• Research in Plant Disease
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• v.9 no.4
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• pp.217-220
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• 2003

A severe fruit rot of Persimmon (Diospyros kaki cv: Fuyu) was occurred during the storage and transport that infected with blue mold in Sweet Persimmon Experiment Station, Gyeongsangnam-do Agricultural Research and Extension Services, Korea. Fruit surfaces were infected with the fungus first and the colonized fungus formed mycelial mats. From the point of infection, fruits become collapsed and mostly ruptured. The pathogenic fungus from infected fruits was isolated and cultured on PDA. Colony color of the fungus was white at frist than became green on Malt Extract Agar and Czapek Yeast Extract Agar. Conidia were ellipsoid subglobose and 2.6${\sim}$3.8 ${\times}$ 2.4${\sim}$3.8 ${\mu}m$ in size. Stipes were 86${\sim}$320 ${\times}$ 2.8${\sim}$4.3 ${\mu}m$ in size. Rami were 7.5${\sim}$32.6 ${\times}$ 2.6${\sim}$4.2 ${\mu}m$ in size, Ramuli were 12.4${\sim}$14.8 ${\times}$ 3.2${\sim}$3.8 ${\mu}m$ in size, Metulae were 8.9${\sim}$13.6 ${\times}$ 2.8${\sim}$4.6 ${\mu}m$ in size. Phialides were ampulliform, 8.2${\sim}$12.4 ${\times}$ 2.3${\sim}$3.6 ${\mu}m$ in size. Based on the cultural and mycological characteristics and pathogenecity test on host plants, the fungus was identified as s, This is the first report on the blue mold of Persimmon (Diospyros kaki) caused by P. crustosum in Korea.

• Research in Plant Disease
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• v.12 no.3
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• pp.290-293
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• 2006

A fruit rot of sweet persimmon(Diospyros kaki cv. 'Fuyu') that infected with blue mold was found during the storage and transport in Jinju Gyeongnam Province, Korea. Fruit surfaces that infected with the fungus were formed water soaked lesion at first then gradually colonized with the fungus and formed mycelial mats. From the point of infection, fruits become sunken and mostly ruptured. The pathogenic fungus was isolated from infected fruits and cultured on potato dextrose agar. The colonies of the pathogenic fungi were white at frist then became greyish green on malt extract agar. Conidia were ellipsoidal and $2.6{\sim}3.8{\times}2.4{\sim}3.8{\mu}m$ in size. Phialides were ampulliform, verticilate of 3-7, $8.0{\sim}9.2{\times}2.0{\sim}3.0{\mu}m$ in size. Metulae were verticils of 2-4, smooth, $9.0{\sim}12.6{\times}3.0{\sim}4.6{\mu}m$ in size. Ramuli were groups 1-3, smooth, $11.0{\sim}17.6{\times}2.3{\sim}3.0{\mu}m$ in size. Rami were groups 1-2, $7.5{\sim}32.6{\times}2.6{\sim}4.2{\mu}m$ in size. Stipes were septate, smooth, thin walled, $56{\sim}302{\times}2.8{\sim}4.0{\mu}m$ in size. Penicilli were mostly quaterverticillate. Based on the cultural and mycological characteristics as well as pathogenicity test on host plants, the fungus was identified as Penicillium expansum. This is the first report on the blue mold of sweet persimmon(Diospyros kaki) caused by P. expansum in Korea.

• Korean Journal of Environmental Agriculture
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• v.22 no.2
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• pp.130-136
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• 2003

An organophosphorus insecticide, chlorpyrifos and an arylnitrile fungicide, chlorothalonil commonly used far apple were subjected to a residual investigation under field conditions to ensure safety of terminal residues at harvest. After pesticides were applied at standard rate in apple tree fer 15 days for chlorpyrifos and 30 days far chlorothalonil, persistence of their residues in apple was investigated by several interval. At harvest, residual concentrations of chlorpyrifos and chlorothalonil in apple were 1.3 and 2.4mg/kg, respectively, and the residue levels were higher than MRL 1.0 mg/kg in Korea. As well fitted by the first-oder kinetics, biological half-lives of the pesticide residues in apple were 9.3 days for chlorpyrifos and 32.2 days for chlorothalonil. During the storage, half-lives of chlorpyrifos and chlorothalonil were 35.0 and 56.3days at room temperature, and 120.7 and 182.8 days at 412, respectively. Distribution of chlorpyrifos residue in flesh, fruit skin and stalk cavity of each apple corresponded to 0.1% 22.8% and 77.1%, respectively. In case of chlorothalonil, residue in flesh, fruit skin and stalk cavity was 4.4%, 10.4% and 85.2%, respectively.

• Korean Journal of Food Science and Technology
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• v.12 no.4
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• pp.242-253
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• 1980

This experiment was carried out to evaluate the possibility of wine-making with Elderberry cultivated in Korea. The results obtained are summarized as follows: 1. The Elderberry fruits were composed of 82.8% moisture, 0.82% crude fat, 3.73% crude protein and 0.83% crude ash. 2. The Elderberry juices were composed of 9.2% sugar, 0.62% total acidity (as tartaric acid), pH 4. 46 and the percentage juice extraction ratio from fruits was 61.4%. 3. In fermentation experiments carried out with two strains, Saccharomyces cerevisiae ellipsoideus showed better characteristics for wine-making than Saccharomyces cerevisiae montrachet. 4. In fermentation experiments carried out with Saccharomyces cerevisiae ellipsoideus under different storage conditions, frozen fruits showed better characteristics for wine-making than dried fruits. 5. In fermentation experiments carried out with Saccharomyces cerevisiae ellipsoideus under different pressing times, red wine and pink wine showed little difference. 6. The results of organic acid contents determined by gas chromatography showed that citric acid was the main acid for frozen fruit, and lactic acid for both dried fruit and wines. 7. Sensory evaluation showed that the wine pressed at the 3rd day had the best palatability but the wine fermented with the dried fruits had the worst among the tested.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.2
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• pp.117-122
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• 1985

The effects of various factors on the color stability of plum nectar were studied. The data showed that pH and temperature were the most important factors affecting the rate of color loss. The concentration of ascorbic acid affected the rate of color loss in plum nectar. Although the color loss could be influenced by the presence of sugars and their degradation products such as 5-hydroxymethyl-2-furfural(HMF), HMF did not accumulate in sufficient amounts during the storage in the plum nectar to affect appreciably the degradation rate. The pigment was very unstable in the fermented juice and its. spectrophotometric spectrum was changed differently from that of natural plum color material. Materials present in plum nectar itself apparently have an appreciable effect on the rate of color loss.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.372-376
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• 2009

Physicochemical changes in persimmon were examined during natural organic acid fermentation. Major organic acids in raw persimmon juices were lactic acid (980 mg%) and acetic acid (245 mg%). The content of acetic acid was continuously increased during the whole period of fermentation up to 3 years. Glucose was the dominant free sugar, but the content was decreased after 20 days of fermentation. Most of the glucose was converted to ethanol until 40 days after initiation of acid fermentation. L- and a values of Hunter's color in fermented persimmon juice, which was naturally exuded from persimmon fruit as fermentation continued, increased gradually, while b value decreased. Acetic acid (1584 mg%) was the most abundant organic acid followed by lactic acid (712 mg%) and citric acid (48 mg%) in a persimmon fruit juice after completion of 3 year fermentation. A minute amount of residual free sugars, mainly glucose, even after 3 years of fermentation may cause changes in quality characteristics while storage for edible use.

• Journal of Mushroom
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• v.13 no.2
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• pp.119-124
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• 2015

This study was carried out to characterize the chemical components of Flammulina velutipes during storage by different packaging film application for developing export winter mushroom to south east asia area. Changes of weight and growth rate from Flammulina velutipes were the lowest in testing packaging film at $15^{\circ}C$ among the films. The pH changes of Flammulina velutipesg was the highest in imported packaging film at $25^{\circ}C$. The changes of colors was measured by Hunter's color value, L value and yellowness (+b) were slightly decreased during storage. But the L value and yellowness (+b) were not affected by packaging films. Six organic acids were detected such as oxalic acid, lactic acid, malic acid, citric acid, acetic acid and succinic acid. The content of total organic acids were increased by storage period.

• Journal of Bio-Environment Control
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• v.21 no.2
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• pp.95-101
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• 2012

This study was conducted to investigate the effect of climate conditions during cultivation and harvesting on the quality and storability of fresh bulb cabbage (Brassica oleracea L. var. capitata). Plug seedlings of six cabbage cultivars were transplanted to Gangneung-Wonju University high elevation research station in Gangwon province (780 m above sea level, lat. $37.5^{\circ}N$.) and harvested with four different harvest times like August 3 ($1^{st}$), August 13 ($2^{nd}$), August 23 ($3^{rd}$), and September 10 ($4^{th}$), respectively from 50 days after transplanting. Weight loss, Hunter color factors, firmness, and soluble solids content (SSC) of the cabbage bulbs were investigated during storage at $3^{\circ}C$ (85% RH) and $25^{\circ}C$ (60% RH). Decreased bulb weight and poor quality cabbages were apparent at the late transplanting (July 14) and harvest (September 10) respectively. Quality index such as firmness and SSC at August 23 ($3^{rd}$) harvested cabbage was better than August 3 ($1^{st}$) and August 13 ($2^{nd}$) cabbages due to the good weather condition just before harvesting. The cv. 'Speed king' and 'Minix 40' showed good qualities among the cultivars, especially when the bulbs were harvested during sunny day conditions from one week before harvesting. Also SSC was influenced by weather condition before harvesting rather than transplanting date, while firmness was influenced by transplanting and harvest date. However, the differences among the cultivars were not significant. The potential of storage as maintaining the quality was different, depending on weather conditions at harvest time. Generally the storage periods of six cultivars were around 3~5 days and 9~10 days at room and low temperature, respectively. However, the August 3 ($1^{st}$) harvested cabbage lost their marketable quality very fast because of rainy and cloudy weather condition before harvesting and also storability of bulbs was 2 days and 4 days at room temperature and $3^{\circ}C$, respectively. Quality index was also not significant difference among cultivars.

• Applied Biological Chemistry
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• v.47 no.4
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• pp.409-413
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• 2004

We have studied quality changes of fully ripe fruit of Korean native pumpkin 'Yangsan' regarding the following parameters: pH, sugar content, weight, water content, contents of crude protein and amino acids during 60 days storage at room temperature. As the results, there was no changes in sugar contents according to the storage period, but pH was changing to a little acidic direction with slight decrease in weight and water content. Contents of total crude proteins and comprising amino acids were increased during the storage period. The main contents of amino acids of the Korean native pumpkin, Yangsan, were glutamic acid (15.5%), aspartic acid (10.1%), lysine (8.7%), valine (7.5%), leucine (7.1%) and alanine (6.6%), which were not highly influenced during storage period. Additionally we have investigated the content of free amino acids and color changes during processing of Yangsan under high temperature at $121^{\circ}C$ and high pressure at $1\;kg/cm^2$. In fully ripe fruits, a total of 29 kinds of free amino acids were detected including 8 kinds of essential amino acids (histidine, isoleucine, leucine, lysine, phenylalanine, methionine, threonine and valine). More than 35% of total free amino acids were aspartic acid (20.3%) and asparagine (15.4%); ornithine, citrullin, and arginine, which are related to Ornithine cycle, were also detected in fully ripe fruits. But when treated with high temperature and high pressure, glutamic acid and arginine were decreased rapidly whereas ammnonium chloride was relatively increased. Moreover "b" value as yellow color indicator was decreased from 17.45 to 9.14 while treated for 60 minutes with high temperature and pressure, caused by the degradation of ${\beta}-carotene$ and other yellowish pigments in Yangsan.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1237-1244
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• 2006

In order to ensure a stable supply of grapes for consumers and to extend grape storage, we investigated changes in the quality of grapes (Vitis labruscana) stored after treatment with ethylene absorbent (EA) or activated charcoal (AC). We treated harvested 'Sheridan' and 'Muscat Bailey A' grapes with EA and with 0.1, 0.5, 1.0, and 2.0% (w/w) AC, and stored them at $0{\pm}1^{\circ}C$, $90{\pm}2%$ humidity for 60 days. After the EA or AC treatment, the storability of the 'Sheridan' and 'Muscat Bailey A' grapes was increased, as compared with non treatment, and 'Sheridan' kept better than 'Muscat Bailey A'. The quality of the stored grapes maintained with EA or the amount of AC, which decreased the rate of weight loss, abnormal fruit development, berry abscission, saccharinity, and growth of fungi. The free sugar and anthocyanin contents in the pericarp increased gradually in both 'Sheridan' and 'Muscat Bailey A', and increased more in 'Sheridan'. Conversely, the total acidity of 'Sheridan' and 'Muscat Bailey A' decreased with storage, and decreased less in 'Sheridan'. There were no differences in the free sugar content, anthocyanin content, and total acidity among treatments. The changes in grape quality with storage were delayed in the order of EA, 2% AC, 1% AC, 0.5% AC, and 0.1% AC. Ultimately, we postulate that EA and 2% AC best maintain the qualities of grape, and extend the grape storage period.