• Korean Journal of Plant Resources
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• v.31 no.3
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• pp.254-267
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• 2018

The phenotypic traits of 63 Asian plum varieties were investigated for three years to select those with superior qualities for breeding. Eight morphological characteristics of the flowers and fruits (e.g., stigma position, fruit skin, and flesh color) were evaluated. Phenological characteristics (e.g., blooming time and ripening time) were also monitored. Being useful traits for breeding, fruit quality factors (e.g., fruit weight, skin color, flesh color, soluble solids content, and titratable acidity) were evaluated as well. The majority of the fruits were cordate (36%) and circular (23%) in shape. Approximately 78% of the varieties showed a red skin color, whereas 67% had yellowish fruit flesh. Fruit ripening occurred from June 28th to September 5th, spanning 69 days. The average fruit weight and soluble solids content were 77.2 g and $12.2^{\circ}Brix$, respectively. Regarding correlations among the characteristics, the most significant correlation coefficients were for the ripening time and fruit size parameters. Such information of Asian plum varieties will be useful for future breeding programs.

• Korean Journal of Food Science and Technology
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• v.16 no.4
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• pp.443-450
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• 1984

Chemical and microbial changes during Kimchi (a group of Korean seasoned pickles) fermentation were carried out at various temperatures and salt concentrations. The time reaching optimum ripening of Kimchi varied depending upon fermentation temperature and salt concentration. At high temperature and low salt content Kimchi fermentation was faster than at low temperature and high salt content. The ratio of volatile to non-volatile acids reached its maximum at the optimum ripening time of Kimchi and decreased thereafter. Leu. mesenteroids, Lac. brevis, Lac. plantarum, Ped. cerevisiae, Str. faecalis and low acid producing Lactobacilli were isolated from Kimchi samples. However, the main microorganism responsible for Kimchi fermentation was Leu. mesenteroides and Lac. plantarum was the main acidifying organism. Total viable count increased rapidly in the beginning of fermentation and reached its maximum number at optimum ripening time and then decreased slowly as the acidity of Kimchi increased. While the total aerobic bacteria and fungi decreased during Kimchi fermentation, the yeast increased significantly at lower temperature.

• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.59-65
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• 1984

Effect of ripening methods and harvesting time on vitamin content of 5 tomato varieties was investigated in 1978 and 1979. Ascorbic acid content in the breaker ripened tomatoes was significantly higher than that in the vine ripened tomatoes, and the result was consistent for two consecutive years. Ascorbic acid content in the vine ripened tomatoes markedly increased as the season progressed, early harvested tomatoes containing significantly less ascorbic acid. Carotene content was not significantly affected by the ripening method. Higher carotene content, however, was observed for tomatoes harvested in the late season. This result could indicate the effect of temperature for carotenogenesis around the harvest time. Thiamin and riboflavin contents in the vine ripened tomatoes were significantly higher than those in the breaker ripened tomatoes in the 1978 season, but these differences were not observed in the 1979 season. Thiamin and riboflavin contents in the vine ripened tomatoes decreased considerably as the season progressed. Thiamin and riboflavin contents in tomatoes harvested in the early season were significantly higher than those in the mid and late seasons.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.1
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• pp.101-108
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• 1989

In order to determine optimal conditions for the preparation of Japanese apricot wine, the changes in major components were experimented during ripening. A weight was $18.3{\pm}2.57\;g$ at June 22 or so. Moisture was reached $92.1{\pm}0.17\;%$ at that time. Respiration amounts were decreased by degrees during the ripening of Japanese apricot but came near climacteric maximum state about June 22. pH was decreased from $2.76{\pm}0.025$ to $2.51{\pm}0.081$, titratible acidity was increased from $1.15%{\pm}0.083%$ to $1.39{\pm}0.061%$. Fe was detected most of all and Zn, Mg, Cu and Ca were checked by the next order in mineral contents. And the rate of mineral contents was decreasing phenomenon slightly with ripening. Total sugar, about June 8, was higher than any other time with $1.74{\pm}0.090%$ and reducing sugar was increased with similarly a tendency of total sugar. Malic and citric acid were much of organic acids. The content of malic acid was decreased greatly but ctric acid was increased during ripening.

• Journal of the Korea Furniture Society
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• v.19 no.6
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• pp.420-427
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• 2008

To study the suitability of chestnut as a cask for ripening traditional liquors, the absorption property for pure water, liquor with 30% alcohol content and ethanol with 95% alcohol content were investigated for five species. Oriental oak had the greatest amount of liquid absorption while chestnut had the smallest amount. The absorption amount linearly increased with increasing soaking time. The absorption amounts for each section were greatest in RT plane, and the difference between LR plane and LT plane was very small for all soaking conditions. The anisotropy of absorption amount for five species was greatest in Japanese cedar and was smallest in white mulberry on the whole. And the change of absorption amounts according to soaking conditions tended to decrease in softwoods and increase in hardwoods, and the difference among wood species was not clear. From this result, it was found that chestnut with a small absorption amount, regarding of soaking behavior, was a good material as a cask for ripening traditional liquors, whereas small diameter oriental oak with a great absorption amount was not suitable in this purpose.

• Food Science of Animal Resources
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• v.37 no.6
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• pp.833-839
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• 2017

In this study, the physicochemical and sensory properties of Gouda cheese supplemented with microcapsules of chili pepper extract were evaluated. Microcapsules of pepper extract were prepared by coacervation technique using gum acacia-gelatin wall and chili pepper oil core. Changes in pH, lactic acid bacteria (LAB) population, and free amino acid (FAA) content after supplementation of Gouda cheese with chili pepper capsules were monitored during ripening. Texture and sensory characteristics of the Gouda cheese ripened for 6 months were evaluated. The supplementation of pepper extract microcapsules (0.5% or 1%, w/w) did not influence the pH values and LAB content of the Gouda cheese (p<0.05) during the ripening period. While the content of total FAA increased with the ripening process in all the cheese groups (p<0.05), no significant difference (p<0.05) in the content of total FAA was observed among the sample groups at each time point. The addition of pepper extract microcapsules (1%, w/w) to Gouda cheese significantly decreased hardness (p<0.05) and negatively affected sensory attributes in terms of taste and texture (p<0.05). The results demonstrated that supplementation with 0.5% pepper extract microcapsules could provide additional bioactive ingredients, along with maintenance of the quality of Gouda cheese.

• The Journal of the Petrological Society of Korea
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• v.5 no.2
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• pp.161-167
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• 1996

The CSD (crystal size distribution) of diopside crystals in the calc-silicate hornfels of the Hwanggangni Formation intruded by the Cretaceous Daeyasan granite shows the patterns of continuous nucleation and growth. There is correlation between the distance from the intrusion contact and the slopes from the linear part of log(population density) vs. size diagrams. In the log(population density) vs. size diagrams of the samples systematically collected from the intrusion contact, two different groups are recognized; the slopes for the samples near the intrusion contact (horizontal distance from the contact less than 50m) are gentler (1500$cm^{-1}$) than those for the samples away from the intrusion contact (2500$cm^{-1}$, distance from the contact greater than 100 m). These differences may reflect the differences in growth rates and crystallization time, or the differences in diopside-forming reactions. All of the log(population density) vs. size diagrams show depletion of smaller crystals. The observed depletion may be due to Ostwald ripening or the changes in nucleation rates as the reactant phases diminishes. Similar grouping is also possible for the observed degree of depletion of smaller crystals; the depletion decreases with increasing distance from the intrusion contact, suggesting temperature-dependent rates of Ostwald ripening.

• Food Science and Biotechnology
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• v.14 no.3
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• pp.358-362
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• 2005

Eudragit E100 microcapsules containing nisin were prepared and employed to control the ripening of kimchi. The recovery yields of microcapsules without/with nisin ranged from 93.53 to 94.61 % and 92.85 to 94.09 %, respectively. The particle size of microcapsules decreased (>200 to $100\;{\mu}m$) as the amount of aluminium tristearate increased from 6.0 to 15 %. The microcapsules were morphologically spherical and possessed rough surface. Nisin was completely released from the microcapsules within a day at pH 3.0 and within two days at pH 4.0, 5.0, and 6.0, respectively, whereas half the amount of nisin was released at pH 7.0 within two days. During fermentation of kimchi with microcapsules containing nisin, the pH decrease was retarded which resulted in a constant pH of approximately 4.2. The pH of 4.2 was optimal for ripening of kimchi for a longer period of time when compared with samples without nisin.

• Korean journal of applied entomology
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• v.13 no.3 s.20
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• pp.135-139
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• 1974

A survey on rodent damage to ripening rice was conducted in Sep.-Oct. in 1973 in order to indentify the habitat type which has the greatest influence on rodent populations and damage problems. Total 109 paddies were examined in three geographical regions in central part of Korea including Kangwon and Kyoungki Provinces, which represents mountainous, coastal and rice plain lands. Sample paddies were selected according to the neighboring or surrounding habitats as farm villages, upland-crop fields, grassy river banks, forests and rice plains. Snap trapping was also conducted in each of habitats. In April, 1974, field trips were taken to representative parts of Korea visiting farmers and rural guidance officers involving more than 100 people for the information of existing local problems. The general damage of rice was considerably low in 1973 averaging $63\%$ in early ripening varieties and $0.26\%$ in standard varieties, white the average lost in 1971 was $14.2\%$ in early ripening varieties and $2.7\%$ in standard varieties. But the most of severe damages was occurred within 50 meters (practically none beyond 100m) of farm villages, caused mainly by Norway rat (Rattus rottfus Caraco) and striped field mouse (Apodemus agrarius). The examples of existing local problems confirmed that the rodent damage to field crops is closely associated with rodent populations that have survived the winter in and around farm houses and buildings.

• Proceedings of the Korean Society of Crop Science Conference
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• 2000.11a
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• pp.28-45
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• 2000

It was unusual crop weather for 1998 and 1999 compared with normal in Korea. The consecutive days of the optimum ripening period for rice plant that had daily mean temperature 21-23C for 40 days after heading, increased with long anomalies in 1998-99. The air temperature during ripening period was much higher than the optimum temperature and lower sunshine hour than normal in the local adaptability tests of newly developed rice lines during those years. In response of rice cultivation to warming and cloudy weather during crop season, the yield shall be decreased. Most scientists agree that the rate of heating is accelerating and temperature change could become increasingly disruptive. Weather patterns should also become more erratic. Agrometeorologists could be analyzed yearly variations of temperature, sunshine hour and rainfall pattern focused on transient agroclimate change for last a decade. Rice agronomists could be established taking advantage of real time agricultural meteorology information system for fertilization, irrigation, pest control and harvest. Also they could be analyzed the characteristics of flowering response of the recommended and newly bred rice cultivars for suitable cropping plan such as cultural patterns and sowing or transplanting date. Rice breeders should be deeply considered introducing the characteristics of basic vegetative type of flowering response like Tonsil rices as prospective rice cultivars corresponding to global warming because of the rices needed higher temperature at ripening stage than Japonica rices, photoperiod sensitive and thermo-sensitive ecotypes