• The Korean Journal of Mycology
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• v.9 no.1
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• pp.1-6
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• 1981

The effect of gamma irradiation on production and accumulation of aflatoxin on natural substrate (barley) by Aspergillus parasiticus NRRL 2999 has been studied in some detail. Gamma irradiation at five doses, 0, 50, 100, 200 and 400 Krad was applied to the grain either soon after moisture equilibration (3 days after inoculation) or 10 days later (13 days after inoculation). And the results were as in the followings. 1. Increase in moisture content from 17% to 25% greatly increased the aflatoxin concentration, especially at zero irradiation dose. 2. Prolongation of the incubation period prior to irradiation from 3 to 13 days resulted in greater accumulation of aflatoxin. 3. Two hundreds Krad applied 13 days after inoculation on barley stored at 25% moisture (100% RH) and $25^{\circ}C$ led to higher aflatoxin production than 100 Krad or even 50 Krad. 4. The relative proportion of the principal aflatoxins in relation to irradiation showed that aflatoxin G was elaborated at a significantly higher rate than aflatoxin B.

• Journal of Korean Society of Forest Science
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• v.23 no.1
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• pp.1-8
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• 1974

The seed quality testing for Korean white pine (Pinus koraiensis), their pre-germination and embryo growing process were investigated and the abnormal embryo groups were discriminated by the use of soft X-ray photograph. The study results were as follows ; 1. The embryo reflection was clearly observed for air dried seeds (moisture content was 6.3%) at 30 sec, stratificated seeds at 60 sec (moisture content 24.0-36.0%) and immature seed (moisture content 41.0-64.0%) at 90sec., then the photographing variation for soft X-ray was the radiographing distance at 42cm focus M, voltage 19.5 K.V.P. and Ampere 8 mA. By the above result, the radiographing time for discriminating the embryo reflection was increased by the increase of moisture content in the seeds. 2. The embryo reflection could be clearly observed from the last ten days of June and the embryo length ratio to endosperm length was growing to 65% at the first ten days of September. By the result obtained the soft X-ray photograph was thought to be effective method for the study of inner morphology of seeds. 3. The clear reflection seeds for embryo and endorsperm were observed to 69.7% and the seeds were practically germinated to 75.2% The difference in number between the discriminated seeds by the soft X-ray photograph and the practically germinated seeds was only 6%. According to this results, the soft X-ray photograph was thought to be a effective methods for the germination diagnosis in the shortest time and with the exactness comparatively. 4. Because of the possibility of clearness for observation of pre-germination process, the soft X-ray photograph could be used for the study on the physiology of seed germination. 5. The frequency of abnormal embryos was observed of total 4.4% and their types and subtypes could be classified into twenty groups. Among these groups, single abnormal embryo type was divided into eight subtypes and observed of 2.0 percent, twin embryo was six subtypes and 1.8 percent, triple embryo was five subtypes and 0.5 percent, and inverse type was 0.12 percent.

• Korean Journal of Food Science and Technology
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• v.5 no.1
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• pp.49-54
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• 1973

Studies were carried out to investigate the relationship of the remaining percentage of antiseptics and the preservative effect of combined antiseptics and gamma radiation on the keeping quality of pork sausage. Antiseptics quantities, total bacterial counts, and pH were examined during the storage at $5^{\circ}C$ and $30^{\circ}C$. The results obtained were summarized as follows: 1) After irradiation, quantities of antiseptics decreased in proportion to the level of dosage and K-SOA showed more radiosensitivity than AF-2 (p<0.01). 2) The remaining percentage of antiseptics during storage were higher in samples of more irradiated and stored at the lower temperature. AF-2 decreased less than K-SOA. 3) The correlation between the increase of total bacteria counts and percentage of antiseptics survival in sausage was highly significant(p<0.01). High doses of irradiation, storage at lower temperature and use of AF-2, however, seemed to be effective in controlling the increase of total bacterial flora. 4) From the relationships among quantities of antiseptics, number of total bacteria and sensory evaluation, it was shown that the most suitable radiation dose was considered to be 0.5 Mrad, which was superior to 0.75 Mrad in keeping qualities and nonirradiation odor. 5) Effect of gamma ray on the heme pigments of sausage surface was not recognized.

• Applied Biological Chemistry
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• v.12
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• pp.83-88
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• 1969

In order to inhibit sprouting of garlics during the storage period and the extend their storage life, garlics were irradiated by gamma-rays $(Co^{60})$ and kept at room temperature. The effects of gammaradiation on sprouting inhibition, chemical contents during storage, and spoilage molds were investigated and the results are as follows. 1. Garlics obtained from Muan showed the shorter dormancy period and sprouted earlier than those from Dangjin. 2. Regarding the radioresistance, some differences were found between garlics from Muan and Dangjin. 3. The sprout of garlics from both areas was completely inhibited at 10 Krad and remarkable effect on sprouting was observed even with 5 Krad in case of garlics from Dangjin. 4. The rates of loss in moisture and weight were lower in irradiated lots than control. 5. Change of sugar content was not observed with ${\gamma}-irradiation$ under 300 Krad. 6. Spores of Aspergillus niger and Aspergillus alliaceus were little germinated at a level of 300 Krad.

• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.66-70
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• 1984

An attempt was made on the development of a commercial scale storage method of garlic by irradiation. Irradiated garlics with 50, 100 and 150 Gy were stored at natural low temperature storage room $(12{\pm}6^{\circ}C,{\;}75-85%{\;}RH)$ and the physicochemical properties during the 10 months storage were investigated. The unirradiated garlic was mostly sprouted after 8 months storage, whereas the sprouting of all irradiated groups was completely inhibited until 10 months storage, The rotting rate and weigh loss of garlic after 10 months storage were reduced by 25 to 54% at 100 Gy irradiation compared with those of an unirradiated group. The moisture content remained relatively constant during the whole storage period. The total sugar content was increased with storage period. Ascorbic acid content was also decreased until 8 months storage but its content was rapidly increased along with sprouting. Garlic was marketable after 10 months storage by 100 Gy irradiation combined with natural low temperature.

• Journal of Radiation Protection and Research
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• v.7 no.1
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• pp.23-33
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• 1982

The characteristic thermoluminescence responses of Teflon thermoluminescent dosimeters to radiations have been studied by the variation of radiation qualities as well as the high dose radiations. The change in the sensitivity of TLDs for different radiation qualities were studied through not only the photon energy dependence but also the change of supralinearity on the photon energy dependence, by exposing $^{60}Co$ gamma rays, the effective X-rays of 44keV, 69keV, 108keV, and thermal neutron of 0.04 eV. The results were as the following: The TL response of $T-CaSO_4$: Dy as a function of absorbed dose was linear up to about 5 Gy, and the response beyond 5Gy was supralinear for $^{60}Co$ gamma rays. The supralinearity of T-LiF-7 became noticeably apparent more than that of $T-CaSO_4$:Dy and also the lower the LET of radiation became the higher the supralinear effects were. No supralinearity appeared for the thermal neutron irradiations equivalent to 10Gy of $^{60}Co$ gamma rays. The relative sensitivities (Rs), which depended on the doses of $^{60}Co$ gamma rays to the TLDs of T-LiF-7 and T-$CaSO_4$:Dy could be, respectively, approximated to the following empirical formula fitted by the least square method: $$R_{LiF}=1.021-0.04581\;logD+0.402(logD)^2-0.405(logD)^3,\;\;5{\times}10^3{\geq}D{\geq}1(Gy)$$ $$R_{CaSO_4}=0.976-0.3241\;logD+0.262(logD)^2-0.298(logD)^3,\;5{\times}10^3{\geq}D{\geq}1(Gy)$$.

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.359-363
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• 1983

Effects of irradiation on the physicochmical properties and its quality of powdered hot pepper paste which was used as a minor matrial of meat products, were investigated during the three months storage. Proximate components of powdered hot pepper paste were not remarkably changed according to the irradiation dose except the slight increase of total and reducing sugars. Capsanthin was insignificantly decreased by the increase of irradiation dose. Color difference according to the irradiation dose could not be distinguished by naked eye but was slightly changed by mechanical measurement. Total bacteria and E.coli were sterilized by the irradiation of 10kGy and 5kGy, respectively and no microorganisms were grown up after three months storage at $37^{\circ}C$. Sterilization of powered hot pepper paste by irradiation was expected to be superior to the traditional methods in the wholsomeness and sterilizing efficacy.

• 대한핵의학회:학술대회논문집
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• 1970.10a
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• pp.83.1-83.1
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• 1970

• Korean Journal of Food Science and Technology
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• v.5 no.2
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• pp.95-100
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• 1973

In order to study the effect of gamma-ray on the storage stability and quality of polished wheat, the grain was irradiated at $50{\sim}1000$ krad levels and quality assessment was made for three-month storage period. The results are summarized as follows: 1) Growth of molds was apparent at equilibrium moisture content above 14.8% of the grain, but their growth was retarded at 250 krad level. 2) Irradiation at 250 krad level had no adverse effect on fat acidity, reducing sugar content and color of the grain. 3) Irradiation of the grain caused the increase of degree of gelatinization and the decrease of viscosity. 4) Irradiation at 250 krad level brought about higher digestibility of the grain but had no effect on the rate of retrogradation.

• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.47-50
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• 1984

Effects of irradiation on microbiological, physicochemical aspects and quality of onion powder were investigated during three months storage. Total bacteria and coliform were sterilized by irradiation of 7 and 5 kGy, respectively and no microorganisms were grown after three months storage at $30{\pm}1^{\circ}C$. $D_{10}$ value of total bacteria was 1.64 kGy. Proximate composition of onion powder was not remarkably changed during storage except the slight decrease of pyruvic acid content. Color difference could not be distinguished by naked eye but was slightly changed by the mechanical measurement.