• Journal of the Korean Society of Tobacco Science
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• v.28 no.1
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• pp.17-22
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• 2006

This study was conducted to investigate the effect of soil, cultural practices and climatic conditions on some chemical constituents of flue-cured tobacco. Increasing the nicotine and total nitrogen contents may be useful to reduce the total sugar content of cured leaves in flue-cured tobacco. Delaying the transplanting date and increasing the soil nitrogen($N0_3-N$ and $N0_4-N$) content for 30 days after transplanting by fertilizing are desirable so as to increase the nicotine and total nitrogen contents of cured leaves. Those treatments will delay the ripeness, and elongate the duration of cultivation(day from transplanting to harvesting), and increase the fresh leaf weight. Moderate rainfall in April and May, lower relative humidity in June, and higher mean daily air temperature in June and July seem to be necessary for good leaf of flue-cured tobacco in Korea.

• Korean Journal of Agricultural Science
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• v.37 no.2
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• pp.177-189
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• 2010

These studies were conducted to analysis for weather reaction on the growth and yield component according to meterological elements used Vector Autoregressive Regression(VAR) Model at Daejeon, Hongseong, Geumsan, Nonsan, and Yesan to core of center to Chungnam area in Rice. Reaction of cultivars according to change of meterological elements for growth and yield component effected on heading time in Gancheokbyeo and Mananbyeo, grain number of a spike in Gancheokbyeo, ratio of ripeness in Gancheokbyeo and Geumobyeo 1, amount of milled rice in Geurubyeo and Ansanbyeo, and 1,000 grains weight in Gancheokbyeo, Dasanbyeo, and Hwajinbyeo. An effect on the growth and yield components of meterological elements were influenced by heading date, 1,000 grain weight and ratio of repening as sunshine hours. The cultivars in sensitive reaction for change of weather condition were classified to 14 varieties including Gerubyeo et al., insensitive cultivars were classified to 66 varieties including Gyehwabyeo et. al.

• Journal of the Korean Society of Food Culture
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• v.30 no.2
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• pp.197-205
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• 2015

This study was conducted to investigate the bioconversion of ginsenosides as well as anti-inflammatory activities of fresh ginseng Kkakdugi during fermentation. Fresh ginseng Kkakdugi reached proper ripeness, pH 4.30, and acidity 1.69% at $15^{\circ}C$ after 10 days. Lactic acid bacteria grew until reaching $1.10{\times}10^9CFU/mL$ after 20 days of fermentation, and ${\beta}$-glucosidase activity increased from 1.154 to 1.885 units/g. The bioconversion of ginsenosides was confirmed based on increased content of Rg3, an aglycone, from 0.13 to 0.17 mg/g during fermentation through HPLC. Fresh ginseng Kkakdugi did not display cytotoxicity up to the concentrations of $80{\mu}g/mL$, regardless of ripening period. Nitrite production and expression of inflammation-related proteins, iNOS and COX-2, decreased in a dose-dependent manner regardless of ripening period. From these results, fresh ginseng Kkakdugi showed the bioconversion of ginsenosides to aglycone during the lactic acid fermentation as well as an anti-inflammatory effect through the reduction of NO production and iNOS and COX-2 expression.

• Food Science and Preservation
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• v.17 no.3
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• pp.370-375
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• 2010

Cherries (Prunus avium L) were selected at the light red (LR) and dark red (DR) stages of maturation. Soluble solid content and the physicochemical properties of fresh 'Bing' cherries were analyzed to identify an instrumental nondestructive attribute reflecting changes in sweetness. Soluble solid content was significantly correlated with various physicochemical properties (firmness, color, and acid level) in LR-stage cherries. In DR-stage cherries, only firmness was positively correlated with soluble solid content. A positive correlation was found between soluble solid content and firmness of 200 randomly selected cherries. Thus, flesh firmness may be a useful quality factor indicating potential consumer acceptance of 'Bing' cherries.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.35 no.4
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• pp.295-303
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• 1990

In this study, drought period when important agronomic characters of sesame plant is critical, was examined at different growth stages. Plant death by drought started at 40 days after drought in vegetative growth stage and 20 days, in reproductive growth stage. Obserbed by growth stage, drought damage in reproductive growth stage was more in jurious than vegetative growth stage. All the important agronomic characters was refreshed until 40 days and 20 days after drought in vegetative growth stage and reproductive growth stage respectively, but it could berefreshed after those times. Decrease rate of yield by drought ranged from 29 to 80% in vegetative growth stage and from 49 to 85% in respective growth stage. All the important agronomic characters except rate of ripeness showed positive association with grain yield under drought condition. Oil content in grain was decreaced by drought but composition of fatty acid was not affected by it.

• Horticultural Science & Technology
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• v.34 no.4
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• pp.626-633
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• 2016

The objective of this study was to assess the effect of precooling and application of gaseous $ClO_2$ on the retention of freshness and quality of 'Maehyang' strawberry fruits intended for export. 'Maehyang' strawberry fruits (Fragaria ${\times}$ ananassa Duch.) were grown in commercial greenhouses and then harvested. Fruits of uniform and medium size at 60% ripeness were selected and assigned to one of four treatment groups: non-treatment (control), precooling only (PO), gaseous $ClO_2$ only (GCO) or precooling combined with gaseous $ClO_2$ (P + C). Weight loss was lowest in the PO treatment and greatest in the GCO treatment after export. Compared to the control and PO treatment groups, strawberry fruits in the GCO treatment group maintained high brightness and high chroma. Six days after shipping, fruits in the P + C treatment group had the highest soluble solids content, even as high as $10.05^{\circ}Brix$; the lowest value was observed in the PO treatment. The incidence rate of gray mold in strawberry fruits was 20% and 17% in the control and the PO treatment, respectively; in the GCO treatment, the incidence rate of gray mold amounted to 10%. No gray mold was observed in the P + C treatment group. These results indicate that gaseous $ClO_2$ treatment combined with precooling (P + C) was effective in maintaining the freshness of 'Maehyang' strawberry fruits intended for export from South Korea to Hong Kong.

• Journal of Biosystems Engineering
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• v.40 no.4
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• pp.409-416
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• 2015

Purpose: This study evaluates a new banana bulk packaging method under the real transport conditions of Sri Lanka. Methods: A field evaluation of optimized 8-mm thick Styrofoam sheets used as the cushioning material was applied. A trial transport was conducted from Thambuttegama to Colombo using a medium-sized open truck, with banana leaves as the control material. Data were recorded at the farmer, transporter, retailer, and consumer stages of the supply chain. Mechanical damage, physiological loss in weight, fruit firmness, total soluble solids, ripeness index, visual quality ratings, and the physical damage index of the bananas were measured at each stage. A cost-benefit analysis was also conducted for both packaging methods. Results: The 8-mm styrofoam sheets significantly reduced (p < 0.05) the mechanical damage from 26.3% to 12.9% compared to the conventional method for long-distance transport, and the physiological loss in weight showed a decrease of 2.88%. The loss of firmness of the fruits followed a simmilar pattern for both methods until reaching the retailer, but at the consumer was significantly higher (p < 0.05) for the control. However, the physical damage index at the retail stage for the control showed symptoms of physical injury, whereas the bananas transported using the cushioning materials exhibited only minor symptoms. Further, the visual quality of the fruits after transport from the farmer to the consumer was preserved, which is one of the main factors affecting consumer preference and retail price. The proposed method increases the profit margin by 51.2% for Embul bananas owing to the reduced postharvest losses. Conclusion: The 8-mm thick Styrofoam sheets reduced the physical damage to the bananas, with the quality parameters maintained at the prefered level. Moreover, profits may be increased.

• Cartoon and Animation Studies
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• s.13
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• pp.83-96
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• 2008

Digital production method in animation has enabled us to reconstruction the real world in the way we had sought in visual all. However, spectator's visual desire is not satisfied with mere photographic visual reconstruction. It demands traditional picturesque qualify with involves a great deal of contingencies and errors. Naturally, Digital film technology has also sometimes tried to simulate analogue technique such as hand drawing so on. This is not caused by nostalgia, but by recursive instinct. The spectator's visual desire for media doesn't remain only precision of real world but require mental demand on successive visual and perceptive errors while repealing ripeness of new media and going through perception and recognition. This spectator's desire and visual art technology pursuits variously its visual perfection in history.

• Journal of the Korean Society of Food Culture
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• v.28 no.2
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• pp.158-166
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• 2013

The purpose of this study was to investigate the awareness, eating experience, and preference of kimchi, and the sensory evaluation of kimchi from Chinese and Korean students residing in Korea. General information (including age, sex, duration of staying, living status) was collected. A questionnaire was used to collect the information on awareness, eating experience, and preference of kimchi and dishes made with kimchi. Sensory evaluations were carried out on a 10 point scale. All subjects (37 Koreans, 43 Chinese) were aware of kimchi, with 98% of the Chinese subjects recognizing kimchi as a Korean traditional food and 65% having eaten kimchi at least once a day. The types of kimchi preferred by Chinese subjects were generally sweet and not over-bearing in seasoning, hotness, or ripeness. The more frequently eaten foods made with kimchi were jjigae, bokkeumbap, bibimbap and kimbap. However, the more preferred dishes made with kimchi were bossam, jeongol, bokkeum, jeon, and ramyeon. The Chinese subjects were especially sensitive to spicy odors ($4.6{\pm}2.2/10$), salted seafood odors ($4.6{\pm}2.3/10$), offodors ($4.4{\pm}2.3/10$) and aftertaste ($5.9{\pm}2.1/10$) compared to Korean subjects. Taken all together, the perception as well as sensory characteristic of kimchi needs to be improved for the globalization of kimchi.

• Applied Biological Chemistry
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• v.16 no.2
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• pp.94-98
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• 1973

1. Tomato variety used was Bogsu No. 2 and it was grown in field. Experiments were conducted in 1971 and 1972 to examine the changes of $CO_2$ product on in each growth-period and the contents of acid, sugar and vitamine C during storage. 2. By controlled atmospheric pressure the effects of respirationreduction in tomato fruits were the most effective at 660 Torr. part. 3. $CO_2$ production of tomato fruits harvested at each growth-period was differently changed at each growth-period and $CO_2$ production in tomato fruit at the same maturity from the plant showed Sigmoid type. 4. $CO_2$ production of tomato fruits harvested at the same ripeness score was in influenced by controlled atmospheric pressure during growth period and $CO_2$ production was reduced at SAP part compared with NAP part during the full growth-period. 5. The change of weight in tomato fruits was decreased in NAP part than in SAP part during storage and contents of acid, sugar, and vitamine C showed the same tendency.