• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.333-340
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• 1998

The research was investigated to determine the effect of irradiation or blanching either alone or in combination on the shelf-life of juices of Spuriopinella bracycarpar during storages. The juices was made from fresh or blanced Spuriopinella bracycarpar and gamma irradiated at the doses (0.5 kGy to 5 kGy). Microbial growth, color change, vitamin C, and sensory evaluation were evaluated during storage at 4 and $25^{\circ}C$. Blanched juices had little effect on the inhibition of microbial growth compared to that of fresh juices. However, significant reduction of microbial counts was observed in the 0.5 kGy irradiation of both juices and inhibition efficiency was greatly increased when irradiated juices was stored at $4^{\circ}C$ rather than at room temperature. Fresh juices without irradiation were little different from the irradiated fresh juices until 20d storage on color change because the juices was rapidly browned immediately after getting the juices from extractor, but blanched juices showed more bright and clear color than that of fresh juices. However, irradiated blanched juices showed greatly reduced the L, a, and b value compared to the non-irradiated blanched juices during storage. The loss of vitamin C from non-irradiated fresh juices was increased during storage and the irradiated fresh juices had little effect on the vitamin C change compared to the non-irradiated fresh juices. However, blanched juices showed less reduction of vitamin C than fresh juices and the irradiated blanched juices had little difference on the vitamin C change compared to the non-irradiated blanched juices, and both treatment showed less vitamin C loss at $4^{\circ}C$ storage. Fresh juces showed more strong grass flavor and biterness than blanched juices and irradiated fresh juices showed little difference on brightness, grass flavor, bitterness, freshness and acceptability, but irradiated blanched juices had better sensory evaluation on grass flavor, bitterness, freshness, and acceptability than non-irradiated branched juices.

• Weed & Turfgrass Science
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• v.6 no.1
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• pp.67-76
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• 2017

The study was initiated to evaluate the effects of overseeding warm-season grass (Zoysia japonica Steud.) with cool-season grasses (CSG) on turfgrass density, uniformity and tiller appearance and to determine turfgrass species and seeding rate applicable for a practical use. Treatments were comprised of Kentucky bluegrass (KB, Poa pratensis L.), perennial ryegrass (PR, Lolium perenne L.), tall fescue (TF, Festuca arundinacea Schreb.) and their mixtures. Overall turfgrass density and uniformity were much better with the overseeded treatments over the control. In early stage after overseeding, the greater the PR in treatments, the greater the turfgrass density and uniformity. But the higher the KB, the lower the density and uniformity. From the middle-stage evaluation, however, we observed the opposite results as compared with early-stage findings. Accordingly, the KB was highest in turfgrass density and uniformity, while the PR lowest. In regards of mixtures, both turfgrass density and uniformity were better with increased KB and decreased PR in overseeding rates. As for a medium-quality mixtures of Korean lawngrass with CSG, it would be the best choice to apply with KB at $50g\;m^{-2}$ and equal combination of KB, PR and TF by 1/3 in mixing at $75g\;m^{-2}$ in terms of sustainable density and uniformity.