• Korean Journal of Food Science and Technology
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• v.53 no.6
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• pp.761-767
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• 2021

Strawberries fermented with Acetobacter pasteurianus SRCM60009 were prepared, and the quality characteristics and physiological activity were measured. As the fermentation period increased, viable cell counts increased, pH decreased, and total acidity increased from 1.09% to 4.20%. The organic acid content of strawberry through acetic acid fermentation was confirmed in the following order: acetic acid, succinic acid, citric acid, and lactic acid. Measurement of α-glucosidase and pancreatic lipase inhibitory activities and angiotensin converting enzyme inhibitory activity showed significantly increased physiological activity owing to fermentation. The use of strawberry vinegar as a functional material was confirmed by measuring the anti-diabetic, anti-obesity, and anti-hypertensive physiological activities through acetic acid fermentation of strawberry. Thus, fermented strawberry vinegar can be used as a functional material in vinegar and other foods.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2017.04a
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• pp.133-133
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• 2017

최근 딸기 생산이 확대 되면서, 고품질 다수확이 가능한 딸기 우량묘에 대한 수요가 빠르게 늘고 있으며, 딸기 육묘에 관한 관심이 더욱 늘고 있다. 그러나, 육묘시 작물에 따른 포트 혹은 트레이 선정에 대한 연구는 거의 이루어지지 않고 있다. 또한, 마이크로버블의 세정 능력은 이미 산업현장에서 널리 알려져 있으나 이를 이용한 시스템 개발은 농업분야에서는 미비한 실정이다. 따라서, 딸기 육묘에 적합한 마이크로버블 시스템을 설계하여 실증 개발함으로써 딸기 육묘 농가의 자립능력을 제고하고, 딸기 육묘 생산시스템의 확대 하여 농가소득 증대에 기여하고자 한다. 실험방법은 생육에 적합한 육묘용 트레이를 선정하고, 마이크로 버블 시스템을 적용한 육묘와 기존 방법에 의한 육묘의 비교 실험하였다. 포트의 용량에 따른 뿌린 근부의 성장변화를 관찰하고, SEM 촬영을 통하여 딸기 뿌리근부의 조직의 치밀성을 확인하였다. 기존 저면관수의 경우 딸기탄저병 확산을 억제하지만, 반입에 의한 감염주의 발병을 억제하는 것은 아니다. 따라서 포트 및 트레이를 청결하게 관리할 필요가 있으며 이를 해결하기 위해 미세기포(micro-bubble)를 사용한 클리닝이 상당한 효과가 있는 것으로 확인하였다. 또한 조직의 치밀도을 측정하기 위해 딸기 육묘 조직을 SEM 촬영하여 분석하였으며, 미세기포를 이용한 딸기 육묘 방법이 기존의 딸기 육묘 방법에 비하여 조직이 치밀한 것으로 확인 되었다. 또한 배지량 및 육묘 트레이가 딸기 육묘의 성장에 영향을 미치며 제1액아가 １개밖에 발생하지 않는 포기가 많아지고 '눈 없는 포기'의 발생 현상들이 발생하고 있어 적정 육묘 트레이의 선택 및 배지량 조절하는 비교 실험을 통하여 해결하였다. 본 연구의 결과 개선된 육묘트레이를 사용함으로써 제1액아의 형성이 촉진되어 정과방 후의 제1액과 방의 수확량이 증대한다는 것에 의해서 １월 혹은 ２월부터의 수량이 증대되어 소득향상이 기대되며, 마이크로버블을 저면관수에 적용함으로써 트레이의 청결을 유지하여 병해를 예방하고 딸기모종의 조직을 치밀하게 함으로써 딸기의 우량육묘를 얻는데 기여 할 것으로 기대된다.

• Food Engineering Progress
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• v.13 no.2
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• pp.79-84
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• 2009

Effect of baking on the physicochemical properties including pH, moisture content, hardness, color, and spread factor was investigated using a model system of cookies incorporated with strawberry powder as a value-added food ingredient. Strawberry powder was incorporated into cookie dough at 4 levels (0, 2, 4, and 6% w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at 170$^{\circ}C$ for 15 min in an oven. The baked cookies were cooled to room temperature for 1 hr and packed in airtight bags prior to all measurements. The pH of dough and hardness of cookies decreased significantly with increase in strawberry powder content (p<0.05). Moisture content of the dough was not significantly affected by strawberry powder but mean values tended to increase as the strawberry powder content increased. Lightness (L$^{*}$-value) and yellowness (b$^{*}$-value) significantly decreased as the strawberry powder content increased; on the other hand, redness (a$^{*}$-value) increased significantly (p<0.05). Spread factor also increased significantly as the strawberry content increased in the formulation (p<0.05). Finally, correlation analysis indicated that level of strawberry powder incorporation was well-correlated with all the physicochemical properties studied. It is also noted that there was a significant positive correlation between the moisture content of dough and spread factor (p<0.05).

• Food Industry
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• s.37
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• pp.48-51
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• 1977

• Proceedings of the Korea Water Resources Association Conference
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• 2019.05a
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• pp.199-199
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• 2019

친환경적인 산업기술인 초미세기포(Ultra Fine Bubble, 이하 UFB) 제조 기술은 농업, 수처리, 그리고 환경재생 등 다양한 분야에서 적용되고 있다. UFB는 1,000nm 이하의 크기를 가진 기포로서 용존산소를 통한 농작물 성장 촉진 및 수중의 대장균 및 세균제거 등 다양한 성질을 지니고 있다. 본 연구는 기존의 방식과는 다르게 자왜현상을 메카니즘으로 갖는 타격식으로 제조된 UFB 생성장치를 통해 생성된 200nm이하의 크기를 가진 UFB를 실제 딸기 농장에 적용하여 딸기의 성장을 모니터링하고 살균 성능을 가진 화학제품과 UFB를 대장균에 적용하여 대장균 제거효율을 비교하였다. 딸기농장에 기존에 사용되던 지하수 대신 UFB를 주입하여 딸기성장 초기단계의 DO농도를 측정하고 딸기 생식단계에 산소포화도에 대한 질산염의 농도를 측정하여 상관관계를 분석하였으며 각각의 딸기 열매를 수확하여 무게를 비교하였다. 또한 대장균이 함유되어있는 대변을 채취하여 살균 성능을 가진 화학제품과 UFB수를 각각 대장균이 포함된 실험원수와 반응시켜 배양하고 검출된 대장균 개체 수에 확인하여 제거효율을 비교분석 하였다. 딸기성장 초기단계의 DO농도 측정결과 DO농도가 6~9ml/L로 높게 유지되고 있음을 확인하였고 딸기 생식단계에서 산소포화도가 일정하게 유지되고 있음에 따라 질산염의 농도가 점차 감소하는 것을 확인하였다. 또한 수확한 열매의 무게는 각각 37g, 19g으로 UFB수를 통해 재배된 딸기가 약 2배 이상 높은 것으로 나타났다. 이와 같은 결과는 수중의 용존산소가 딸기 성장 초기에 뿌리의 발육에 긍정적인 영향을 미치고 질산염을 원활하게 섭취하게 하여 딸기의 성장이 촉진되었고 열매의 무게가 증가하였다고 판단된다. 또한 대장균이 함유된 원수, 원수+화학제품, 원수+UFB를 접종하여 대장균과 반응시켜 배양하여 대장균 개체 수를 확인한 결과, 원수의 경우 약 600개의 대장균의 개체수가 나타났고, 원수+화학제품의 경우 검출된 대장균의 개체 수는 약 300개 정도로 나타났다. 이를 희석한 비율을 계산하여 대장균 개체 수를 나타내면 원수 약 6000개/ml, 원수+화학제품 약 6000개/ml로 비슷하게 나타난다. 반면, 원수+UFB 경우 검출된 대장균의 개체 수는 1개로 희석한 비율을 계산하여 대장균 개체 수를 나타내면 약 20개/ml로 나타난다. 이와 같은 결과를 통해 UFB는 99.9%의 대장균 제거효율을 보였으며, 화학제품은 대장균 제거효율을 보이지 않았다. 따라서 화학제품은 항균기능은 작용하지만 살균기능은 거의 없다고 판단하였고, UFB의 경우 기포가 소멸하면서 발생되는 초고온, 초고압을 형성하여 주변에 존재하는 대장균을 제거하였거나, 기포가 소멸할 때 발생되는 OH 라디칼을 통해 대장균의 세포를 화학적으로 분해시켜 대장균을 제거하였다고 보인다.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2019.05a
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• pp.618-620
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• 2019

Smart Farm, which combines agriculture and ICT convergence technology, is at a lower stage than other industries in Korea, but it is also one of the most active research and development fields. Smart Farm aims to improve the efficiency of each step by collecting, processing and analyzing various information of agriculture sector through convergence between agriculture and ICT technology. In this study, we studied the image processing method that can distinguish strawberry which can be harvested at harvest time by color for smart farm composition of strawberry which is a horticultural crop. Strawberry harvesting requires a lot of labor in the process of growing strawberries. In this study, we aim to collect information necessary for labor saving in strawberry harvester. As a precedent study, we plan to implement a form in which the color temperature changes according to the light direction and brightness value through OpenCV color detection using Python. In the future, it is planned to study strawberry color value suitable for harvest by applying compensation value to color temperature change.

• Journal of the Economic Geographical Society of Korea
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• v.26 no.3
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• pp.274-288
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• 2023

While the integration into global value chains has garnered attention as a rural development strategy, less is known about why some integrations are successful while others are not. This study draws on rent theory and on empirical examples from Jinju and Nonsan, the two biggest strawberry production regions in South Korea, to explore the mechanisms of Jinju creating and exclusively retaining monopoly rents from the exports. Based on five months of fieldwork and in-depth interviews with stakeholders, the findings show that a producer-driven chain integration into the overseas markets was possible in Jinju due to the natural barriers to entry based on an exportable variety, as well as the region's climate conditions being suitable to the variety. Moreover, the farmers have attempted to retain the monopoly rents and extra profits from public supports by associating producers. The horizontally associated farmers stabilized their positions by enhancing their bargaining power against exporters, as well as by managing access to the public supports by controlling memberships.

• Journal of Bio-Environment Control
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• v.31 no.1
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• pp.1-7
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• 2022

Strawberry is a stand-out cultivating fruit in Korea. The optimum production of strawberry is highly dependent on growing environment. Smart farm technology, and automatic monitoring and control system maintain a favorable environment for strawberry growth in greenhouses, as well as play an important role to improve production. Moreover, physiological parameters of strawberry plant and it is surrounding environment may allow to give an idea on production of strawberry. Therefore, this study intends to build a machine learning model to predict strawberry's yield, cultivated in greenhouse. The environmental parameter like as temperature, humidity and CO₂ and physiological parameters such as length of leaves, number of flowers and fruits and chlorophyll content of 'Seolhyang' (widely growing strawberry cultivar in Korea) were collected from three strawberry greenhouses located in Sacheon of Gyeongsangnam-do during the period of 2019-2020. A predictive model, Lasso regression was designed and validated through 5-fold cross-validation. The current study found that performance of the Lasso regression model is good to predict the number of flowers and fruits, when the MAPE value are 0.511 and 0.488, respectively during the model validation. Overall, the present study demonstrates that using AI based regression model may be convenient for farms and agricultural companies to predict yield of crops with fewer input attributes.

• Food Engineering Progress
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• v.13 no.2
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• pp.110-116
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• 2009

Gochujang, a fermented traditional Korean hot pepper-soybean paste, has long been used to provide hot, sweet, and savory tastes. Changes in the pH, titratable acidity, moisture content, water activity, amino-nitrogen content, NaCl content, color, and yeast population during aging were investigated using a model system of Gochujang incorporated with strawberry puree up to 14% as a value-added food ingredient. pH decreased slowly till 60 days of aging then increased afterwards. Titratable acidity, on the other hand, increased during aging, reaching at the highest level at the 60 days of aging and then decreased rapidly. The moisture content continually increased during aging up to 90 days whereas water activity decreased rapidly till 60 days of aging and then slightly increased. The amino-nitrogen content increased while NaCl content decreased continually during aging. All the color parameters including L$^{*}$, a$^{*}$, and b$^{*}$-values increased during aging in general with exception for b$^{*}$-values in some conditions. Initial yeast population was ranged 1.2-4.9${\times}10^{6}$CFU/g and increased to 1.1-5.9${\times}10^{7}$CFU/g after 90 days of aging.

• Food Engineering Progress
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• v.13 no.4
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• pp.297-301
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• 2009

This study was performed to develop a prediction model of sugar content for strawberry. Near-infrared (NIR) spectroscopy has been prevailed for on-line and portable applications for non-invasive quality assessment of intact fruit. This work presents effects of illumination method and coating of reflection surface of light source on prediction result of sugar content. Effect of preprocessing methods was also examined. A low-cost commercially available VIS/NIR spectrometer was used for estimation of total soluble solids content (Brix). To predict sugar contents of strawberry, the best results were obtained with the spectrum data measured under intensive illuminations at three locations induced from the light source with fiber optic bundles. Gold coating of reflection surface of light source lamp gave favorable effect to prediction result. The best results in validation of PLSR model were $r_{SEP}$ = 0.891 and SEP = 0.443 Brix under OSC preprocessing and those of PCR were $r_{SEP}$ = 0.845, SEP $r_{SEP}$= 0.520 Brix, under no preprocessing.