• Journal of agriculture & life science
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• v.44 no.5
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• pp.75-79
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• 2010

Apple, one of the most important fruit crops world-widely, is required for rapid, cost-effective and sensitive virus detection for its better productivity. RT-PCR is extensively employed for apple virus diagnosis, but the technique requires complete tissue homogenization which is time consuming and laborious. In this study, heating-based RNA extraction method was developed and proven to effectively work for stem tissues slightly better than for leaf tissues. In RT-PCR, almost identical results were generated from the use of RNA extracts from both tissues.

• Microbiology and Biotechnology Letters
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• v.1 no.1
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• pp.25-30
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• 1973

Experiments were carried out to clarify changes of intercellular gas composition, respiration and ethylene evolution by controlled external atmospheric pressure and external gas composition on apples. Jonathan apples, harvested 25, in September and Rolls apples, harvested 25, in October, 1971 and 1972 were used. Results obtained were as follows: 1. Intercellular gas volumes were proportionally changed by the given pressure, and the given pressure remarkably affected internal gas composition and volume of apples. As intercellular gas volumes were reached in their equilibrium within 5 min. after treatment, the internal atmospheric conditions became constant rapidly. 2. The increase of internal $CO_2$ production was co-related with an amount of internal $O_2$ consumption, therefore, the decreasing period of internal $O_2$ consumption was equalled to the period of climacteric rise in respiration. 3. The increasing of $CO_2$ production followed evolution of $C_2$H$_4$ and this phenomenon on SAP part. was subsequent to NAP part 4. In sub-atmospheric storage, CA effect was also obtained by control of low $O_2$ and high $CO_2$ concentration.

• Korean Association of Arts Management
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• no.60
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• pp.93-119
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• 2021

How an organization communicates to relevant stake-holders in a crisis is critical to gain continued social acceptance and legitimacy. In this paper, we examine the evolution of crisis communication strategies by the Arts Council Korea(ARKO) in response to the Blacklist case that unfolded from 2017 through 2019. In doing so, we focused on the 'Pop-up Theater case', where ARKO officials had exercised their discretion to have the play produced by theater artists be discontinued because they had viewed that the play was engendering the imagery of the Sewol-Ho tragedy. Using a case study methodology, we follow a series of events that occurred during this crisis management process, analyzing three apologies issued by the ARKO. In doing so, we draw on Hearit (2006)'s crisis management theory to evaluate how ARKO's crisis communication was managed. Overall, our study highlights that without incorporating truthfulness and sincerity congruent with stakeholder expectations, an organization's crisis communication is likely to be less successful.

• Korean journal of communication and information
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• v.59
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• pp.180-210
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• 2012

The purpose of the study was to analyze the apologies made in Korea for the past 10 years, and to diagnose how Koreans used crisis communication strategies. For the analysis, typology of crisis communication strategy was adopted from previous study as well as the new typology distinctively found in Korea. Also preferred crisis communication strategies were analyzed by crisis subject, by crisis type and by stage of crisis. Results showed that among the crisis communication strategies, apology and corrective action were the most used strategies, followed by bolstering and appealing to sympathy. Preferred crisis communication also differed by crisis subject, by crisis type and by stage of crisis. When the crisis subject were government or public institutions, when the locus of crisis responsibility was internal, and when the crisis was a controllable human/social crisis, the justification strategy was preferred. The results seemed to be related to the unique cultural characteristics of Koreans, especially to sense of Cheong and Chemyon. Indirect corrective action and transcendence were Chemyon-saving strategies while bolstering and appealing to sympathy were strategies appealing to Cheong. Future study should address the new typology of crisis communication strategy reflecting the cultural characteristic.

• Agrochemical news magazine
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• v.15 no.6 s.123
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• pp.60-64
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• 1994

우리나라의 국민 1인당 사과 소비량은 1989년도를 기준으로 할 때 15.7kg으로 미국의 14.5kg을 능가하고 있으며 일본의 7.5kg의 갑절 이상이 되므로 국내 소비량은 거의 한계에 이른 것으로 생각된다. 이러한 상황에서 우리나라 사과산업을 지속시키기 위해서는 해외시장의 확장이 필수적인 관제로 등장하게 되었다. 우선 시장규모가 방대하고 판매조직까지 갖추어져 있는 미국시장을 개척하기 위한 노력이 1991년 부터 경상북도 당국을 중심으로 시작되었다. 본고에서는 미국의 식물검역제도에 대한 간단한 소개와 함께 그동안의 추진경위 및 필자등이 수행한 연구 결과를 소개하고자 한다.

• Food Science and Preservation
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• v.19 no.2
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• pp.173-177
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• 2012

Whole apples were cut with a sharp or dull knife, and whole cabbages and crisp lettuce heads were cut into salad or thin strips with a knife or by hand. The fresh-cut apples, cabbages, and lettuce were packed in low-density polyethylene bags and kept at $4^{\circ}C$, and their qualities were investigated. Browning and softening of the apples that were cut with a sharp knife were more delayed than those of the apples that were cut with a dull knife. The soluble solids and pH of the fresh-cut apples were not affected by the sharpness of the cutting blade. The browning indexes of the fresh-cut cabbages and lettuce were significantly lower in the samples that were cut with a knife than by hand and in the samples that were cut into large pieces. The results suggest that the cutting blade sharpness, cutting tools, and cut types affected the quality of the fresh-cut apples and leafy vegetables, and that the cutting methods which minimized the cutting damage should be used to retard the browning and softening of the produce.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.390-395
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• 1997

The inhibitory effects of cereal extracts and concentrates from barley, waxy rice flours and malt on enzymatic browning were measured using apple polyphenol oxidase (PPO). Malt concentrate showed the largest inhibitory effect on PPO among all. The relationship between the properties of malt concentrate such as browning intensity and reducing power and their inhibitory effect on PPO was also studied. As the heating time increased, the browning intensity and the reducing power of malt concentrates were increased, while PPO activities were decreased. Inhibitory effect of malt concentrates on PPO increased with heating time and their concentration. L-value and compression force of the apple slices dipped in malt concentrate decreased by 6.9% and 14.3%, respectively, showing the smallest changes compared with raw and water-dipped apple slices during cold storage for 9 days. These results suggest that malt concentrate can be a potential source for the control of enzymatic browning.

• Korean Journal of Organic Agriculture
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• v.24 no.4
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• pp.747-758
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• 2016

Quality characteristics, such as moisture content, pH, acidity, sugar content, salinity, flavor, taste, color, and overall acceptance of apple Jangachi prepared with different apple cultivars were investigated after different times in storage. The initial moisture content of apple Jangachi was 14.19-16.94% according to cultivar. After 5 days of storage, the moisture content increased to 23.26-26.91%. The pH was 3.98-4.55 regardless of cultivar. Total acidity decreased at first and then increased slightly after 10 days in the range of 0.8% to 1.3%. The sugar content of apple Jangachi decreased from 60-68% to 27-34% on the 5th day and was maintained at 23-25% after 5 days regardless of apple cultivar. The salinity of apple Jangachi increased from 0.94-1.64% to 3.5-3.8% after 15 day regardless of cultivar. In the sensory evaluation, apple Jangachi prepared with the Gala cultivar was given the best ratings in overall acceptability.

• Culinary science and hospitality research
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• v.22 no.8
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• pp.89-98
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• 2016

The objective of this study was to exploit the use of this nutrient-rich byproduct in cookies by replacing wheat flour at 10~30% levels. The specific gravity and pH of cookies decreased slightly with increasing apple pomace concentration, but the specific gravity of cookies showed no significant difference in the additive group. The sugar contents of cookies was significantly increased to $2.07^{\circ}Brix$ at 30%. Moisture content, spread factor, loss rate, and leaving rate of cookies increased with increasing apple pomace concentration. Lightness, redness, and yellowness of cookies decreased from 70.46 to 56.25, and 5.60 to 3.01, and 37.52 to 27.92, respectively, with increasing apple pomace concentration. In the sensory evaluation, sensory scores for color, flavor, texture, appearance, and overall preference were highest in the 10% and 20% apple pomace cookies in the additive group. Thus, our results suggested that the optimum amount of apple pomace that can be added to cookies was 20%.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2000.04a
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• pp.12-13
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• 2000

최근 플라스틱제 식품 포장재에 대한 환경학적 문제가 제기됨으로 인하여 다양한 곡류 단백질의 필름 형성능력에 많은 관심이 모아지고 있다. 단백질 필름으로서 soy protein, wheat gluten, rice bran, corn zein, glatin 및 colloagen 등의 소재들이 많은 관심을 모으고 있으며, 비교적 필름 형성력이 뛰어나고, 저렴한 가격으로 구입할 수 있는 대두 단백질에 커다란 관심이 모아지고 있는 실정이다. 이들 물질로부터 제조된 가식성 필름 및 코팅제들은 식품의 보존기간을 연장시킬 뿐만 아니라 수분 및 용질의 이동을 방지하여 식품의 품질을 개선시킬 수 있다. 또한 이들 필름 및 코팅제들은 산소 및 이산화탄소의 이동, 이로 인한 지방 산화 그리고 휘발성 향기성분들의 감소 등을 조절할 수 있다. 대두 단백질 필름의 사과 코팅제로서의 이용은 개별적 포장이 용이하지 않는 제품들의 코팅제로서 활용하여 대두 단백질 필름 및 코팅제의 잠재적 시장성을 확인하는 하나의 응용분야이다. 본 실험의 목적은 대두 단백질 코팅제를 후지와 golden delicious 사과에 코팅하여 상온 (22$^{\circ}C$)과 냉장온도(2-4$^{\circ}C$)에서 60일동안 보관하여 색도, 경도 및 산도 변화 등을 측정하여 저장 중 사과의 품질에 미치는 영향을 조사하였다. 대두 단백질 코팅제는 대두 단백 용액들 (5g, 8g, 10g/100mL water)에 glycerin (50% w/w의 단백질)을 가소재로 첨가한 후 알칼리 용액으로 pH 9.0에 맞추었다. 그런후 85$^{\circ}C$에서 30분간 가열하여 코팅제를 준비하였다. 후지 사과(붉은색)와 golden delicious 사과 (초록색)를 dipping 방법으로 코팅하여 60일도안 실온과 냉장온도에 저자하여 보존기간의 연장을 확인하였다. 사과품질의 결정인자는 Hunter L, a, b 색도값과 사과의 조직의 강도 (외부 및 내부) 그리고 산도 등을 측정하였다. 코팅된 후지 및 golden delicious 사과의 표피 및 내부 경도는 control과 비교하여 높은 경도를 유지하였다. 또한 냉장온도에서 30일 동안 보관하였을 때, control 사과와 거의 비슷한 경도를 유지하였다. 식품의 색도를 소비자의 기호를 결정하는 중요한 인자이다. 대두 단백질로 코팅된 후지 사과는 상온에서 20일 동안은 control에 비하여 약간의 색도의 증가를 보였으나, 그 후 60일 동안은 색도의 증가를 보이지 않았다. 그러나 냉장 보관한 control 후지 사과에 비하여 색도의 증가가 관찰되었다. 대두 단백질 코팅제가 사과의 색도 변화를 방지하는 효과를 가졌으나, 저장 온도가 색도의 변화에 더욱 큰 영향을 미침을 알 수 있었다. 대두 단백질로 코팅된 golden delicious는 상온에서60일 동안 보관하였을 경우, 사과표피의 색도 변화를 현저히 지연시킴을 확인하였다. 또한 control과 비교하여 성공적으로 사과에 코팅하였으며, 상온에서 보관하여을 때 사과의 품질을 30일 이상 연장하는 효과를 관찰하였다. 이들 결과로부터 대두단백질 필름이 과일 등의 포장제로서 이용할 가능성을 확인하였다.