• Food Science and Preservation
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• v.5 no.2
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• pp.105-110
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• 1998

To find out suitable storage and marketing condition, northern type 'seosan' garlic was stored for 3 months at controlled atmosphere(CA), modified atmosphere(MA), low(0~1$^{\circ}C$) and room temperature(20$\pm$5$^{\circ}C$), and then marketed at low(2~3$^{\circ}C$) and room temperature (20$\pm$5$^{\circ}C$)after storage. The physiological properties of garlic were investigated among treatments. The garlic respiration increased after 2 months at room temperature storage, which seem to be dormancy break time. During storage of garlic by CA, MA condition, sprouting and weight loss were prevented effectively by suppress of respiration, and hardness was maintained higher then those of the others. Decay rate occurred 8.1% at room temperature storage, 2% at MA storage but didn't occurred at CA and low temperature storages. When marketed at room and low temperature after storage, increment of respiration and sprouting were delayed, and changes of weight and hardness were low in garlics stored at CA and MA. Decay rate occurred high in garlics stored at MA and room temperature.

• Food Science and Preservation
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• v.5 no.2
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• pp.111-117
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• 1998

Biochemical property changes of garlic during various storages and marketing after storage were investigated. Content of enzymatic pyruvic acid increased by room and low temperature storage but decreased by CA and MA storage. Fructan contents decreased rapidly by low temperature storage, but restrained decrement by CA and MA storage. Free sugar increased during storage, but did slowly by room temperature storage. Green pigment development was observed when garlics stored for 90days at low temperature were processed into crushed form. This discoloration was small for garlics stored in CA and MA, and never occurred for room temperature stored garlics. When marketed after storage, content of enzymatic pyruvic acid decreased in garlic stored in room and low temperature storage, but increased in garlics which decreased during CA and MA storage. Fructan contents deceased but free sugar contents continuously increased with marketing period. Green pigment development decreased in crushed garlic after 30days at room temperature marketing, but increased in low temperature marketing with marketing time progress.

• Food Science and Preservation
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• v.3 no.2
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• pp.155-170
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• 1996

In order to determine the physiolosical characteristics of plum fruits(Oishi wase) during maturation and guilty according to temperature after harvest, (2-chloroethyl) phosphonic acid(ethphon) 390ppm was sprayed on plum tree 11days before commercial matuarity in Suwon area. And also this study was acted to investigate fruits quility(Formosa) influenced by temperature(room, low) and polyethylene films(0.03, 0.06, 0.1mm), 1. Effect of ethphon on the fruits maturation and fruits(Oishi wase) quility according to temperature ofter harvest. Ethephon stimulated fruits ripening but the firmness was reduced rapidly. Soluble solids and titratable acidity was not very different than each treatment. Carbon dioxide and ethylene production were advanced and the production peak were shown earlier by ethephon treatment as compared with control fruit. Anthocyanin development was enhansed rapidly by ethephon treatment but it exerted a bad influence on fruits color after harvest, The soluble sugars in fluits were mainly glucose, sucrose, and fructose. Those content were higher in treated fruit than control. The organic acid was mainly malic acid. The shelf life was less than about 5days at room temperature and about 10 days at low temperature. 2. Fruits(Formosa) quility as affected by polyethylene film bagging. The polyethylene films well maintained the firmness both room and low temperature. Low temperature was more effective in maintaining titratable acidity than room temperature, especially polyethylene films. On the Other hand, soluble solids content was not shown wide differance between room and low temperature. Polyethylene film showed a high resperation rate, the rate was higher at room temperature than low temperature and thicker films revealed higher rate. Otherwise, ethylene production was low in all treatment Polyethylene film inhibited the coloration of fruits, decreased anthocyanin content. Fruits coloration delayed by low temperature in control. The shelf life of plum fruits was about 6 days at room temperature and 13 days at low temperature in control Polyethylene film had no advantage on shelf life both at room and low temperature.

• Korean journal of food and cookery science
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• v.10 no.4
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• pp.405-411
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• 1994

This study was conducted to know the quality of chou made with flour pastes which were stored at different conditions of quick freezing, slow freezing, cold and room temperature. Also, this study included investigation of the chou properties such as expansion, sensory evaluation, degree of gelatinization, and physical and structural properties of paste were observed. There were not significant differences m diameter, height, volume, appearance, hollow formation, and sensory evaluation between the chou made with the paste stored at freezing condition and chou directly baked after pasting. Quick and slow freezing storages did not significantly affect the properties of chou, and the same results were obtained among the chou made with pastes thawed at room temperature and in microwave ovenrange. The chou of pastes stored at room temperature and in microwave ovenrange. The chou of pastes stored at room temperature and stored in refrigerator showed lowed expansion and value of sensory evaluation than those of frozen pastes. The paste stored at room temperature had the lowest hardness and viscosity compared with the other storage conditions. According to the observation of light microscope. the lipid bodies of the paste of freezing storage smaller those of the room temperature and refrigerator storage. The expantion of chou made with paste stored at room temperature was greatly decreased due to the high coalescence of lipid bodies, and also the paste components such as lipid, starch granule gluten at room temperature had inferior dispersion condition. The general tendency of the degree of gelatinization of chou were low in all treatments of paste. The values were 23.5%~46.0% in freezing, 77.3% in room temperature, 68.7% in directly baked after pasting, and 61.0% in cold storage, respectively. The formation and the taste of chou made with frozen paste were similar to those of chou directly baked pasting.

• The Journal of Korean Medicine
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• v.39 no.1
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• pp.22-34
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• 2018

Objectives: The purpose of this study is to investigate changes of the marker compounds and anti-inflammatory effect of Gamisoyo-san decoction (GMSYS) depending on storage temperature and periods. Methods: GMSYS was stored at room temperature or refrigeration for 12 months. According to storage temperature and periods, pH and sugar content of GMSYS were measured. To determine the marker compounds of GMSYS, high-performance liquid chromatography analysis was performed. To estimate the anti-inflammatory effect of GMSYS, LPS-induced pro-inflammatory mediators and cytokines were measured in RAW 264.7 cells. Results: There was no change in pH and sugar content depending on storage temperature and periods of GMSYS. The contents of gallic acid and mangiferin in both of room temperature and refrigerated decoctions reduced with increasing storage periods. Chlorogenic acid was time-dependently decreased in case of stored at room temperature. GMSYS significantly inhibited the LPS-induced production of nitric oxide, prostaglandin $E_2$ ($PGE_2$) and IL-6 in RAW 264.7 cells. These effects equally maintained up to 3 months at both of room temperature and refrigeration. Since 4 months, the inhibitory effect of GMSYS on LPS-induced $PGE_2$ production was time-dependently reduced, and the decrease in $PGE_2$ inhibitory effect of decoction stored at refrigeration was lower than that of stored at room temperature. Conclusions: Our results indicate that the anti-inflammatory effect of GMSYS are maintained up to 12 months, but it shows optimal efficacy up to 3 months. It is recommended to store in a refrigeration for short periods since some components decrease as storage periods becomes longer.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.288-288
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• 2017

The seeds of soybean (Glycine max) were treated with different storage temperature for this study. The seeds of 3 accessions of soybean varieties in aluminum foil pack were used as materials. Storage temperature applied were $-18^{\circ}C$ and room temperature and seed banking (input after 3 days from output) frequencies were every 1, 6, and 12 month respectively for 9 years of storage period. As results seed banking frequency no affected to germination rate and seed moisture contents at $-18^{\circ}C$ storage room for seeds of soybean after 9 years. Germination rate of soybean seeds was changed from 96.2 % to 95.6 % averagely after 9 years of freezing ($-18^{\circ}C$) storage period. There were no differences in decreasing rate by number of seed banking frequency in soybean seeds. On the other hand, at room temperature germination rate of soybean seeds was decreased from 96.2 % to 27.3 % after 9 years which was decreased sharply to 55 % of initial viability after 6 years. The average rate of annual decrease of germination rate in soybean seeds was 38 % of initial viability at room temperature. Initial moisture contents of soybean seeds were 7.3 % and changed to 7.1 % at $-18^{\circ}C$ while it changed from 7.4 % to 7.0 % at room temperature after 9 years of storage period.

• Journal of Biosystems Engineering
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• v.39 no.4
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• pp.336-344
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• 2014

Purpose: In this study, the effect of milling on paddy rice stored at low temperature, the changes in grain temperature of bulk storage bags exposed at room temperature, the post-milling water content of paddy rice, the whiteness of rice, and the rate of pest incidence were investigated and data were analyzed. Methods: Changes in temperature inside the bulk storage bags kept at low temperature and grain temperature after exposure to room temperature were measured. Experiments were conducted for identifying the reasons of post-milling quality changes in paddy rice stored at low temperature. Results: It was determined that a short-term increase of water content in paddy rice was directly related to surface condensation, and that rice should be milled at least 72 h after removal from low-temperature storage, in order to completely eliminate surface condensation of paddy rice kept in bulk storage bags. It was observed that post-milling quality of rice changed, but water content was maintained at high levels for more than 18 d in rice that was milled when condensation occurred, regardless of paper or vinyl packaging. Rice whiteness rapidly decreased in rice that was milled when condensation occurred, regardless of packaging, while rice that was milled 72 h or more after removal from low temperature storage did not show any significant changes in whiteness. No pest incidence was observed up to 12 d after removal from low temperature storage, regardless of packaging. Starting at 18 d, after removal from low temperature storage, rice that was milled when condensation occurred, was affected by pests, while 24 d after removal from low temperature storage, all portions of rice were affected by pests. Conclusions: Our results suggest that changes in post-milling quality of rice could be significantly reduced by exposing paddy rice to room temperature for at least 72 h before milling, in order to allow the increase of grain temperature and prevent surface condensation.

• Korean Journal of Plant Resources
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• v.25 no.5
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• pp.591-595
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• 2012

This study was conducted to investigate the possibility of changes in onion (cv. 'Turbo' and 'Changnyongdaego') bulb quality during storage at room and cold temperature. Increased weight loss was found in the onion bulb stored at both cold and room temperature conditions. 4% weight loss was found in bulbs stored at room temperature and 2% at cold storage as compared to fresh cultivated onion bulb; after three months. Initially, there was no significant difference in the firmness of bulbs between cultivars and storage conditions. Hunter a value of bulb stored at room temperature was higher than the value of bulb stored at cold temperature. 27% and 7.9% decay was found after three months in 'Changnyongdaego' and 'Turbo' cultivars stored under room temperature condition respectively. In contrast, only 2% decay was noticed in both cultivars stored at cold storage condition. Hunter L value of onion bulb gradually decreased in both room and cold temperature storage conditions. In conclusion, quality of onion bulb can be maintained until three months. For long term storage and quality maintenance, under room temperature conditions a resistance cultivar should be selected.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.12
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• pp.1703-1708
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• 2009

Deproteinization has been recognized as a prerequisite for amino acid analysis of plasma samples. For plasma stored at room temperature, delaying deproteinization for 30, 60 or 120 minutes did not result in significant changes in the mean CV (coefficient of variation), which ranged from 4.4 to 5.6%. However the mean CV of aspartic acid, ${\alpha}$-aminoadipic acid, alanine and lysine was about 10%. When the plasma was stored frozen at -20${^{\circ}C}$, the CV was increased at 0 and 120 minutes after thawing, to 12.4% (range, 4.1 to 35.3%) and 8.0% (2.5 to 30.7%), respectively. The concentrations in plasma during storage at room temperature of all the amino acids analyzed showed significant changes. In plasma stored for 30 minutes at room temperature, 17 amino acids increased in concentrations and two decreased. Extending this period to 60 or 120 minutes increased the instability as compare to the reference group. Storing plasma at -20${^{\circ}C}$ for 2 weeks resulted in significantly greater changes in the amino acid concentrations than at room temperature. On extending the storage time at room temperature, after thawing, to 30, 60, and 120 minutes, 21, 20, and all 22 amino acids respectively changed significantly (p<0.01). The present study indicates that methodological errors occur in the concentrations determined for all amino acids when plasma is left at room temperature. The storage of frozen non-deproteinized plasma accompanied more significant changes in most amino acid concentrations and thus should be avoided. Deproteinization should be performed as soon as possible after plasma collection.

• Journal of Environmental Health Sciences
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• v.41 no.6
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• pp.438-448
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• 2015

Objectives: This study was performed to examine the effects of storage time and temperature and their interaction on the hygienic quality parameters of shell eggs. Methods: Eggs from 40-week-old Hy-Line Brown hens were sampled immediately after being laid and subjected to storage periods of four weeks at a refrigerated temperature ($4-5^{\circ}C$) or room temperature ($13.0-19.7^{\circ}C$). Interior/exterior qualities were examined every one week. Results: Weight loss was 2.4-3.1%. The initial specific gravity of the eggs was maintained until one week at both temperatures. Air cell size exceeded 4 mm when stored for one week at room temperature, and two weeks at refrigerated temperature. Albumen index and Haugh unit were significantly decreased at both temperatures after one week (p<0.001). Rapidly increased pH of the albumen with one week of storage was observed, regardless of temperature (p<0.001). Extension of the storage for up to four weeks at room temperature resulted in remarkable deterioration of eggshell quality and instrumental color as redness (a). Air cell size, albumen and yolk indices, Haugh unit, pH of albumen and yolk were found to be influenced by storage time and temperature (p<0.001). Interaction effects between storage time and temperature were also significant for air cell size, pH of albumen and yolk (p<0.001). Conclusion: The results suggest that air cell size and pH of albumen and yolk were important parameters influenced by storage time and temperature in shell eggs. Storage time was more influential for air cell size, and temperature for the pH of yolk. Both variables almost equally influenced the pH of albumen.