• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.3
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• pp.143-154
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• 2016

The purpose of this study was investigated the quality changes before and after harvesting, storage and, processing of onion. Experiments were carried out to compare the effect on the characteristics of the postharvest from preharvest factors using onion. This experiment had identified the characteristics of harvested onions after cultivating with several preharvest factors such as the light and water conditions. These tests were conducted in an onion growth in the field, storage, and processing of fresh-cut during a laboratory periods of 2 years. In first year, onion cultivars ('Kars' and 'Pop') were produced under stable or unstable environment conditions, these onions were stored at low temperature(0?). Measurement was evaluated by the growth amount after harvesting, and the fresh weight loss and respiration rate during storage. According to different culture conditions and storage temperatures, it was investigated the properties of the fresh-cut onion. Growth of onion was varied depending on the cultivars and culture conditions. The amount of growth on 'Kars' and 'Pop' onions were decreased by excessive soil water conditions with shading. These influences were found the morphological differences resulting for the cell tissue of onion being rough and large. Onion cultivated in excessive soil water with shading affected the degree of its respiration rate and fresh weight loss during storage. Ones in excessive soil water with shading were higher than the control in fresh weight loss and respiration rate, respectively. However fresh-cut onion could not investigated to clarify the difference due to effects of cultivation condition and storage temperature on some measure items such as electrolyte leakage and microbial number change. There was a change of only electrolyte leakage depending on the storage temperature, rather than cultivated conditions before harvesting factor. The results showed that the onion grown on in the good environment was represented to a good quality produce even after harvesting.

• Korean journal of applied entomology
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• v.24 no.1 s.62
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• pp.29-33
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• 1985

Every plant in $990m^2$ onion field was inspected for damages by the onion maggot. Maps were constructed every ten days to show which plants were infested and which were not from April 11 to May 21, 1984. The maps were sectioned into squares one of which contains 80 onion plants and the counts of damaged onions in each square were fitted to poisson and negative binomial distribution and tested by chi-square. We argue that the satisfactory fitness of the expected negative binomial $[P(x^2)>0.05]$ provided a useful description of the spatial distribution patterns of the damaged onions. Edge effect was tested by the differences of damage ratio and variance/mean ratio (${\sigma}^2/m$) between edge and center part. The result showed that the damage ratioes and variances of all the periods, ${\sigma}^2/m$ values after May 1 were greater in edge part than in center part. Again, the maps were sectioned into four blocks and the squares (sample units) were sectioned into quadrants. By application of the variance component technique, it was suggested that $2{\sim}8$ sample units for 5% sampling error and $1{\sim}2$ sample units for 10% error should be sampled randomly to estimate the damage ratio when $2{\sim}3$ quadrants were inspected.

• Journal of Life Science
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• v.20 no.12
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• pp.1829-1837
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• 2010

Mideoduck drips were mixed with amino acids (Met, Tau, Gly, Ala, Thr, Cys), thiamine and sugars (Glucose, Ribose) for flavor modification and evaluation using the Maillard reaction. To mask the seafood flavor, onions, spring onions, garlic, ginger, citric orange and green tea were mixed with Mideoduck drips at $160^{\circ}C$ for 2.5 hr in a stainless still reaction bomb. The glucose/thiamine model reaction system was estimated to be lower than the ribose/thiamine model system, and an extreme case is the ribose/Met model system. Mixed system of glucose, ribose and taurine containing sulfur compounds showed fair results. Among the Mideoduck drips mixed with sugars and amino groups, only thiamine model systems were estimated to be normal. The flavor composition of Mideoduck drips/sugars model system, and long chain fatty acids were composed of 31.32~62.71% total flavor content. The 1,2-benzenedicarboxylic acid dibutylester contents made up more than 20% of the model system in groups A, B and C. From the model system in this study, drip/glucose, drip/ribose, drip/glucose/citric orange, and drip/glucose/glycine/cystine groups showed most intense good flavor.

• Applied Biological Chemistry
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• v.36 no.4
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• pp.265-270
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• 1993

In order to retain the freshness of fruits and vegetables and to reduce the rate of disease damage, grafruit seed extract (GPSE), natural microorganism control agent, was applied during the preservation process of fresh fruits and vegetables. GFSE showed an effective inhibitory action against plant putrefactive bacteria and fungi which were involved in the decay of fruits and vegetables. Minimal inhibitory concentrations for GFSE against the microbes were in the range of 50 to 2,000 ppm. Direct observation of microbial cells and spores using electron microscopy showed their function was destroyed by the treatment of the dilute solutions of GFSE. Fresh Welsh onions, onions and red peppers treated with GFSE and stored in polyethylene film (0.1 mm) retained better quality in color and texture than the non-treated control. GFSE was efficient in controlling the germination of potatoes. It was observed that GFSE would reduce disease damages and have bactericidal and fungicidal properties during the storage of such fruits and vegetables as zucchinis, cucumbers, tomatoes and mandarin oranges.

• Microbiology and Biotechnology Letters
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• v.12 no.4
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• pp.299-304
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• 1984

Saprophytic microorganisms of onion bulbs in Korea were confirmed, and effects of temperature, humidity and fumigation by Tetrachloro isophthalonitrile on Botrytis-rot were investigated in order to decrease storage loss of onions. Dominant saprophytes were Botrytis, Penicillium and Fusarium as molds which were all pathogens, and Erwinia and Pseudomonas as bacteria of which Pseudomonas was a non-pathogen. Botrytis-rot was most effectively suppressed by temperature. At $0^{\circ}C$, the incubation days at which 50% area of one onion leaf-fragment (2.5$\times$2.5cm) inoculated by Botrytis was rotten were 26.2 days and the rotting was delayed more by 21.8 days than at $25^{\circ}C$. For humidity, the effect was pretty insignificant in contrast with temperature effect. At RH 70% and $0^{\circ}C$, the incubation days at which 50% area of one onion leaf-fragment was rotten were 28.0 days and the rotting was delayed more by 1.8 days than at RH9o% and $0^{\circ}C$. By fumigation, the rotting was delayed by 3.8 days at RH 70% and $0^{\circ}C$. In case of slightly infected samples, temperature effect was reduced and the effects of humidity and fumigation were ignored, which implies that storage samples should be healthy.

• Korean journal of food and cookery science
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• v.15 no.2
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• pp.158-162
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• 1999

A beverage was manufactured with onion extract for which onions were boiled with water and filtered. The concentration of cyclodextrin was studied to improve its quality in manufacturing the onion beverage and its antioxidative and antifatigue effect was investigated in vitro or in vivo. One percent of cyclodextrin was optimum concentration to prevent precipitation and to remove pungent taste and keep mild taste during storage at room temperature and 40$^{\circ}C$. Water extract of onion, used to manufacture onion beverage shown significant difference in antioxidative effect based on peroxide value and thiocyanate method. For the study of antifatigue, swimming performance of mice which fed with onion beverage and water extracts of onion and garlic for 2 weeks was investigated. The mice fed with onion beverage swam longer than those fed with water extract of onion and garlic.

• Food Science and Preservation
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• v.19 no.5
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• pp.703-711
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• 2012

This study was conducted to investigate the quality and organoleptic properties of dehydrated onions with steaming and heating. Sliced onions were treated as follows: steaming time ($X_1$, 5~25 min); drying temperature ($X_2$, $55{\sim}70^{\circ}C$) and drying time ($X_3$, 4~20 hr). All the variables were modelled and analyzed using a central composite design and response surface methodology (RSM). The coefficients ($R^2$) of the water content and water activity model induced from RSM were 0.9514 (p<0.01) and 0.9455 (p<0.01), respectively. The water content and water activity were affected by the drying temperature and time. The $R^2$ on the models of Hunter's L, a, b values were 0.9419 (p<0.05), 0.8818 (p<0.01) and 0.9360 (p<0.01), respectively. Hunter's L, a, b values were affected by the drying temperature and time, but Hunter's b value was not affected by the steaming time. In addition, the $R^2$ on the models of overall palatability was 0.8867 (p<0.05). The maximum palatability response was 5.92 when the steaming time was 13.14 min, the drying temperature was $63.11^{\circ}C$ and the drying time was 14.49 hr.

• Korean Journal of Food Science and Technology
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• v.22 no.5
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• pp.503-508
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• 1990

Stews were prepared by 2 processes and 4 treatments, and stored for 3 different storage periods. The two processes were beef cooked in a stew and stored in a polyethylene container at $5^{\circ}C(P1)$ and in a barrier bag at $0^{\circ}C(P2)$. The four treatments were beef cooked alone (T1), with onions (T2), with carrots (T3) and with onions and carrots (T4). Stews in P1 were stored for 0, 2 and 4 days and stews in P2 were stored for 0, 2 and 4weeks. Cooking decreased the cephalin content by 39%. the lecithin content by 21% and most of the prolipid fatty acid concentrations as well as the fatty aldehyde levels in the phospholipids of beef from stew. Process or storage did not significantly affect the level of either phospholipids. however cooking beef with carrots seemed to exhibit some protection against hydrolysis of cephalin. P1 stews had a higher TBA-value (p<0.05) than P2 stews, and the TBA-value of P1 stews increased linearly during 4 days storage. The TBA-value was not affected (p<0.05) by treatment for any of the stews and did not change significantly during 4 weeks storage in P2 stews.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.1
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• pp.36-50
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• 1998

The purpose of this study was to investigate quantity food production practices in foodservices by analysing the menus of April, 1996, The questionnaire was developed and responded to by 96 dietitians in Sangju, Munkyung, Gumee, Kimchun, and Andong during November, 1996. The survey was performed by simple random samplings. The results were as follosw; 1. Hospitals and industry served food for thirty days and schools for twenty days. Kimchi was a select-menu for hospitals and one side dish for industry and schools. The type of menu was a single use menu which consisted of cooked rice, soups and three side dishes. 2. The most frequently used ingredients were green onions, rice, carrots, onions, Korean radish roots, pork, eggs, glutinous rice, and milk. Kimchis were served most frequently in all food services and cooked rices and soups were next. 3. The age of most of the respondents was 26 to 30.54.2% of subjects were juniou college graduates and 77.1% were single. Fifty seven point three percent of the dietitians lived with family relatives, or friends. 87.5% of the dietitians had been working for 1 to 5 years. 4. Most foodservices were self-operated. The number of meals served was determined by meal coupon counting in hospitals(37.5%), meal board counting in industry(29.2%), and attendance card counting in schools(41.1%) The cost of sales per meal was approximately 2,450 won in hospitals and was approximately 1,100 won in industry and schools. The average number of days per menucycle was 7.4 in hospitals. 10.3 in industry and 25.5 in schools. Hospitals, industry, and schools held about 118, 265 and 263 recipes respectively. The average number of dietitians was 2.6 in hospitals and 1.0 in industry and schools. Except for the number of recipes, the general practices of foodservices were significantly different(P<0.05). 5. In the general quantity food production, food and seasonings measuring was hardly done. the percentage of foodservices using chemical seasonings was higher in hospitals and industry than in schools. the most important concern was taste, Registered cooks were employed in 75% of schools but only 50.0% in hospitals and 20.8% in industry. Most of the dietitians respinded that their cooks skill was not bad. The education of unregistered cooks was performen once or two times a month in hospitals and industry, and in schools performed everyday. The problem when educating cooks was the lack of cooking skill of the dietitians in schools, and the lack of time in hospitals, and the negative attitude toward education in industry. The method for improving cooking in all foodservices was OJT, or the extension of education facilities and the development and dissemination of standard recipes. The frequency of throwing away leftovers was higher in hospitals. But in industry, the frequency of saving leftovers was higher. 6. Though all foodservices have standard recipes, the number that used them was low, Another problem is that standard recipes resulted in leftovers. The inconveniences of using standard recipes were the difficulty of applying standard recipes to various numbers of customers the complication of use, or facility insufficiency.

• Korean Journal of Agricultural and Forest Meteorology
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• v.23 no.1
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• pp.1-14
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• 2021

Onions are a representative produce that requires supply-demand control measures due to large fluctuations in production and price by growing season. Accurate forecasts of crop production can improve the effectiveness of such measures. However, it is challenging to obtain accurate estimates of crop productivity for onions because they are mainly grown on the open fields. The objective of this study was to perform the empirical analysis of the relationship between factors for crop growth and meteorological conditions, which can support the development of models to predict crop growth and production. The growth survey data were collected from open fields. The survey data included the weight of above ground organs as well as that of the bulbs. The estimates of meteorological data were also compiled for the given fields. Correlation analysis between these factors was performed. The random forest was also used to compare the importance of the meteorological factors by the growth stage. Our results indicated that insolation in early March had a positive effect on the growth of the above-ground. There was a negative correlation between precipitation and the growth of the above-ground at the end of March although it has been suggested that drought can deter the growth of onion. The negative effects of precipitation and daylight hours on the growth of the above-ground and under-ground were significant during the harvest period. These meteorological factors identified by growth stage can be used to develop models for onion growth and production forecast.