• Journal of Bio-Environment Control
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• v.17 no.4
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• pp.319-324
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• 2008

The sweet pepper (paprika) is one of the most important exported vegetable crops in Korea. This study evaluated the storability of sweet pepper fruits between 2 cultivars with different maturities under different storage conditions. The sweet peppers ('Special' and 'Fiesta') were grown in a rockwool hydroponic system, and harvested two different maturities: half-maturity and full-maturity levels. The sweet pepper fruits were stored in MA(non-ventilated) and non-MA(ventilated) conditions at 4 and $9^{\circ}C$ for 20 days. The storability of sweet pepper fruit was the highest in $4^{\circ}C$ MA conditions that remained 5% carbon dioxide and 10% oxygen during the storage. The ethylene concentration in MA condition showed $2{\sim}8{\mu}l/l$ regardless of storage temperatures, cultivars and maturities. The fruits packaged with non-ventilated film, showed lower weight loss, and higher firmness, and there was no different about decay ratio compared to the fruits packed ventilated film. The coloration of semi-matured fruit that colored 50% before storage progressed faster in non-ventilated packaging condition at $9^{\circ}C$, but their color did not changed as same as level of full-matured fruit. The electrolyte leakages and respiratory rate that estimated degree of chilling injury was highest in non-MA(ventilated) conditions of 'Special' full matured fruit placed at room temperature for 3 days following storage at $4^{\circ}C$ for 20 days. It may be suggested that sweet pepper fruit packed sealed (non-ventilated) film and stored at non-chilling temperature can be maintained better quality for long term storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1571-1576
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• 2012

The purpose of this study was to investigate the physicochemical and pasting properties of long-term stored domestic and imported rice supplied for food processing from government-controlled public rice stocks. Goamibyeo, which was bred for processing and harvested in 2011, was selected as the control rice for comparison. Rice was dry-milled, and the amylose contents of stored rice were 12~13%. Stored rice kernels were significantly harder than those of control, whereas damaged starch content and water absorption of flour were not significantly different from those of control. Overall, long-term stored domestic and imported rice showed high peak viscosities along with high viscosities of both hot and cold pastes. Both imported and domestic rice demonstrated insufficient properties for making 100% flat rice noodles or bread. They showed the greatest shrinkage during cooling after baking. Although their levels of cooking loss were less than that of control, stored rice showed a less elastic and softer cooked noodle texture compared to control flour.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.2
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• pp.651-659
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• 2017

Although the need for education on sexually-transmitted-infections (STIs) for adolescents has been increasing, a limited number of adolescents receive STI education. Importantly, the exposure of youth to an STI during their adolescence period can seriously affect their genital health. Smartphones are an innovative medium that can be used to change individual behaviors, especially useful when used to educate adolescents. Therefore, we developed a customized smartphone application for Korean adolescents. The application was based on Dick and Carey's instructional system design model. In this paper, we describe the process for development of the smartphone application, and the strategies we applied to attract adolescents to use the smartphone application. Six experts verified the educational content of the application. The application's easygoing words were chosen to help adolescents understand the topic. Strategies such as cartoon clips, secret chat rooms, buttons changing color from blue to grey, questions and answers, and a repeated-learning function were used to attract Korean adolescents to the application. The smartphone application developed in this study could be used in schools, youth centers, and hospital centers to improve STI knowledge, STI prevention, and STI coping skills.

• Journal of the Korean Wood Science and Technology
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• v.37 no.6
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• pp.487-496
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• 2009

The sapwood of yellow poplar is very bright while its heartwood is usually greenish which changes to dark brown with weathering. This difference in color value between sapwood and heartwood causes difficulty in using yellow poplar as higher value added materials such as interior finish and furniture part. In this study, hot-water treatment, vacuum-heat treatment and oven-heat treatment were carried out to reduce the difference in color value between heartwood and bright sap wood and to increase durability. FT-IR analysis, contact angle measurement and decay test were carried out to find out the mechanism of functional group change and the increment of durability by heat treatment. The result of decrement ratio of color difference were 45.7% by hot-water treatment, 26.8% by vacuum-heat treatment, and 60.2%, 87.8%, and 88.8% by $180^{\circ}C$, $200^{\circ}C$ and $220^{\circ}C$ oven-heat treatments respectively. Furthermore, it has been found that oven-heat treatment causes decrement of mass loss by decay in this study. It is suggested that oven-heat treatment could be environmentally friendly preservative treatment without chemicals.

• Horticultural Science & Technology
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• v.31 no.5
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• pp.648-651
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• 2013

A new cultivar 'Daewang' strawberry was developed by the National Institute of Horticultural & Herbal Science for forcing culture in 2010. The cultivar 'Daewang' was originated from the cross between 'Maehyang', a high firmness cultivar and 'Wongyo 3111', a high sugar content in 2006. The cultivar shows erect plant type, vigorous growth habit, early flower bud differentiation with 12-15 flowers per cluster from planting on healthy nursery. Fruits of 'Daewang' are conical type having a bright red skin color, and 16-17 g in an average weight. 'Daewang' is suitable for forcing culture as time required for dormancy breaking ranged between 50 and 100 hours. This cultivar has excellent taste for high sugar/acid ratio as sugar content of $11.1^{\circ}Brix$, acidity of 0.39% with abundant texture and can be harvested by late spring because the fruit firmness of 'Daewang' was $18.2g{\cdot}mm^{-2}$ that was about $7.9g{\cdot}mm^{-2}$ higher than $10.3g{\cdot}mm^{-2}$ of 'Akihime' cultivar. But although total yield is not significantly different from 'Akihime' cultivar, its marketable yield is remarkably higher than that of 'Akihime' cultivar. Disease and pest resistance of 'Daewang' have a tendency to sensitive powdery mildew, anthracnose and spotted spider.

• Journal of The Korean Society of Grassland and Forage Science
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• v.23 no.3
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• pp.207-210
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• 2003

"Jangbeol 102" is a new orchardgrass(Dacrylis glomerata L.) variety developed by the National Livestock Research Institute(NLRI) in 2002. To develope the new variety of orchardgrass, 5 superior clones were selected and polycrossed for seed production. Agronomic growth characteristics and forage production of "Jangbeol 102" were examined at Suwon from 1995 to 1998, and regional trials were conducted in Suwon, Namwon and Pyungchang from 1999 to 2002 and Jeju from 2000 to 2002, respectively. "Jangbeol 102" showed semi-erect growth habit in fall and spring and medium to long type in length of flag leaf and upper internode. Plant height of "Jangbeol 102" was similar to that of standard variety, "Ambassador" and heading date was I day faster as 11th May compared to Ambassador. Characters such as winter hardiness, regrowth, moisture tolerance, disease resistance of "Jangbeol 102" were stronger or better than those of Ambassador, specially in regrowth and disease resistance. "Jangbeol 102" showed 18% higher dry matter yield(13,430kg/ha) compared to Amabassador. Nutritive value was appeared to be similar in both varieties.assador. Nutritive value was appeared to be similar in both varieties.

• Korean Journal of Food Science and Technology
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• v.42 no.2
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• pp.190-197
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• 2010

Changes in the quality of buckwheat sprout treated with organic acid solutions such as ascorbic, citric and acetic acid were examined during storage in order to judge the feasibility of acid dipping as a pretreatment for extending shelf-life. Quality attributes of buckwheat sprout stored at $5^{\circ}C$ were measured in terms of microbial cell count, moisture content, soluble solids content, chromaticity, and sensory evaluation over different storage times. For microbial growth inhibition, combinations of 0.05% acetic acid and 0.5% citric acid or 1% ascorbic acid and 0.5% citric acid were more effective than other treatments. Slight changes were observed in moisture content among the treatments, whereas soluble solids content of each treatment was increased during storage. In chromaticity, the Hunter's a value of buckwheat sprout treated with acetic acid alone or acetic acid combinations showed the largest increase. Dipping treatment with ascorbic acid and citric acid produced only slight changes in color of the sprout. In the sensory evaluation of discoloration (head, stem and root), wilting and overall quality, ascorbic acid and citric acid treatments gave the highest scores. These results suggest that dipping treatment of buckwheat sprout with citric acid can confer more positive effects on storage stability than others.

• Korean Journal of Food Science and Technology
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• v.42 no.2
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• pp.165-174
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• 2010

The effects of substituting whey protein isolate (WPI) for butter in the preparation of butter sponge cake were determined by objective and subjective tests. The specific gravity of cake batter, the cooking loss and moisture content of cake were all decreased with increasing amounts of WPI, whereas specific loaf volume was increased. With increasing WPI content, redness of crust and crumb, as well as lightness of crumb were increased, whereas lightness of crust, as well as yellowness of crust and crumb were all decreased. Hardness, chewiness, gumminess, adhesiveness and fracturability were increased significantly with increasing amounts of WPI, however, cohesiveness, springiness, and resilience were decreased. In the sensory evaluation, 20% WPI-substituted cake displayed scores similar to those of control. These results suggest that substitution of 20% WPI could be the best ratio for the preparation of butter sponge cake.

• Horticultural Science & Technology
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• v.33 no.5
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• pp.789-795
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• 2015

The new garden chrysanthemum (Dendranthema grandiflorum Ramat.) cultivar 'Nuri Ball' was developed at Yesan Chrysanthemum Experiment Station of Chungcheongnam-do Agricultural Research and Extension Services in 2011. 'Nuri Ball' was bred through a cross between the '02-145-01' line as the female parent with yellow flower color and '02-04-32' as the male plant with white flower color in 2004. Three years of adaptation trials were conducted from 2006 to 2009 under natural conditions. This study compared the external shape type with that of 'White Miri' and conducted ploidy and RAPD (Random amplified polymorphic DNA) marker analyses. These tests showed that 'Nuri Ball' cultivar has its own characteristics compared with the control 'White Miri'. 'Nuri Ball' was a shrub type variety with semi-double flowers of 4.0 cm in width with white petals. It could produce 1025.2 flowers per plant in autumn. Compared with the control 'White Miri', 'Nuri Ball' was similar in terms of shape and color of flowers, but was different in flower size and number. The natural flowering time of 'Nuri Ball' was late September. It had very vigorous growth and an early budding plant. 'Nuri Ball' was demonstrated to be a new cultivar based on ploidy test and RAPD analysis. 'Nuri Ball' is intended for use as a bed chrysanthemum and expected to contribute to farm incomes in landscaping.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.699-705
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• 2008

This study was conducted to promote the of fish paste with angelicae gigantis radix powder as a food. The concentrations of angelicae gigantis radix powder were 0, 0.5, 1, 1.5, and 2%. All the samples of fish paste with added angelicae gigantis radix powder 37%. For the Hunter color values, the a values increased but the L and b values of the fish paste decreased increasing concentration of angelicae gigantis radix powder and the folding test good score in all the samples(AA). In texture test the hardness, chewiness, brittleness increased with increasing concentrations of angelicae gigantis radix powder. However, cohesiveness and springiness decreased increasing concentrations of angelicae gigantis radix powder. Sensorye valuation, color, flavor, hardness as the concentration of angelicae gigantis radix powder. Sleekness, and springness decreased increasing concentrations of angelicae gigantis radix powder. He fish paste 2% angelicae gigantis radix powder (2AGRP) the highest acceptance scores in color, the fish paste 0.5% angelicae gigantis radix powder (0.5AGRP) highest acceptance scores in chewiness. The fish paste 0.5% angelicae gigantis radix powder (0.5AGRP) also the highest acceptance scores for appearance, flavor, taste, texture, and overall quality. Results suggest that angelicae gigantis radix powder can be applied to fish paste to increase its quality.