• Title/Summary/Keyword: 상품품질

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Effect of Stem Number on Growth, Fruit Quality, and Yield of Sweet Peppers Grown in Greenhouses under Supplemental Lighting with High Pressure Sodium Lamps in Winter (겨울철 고압나트륨등 보광 하에서 온실재배 파프리카의 줄기 유인 수가 생육, 과실 품질 및 생산량에 미치는 영향)

  • Yoon, Seungri;Kim, Jin Hyun;Hwang, Inha;Kim, Dongpil;Shin, Jiyong;Son, Jung Eek
    • Journal of Bio-Environment Control
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    • v.30 no.3
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    • pp.237-243
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    • 2021
  • The objective of this study was to evaluate the effect of stem number on plant growth, fruit quality, and yield of sweet peppers grown in greenhouses under supplemental lighting in winter. The seedlings were transplanted at 3.2 plants·m-2 on October 26, 2020, and started supplemental lighting with 32 high pressure sodium lamps for 16-hour photoperiod from December 1, 2020 to May 25, 2021. Stems were differently trained with 2 and 3 numbers after branching nodes were developed. In the final harvest, the plant height was significantly shorter in the 3 stem-plants than in the 2 stem-plants. The number of nodes per stem and the leaves per plant were increased in the 3 stem-plants than in the 2 stem-plants, while the leaf area was less affected. There were no significant differences in the dry mass of leaves, stems, and immature fruits between the 2 and 3 stem-plants. The fruit fresh weight and fruit dry weight in the 3 stem-plants were decreased by 17% and 12% at 156 days after transplanting (DAT), and by 17% and 15% at 198 DAT compared to those in the 2 stem-plants, respectively. The marketable fruit rates were 93.6% and 95.4% in the 2 and 3 stem-plants, respectively. The total fruit yield in the 3 stem-plants was increased by 30.2% as compared to that in the 2 stem-plants. We concluded that the 3-stem-training cultivation positively affected the total fruit yield by sustaining adaptive vegetative growth of the plants. This result will help producers make useful decisions for increasing productivity of sweet peppers in greenhouses.

Effect of Chlorine Dioxide, Cold Plasma Gas Sterilization and MAP Treatment on the Quality and Microbiological Changes of Paprika During Storage (이산화염소 및 저온 플라즈마 가스 살균 및 MAP 처리가 파프리카의 저장 중 품질과 미생물학적 변화에 미치는 영향)

  • In-Lee, Choi;Joo Hwan, Lee;Yong Beom, Kwon;Yoo Han, Roh;Ho-Min, Kang
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.28 no.3
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    • pp.223-229
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    • 2022
  • This study was conducted to investigate the effect of packaging methods and sterilization treatment on storability and microbial control in paprika fruits. When treated with chlorine dioxide gas for 3, 6, and 12 hours and cold plasma gas for 1, 3, and 6 hours, and then packed in a carton box and stored in a 8 ± 1℃ chamber for 7 days, chlorine dioxide treated 12 hours and plasma treated 6 hours was prevented the development of E·coli and YM(yeast and mold). Accordingly, the control was treated with chlorine dioxide for 12 hours and plasma for 6 hours, packed using a carton box and 40,000 cc·m-2·day-1·atm-1 OTR film (MAP), and stored in a 8 ± 1℃ chamber for 20 days. Fresh weight loss rate during storage was less than 1% in the MAP treatments, and the visual quality of the MAP treatments was above the marketability limit until the end of storage. There was no difference in the contents of oxygen, carbon dioxide, and ethylene in the film. In the case of firmness, the chlorine dioxide treatments was low, and the Hunter a* value, which showed chromaticity, was highest in the Plasma 6h MAP treatment. Off-odor was investigated in the MAP treatments, but it was very low. The rate of mold growth on the fruit stalk of paprika was the fastest and highest in the chlorine dioxide treated box packaging treatments, and the lowest in the chlorine dioxide treated MAP treatments at the end of storage. The aerobic count in the pulp on the storage end date was the lowest in the plasma treated box packaging treatments, the lowest number of E·coli in the chlorine dioxide treated MAP treatments, and the lowest yeast & mold in the chlorine dioxide treated box packaging treatments. As a result, for the inhibition of microorganisms during paprika storage, it is considered appropriate to treat plasma for 6 hours before storage regardless of the packaging method.

A Study on the Effect of the Third-Party Award Winning Advertisement on Consumer's Pre-Purchase Intention (제 3 기관 수상(Award Winning) 광고가 소비자 구매의도에 미치는 영향에 관한 연구 - 마케팅 변수들의 조절 효과를 중심으로 -)

  • Jeon, Hoseong
    • Asia Marketing Journal
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    • v.10 no.1
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    • pp.25-64
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    • 2008
  • Third-Party awards are growing in popularity. They are the hit product of the year chosen by The Korea Economic Daily, the best 10 products of the year chosen by Sports paper, the best hit product chosen by consulting firm and the best venture company of the year chosen by Information and Communication Ministry. Then these questions may be followed. Why industry likes this type of advertisement? Does this type of advertisement influences consumers' purchase intention? And if it does, how? Many researchers have been interested in external cue of product quality by focusing research effort on brand, price, producer, warranty etc. However, important but under-explored area is the role of third-party reference for signaling product quality. This paper comes from the idea that the third-party reference may signal consumers like manufacturer brand, product brand, product price, and shop brand. We develop a related theories to address research questions and drive some research hypotheses based on the previous studies probing source credibility, attribution, and signal theory. We put more emphasis on source credibility. We conducted the research based on 3x2x2x2 between group factorial design to explore causal relationship between the third party award winning advertising(real, fictional, no) and the purchase intention of consumers exposed to other information simultaneously such as product type(experience, search), distribution channel(direct, indirect) and perceived price(high, low). Since subjects are divided into 2 groups based on the means of response without extra experimental stimulus in case of perceived price. 12 different advertisements are used for conducting this study. The results are followings. First, the source credibility of the third party goes up, consumers' purchase intention would go up. It seems that consumers think the credibility of the third-party most when they are exposed to the third party award winning advertisement. Second, the product type does moderate the relationship between the third-party award winning advertisement and purchase intention. And the type of the distribution channel also moderates this relationship. The consumers' purchase intention goes up higher when they buy experience good and there is significant difference of purchase intention when consumers are exposed to direct channel treatment condition. But, perceived price has nothing to do with the third-party winning advertisement context for raising consumer intention to buy advertised product.

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Incorporating Social Relationship discovered from User's Behavior into Collaborative Filtering (사용자 행동 기반의 사회적 관계를 결합한 사용자 협업적 여과 방법)

  • Thay, Setha;Ha, Inay;Jo, Geun-Sik
    • Journal of Intelligence and Information Systems
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    • v.19 no.2
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    • pp.1-20
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    • 2013
  • Nowadays, social network is a huge communication platform for providing people to connect with one another and to bring users together to share common interests, experiences, and their daily activities. Users spend hours per day in maintaining personal information and interacting with other people via posting, commenting, messaging, games, social events, and applications. Due to the growth of user's distributed information in social network, there is a great potential to utilize the social data to enhance the quality of recommender system. There are some researches focusing on social network analysis that investigate how social network can be used in recommendation domain. Among these researches, we are interested in taking advantages of the interaction between a user and others in social network that can be determined and known as social relationship. Furthermore, mostly user's decisions before purchasing some products depend on suggestion of people who have either the same preferences or closer relationship. For this reason, we believe that user's relationship in social network can provide an effective way to increase the quality in prediction user's interests of recommender system. Therefore, social relationship between users encountered from social network is a common factor to improve the way of predicting user's preferences in the conventional approach. Recommender system is dramatically increasing in popularity and currently being used by many e-commerce sites such as Amazon.com, Last.fm, eBay.com, etc. Collaborative filtering (CF) method is one of the essential and powerful techniques in recommender system for suggesting the appropriate items to user by learning user's preferences. CF method focuses on user data and generates automatic prediction about user's interests by gathering information from users who share similar background and preferences. Specifically, the intension of CF method is to find users who have similar preferences and to suggest target user items that were mostly preferred by those nearest neighbor users. There are two basic units that need to be considered by CF method, the user and the item. Each user needs to provide his rating value on items i.e. movies, products, books, etc to indicate their interests on those items. In addition, CF uses the user-rating matrix to find a group of users who have similar rating with target user. Then, it predicts unknown rating value for items that target user has not rated. Currently, CF has been successfully implemented in both information filtering and e-commerce applications. However, it remains some important challenges such as cold start, data sparsity, and scalability reflected on quality and accuracy of prediction. In order to overcome these challenges, many researchers have proposed various kinds of CF method such as hybrid CF, trust-based CF, social network-based CF, etc. In the purpose of improving the recommendation performance and prediction accuracy of standard CF, in this paper we propose a method which integrates traditional CF technique with social relationship between users discovered from user's behavior in social network i.e. Facebook. We identify user's relationship from behavior of user such as posts and comments interacted with friends in Facebook. We believe that social relationship implicitly inferred from user's behavior can be likely applied to compensate the limitation of conventional approach. Therefore, we extract posts and comments of each user by using Facebook Graph API and calculate feature score among each term to obtain feature vector for computing similarity of user. Then, we combine the result with similarity value computed using traditional CF technique. Finally, our system provides a list of recommended items according to neighbor users who have the biggest total similarity value to the target user. In order to verify and evaluate our proposed method we have performed an experiment on data collected from our Movies Rating System. Prediction accuracy evaluation is conducted to demonstrate how much our algorithm gives the correctness of recommendation to user in terms of MAE. Then, the evaluation of performance is made to show the effectiveness of our method in terms of precision, recall, and F1-measure. Evaluation on coverage is also included in our experiment to see the ability of generating recommendation. The experimental results show that our proposed method outperform and more accurate in suggesting items to users with better performance. The effectiveness of user's behavior in social network particularly shows the significant improvement by up to 6% on recommendation accuracy. Moreover, experiment of recommendation performance shows that incorporating social relationship observed from user's behavior into CF is beneficial and useful to generate recommendation with 7% improvement of performance compared with benchmark methods. Finally, we confirm that interaction between users in social network is able to enhance the accuracy and give better recommendation in conventional approach.

Effects of 1-methylcyclopropene (1-MCP) on Fruit Quality and Occurrence of Physiological Disorders of Asian Pear (Pyrus pyrifolia), 'Wonhwang' and 'Whasan', during Shelf-life (동양배 '원황' 및 '화산'의 상온유통 중 품질 및 생리장해 발생에 미치는 1-methylcyclopropene (1-MCP) 처리의 영향)

  • Lee, Ug-Yong;Oh, Kyoung-Young;Moon, Seung-Joo;Hwang, Yong-Soo;Chun, Jong-Pil
    • Horticultural Science & Technology
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    • v.30 no.5
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    • pp.534-542
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    • 2012
  • This study was conducted to investigate the effect of 1-methylcyclopropene (1-MCP) on fruit quality and incidence of physiological disorders for keeping freshness during marketing period in Asian pear (Pyrus pyrifolia Nakai) 'Wonhwang' and 'Whasan'. Fruits were treated with $1{\mu}L{\cdot}L^{-1}$ 1-MCP for 12 hours at $25^{\circ}C$, at two or three stages of ripeness as determined by days after full bloom (DAFB). Fruits were harvested at 130 and 140 DAFB in early season cultivar 'Wonhwang' and 135, 145, and 150 DAFB in mid-season cultivar 'Whasan', respectively. Fruits were stored at $25^{\circ}C$ for 21 days and measured the flesh firmness, weight loss, soluble solids, acidity, ethylene, respiration and severity of physiological disorders at week interval. 1-MCP treatment to 'Wonhwang' pears harvested at 130 and 140 DAFB effectively delayed firmness loss during storage at $25^{\circ}C$. Untreated fruits of 'Wonhwang' pears harvested at 130 DAFB showed 32.3 and 10.1N of firmness after 14 and 21 days of shelf-life at $25^{\circ}C$, respectively, while those of the 1-MCP treated fruits showed 39.4 and 33.1N during same period. In the fruits harvested at 140 DAFB, the firmness of untreated fruit was lowered to 14.8 and 6.6N after 14 and 21 days, respectively, but those of 1-MCP treated fruit were 35.0 and 33.3N, respectively. Whereas, 1-MCP treatment delayed firmness loss only in the fruit harvested late (150 DAFB) in 'Whasan' pears. Higher soluble solids content and acidity during extended shelf-life were apparent in 1-MCP treated 'Wonhwang' pears, while those of 'Whasan' pears were little changed. 'Wonhwang' pears showed a relatively high ethylene production (maximum $0.58{\mu}l{\cdot}L^{-1}$) in the fruits harvested late than early harvested one. 'Whasan' pears showed little amount of ethylene production regardless of extended shelf-life. 1-MCP treatment to 'Wonhwang' pears decreased respiration rate following shelf-life, 42 and 50% reduction were observed at 14 days of shelf-life when compared with those of untreated ones harvested at 130 and 140 DAFB, respectively. No reduction of respiration rate by the treatment of 1-MCP was detected in 'Whasan' pears which showed considerably low respiration rate compared with 'Wonhwang' pears. Harvest time influenced the level of physiological disorders together with extension of shelf-life in both the cultivars. 1-MCP treatment completely blocked the incidence of internal browning of 'Wonhwang' pears harvested at 130 DAFB, and reduced the incidences of pithiness and core browning, while it promoted the flesh spot decay disorder regardless of harvest time. 1-MCP treatment was of little benefit for the prevention of physiological disorders in 'Whasan' pears compared with those of 'Wonhwang'.

Chemical Analysis and Sensory Evaluation of Commercial Red Wines in Korea (국내유통 적포도주 일반분석 및 소비자 기호도 조사)

  • Yoo, Ki-Seon;Kim, Ji-Sun;Jin, Qing;Moon, Jin-Seok;Kim, Myoung-Dong;Han, Nam-Soo
    • Korean Journal of Food Science and Technology
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    • v.40 no.4
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    • pp.430-435
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    • 2008
  • The sensory characteristics of imported (two dry, two sweet, and one medium dry wines) and domestic (one sweet wine) red wine were evaluated by 250 panels. The preferences of aroma, color, sweetness, tartness, astringency, and overall acceptability were determined by 5-point just-about-right scale. Among six wines, B sample obtained the highest mean overall acceptability score of 3.67 and its chemical and sensory characteristics were as follow: cherry or strawberry aroma, 9.4 brix, 3.7% of sugar content, pH 3.5, 10% of ethanol, 0.14% of tannin, 5.74 mg/mL of total organic acids, and color of $L(12.04{\pm}0.01)$, $a(33.90{\pm}0.19)$, and $b(8.22{\pm}0.00)$. These results revealed that Korean consumers generally prefer sweet taste to dry one, flat taste to bitter one, and fruity aroma to others. Panels preferred a red wine containing high sugar content of $5{\sim}10%$. On the other hand, panels showed low preference to the wine containing tannin above 0.16%. However, these general trends were slightly varied depending on their ages and consuming frequencies.

Enhancement of Stem Firmness in Standard Chrysanthemum 'Baekma' by Foliar Spray of Liquid Calcium Compounds (액상 칼슘 화합물 엽면살포에 의한 스탠다드 국화 '백마'의 줄기 경도 강화)

  • Lee, Chang-Hee;Nam, Mi-Kyong
    • Horticultural Science & Technology
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    • v.29 no.4
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    • pp.298-305
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    • 2011
  • This study was conducted to enhance the stem firmness of standard chrysanthemum 'Baekma' bred in Korea for commercial quality improvement and inhibition of stem breaking during transportation through foliar spray with calcium agents. Calcium agent screening 'Baekma' was examined using $CaCl_2{\cdot}2H_2O$, $Ca(NO_3)_2{\cdot}4H_2O$, and OS-Ca (natural liquid calcium compounds extracted from oyster shell) depending on each concentration (0, 0.001, 0.01, 0.1, and 1.0%, respectively). All calcium agents sprayed with 1.0% caused chemical injury such as stem bending or leaf burn. OS-Ca also showed more sensitive response to chemical injury than the other calcium agents because OS-Ca was absorbed very well by 'Baekma' leaves. Maximum stem firmness measured during the final harvest was greater in OS-Ca than in the other calcium agents. Especially, maximum stem firmness was greatest in 0.01% OS-Ca. However, elastic strength and maximum bending stress were greater in 0.001% OS-Ca than in the others. Thus, OS-Ca ranged from 0.005 to 0.05%, which did not show any chemical injury, was finally selected as the first candidate for hardening the stem of 'Baekma'. The next experiment using OS-Ca was conducted with the concentrations of 0, 0.005, 0.01, and 0.05%, respectively. From the results, 0.05% OS-Ca showed better plant growth and parameters such as plant height, stem diameter (upper and middle part), the number of leaves, and dry weights of each part than the other concentrations of OS-Ca and control. As for stem firmness depending on OS-Ca concentration, the Ca content within stem, maximum firmness, elastic strength, and maximum bending stress of stem in 'Baekma' sprayed with 0.05% OS-Ca showed the highest values among all the treatments and it turned out to be very high level of significance between control and OS-Ca treatments. However, the area and percentage of the inside cavity within horizontal stem section in 'Baekma' did not show any significance between any treatments including control. Thus, stem firmness of 'Baekma' did not show any correlation with the inside cavity area of stem. In conclusion, we recommend foliar sprays with 0.05% OS-Ca at vegetative growth stage to enhance stem firmness of 'Baekma' during transportation.

The Improvement Measures for the Establishment of Emergency Management System in Private Security (위험사회의 전개에 따른 민간경비 산업의 대응과제 - 위기관리를 중심으로)

  • Park, Dong-Kyun
    • Korean Security Journal
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    • no.10
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    • pp.103-125
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    • 2005
  • Hazard are defined here as threat to life, well-being, material goods and environmental from the extremes of natural processes or technology. The challenges of natural and technology in increasing the exposure of people and property to risk pose a dilemma for any government seeking the fullest protection for its people and their property. As society progresses and as technology improves and becomes ever more intricate and far reaching, the human species is confronted with increasingly diverse and numerous catastrophic events. Not so infrequently, unfortunately, the impact of either a man-made or natural disaster is compounded by the fact that policy makers have neither prepared themselves or the public to respond appropriately to a disaster once the tragedy has struck. Many concerns have been raised for importance of emergency management after 1990's numerous urban disasters in Korea. Emergency management is the discipline and profession of applying science, technology, planning, and management to deal with extreme events that can injure or kill large numbers of people, cause extensive damage to property, and disrupt community life. When the primary function of private security is to protect lives and property of clients, emergency management should be included in the security service and many countermeasures should be carried out for that purpose. The purpose of this study is to establish ways and means needed to improve the private security emergency management system in Korea. This study is spilt into four chapters. Chapter I is the introduction part. Chapter II introduces the reader to a private security and emergency management theory, and Chapter III deals with the establishment of an effective emergency management system in Korea private security, Chapter IV is a conclusion. Policy makers and private security industry employers in Korea has not concerned with the importance of training and education by lack of recognition and has been passive about qualified guards. And the authorities supervising and the administrating the guards has not recognized the importance of private security and has neglected the training of the guards. In theses contexts, private security should develop and maintain a educational program of emergency management to meet their responsibilities to provide the protection and safety of the clients. Today's modern corporate security director, is, first of all, a competent, well-rounded business executive and, second, a 'service expert'. And, emergency management personnel in private security industry need continuous training.

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Application to the Biscuits Manufacture of Processed Amaranth Seeds (아마란스(Amaranth) 종실의 가공에 따른 비스킷 제품에의 적용)

  • 김진수;유희중
    • The Korean Journal of Food And Nutrition
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    • v.15 no.4
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    • pp.321-325
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    • 2002
  • For examination, amaranth was first dried its surface after sufficient soaking in water. Dried amaranth was roasted when the moisture contents reached 30∼50%, its nasty smell disappeared and its color turned to yellow and it was puffed. Pretreated amaranth was added to biscuit for the improvement of apparence and merchandise value. The maximum expansion was reported at the moisture percentage of 130∼160% according to the examination of expansion and moisture percentage. In order to compare gelatinization of different processing, three different amaranth were prepared as follows ; Raw amaranth, steamed/dried amaranth, and roasted amaranth. The degree of gelatinization was increased as the percentage of moisture was increased and the degree of gelatinization of roasted amaranth was higher than the one of steamed/dried amaranth, their moisture contents were 62.10% and 57.59%, respectively In addition, the hardness($\times$10$\^$5/dyn/㎠) of roasted amaranth was showed lower values than that of steamed amaranth and raw amaranth were showed the large values. After examining biscuits containing each amaranth, raw amaranth had problem with nasty smell and bad texture, and streamed/dried amaranth were able to remove viscosity but turned brown. Biscuits containing roasted amaranth had good smell and texture, and besides the color of biscuits became bright because roasted amaranth turned white. Biscuits tasted best when it contained 5% of roasted amaranth. The rancidity of biscuits with 5% roasted amaranth were proceeded slowly while roasted amaranth itself had high acid value and peroxide value. For the safety from oxidation, it was fairly safe for about 6 months.

Effect of Pre-plant pH Change and Leaching on Crop Growth, Nutrient Uptake and Yield of Strawberry(Fragaria ${\times}$ ananassa Duchesne) 'Nyoho' (정식전 pH 변화를 수반한 토양 용탈이 딸기의 생육, 무기염 흡수 및 수확량에 미치는 영향)

  • Choi Jong Myung;Jung Suck Kee;Lee Young Bok
    • Journal of Bio-Environment Control
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    • v.13 no.4
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    • pp.233-239
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    • 2004
  • This research was conducted to determine the effect of soil pH change followed by leaching with ground water on crop growth, yield and nutrient uptake of strawberry. Treatments were leaching with ground water (A), hydrated lime application of dissolved portion in $500g{\cdot}L^{-1}$ solution followed by leaching (B), application of $Al_2SO_4$ solution with the concentration of $0.75g{\cdot}L^{-1}$ followed by leaching (C), pH elevation by (B) followed by pH lowering by (C), then leaching (D). Soil samples taken before experiment had 6.0 in soil pH. But the pH of all treatments taken after pH changes and leaching were in the range from 5.8 to 6.2 without statistical differences among treatments. Electrical conductivity of soils taken before experiment was $1.82dS{\cdot}m^{-1}$ and those of (A), (B), (C), and (D) were 1.65, 1.72, 1.71 and $1.83dS{\cdot}m^{-1}$, respectively. The plant height in treatment (C) was 20.4 cm at 80 days after transplanting which was the highest among treatments tested. The other growth characteristics did not show statistical differences among treatments. Tissue contents of Fe, Mn, Zn, Cu and B in treatment (C) were higher than those of other treatments at 80 days after transplanting. The treatment (C) had the highest number of special sizes and fruit weight per 50 plants such as 137 and 3.784 g, respectively. The treatment also had 3.123 kg in total fruit weight and 2,489 kg in marketable fruit weight per 10 are. The treatment (B) also had good results such as 2,820 kg in marketable fruit weight per 10 are.