• Journal of Bio-Environment Control
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• v.29 no.1
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• pp.62-72
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• 2020

The purpose of this study was to investigate the quality characteristics of ripe fruit based on harvest date and to examine the ripening phase of 'Seolhyang' strawberry suitable for room temperature, cold-chain, and low temperature distribution. The strawberries were harvested six times between December 20 to May 9. The appropriate maturity of strawberries is characterized by the firmness of approximately 2.9-3.0 N, and SSC remained above 8.6 °Brix until March and declined after April. The quality index values that determine the maturity stage of strawberries should be red color, Hunter a value ranging from 32 to 37, and hue angle of 36-45℃. For the after-ripening experiment, the progression rate of the ripening stage determined based on strawberry color was 10%/day at room temperature, 5%/day at 10-12℃, and 3%/day at 5℃. Thus, strawberries should be harvested at 80% coloring stage for distribution at room temperature and at least 90% for low temperature storage to maintain the merchantability. Besides, strawberries harvested at 70% coloring stage at room temperature and strawberries harvested below 80% coloring stage at low temperatures below 5℃ had lost commercial value before reaching 100% coloring stage.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.33 no.3
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• pp.298-308
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• 1988

This study was carried out to get infirmation for the breeding varieties and developing the cultural methods with representative 32 cultivars which were diffused from 1900 to 1982 and two cultural methods which were old one i.e., low dressing and late planting and modern one i.e., medium dressing and early planting. Duration of transplanting between cultural practices were 15 days but the duration of heading date were 5days. Panicle projecting duration was 5-10 days in all cultivars, especially, it is 5 days in early maturing varieties, 6-7 days in medium maturing varieties and 7-10 days in late maturing varieties. Periods from transplanting date to effective ripening date were 99.8 days in low dressing and late planting method, 106.2 days in modern one but the periods from heading date to effective ripening date were 31.4 days in low dressing and late planting method, 30.2 days in modern one. Ripening speed was very active from 5 to 10 days after heading and the daily increase of 1000 grain weight was from 847.8mg to 1130mg in that time and it slightly increased from 5 to 35 days after heading in Japonica varieties but increased after heading and suddenly decreased at 30 days after heading in Indica/Japonica varieties. Meteorological factors (temperature and amount of solar radiation) were positively correlated with the ripening speed but negatively correlated with the period of physiological and effentive ripening.

• Journal of Microbiology and Biotechnology
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• v.27 no.9
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• pp.1566-1575
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• 2017

MicroRNAs (miRNAs) are abundant in bovine milk and milk derived from other livestock, and they have functional roles in infants and in the secretion process of mammary glands. However, few studies have evaluated miRNAs in dairy processes, such as during cheese making and ripening. Thus, we investigated the characteristics of milk-derived miRNAs during the manufacturing and ripening of Camembert cheese as well as the microbiota present using the quantitative reverse transcription polymer chain reaction (RT-qPCR) and 16S rRNA pyrosequencing, respectively. Pyrosequencing showed that the cheese microbiota changed dramatically during cheese processing, including during the pasteurization, starter culture, and ripening stages. Our results indicated that the RNA contents per $200mg/200{\mu}l$ of the sample increased significantly during cheese-making and ripening. The inner cheese fractions had higher RNA contents than the surfaces after 12 and 22 days of ripening in a time-dependent manner (21.9 and 13.2 times higher in the inner and surface fractions than raw milk, respectively). We performed a comparative analysis of the miRNAs in each fraction by RT-qPCR. Large amounts of miRNAs (miR-93, miR-106a, miR-130, miR-155, miR-181a, and miR-223) correlated with immune responses and mammary glands were present in aged cheese, with the exception of miR-223, which was not present on the surface. Considerable amounts of miRNAs were also detected in whey, which is usually disposed of during the cheese-making process. Unexpectedly, there were no significant correlations between immune-related miRNAs and the microbial populations during cheese processing. Taken together, these results show that various functional miRNAs are present in cheese during its manufacture and that they are dramatically increased in amount in ripened Camembert cheese, with differences according to depth.

• Korean Journal of Food Science and Technology
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• v.50 no.6
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• pp.697-700
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• 2018

This study investigated changes in amygdalin of maesil liqueurs during leaching and ripening, and their qualities during ripening. Maesil was leached at $24^{\circ}C$ for 3 months in a commercial soju (30% alcohol). During leaching, amygdalin contents dramatically increased by 1 month, remained at a plateau by 2 months, and then decreased at 3 months. Once completion of leaching, maesil liqueurs were ripened for 3 months together with maesil (ML1) and maesil flesh itself (ML2), and without maesil (ML3). During ripening, amygdalin contents significantly decreased for all treatments, and the reduction in amygdalin rapidly proceeded in the order: ML2>ML1>ML3. Alcohol contents decreased for ML1 and ML2, while remained constant for ML3. Their pH and titratable acidity observed only subtle changes, and their color became increasingly darker. Overall results suggested that the long-term ripening of maesil liqueurs containing maesil or maesil flesh (without seeds) may resolve the concern on their amygdalin toxicity.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.66 no.1
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• pp.1-7
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• 2021

The processing of rice is one of the measures to expand the scope of rice use in response to the decrease in rice consumption. Since the main ingredient of rice processing is rice flour, "rice flour varieties" have been bred with the aim to improve the productivity and quality of rice flour. In order to study the variation in the ripening characteristics of rice flour varieties with respect to temperature, the average temperature after heading date was set at 28℃ (33/23℃), 22℃ (27/17℃), and 18℃ (23/13℃) inside the phytotron. We used Saenuri as non-glutinous rice variety, Seolgaeng as soft-type rice flour variety, and Baromi2 as powdered rice flour variety. At high temperatures (28℃), the grain weight of Baromi2 decreased by 21%. Its starch content also decreased by more than 10%, which was significantly lower than that of Saenuri and Seolgaeng. At low temperatures (18℃), the grain weight and starch content slightly increased or were similar in all varieties. An analysis of changes in the grain weight due to effective accumulated temperature through the sigmoid function showed that the velocity of grain-filling slowed significantly when Baromi2 was exposed to low temperature during the ripening stage compared to the other varieties. Therefore, the transplanting time of Baromi2 should be delayed to avoid high temperatures during the ripening stage. However, because the ripening period is not properly secured under low temperature conditions, grain filling may not be sufficient.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1731-1736
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• 2014

The quality characteristics, enzyme activity, and antioxidative activity of fermented wild grass juices were investigated during fermentation and ripening for 6 months. Fermented wild grass juice was prepared from wild grasses (Oenothera biennis, Portulaca oleracea, and Rhus verniciflua) and sugar. Wild grasses and sugar mixed at the same ratio (1:1, w/w) and ripened at $20^{\circ}C$ for 3 months after fermentation for 3 months at $20^{\circ}C$. The $^{\circ}Bx$ of all fermented wild grass juices (FWGJ) decreased during fermentation. The pH of all FWGJ decreased gradually during fermentation and did not show any significant difference during ripening. Viscosity of FWGJ increased during fermentation but decreased during ripening periods in all tested samples. Total viable cell of FWGJ decreased after fermentation for 1 month, whereas lactic acid bacteria were not detected during fermentation. Enzyme activity was lower than 1 unit during fermentation and ripening period in all tested FWGJ samples. Enzyme activity of commercial FWGJ (Acanthopanax sessiliflorum, Oenanthe javanica, Plantago asiatica L., Platycodon grandiflorum, Orostachys japonicus A.) showed lower activity of 1 unit following invertase, cellulase, and amylase activity.

• Journal of Animal Science and Technology
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• v.54 no.1
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• pp.23-28
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• 2012

The effects of adding fish surimi to Gouda cheeses on quality characteristics during ripening were investigated. Cheese samples were prepared with 1.0% fish surimi, changes in chemical composition, lactic acid bacterial population, pH, non casein nitrogen, non protein nitrogen, water-soluble nitrogen, were monitored every 3 weeks during ripening. The electrophoresis patterns of cheese protein and the consumer's sensory evaluation test of Gouda cheese added with fish surimi also were analyzed. Slightly higher amounts of moisture, crude ash, crude protein, and crude fat were observed in the cheese supplemented with the fish surimi compared to the control cheese. The results suggested that the Gouda cheese prepared with fish surimi did not affect appearances or consumer's sensory characteristics of the cheeses.

• Food Science of Animal Resources
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• v.42 no.3
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• pp.504-516
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• 2022

This study aimed to investigate the effect on the chemical quality of whey and Ricotta obtained from ewes fed a red grape pomace (GP) dietary supplementation. The analyses were performed on whey, before and post Ricotta cheese-making, and in Ricotta after 1 (T1) and 5 (T5) d of ripening at 4℃. Moreover, fatty acid profile of whey before ricotta (WBR) cheese-making and Ricotta T1 of ripening and volatile profile of Ricotta T1 and T5 were investigated. The diet did not affect whey and Ricotta lipid content, conversely, significant variations were instead observed with regard to color. A lower amount of total phenolic compounds was found in WBR cheese-making, on the contrary, an opposite trend was highlighted in Ricotta T1 although no variations in antioxidant properties were detected. Moreover, GP modified fatty acid profile of whey and Ricotta but did not have any effect on protein profile of the main whey protein. The reduction of hexanal in Ricotta during the ripening suggest a better oxidative stability. The obtained results therefore suggested that the GP inclusion in the ewes diet, while modifying some chemical parameters, did not induce negative effects on the characteristics and quality of dairy by-products.

• Food Science of Animal Resources
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• v.18 no.1
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• pp.81-87
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• 1998

the objective of this study was to develop the Korean style fermented sausage by addition of Korean native spices(Mugwort Artemisaia asiatica ;pine needles pinus thunbergii ; Japanese pepper Zanth-oxylum prperitum ; Arrowroot pueraria hirsuta) instead of foreign-original spices(white pepper corian-der)pH of all sausages was lowered rapidly during ripening. pH reductio of sausages with foreign spices was mere rapid than that with Korean native spices except for the sausages with all mixtured Korean native spices. Aw was not affected by differentiated spices. The "a" value among Hunter Color Value of sausages that produced with mixed Korean native spices was higher than sausages with foreign spices Lactic acid bacteria rapidly increased and reached to 108cfu/g after 2 days of ripening. Korean native spices used to this work did not inhibit the inhibit of lactic acid bacteria in fermented sausages but enterobacteria did not detected after 10 days of fermentation in the sausages with mixed Korean native spices.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.75-80
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• 1987

For the manufacture of soybean cheese, curds were made from soy milk using either lactic starter or CaCl$_2$and ripened for 3 weeks. When papain was added during ripening, the amout of soluble protein increased. The yields of 3 soybean cheese were 76~88%, indicating that considerable loss of soy protein did not occur during the processing. During the period of ripening the change of moisture content was about 1 n. Total acidity of 3 soy cheese increased, demonstrating the production of lactic acid through lactic fermentation. Texture determined by Instron showed that 3 soy cheese had their own characteristic texture profile curve and that the cheese without papain treatment received the highest textural parameters. 3 manufactured soy cheese received 3-4 (good-very good) sensory scores in appearance, flavor and texture. General acceptibility of 3 cheese were evaluated as desirable or very desirable.