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Effect of Low Storage Temperature on Quality of Fresh Ginseng (저온저장 온도가 수삼의 품질에 미치는 영향)

  • Kim, Hee-Su;Kim, Gun-Hee;Kim, Dong-Man
    • Food Science and Preservation
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    • v.18 no.4
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    • pp.459-466
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    • 2011
  • To investigate optimum temperature for storage of fresh ginseng (Panax ginseng C. A. Meyer), the quality of the ginseng was compared during its storage at $-3^{\circ}C$, $-1.5^{\circ}C$ and $0^{\circ}C$. The deterioration rate of fresh ginseng stored at $-3^{\circ}C$ was the lowest for 8 weeks after storage. The rate was rapidly increased after that time and the rate at $-3^{\circ}C$ was higher than that of fresh ginseng stored at $-1.5^{\circ}C$ or $0^{\circ}C$ after the 12th week of storage. The deterioration severity of the fresh ginseng stored at $0^{\circ}C$ was much higher than that of the ginseng stored at $-1.5^{\circ}C$ and $-3^{\circ}C$. The weight loss of fresh ginseng ranged from 0.7---- to 1.6---- after 16th week; it was the lowest in the ginseng stored at $-1.5^{\circ}C$ and similar in fresh ginseng stored at $0^{\circ}C$ and $-3^{\circ}C$. The number of viable cells and molds in the fresh ginseng stored at $-3^{\circ}C$ was smaller than the fresh ginseng that was stored at other temperatures for 12 weeks, but did not differ with different storage temperatures after the 14th week of storage. The surface color of the fresh ginseng at $0^{\circ}C$ or $-1.5^{\circ}C$ was changed little while the discoloration of fresh ginseng at $-3^{\circ}C$ was relatively great. The electrolytic leakage from the rhizome of the fresh ginseng stored at $-3^{\circ}C$ was higher than that of the rhizome stored at $-1.5^{\circ}C$ and $0^{\circ}C$. The overall sensory quality of the fresh ginseng dropped below 3.0 in the S-point scale after the 10th week of storage at $-3^{\circ}C$ and after the 14th week of storage at $-1.5^{\circ}C$ and $0^{\circ}C$ (p<0.05).

Comparison of shaping ability between single length technique and crown-down technique using Mtwo rotary file (Mtwo 전동 파일을 사용한 single length technique과 crown-down technique의 근관성형 효율 비교)

  • Lim, Yoo-Kyoung;Park, Jeong-Kil;Hur, Bock;Kim, Hyeon-Cheol
    • Restorative Dentistry and Endodontics
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    • v.32 no.4
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    • pp.385-396
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    • 2007
  • The aims of this study were to compare the shaping effect and safety between single length technique recommended by manufacturer and crown-down technique using Mtwo rotary file and to present a modified method in use of Mtwo file. Sixty simulated root canal resin blocks were used. The canals were divided into three groups according to instrument and the manner of using methods. Each group had 20 specimens. Group MT was instrumented with single length technique of Mtwo, group MC was instrumented with crown-down technique of Mtwo and group PT was instrumented with crown-down technique of ProTaper. All of the rotary files used in this study were operated by an electric motor. The scanned canal images of before and after preparation were superimposed. These superimposed images were evaluated at apical 1 to 8 mm levels Angle changes were calculated. The preparation time, weight loss, instrument failure and binding, canal aberrations, and centering ratio were measured. Statistical analysis of the three experimental groups was performed with ANOVA and Duncan's multiple range tests for post-hoc comparison and Fisher's exact test was done for the frequency comparison. In total preparation time, group MT and group MC were less than group PT. In the aberrations, group MT had more elbows than those of group MC and group PT. The binding of group MC was least and group MT was less than group PT (P < 0.05). Under the condition of this study, crown-down technique using Mtwo rotary file is better and safer method than single length technique recommended by the manufacturer.

Effects of Supplementation of Macsumsuk and Herb Resources on Growth Performances and Meat Quality of Broiler Chickens (맥섬석과 한방제재의 첨가급여가 육계의 성장과 육질에 미치는 영향)

  • Kim, Byung-Ki;Jung, Dae-Jin;Hwang, Eun-Gyeong;Choi, Chang-Bon
    • Food Science of Animal Resources
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    • v.32 no.4
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    • pp.512-519
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    • 2012
  • The current study was conducted to investigate the effect of macsumsuk and herb resources on the performances and meat quality of broiler chickens. Six hundreds (600) broiler chickens were randomly allocated into four groups (4 groups${\times}$50 chickens/group${\times}$3 replica), Control, Treatment 1 (T1; 0.3% macsumsuk), Treatment 2 (T2; 0.3% herb resources), and Treatment 3 (T3; 0.3% macsumsuk + 0.3% herb resources) and fed for 5 wk. T2 group showed higher total body weight gain and average daily gain of 1,812.5 g and 51.79 g, respectively, than the other groups. Control group showed the highest (p<0.05) mortality (8%) and total blood cholesterol (111.8 mg/dL) among experimental groups. T3 group (6.71 mg/dL) showed the highest (p<0.05) while control group (4.50 mg/dL) showed the lowest (p<0.05) in blood IgG levels. Cooking loss was 17.08, 16.14, 16.55, and 15.25%, shear force value was 1.91, 1.52, 1.55, and 1.47 $kg/cm^2$, and water holding capacity (WHC) was 54.40, 55.97, 56.01, and 55.70% for Control, T1, T2, and T3, respectively. Cholesterol contents in breast meat of Control (88.91 mg/100 g) chickens showed the highest (p<0.05) levels comparing to either T1 (83.59 mg/dL), T2 (82.41 mg/dL), or T3 (80.81 mg/dL) chickens. In conclusion, the current study implies that feeding macsumsuk and herb resources to broiler chickens could decrease cholesterol contents in breast meat.

Effect of Temperature Pre-conditioning on Fruit Quality of Early-season 'Hanareum' Pears (Pyrus pyrifolia Nakai) during Simulated Marketing (조생종 '한아름' 배 모의유통 전 예건처리 온도가 품질에 미치는 영향)

  • Lee, Ug-Yong;Oh, Kwang-Suk;Hwang, Yong-Soo;Lim, Byung-Sun;Ahn, Young-Jik;Chun, Jong-Pil
    • Horticultural Science & Technology
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    • v.34 no.1
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    • pp.94-101
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    • 2016
  • The purpose of this study was to establish postharvest management techniques including a temperature pre-conditioning protocol for maintaining fruit quality in newly developed early-season Korean pear cultivar 'Hanareum' (Pyrus pyrifolia Nakai). The fruits were treated with three different pre-conditioning temperatures (21, 25, or $29^{\circ}C$) for 4 days according to the harvest time (103 or 110 days after full bloom, DAFB). The percent weight loss was relatively low in the fruits subjected to low pre-conditioning temperature regardless of harvest time. The firmness of the fruits treated with pre-conditioning at $21^{\circ}C$ remained high during 20 days of simulated marketing at $25^{\circ}C$, although all treated fruits showed a general decline of firmness with extended time of simulated marketing. These fruits also showed higher appearance and a lower incidence of mealiness disorder symptoms. During the experimental periods, the production of ethylene was lower in the fruits pre-conditioned at $21^{\circ}C$ in comparison with those of treated at 25 and $29^{\circ}C$. High respiration rates were obvious in the fruits pre-conditioned at high temperature ($29^{\circ}C$), especially in the optimum-harvested fruits, where respiration was approximately two times higher than that of fruits exposed to $21^{\circ}C$ during pre-conditioning. However, the respiration rate was similar during simulated marketing at $25^{\circ}C$ regardless of harvest time. These results demonstrated that temperature pre-conditioning at $21^{\circ}C$ is a simple and effective postharvest technique for summer harvested Korean pear cultivars including 'Hanareum'.

Effects of Stocking Density on the Growth Performance, Immune Status and Breast Meat Quality of Broiler (사육 밀도가 육계 생산성, 면역 수준 및 계육 품질에 미치는 영향)

  • Kim, Hee-Jin;Jeon, Jin-Joo;Kim, Hyun-soo;Son, Jiseon;Kim, Kwang-Yeol;You, Are-Sun;Hong, Eui-Chul;Kang, Bo-seok;Kang, Hwan-Ku
    • Korean Journal of Poultry Science
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    • v.48 no.1
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    • pp.13-22
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    • 2021
  • The present experiment was conducted to evaluate the effect of stocking density on the growth performance, immune status, and meat quality of broilers. In total, 385 one-day-old Ross 308 broilers were randomly assigned to one of four distinct stocking densities: 26 birds/㎡, 22 birds/㎡, 19 birds/㎡, and 16 birds/㎡. They were fed the diet ad libitum for 5 weeks. Immunoglobulin (Ig) and corticosterone levels were evaluated, and growth performance, blood parameters, and breast meat quality were determined. It was observed that the weight gain and feed intake of growers (21~35 d) and broilers (0~35 d) were significantly reduced as the stocking density increased (P<0.05). However, the feed intake of starters (0~21 d) significantly increased as the stocking density increased (P<0.05). There were no significant differences in the biochemical profiles among the four different stock densities. Furthermore, no significant differences were observed in the stress parameters: (heterophils / lymphocytes ratio and corticosterone), IgA, and IgM; however, IgG significantly increased with stocking density (P<0.05). The pH, water holding capacity, and cooking loss of the muscle were all unaffected by the stocking density, but the shear force (tenderness) increased slightly as the density increased. The findings of this study suggest that a lower stocking density (16 birds/㎡) significantly improved the shear force of breast meat and IgG in broilers.

Response of Yield and Quality in Major Domestic Rice (Oryza sativa L.) Varieties according to the Nitrogen Application Levels (질소시비수준에 따른 국내 주요 벼 품종의 수량 및 품질 반응)

  • Jong-Seo Choi;Jinseok Lee;Shingu Kang;Dae-Woo Lee;Woonho Yang;Seuk-Ki Lee;Su-Hyeon Sin;Min-Tae Kim
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.67 no.4
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    • pp.342-361
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    • 2022
  • In order to evaluate the effect of nitrogen application levels on yield and quality of rice varieties, a field experiment was conducted at National Institute of Crop Science of Korea from 2018 to 2020. Five levels (0, 3, 5, 7, and 9 kg/10a) of nitrogen fertilizer were treated to 21 Korean rice varieties. Yield, yield component, appearance quality, and protein content in rice were analyzed. The average head rice yield for 3 years decreased by 28%, 22%, 11%, and 8%, respectively, when cultivated with 0, 3, 5, and 7 kg/10a nitrogen application compared to cultivation with a standard nitrogen application amount, 9 kg/10a. The number of panicles per hill increased as the amount of nitrogen application increased, but there was no significant change in the number of grains per panicle and 1000-grains weight, and the number of panicles per hill showed relatively small annual variation compared to other yield components. There was no significant difference in the head rice ratio according to the nitrogen application amount, the broken rice ratio slightly decreased, and the floury rice ratio increased. The protein content of rice decreased with increasing nitrogen application in 2018 and 2019, and was the lowest at 7 kg/10a of nitrogen application, and showed a tendency to increase again at 9 kg/10a. In the case of 2020, as the amount of nitrogen application increased, the protein content showed a tendency to continuously increase. In terms of varieties, 13 varieties, including Chilbo, seemed to be capable of low-nitrogen cultivation because loss of the head rice yield was less and the protein content could be lowered to 6% or less according to 7 kg/10a nitrogen application.

Effect of Rosemary and Clove Essential Oils on Quality and Flavor Compounds of Fried Korean Native Chicken Thigh Meat (로즈마리와 클로브 에센셜 오일의 항산화 특성과 토종닭 후라이드 치킨의 품질특성 및 풍미성분에 미치는 영향)

  • Soomin Oh;Yousung Jung;Sangrok Lee;Hee-Jeong Lee;Dongwook Kim;Hyo-Jun Choo;Dong-Jin Shin;Aera Jang
    • Korean Journal of Poultry Science
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    • v.50 no.3
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    • pp.143-159
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    • 2023
  • The study aimed to evaluate the antioxidative effects of rosemary (Rosmarinus officinalis L.) and clove (Syzgyium aromaticum L.) essential oils on fried Korean native thigh meat, including their impact on processed characteristics and flavor compounds. Clove essential oil showed higher DPPH scavenging activity, FRAP and total phenol content compared to rosemary essential oil (P<0.05). The treatments with the addition of 0.005% and 0.01% rosemary (0.005RB and 0.01RB) and clove (0.005CB and 0.01CB) essential oils to the batter weight compared to control that did not include essential oils in batter. The addition of rosemary and clove essential oils to fried Korean native chicken thigh meat did not significant affect proximate composition, pH, TBARS, sensory characteristics. Except for 0.005CB, treatments adding essential oils decreased cooking loss (P<0.05) and 0.005CB showed significantly higher pick-up value than control. Addition of clove essential oil in fried Korean native chicken thigh meat resulted in higher levels of arachidonic acid compared to control (P<0.05). Volatile organic compounds (VOCs) analysis showed that addition of rosemary essential oil might mask its own VOCs, while clove essential oil addition reduced some pyrazine compounds. Although addition of rosemary and clove essential oil did not have significant sensory characteristics on fried Korean native chicken thigh meat, instrumental analysis revealed changes in the compounds that influenced flavor. Further studies are required to evaluate the stability of flavor and sensory characteristics of fried Korean native chicken thigh meat with added essential oils during storage.

Effects of 1-methylcyclopropene (1-MCP) treatment on the maintenance of fruit quality of RubyS apples during cold storage ('루비에스' 사과의 저온저장 중 과실품질 유지를 위한 1-methylcyclopropene 처리 효과)

  • Jingi Yoo;Hwajong Yoo;Nay Myo Win;Hee-Young Jung;Young-Je Cho;In-Kyu Kang
    • Food Science and Preservation
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    • v.30 no.1
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    • pp.78-87
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    • 2023
  • This study was conducted to evaluate the effect of different 1-methylcyclopropene (1-MCP) concentrations on fruit quality of small-sized RubyS apples during cold storage. After harvesting, the fruits were treated with 1-MCP at 0.5 or 1 µL/L concentrations and, subsequently, stored at 0℃ for 6 months. After 6 months, the flesh firmness of untreated fruits, which was 85.4 N at harvest, had gradually decreased to 46.5 N; however, that of 1-MCP-treated fruits was maintained at 59.1 and 59.5 N. Titratable acidity (TA) of untreated fruits had also decreased from 0.42 to 0.24%, whereas that of 1-MCP-treated fruits was maintained at 0.26 and 0.27%. Soluble solids content (SSC) did not differ in all fruits. However, the 1-MCP-treated fruits had lower levels of SSC/TA ratio than untreated fruits. Moreover, after 6 months, the ethylene production had increased to 47.0 µL/kg/h in the untreated fruits, whereas 1-MCP blocked the ethylene production at 1.4 and 1.7 µL/kg/h. The weight loss and peel color variables remained unaffected by 1-MCP treatments. Thus, these results indicated that, for RubyS apples, the storability was only 2 months at 0℃ without treatment, which can be extended to 6 months with 1-MCP treatments. The application of 1-MCP at 0.5 µL/L concentration is effectively and economically sufficient to maintain the quality of RubyS apples.

Effectiveness of controlled atmosphere container on the freshness of exported PMRsupia melon (CA 컨테이너를 이용한 수출 멜론의 선도유지 효과)

  • Haejo Yang;Min-Sun Chang;Puehee Park;Hyang Lan Eum;Jae-Han Cho;Ji Weon Choi;Sooyeon Lim;Yeo Eun Yun;Han Ryul Choi;Me-Hea Park;Yoonpyo Hong;Ji Hyun Lee
    • Food Science and Preservation
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    • v.30 no.5
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    • pp.822-832
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    • 2023
  • This study investigates the effectiveness of CA (controlled atmosphere) containers in maintaining the freshness of exported melons. The melons were harvested on June 5, 2023, in the Yeongam area of Jeollanam-do, Korea. The CA container was loaded with melon samples packed in an export box. The temperature inside the container was set at 4℃, while the gas composition was set at 5% oxygen, 12% carbon dioxide, and 83% nintrogen. Following two weeks of simulated transportation, quality analysis was conducted at 10℃. The melons were inoculated with spore suspensions, and the decay rate was determined to investigate the effect of the gas composition inside the CA container on suppressing the occurrence of Penicillium oxalicum in melons. The results were compared with a Reefer container set at the same temperature. The samples transported in the CA container exhibited lower weight loss. The melon pulp softening, respiration rate, and ethylene production were slower using the CA container. Moreover, the decay rate during the distribution period in the CA container was lower than in the Reefer container. In contrast, the firmness of melons transported in the Reefer container decreased significantly (from 9.03N to 5.18N) immediately after transportation. The soluble solid content (SSC) of melons transported in the Reefer container also decreased rapidly. The results suggested that the CA container is the optimal export container for maintaining the freshness of melons.

Studies on Fire-Retardant-Treatment and Press Drying of Plywood (합판(合板)의 내화처리(耐火處理)와 열판건조(熱板乾燥)에 관(關)한 연구(硏究))

  • Lee, Phil-Woo;Kim, Jong-Man
    • Journal of the Korean Wood Science and Technology
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    • v.10 no.1
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    • pp.5-37
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    • 1982
  • Plywood used for construction as a decorative inner material is inflammable to bring large fire accidents and burn out human life and their properties. To diminish the fire disaster, fire retardant plywood has been required indeed. In the methods of manufacturing the fire retardant plywood the soaking method is occasionally used. However after soaking plywood into fire retardant chemical solutions, redrying of soaked plywood is the most important. In this study, 3.5mm thin and 5.0mm thick plywoods were selected for fire retardant treatment. Treating solutions were prepared for 20% dilute solutions of ammonium sulfate, monoammonium phosphate, diammonium phosphate, borax-boric acid and minalith, and water solution. 1-, 3-, 6-, and 9 hour-soaking treatments were applied and after treatments hot plate drying was applied to those treated plywoods at $90^{\circ}C$, $120^{\circ}C$ and $150^{\circ}C$, of press temperature. Drying rates, drying curves, water absorption rates of fire retardant chemicals, weight per volume and fire retardant degree of plywood were investigated. The results may be summarized as follows: 1. The plywoods treated with ammonium sulfate, monoammonium phosphate and diammonium phosphate and diammonium phosphate showed increase of chemical absorption rate with proportion to increase of treating time, but not in case of the plywood treated with borax-boric acid and minalith. 2. In the treatment of definite time, the absorption rate per unit of volume of plywood showed higher in thin plywood (thickness of 3.5mm) than in thick plywood (thickness of 5.0mm). In both thin and thick plywoods, the highest absorption rate was observed in 9 hour-treatment of ammonium sulfate. The value was 1.353kg/$(30cm)^3$ in thin plywood and 1.356kg/$(30cm)^3$ in thick plywood. 3. The volume per weight of plywood after chemical treatment increased remarkably and. after hot plate drying, the values were to a little extent higher than before chemical treatment. 4. The swelling rates of thickness in chemical-treated plywoods increased similarly with that of water-treated plywood in 1- and 3 hour-treatment of both thin and thick plywoods. But in 6- and 9 hour-treatment, the greater increased value showed in water-treated ply wood than any other chemical, especially in thick plywood. 5. The shrinkage rates after hot plate drying showed the same tendency as the swelling rate, and the rate showed the increasing tendency with proportion to increase of treating time in thick plywood of both chemical and water treatments. 6. Among drying curves, the curves of water-treated plywood placed more highly than chemical-treated plywood without-relation to thickness in 6- and 9 hour-treatment except in 1- and 3 hour-treatment. 7. The drying rate related to thickness of treated plywood, was twice above in thin plywood compared with thick plywood. 8. The drying rate remarkably increased with proportion to increase of the plate temperature and, the values were respectively 1.226%/min., 6.540%/min., 25.752%/min. in hot plate temperature of $90^{\circ}C$, $120^{\circ}C$, $150^{\circ}C$ in thin plywood and 0.550%/min., 2.490%/min, 8.187%/min, in hot plate temperature of $90^{\circ}C$, $120^{\circ}C$, $150^{\circ}C$ in thick plywood. 9. In the treatment at $120^{\circ}C$ of hot plate temperature, the drying rates of chemical-treated plywood showed the highest value in monoammonium phosphate of thin plywood and in diammonium phosphate of thick plywood. But the drying rate of water-treated plywood was highest in 6- and 9 hour-treatment. 10. The fire retardant degree of chemical-treated plywood was higher than that of the untreated plywood as shown in loss of weight, burning time, flame-exhausted time and carbonized area. 11. The fire-retardant effect among fire retardant chemicals were the greatest in diammonium phosphate, the next were in monoammonium phosphate and ammonium sulfate, and the weakest were in borax-boric and minalith.

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