• 한국식품과학회지
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• 제30권5호
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• pp.1140-1145
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• 1998

대황추출물, 황련추출물, 지르코니움계 은치환무기 이온교환체 등의 항균성 소재를 1% 농도로 함유시킨 LDPE 필름($O_2$, 투과도 : $68{\sim}80\;mL/m^2$ atm hr, $CO_2$ 투과도 : $304{\sim}360\;mL/m^2$ atm hr)을 사용하여 200 g 단위의 딸기에 대해서 환경기체조절포장을 실시하고 $5^{\circ}C$에서 저장하면서 포장내 기체조성, 미생물 증식, 물리화학적 품질변화를 측정하였다. 또한 대황추출물 함유 필름의 포장에 0.5 mm의 핀홀을 2개 낸 세공성 포장, 항균제 무첨가의 대조구 LDPE 밀봉포장, PVC wrap 포장과도 비교하였다. 항균성 LDPE 필름은 포장된 딸기의 총균수, 유산균수, 효모수에서 미생물의 생육을 억제하였고, 밀봉포장될 때 4% 이하의 낮은 $O_2$ 농도 및 $6.3{\sim}9.0%$의 $CO_2$ 농도의 변형기체조성을 유지하였다. 포장필름의 미생물생육억제와 변형기체의 복합적인 상승 효과로 인해 항균성 LDPE 밀봉포장은 대조구 LDPE 포장, 통기성의 PVC wrap 및 세공성 핀홀 포장에 비해 현저하게 낮은 부패율을 보였다. 그리고 이러한 포장은 딸기의 경도 유지에도 긍정적인 효과를 가짐과 아울러 다른 물리화학적 변화에도 부정적인 영향을 주지 않았다.

• 농업생명과학연구
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• 제45권3호
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• pp.81-88
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• 2011

본 연구에서는 딸기의 냉장 및 상온 저장 시 일반세균, pH, color, firmness 등의 품질특성에 있어 염수 세척에 따른 영향을 분석하였다. 시료는 세척하지 않은 대조구, 염수세척 시료구, 염수세척 후 물기제거한 시료구 세 가지 종류로 준비하였다. 일반세균의 경우 염수세척 후 물기제거한 경우에 염수세척 시료구와 비세척 대조구에 비해 세균수가 저감화되었으며, 대수증식기가 나타나지 않았다. pH의 경우, 비세척 대조구와 염수세척 시료구에서는 다소 감소했으나, 염수세척 후 물기를 제거한 시료구에서는 거의 변화가 없는 것으로 나타났다. 적색도는 비세척 대조구와 염수세척 후 물기제거 시료구에서 저장기간이 경과함에 따라 증가되었으나, 염수세척 시료구에서는 감소되었다. 경도의 경우 $4^{\circ}C$에서 저장했을 때, 저장 간에 큰 변화를 보이지 않았다. 결론적으로 딸기를 염수세척하여 물기를 제거할 경우, 저장기간을 크게 연장할 수 있을 것으로 사료된다.

• 한국미생물·생명공학회지
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• 제6권1호
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• pp.23-26
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• 1978

사과산을 단시간에 소비하여 malo-alcohol 발효를 강력히 유도하는 효모균을 딸기의 과피로부터 분 이, 동정한 결과 Schizosaccharomyces japonicus var. japonicus로 동정하였다.

• Agricultural and Biosystems Engineering
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• 제4권2호
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• pp.58-65
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• 2003

An understanding of the cooling requirements of horticultural commodities begins with adequate knowledge of their biological responses. All fresh horticultural products are living organisms, carrying on the many biological processes that are essential to the maintenance of life. The pre-cooling is essential technique for the construction of cold chain system, which is necessary to maintain marketing quality of fresh produces during the transportation and distribution. The purpose of this study is to develop the pressure cooling tunnel using conveyer for the reduction of labor and improvement of pre-cooling efficiency. Performance of developed facility was tested for the strawberries, tomatoes and Chinese cabbages. Cooling ratio as a result of pre-cooling efficiency was 1.57, 1.56 and 1.32 for strawberries, tomatoes, and Chinese cabbages respectively. Cooling ratio decreased with increasing the distance of heat conduction from surface to center. The cooling ratio of Chinese cabbages was lower than that of fruit because of its head and leaf. In aspect of cooling uniformity, there was no significant difference of final temperature among inlet, outlet and middle layers of cold air in fresh produces. After pre-cooling treatment, quality changes were measured for the weight loss, Vit. C content, and titratable acidity. The quality of pre-cooling treatment was better than that of non-treatment and was kept on well during long-term storage.

• Preventive Nutrition and Food Science
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• 제22권3호
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• pp.203-210
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• 2017

The antioxidant and antimicrobial activities of three kinds of strawberry ethanol extracts from Robus corchorifolius L. f. (RCL), Rubus parvifolius L. var. parvifolius (RPL), and Duchesnea chrysantha Miq. (DCM) were investigated. The RPL was highest (P<0.05) in phenolic, flavonoid, and anthocyanin contents. 2,2-Diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activities of RPL and DCM extracts were higher than that of RCL (P<0.05). Hydrogen peroxide scavenging activity of RPL was high compared to DCM and RCL (P<0.05). RCL exhibited a significant (P<0.05) potent antioxidant activity in nitric oxide radical inhibition. Inhibition diameter zone (nearest mm) of extracts against the test bacteria ranged from 11.5 in RCL to 12.5 in DCM against Staphylococcus aureus, from 10.5 in RCL to 13.5 in DCM against Streptococcus pneumoniae, from 8.5 in DCM to 10.5 in RCL against Escherichia coli, and the same inhibition of 10 mm in three of the extracts against Klebsiella pneumoniae. However, there was no inhibition against fungi Aspergillus niger and Candida albicans. Three of the extracts had the same minimum inhibitory concentration values of 12.50, 12.50, and $6.25{\mu}g/mL$ against S. aureus, K. pneumoniae, and S. pneumoniae, respectively. On the other hand, MIC values of 12.50, 12.50, and $6.50{\mu}g/mL$ were recorded for RPL, DCM, and RCL against E. coli, respectively. The result of present study revealed that extracts from three kinds of strawberries could be potential candidates as antioxidant and antimicrobial sources for functional food industries.

• 한국환경과학회지
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• 제25권2호
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• pp.289-294
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• 2016

In this study, we examined the impact of transplant timing of mother plants for seedling strawberry on growth and development of daughter plants and field stage. The leaf growth of treated mother plants and crown thickness were low when transplant was performed on April $10^{th}$. Based on the results collected until July $13^{th}$, the numbers of daughter plants with more than two leaves were 20.6 and 19.5 for March $10^{th}$ and March $25^{th}$, and these values decreased by April $10^{th}$ and April $25^{th}$ showing values of 15.1 and 11.8, respectively. After seedling growth was complete, leaf area and fresh weight of the saplings were remarkably low beginning from the transplant on April $10^{th}$. Crown thickness of saplings was generally lower when transplant timing was late. After 45 days of transplant leaf length and width were noticeably lower than the transplant on April $10^{th}$ and $25^{th}$. First cluster was 100% for both the March $10^{th}$ and $25^{th}$ transplant, followed April 10th and $25^{th}$ with values of 66% and 43%. The results revealed that transplant on March $10^{th}$ and $25^{th}$ had a greater positive impact on the growth and development of the strawberry cultivar 'Seolhyang'. A supplementary study will have to be conducted to determine the relationship between the harvest period of the first cluster and the yield of marketable strawberries depending on the transplanting time of mother plants.

• 원예과학기술지
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• 제34권2호
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• pp.242-248
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• 2016

This research was conducted to determine the effects of four different substrates, expanded rice hulls (ERH), commercial substrates for strawberries (CSS), clay sand (CS), and loamy sand (LS), on the inhibition of anthracnose crown rot (ACR) in strawberry. Mother plants of 'Seolhyang' strawberry were transplanted into an elevated bed in March, 2013 and March, 2014 and the runners connecting mother plants and daughter plants were cut in early August of both years. After separation, growth characteristics of the daughter plants were measured and then each daughter plant was inoculated with conidial suspensions of Colletotrichum fructicola, one of several species of Colletotrichum that causes ACR in strawberries. The incidence of ACR as influenced by the different substrates was investigated in both years. The daughter plants grown on CSS had the highest values for shoot height, leaf area, and fresh weight. Those grown on ERH and LS substrates also displayed good above-ground growth characteristics except for fresh weight, but the daughter plants grown on CS had the poorest above-ground growth characteristics. The ERH and CS treatments resulted in the highest number of primary roots and the greatest root weight. The CSS-grown daughter plants had the highest ACR disease index, followed by the CS and LS treatments, but there were no significant differences among the three substrates. However, the ERH-grown daughter plants had a markedly lower ACR disease index on October 11, 2013 and October 7, 2014. The CSS-grown daughter plants had high nitrogen and potassium contents and low calcium content, whereas the ERH-grown daughter plants had low nitrogen levels and high silicon levels. The results of this study provide basic information on the ability of the different substrates tested to provide disease suppression of ACR in the propagation of strawberry transplants.

• 한국식품영양과학회지
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• 제32권5호
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• pp.679-683
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• 2003

저장성이 낮은 딸기의 효율적인 이용 및 고부가가치 가공제품 개발을 위해 딸기식초 발효의 1단계인 딸기 과즙의 알콜 발효조건을 모니터링하였다. 딸기를 이용한 알콜발효에서 알콜함량이 가장 높게 나타나는 조건은 초기당도가 16.32$^{\circ}$Brix, 발효시간이 53.03 hr 및 발효온도가 28.83$^{\circ}C$일 때 가장 높은 9.22%를 나타내었으며, 산도가 가장 낮게 나타난 조건은 초기당도가 13.18$^{\circ}$Brix, 발효시간이 50.99 hr 및 발효온도가 24.69$^{\circ}C$일 때 가장 낮은 0.49%를 나타내었으며, 잔당함량이 가장 낮게 나타난 조건은 초기당도가 15.00$^{\circ}$Brix, 발효시간이 52.00 hr 및 발효온도가 26.0$0^{\circ}C$일 때 가장 높은 3.97$^{\circ}$Brix를 나타내었다. 알콜 발효조건에 따른 품질검사 결과 딸기식초 발효용 딸기 wine제조를 위한 최적 알콜 발효조건은 초기당도가 14$^{\circ}$Brix, 발효온도가 28$^{\circ}C$ 및 발효시간이 50 hr 일 때였다.

• 식물병연구
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• 제15권1호
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• pp.8-12
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• 2009

Virus disease surveys of strawberries cultivated and preserved as germplasm resources in Korea was conducted during 2007-2008. Virus detection was conducted by RT-PCR using total RNAs extracted from strawberry samples. We detected the infection with Strawberry mild yellow edge virus (SMYEV), Strawberry mottle virus (SMoV), Strawberry vein banding virus (SVBV) and Strawberry pallidosis associated virus (SPaV) while no infection with Strawberry crinkle virus (SCV), Strawberry necrotic shock virus (SNSV), Strawberry latent ring spot virus (SLRSV) and Arabis mosaic virus (ArMV) was observed. The infection rate of virus disease on 4 cultivars including Seolhyang, Maehyang, Gumhyang, and Dahong, bred in Korea, was 0.1, 1.9, 0, and 0%, respectively. Surprisingly, however, cultivar Red Peal introduced from Japan in 1997 revealed 48.3% virus infection rate. SMYEV, SMoV and SPaV were also identified in strawberries growing in the farm fields of Korea. In the field, however, SMYEV was the most predominant virus (97.4%) among those 3 identified viruses. SVBV was detected only in strawberry kept as a germplasm.

• 한국식품조리과학회지
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• 제31권2호
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• pp.185-192
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• 2015

This research tried to contribute to the diversification and the high quality of tofu products by adding the natural colors from tomatoes and strawberries, thus providing more attractive colors, greater antioxidative activity, and higher palatability The quality characteristics of tofu with 4%, 8%, and 12% strawberry juice and 5%, 10%, and 15% of tomato juice were analyzed. Tofu with tomato juice was found to be higher in transference number, and pH showed a significant decrease as the rate of the addition increased, The antioxidant activity of tofu with strawberry juice is 37.76~52.12%, and tofu with tomato juice is 41.79~51.51%, with tofu with tomato juice is being higher than tofu with strawberry juice in antioxidant status DPPH radical scavenging ability. In chromaticity, the L-value and b-value showed significant decreases as tomato juice was added and when strawberry juice are was added and the values increased. In texture, the hardness of tofu with tomato juice was found to be significantly more solid than tofu with strawberry juice. For the test of springiness, the order was as follows: control group> tomato juice 5%> tomato juice 10%. The result of the organoleptic test of tofu showed, tofu with tomato juice to be significantly brighter in exterior color than tofu with strawberry juice (p<0.001), in for savory flavor, the result shows that tofu with 12% strawberry juice added and that with 10% tomato juice added had better flavor. For the test of beany flavor, the control group is higher than tofu with strawberry juice and tomato juice, and tofu with 10% of tomato juice added was lowest in beany flavor. In the preference investigation, tofu with 10% tomato juice showed the highest preference after swallowing and in overall status.