• Korean Journal of Agricultural Science
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• v.25 no.1
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• pp.12-18
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• 1998

This study was conducted to examine the effect of several postharvest treatments on the storable quality of three apple cultivars, 'Tsugaru', 'jonagold', and 'Hokudo' which are difference in harvest season. Ethylene evolution level showed cultivar-dependent pattern during storage and there was no correlation between the amount of ethylene evolution and storage period among cultivars. Polyethylene film(PE) wrapping was effective in the inhibition of water loss and functional ceramic film was also effective in the prevention of ethylene accumulation inside the wrap during 1 to 3 months of cold storage compared to those of simple PE wrapping. Ethylene scrubber and wax treatment positively contributed to keep the fruit firmness 10% higher than that of control fruit during storage. Waxing enhanced the appearance of 'jonagold' even after simulated marketing period through inhibiting wax accumulation on the fruit surface.

• Horticultural Science & Technology
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• v.33 no.4
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• pp.542-549
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• 2015

This work was carried out to evaluate the effects of preharvest 1-methylcyclopropene (1-MCP, $Harvista^{TM}$) and postharvest 1-MCP ($SmartFresh^{TM}$) treatments on the fruit quality attributes of cold-stored 'Fuji' ( Malus domestica Borkh.) apples. Fruits were exposed to 0, 95, 125, or $250 mg{\cdot}L^{-1}$ $Harvista^{TM}$ at 3, 2, 1 weeks before harvest (WBH), and treated with 0 or $1{\mu}{\cdot}L^{-1}$ $SmartFresh^{TM}$ at harvest. Fruit was then stored for up to 180 days at $0{\pm}1^{\circ}C$. Fruit fresh weight, Hunter's value a, internal ethylene concentration (IEC), flesh firmness, titratable acidity (TA), and soluble solids content (SSC) in fruit treated with $Harvista^{TM}$ were not different from those of control fruit at harvest. During cold storage, flesh firmness and TA were higher in fruit treated with $250mg{\cdot}L^{-1}$ $Harvista^{TM}$ at 2 and 3 WBH than in control fruit. IEC was 5.5-10.0% lower in fruit treated with $250mg{\cdot}L^{-1}$ $Harvista^{TM}$ at 2 and 3 WBH compared with control fruit as storage duration progressed, while SSC was not affected. Furthermore, flesh firmness, TA, and IEC were affected neither by $Harvista^{TM}$ nor $Harvista^{TM}+SmartFresh^{TM}$ treatments, compared with those fruit quality attributes at harvest. The correlation maps indicated that IEC was negatively correlated with firmness and TA, regardless of $Harvista^{TM}$ application levels. In addition, positive correlations between fruit quality attributes were detected in treatments with $250mg{\cdot}L^{-1}$ $Harvista^{TM}+SmartFresh^{TM}$. Therefore, the results suggest that with a single application of $SmartFresh^{TM}$, a higher level of $Harvista^{TM}$ application would help in retention of fruit quality attributes during cold storage.

• Horticultural Science & Technology
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• v.30 no.5
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• pp.527-533
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• 2012

This study was carried out to investigate the effects of aminoethoxyvinylglycine (AVG) application and heat treatment on fruit quality of 'Fuji' apples during CA storage. AVG ($75mg{\cdot}L^{-1}$) was applied to 'Fuji' tree at 150 and 175 days after full bloom (DAFB) and the fruit were harvested at 185, 195, and 205 DAFB, respectively. Respiration rate and ethylene production of fruit applied with AVG were greatly reduced more than those in control. Flesh firmness and acidity of fruit applied with AVG were higher than those in control. Flesh browning occurred in all of the control fruit regardless of harvest date. However, AVG-treated fruits were free of flesh browning except for late harvested fruits. At 185 DAFB, 'Fuji' apples were harvested and prestorage heat treatment was done for 3 days at $38^{\circ}C$ and 6 hours at $46^{\circ}C$. Heat treatment at $38^{\circ}C$ and $46^{\circ}C$ prior to CA storage greatly reduced respiration rate and ethylene production. The incidence of flesh browning were 35%, 14%, and 5%, in control fruit, heating at $38^{\circ}C$ and $46^{\circ}C$, respectively. The titratable acidity was lower at heated apple than at controlled one.

• Journal of Practical Agriculture & Fisheries Research
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• v.12 no.1
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• pp.53-62
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• 2010

This study was designed to examine whether 'Hongro' apples packaged with natural calcium-coated package papers was fresher maintained than fruit held in not-packaged tray, and whether postharvest physiology of the fruits was affected by calcium-coated papers, or not. The summarized results were as follows; Soluble solids contents and firmness of fruit were higher room temperature(20~25℃) after 4 week and 14 week in cold storage(0~1℃) by calcium-coated package papers. but total acid contents in juice and Hunter a value of peel were trended to decrease in room temperature and cold storage. Weight loss of fruit, decay fruit and CO₂ evolution were decreased by calcium and wax-coated package papers in room temperature storage condition. Also, excellent fruits increased. Ethylene evolution in fruit were not different by package paper and storage condition.

• Korean Journal of Medicinal Crop Science
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• v.16 no.5
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• pp.320-325
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• 2008

Machilus thunbergii has been showed relation to antimicrobial activity on minimal inhibitoty concentration (MIC) and colony forming inhibitory activity (CFIA) test, so that can be used to food preservatives for green vegetable. Nanoparticles has been made of edible materials. 80% of the nanoparticles has been characterized by image analyser and electron microscopy, showing in the range under 300 nm diameter. The sprayed nanoparticles remained on the surface of chicon even after washing by dilution water, then activate biological activities for storage of chicon with storing and releasement system of extracts. Chicon treated nanoparticle has been kept fresh condition about 2 months longer than 3 weeks of the non-treated control. It can be tell that treatment with nanoparticle of M. thunbergii extracts extends storage time of chicon possibly by inhibition of ethylene production through efficiency control on cell breathing.

• Proceedings of the Korean Vacuum Society Conference
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• 2011.02a
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• pp.349-349
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• 2011

인공관절은 노인성 질환이나 자가 면역질환, 신체적인 외상 등으로 인하여 발생하는 관절의 손상 부위를 대체하기 위해 고안된 관절의 인공 대용물이다. 인공 관절 중 인공 고관절의 경우 관절 운동을 하는 라이너(Liner)와 헤드(Head) 부분이 인공관절의 수명을 결정하게 되는데, 헤드 부분에 메탈소재와 라이너 부분에 고분자 소재를 사용하는 MOP(metal on polymer) 구조의 인공관절은 충격흡수의 장점이 있는 반면 wear debris에 의한 골용해로 인하여 관절이 느슨해지는 문제점이 발생하여 재 시술의 주요 원인이 되고 있다. 현재 인공관절의 수명을 늘리기 위해 DLC, ZrO, TiN 등의 높은 경도 값을 갖는 박막을 금속헤드 위에 증착하여 상대재인 인공관절용 고분자 소재의 마모량을 줄이고자 하는 연구가 활발하게 진행되고 있다. 따라서 본 연구에서는 PIII&D(Plasma Immersion Ion Implantation & Deposition)공정을 이용하여 Co-Cr-Mo 합금 소재에 질소 이온을 주입 한 후 NbN 박막을 증착하여 상대재인 초고분자량 폴리에틸렌(UHMWPE)의 마모량을 줄이고자 하였다. NbN 박막의 특성을 평가하기 위해 XRD, XPS, AFM 등의 분석을 수행하였으며, 상대재인 초고분자량 폴리에틸렌의 마모량을 측정하기 위해 Pin-on-disk tribometer를 이용하여 마모 실험을 진행하였다. 마모 실험 결과, NbN 박막을 단순 증착한 경우, 현재 인공관절용 헤드(Head) 소재로 가장 널리 사용되고 있는 Co-Cr-Mo 합금에 비하여, 상대재인 초고분자량 폴리에틸렌의 마모량을 약 20% 감소시키는 것을 알 수 있었다. 또한, Co-Cr-Mo 합금 소재에 질소 이온주입을 하여 표면을 개질한 후, NbN 박막을 증착한 경우, 마모량이 최대 50%까지 감소하는 것을 확인할 수 있었다.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1278-1284
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• 2000

The study was performed to elucidate the effects of ethylene-absorbent on the quality of 'Fuyu' persimmon fruits in the MA package. Five persimmons were packed in a MA package film (low density polyethylene, 0.055 mm film thickness), and stored at $-0.5^{\circ}C$ for 60 days. Two persimmons were repacked in a MA package with or without ethylene absorbent $(1\;M\;KMnO_4+zeolite)$ and stored at $-0.5^{\circ}C$. Ten days later, these packages was moved to $2^{\circ}C$ or $25^{\circ}C$ storage room to examine the effect of the ethylene-absorbent on the quality of the fruits. Ethylene removal by enclosed ethylene absorbent in MA packaging reduced the rate of fruit respiration at $25^{\circ}C$, so that $O_2$ and $CO_2$ concentration in packing were maintained higher and lower, respectively, compared to control. These effects were not observed, however, in $2^{\circ}C$ post-storage. Fruit firmness and sugar composition were also influenced by ethylene absorbent, showing more delayed flesh softening and higher sucrose concentration in ethylene absorbent treated fruits than control. But ethylene-absorbent treatment lowered glucose and fructose concentration. That shows that ethylene could influence on sugar composition by inhibiting sucrose inversion to glucose and fructose. The production of ethanol and acetaldehyde was reduced by ethylene removal, but the effect was not so high as other quality indices.

• Horticultural Science & Technology
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• v.28 no.6
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• pp.990-995
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• 2010

This study was conducted to compare differences in fruit quality by harvest time of 'Fuji' apple fruit that was frozen on tree by unusual low temperature in that air temperature was under $-3.5^{\circ}C$ for 7 hours. Fruits were harvested at 1 day before, and 2 days and 6 days after freezing damage, respectively. Harvest's soluble solid contents in all treatments was over $14^{\circ}Bx$. Firmness and titratable acidity of fruit harvested after freezing damage was lower than those of fruit harvested before freezing damage. During cold storage, ethylene production of fruit harvested after freezing damage was higher than that of fruit harvested before freezing damage. The reduction in the level of fruit quality during cold storage of fruit harvested after freezing damage was more serious than that of fruit harvested before freezing damage. The reduction of fruit quality during subsequent ambient temperature for 1 week after cold storage of fruit harvested after freezing damage was higher than that of fruit harvested before freezing damage. In comparison of treatments that were harvested at different times after freezing damage, ethylene production and reduction in the level of fruit quality until 8 weeks of cold storage of fruit harvested at 6 days after freezing damage was lower than that of fruit harvested at 2 days after freezing damage. However, this difference by harvest time after freezing damage disappeared after 8 weeks of cold storage. Incidence of flesh browning was not affected by freezing at air temperature under $-3.5^{\circ}C$ for 7 hours.

• 한국신재생에너지학회:학술대회논문집
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• 2005.11a
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• pp.405-413
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• 2005

본 연구에서는 3톤/일의 플라스틱 투입량을 기준으로 혼합폐플라스틱으로부터 대체연료유를 생산할 수 있는 소용량 중심의 폐플라스틱 유화설비를 설계 제작하였으며 장기간에 걸친 시운전을 통하여 유화설비의 운전성 평가에 대한 실증연구를 수행하였다. 대상 폐플라스틱으로는 플라스틱 재활용 업체에서 분리 선별된 폴리에틸렌과 폴리프로필렌 그리고 이들을 혼합한 폐플라스틱을 각각 적용하였으며 $400\sim420^{\circ}C$의 분해 운전온도에서 폐플라스틱의 종류에 따른 시운전 평가를 하였다. 본 실증연구로부터 폴리에틸렌의 경우에 있어서는 79%의 재생유 회수율을 그리고 폴리프로필렌의 경우에 있어서는 80%의 재생유 회수율을 각각 얻을 수 있었으며 플라스틱 종류별 안정적인 운전조건을 확보할 수 있었다. 또한 폐플라스틱 투입량에 대한 설계용량과 운전용량과의 비교로부터 약 40$\sim$50%의 설계오차가 발생한 것으로 평가되었으며 이는 유화설비의 설계를 위하여 사용된 혼합폐플라스틱의 부정확한 물성 값에 기인한 것으로 판단된다. 따라서 본 연구로부터 얻은 시운전결과를 바탕으로 설계인자들을 확립하는 과정이 반드시 필요할 것으로 판단된다.

• Journal of Bio-Environment Control
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• v.22 no.3
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• pp.202-208
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• 2013

This study was conducted to investigate the effect of delayed controlled atmosphere (CA) storage on fruit quality and the incidence of storage disorders during CA storage of 'Fuji' apples (Malus x domestica Borkh.). In the first year of experiment, 'Fuji' apples showed 40% of watercore disorder at the commercial harvest time (Oct. 22). Twenty days delayed CA storage caused to develop the incidence of flesh browning while 30 days delayed CA storage did not. In the second year of experiment, watercore was increased with delaying harvest time. As the estabilishment of delayed CA storage was delayed, the incidence of flesh browning increased at 10 to 30 days delayed CA storage but 40 days delayed CA storage did not have any flesh browning incidence. Respiration rate increased with extending the storage duration. Delayed CA storage reduced respiration rate but was not different compared to the rapid CA. Ethylene production rate was lower in delayed CA storage than in cold storage but higher in delayed CA storage, compared to rapid CA storage. Titratable acidity was lower in delayed CA storage as CA storage progressed. Firmness was not different between rapid CA storage and delayed CA storage after 8 months of CA storage. Therefore, the results indicate that delayed CA storage should be a promising approach to reduce the risk development of flesh browning and watercore during CA storage of 'Fuji' apples.