• The Korean Journal of Mycology
• /
• v.38 no.2
• /
• pp.120-124
• /
• 2010

This study was carried out to investigate interaction between mushroom mycelium and microorganisms in cotton waste media for the shelf cultivation of oyster mushroom. Two oyster mushroom farms was selected for this experiment. One was good mushroom farm (farmhouse I) and the other failed mushroom farm (farmhouse II). In farmhouse I, the inhibition microorganisms were higher toward the end of growth stage than the early stage, but the result of farmhouse II was opposite. Effects of the mycelium growth on plate culture showed same results on mushrooms as the earlier one. And the mycelium growth was influenced by secretory materials of microorganisms. Among of the isolates, Only few microorganism had inhibitory effects on either P. tolaasii or T. harzianum causing the disease of oyster mushrooms. But more microorganisms had inhibition effects on P. agarici.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.19 no.1
• /
• pp.35-41
• /
• 2013

This study investigated the effect of functional MA films (FMA) incorporated with zeolite powder treated with 1 N HCL solution and anti-fogging agent on the freshness extension of Satsuma mandarin. Preference, weight loss, total ascorbic acid, sugar content, titratable acidity and gas composition in package of Satsuma mandarin were evaluated during storage at $15^{\circ}C$. After 120 days of storage, the weight loss of mandarin packed with LLDPE film (control, L) was 1%, FMA film (CA) was 1.6%. Total ascorbic acid content of Satsuma manderin in control was 19.97 mg%, those of CA was 24.25 mg%. The titratable acidity of Satsuma manderin in CA was higher than that of control, while soluble solids content of CA was lower than that of control after 120 days. Ethylene gas content of control was 89.5 ppm and those of CA was 73.6 ppm after 120 days. Quality of Satsuma mandarin packed with CA was better than that of control. It was verified that shelf-life of Satsuma mandarin in control was 100 days and those of CA film was 130 days. Quality of Satsuma mandarin was few different between treated with anti-fogging agent and non-treated, but commodity of film treated with anti-fogging agent was considered better than that of non-treated.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.19 no.1
• /
• pp.7-10
• /
• 2013

A packaging system integrated in primary and secondary packages to deliver consumers fresh peach in the produce supply chain was designed and its effectiveness on quality preservation was tested. The master packaging system was designed to contain 6 individual polypropylene film (PP, $30{\mu}m$ thickness) packages of 300 g peach fruit inside $35{\mu}m$ thick low density polyethylene (LDPE) bag located in a corrugated paperboard box. As a variable to attain the desired package atmosphere around the fruit during cold storage and subsequent retail display at higher temperature, different numbers (1, 3 and 7) of microperforations in $59{\mu}m$ diameter were tested on the individual PP packages. As control treatment, six fruits were placed without wrapping in a corrugated paperboard box. During the storage at $5^{\circ}C$, the control and individual packages were periodically separated from the box or master package, moved to the simulated retail shelf conditions of $20^{\circ}C$ and then stored for 3 more days with package atmosphere and fruit quality being measured. The package with 7 microperforations was the best in the ability to attain beneficial MA of 6~10% $O_2$ and 11~19% $CO_2$ around the fruit during the chilled storage at $5^{\circ}C$ and simulated retail display at $20^{\circ}C$. Packages with smaller number of microperforations resulted in anaerobic atmosphere at the low temperature storage and/or the subsequent high temperature display. Compared to control, all the treatments with master packaging system gave better retention of fruit firmness with significantly less weight loss.

• 한국해양학회지
• /
• v.3 no.2
• /
• pp.55-62
• /
• 1968

The distributions of average water color and the transparency in the seas around Korea show two patterns: the one is the East Sea and the South Ses, the other is the Yellow Sea. In the East Sea and the South Sea, the water colors C$\sub$E/ in Forel scales change from green to greenish blue with distance x in miles from the seashore, an average color is bluish green, 3.7 in Forel scales, and the relationship is given by C$\sub$E/ = 5e$\^$-0.056.root.x; an average transparency is 15m and the transparency T$\sub$E/ shows following formula with distance x, E$\sub$E/=0.9.root.x+10. In the Yellow Sea, the water color C$\sub$Y/ changes from green yellow to bluish green with distance, an average color is light green, 5.6 in Forel scales, and the relationship is given by C$\sub$Y/= 8.5e$\^$-0.086.root.x; an average transparency is 7m, the farther it is from the seashore, the deeper transparency T$\sub$Y/ is as following, T$\sub$Y/=1.2 .root.x+1. Along the seashore, the transparency T$\sub$Y/ is only 10% that of the East Sea and the South Sea. The distributions of the water color and the transparency by depth change in values within the continental shelf. The water color in Forel scales decreases with the distance from the seashore and depth; the transparency increases with the distance and depth. They are caused by suspended particles, especially suspended clay, and it is the major factor in the change in color and transparency, particularly in the Yellow Sea. In September, the sea water is the clearest in the seas around Korea, transparency shows the maximum and water color the minimum in forel scales. The water color shows green yellow when transparency is 1m, green at 10m, and greenish blue at 20m. the relationship between the water color and the transparency shows an exponential distribution as following, C=9e$\^$-kT/, k=0.0625m$\^$-1/. This formula agrees with calculated formulas between the water color and the transparency from the emprircal formulas C$\sub$E/ and T$\sub$E/, C$\sub$Y/ and T$\sub$Y.

• 한국해양학회지
• /
• v.26 no.3
• /
• pp.204-222
• /
• 1991

The annual cycles of plant major nutrients and dissolved oxygen in a nutrients-rich semi-enclosed coastal inlet, chinhae Bay, of the southern coast of the Korean Peninsula are first presented. The water column of the bay is stratified during summer (April-late September) and well0mixed during winter (October-March). During the summer stratification period, dissolved oxygen contents exceed 400uM in the surface but diminish to less than 50uM in the near bottom waters, which often results in an anoxic environment in the inner part of Chinhae Bay. After the breakdown of the stratification in October, dissolved oxygen concentration remains undersaturated until February. The evidence of allochthonous input of N-nutrients throughout the year is readily seen in the water column: however. crude budget calculations show that the nutrients are efficiently utilized within the bay ecosystem, and that export of the nutrients from the bay to the shelf must be negligible. There is no sign of the enrichment of the nutrients in the water column. The eutrophication phenomenon sensu stricto is not observed in chinhae Bay. Using the standing stock of dissolved oxygen and estimation of the oxygen fluxes across the air-sea boundary, a benthic oxygen respiration rate during winter is estimated conservatively at 21-24 mmol Cm/SUP -2/d/SUP -1/. this oxygen respiration rate accounts for about 20% of the total phytoplankton production in winter.

• Korean Journal of Food Science and Technology
• /
• v.9 no.1
• /
• pp.13-18
• /
• 1977

In order to improve the storage ability of Spur Red Delicious apple, calcium ingredients were applied to the apple tree during the growing period, and then the effects of calcium on appearances and respiratory activity of harvest apples were investigated during the storage period. The results of this work were summarized as follows: 1. The freshness of apples treated by calcium compounds reached $73{\sim}78%$, but that of control group was 68% by March of next year. 2. The respiratory rate of the apples that had been applied the high concentration of ammonium sulfate in field during the growing period, was accelerated rather than control group, and that of calcium treatment groups was continuously inhibited during the storage period. 3. The direct foliar application of calcium compounds in the field was more effective than dipping apples in calcium chloride solution for better quality and improving storage ability after harvest. 4. The freshness and hardness relatively not much decreased in calcium treatment groups even after 5 month storage.

• Korean Journal of Food Science and Technology
• /
• v.42 no.2
• /
• pp.190-197
• /
• 2010

Changes in the quality of buckwheat sprout treated with organic acid solutions such as ascorbic, citric and acetic acid were examined during storage in order to judge the feasibility of acid dipping as a pretreatment for extending shelf-life. Quality attributes of buckwheat sprout stored at $5^{\circ}C$ were measured in terms of microbial cell count, moisture content, soluble solids content, chromaticity, and sensory evaluation over different storage times. For microbial growth inhibition, combinations of 0.05% acetic acid and 0.5% citric acid or 1% ascorbic acid and 0.5% citric acid were more effective than other treatments. Slight changes were observed in moisture content among the treatments, whereas soluble solids content of each treatment was increased during storage. In chromaticity, the Hunter's a value of buckwheat sprout treated with acetic acid alone or acetic acid combinations showed the largest increase. Dipping treatment with ascorbic acid and citric acid produced only slight changes in color of the sprout. In the sensory evaluation of discoloration (head, stem and root), wilting and overall quality, ascorbic acid and citric acid treatments gave the highest scores. These results suggest that dipping treatment of buckwheat sprout with citric acid can confer more positive effects on storage stability than others.

• The Korean Journal of Food And Nutrition
• /
• v.17 no.4
• /
• pp.405-411
• /
• 2004

The sensory properties in Alaska pollack sikhae were compared in 3 different temperature conditions, 5$^{\circ}C$, 20$^{\circ}C$ and alternating temperature(stored at 5$^{\circ}C$ after 10 days of fermentation at 20$^{\circ}C$), respectively, during fermentation. The change of instrumental texture including hardness, cohesiveness, adhesiveness and chewiness increased and/or decreased without significant difference in the sikhae fermented at 5$^{\circ}C$ during fermentation. Three profiles, hardness, chewiness and cohesiveness in the sikhae fermented at 20$^{\circ}C$ increased up to 12 day and then decreased, whereas those in alternating temperature decreased significantly. From the acceptance test during fermentation, sikhae products fermented for 14 days at 5$^{\circ}C$, 9 days at 20$^{\circ}C$ and 13 days at alternating temperature were superior in sensory properties. The score more over 5 point in overall acceptance was maintained until 14 days in 5$^{\circ}C$, 9 days in 20$^{\circ}C$ and 13 days in alternating temperature, respectively, and particularly, alternating temperature condition was superior to the different temperature conditions. The sensory texture and overall acceptance had the high positive correlation with chewiness and taste, respectively. From the result of quantitative descriptive analysis, the intensities of acidic odor and taste in alternating temperature maintained and/or increased during 27 days of fermentation, whereas those in sikhae fermented at 5$^{\circ}C$ decreased. These results demonstrated that cold chain system such as alternating temperature was needed for shelf-life extension and producing of marketable Allaska pollack sikhae.

• Korean journal of food and cookery science
• /
• v.22 no.5 s.95
• /
• pp.728-735
• /
• 2006

This study investigated the development of health promoting high quality Mumalangi Kimchi. Angelica gigas Nakai leaves (AGL) were extracted with water and 70% ethanol, and the extracts tested for their electron donating ability (EDA), nitrite scavenging ability (NSA) and inhibitory effects on MDA and A549 cells. The EDA in 100-1,000 ppm water extracts from AGL ranged from 40 to 80%, but that of the ethanol extracts ranged from 37 to 81%. The NSA increased with increasing AGLconcentration in the extracts and decreasing pH. The NSA of the 1,000 ppm water and ethanol extracts from AGL were 29 and 35%, respectively, at pH 1.2. The inhibition ratios of the water and ethanol extracts from AGL on MDA cell growth were 35 and 32%, while those on A549 cell growth were 27 and 23%, respectively, at 1,000 ppm. After sun drying radishes for 15 hours, for the preparation of Mumalangi, the water contents were higher in summer radishes (39.5%) than fall radishes (32.6%) the color of summer radish also changed to brown. During storage of Mumalangi Kimchi, with the addition of 1-3% AGL, at 20?for 4 weeks, the yeast growth was inhibited. The shelf-life of Mumalangi Kimchi was extended by the addition of AGL. In the sensory evaluation of Mumalangi Kimchi, that with the addition 2% AGL had the highest scores for color, flavor, taste, texture, after taste and overall acceptability. Mumalangi Kimchi with the addition of 2% AGL had significant high scores for both taste and overall acceptability (p.0.05).

• Korean journal of food and cookery science
• /
• v.19 no.4
• /
• pp.463-469
• /
• 2003

This study was carried out to investigate the antioxidant activities of Dansam (S. miltiorrhiza). The Dansam (S. miltiorrhiza) was extracted with ethanol and methanol, and the extracts were fractionated with hexane, chloroform, ethyl acetate and butanol and water, in that order. The antioxidant activities of Dansam (S. miltiorrhiza) were determined by measuring the radical scavenging effects, using the 1, l-diphenyl-2-picryl-hydrazyl (DPPH) method. The electron donating ability was shown to be about 50% (IC50) at concentration of L-ascorbic acid, Dansam that reflected eliminatory effect by 50% were 9.48$\mu\textrm{g}$/$m\ell$, 8.28$\mu\textrm{g}$/$m\ell$, and l2.59$\mu\textrm{g}$/$m\ell$ respectively. According to the results of the above anti oxidation experiments, those for the group with the added Dansam showed a decreased oxidation, but the antioxidation increased with time. With a storage temperature of 60 C for 5 days, the acid value for the relative antioxidant activities were higher than in the Control group. The peroxide values for the relative antioxidant activities were also higher than in the Control group. The TBA values for the relative antioxidant activities were higher than in the Control group.