• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.88-92
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• 1994

The influence of the storage temperature between $0^{\circ}C$ and $30^{\circ}C$ on the biochemical, physical changes and meat qualities in the red muscle(M. sternomandibularis and M. mastoideus) of Korean native cattle postmortem were studied. The results obtained were summarized as follows; The pH-value during the first hours post mortem was dropped faster in storage temperature $0^{\circ}C$ than in $10^{\circ}C$, but the final pH-value reached after about 30 hrs. post mortem. The muscle which was stored in $30^{\circ}C$ reached the final pH within 10 hrs. The muscle which was stored in $0^{\circ}C$ showed the increased R-value at fast speed from the beginning. It reached maximum R-value after 20 hrs as it gradually increase showing low R-value by 10 hrs. in $10^{\circ}C$. The muscle which was stored in $0^{\circ}C$ shortened to about 46% after 10 hrs. It was contracted about 17% after 15 hrs in $10{\sim}20^{\circ}C$. The sarcomere length of Korean native cattle had the least contraction in $10^{\circ}C$ and it was contracted $18{\sim}20%\;(1.60{\sim}1.63\;{\mu}m)$ after 5 hrs., $45{\sim}46%$after 24 hrs in $0^{\circ}C$ and $30^{\circ}C$ which was generated cold shortening and rigor shortening. The meat that was stored in $0^{\circ}C$ and $30^{\circ}C$ showed about 2-fold higher shear force than it that was stored in $10^{\circ}C$ at postmortem 24 hrs. The meat that was stored in $10^{\circ}C$ at postmortem 24 hrs. showed drip loss less than 3% during the 9 days ripening period. The meat with cold shortening and rigor shortening showed the high drip loss.

• Food Science and Preservation
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• v.15 no.6
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• pp.909-914
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• 2008

This study investigated microbial populations and the sensory quality of sikhae including globefish (GLS), flounder (FLS), gastropods (GAS) and whelks (WHS) during storage at 4C for 16 d following fermentation at 10C for 4 d. General bacterial numbers increased to 102 in GLS and FLS, and to 1045 in WHS and GAS after the 20 d fermentation/storage period. Lactic acid bacteria increased to 108 log cycle in GLS and FLS after 10 d ripening time, and reached this level in GAS and WHS after 15 d and 20 d, respectively. After 20 days the number of lactic acid bacteria in each of the four samples was 108. There were 104105 yeast cells/g in each of the four samples after 20 d. The number of Leuconostoc increased to over 108 log cycle after 10 d in GLS and FLS, and 15 days in GAS for WHS the increase was to 107 log cycle. The pH values of GLS, FLS, GAS and WHS 4.42, 4.56, 4.31 and pH 4.26, respectively. The Sikhae acidity for all four samples ranged from 1.551.85%. From the sensory evaluation the overall acceptability was in the order of FLS > GLS > GAS > WHS.

• Korean Journal of Soil Science and Fertilizer
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• v.7 no.2
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• pp.99-105
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• 1974

According to the content of sugar and starch of each positional leaf sheath and internode at heading and 4 weeks after it using IR667-Suwon 214 (high yielding var. having tropical Indica parantage) and Jinheung (local leading var. temperate Japonica) rice grown in various cultivation seasons the suitability of grouping into the high sugar type (sugar>starch), sugar, tendency (increasing tendency in sugar content), high starh type (starch>sugar) and starch tendency (increasing tendency in starch) in carbohydrate metabolism was reexamined as follows. 1. Sugar tendency appeared strongly in IR667 than Jinheung, internode than leaf sheath, late season cultivation than early season, 4 weeks after than heading and high temperature than low temperature. Thus at heading, leaf sheath and internode of Jinheung in early and late season cultivation were high starch type, and lower internode in early season cultiattion and leaf sheath and internode in late season for IR667 were high sugar type. In very late season all internodes of both varieties except 1st internode of Jinheung at heading were high starch type. At four week after heading all leaf sheaths except 1st and 4th one of Jinheung and all internodes were high sugar type. High sugar type was intensified 4 weeks after heading in leaf sheaths than in internodes of IR667 in early season and of both varieties in late season. 2. The upper three leaf sheaths and internodes seem to work in the same way for carbohydrate translocation. Among them upper ones showed sugar tendency at heading and starch tendency 4 weeks after heading and it was clear in Jinheung. 3. The later the cultivation season, the higher the carbohydrate content (sugar+starch), and such tendency was clear 4 weeks after heading and in IR667, suggesting teanslocation inhibition by low temperature. 4. Grain filling rate (weight increase per day) was more rapid in early season cultivation and IR667 took shorter days to reach maximum rate. 5. The later the cultivation season, the greater the percent contribution of carbohydrate before heading to yield and it was always greater in IR667, a leaf sheath type. 6. Sugar and starch ratio appears to be determined principally by metabolic characteristics of variety according to growth process and secondly but considerably by environmental factors.

• Korean Journal of Organic Agriculture
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• v.27 no.1
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• pp.33-44
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• 2019

This study was initiated to find possibility of substitute of gibberellin acid and to prevent negative girdling effect such as slow growth of 'Niitaka' (Pyrus pyrifolia Nakai) trees, a major pear cultivar, at harvest and at 60-, 90-, and 120-d after storage. Seasonal wiring with 3.0-mm-diameter were applied on the main branch at 70, 80, 90, 110, and 130 days after full bloom (DAF) to compare the fruit quality and storability. Fruit weight and sugar contents were the greatly increased by the wiring treatment at 110 DAF, with the lowest values observed for the wiring at 70 DAF. All the wiring treatments reduced fruit acidity but did not affect fruit firmness. a-value on fruit skin was the highest for wiring at 110 DAF and 130 DAF, advancing fruit ripening. The lowest fruit weight loss was occurred at wiring at 110 DAF. a-value on fruit skin was the highest for wiring at 90 DAF and 110 DAF. Wiring at 80 DAF the most increased floral bud diameter, resulting in the lowest L:D ratio of 1.74 observed. As for the mineral nutrients concentrations of floral buds, the concentration of K (0.63%) and Mg (0.31%) were the highest after 80 DAF wiring treatment, whereas Ca and P concentrations did not differ among treatment plots. The leaf K concentrations was the highest in the 130-day wiring treatment (0.76%) and in the control plot (0.78%), whereas there was no significant difference in the concentrations of either Ca or P among treatment plots. Short periods of wiring increased foliar Mg concentrations. In floral buds, carbohydrates showed a tendency for accumulating at a lower concentrations (7.75%) after 70 DAF wiring treatment, which was a relatively short treatment period. On the other hand, the carbohydrate concentrations in leaves showed a tendency for accumulating at lower concentrations after 130 DAF wiring treatment (2.51%), which is a long treatment period, and in the control plot (2.43%). Wiring increased the size and sugar content of fruits, and influenced fruit storability. For the wiring treatment period was delayed, the carbohydrate concentration in flower buds showed curvilinear correlation and the negative correlation with the carbohydrate in leaf tissue.

• Applied Biological Chemistry
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• v.26 no.2
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• pp.82-89
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• 1983

In order to develop a commercial storage method of onions by irradiation combined with natural low temperature, two local varieties of onions, precocious species and late ripening, were stored at natural low temperature storage room ($450{\times}650{\times}250cmH.$; year-round temperature change, $2{\sim}17^{\circ}C$; R.H., $80{\sim}85%$) on batch scale following irradiation with optimum dose level. Precocious and late varieties were all sprouted after five to seven months storage, whereas $10{\sim}15$ Krad irradiated precocious variety was $2{\sim}4%$ sprouted after nine months storage, but sprouting was completly inhibited at the same dose for late variety. The extent of loss due to rot attack after ten months storage were $23{\sim}49%$ in both control and irradiated group of precocious variety but those of late variety were only $4{\sim}10%$. The weight loss of irradiated precocious variety after ten months storage was $13{\sim}16$, while that of late variety was $5.3{\sim}5.9%$ after nine months storage. The moisture content, during whole storage period, of two varieties were $90{\sim}93$ with negligible changes. The total sugar content differed little with varieties and doses immediatly after irradiation, but decreased by the elapse of storage period. 33.6% of its content was decreased in control and 12.5% in irradiated group but $20{\sim}26$ decreased in both control and irradiated group of late variety after nine months storage. No appreciable change was observed immediately after irradiation irrespective of variety and dose, but decreased slightly with storage. Ascorbic acid content of precocious variety was increased slightly with dose immediately after irradiation, but those of late variety decreased slightly. Ascorbic acid content were generally decreased during whole storage period. An economical preservation method of onions appliable to late variety, would be to irradiate onion bulbs at dost range of $10{\sim}15$ Krad followed by storage at natural low temperature storage room.

• Korean Journal of Weed Science
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• v.10 no.2
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• pp.83-92
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• 1990

Experiment was conducted to establish the weed control system on the paddy fields by investigating species, period and amount of weeds in Gangwon province. Four locations were selected for these experiments : West plain area, Chunchon(74m above the sea level), mid-mountainous area, Hongchon(300 m), high alpine area, Hoengsong(450m), and east sea area, Myungju(14m). Weed emergence was investigated 6 times from 10 days after transplanting to 60 days with 10 days interval. From the experiments stated above, the results were summarized as follows ; The identity of weed species was small in grass family, but broad-leaf family was numerous. Also the dominant weed species was generally the perenial weeds. The weed emergence was initiated from 10 days after translanting. The amounts of weed counted the most in Chunchon. A large number of weeds were emerged between 30-60 days after transplanting in Chunchon and between 40-60 days after transplanting in Hongchon and Hoengsong. Among agronomic characteristics affected by weed emergence during rice development, plant height was decreased by 2~4cm, panicle number by 1.3~2.9, spikelet by 3.7~7.5, ripening rates 3.3~6.5%, and milled yield by 12~17%, respectively.

• Korean Journal of Soil Science and Fertilizer
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• v.19 no.1
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• pp.25-31
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• 1986

This study was conducted to determine the effects of 5 years continuous application of compost and rice straw with the different rates of nitrogen fertilizer on physico-chemical properties of paddy soils and yield of rice. The results obtained were as follows; 1. The yield of rice was 7 and 4% higher at straw and compost treatment compared to the non-application of organic matter. The rate of yield response for nitrogen fertilizer was lowered as the amount of nitrogen application increased under the condition of organic matter application. 2. Dry mayer weight and total nitrogen content of rice plants were increased in the order of straw > compost > non-application of organic matter. Above two factors were positive correlations with yield but total nitrogen content was negative correlation with ripening rate. 3. $NH_4-N$ in the soil was higher at plot applicated with compost and straw than non-application. It was positive correlation ($r=0.62^*-0.79^{**}$) with total nitrogen content in rice plants from 15 days after transplanting to heading stage. 4. The physical properties of soil, hardness and infilteration rate, after 5 years experiment, were improved in the order of straw > compost > non-application of organic matter. Organic matter content in the soil was decreased 0.1% on the straw treatment after 4 years, 0.1% on the compost after 3 and 4 years, and 0.1% on the non-application every years.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.1
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• pp.13-23
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• 2009

To intensively analyze and examine the changes in palatability of cooked rice and structural properties of rice grains influenced by increased nitrogen topdressing during the panicle formation and ripening stage, a series of experiments were carried out using three japonica rice cultivars with contrasting rice quality characteristics. The protein content of brown rice increased maximally up to $35{\sim}47%$ of that in standard N6 plot with the increase in nitrogen topdressing fertilizer during 20 days before heading to 10 days after flowering. The high-yielding rice cultivars showing poor palatability of cooked rice revealed larger increase in protein content of rice grains by increased nitrogen topdressing. Under the same nitrogen level of 15 kg per 10a with nitrogen topdressing at 3 kg/10a, high-yielding rice cultivars, Yumehikari and Reihou showed the significant increase in protein content of brown rice when topdressing was applied at 10 days after flowering as compared with when it was applied at 30 days after transplanting. Although the variation in amylose content of milled rice as affected by nitrogen topdressing level was relatively small, it decreased within 1% with the opposite tendency against increased protein content of brown rice by increased nitrogen topdressing. The total score of sensory evaluation was higher in the order of Hinohikari < Yumehikari < Reihou in panel test. It decreased significantly by increased amounts of nitrogen topdressing during 20 days before heading to 10 days after flowering when nitrogen level was higher than 12 kg/10a. The more poor palatable rice cultivar in panel test revealed the larger decreasing in total score of sensory evaluation by higher nitrogen topdressing rates. All sensory evaluation components were largely affected by the change in protein content of brown rice rather than amylose content of milled rice. The influence of protein content to palatability of cooked rice was larger in poor-palatable rice than in high-palatable rice. The protein content decreased drastically from outer layer to inner layer of rice grains, while the amylose content increased on the contrary. The high-palatable rice exhibited higher distribution of protein content on bran layer but lower distribution of protein content on the layer of polished rice as compared with the poor-palatable rice. Especially, the high-palatable rice showed also significantly lower distribution of amylose content on the outer layer of polished rice as compared with the poor-palatable rice.

• Journal of Food Hygiene and Safety
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• v.27 no.4
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• pp.420-426
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• 2012

The purpose of this study was to identify control points through microbiological hazard analysis in the manufacturing processes of starch noodles. Samples were collected from the ingredients, manufacturing processes, equipment and environment. Microbiological hazard assessments were performed using aerobic plate counts (APC), Enterobacteriaceae (EB), E. coli and five pathogens including B. cereus, E. coli O157:H7, L. monocytogenes, Salmonella spp., and S. aureus. The APC levels in raw materials were from 2.12 to 3.83 log CFU/g. The contamination levels after kneading were 4.31 log CFU/g for APCs and 2.88 log CFU/g for EB counts. APCs decreased to 1.63 log CFU/g and EB were not detected after gelatinization, but their levels slightly increased upon cooling, cutting, ripening, freezing, thawing, and separating. The reuse of cooling and coating water would be a critical source of microbial increase after cooling. After drying, APCs and EB counts decreased to 5.05 log CFU/g and 2.74 log CFU/g, respectively, and the levels were maintained to final products. These results suggest that the cooling process is a critical control point for microbiological safety, and the cooling water should be treated and controlled to prevent cross contamination by pre-requisite program.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.17
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• pp.1-44
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• 1974

These studies were made at Suwon in 1972 and at Suwon, Iri, and Kwangju in 1973 to investigate grain filling process and variation of grain quality of NB 68513 and Caprock as hard red winter wheat, Suke ＃169 as soft red winter wheat variety and Yungkwang as semi-hard winter variety, grown under-three different fertilizer levels and seeding dates. Other experiments were conducted to find the effects of temperature, humidity and light intensity on the grain filling process and grain quality of Yungkwang and NB 68513 wheat varieties. These, experiments were conducted at Suwon in 1973 and 1974. 1. Grain filling process of wheat cultivars: 1) The frequency distribution of a grain weight shows that wider distribution of grain weight was associated with large grain groups rather than small grain group. In the large grain groups, the frequency was mostly concentrated near mean value, while the frequency was dispersed over the values in the small grain group. 2) The grain weight was more affected by the grain thickness and width than by grain length. 3) The grain weight during the ripening period was rapidly increased from 14 days after flowering to 35 days in Yungkwang and from 14 days after flowering to 28 days in NB 68513. The large grain group, Yungkwang was rather slowly increased and took a longer period in increase of endosperm ratio of grain than the small grain group, NB 68513. 4) In general, the 1, 000 grain weight was reduced under high temperature, low humidity, while it was increased under low temperature and high humidity condition, and under high temperature and humidity condition. The effect of shading on grain weight was greater in high temperature than in low temperature condition and no definite tendency was found in high humidity condition. 5) The effects of temperature, humidity and shading on 1, 000 grain weight were greater in large-grain group, Yungkwang than in small grain group, NB 68513. Highly significant positive correlation was found between 1, 000 grain weight and days to ripening. 6) The 1, 000 grain weight and test weight were increased more or less as the fertilizer levels applied were increased. However, the rate of increasing 1, 000 grain weight was low when fertilizer levels were increased from standard to double. The 1, 000 grain weight was high when planted early. Such tendency was greater in Suwon than in Kwangju or Iri area. 2. Milling quality: 7) The milling rate in a same group of varieties was higher under the condition of low temperature, high humidity and early maturing culture which were responsible for increasing 1, 000 grain weight. No definite relations were found along with locations. 8) In the varieties tested, the higher milling rate was found in large grain variety, Yungkwang, and the lowest milling rate was obtained from Suke ＃ 169, the small grain variety. But the small grained hard wheat variety such as Caprock and NB 68513 showed higher milling rate compared with the soft wheat variety, Suke ＃ 169. 9) There were no great differences of ash content due to location, fertilizer level and seeding date while remarkable differences due to variety were found. The ash content was high in the hard wheat varieties such as NB 68513, Caprock and low in soft wheat varieties such as Yungkwang and Suke ＃ 169. 3. Protein content: 10) The protein content was increased under the condition of high temperature, low humidity and shading, which were responsible for reduction of 1, 000 grain weight. The varietal differences of protein content due to high temperature, low humidity and shading conditions were greater in Yungkwang than in NB 68513. 11) The high content of protein in grain within one to two weeks after flowering might be due to the high ratio of pericarp and embryo to endosperm. As grains ripen, the effects of embryo and pericarp on protein content were decreased, reducing protein content. However, the protein content was getting increased from three or four weeks after flowering, and maximized at seven weeks after flowering. The protein content of grain at three to four weeks after flowering increased as the increase of 1, 000 grain weight. But the protein content of matured grain appeared to be affected by daily temperature on calender rather than by duration of ripening period. 12) Highly significant positive correlation value was found between the grain protein content and flour protein content. 13) The protein content was increased under the high level of fertilizers and late seeding. The local differences of protein content were greater in Suwon than in Kwangju and Iri. 14) Protein content in the varieties tested were high in Yungkwang, NB 68513 and Caprock, and low in Suke ＃ 169. However, variation in protein content due to the cultural methods was low in Suke ＃ 169. 15) Protein yield per unit area was increased in accordance with increase of fertilizer levels and early maturing culture. However, nitrogen fertilizer was utilized rather effectively in early maturing culture and Yungkwang was the highest in protein yield per unit area. 4. Physio-chemical properties of wheat flour: 16) Sedimentation value was higher under the conditions of high temperature, low humidity and high levels of fertilizers than under the conditions of low temperature, high moisture and low levels of fertilizers. Such differences of sedimentation values were more apparent in NB 68513 and Caprock than Yungkwang and Suke ＃ 169. The local difference of sedimentation value was greater in Suwon than in Kwangju and Iri. Even though the sedimentation value was highly correlated with protein content of grain, the high humidity was considered one of the factors affecting sedimentation value. 17) Changes of Pelshenke values due to the differences of cultural practices and locations were generally coincident with sedimentation values. 18) The mixing time required for mixogram was four to six minutes in NB 68513, five to seven minutes in Cap rock. The great variation of mixing time for Yungkwang and Suke ＃ 169 due to location and planting conditions was found. The mixing height and area were high in hard wheat than in soft wheat. Variation of protein content due to cultural methods were inconsistent. However, the pattern of mixogram were very much same regardless the treatments applied. With this regard, it could be concluded that the mixogram is a kind of method expressing the specific character of the variety. 19) Even though the milling property of NB 68513 and Caprock was deteriorated under either high temperature and low humidity of high fertilizer levels and late seeding conditions, baking quality was better due to improved physio-chemical properties of flour. In contrast, early maturing culture deteriorated physio-chemical properties, milling property of grain and grain protein yield per unit area was increased. However, it might be concluded that the hard wheat production of NB 68513 and Caprock for baking purpose could be done better in Suwon than in Iri or Kwangju area. 5. Interrelationships between the physio-chemical characters of wheat flour: 20) Physio-chemical properties of flour didn't have direct relationship with milling rate and ash content. Low grain weight produced high protein content and better physio-chemical flour properties. 21) In hard wheat varieties like NB 68513 and Caprock, protein content was significantly correlated with sedimentation value, Pelshenke value and mixing height. However, gluten strength and baking quality were improved by the increased protein content. In Yungkwang and Suk ＃ 169, protein content was correlated with sedimentation value, but no correlations were found with Pelshenke value and mixing height. Consequently, increase of protein content didn't improve the gluten strength in soft wheat. 22) The highly significant relationships between protein content and gluten strength and sedimentation . value, and between Pelshenke value, mixogram and gluten strength indicated that the determination of mixogram and Pelshenke value are useful for de terming soft and hard type of varieties. Determination of sedimentation value is considered useful method for quality evaluation of wheat grain under different cultural practices.