• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.389-396
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• 2005

Physico-chemical properties of ssamjang prepared by industrial process were investigated. Overall experiments were planned by central composite design for five independent variables, kochujang mash aging period $(X_{1})$, doenjang aging period $(X_{2})$, doenjang content $(X_{3})$, sterilization temperature $(X_{4})$, and storage temperature $(X_{5})$. Storage period had no consistent effect on moisture content of ssamjang. Doenjang having longer aging period showed lower moisture content than that having shorter aging period. Titratable acidity and pH of ssamjang gradually increased and decreased with storage period, respectively, with pH of ssamjang significantly affected by aging period of doenjang and kochujang mashes, and sterilization and storage temperatures. Amino nitrogen contents of ssamjang increased during storage and were more affected by sterilization temperature than by aging period and content of doenjang, and storage temperature. Crude protein content of ssamjang irregularly changed during storage, and was slightly affected by content of doenjang.

• Journal of Bio-Environment Control
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• v.7 no.2
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• pp.109-115
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• 1998

This study was conducted to evaluate the growth and flowering responses of Eustoma grandiflorum cv. Azmasul, Azmahoon and Azmazo influenced by duration of storage at 1$0^{\circ}C$ of seedlings raised in warm season. The plants after cold treatment were cultivated in a glasshouse under natural day length with the minimum temperature of 12$^{\circ}C$. The stem thickness and number of leaves of Azmasul and Azmahoon were not affected by duration of cold treatment However, plant height, internode length fresh and. dry weights were significantly increased in the four-week treatment. In addition, four-week treatment increased flower weight and width. Bays to flowering of Azmasul and Azmahoon in four-week treatment were shortened by 20 days compared to the control or two-week treatment. Shoot growth and flower Qualify of Azmazo under the four-week treatment were promoted. Four-week treatment reduced the days to flowering of Azmazo by 31 and 36 days compared to the control and two-week treatment. The results of this study show that optimum duration for storage at l$0^{\circ}C$ for seedlings of Ewtoma grandiflorum cv Azmasul. Azmahoon and Azmazo grown in warm season is four weeks.

• Journal of Mushroom
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• v.11 no.3
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• pp.149-153
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• 2013

The oyster mushroom is a wide cultivar among cultivated edible mushrooms in Korea. But, due to the excess of domestic production, the price has been falling. This study has been conducted to develope new variety oyster mushroom(Pleurotus ostreatus) which have a long term storage to export in foreign market as well as domestic. 'Gonji-7ho', a new variety of oyster mushroom, for the bottle culture, was bred by mating with monokaryons isolated from 'Nongmin-59ho' and 'MT07156'. In the characteristics of fruit body, pilei were round type and gray and stipes were white color and soft. The fruit body growth was vital and uniform. When fruit-body was stored at 4 degrees after packing with plastic vinyl, storage period was extended 7 days longer than 28 day of chunchu-2ho. The yield was 166 g per a bottle(￠65, 900 ml).

• Food Science and Preservation
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• v.16 no.5
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• pp.623-628
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• 2009

Fresh ginger rhizomes were heat-treated for 10 min, 30 min, or 60 min using hot air ($40^{\circ}C$, $50^{\circ}C$, or $60^{\circ}C$), and stored in low-density polyethylene (0.04 mm thickness) bags for 2 months at $12{\pm}1^{\circ}C$. We studied the effects of heat pretreatment on changes in gas levels after packaging, and quality characteristics of the rhizomes. Oxygen and carbon dioxide levels progressively fell and rose, respectively, as the temperature of heat treatment rose and the duration of such treatment was extended. The sprouting rate of ginger rhizomes treated at $40^{\circ}C$ was higher than that of other samples. Rotting, softening, and increasing pH of rhizomes were accelerated by treatment at higher temperature for a longer time. Weight loss and soluble solid levels were not affected by heat treatment. Sensory qualities such as appearance, odor, and overall acceptability of rhizomes fell with treatment at a higher temperature for a longer time. These results suggest that heat pretreatment has a detrimental effect on the quality of fresh ginger rhizomes.

• Korean Journal of Food Science and Technology
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• v.47 no.5
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• pp.645-651
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• 2015

Sucrose in chiffon cakes was replaced with different levels of sorbitol (0, 30, 50, 70, and 100%), and the effects on the physical properties and storage stability of the cakes were measured. The specific gravity and viscosity of the batter, as well as the volume and moisture content of the cakes, decreased with increasing sorbitol content. The hardness of the cakes slightly decreased as the amount of sorbitol increased, whereas the lowest cohesiveness was observed in the cakes with equal amounts of sucrose and sorbitol. Storage for one day slightly increased the hardness of the cakes and decreased their cohesiveness. Although the amount of mold and total microbial count increased with increasing storage days at room temperature, the replacement of sucrose with 70 or 100% sorbitol was effective in suppressing microbial growth. In sensory tests, the formulation with 70% sorbitol substitution in the chiffon cakes was the most acceptable.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.6
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• pp.609-614
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• 1991

Thermal stability and quality change during storage of red pepper oleoresin were studied. Upon heat treatment, carotenoids in oleoresin from red pepper were more stable under nitrogen than air. In the thermal stabilities, the presence of air at $100^{\circ}C$ for 3 hours and 10 hours were 69.1% and 42.3%, respectively ; whereas, in the presence of nitrogen, 95.4% and 92.3%, respectively. In contrast, capsaicin was comparatively stable upon heat treatment in the presence of air. The retentions of capsaicin at $100^{\circ}C$ for 3 hours and 10 hours were 84.7% and 81.3% with air, those were 90.7% and 87.5% with nitrogen, respectively. Color appearance showed close relation to the stability of total carotenoids during 60 days storage at varying temperatures ; $5^{\circ}C,\;25^{\circ}C\;and\;40^{\circ}C$ were 69.4%, 48.0% and 35.1%, respectively. The degradation of total carotenoids during storage could be interpreted as a first order reaction. The activation energy obtained from the Arrhenius plot was 5.03 kcal/mole. Conversely, capsaicin was very stable under storage temperatures. More than 90% of capsaicin was remained upon completion of storage. In the mean time, pH of oleoresin was increased slightly as increasing storage temperatures.

• Korean Journal of Plant Resources
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• v.33 no.1
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• pp.33-39
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• 2020

This study was carried out to provide basic information for mass breeding and cultivating the saplings of Camellia japonica. The germination rates did not show definite tendency according to the changes of seed weight at room temperature and 4℃ dry storage conditions. The germination rate of 4℃ wet sand storage was increased with seed weight, but showed very low germination rate for 120 days of storage. The germination rate was above 80% in 60 days, 90 days and 120 days, respectively, at 4℃ wet filter paper storage conditions. The average days taken for those germinations were about 30 days at room temperature and 4℃ dry storage conditions, but wet storage (sand, filter paper) condition took the shortly nearly 13 days for those germinations. Leaf number, leaf dry weight, stem diameter and root dry weight were higher than total average by more than 1.21 g for seed weight. Stem length was higher than the average by more than 1.01 g, plant dry weight was higher than the average by more than 0.81 g, and stem dry weight was higher than the average by more than 0.61 g. In the case of seed weight becoming heavier, seedling growth was good but T/R ratio tended to decrease. In order to increase the mass production of seedlings using Camellia japonica seeds, we need to specify the weight and size of those seeds. The 4℃ wet filter paper storage condition was evaluated as the most efficient method for the seed storage used for seeding.

• Journal of Korean Society of Forest Science
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• v.31 no.1
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• pp.30-36
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• 1976

In order to guide the project for tree seedling production and direct seeding afforestation by introduction of genus Lespedeza, studies were conducted on the effect of seed storage period and on percentage and rate of germination through various kinds of treatments. L. bicolor, L. cyrtobotrya, and L. japonica. intermedia seed were storeds at different period of time. The results obtained are summarized as follows: 1. Germination capacity was not reduced until 28 months after harvest. However, germination was very poor 40 months after harvest, with less than 30% germination obtained by germination treatments. 2. Removal of seed coat and cone, sulphuric acid treatments were more effective in increasing germination than other treatments. Especially, most seeds germinated one week earlier than other treatments by removal of the seed coat. 3. The seeds stored for a short period of time showed more rapid germination compared to seeds which were stored for long period.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2017.04a
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• pp.96-96
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• 2017

농산물 수확 이후 저장 유통 과정에서 일어나는 생리적 현상 변화에 따른 내부품질의 측정 분석연구가 활발히 진행되고 있다. 이 연구에서는 비파괴 측정 방법들 중 하나인 자기공명영상(Magnetic Resonance Imaging, MRI) 기술을 활용하여 후숙 과일인 키위의 저장 일수에 따른 형태 및 내부 구조의 변화를 조사하였다. 공시재료는 국내에서 판매되고 있는 키위들 중 3품종(뉴질랜드산 Sun Gold, 뉴질랜드산 Green, 칠레산 Jin Green)별로 균일한 크기의 과일 5개씩을 이용하였으며, 시료를 실험실내($16.6^{\circ}C$, 38% RH)에서 18~19 일간 보관하면서 3~5일 간격으로 5회 시험하였다. 전북대 농업과학기술연구소가 보유하고 있는 MRI(M10, Aspect Imaging, Israel)를 활용하여 영상 이미지를 얻었으며, 저장 기간에 따른 무게 감소는 전자저울(한성, HK-series)을 이용하였다. 자기공명영상 이미지는 Gradient-Eco 펄스열을 사용하였고, 횡단면(Axial)의 영상면(Image-direction)을 중심으로 영상영역(Field of View, FOV)은 $80mm{\times}80mm$로 1회 촬영 할 때 마다 30개의 영상들을 얻었다. 저장 기간이 길어질수록 내부 공동현상이 커지는 것으로 나타났고, 뉴질랜드산 Sun Gold 품종은 다른 두 품종보다 내부 공동이 빠르게 나타났다. 실험이 끝나는 날에는 껍질이 연화되어 타원형의 형체를 계속 유지하지 못하고 붕괴되는 이미지를 MRI를 통해서 관찰 할 수 있었다. 시간이 지남에 따라 영상들의 위치가 일정하지 않고 일부 회전을 한 것처럼 나타났다. 이는 키위 전용 홀더를 만들어 고정하지 않고 측정하다보니 생긴 오차로 생각 되었다. 키위를 건조한 공간에 오래 보관하였기 때문에 시간이 지남에 따라 수분증발과 연화된 껍질 사이로 과육이 흘러 일부를 제외한 대부분의 키위 무게가 일정하게 감소하는 것을 알 수 있었다.

• Korean Journal of Agricultural Science
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• v.11 no.2
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• pp.295-302
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• 1984

The contents of phenolic compounds and its antioxidant activities were investigated in various year stored red and white ginsengs (panax ginseng C.A. Mayer) The results obtained were as follow; 1. Total content of phenolic compounds was lower in free phenolic fraction than in esterified phenolic fraction. 2. The content of free phenolic acid in long storage period was lower han that in short period but no significant difference was observed in esterified phenolic fraction. 3. Maltol, which constitute 50 to 80 percent of total phenolic acid in red and white ginseng. was higher in red ginseng than in white ginseng and was higher in long storage period. 4. Red ginseng showed higher antioxidant activity than white ginserg and no difference in varicus storage periods was observed.