• Journal of Aquaculture
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• v.21 no.3
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• pp.176-180
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• 2008

This study clarified biochemical overripeness characterization of ovulated eggs of Anguilla japonica and suggested a method maintained overripeness after ovulation for high hatching rates. In maturated Japanese eel eggs, the relationships between fertilization rate and hatching rate, and fertilization and survival rates were measured. DNA contents showed the significantly low 0.653 pg/ug protein in 20% downward hatching rate trial with decrease of hatching rate(P<0.05), whereas RNA/DNA ratio showed the significantly high 1.058 in 20% downward hatching rate trial(P<0.05). And activities of total alkaline protease and ACPase according to the hatching rate groups did not show the significant difference(P>0.05). The protein contents were assayed the significantly high 186.16 ug/mg protein in 20% downward hatching rate trial(P<0.05). However, the overripened eggs had lowed hatching rate, because of stimulate the overripening of normal maturated eggs due to the continuous supplement of protein (vitellogenin). We suggested that need to reduce supplement speed or interception of vitellogenin produced in live for prevent overripeness of maturated eggs after ovulation

• Journal of Biosystems Engineering
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• v.22 no.1
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• pp.49-58
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• 1997

Finding of internal quality is crucial for getting under control quality of watermelon after harvest. A maturity sensing device of watermelon using repulsion characteristics was developed and evaluated. In this study, five different sensing probes were used to detect the physical changes after impact on watermelons. Total 15 watermelons were tested and evaluated into two classes: ripe and unripe. It was difficult to detect the overripe watermelons using the proposed sensor. Therefore, the results showed that the developed sensor could be used to separate unripe watermelons after harvest. The results from this study are summarized as follows. 1. It was successful to distinguish between the ripe and unripe watermelon by sensing the elastic characteristics on impact. 2. The hemisphere was best for the shape of sensing part because the hemisphere concentrate stress in impact part. 3. Among the five type developed sensor, the 1, 2, 3. 5-type sensor showed good character in distinguishing between ripe and unripe watermelon.