• 원예과학기술지
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• 제31권2호
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• pp.219-223
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• 2013

DNA markers can determine the genotype of many species. Single nucleotide polymorphism (SNP) detection is difficult without sequencing but it becomes easier with sdCAPS method. Here an experiment was performed for developing molecular markers using two SNPs, CSatpB-SNP and CSycf1-SNP, of chloroplast in cucumber plants. Properly designed primers with nucleotide sequences for restriction enzymes proved success of PCR and efficacy of digestion by the restriction enzymes. Then these markers were used to study the genotyping of cucumber breeding lines and cultivars obtained from various sources in respect of their chilling stress response. We confirmed that a U.S. cucumber line, 'NC76' known to possess a nuclear factor for the chilling tolerance showed the chloroplast genotypes related to chilling tolerance. However all Korean cucumber cultivars tested in this study showed the chloroplast genotypes related to chilling susceptibility. In conclusion, to develop chilling tolerant cucumber, both maternal and a nuclear factors related to chilling tolerance should be transferred from 'NC76' when 'NC76' is used as a female source and other elite lines as recurrent parents.

• Asian-Australasian Journal of Animal Sciences
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• 제20권2호
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• pp.257-262
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• 2007

The current study was conducted to investigate the optimum stunning voltage and chilling regime with emphasis on reduction in pale, soft and exudative (PSE) pork. The experiments were conducted at seven Korean major pig abattoirs using a total of 91,082 industrial population. Frequencies of PSE meat was found to be significantly (p<0.05) increased as stunning voltage was elevated from 220-240 (13.14%), 250-280 (29.32%) to 430 volts (36.74%). Chilling methods after slaughter, either with cold water showing or rapid chilling reduced PSE meat by 22% compared to a classic chiller-based slow chilling regime. The current study also revealed that chiller temperature during the first 90 minutes had a significant (p<0.001) effect on PSE incidences. Pigs chilled between -5 to $7^{\circ}C$ resulted in the lowest PSE meat (17.8%), followed by higher than $7^{\circ}C$ (21.3%) and lower than $-5^{\circ}C$ (37.5%). The current data implies that low voltage stunning method (eg., 220-240 volts), followed by rapid chilling regime, maintaining chiller temperature between approximately -5 to $7^{\circ}C$ could reduce PSE incidences.

• 한국동물위생학회지
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• 제20권2호
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• pp.169-175
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• 1997

This study was carried out to assess the effect of the chlorine treatment into water for processing chicken products in each stage of slaughtering, with a special viewpoint related with reducing the viable number of microorganisms by which the water and the chicken body were contaminated. The mean bacterial number on chicken samples after picking process was log5.37$\pm$0.20~5.84$\pm$0.160CFU/$\textrm{cm}^2$. When assessed by standard plate count method, it was the higher one than any other processing stage in which eviscerating, pinning, packaging, and chilling was followed in order of the mean bacterial number. The coliform bacterial numbers on carcasses after sampling from different processing stages were log2.11$\pm$0.63~2.88$\pm$0.25MPN/$\textrm{cm}^2, which show almost similar numbers in each processing stage. But, after chilling process the number was decreased slightly. The bacterial counts in the water for scalding and chilling showed log3.43 $\pm$ 0.59~5.06$\pm$0.21 and log4.30$\pm$0.21~6.62$\pm$0.33CFU/$m\ell$, respectively. In the coliform counts for the water taken out from the 2nd chilling tank, the number was log1.97$\pm$0.35~2.91$\pm$0.22MPN/$m\ell$ which showed higher than those of the 1st and the 3rd chilling tank water. The effect of chlorination in reducing the bacterial numbers was accepted at the residual chlorine concentration of 1$m\ell$/$\ell$by showing the reduction from $10^8$ to $10^4$CFU level and the numbers were decreased less than 10CFU at the concentration of 5mg/$\ell$, when assessed by viable cell counts. In conclusion, these results suggested that chlorination In chilling water with final concentration of 5mg/$\ell$was strongly recommended to reduce the bacterial numbers on final chicken products.

• Journal of Microbiology and Biotechnology
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• 제33권2호
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• pp.228-234
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• 2023

In this study, the performance of a gold biosensor combined with light microscope imaging system (GB-LMIS) was comparatively evaluated against enzyme-linked immunosorbent assay (ELISA) for detecting Salmonella under simulated chilling condition. The optimum concentration of antiSalmonella polyclonal antibodies (pAbs) was determined to be 12.5 and 100 ㎍/ml for ELISA and GBLMIS, respectively. GB-LMIS exhibited a sufficient and competitive specificity toward three tested Salmonella among only. To mimic a real-world situation, chicken was inoculated with Salmonella cocktail and stored under chilling condition for 48 h. The overall growth of Salmonella under chilling condition was significantly lower than that under non-exposure to the chilling condition (p < 0.05). No significant differences in bacterial growth were observed between brain heart infusion and brilliant green broth during the enrichment period (p > 0.05). Finally, both GB-LMIS and ELISA were employed to detect Salmonella at every 2-h interval. GB-LMIS detected Salmonella with a competitive specificity by the direct observation of bacteria on the sensor using a charge-coupled device camera within a detection time of ~2.5 h. GB-LMIS is a feasible, novel, and rapid method for detecting Salmonella in poultry facilities.

• 한국작물학회지
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• 제31권3호
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• pp.356-360
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• 1986

엽녹소형광측정에 의한 수도 내냉성검정의 가능성을 검토하기 위하여 내냉성이 다양한 11개 품종을 1 /5000a pot에 원형직파하여 육성된 재료들을 수잉기에 1$0^{\circ}C$의 저온에 8 일간 처리하여 저온처리전후의 가변형광량( $F_{VAR}$)과 형광증가속도(F/sun R/)의 변화를 비교하였다. 내냉성이 약한 품종들에서 저온처리에 의한 형광특성들의 감소가 커서 각 품종들의 저온장해정도와 가변형광량 및 형광증가속도의 저온처리전후의 대비지수는 부의 유의상관을 나타내어 이들 형광특성들은 도체형양기관에 나타나는 저온장해의 정도를 판단하는데 유용하게 이용될 수 있을 것으로 판단되었다. 엽록소형광을 이용한 내냉성검정방법은 다량의 육종재료 검정에 정밀성, 경제성, 신속성과 함께 검정에 공시된 개체를 계속 육종에 이용할 수 있어 이의 활용이 기대된다.다.

• 원예과학기술지
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• 제35권2호
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• pp.220-231
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• 2017

Grafting using a pumpkin (Cucurbita sp.) rootstock is an effective way to improve cucumber (Cucumis sativus) resistance to a combination of chilling and salinity stresses. We evaluated the tolerance of 15 pumpkin cultivars to chilling, salinity, and combined stresses at the germination and seedling stages. Selected plant characteristics, including germination rate, germination potential, germination index, plant height, stem thickness, fresh weight, and dry weight, were analyzed. We used the unweighted pair group method with arithmetic mean for cluster analyses to determine the stress tolerance levels of the pumpkin cultivars. The 15 cultivars were divided into three clusters: tolerant, moderately tolerant, and susceptible to stress treatments. The stress tolerances of all cultivars were variable in the germination and seedling stages, and most cultivars were not tolerant to individual treatments of chilling or salinity stresses at both stages. These results suggest that identifying suitable cultivars for use as rootstock during cucumber grafting should involve the evaluation of stress tolerance during different growth stages. Additionally, cultivars tolerant to chilling stress may not be tolerant to salinity stress; therefore, the choice of pumpkin rootstock should depend on where the grafted plant will be grown. Cultivars tolerant to a combination of chilling and salinity stresses may be useful as rootstock for cucumber grafting. Our findings may serve as reference material for choosing appropriate pumpkin rootstocks for cucumber grafting.

• 한국자원식물학회지
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• 제29권3호
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• pp.339-346
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• 2016

This study was carried out to develop an effective seed propagation method for Thalictrum rochebrunianum var. grandisepalum (H. Lev.) Nakai by analyzing seed dormancy types and germination characteristics. Seeds were collected between September to October at Gangwon province, and well-selected seeds were used while being dry-stored at 4±1℃. The seed size ranged 4.52 × 1.58 ㎜ and the weight of thousand seeds were 1,603.5 ± 0.02 ㎎. The moisture content was 7.2%. Seeds were achene type, and morphology characters showed an elliptical shape and rough texture, and light brown in color. Moist-chilling treatment was conducted for dormancy breaking because the seeds had an undeveloped embryo of liner type. The embryo had developed during a moist-chilling period, constantly, and fully developed in 10 weeks. Consequently, it seemed to be non-deep complex or intermediate complex type of morphophysiological dormancy, and embryo dormancy was broken by wet-chilling for 10 weeks. After 10 weeks of wet-chilling treatment, seed germination began. Germination percentage was higher in dark condition raher than light condition and recorded the maximum at 25℃ in the dark (16.3%). A pre-soaking treatment with a combined plant growth hormones promoted germination and shortened T₅₀. Specifically, seed germination of 84.5% was achieved by pre-soaking of seeds with a combined solution of 500 ㎎/L GA₃ and 10 ㎎/L kinetin for 24 h after a wet-chilling treatment for 10 weeks. Thus the effect of plant growth hormones coupled with chilling temperature on seed breaking dormancy provide asubsequent growth of seedlings for successful plantation.

• 한국약용작물학회지
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• 제7권1호
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• pp.16-21
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• 1999

파종부터 유묘출현까지 2년이 소요되는 둥굴레의 종자번식에서 육묘기간을 단축하기 위하여는 우선적으로 적절한 상배축 휴면타파 방법이 설정되어야 할 것이다. 본 시험은 둥굴레의 상배축 휴면타파 방법 을 설정 하고자 $GA_3\;1.0\;mM$을 2일 간격으로 2회 또는 4회 (4일 : 8일) 관주하거나, 4, 6, 8, 12주간 $3^{\circ}C$의 저온처리를 가한 후 유묘 출현과 생장에 관련된 형질을 조사하였던 바 그 결과를 요약하면 다음과 같다. $GA_{3}$ 처리시 자엽(子葉) 파열수(破裂數)는 처리 직후에는 4일 보다 8일 처리에서 높았으나 시간이 경과할수록 처리효과가 소멸된 반면, 상배축 신장이 이루어지지 않아 출현 유묘가 전혀 없었다. 따라서 $GA_3$을 이용한 둥굴레의 상배축 휴면타파는 실험실에서 소규모로 행할 경우는 가능하다고 할지라도 상토를 이용한 다량육묘에서는 적용이 불가능한 것으로 나타났다. 이러한 원인은 $GA_3$ 용액의 관주처리시 자엽초는 파열되나 상배축이 여러 겸의 자엽초로 싸여져 있기 때문에 $GA_3$ 용액에 노출되지 않은 결과로 해석된다. 한편 자엽초 파열과 상배축 신장이 원활히 이루어지는 저온처리는 다량육묘에 이용이 가능하다고 할 수 있다. 그러나 입묘 정도는 저온처리 기간에 의하여 영향을 받는 것으로 나타났는데 적어도 6주의 저온처리가 가하여져야 할 것으로 분석되었다.

• 기술사
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• 제16권1호
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• pp.71-77
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• 1983

Meat itself contains all the essential nutrients for the organisms, because it is high in moisture, rich in nitrogenous, Plentifully supplied with minerals and accessory growth factors, usually has come fermantable carbohydrates and is at a faverable PH for most microorganisms. So, microorganisn can grow and multiply rapidly well in it and caused spoilage of meat and their Product. Therefore, storage and handling of meat must be Strictly controlled on contamination and growth of organism by a low temperature, among the low temperature control, chilling control of meat is one of the best method as good retention for meat quality.

• 한국가금학회지
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• 제24권1호
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• pp.17-28
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• 1997

This experiment was carried out to investigate the effects of different chilling and packing methods on physico-chernical properties of cold-stored chicken breast and thigh meats. Dehoned chicken breast and thigh meats were chilled either air spray or ice-water immersion method. The chilled meats were either vacuum packed or atmosphere packed, and stored at -2˚C for 1, 3, 7, 11, 15, and 20 days. The pH of both immersion chilled meats and vacuum packed meats were higher than those of their counterparts(P<0.05). The pH of atmosphere packed meats increased as the storage period extended. The moisture contents of vacuum packed meats were remarkably higher than those of atmosphere packed meats. The pH of all treatments decreased as the storage period extended. The shear values of air spray chilled and vacuum packed breast meats were significantly higher than immersion chilled and vacuum packed ones. However, immersion chilled and atmosphere packed breast meats were significantly higher than those of air spray chilled and atmosphere packed breast meats. The shear values of immersion chilled and vacuum packed thigh meats were significantly higher than those of immersion chilled and vacuum packed thigh meats. In atmosphere packed thigh meats, air spray chilling method showed higher shear values than those of immersion chilled thigh meats. In thigh muscle, tenderness values tended to decrease as the storage period extended(P<0.05). Contents of water soluble proteins of vacuum packed and air spray chilled breast and thigh meats were higher than those of their counterparts as the storage period extended(P<0.05). The contents of water soluble proteins significantly decreased as the storage period extended. Salt soluble proteins of atmosphere packed breast and thigh meats were remarkably higher than those of vacuum packed ones(P<0.05). Total lipid contents of atmosphere packed and air spray chilled breast and thigh meats were higher than those of atmosphere packed and immersion chilled meats as the storage period extended. The vacuum packed meats were significantly higher in total lipid contents than those of atmosphere packed meats. The storage period decreased the total lipid contents of cold chicken, Major fatty acids in cold-stored chicken were oleic, palmitic, linoleic and stearic acids, regardless of chilling method. Unsaturated fatty acids of all treatments decreased, but saturated fatty acids increased as the storage period extended.