• Food Science and Preservation
• /
• v.14 no.5
• /
• pp.511-515
• /
• 2007

'Ooishiwase' plum (Prunus salicina L.) fruits were harvested at three pre-climacteric stages of ripeness (stages 1, 2, and 3) and treated with 1-methylcyclopropene (1-MCP, $1\;{\mu}L/L$) for 24 hours at $10^{\circ}C$ before storage to evaluate the effectiveness of 1-MCP in extending shelf-life at $10^{\circ}C$. Ethylene production and respiration rates were significantly lower after 1-MCP treatment compared to those of control fruit, throughout the entire storage period. Also 1-MCP delayed plum softening and color changes. However the chemical 1-MCP had no effect on fruit soluble solid content changes, the preservative 1-MCP is an effective tool for quality improvement in plums, and extension of shelf life of the fruit and plums can safely be harvested at stage 3 of ripening, at which time the most desirable organoleptic attributes have been developed.

• Journal of the Korean Dietetic Association
• /
• v.14 no.3
• /
• pp.291-301
• /
• 2008

The aim of this study was to examine intake patterns and preferences for Kimchi in middle school students. The subjects included 361 male and 325 female students in Masan City. For the frequency of Kimchi intake, the largest group consisted of students who ate Kimchi at every meal, with 51.6%, and the majority of them had seven or more pieces of Kimchi per meal. In addition, 50.4% viewed Kimchi as an indispensable dish; and of those who consumed Kimchi at every meal, two kinds of Kimchi would be served. Ggodeulppaegi-Kimchi and Yangbachu-Kimchi were the least preferred types, while Baechu-Kimchi was most preferred, followed by Kakduki and Dongchimi. Furthermore, ripe Kimchi was considered more preferred by 44.9% of the students, and the males had greater preferences for fresh Kimchi (36.0%) as compared to the females (26.8%). Regarding their favorite portion of the Kimchi, students who ate Kimchi at every meal were fond of every part; while 36.6% of the males preferred the top portion and 42.5% of the females preferred the whole portion of Kimchi. The degree of ripeness (39.9%) was selected as the most crucial factor in determining taste, and 49.1% of the subjects preferred a spicy taste. The students who ate Kimchi at every meal liked properly seasoned Kimchi (56.6%), of which 79.4% preferred spicy Kimchi; although they did not like excessively hot Kimchi products. Finally, 37.5% of the subjects identified salted shrimp as their favorite fish sauce.

• Korean journal of applied entomology
• /
• v.21 no.4 s.53
• /
• pp.216-221
• /
• 1982

This experiment was conducted in Jeonnam to investigate the effects of fertilizer amounts at two application levels on disease severity of bacterial leaf blight, yield and qualify of rice grains using nineteen rice cultivars. Incidence of bacterial leaf blight was more severe in the field with higher amount of fertilizer application. Disease severity was also different depending upon maturity of rice cultivars of early maturing group, however, the flag, second and third leaves were diseased in rice cultivars of medium late maturing group. Such differences were more obvious in the field with higher amount of fertilizer application than in the field with ordinary fertilizer application. Rice cultivars such as Taebaegbyeo, Hangangchalbyeo, Baegunchalbyeo, Palgwangbyeo and Milyang 42 were resistant whereas rice cultivars such as Milyang 30, Geumgangbyeo, Nagdongbyeo and Jinjubyeo were susceptible to bacterial leaf blight in both treatments. However, fertilization rate and percentage of ripeness were decreased resulting in heavy loss of yield. The rate of green-kerneled rice was increased resulting in poor qualify.

• Korean Journal of Agricultural Science
• /
• v.29 no.1
• /
• pp.24-31
• /
• 2002

This experiment was conducted to improve the market quality of fresh strawberries through postharvest treatment of $CO_2$ at commercial level. Postharvest application of $CO_2$ increased flesh firmness regardless of ripeness of strawberries. Firmness further increased in berries of full maturity but the actual firmness was higher in less mature berries. The optimal condition of $CO_2$ treatment was above 15% of $CO_2$ for 4 hours during cooling of harvested fruit. Residual effect of firmness increase was remained until simulated shipment as well as retail condition for 1 days at ambient temperature. Market quality of full ripe fruit at harvest significantly reduced due turning skin color to dark red and dryness of physically injured surface. Result indicated that a short term application of $CO_2$ during cooling has a benefit for keeping freshness of strawberries during export and local marketing.

• Journal of Biosystems Engineering
• /
• v.27 no.1
• /
• pp.51-58
• /
• 2002

The goal of this research was to an optimum conditions for the brown rice conditioning from data of milling characteristics after conditioning of the brown rice. The range of the initial moisture content of the sample was 13%, 14%, and 15%, the range of the increment of the moisture content was 0.4% and 0.8% with respect to the initial moisture content, and a ripe time after conditioning was eight hours. The results obtained from this research can be summarized as fellows. 1 The crack ratio after conditioning the brown rice with the initial moisture content was increased as the initial moisture content decreased and increment of the moisture content increased. The crack ratio of the milled rice was increased than that of the non-conditioned brown rice and decreased with the conditioned brown rice with the increment of the moisture content of 0.4% and 0.5%. 2. The broken rice ratio after conditioning the brown rice with the initial moisture content was a little higher than that of the non-conditioned brawn rice. The broken ratio of the conditioned brown rice with the increment of the moisture content of 0.4% was increased around 0.2∼0.4% with respect to the non-conditioned brown riced and the broken ratio of the brown rice was high with increased amount of water sprayed during conditioning process. 3. The moisture content of the milled rice after conditioning the brown rice with the initial moisture content increased around 0.3∼0.8% with respect to the non-conditioned milled rice. 4. The electric energy consumption on milling process with the conditioned brown rice by the initial moisture content was decreased 3.4∼39.1% with respect to the non-conditioned brown rice.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.26 no.6
• /
• pp.1021-1027
• /
• 1997

$CO_2$production in fermentation of dongchimi was measured and interrelated with changes in pH and titratable acidity. The effects of salt content and temperature on $CO_2$production rate were analysed. Fermentation of dongchimi showed drastic pH decrease in early stage and subsequent levelling off around 3.9, with linearly increased acidity up to 0.3~0.4% optimum quality. $CO_2$production of dongchimi could be analysed to consist of two consecutive stages of constant rate. The first stage $CO_2$production of higher rate moved to the second stage of lower rate when acidity rose beyond 0.3%. When compared to those of 1 and 2% salt content, dongchimi of 3% salt showed lower $CO_2$production rate in the 1st stage and slower acidity change through the whole fermentation period. However, it resulted in the product of highest $CO_2$accumulation at optimal ripeness because of consistent $CO_2$production of longer 1st stage period and relatively high $CO_2$production rate in 2nd stage. $CO_2$production depended on temperature less compared to acidity change(activation energy: 57.3 and 44.3kJ/mol for $CO_2$production of 1st and 2nd stages, respectively; 79.3kJ/mol for acidity change), which means higher ratio of $CO_2$production rate relative to acidity increase at lower temperature. Slower increase in acidity at low temperature also was shown to extend the period of 1st stage $CO_2$production. Therefore, low temperature fermentation was effective in producing the high $CO_2$content dongchimi at adequate acidity, which is desirable organoleptically.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.28 no.2
• /
• pp.184-188
• /
• 1983

This experiments were carried out to know the effect of ripened grain under low temperature ($20^{\circ}C/13^{\circ}C$) and out door condition when 2 chemicals including. Dachigaren were applied at 7-8 days before heading and heading stage. Low temperature plot is more effective than out door temperature plot to chemicals. Secondary tillers is more effective than primary tillers to chemicals. SZ8028+ABA is the most effective chemical than Dachigaren and SZ8028. SZ8028+ABA is the most effective chemical regardless of low or high temperature to ripeness. Iri 327 is higher than Jinheung.. The plot of SZ8028+ABA or Dachigaren applied is higher than SZ8028 or control at 0-20% of sterile. Percentage of hulled rice above 2.0mm was increased 87.6% of Dachigaren, 88.7% of SZ8028 90.2% of SZ8028+ABA compared with 83.4% of control.

• The Journal of the Korea institute of electronic communication sciences
• /
• v.18 no.2
• /
• pp.329-335
• /
• 2023

Avocado, a superfood selected by Time magazine and one of the late ripening fruits, is one of the foods with a big difference between local prices and domestic distribution prices. If this sorting process of avocados is automated, it will be possible to lower prices by reducing labor costs in various fields. In this paper, we aim to create an optimal classification model by creating an avocado dataset through crawling and using a number of deep learning-based transfer learning models. Experiments were conducted by directly substituting a deep learning-based transfer learning model from a dataset separated from the produced dataset and fine-tuning the hyperparameters of the model. When an avocado image is input, the model classifies the ripeness of the avocado with an accuracy of over 99%, and proposes a dataset and algorithm that can reduce manpower and increase accuracy in avocado production and distribution households.

• Journal of Plant Biology
• /
• v.27 no.3
• /
• pp.179-189
• /
• 1984

Durch vergleichende Untersuchungen von Ribes nigrum L. var. 'Rosenthals Langtraubige Schwarze' zwischen $prim\"{a}rem$ und $sekund\"{a}rem$ Jugendstadium (P.J. und S.J.) eine vertiefte Einsicht in die beiden zeitlich unterschielich langen $Entwicklungsabl\"{a}ufe$ zu bekommen und auf diese Weise bessere Ansatzpunke $f\"{u}r$ die Regulierung der $Bl\"{u}tc-nknospeninduktion$ zu gewinnen, war das Ziel vorliegenden Untersuchungen. Diese Untersuchungen $f\"{u}hrten$ zu den flogenden Ergebnissen: Die Dauer der Jugendphase von Ribes nigrum L. betrug bei den P.J.-Pflanzen ca. 7 Monate, bei den S.J.-Pflanzen ca. 5 Monate. Die $Bl\"{u}hreife$-(Ripeness to flower)-setzte bei den P.J.-Pflanzen erst beim 20. Nodium ein, bei den S.J.-Pflanzen bereits beim 5. Nodium. Das $f\"{u}hrte$ dazu, da${\beta}$ bei gleicher Nodienzahl die P.J.-Pflanzen weniger $Bl\"{u}te-nknospen$ angesetzt hatten als die S.J.-Pflanzen. Die erste $Bl\"{u}tenknospendifferenzierung$ setzte bei den P.J.-Pflanzen in der oberen Triebmitte etwa am 30. Nodium ein, beiden S.J.-Pflanzen bereits in der unteren Tricbmitte etwa am 20. Nodium. Bie den P.J.-Pflanzen waren die untersten 20. Nodien immer steril, $w\"{a}hrend$ bei den S.J.-Pflanzen $h\"{a}uflgsten$ an dem ersten Nodium $\"{u}ber$ der Basis fertil waren. In allen Versuchen hat sich gezeigt, da${\beta}$ der Wachstumsabschlu${\beta}$ -(Bildung einer Terminal Knospe)-, der bei Ribes nigrum L. durch Kurztag eingeleitet wird, bei den P.J.-Pflanzen langsammer als bei den S.J.-Pflanzen erfolgt. Dies $f\"{u}hrt$ dazu, da${\beta}$ die Pflanzen der $sekund\"{a}ren$ Jugendphase auf die photokybernetischen Stimulation empfindlicher reagieren als die der $prim\"{a}ren$ Jugendphase. Alle untersuchten Versuchsdaten $f\"{u}hren$ zu dem Schlu${\beta}$, da${\beta}$ die Wurzelgibberelline $(GA_n)$ keinen Einflu${\beta}$ auf die $Jugendsterilit\"{a}t$ ($Basissterilit\"{a}t$) haben. Aus den Untersuchungen geht hervor, da${\beta}$ die induktive Ma${\beta}$nahme zur Beschleunigung der $Bl\"{u}tenknospenbildung$ $f\"{u}r$ eine $Z\"{u}chtungsselektion$ erst dann eingesetzt werden sollen, wenn die P.J.-Pflanzen mehr als 20 Nodien ausgebildet haben.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.27 no.3
• /
• pp.268-275
• /
• 1982

This study was conducted to obtain basic informations for breeding and improving cultural practices of sesame (Sesamum indicum L.) through investigation of several agronomic characters of 82 major varieties plants in April 20, May 15 and June 20. Stem diameter and plant height were largest in early planting(April 20). On the contrary, they were smallest in late planting(June 15). Therefore, the later planting, the poorer the vegetative growth on the basis of stem diameter and plant height. Number of capsules per plant and number of grains per capsule were 88 and 54, respectively, in the early planting, while they were decreased to 25 capsules and 40 grains in late planting. The percentage of ripeness and 1000 grain weight 78 and 2.3g in the April 20planting while they were 58% and 2.1g in June 20 planting indicating the later planting, the lower the ripeness. Grain yield per m1 in April 20 and June 20 planting was 112 and 18g respectively. Consequently, grain yield significantly decreased as planting delayed. On the basis of the vegetative and reproductive growth, varieties could be classified into early, conventional, late and indetermediate planting adapted groups. The major yield components were highly and postively correlated with accmulated sunshine hours and temperatures confirming that grain yield was closely related with sunshine and temperature. Among the varieties tested, Gurye and Local 135 had more than 150 capsules. Haenam and Woogang had more than 75 grains per capsule. Since grain yield oflate planted sesame were significantly different among the varieties, breeding of sesame for after barly cropping would be more effective under late cultural condition of after barly.