• 한국식품저장유통학회지
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• 제20권2호
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• pp.151-157
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• 2013

본 연구에서는 수확시 숙성 정도가 토마토의 저장 중 품질변화에 미치는 영향을 구명하고자 하였다. 그린하우스에서 재배된 'Rafito' 품종을 각각 turning, pink, red 단계에 수확한 후 $30{\mu}m$ PE 필름으로 포장한 후 $5^{\circ}C$와 $10^{\circ}C$에 두어 1주일 간격으로 경도, 가용성 고형분 함량, 적정산도, 색, 라이코펜 함량, 부패율, 저온장해율을 조사하였다. 저장 3주 이후에 $5^{\circ}C$에서는 저온장해가 $10^{\circ}C$에서는 부패가 높게 발생되었다. $5^{\circ}C$에서는 수확 후 품질변화가 거의 없으므로 완숙과인 red 토마토의 품질 유지에 적합하였나, turning과 pink 토마토는 수확후 숙성과정이 억제되어 저장 2주 후에도 미숙한 상태에 머물렀다. Turning과 pink 토마토를 수확 후 $10^{\circ}C$에 저장하면 수확기에 비해 품질이 향상되었다. 특히, turning 토마토는 $10^{\circ}C$에 2주간 저장할 경우 연화는 억제되어 경도가 높게 유지되면서도, 착색이 완성되고 SSC/TA가 증가하며 라이코펜 함량이 완숙과 수준으로 증가되어 내 외부 품질이 가장 우수하였다. 따라서 red 단계에서 수확된 'Rafito' 토마토의 경우 부패를 억제할 수 있는 $5^{\circ}C$ 저장이 바람직하며, red 단계보다 미숙한 상태에서 수확할 경우 저온에서는 후숙에 의한 품질형성이 억제되므로 $10^{\circ}C$가 적정 온도인 것으로 판단된다.

• 대한가정학회지
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• 제40권2호
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• pp.29-37
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• 2002

The purpose of this study was to examine the effects of bodyshape and clothing color on boy's impression. The subjects were composed of 480 elementary students, 11-12 years old. The stimuli were consisted of 12 color photographs by using CAD system that was different in the bodyshape, the clothing color and the level of contained color each other. The subjects reported the stimuli's pression on the questionnaires. The image of the stimuli were emerged 5 differented dimensions ; attractiveness, evaluation, potency, bodyshape, visibility. The boy's impressions of normal bodyshape were more attractive, positive evaluation and thin than obese bodyshape. The boy's impressions who was dressed in pink color shirt were thin than blue color. The boy's impressions were positive evaluation when he was dressed in shirt with pink or blue color in collar and cuffs and the whole. The boy's impression of normal bodyshape wearing blue color shirt was the most attractive but the boy's impression of obese bodyshape wearing pink color shirt was not charm. The boy's evaluation who was normal bodyshape wearing pink color shirt was the most positive and the most thin.

• 한국세라믹학회지
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• 제45권5호
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• pp.256-262
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• 2008

$ZnAl_{1-x}\;Cr_xO_4$ solid solutions were synthesized as pink pigments with and without mineralizer. The pigments were examined to optimize color development conditions of temperature and $Cr_2O_3$ contents. The characteristics of synthesized pigments were analyzed by XRD, XPS, FT-IR and UV-vis spectrophotometer. While samples without mineralizer fired at $1300^{\circ}C$, showed $ZnAl_2O_4$ and $ZnCr_2O_4$ spinel in XRD analysis. While samples with mineralizer resulted in $ZnAl_2O_4$. As a results, the pigments show pink color and most effective pink color was obtained at X=0.15 and $1250^{\circ}C$ when mineralizer was used. The chromatic coordinates are $L^*$ 58.61 $a^*$ 24.48, and $b^*$ 9.60.

• The Plant Pathology Journal
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• 제19권4호
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• pp.195-199
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• 2003

Pink root of onion occurred in the fields of the Onion Experimental Station and in the main onion cultivation area in Korea in 1998 and 1999, respectively. The casual fungus of pink root was isolated only from apricot agar. Formation of pycnidia and pycnidiospores of the fungus was highest in alternating cycles of 12 hours near ultraviolet light and 12 hours in dark condition. Its morphological characteristics and pigment formation on water agar were identical with that of Pyrenochaeta terrestris. The optimum temperature for the growth of the fungus and disease development was $25-28^{\circ}C$. When onion seeds were inoculated with the spore suspension, incubated in test-tube and sown in potted soil, disease symptoms developed in onion roots 7 and 30 days after inoculation.

• 한국식물병리학회지
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• 제14권6호
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• pp.642-645
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• 1998

A severe pink mold rot on matured melon fruits occurred under a glass tunnel cultivation in Chinju at Kyeongasngnam-do Agricultural Research and Extention Services on May of 1998. Basal portion of the fruits toward blossom end was preferably infected and colonized by the fungus. The causal fungus consistently isolated from the lesions was identified as Trichothecium roseum based on following mycological characteristics. Conidia were hyaline or brightly colored, 2-celled, ovoid or elipsoid, characteristically held together zi-zag chains. Conidiophore was long, slender, simple, septate, bearing conidia-meristem arthrospores-apically, singly when young and successively by slight growth of conidiphore apex. Optimum temperature for mycelial growth and conidial germination was recorded at 20~$25^{\circ}C$. However, over 48% of the fungal conidia were germinated at 15$^{\circ}C$ and mycelial growth was only slightly slower than $25^{\circ}C$. The temperature profiles and high humidity available during the cultivation were considered favorable for the pathogen as showing 22% infection rate on matured melon fruits cv. Saros. This is the first report of pink mold rot of melon caused by T. roseum in Korea.

• International Journal of Industrial Entomology and Biomaterials
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• 제40권2호
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• pp.51-55
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• 2020

A new silkworm variety, Juhwangjam, was bred for the producing of light pink colored cocoon. The Juhwangjam variety was selected and succeeded from the F1 of 2303 × BP Heehong in 2016 autumn. Hatchability (96%) and pupation percentage (97.6%) of Juhwangjam was matched to the authorization criteria for commercial silkworm variety. Laval period and other economical characters of Juhwangjam were similar to the authorized silkworm variety, Goldensilk. Cocoon yield of Juhwangjam in spring and autumn season was 20.0 and 14.3 kg, respectively. Therefore, a new silkworm variety, Juhwangjam for light pink cocoon, might be adaptable to culture in spring season rather than autumn season.

• 한국축산식품학회지
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• 제37권1호
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• pp.98-104
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• 2017

The objective of this study was to determine the effects of short-term presalting on pink color and pigment characteristics in ground chicken breasts after cooking. Four salt levels (0%, 1%, 2%, and 3%) were presalted and stored for 0 and 3 d prior to cooking. Cooking yield was increased as salt level was increased. However, no significant differences in pH values or oxidation reduction potential (ORP) of cooked chicken breasts were observed. Cooked products with more than 2% of salt level had less redder (lower CIE $a^*$ value) on day 3 than on those on day 0. As salt level was increased to 2%, myoglobin was denatured greatly. Myoglobin denaturation was leveled off when samples had 3% of salt. With increasing salt levels, residual nitrite contents were increased while nitrosyl hemochrome contents were decreased. These results demonstrate that salt addition to a level of more than 2% to ground meat may reduce the redness of cooked products and that presalting storage longer than 3 d should be employed to develop a natural pink color of ground chicken products when less than 1% salt is added to ground chicken meat.

• 화훼연구
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• 제16권4호
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• pp.275-283
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• 2008

태국에서 도입한 Curcuma 18종 및 품종의 생육 및 개화특성을 조사하여 용도별로 우수 품종을 선발하였다. Curcuma alismatifolia 'Chiangmai Pink', 'Tropic Snow', 'Chiangmai Dark Pink', 'Lady Di', 'Siam Violet Lily' 등은 화경장이 약 40~55cm 정도이고 절화수명도 매우 길어 절화용으로 적합하였으며, C. alismatifolia 'Cambodian Red', 'Cambodian Scarlet'와 C. sparganifolia 'Siam Ruby' 및 C. thorelii 'Chiangmai Snow'는 10-20cm 정도로 화경장이 짧아 분화용으로 적합하였다. 꽃(화서)의 수명은 대부분 30일 이상 유지되었다.

• 아시안잔디학회지
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• 제25권2호
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• pp.177-183
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• 2011

벤트그라스 3종류의 품종에 대한 감수성을 잎 조각 검정와 전체식물에 대하여 9개의 Microdochum nivale 균주를 이용하여 온도가 조절된 공간에서 평가 하였다. 위스콘신 골프장에서 감염된 병반에서 얻은 자주색 설부병 균주에 대하여 온도와 살균제에 대한 반응시험을 하였다. 잎 조각 검정과와 전체식물을 이용한 시험은 80일된 잔디로 평가하였다. 9균주는 2종류의 살균제에 감수성이 었으며, 온도에 대하여 균주간에 차이를 보였다. 잎조각을 이용한 검정에서도 벤트그라스 품종과 종간에도 뚜렸한 차이를 보였다. 전체식물을 이용한 시험에서도 품종과 종간에 병 심각성에 차이를 보였는데, 특별히 4배수체인 크리핑과 콜로니얼 벤트그라스와 2배체인 벨벧벤트그라스 종과 품종간에 M. nivale 균주에 대한 감수성 차이를 보였다. 이 연구는 자주색 설부병에 대한 벤트그라스 평가에 응용될 수 있고, 육종을 하는데도 품종간에 전망적인 예측 평가을 하는데 필요한 자료로 쓰일 수 있을 것이다.

• 한국축산식품학회지
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• 제40권2호
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• pp.197-208
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• 2020

The effects of presalting conditions (storage temperature and duration) with/without sodium tripolyphosphate (STPP) on the color and pigment characteristics of cooked ground chicken breast were investigated. Meat mixtures containing 2% NaCl (control) or 2% NaCl and 0.5% STPP (STPP treatment) were stored for 0, 3, 5, 7, and 10 d at 2℃ or 7℃, followed by cooking to 75℃, and cooling and storage at 2℃-3℃ until further analysis. The treatment was the most effective on the pink color defect of all independent variables. The effect of storage temperature was only observed on CIE L^⁎ values and percentage myoglobin denaturation (PMD). The control was redder than the STPP treated samples and the CIE a^⁎ values increased (p<0.05) from 0 to 5 d in the control and STPP treated samples. Compared to the STPP treatment, the control exhibited increased reducing conditions (more negative oxidation reduction potential), lower undenatured myoglobin, and greater PMD. No differences in the cooking yields of the control and STPP-treated samples were observed for various storage durations. Products with STPP showed higher (p<0.05) pH values than those without STPP, but no differences (p>0.05) in PMD were observed over the storage period in the control and STPP treated samples, except for day 0. Thus, STPP is effective at reducing the pink color in cooked chicken breasts. In addition, presalting for longer than 5 d resulted in increased pink color of the cooked chicken breasts.