• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1258-1264
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• 2005

We determined the effect of chlorine dioxide ($ClO_{2}$) treatment on microbial growth and quality of saury. Saury samples were treated with aqueous $ClO_{2}$ at 3, 10, and 50 ppm. After the treatment, saury samples were stored at -20$^{\circ}C$ and 4$ ^{\circ}C$, respectively. Saury samples treated with $ClO_{2}$ had significantly lower total bacterial counts during storage. In particular, treatment of 50 rpm $ClO_{2}$ decreased total bacterial count most significantly among the $ClO_{2}$ treated saury samples. After 4 days, populations of total bacteria for the control reached 6.43 log CFU/g, while the sample treated with 50 ppm of $ClO_{2}$ had 5.47 log CFU/g at the 9th day of storage. $ClO_{2}$ treatment also delayed increase in the population of psychrotrophic bacteria on saury. The pH of saury samples decreased with increase of $ClO_{2}$ concentration. Volatile basic nitrogen (VBN) and thiobarbituric acid reactive substance (TBARS ) values of saury samples increased during storage, regardless of $ClO_{2}$ concentration. Sen-sory evaluation of saury samples showed that treatment with $ClO_{2}$ could improve the quality of saury. These results indicate that $ClO_{2}$ treatment could be useful in improving microbial safety and quality of saury.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.267-276
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• 2005

This study was carried out to investigate the effects of Kimchi ingredients, garlic, ginger, green onion and fermented fish sauces, on the Kimchi characteristics during fermentation. The experiment design of this study was the central composite design and response surfaces methodology. Garlic (X$_1$) of 0∼2%, ginger (X$_2$) of 0∼1.4%, green onion (X$_3$) of 0∼4% and fermented fish sauces (shrimp, X$_4$ and anchovy, X$_{5}$) of 0∼2% per salted Chinese cabbage of 100 g put in independent variables, respectively. The result of response surface regression analysis, independent variables of various ingredients and dependent variables, correlation coefficient ($R^2$) showed very difference value according to added ingredients. In the Kimchi samples fixed independent variables of garlic (X$_1$)-ginger (X$_2$), generally, it showed high correlation value more than samples fixed other independent variables of garlic (X$_1$)-green onion (X$_3$) and ginger (X$_2$)-green onion (X$_3$) over the fermentation period. And the correlation coefficient ($R^2$) of fermented fish sauces (shrimp of X$_4$, anchovy of X$_{5}$) showed value over 0.8 in the its characteristics of Kimchi samples except for textural properties of sensory evaluation. In the graph pattern of fermented fish sauces using response surfaces methodology, it showed a little increasing value of titratable acidity, lactic acid bacteria and 'a' of redness, 'b' of yellowish according to increasing addition fermented fish sauces. In the total acceptability of sensory evaluation, it showed high value according to increasing fermented fish sauce at the initial fermentation period of Kimchi. But it showed high value Kimchi sample added content of 1.0% fermented fish sauce in the middle (appropriate fermentation) and last (excessive) fermentation period.

• Korean journal of applied entomology
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• v.22 no.4 s.57
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• pp.300-306
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• 1983

Effect on blast lesion development was investigated in rice cultivar Milyang 23 and Jinheung using two races of Pyricularia oryzae compatible or incompatible to each of two rice cultivars. Discase lesions were measured in rice when inoculated with inoculum mixed with compatible and incompatible races, inoculated with a compatible race following with an incompatible race and vice versa. Lesions were smaller when rice was incoulated with an incompatible race and then inoculated with a compatible race than those inoculated in the reverse way both at the inoculated site and at 3cm-upper part from inoculated spot. The results suggested that induced resistance might play a role in suppression of lesion development although such an effect appeared to be influenced by heavy application of nitrogen fertilizer.

• Food Science and Preservation
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• v.21 no.4
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• pp.451-459
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• 2014

The aim of this study was to provide useful information for making guide of quality index of Korean red pepper. The results of physicochemical characteristics analysis showed the moisture content of air-dried and sun-dried red pepper were 10.38~15.60% and 9.46~17.22%, which show that 50% of the 40 samples exceeded the 13% KS moisture standards of red pepper powder. The capsaicinoids content of the air-dried and sun-dried samples were 10.85~126.39 mg% (1,627~18,958 Scoville heat unit) and 0.43~164.09 mg% (64.5~24,613.5 Scoville heat unit). A wide distribution of ASTA values was observed: 49.12~154.69 and 70.08~182.13 for air-dried and sun-dried red pepper, respectively, with 9.29~23.10% free sugar, and 0~1,050 mg% of ascorbic acid. The total viable cells of the air-dried red peppers were 2.01~6.67 log CFU/g and of sun-dried red peppers, 1.74~5.77 log CFU/g. The contamination level of yeast in the samples were 1.03~4.12 log CFU/g of the air-dried samples and 1.05~6.10 log CFU/g of the sun-dried samples. Among the foodborne pathogens, Clostridium perfringens and Bacillus cereus were detected in many red pepper samples regardless drying method. In the principal component analysis, the first (PC1) and second principal components (PC2) accounted for 56.78 % of the total variances (38.47% and 18.31%, respectively). Ascorbic acid, ASTA, color value (L, a, b) were strongly correlated with the PC1, and quality characteristics such as moisture, microorganism, sample (drying method) showed a negative correlation with the PC1.

• Food Science and Preservation
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• v.21 no.4
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• pp.512-519
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• 2014

This study was carried to investigate the physicochemical and microbiological characteristics of seasonal salted-Kimchi cabbage order to provide basic data for optimal salting and storage condition of seasonal Kimchi cabbage. Generally, fall season samples had slightly higher pH and acidity value than the other seasonal salted Kimchi cabbage. The soluble solids content of spring, summer, fall and winter samples were 5.95%, 6.18%, 6.29% and 7.76%, respectively. The salt content of all the seasonal salted Kimchi cabbage samples were insignificant. The number of microbial bacteria in the summer samples were generally much more significant than spring and winter samples. There was no significant difference in the color of seasonal salted Kimchi cabbage. As for the texture properties, the firmest samples in the surface rupture test were the spring samples (force: 4.92 kg), and the hardest samples in the puncture test were the summer samples (force: 11.71 kg). In the correlation analysis of the quality characteristics of seasonal samples, the soluble solids content and hardness of the seasonal salted Kimchi cabbage was significantly correlated at 1% significance level. Also, in the principal component analysis, F1 and F2 were shown to explain 27.28% and 35.59% of the total variance (62.87%), respectively. The hierarchical cluster analysis of the quality characteristics of seasonal samples, the samples were divided into three groups: spring cabbage group, summer cabbage group and fall and winter cabbage group.

• Food Science and Preservation
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• v.23 no.7
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• pp.1058-1064
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• 2016

This study investigated the correlation between physicochemical (color, soluble solids content (SSC), pH, titratable acidity (TA), and firmness) and sensory (appearance, taste, odor, and texture) characteristics of environment-friendly 'Campbell early' grapes to identify quality indices. For analysis, samples of similar-sized grapes were collected from five orchards. The results showed that the physicochemical characteristics of CIE $L^*$, CIE $a^*/b^*$, SSC, pH, TA, and firmness and the sensorial characteristics of color intensity, freshness of stem, odor, sourness, sweetness, and elasticity were different among groups. Correlation analysis results showed that an increase in sweetness and firmness and a decrease in sourness were associated with an increase in overall acceptance. Sourness and sweetness were positively correlated with CIE $L^*$ (r=0.88) and firmness (r=0.95), individually. In the principal component analysis results, component F1 and F2 explained 44.35% and 33.77%, respectively, of the total variance (78.12%). F1 represented firmness, sweetness, elasticity, hardness, grape odor, color intensity, sweet odor, sourness, and damage degree. F2 represented CIE $L^*$, TA, CIE $a^*$, CIE $a^*/b^*$, SSC/TA, SSC, and peel thickness. The results showed that consumer acceptance of 'Campbell early' grapes can be determined by assessing physicochemical attributes of firmness, CIE $L^*$, TA, CIE $a^*$, CIE $a^*/b^*$, SSC/TA, and SSC and various sensorial attributes including sweetness, fruit elasticity, fruit hardness, grape odor, and color intensity.

• Food Science and Preservation
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• v.23 no.7
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• pp.1065-1073
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• 2016

This study investigated the sensory attributes and quality characteristics of Fuji apples based on market commodity price to provide data for quality index of Fuji apples. Samples were purchased from the Garak market (Seoul Agro-Fisheries & Food Corporation) and divided into four groups depending on the price such as group A, B, C, D. There were no significant differences in their volume and weight among groups. In the soluble solid content and total free sugar, A and B group (high price) showed higher content than those of C and D (low price) group. And also, the A group and B, C, D group showed 386.29 mg% and 320.09~359.28 mg% in the total organic acid content, respectively. As an sensory evaluation results, A group and B group were evaluated higher score than those of C and D group in the uniformity of red color and glossiness of skin and unique apple sensory attributes using quantitative descriptive analysis. Consumer test showed similar to quantitative descriptive analysis results in the various sensory attributes. In the analysis results between quality characteristics and sensory attributes of Fuji apples, total acceptability was correlated positively with titratable acidity (r=0.58), soluble solid (r=0.89), soluble solid content/titratable acidity ratio (r=0.42), total free sugar (r=0.36) and total organic acid (r=0.38). Based on principal component analysis of apple's quality characteristics, apples were primary separated along the first principal component (pH, acidity, soluble solid content, total free sugar, organic acid), which accounted for 66.01% of total variance. In addition, principal component analysis of sensory evaluation revealed a total variance for the quantitative descriptive of 55. 65% and a total variance for the consumer test of 55.84%.

• Korean Journal of Agricultural and Forest Meteorology
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• v.19 no.4
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• pp.223-231
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• 2017

This study was conducted to determine the impact of elevated temperature based on climate change scenario on growth and bulb quality of extremely early-maturing onion (Allium cepa L. cv. Singsingball) in the temperature gradient tunnels. There were treated with 3 groups, one is a control group (ambient temperature, mean temperature at $9.8^{\circ}C$), another ambient temperature $+2^{\circ}C$ (mean temperature at $12.0^{\circ}C$), and the other ambient temperature $+5^{\circ}C$ (mean temperature at $14.3^{\circ}C$). Compared with the control, plant height, neck diameter, leaf area, top fresh weight and dry weight were significantly increased at ambient $+2^{\circ}C$ temperature. Bulb diameter and bulb weight was highest at ambient $+2^{\circ}C$ temperature (mean temperature at $12.0^{\circ}C$) during the growth period. Bulb/neck diameter ratio, over 2.0 a good indicator of development of bulb, increased rapidly at ambient $+2^{\circ}C$ temperature. This result suggests that extremely early-maturing onion (Allium cepa L. cv. Singsingball) could maintain the higher productivity and bulb quality at ambient $+2^{\circ}C$ temperature. On the contrary, $5^{\circ}C$ higher than atmospheric temperature shows negative effects on yields under a future climate change scenario.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.30 no.3
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• pp.111-120
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• 2012

This study regards a series of achievement on Wonlim(Garden) Cultural Properties Excavation Project, led by field of landscape architecture. It will mainly describe excavation results of Gwiam(龜巖: Turtle rock) and historical value of it in terms of Nakseojae(樂書齋) restoration in Bogil-do Yun,Seondo Wonlim(Scenic Sites, No.34). Gwiam(Turtle rock) was found 14.6m apart from the north of Nakseojae, and it covered with 10~15m topsoil tilted toward Nakseojae, The size of Gwiam, which was Granite, was 360cm length, 270cm width, 95cm high. The Edge of Gwiam's North west part was of triangular shape forming Turtle head. The back of the Turtle head was form of Tortoise-shell because of wide backboard with both side groove. The southeast part of Gwiam projected was Turtle's tail. This Granite was obvious Turtle shape artificially made, and there are less likely to relocate from place to place. This Turtle-shaped Gwiam is important landmark for Nakseojae, which is one of the four spiritual creatures written in Bogildoji(甫吉島識) and Gosanyugo(孤山遺稿) by Yunwi. According to Bogildoji, it is estimated that Gwiam were on the axis with Soeunbyung(小隱屛), Nakseojae and was buried when Yiguan(Gosan's grandson) reconstructed a building. Also, it was place for enjoying the moon. But, Even after three times excavation in Nakseojae, there was no way to identify further information regarding Gwiam, so it was a matter of mystification. As a result of this study, Gwiam is laid bare to light in at least 260 years, so it is good example for boosting importance of landscape architecture field and restoring Nakseojae. Furthermore, firm base-soil was discovered in 135m high Rock Mass below, so natural ground of Nakseojae can be estimated by this basis. To be conclusion, Preservation Process for Gwiam and Estimation Space through interpretation of four spiritual creatures(四靈) in Gosan's Poetry should be continue.

• Korean Journal of Soil Science and Fertilizer
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• v.39 no.6
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• pp.380-385
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• 2006

To establish law-put fertilization technique and increase of fertilization efficiency during cultivation of vinyl mulching for plant, the improvement of soil properties, nutrition efficiency and yields by band spotty fertilization(BSF) using band spotty applicator was carried out at garlic(Alltuiti sativum L.) field in Honam Agricultural Research Institute from 2001 to 2002 for 2 years. The value of pH and the content of total nitrogen, organic matter, exchangeable potassium and calcium of soil after experiment were increased but the content of available phosphate was decreased than soil before experiment. Uptake amounts of nitrogen fertilized by plants were more than in BSF plots($89{\sim}111kg\;ha^{-1}$) compared to in CF(conventional fertilization) Plot ($76kg\;ha^{-1}$) and nitrogen use efficiency were high in BSF plots(42.9~58.2%) compared to in CF plot(34.9%). Also Uptake amounts of potassium fertilized by plants were more than in BSF plots($34{\sim}58kg\;ha^{-1}$) compared to in CF plot($33kg\;ha^{-1}$) and potassium use efficiency were high in BSF plots(21.6~41.2%) compared to in CF plot(19.4%). Residual amount of nitrogen fertilized on soil were more than in BSF plots($38{\sim}54kg\;ha^{-1}$) compared to in CF plot($22kg\;ha^{-1}$) while loss amount of nitrogen fertilized on soil were less than in BSF plots($32{\sim}53kg\;ha^{-1}$) compared to in CF plot($120kg\;ha^{-1}$). Also Residual amount of potassium fertilized on soil were more than in 100% BSF plot($109kg\;ha^{-1}$) compared to in CF plot($72kg\;ha^{-1}$) while loss amount of nitrogen fertilized on soil were less than in BSF plots($14{\sim}38kg\;ha^{-1}$) compared to in CF plot($113kg\;ha^{-1}$). The BSF plots were increased plant height, leaf number, leaf sheath diameter, bulb diameter and height compared to CF plot. The total yields of garlic were more increased 14~19% because of high large bulb rate, commercial yields in 70, 100% BSF plots compared to in CF plot($102.9Mg\;ha^{-1}$). It was found that 70% band spotty fertilization was more effective as fertilization method to reduce both environmental pollution and chemical nitrogen fertilizer in plastic film mulching cultivation.