• The Korean Journal of Food And Nutrition
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• v.11 no.5
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• pp.570-575
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• 1998

This paper presents an investigation of chemical and sensory properties of Kimchi with red-ripe persimmon. Kimchi with different levels(0, 5, 10, 15%) of real-ripe persimmon was fermented at 4$^{\circ}C$ for 20days. During the fermentation, pH decreased in all Kimchi samples and pH of Kimchi with red-ripe persimmon was a little lower than that of Kimchi without red-ripe persimmon. Acidity increaased continuously and saltiness was maintained at 1.2∼2.2% levels during fermentation. The reducing sugar of Kimchi with red-ripe persimmon was relatively higher than that of the other sample without red-ripe persimmon. Total vitamin C(Vit. C) in Kimchi added red-ripe persimmon increased in the early stage of fermentation and reduced gradually after 4days of fermentation. In the sensory evolution, Kimchi with 10% red-ripe persimmon recorded high scores in taste, flavor, texture and overall acceptability during all fermentation period.

• Journal of KIISE
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• v.42 no.8
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• pp.1049-1056
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• 2015

Runtime Intrusion Prevention Evaluator (RIPE), published in 2011, is a benchmark suite for evaluating mitigation techniques against 850 attack patterns using only buffer overflow. Since RIPE is built as a single process, defense and attack routines cannot help sharing process states and address space layouts when RIPE is tested. As a result, attack routines can access the memory space for defense routines without restriction. We separate RIPE into two independent processes of defense and attacks so that mitigations based on confidentiality such as address space layout randomization are properly evaluated. In addition, we add an execution mode to test robustness against brute force attacks. Finally, we extend RIPE by adding 38 attack forms to perform format string attacks and virtual table (vtable) hijacking attacks. The revised RIPE contributes to the diversification of attack patterns and precise evaluation of the effectiveness of mitigations.

• Current Research on Agriculture and Life Sciences
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• v.33 no.2
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• pp.65-68
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• 2015

Hunter's color value "a" in dried-persimmon of table and full ripe fruit was higher than that in unripe fruit. In case of soluble solid content, full ripe fruit was $50^{\circ}Brix$, the highest degree, while unripe fruit was $40^{\circ}Brix$, the lowest degree. PPO activation of unripe fruit was 4.7, which was higher than table-ripe fruit (0.7) and full ripe (1.0). Polyphenol oxidase activation remained even while drying, but there was no difference in PPO activation degree as drying period increased. Total phenol content of unripe fruit was 101.4, which was higher than table-ripe fruit (57.5) and full ripe fruit (67.4). Total phenol content level increased as drying period increased, which was based on fresh weight. Hardness of unripe and table ripe fruit continued to decrease until three weeks during softening. After that, hardness was high and it started drying. However, in full ripe fruit, hardness increased after two weeks and softening was fast during the drying period, and its weight reduction rate was lower than that of unripe and table ripe fruit.

• Journal of The Korean Society of Grassland and Forage Science
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• v.24 no.1
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• pp.53-60
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• 2004

Recently, there has been a growing tendency to use whole crop rice for feeds as there is an increased rice supply and a decrease in the demand for rice in Korea. Little information, however, is available about the management and utilization of whole crop rice for feeds. This study was conducted to decide the optimum harvest date through examining the plant height, dry matter(DM) yield and feed composition of whole crop rice harvested at different maturity. Field study was established early in May until October 7th on a rice field at Yupori, Sinbuk-yeup, Chunchon, Kangwon-Do. "Ilpum" mutant rice was sown at 52 kg/ha, and N, P and K were applied at 209, 113 and 81 kg/ha, respectively. The rice was harvested at six different mature stages for analysis; booting stage; 17 Aug., milk-ripe stage; 27 Aug., dough stage; 7 Sep., yellow ripe stage; 17 Sep., dead ripe stage; 27 Sep. and full ripe stage; 7 Oct. Plant height was 77 cm in booting stage (P<0.05) which was lower when compared to the other stages among which the heights did not differ with average range of 93∼97 cm. The highest dry matter yield was observed in yellow ripe stage (22.8 T/ha), which was followed by dead ripe stage (19.3 T/ha), full ripe stage (19.3 T/ha), and dough stage (15.1 T/ha). Crude protein (CP) and Neutral detergent fiber (NDF) concentrations consistently decreased with maturity. The highest concentrations of CP and NDF were obtained in booting stage with 9 and 73.6%, respectively (P<0.05), and lowest in full ripe stage with 5.8 and 64.6%, respectively (P<0.05). The concentration of total digestible nutrient (TDN) was highest in booting stage (59.7%); however no significant difference was found among other stages. The concentrations of Ca and P were not different among mature stages. According to these results, the yellow ripe period is appropriate to harvest the whole crop rice for forage considering dry matter yields, feed compositions and TDN concentrations.

• Mycobiology
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• v.45 no.4
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• pp.421-425
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• 2017

In 2016, grape fruits showing ripe rot symptom were found in fields of Korea. The fungus was isolated and identified as Colletotrichum viniferum based on morphological characteristics and nucleotide sequence data of the internal transcribed spacer, glyceraldehyde-3-phosphate dehydrogenase and ${\beta}$-tubulin. To our knowledge, this is the first report of C. viniferum causing grape ripe rot disease of grape fruits in Korea.

• Horticultural Science & Technology
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• v.16 no.4
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• pp.511-513
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• 1998

Tomato fruits(Lycopersicon esculentum $M_{ILL}$.) picked at mature (from mature green to breaker) and ripe (from pink to red) stage were packed into two layers in corrugated fiberbox and transported 200km and 400km from the harvested site. Loss (abrasion + cracking) in marketability was lowest (11.0%) from mature + 200km transport, followed by mature + 400km transport(13.5%), ripe + 200km transport(28.5%), and ripe + 400km transport (45.5%). When data were pooled by fruit maturity, firmness of mature fruit was 1.55 times higher than ripe fruit. However, vitamin C content was 1.25 times higher in ripe fruit than in mature fruit. Fruit transported longer distance and packed in bottom layer within a box exhibited lower firmness and vitamin C content in both maturity. It was concluded that it is desirable to transport relatively shorter distance for ripe tomato and longer distance for less ripe fruit.

• International Journal of Industrial Entomology and Biomaterials
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• v.7 no.1
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• pp.79-82
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• 2003

To study the effect of mounting fully ripe and unripe silkworms at different maturation percentage, the ripe and unripe silkworms were mounted separately and observed the cocoon and reeling characters. The significant difference in the cocoon and reeling parameters was observed between all ripe and unripe batches except for summer season. The silkworms collecting together and mounting at a time can be recommended only in summer season and at certain level during rainy season.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.513-518
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• 1996

In order to investigate the characteristics of alcohol fermentation by Saccharomyces cerevisiae, compositions and free sugar content of dried riped pumpkin powder were determined. The proximate compositions of ripe pumpkin powder were as follows: moisture 11.98%, total sugar 62.18%(dried weight basis 70.64%), protein 13.38%, lipid 0.85%, fiber 7.07% and ash 4.54%. The compositions of free sugar in well ripe pumpkin were: glucese 85.36mg/g, fructose 40.68mg/g, sucrose 68.25mg/g, lactose 18.60mg/g and maltose 3.82mg/g. The optimum conditions for alcohol fermentation by S. cerevisiae were as follows; incubation temperature of 3$0^{\circ}C$, initial pH of 6.0, ripe pumpkin powder concentration of 10% and cells inoculation of 1.3$\times$$10^{6}$ cells/ml liquid medium. Ethanol production under the optimum conditions was 5.95g/100g in liquid medium containing 10% ripe pumpkin powder after 4 days incubation.

• Preventive Nutrition and Food Science
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• v.18 no.3
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• pp.169-174
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• 2013

The acute and subacute hypoglycemic and antihyperglycemic effects of drinkable ripe onion juice (Commercial product name is "Black Onion Extract") were investigated in normal and streptozotocin-induced diabetic rats. For tests of acute and subacute hypoglycemic effects, ripe onion juice (5 and 15 mL/kg b.w.) was administered by oral gavage to normal Sprague Dawley rats and measurements of fasting glucose levels and oral glucose tolerance tests were performed. Tolbutamide was used as a reference drug at a single oral dose of 250 mg/kg b.w. To test anti-hyperglycemic activity, the ripe onion juice was administered to streptozotocin-induced diabetic rats by oral gavage at single dose of 15 mL/kg b.w. per day for 7 consecutive days. Oral administration of the ripe onion juice at either dosed level of 5 or 15 mL/kg b.w. showed no remarkable acute hypoglycemic effect in normal rats. The two dosed levels caused a relatively small reduction, only 18% and 12% (5 and 15 mL/kg b.w., respectively) decrease in glucose levels at 2 h after glucose loading in normal rats. However, at 3 h after glucose loading, blood glucose levels in the ripe onion juice-dosed rats were decreased to the corresponding blood glucose level in tolbutamide-dosed rats. Although showing weak hypoglycemic potential compared to that of tolbutamide, oral administration of ripe onion juice (15 mL/kg b.w.) for a short period (8 days) resulted in a slight reduction in the blood glucose levels that had elevated in Streptozotocin-induced diabetic rats. In conclusion, these results suggest that the commercial product "Black Onion Extract" may possess antihyperglycemic potential in diabetes.

• Korean journal of food and cookery science
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• v.29 no.4
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• pp.353-359
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• 2013

The effect of the addition of dough ripe stage rice (DRSR) and yellow ripe stage rice (YRSR) on the quality characteristics of Backsulgi was investigated. The DRSR and YRSR addition ratio of 30% was selected by preliminary sensory evaluation study for which backsulgi was prepared with DRSR added to full ripe stage rice (FRSR, control) as the weight ratio of 0, 20, 30 and 50%. The pasting properties of 30% added DRSR and YRSR flours, analyzed with rapid viscosity analyzer (RVA), were compared with FRSR flour. The RVA values of holding, breakdown, final viscosities were higher in 30% DRSR and YRSR flours than in control. Backsulgi prepared with 30% DRSR and YRSR showed lower moisture content along with higher greenness and yellowness than control. As a result of analysis with texture analyzer, adhesiveness, springiness, cohesiveness, chewiness and resilience were lower in backsulgis with 30% DRSR and YRSR than in control. In the sensory evaluation, backsulgis with 30% DRSR and YRSR were assessed as having more intensive green color, and more greenish and delicious taste than control. Furthermore, backsulgi with 30% DRSR showed higher score of overall acceptability than 30% YRSR (p<0.05), and not significantly different score with control (p>0.05). Therefore, the addition of 30% DRSR could give favorable color and flavor to backsulgi.