• Journal of Bio-Environment Control
• /
• v.18 no.2
• /
• pp.166-170
• /
• 2009

The temperature fluctuations was investigated in cold distribution chain of radish sprout, typical of commercial practice. Although the temperature of distribution chain was maintained below 5$^{\circ}C$ in precooling and packaging steps, and 10$^{\circ}C$ in transporting, temperature of loading step increased up to 18$^{\circ}C$ at market. Based on this investigation, the simulated cold distribution conditions were consisted of precooling and packaging step; 5$^{\circ}C$ for 12 hours and transporting and loading steps; 5$^{\circ}C$, 10$^{\circ}C$, 20$^{\circ}C$ and $^{\circ}C$ for 6 hours, and storage and market steps; 5$^{\circ}C$ and 10$^{\circ}C$ for 17 days. The radish sprouts were cultivated at 25$^{\circ}C$ and dark condition for S days and placed in light condition for greening. They were packaged by 25 ${\mu}m$ ceramic film after precooling for 6 hours in 5$^{\circ}C$. The fresh weight loss and visual quality of radish sprout decreased with the increase of the temperature in transporting and loading steps. The carbon dioxide content of packages increased, but the oxygen content decreased rapidly in 1day after storage, as the temperature of transporting and loading steps increased. The ethylene content in packages increased fastest in higher temperature of transporting and loading steps treatment, and showed highest in 5$^{\circ}C$-30$^{\circ}C$-10$^{\circ}C$ treatment (temperature of precooling and packaging steps for 12 hours - temperature of transporting and loading steps for 6 hours - temperature of storage step for 14 days) followed by 5$^{\circ}C$-20$^{\circ}C$-10$^{\circ}C$ treatment. The high temperature of transporting and loading steps resulted in deterioration qualities and atmosphere conditions in packages of sprout. These results suggested that the temperature fluctuation in distribution should influence the shelf-life of radish sprouts, even thought the periods of fluctuation was just 6 hours.

• Korean journal of applied entomology
• /
• v.38 no.2
• /
• pp.123-128
• /
• 1999

Recently, entomopathogenic nematodes have received a considerable attention as biologicalcontrol agents. For in vitro cultivation, storage and transportation of nematodes, oxygen supply isextremely impotant due to its limited solubility and mass transfer problem. The oxygen uptake rates(OURs) of four different Steinernema species were measured in a 5L bioreactor at varying temperatures.The OURs of the Steinernema spp. were below 0.5 x mmolO'||'&'||' . min in the range of 13-17$^{\circ}$C. TheOURs (mmo102/L - min) of S. glaseri Dongrae and S. carpocapsae Pocheon strains were 0.4 x lo-', 0.75x lo-\ulcorner at 21$^{\circ}$C, 1.5 x lo-\ulcorner, 3.2 x 10-2 at 25"C, and 2.8 x lo-', 5.8 x lo-\ulcorner at 29"C, respectively. However,the OURs were not significantly altered by the agitation speed of 50-150 rpm. The specific oxygenuptake rates (qol) of S. glaseri NC, S. glaseri Dongrae, S. glaseri Mungyeong and S. carpocapsaePocheon strains were 0.3 x 0.5 x 0.3 x and 0.2 x mmolO~/cell min at 25"C,respectively. As the nematode size and temperature were increased, the qo, was also increased.the qo, was also increased.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.30 no.2
• /
• pp.201-206
• /
• 1985

This experiment was carried out to get the basic information about long term storage (Temp.: -10${\pm}$1$^{\circ}C$ and -l${\pm}$1$^{\circ}C$, RH; 30${\pm}$6) of rice germplasm by using three Japonica and one Indica x Japonica cultivars based on the storage periods (96, 86, 58 and 20 months). The germination ability, based on the storing periods, was tested under the conditions of 30-32$^{\circ}C$ and 15-17$^{\circ}C$ air temperature. The results obtained are summarized as follows: 1. There were no significant differences between the short and long term storage conditions in the percentage of germination, average germination period, germination coefficient of the four varieties tested under both 15-17$^{\circ}C$ of low and 30-32$^{\circ}C$ of optimum temperature conditions. 2. Eventhough there were no significant differences in germination depending on the storage periods under optimum temperature condition (30-32$^{\circ}C$). Longer storage duration resulted in lower germination percentage, longer average germination period and lower germination coefficient under low temperature condition (15-17$^{\circ}C$). Comparing the varieties, the germination percentage of a Indica/Japonica cultivar "Tongil" was lower than that of Japonica cultivars under the low temperature condition (15-17$^{\circ}C$). 3. The longer period of storage, the more abnormal plants had appeared. 4. The germination ability was lost earlier under the condition of high moisture content in the seed and non-ventilation container.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.5
• /
• pp.653-659
• /
• 2008

In this study, the optimum pre-heating condition was investigated to improve water extraction yield of Phelinus linteus tea. Pre-heating was carried out using drying oven or hot plate at different temperatures and times, and extraction yield was estimated by measuring optical density at 370 nm and soluble solid content. The highest optical density and soluble solid content of Phelinus linteus tea were observed when pre-heated at $70{\sim}80^{\circ}C$ for 30 minutes in drying oven. Pre-heating in drying oven resulted in also faster color changes of Phelinus linteus tea at lower temperature. According to the organoleptic evaluation, pre-heated Phelinus linteus tea in drying oven at $70{\sim}80^{\circ}C$ for 30 minutes was preferred compared to the non-treated. In conclusion, pre-heating in drying oven at $70{\sim}80^{\circ}C$ for 30 minutes was found to be the most efficient conditions to increase extraction yield of Phelinus linteus tea.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.2
• /
• pp.246-253
• /
• 2012

In this study, we determined the optimum blanching conditions for pretreatment of Aster scaber prior to freezing to ensure its long, safe preservation as a fine cooking ingredient. Frozen-thawed A. scaber did not significantly differ between blanching groups, but the blanched group showed significantly higher Hunter L, a, and b values than the un-blanched group (p<0.05). Higher temperatures and longer treatment times increased softness; hardness did not significantly differ between the blanched and un-blanched groups of frozen-thawed A. scaber (p<0.05). Total bacterial counts and the presence of coliforms seemed to decline with blanching treatments, but treatment temperature and time did not influence this reduction. Over 95% of peroxidase activity was inactivated by blanching treatment but increased slightly after thawing. The sensory evaluation of the frozen-thawed A. scaber by test group showed the A. scaber blanched at $90^{\circ}C$ for 3 min to be the most highly preferred (p<0.05).

• Korean Journal of Plant Resources
• /
• v.29 no.5
• /
• pp.564-573
• /
• 2016

This research was performed to develop mass propagation method of round-leaved sundew (Drosera rotundifolia L.) for improving horticultural usefulness. Seeds were collected around Hwaseong-si, Gyeonggi-do in October of 2011 and experimented upon while being dry-stored at 4 ± 1.0℃ (darkness). Seed length of a major and minor axis were 1.58 ± 0.060 and 0.21 ± 0.016 ㎜, respecrively, and weight of 1,000 seeds was 6.24 ± 0.172 ㎎. Seeds were thus classified as ‘dwarf seeds’. Regarding the dormancy type, since round-leaved sundew seeds were dormancy broken and germinated at 20~30℃ under the light condition after wet-chilling treatment for 12 weeks, seeds were estimated to have physiological dormancy. Germination conditions of dormancy broken seeds were found to be 20℃ and light condition (54.7%), but germination decreased at higher temperature. Percent germination (PG), germination energy (GE), mean germination time (MGT) and T₅₀ were effectively improved by chemical treatment such as GA₃ 200 ㎎/L + kinetin 20 ㎎/L and wet-chilling treatment for 14 weeks. In conclusion these optimal conditions were thought to be a useful method for raising seedling uniformly.

• Journal of Food Hygiene and Safety
• /
• v.14 no.3
• /
• pp.293-304
• /
• 1999

The purpose of this study was to evaluate the microbiological quality, and to assure the hygienic safety of the food production in the university food service facility located in Seoul in accordance with the Hazard Analysis Critical Control Point(HACCP) concepts. In the hygienic state assessment of kitchen, it has revealed that it was very important to remove water from the kitchen floor and to establish standard method for disinfection of cooking utensils. And foodservice workers were required to have training program for the safe handling of food and utensils since they did treat food without hygienic gloves. The kitchen layout had to be improved because the near distance of table with heating unit and shelf might cause the growth of microorganisms when prepared food was kept on the shelf. In terms of the timetemperature measurement and microbiological quality assessment during each of the food production phases, most of sengchae (raw vegetable dish) and namul (cooked vegetable dish) were treated within danger zone for food safeness ($5~60^{\circ}C$). It has shown that the microbiological quality of raw materials was very much inferior at the time of receiving based on the TPC($10^{5}~10^{7}$), coliform($10^{3}~1O^{6}$), which was not acceptable level(TPC:$10^{6}$, coliform:$10^{3}$) suggested by Solberg. Microbiological growth has increased in the both of sengchae and namul considerably during most of food production phase. Therefore, it is extremely important to reduce holding and serving time and to avoid treating food within the danger zone for food safeness. In addition, the prevention of cross-contamination during mixing the ingredients with improper equipments and with insanitary treatments by workers was also important to keep the food safety in this speciqic university foodservice facility.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.10
• /
• pp.1531-1537
• /
• 2015

This study was performed to investigate the quality characteristics of Takju under different storage temperatures ($4^{\circ}C$ and $20^{\circ}C$) and alcohol contents (6%, 8%, 10%, and 12%) during 90 days of storage. The counts of yeast were lower in Takju samples stored at $4^{\circ}C$ than in those stored at $20^{\circ}C$ after 90 days of storage. No significant differences were observed for total acidity and free amino acid contents in Takju stored at $4^{\circ}C$ during 90 days of storage. Lactic acid contents in Takju stored at $4^{\circ}C$ changed little after 90 days of storage from 1,883.5 mg/L to 1,914.6 mg/L, whereas those in Takju stored at $20^{\circ}C$ increased to 4,736.1 mg/L after storage. Free amino acid contents in Takju stored at $20^{\circ}C$ increased after 90 days of storage regardless of alcohol content. Thus, we concluded that the shelf-life of Takju could be extended more than 30 days, currently the most common shelf-life of Takju, when stored at $4^{\circ}C$.

• The Korean Journal of Food And Nutrition
• /
• v.26 no.3
• /
• pp.339-344
• /
• 2013

This study is conducted to investigate the shelf life of pork rectum stored at refrigerated temperatures (1, 5 and $10^{\circ}C$). The pH of the boiled pork rectum ($7.1{\pm}0.1$) was slightly higher than that of the raw pork rectum ($6.7{\pm}0.1$). TBA value of the boiled pork rectum was higher than that of raw pork rectum. The TBA values of the raw and boiled pork rectum stored at $10^{\circ}C$ was rapidly increased at 4 days after beginning of preservation. The TBA values of raw and boiled pork rectum stored at $5^{\circ}C$ rapidly increased after 8 and 6 days after beginning of preservation, respectively. VBN values of both raw and boiled rectum preserved at $10^{\circ}C$ were maintained below 20 mg% for 8 days since the beginning of storage. Furthermore, it is preferred that the pork rectum was boiled for 20 minutes at $100^{\circ}C$ to restrain mesophiles, psychrophiles, and coliform bacteria effectively. Thus, the most desirable condition was when the pork rectum was consumed within 6 days and stored at $10^{\circ}C$.

• Journal of Applied Biological Chemistry
• /
• v.60 no.4
• /
• pp.351-355
• /
• 2017

Tolaasin, peptide toxin produced by Pseudomonas tolaasii, causes a brown blotch disease on the cultivated mushrooms. Tolaasin peptides form membrane pores and disrupt cellular membrane structure. Molecular actions of tolaasin consist of the aggregation of peptide molecules, binding to the cell membrane, and formation of membrane pores. Therefore, the inhibitions of any of these actions are able to suppress the blotch disease. We have isolated and identified several tolaasin inhibitors (named tolaasin inhibitory factors, TIF) from food additives. TIFs were able to suppress the blotch-formation by the pathogen inoculated to the mushrooms. In this study, TIFs were incubated under various conditions and their activities for the inhibition of tolaasin-induced hemolytic activity were investigated. Since TIFs are unsaturated carbon compounds, they were sensitive to the air exposure and light irradiation. In the anaerobic conditions, TIFs were stable and their activities were decreased by 10% for three months. However, near 90% of TIF activity was suppressed by two weeks in the presence of air and sun light. Temperature did not show any significant effects on the activity of TIF, since storages at 5, 25, $45^{\circ}C$ did not show any difference. Therefore, for the stable storage of TIF compounds, container should be designed to be dark and air-tight.