• Journal of Bio-Environment Control
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• v.27 no.1
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• pp.80-85
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• 2018

This study was carried out to clarify the effect of CHO-CO and PO film on air temperature in greenhouse and Korean melon fruit characteristics and yield. On January 8 in 2017, the maximum, minimum and average air temperature in greenhouse covered with CHO-CO film were $38.9^{\circ}C$, $13.4^{\circ}C$ and $20.1^{\circ}C$, respectively. At the same date, the maximum, minimum and average air temperature in greenhouse covered with PO film were $40.0^{\circ}C$, $14.9^{\circ}C$ and $20.3^{\circ}C$, respectively. On August 7 in 2017, the maximum, minimum and average air temperature in greenhouse covered with CHO-CO film were $47.2^{\circ}C$, $23.1^{\circ}C$ and $32.4^{\circ}C$, respectively, and the maximum, minimum and average air temperature in greenhouse covered with PO film were $50.3^{\circ}C$, $23.6^{\circ}C$ and $34.0^{\circ}C$, respectively. The results of investigation of qualities and yields of Korean melons from May 26 to August 15 in 2017 were as follows. The fruit weight of Korean melon harvested in CHO-CO film's greenhouse was 371.6g which was 22.2g less than that of PO film greenhouse. The sugar contents of Korean melon harvested in CHO-CO film greenhouse was $14.5^{\circ}brix$ which was $1.4^{\circ}brix$ greater than that of the fruits harvested in PO film greenhouse. The chromaticity (a-value) of fruit skin of Korean melon harvested in CHO-CO film greenhouse was 12.3 which was 1.5 greater than that of the fruits harvested in PO film greenhouse. The marketable yield rate of Korean melon harvested in CHO-CO film's greenhouse was 89.4% which was 8.0% higher than the fruits harvested in PO film greenhouse. The yield of Korean melon harvested in CHO-CO film's greenhouse was 2694kg per 10 a which was 26% more than that harvested in PO film greenhouse. In conclusion, the CHO-CO film could be effective to produce Korean melon in high temperature season.

• Research in Plant Disease
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• v.10 no.3
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• pp.188-193
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• 2004

The symptom expressions such as yellowish and mosaic spots in overwintering barley have been considered to be a damage by cold or water. However, it had revealed that the symptom expressions were caused by viruses throughout three year nationwide surveys. Barley yellow mosaic virus (BaYMV), Barley mild mosaic virus (BaMMV), and Soil-borne wheat mosaic virus (SBWMV) was detected in 2001-2003 and Barley yellow dwarf virus-MA V (BYDV -MA V) from field samples collected on March in 2003. The results of investigation showed that the incidence of BaYMV was more than 70％ and that of BaMMV and SBWMV was 15.7-37.4％ and 0.7-10.1 ％ in three year surveys, respectively. The incidence of BYDV-MAV was approximately 1 ％ in 2003 only. The distribution of BaYMV was relatively uniform throughout barley fields in Korea, but the incidence of the virus in Gyunggi Province was as low as 19％ compared to 65-85％ in the rest of regions. On the other hand, 70％ of BaMMV was found to be in the west south regions of Korea, Jeonbuk and Jeonnam Provinces. Taken together, both BaYMV and BaMMV were thought to be dominant casual agents in overwintering barley by either single or mixed infections. Previous survey data for BaYMV from 1994 to 1996 indicated that the incidence of the virus was approximately 40％ in Jeonbuk, Jeonnam, and Gyungnam Provinces. Thus, comparing with the results from the recent nationwide survey, the incidence of BaYMV had been rapidly increasing in overwintering barley fields in the southern part of Korea.

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.385-392
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• 2004

Physicochemical and sensory characteristics of commercial Oiji, Korean pickled cucumbers (six commercial and three traditionally made products) were investigated. Saltiness values for commercial and traditionally made products were 3.424-4.47 and 3.92-7,23%, and acidity and pH were 3.43-3.85 and 0.39-0.75%, respectively, Commercial products showed lower L and higher b values than traditionally made products. Redness of both products ranged from -1.47 to -3.71. Numbers of total microbial, lactic acid bacteria, and yeast in traditionally made products ($1{\times}10^{7}-1.3{\times}10^{9},\;4{\times}10^{6}-4.7{\times}10^{8},\;and\;1.3{\times}10^{6}-3{\times}10^{8}\;cfu/mL,\;respectively$), were higher than those of commercial products ($1{\times}10^{4}-2{\times}10^{7},\;1{\times}10^{4}-6{\times}10^{6},\;and\;1{\times}10^{4}-6{\times}10^{6}cfu/mL\;respectively$). Texture analysis revealed fracturability (2,103-3,010 g) and hardness (409-890 g) varied among the products above. Overall acceptability scores of commercial products C1 and C2 were highest at 7.6-8.0 compared to other products (p<0.05). From the principal component analysis, the first principal component (PC1, 79.94%) and the second principal component (PC2, 19.94%) could describe the majority of the variability. Commercial product C1, C2, C3, and C7 having high negative loadings on the PC2 axis are closely related to over-all acceptability, over-all taste, savory taste and hardness. From Pearson correlation analysis, hardness and chewiness correlated positively with saltiness, whereas over-all acceptability, positively correlated with savory and overall taste, respectively (p<0.05).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.65 no.2
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• pp.79-83
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• 2020

A photoelectric grain color sorter is commonly used in postharvest technology to detect and separate grains considered to be of good quality from those of poor quality based on color. In this study, the milled rice of Haedamssal cultivated under early transplanting conditions was evaluated using the color sorting device. Rice was classified according to standard grades of 64% for grade A, 18% for grade B, and 17.2% for grade C. By head rice ratio analysis, the milled rice of Haedamssal was recorded a grade A of 72.9%, representing a 24.5% improvement compared to the 48.4% of original grains. However, the grades B and C of Haedamssal rice were lower than those of original rice. In addition, grade A whiteness of Haedamssal rice was 45.3, which was lower than that of original grains. The color affinity redness was significantly lower in Haedamssal rice than in the screening control. No significant difference was found in the amylose and protein contents of rice before and after selection by the grain color sorter. In contrast, grain viscosity analysis revealed an increase in peak and final viscosities, while the consistence viscosity increased in low grade levels. Our results suggest that the photoelectric grain color sorter could improve the head rice ratio and palatability of early transplanted Hadamssal rice.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.32-37
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• 2004

Effects of mushroom powder on physicochemical characteristics of dough and bread-making properties were studied. In mixogram test, addition of 2-10% mushroom powder increased water absorption from 67,0 to 79%. Peak time, peak height, band width, and seven minute height of mushroom-wheat flour composite were similar to those of control. Sedimentation and P.K. values decreased with increasing amount of mushroom powder In amylogram test, no significant difference was observed in gelatinization temperature between control and mushroom powder-added dough. Peak viscosity increased with increasing amount of mushroom powder, Highest loaf volume was attained when 2 and 4% mushroom powders were added, whereas decreased above 6%. Bread weight and L value of crust increased with increasing amount of mushroom powder whereas 'a' value decreased. As the amount of mushroom powder increased, L value of crumb color decreased. No significant difference in springiness and adhesiveness was observed between control and mushroom-wheat composite flour bread whereas chewiness and gumminess, increased with increasing amount of mushroom powder, Hardness generally increased as the amount of mushroom powder increased. Mushroom powder caused bread staling at both storage temperatures ($4^{\circ}C\;and\;25^{\circ}C$). Although sensory value decreased with increasing mushroom powder, use of mushroom powder to replace up to 4% wheat flour is recommended in making bread.

• Korean Journal of Food Science and Technology
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• v.46 no.1
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• pp.73-78
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• 2014

This study investigated the nutritional components and physicochemical characteristics of Jerusalem artichoke. The moisture, crude protein, crude fat, crude ash and carbohydrate content of the Jerusalem artichoke were $5.06{\pm}0.08$, $8.30{\pm}0.26$, $0.70{\pm}0.16$, $5.04{\pm}0.03$, and 80.90%, respectively. The total sugar content of Jerusalem artichoke was $50.48{\pm}1.11$ mg/g, and the Hunter color space coordinates were $L=94.16{\pm}0.03$, $a=0.32{\pm}0.01$ and $b=0.30{\pm}0.01$. The water binding capacity and water activity of the Jerusalem artichoke were $4.06{\pm}0.16$ g/g and $0.245{\pm}0.005$, respectively. The total amino-acid content of the Jerusalem artichoke was $1.337{\times}10^4$ mg/kg, and essential amino acid was 2,737 mg/kg. The total free sugar of the Jerusalem artichoke was 4.12%. Linoleic acid (0.21%) was found to be a common fatty acid in the Jerusalem artichoke. Among the minerals, potassium (2,489 mg%) was found to be the most abundant in the Jerusalem artichoke. The total phenol and flavonoid contents were $3.06{\pm}0.07$ mg GAE/g and $1.89{\pm}0.03$ mg QE/g, respectively. The vitamin C content of the Jerusalem artichoke was $3.43{\pm}0.07$ mg%.

• Journal of Bio-Environment Control
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• v.16 no.3
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• pp.240-246
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• 2007

To evaluated the effect of low temperature storage on quality of fresh shoot of Sedum sermentosum, weight loss, Hunter L, a and b value, chlorophyll, water content, and general appearance were investigated during storage at 20, 10, and $5^{\circ}C$. Just after harvesting, fresh shoots ($10{\pm}2cm$ length) were stored with wrap film (linear LDPE)-packaged condition using the Styrofoam dish ($20{\times}10cm$, which 40 fresh shoots per dish). The fresh weight of 40 shoots was gradually decreased according to days after storage and higher storage temperature. The weight loss of fresh shoots showed significant difference (8.7-25.3%) between just before storage and 10 days after storage, and the degree of weight loss was more severer in higher storage temperature. Wanju local strain showed the lowest weight loss, and the most severe case was Pohang local strain. SPAD value related to chlorophyll content was rapidly decreased after 4 and 6 days at 20 and $10^{\circ}C$ storage, respectively. It was slowly decreased according to days after storage at $5^{\circ}C$. Yellowish color in bottom leaves of shoot appeared after 4, 6 and 8 days at 20, 10, and $5^{\circ}C$ storages, respectively. Hunter L and a values were gradually increased after storage, and it showed significant difference between just before storage and 10 days after storage. The total rate of discoloration over 50% or decay shoot was largely increased as higher temperature. It was significantly correlated to the water content of fresh shoot among local strains $(P{\leq}0.01)$. The freshness of shoot after storage was maintained in order of Wanji, Gunsan, Wando and Pohang local strain. The results indicated that the freshness was maintained for 8 days after $5^{\circ}C$ storage, when the fresh shoot was stored with wrap film-packaged condition.

• Korean Journal of Cognitive Science
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• v.16 no.4
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• pp.305-322
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• 2005

Watermarking is a widely employed method tn protecting copyright of a digital image, the owner's unique image is embedded into the original image. Strengthened level of watermark insertion would help enhance its resilience in the process of extraction even from various distortions of transformation on the image size or resolution. However, its level, at the same time, should be moderated enough not to reach human visibility. Finding a balance between these two is crucial in watermarking. For the algorithm for watermarking, the predefined strength of a watermark, computed from the physical difference between the original and embedded images, is applied to all images uniformal. The mean brightness or contrast of the surrounding images, other than the absolute brightness of an object, could affect human sensitivity for object detection. In the present study, we examined whether the detectability for watermark noise might be attired by image statistics: mean brightness and contrast of the image. As the first step to examine their effect, we made rune fundamental images with varied brightness and control of the original image. For each fundamental image, detectability for watermark noise was measured. The results showed that the strength ot watermark node for detection increased as tile brightness and contrast of the fundamental image were increased. We have fitted the data to a regression line which can be used to estimate the strength of watermark of a given image with a certain brightness and contrast. Although we need to take other required factors into consideration in directly applying this formula to actual watermarking algorithm, an adaptive watermarking algorithm could be built on this formula with image statistics, such as brightness and contrast.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.1
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• pp.98-107
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• 2015

Olive flounder contains rich amount of lysine which is required for children's growth. Moreover, it is good foodstuffs for elderly, convalescent and diabetics because of low lipid content and high digestibility. This study was investigated for the purpose of obtaining basic data which can be applied to the processing of olive flounder steak. Olive flounder 100 g were chopped, mixed with vegetable (onion 20%, celery 10%, carrot 15%, garlic 1% of chopped olive flounder meat) and ingredient (bread crumbs 20 g, onion 15 g, celery 10 g, egg 1 ea, tarragon 1/2 t, blanc sauce 20 g, fresh cream 20 mL, salt and pepper pinch). Mixed dough was molded into steak shape ($12{\times}7cm$) and was processed by two types of products, Steak-1 {Roasting for 2 minutes in a frying pan wrapped with olive oil and then vacuum packaging in polyethylene film ($20{\times}30{\times}0.05mm$), and then storage at $-20^{\circ}C$ for 7 days, next thawed and warmed by microwave for 2 minutes} and Steak-2 {vacuum-packaging in polyethylene film ($20{\times}30{\times}0.05mm$), and then storage at $-20^{\circ}C$ for 7 days, after thawed, roasted during 2 minutes in a frying pan wrapped with olive oil}. The factors such as pH, TBA value, amino-N, free amino acid, chemical composition, color value (L, a, b), texture profile, sensory evaluation and viable bacterial count of the olive flounder steak (Steak-1, Steak-2) were measured. From the result of sensory evaluation, Steak-2 showed a bit more high scores than Steak-1 but it was difficult to distinguish significant difference (color, odor, taste, texture and acceptance) between Steak-1 and Steak-2 products.

• Food Science and Preservation
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• v.14 no.1
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• pp.47-53
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• 2007

Soybean curd was mixed with onion powder to develop new foods, and changes in quality characteristics were investigated. The moisture content of onion soybean curd rose as the proportion of onion powder increased Whiteness (as measured by the L value) was high in soybean cud admixed with 0.1% (w/v) onion powder, Redness (the a value) was not significantly altered (the readings were 1.03-1.54) on addition of various onion powder concentrations. Yellowness (the b value) was similarly unaffected (readings 13.00-13.93) when various levels of onion powderwere added. Free sugar analysis showed that glucose was high in soybean curd (67.22 g/100 g) admixed with 0.1% (w/v) onion powder, The main organic acid was tartaric acid, and control organic acids included citric and oxalic acids at high levels. The major free amino acids were L-arginine, ${\gamma}-Amino-n-butyric$ acid, L-histidine, L-glutamic acid, L-serine, L-tyrosine and L-threonine, and amino acid content were high in soybean curd admixed with 0.2% (w/v) onion powder. Major phenolic compounds of onion soybean curd were quercitrin, protocatechuic acid and caffeic acid. The hardness of onion soybean curd was similar to that of the control when onion powder was added to 0.1% or 0.2% (w/v), and decreasedmore onion powder was added. Organoleptic qualities dropped as onion powder levels increased. In summary, onion powder addition to soybean curd is optimal at the 0.2% (w/v) level..