• Food Science and Preservation
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• v.8 no.3
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• pp.239-245
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• 2001

The CA(Controlled Atmosphere) storage of cherry tomatoes were carried out under seven gas compositions including air. The weight loss of cherry tomatoes progressively increased with storage time. In the case of cherry tomatoes stored under CA conditions, increment of weight loss was reduced. However, cherry tomatoes (in air) tut about 15% weight at the end of storage. In CA stored cherry tomatoes lost about 10% weight at the same time. General trend was a decrease in titratable acidity with storage time. In air md 6.4% O$_2$, 4.2% CO$_2$, titratable acidity was lower than that in other storage conditions. During storage of cherry tomatoes, soluble solids increased till 8 days of storage, and then decreased. Stored cherry tomatoes in air and 6.4% O$_2$+4.2% CO$_2$ have lower values. Lycopene contents of cherry tomatoes with 6% O$_2$ storage condition increased and cherry tomatoes with 1% O$_2$+6% CO$_2$ and 3% O$_2$+3.1% CO$_2$maintained s initial contents. In air, flesh firmness decrease till 8 days, and then increase. At 1% O$_2$+6% CO$_2$ ethanol contents were ten times to that of other experimental conditions. Air and 6% O$_2$+7.8% CO$_2$ condition had lowest value for the ethanol content. In changes of organic acid and citric acid decreased slowly during storage, malic acid in air and below 3% O$_2$was disappeared at 8 days. Above 4% O$_2$concentration malic acid contents were maintained till 16 days. In over all acceptability, air and 6.4% O$_2$+7.8% CO$_2$ condition took a good score from the panel. Quality of stored cherry tomatoes was not edible condition in 1% O$_2$+6% CO$_2$. CA storage cherry tomatoes took a good score in firmness and juiciness where as control received good score in color and sweetness. This result was explained that in air ad 6.4% O$_2$+7.8% CO$_2$stored cherry tomato was ripened and full color development, but in CA was break stage because of suppressed ripening.

• Horticultural Science & Technology
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• v.33 no.5
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• pp.687-696
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• 2015

Black mini tomato 'Hei-G' fruits were harvested at different stages of maturity (immature-mature green and mature-black red) and stored at different temperatures (8, 12, and $20^{\circ}C$) to investigate the quality and lycopene content during storage. Weight loss increased dramatically at higher temperature for both harvesting stages without significant differences. Firmness of immature fruits decreased below the initial level of mature fruit (8.1N) after 5, 8, and 19 days storage, when they were stored at 20, 12, and $8^{\circ}C$, respectively. Soluble solid contents of mature fruit increased at initial storage, and were higher as compared to immature fruits before deterioration at each storage temperature. Decrease in titratable acid of mature fruits depended on storage time and temperature. However, titratable acid of immature fruits showed little change during storage, and so it did not affect flavor. Hunter a value changed greatly in immature fruit stored at high temperature. Unlike ripe tomatoes, there was no significant difference in black tomato Hunter b values of immature and mature fruit at initial and 12 days storage. However, immature fruits stored at $8^{\circ}C$ did not reach full maturity and color development and ripening. High storage temperature increased lycopene production while low storage temperature blocked lycopene development. Shelf life of the immature fruits, which was evaluated by elapsed days to conventional mature stage, was 12 and 15 days when they were stored at 20 and $12^{\circ}C$, respectively. The optimum storage temperature to maintain the quality and lycopene content of mature fruits was $12^{\circ}C$. Moreover, the shelf life of mature fruits stored at $20^{\circ}C$ could reach up to 5 days.

• Proceedings of the Korean Aquaculture Society Conference
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• 2003.10a
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• pp.90-91
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• 2003

어류 등의 종묘 생산시 초기 먹이로 이용되는 rotifer의 배양에 주로 해수산 Chlorella가 많이 이용되어 왔으나, 해수산 Chlorella는 수온 30℃이상 이거나, 10℃ 이하 일 때는 그 성장 상태가 극히 불안정하다. 따라서 부경대학교 한국 해양미세조류은행에서 보유하고 있는 국내외 Chlorella 종류 130종 중에서 채집 해역, 크기 등을 고려하여 해수산 Chlorella 5종, 해수산 Nannochloris 5종, 기수산과 담수산 Chlorella 각각 3종, 총 16종을 선택하여, 계절별 rotifer 배양에 적합한 Chlorella를 개발하고자 하였다. 먼저, 5종의 해수산 Chlorella를 수온 25℃, 염분 15‰과 30‰, 조도 5,000 lux 연속조명하에서 10일간 배양한 결과 15‰에서는 C-23 Chlorella vulgaris (감천), C-12 Chlorella vulgaris(낙동), C-20 Chlorella ellipsoidea(일본) 의 S.G.R. 이 각각 0.6621, 06353과 0.6251로 높게 나타났으며, 30‰에서는 C-23 이 13,146×10⁴cells/㎖로 가장 높은 세포 밀도를 보였다. 다음으로 5종의 해수산 Nannochloris를 동일한 조건에서 7일간 배양한 결과, 15와 30‰ 모두에서 C-31 Wannochloris oculata(UTEX), C-87 Nannochloris sp.(득량만) 와 C-189 Nannochloris sp.(부안) 의 S.G.R.이 0.9504∼0.9734로서 높은 성장률을 나타내었고, C-31은 30‰에서 11,229×10⁴cells/㎖의 높은 세포 밀도를 보였다. 그리고, 3종의 기수산 Chlorella는 25℃, 5,000 lux 연속조명, 염분 0, 15, 30‰에서, 담수산 3종은 동일한 수온과 조도에서 0, 15‰에서 각각 7일간 배양한 결과, 기수산에서는 S.G.R.이 0.6915∼0.8601로 나타났다. 특히, EC-001 Chlorella vulgaris(화진포)가 15와 30‰에서 각각 6491×10⁴cells/㎖, 6166×10⁴cells/㎖로 가장 높은 세포 밀도를 보였으며, 3종의 담수산 Chlorella는 0‰에서 S.G.R.이 0.6215∼0.6596의 성장률로 FC-001 이 2454×10⁴cells/㎖로 높은 밀도를 보였으나, 15‰에서는 모두 접종후 세포수가 감소하였다. 따라서 담수산 Chlorella는 rotifer의 적정 배양 염분인 15‰에서는 성장이 저조한 것으로 판단되어 제외하였다. 위의 배양 실험에서 각각 성장이 우수한 7종(C-12, C-20, C-23, C-31, C-87, C-189, EC-001)을 선정하여 다시 25℃, 15‰, 5,000 lux 연속 조명하에서 동시에 배양한 결과 해수산에서는 C-12, C-20, C-31, C-87 및 C-189의 S.G.R.이 0.8170∼0.8752로 높았으나, C-23은 0.7868로 낮게 나타났으며, EC-001은 0.7807로서 해수산에 비해서는 다소 낮았다. 한편, 이들 7종의 일반 성분을 분석한 결과에서는 조단백질은 C-31, C-12이 각각 42.93%, 42.7%였으며, 조지방 함량은 C-12 2.64%, C-31 2.58% 및 EC-001 2.43%로 나타났다. 위의 결과에서 C-23을 제외한 6종을 대상으로 성장과 영양성분이 높은 6종(C-12, C-20, C-31, C-87, C-189, EC-001)을 선택하여, 고수온기에 해당하는 32℃와 30℃, 저수온기인 10℃에서 각 종의 성장을 측정한 결과 32℃에서는 C-87과 C-189의 세포수가 6475×10⁴cells/㎖와 5932×10⁴cells/㎖로 가장 높았으며, 30℃에서는 C-31과 C-87이 각각 7951×10⁴cells/㎖와 7775×10⁴cells/㎖로 높게 나타났다. 반면 10℃에서 배양한 결과 EC-001이 3316×10⁴cells/㎖ 로 다른 종들의 107∼986×10⁴cells/㎖에 비하여 월등히 높은 세포 밀도를 나타내었다. 이들 6종의 미세조류를 L-type rotifer, Brachionus plicatilis에 먹이로 공급한 결과 C-12에서 5일째 300개체/㎖로 가장 높은 개체수를 나타내었다. 이와 같은 결과를 종합할 때 rotifer의 먹이로서는 여름철 고수온기에는 C-87 Nannochloris sp. (득량만)과 C-189 Nannochloris sp.(부안)이, 저수온기에는 기수산인 EC-001 Chlorella vulgaris(화진포)가 적당하며, 봄, 가을의 다른 계절에는 C-12 Chlorella vulgaris(낙동)이 가장 효과적일 것으로 판단되어진다.

• Food Science and Preservation
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• v.19 no.2
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• pp.301-307
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• 2012

The quality of brown rice vinegar that was produced via static culture (A) was compared with the quality of three types of domestic commercial brown rice vinegar (B, C, and D) and of three types of Japanese brown rice vinegar (E, F, and G). The results showed titratable acidity levels of 6.39%, 4.52-6.32%, and 4.51-4.89% in the static-cultured brown rice vinegar, the domestic commercial brown rice vinegars, and the Japanese brown rice vinegars, respectively. The pH levels were 3.28, 2.58-2.97, and 3.03-3.27 in the static-culture brown rice vinegar, the domestic commercial brown rice vinegars, and the Japanese brown rice vinegars, respectively, which show similar values of the static-culture brown rice vinegar and the Japanese brown rice vinegars. The total nitrogen (TN) values of the static-culture brown rice vinegar, the domestic commercial brown rice vinegars, and the Japanese brown rice vinegars were 0.24, 0.03-0.16, and 0.12-0.17, respectively, with the highest value for the static-culture brown rice vinegar, substantial differences among the domestic commercial brown rice vinegars, and similar contents among the Japanese brown rice vinegars. For free sugar, glucose was either detected only in a small quantity or not detected at all in the static-culture brown rice vinegar and the Japanese brown rice vinegars, which showed perfect fermentation. The glucose and maltose contents were higher in the domestic commercial brown rice vinegars. The organic acid content of the static-culture brown rice vinegar was similar to that of the Japanese brown rice vinegars. Therefore, the total acidity content, TN value, sensory property, and quality of the static-culture brown rice vinegar (A) were superior to those of the domestic and Japanese brown rice vinegars.

• Journal of the korean academy of Pediatric Dentistry
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• v.48 no.2
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• pp.198-208
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• 2021

The aim of this study was to evaluate the antibacterial effect on Enterococcus Faecalis and physical properties of chitosan added calcium hydroxide canal filling material. Low, medium, high molecular weights of chitosan powder were mixed with calcium hydroxide canal filling material. Also, for each molecular weight group, 1.0, 2.0, 5.0 wt% of chitosan powder were added. An overnight culture of E. faecalis was adjusted to 1 × 10⁶ CFU/ml. For test of antibacterial effect, three different molecular weights of 2.0 wt% chitosan and three different concentrations of high molecular weight chitosan were mixed with calcium hydroxide canal filling material. The absorbance of plates was analyzed using spectrophotometer at 570 nm with a reference wavelength of 600 nm. Physical properties such as flow, film thickness and radiopacity were examined according to ISO 6876 : 2012. All molecular weight type of chitosan containing material showed inhibitory effect against E. faecalis growth compared to non-chitosan added calcium hydroxide canal filling material group (p < 0.05). High molecular weight chitosan containing material showed the most antibacterial effect. Also, the antibacterial effect decreased as the incorporated amount of chitosan decreased (p < 0.05). Every molecular weight group of material containing chitosan had a tendency for reduced flow and radiopacity, increased film thickness according to amount of chitosan. Low molecular weight of 1.0 wt% chitosan addition did not show any significant difference of physical properties compared to conventional calcium hydroxide canal filling material. In conclusion, for reinforcement of antibacterial effect against E. faecalis and for favorable physical properties, 2.0 wt% of chitosan adding is recommended. Considering its antibacterial effect of chitosan, further studies are required for clinical application of chitosan in endodontics and pediatric dentistry.

• Journal of Mushroom
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• v.14 no.3
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• pp.105-110
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• 2016

This study was carried out to develop techniques for the log cultivation of Pleurotus pulmonarius. Soil landfill cultivation of the in plastic container boxes containing yield per log than but there was no difference in the yield from both spawn Hyangsan" variety. In the case of soil landfill cultivation in a shaded vinyl house, an Ailanthus tree gave a higher yield than that using poplar tree, and the yield of the Hosan" variety was higher than that of the Hyangsan" variety. With regard to proper tree species selection, willow and cherry trees were good for both the Hosan" and "Hyangsan" variet.

• Journal of Life Science
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• v.18 no.10
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• pp.1410-1414
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• 2008

This study was carried out to develop a vinegar by an onion juice. Onions are considered to be a promising source of the vinegar because these are rich in sugars, amino acids and various nutrients. An Acetobacter for an acetic acid fermentation was isolated and used from vinegars produced by industrial goods or from matured Kimchi. When supplemented with 2-8% ethanol into an onionic juice medium, the highest production of the acetic acid was observed at 9 days by addition of 4% ethanol. Optimum temperature and aeration for acetic acid production were exhibited at $30^{\circ}C$ and 200 rpm, respectively. A flask containing larger air-contact surface region for fermentation was produced the more acetic acid than that of a test tube. Taken all these together, an optimum condition for the acetic acid fermentation was over 9 days at $30^{\circ}C$, 200 rpm with 5% alcohol and 2% initial acidity. When fermented by the upper condition, the final product contains 5.2% total acidity and less than 1% ethanol. These are suitable for conditions of fruit vinegar notified by the Ministry of Commerce, Industry and Energy.

• Korean Journal of Food Science and Technology
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• v.25 no.2
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• pp.98-104
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• 1993

In order to improve qualities of kochujang, various fruit juices such as apple, orange, pineapple and grape were added to the raw material of kochujang instead of the part of water. It was apparent in the kochujang with pineapple juice that organic acids originated from fruit juices increased titrable acidity and decreased pH. Free sugars and organic acids in the kochujang that was fermented during three months were degraded or might be used by microorganism after ten months of fermentation. Kochujang with grape juice showed relatively dark color, which had a good agreement with the changes of Hunter a-value. Sensory evaluation test about tastes, flavor and color showed that the kochujang with pineapple juice was preferred to others.

• Journal of Aquaculture
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• v.13 no.3
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• pp.231-238
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• 2000

Growth, feed efficiency and condition factor of the olive flounder fed supplemented diets containing different levels of Obosan were significantly (P<0.05), especialluy at the optimum level of 0.6% Obosan. The hematological values (RBC count, hemoglobin, hematocrit, MCHC, MCV and MCH) were not significantly different among the flounder fed diets containing different levels of Obosan (P> 0.05). However, serum concentrations of total protein and glucose in the flounder, feds Obosan supplemented diets, were significantly higher, while the levels of total cholesterol, COT and GPT were lower than those of control fish (P<0.05)i the values for COT and GPT were only about half that of the control (P<0.05).

• Applied Biological Chemistry
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• v.37 no.6
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• pp.421-426
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• 1994

This study was carried out to investigate the effect of $CaCO_3$ on the Chungkookjang Meju fermentation. B. subtilis was cultured on the Meju added 0, 0.01, 0.1, 1% $CaCO_3$, respectively, and the chemical composition, protease activity, amino acid and vitamin B complex were examined with fermentation time. The inner temperature of the $CaCO_3$ treatments during fermentation was increased as compared with the control group. Titratable acidity in Meju decreased as $CaCO_3$ concentration increased. And protease activity and amino-nitrogen content were however high in same order. The content of amino acid was on the increase in every treatments, it made no difference between $CaCO_3$, treatments and the control. Vitamin B complex content in the $CaCO_3$ treatments was increased than in the control. The 0.01% added treatment showed the highest amount of vitamin B complex content in all the treatments.