions. The graft-take ratio increased with increasing period of 90% relative humidity. Maximum graft-take ratios were observed in H2 and H3 treatments. Graft-take ratio decreased with increasing 90% relative humidity for 10 days (H4). Diseased plants had not been found in H0, H1, H2, and H3 treatments. Seedling quality was improved through increasing fresh and dry weight of root, compactness, and root morphology of tomato seedlings in H2 and H3 treatments. Therefore, high relative humidity (90%) for first 2 or 3 days and afterwards reduced low relative humidity (70%) at $23^{\circ}C$ condition during healing and acclimatization promoted the graft-take and quality of grafted tomato seedlings.

• Ceramist
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• v.17 no.3
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• pp.50-60
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• 2014