• Title/Summary/Keyword: postharvest quality

Search Result 273, Processing Time 0.019 seconds

Growth and Postharvest Quality of Hydroponic Pot Rose 'Silk Red' as Affected by ionic Strength of Nutrient Solution and Content of Natural Soil in Growing Substrate (영양액의 이온농도와 배지내 천연토양의 함유량이 양액재배 분화장미의 생육과 수확 후 품질에 미치는 영향)

  • 조지영;하홍석;정병룡
    • Proceedings of the Korean Society for Bio-Environment Control Conference
    • /
    • 2001.11a
    • /
    • pp.102-115
    • /
    • 2001

  • 국내 분화류의 생산면적은 2000년 현재 1,036.2ha이며 생산량은 연간 282,656천분, 그리고 생산액은 연간 268,498,990천원으로 추산되고 있다(2000년 화훼재배현황, 농림부). 이와 같은 국내 분화재배면적이 증가함에 따라 다양한 화종의 분화가 재배되고 있으며 화종에 따른 관수방법, 이용상토, 양액농도, 시비방법 등에 대한 많은 연구가 이루어지고 있다(Lieth and Burger, 1989). (중략)

  • PDF

Change of Physicochemical Quality According to Its Storage Temperature in Garlic (Allium sativum L.) (마늘의 저장온도에 따른 이화학적 품질변화)

  • 장현세;홍경훈
    • Food Science and Preservation
    • /
    • v.5 no.2
    • /
    • pp.119-122
    • /
    • 1998

  • This study was conducted to blow the effect of postharvest physiological changes on garlic quality according to its ecotypes and storage temperatures. The changes of water, total soluble solids, crude stein, md total fructans were measured and the rates of respiration and sprouting were analyzed during storage at 20$^{\circ}C$ and 30$^{\circ}C$. The decrease of water content and the increase of total soluble solids were reversely appeared during garlic storage. The crude protein content was gradually increased during storage but total fructan content was decrased. The respiration late was maximized at 60days after storage and the spouting rate was gradually increased. In the aspect of ecotypic characteristics, the water content, fructan content and sprouting rate were higher in 'Namdo' cultivar than those of southern type. The high storage temperature (30$^{\circ}C$) controlled spouting and loss of fructan, and it was effective to maintain the garlic quality.

  • PDF

Development of Postharvest Technologies to Preserve High Quality of Greenhouse Horticultural Commodities and their Processed Products -Development of Natural Antimicrobial Agents for preserving Greenhouse Fresh Produce(II) (남부지역 시설원예산물의 저장성 향상 및 가공품 개발에 관한 연구-시설원예산물의 선도유지를 위한 항균소재의 개발을 중심으로(II)-)

  • 조성환;정순경;김영록
    • Food Science and Preservation
    • /
    • v.7 no.1
    • /
    • pp.1-7
    • /
    • 2000

  • To develop natural antimicrobial agents for keeping qualities of postharvested greenhouse produce the antimiocrobial actions of Polygonum cuspidatum Sieb. et Zucc. extract , which showed remarkable antimicrobial effects against microorganism causing the postharvest decay of greenhouse produce, were investigate. In the inhibitory experiment of enzymes related to energy production metabolism hexokinase activities decreased to 73% and 68% by treating with Polygonum cuspidatum Sieb. et.Zucc. extract and Eugenia caryophyllata Thumnberg extract in comparison with control, respectively. Direct visualization of microbial cells by using both transmission electron microscope and scanning electron microscope showed that microbial cell membrane was destroyed by treating with the dilute extract solution. this change of celluloar membrane permeability could be identified in the experiment that 0-nitrophenyl-${\beta}$-D-galactopyrano-side(ONPG), the artificial substrate of ${\beta}$-galactosidase, was hydrolyzed in the presence of the extract, indicating that the membrane was perturbed. The separation and identification of the most antimicrobialo substances isolated from Polygonum cuspidatum Sieb et. Zucc. extract and Eugenia caryophyllata Thunberg extract were carried out by using gas chromatography and mass spectrometry 9GC/MSD), which were identified as eugenol. As a result, the functionality of Polygonum cuspidatum Sieb. et Zucc. extract and Eugenia caryophyllata Thunberg extract as antimicrobial agents for keeping qualities of postharvested greenhouse produce may be recommended.

  • PDF

Effect of Postharvest Calcium Solution Dipping and Vacuum Infiltration on Calcium Content and Quality of Chojuro Pear Fruit (배 장십랑품종의 저장 전 $CaCl_2$처리에 따른 과실 칼슘함량과 과실특성의 변화)

  • Choi, Jong-Seung;Lee, Ju-Youn
    • The Journal of Natural Sciences
    • /
    • v.10 no.1
    • /
    • pp.57-61
    • /
    • 1998

  • Postharvest dipping of vacuum infiltration treatments of 'Chojuro' pear fruit in $CaCl_2$ resulted in increased calcium content, especially in fruit peel and outer flesh such as just below peel. As $CaCl_2$ concentrations increaced from 2% to 8% in dipping treatment, calcium content became higher. But vacuum infiltration under 200-600 mmHg did not affect and dipping and vaccum infiltration did not have any difference in fruit calcium content. Decreasing of fruit firmness determined at 4 weeks during storage was slower in fruits with $CaCl_2$ treatment than control.

  • PDF