• Food Science and Preservation
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• v.20 no.1
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• pp.7-13
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• 2013

Mushrooms have a shorter shelf-life than most vegetables because of their very high respiration rates, sensitivity to enzymatic browning and susceptibility to microbial spoilage. This study was conducted to investigate effects of various packaging materials and precooling on the quality of mushrooms (Agaricus bisporus). Mushrooms were precooled at $4^{\circ}C$ for three hours and packaged using the following packaging materials; 1) polyethylene (PE) film bags of 0.03 mm thickness, 2) polypropylene (PP) film bags of 0.03 mm thickness, and 3) polystyrene (PS) tray+polyvinyl chloride (PVC) wrapper. The physiological changes (weight loss, gas composition, color, firmness, and sensory evaluation) associated with postharvest deterioration were monitored for 17 days at $10^{\circ}C$. The results showed that the PP film bag maintained quality of mushrooms most effectively, especially PP film bags inhibited decreasing firmness. The samples also exhibited smaller decreases in weight loss rate (0.57%) and Hunter L value (84.44) than PS tray+PVC wrapper (7.73%, 82.19) and PE film bags (0.89%, 82.96). Sensory evaluation level in all samples remained relatively constant during the first 5 days of storage. However, PE film bags and PS tray+PVC wrapper showed lower score of flavor, texture and color than PP film bags after 8 days of storage. This study suggested that PP film bag packaging effectively extends shelf-life of mushrooms during storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1509-1515
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• 2010

In this study, sponge cakes were prepared with substitution of 5, 10, 15, and 20% banana powder. The specific gravity and viscosity tended to increase as the ratio of banana powder increased. The foaming stability was highest at the 10% substitution level. The control group had significantly higher moisture content and volume index than the banana powder samples. The crust color values (a, b) decreased significantly with increased content of banana powder, but the a value increased. Crumb colors values (L, b) decreased as banana powder content increased while the a value increased. In terms of textural characteristics, the samples containing 5, 15, and 20% banana powder had significantly higher hardness than the 0 and 10% samples. Fracturability and resilience were maximal with 15% and 5%, respectively. Adhesiveness and chewiness were not significantly different among the samples. In the sensory evaluation, scores for banana flavor, coarseness, color, flavor, softness, and overall acceptability increased as the level of banana powder content increased. Sweetness was not significantly different among the samples. The control group had significantly higher egg-flavor as compared to the samples containing banana powder. The results indicated that substituting 10% banana powder to sponge cake is optimal for quality and provides a product with reasonably high overall acceptability.

• Korean Journal of Organic Agriculture
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• v.25 no.1
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• pp.125-134
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• 2017

This study was carried out to examine the effects of soil sulfur mixture on the control apple valsa canker in apple orchard for two years. In organic apple orchard, The recovery percentages of apple valsa canker were compared among control (no treatment), lime sulfur, and soil sulfur in organic orchards. In conventional apple orchards, those of recovery percentages were compared among control, neoasozin, lime sulfur, and soil sulfur. Compared with control, soil sulfur treatments significantly improved the recovery percentages of apple valsa canker infected trees in organic orchard. However, there were no differences between lime sulfur and soil sulfur treatment in organic apple orchard, except BongHyun orchard experiment in 2013. Compared with control fruit qualities, fruit skin red color and fruit firmness were improved in lime sulfur and soil sulfur treatment, respectively. In conventional orchard, apple trees treated with lime sulfur, soil sulfur or neoasozin improved recovery percentages, compared with those of control trees. Soil sulfur treatments recovered 87.5~97.5% of infected 'Fuji'/MM106 apple trees in organic and conventional apple orchards. The trees applied with neoasozin showed significant lower shoot growth than those of soil sulfur treatment in conventional orchard. Soli sulfur treatment improved fruit red color, but did not affected fruit weight, fruit firmness, soluble solids concentrations, and titratable acidity.

• Korean Journal of Breeding Science
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• v.49 no.4
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• pp.396-402
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• 2017

'Daname' is a foxtail millet(Setaria italica Beauv.) variety developed and registered by Department of Southern Area Crop Science, NICS, RDA in 2014. This variety which collected from IT252182 was developed through pure line selection. 'Daname' is a early-maturing variety having 100 days of growth period from seeding to harvesting in Milyang of Korea. The culm length is about 97 cm which is 20cm shorter culm length than standard variety 'Hwanggeumjo', and it showed tolerant to lodging in field. The panicle shape is a cylindrical and the length is about 19cm. According to the grain, seed color and dehusked grain colors are orange and yellow and endosperm characteristic is non-glutinous. The yield performance of this variety was about $3.81t\;ha^{-1}$ in local adaptability test from 2013 to 2014 and it showed similar with standard variety 'Hwanggeumjo'. As the addition amount of 'Daname' in rice increased from 0% to 30% and 100%, the antioxidant ability of 'Daname' added rice and hardness/stickiness balances were increased. But we could not find out the difference of hardness/stickiness balances between 0%and 10% addition. So, 10% addition amount was concluded to increase antioxidant ability regardless eating quality of cooked rice. (Variety registration No. 6243)

• Journal of Korean Society of Forest Science
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• v.107 no.4
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• pp.422-427
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• 2018

This study was performed to determine quality characteristics of solar-dried persimmon for each cultivar. The physical and sensory characteristics of 4 cultivars of solar-dried persimmons (Gojongsi, Godongsi, Sangjudungsi, Koshuhyakume) were investigated. As a result, yield rate and firmness was highest in Koshuhyakume (29.5%, 9.62 N). Meanwhile, the soluble solid content (SSC) was the highest in Gojongsi ($27.3^{\circ}Brix$) and it has a significant difference between 4 cultivars (p<0.05). The water activity was range from 0.784 to 0.819 and Gojongsi (0.784) was significantly lower than others. The water contents value was the highest in Koshuhyakume (37.51%), while Sangjudungsi (35.32%) was the lowest. In case of Hunter's value, 'L', 'a' and 'b' were the highest in Sangjudungsi (34.56, 9.24, 17.07), whereas Koshuhyakume (29.17, 5.68, 13.59) has generally low value. In sensory evaluation, overall acceptability was the highest in Gojongsi and Godongsi (5.16), while Koshuhyakume (3.95) was the lowest. The results showed that the quality characteristics of dried persimmon manufactured by solar drying method have distinct difference according to cultivars.

• Korean Journal of Food Science and Technology
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• v.54 no.1
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• pp.80-87
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• 2022

We investigated the effects of organic acid and ultrasonication treatment in maintaining the quality of garlic during storage. Samples were exposed for 5 min to either ultrasonication at 60℃, 1% citric acid, or 0.5% fumaric acid. Presence of microorganisms and minerals, hardness, and color were compared during storage at 4℃ for 28 days. The total aerobic bacterial count remained low. No proliferation of Escherichia coli was observed after treatment with fumaric acid or ultrasonication, and mold proliferation was inhibited by ultrasonication. The mineral content of the northern type garlic was higher than that of the southern type. Exposure to fumaric acid did not result in a substantial difference in hardness until 21 days of storage, at which time there was a decrease in the L-value in each cultivation type. Our results indicate that treatment with 0.5% fumaric acid for 5 min was effective in reducing the abundance of microorganisms during storage without affecting the hardness or color in garlic.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.14 no.2
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• pp.155-160
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• 2011

Purpose: This study was performed to evaluate the role of colonoscopy in children with hematochezia. Methods: We retrospectively reviewed the medical records of 277 children who underwent colonoscopy because of hematochezia between January, 2003 and July, 2010. Results: The mean age of the patients was $6.0{\pm}4.4$ (7 days~17.8 years) years. The male to female ratio was 2.2:1. The duration between the 1st episode of hematochezia and colonoscopy was $4.9{\pm}12.1$ months. Characteristics of hematochezia included red stool (65.1%), blood on wipe (12.8%), bloody toilet (11.9%), and blood dripping (10.2%). The most proximal region of colonoscopic approach was terminal ileum (84.5%), cecum (9.5%), hepatic flexure (2.8%), and splenic flexure (3.2%). Eighty five patients (30.6%) had no specific abnormal findings. Major causes of hematochezia were polyp (26.4%), food protein induced proctocolitis (6.9%), infectious colitis (5.4%), lymphofolliculitis (5.7%), non specific colitis (5.7%), and vascular ectasia (5.1%). The hemorrhagic sites included the rectum (24.0%), rectosigmoid junction (18.1%), sigmoid colon (13.5%), ascending colon (14.2%), transverse colon (11.3%), descending colon (7.8%), cecum (8.1%), and terminal ileum (3.1%). The recurrence rate of hematochezia after colonoscopy was 19.1%. Colonoscopy was performed in 262 patients (94.6%) with conscious sedation. Endoscopic hemostasis was performed in 5 patients. Complications of colonoscopy or sedation were not found. Conclusion: The causes and lesional localization of pediatric hematochezia were diverse. Colonoscopy has an important role in the diagnosis and treatment of hematochezia in children. Total colonoscopy is recommended to detect the cause of hematochezia.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.2
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• pp.221-225
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• 2008

The objective of the study was to examine the distinct qualities of Dasik containing added silkworm powder. In order to discern the differences in characteristics among samples the silkworm powder was added as at ratios of (0%, 10%, 20%, 30% and 40%), respectively. Measurements for moisture, chromaticity and mechanical and physical properties were performed, in addition to sensory evaluations. The results were as follows. The moisture contents of the Dasik samples changed as the added silkworm powder content increased. A lower L-value resulted as the amount of silkworm powder increased (p<0.05), the a and b values also showed decreasing tendencies. In the texture analysis, hardness increased as the amount of added silkworm powder increased from 0% to 40% (p<0.05). Adhesiveness was highest in the 40% silkworm powder group, and the 30% and 20% groups had the highest springiness values respectively (p<0.05). In terms of sensory quality overall surface color, texture and taste were perceived as superior for the 30% and 20% add silkworm powder groups gumminess was lowest for the 0% group (p<0.05), and overall quality was lowest for the 40% added silkworm powder group. Consequently, there was greater preference for the samples containing less than 40% added silkworm powder, and the 30% treatment had the best overall quality.

• Korean Journal of Organic Agriculture
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• v.11 no.3
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• pp.75-90
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• 2003

A total of 192 Korean landraces were investigated for the comparison of each other as useful germplasm to organic farming and examined correlation between quantitative traits. Almost Korean landraces were classified into medium-heading variety and average days from seeding to heading was 111.1 days. Plant height and culm length were longer about 20∼40cm than general Japonica cultivar. Average width of leaf blade and average length of panicle were 1.3cm and 22.4cm, respectively, Average number of panicles per plant was 10.0 and almost varieties showed low tilling habit. Average length/width ratio of brown rice was 1.7 and several varieties were long grain type and average 1,000 grain weight was 21.6g. In correlation coefficient among quantitative traits, positive significant correlations were observed between culm length and leaf width, days from seeding to heading, but negative correlations were observed between days from seeding to heading and 1000 grain weight. 27.1% of Korean landraces showed weak and lodging degree in culm strength and 3.6% of total varieties showed purple margin on leaf blade and leaf sheath. In leaf blade angle and flag leaf angle, erect type was 46.9% and 10.9%, respectively. 24.0% of total varieties showed the slow and late degree of leaf senescence. The rate of awned type, waxy type and brown seed coat were 74.5%, 20.3% and 4.2%, respectively. The color of stigma, spikelet, apiculus and awn showed diverse color such as white, brown, red and purple.

• The Korean Journal of Food And Nutrition
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• v.23 no.4
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• pp.478-484
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• 2010

This study was performed to investigate the quality characteristics of sponge cake made with leek(Allium tuberosum Rottler) powder. In order to evaluate the physical and sensory properties of different cake, the leek powder was added to wheat flour at various ratios(3, 5, 7, 9%, w/w). The specific gravity of bread dough tends to increase with the addition of leek powder. The moisture levels of the sponge cakes made with leek powder were higher than that of the control. Crumb color values, lightness(L) and redness(a) decreased by leek powder addition, while yellowness(b) was significantly increased (p<0.05). In texture analyses, hardness, cohesiveness, springiness and gumminess decreased with the addition of leek powder. In sensory evaluations, the 3% leek powder sponge cake showed higher sensory property scores than others(p<0.05).