• FLOWER RESEARCH JOURNAL
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• v.19 no.1
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• pp.22-29
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• 2011

The experiment investigated effect of duration, temperature, and light condition during chilling treatment on growth and flowering of four Campanula species in a factorial experiment. Two parent species, Campanula punctata Lam. var. rubriflora Mak. and C. Punctata Lam., and their two $F_1$ hybrids, C. punctata Lam. ${\times}$ C. punctata Lam. var. rubriflora Mak. ('Jiknyeo') and C. punctata Lam. var. rubriflora Mak. ${\times}$ C. punctata Lam. ('Gyeonu'), were used. Plants were cultured in vitro for five weeks at $25^{\circ}C$ under about $75{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$ PPFD before being chilled at 4 or $25^{\circ}C$ for 3, 6, or 9 weeks under a darkened or lighted (about $10{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$ PPFD) condition. After chilling treatment, plants were transplanted to 10 cm pots filled with a commercial growing medium and were transferred to environment-controlled growth chambers and subsequently to a greenhouse to observe their reproductive growth. Growth of all species and flowering of a $F_1$ hybrid 'Jiknyeo' were affected by duration, temperature, and light condition during chilling treatment. The greatest growth and survival percentage were observed in C. punctata Lam. var. rubriflora Mak. The survival percentage was greater when plants were chilled in a lighted than darkened condition, whereas it decreased when plants were chilled more than six weeks in vitro. Among the four species tested, flowering was observed only in a $F_1$ hybrid 'Jiknyeo' with 62.5% flowering plants when it was chilled at $25^{\circ}C$ for three weeks under a lighted condition. Percent flowering plant was affected by duration, temperature, and light condition during chilling treatment. Three-week chilling at $4^{\circ}C$ under a darkened condition significantly reduced days to flowering. These results suggest that the low temperature requirement for flowering is not qualitative but quantitative in Campanula species. Further experiment with more number of plants is necessary to ascertain this conclusion.

• Applied Biological Chemistry
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• v.38 no.2
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• pp.141-146
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• 1995

Changes of physicochemical properties of citron juice prepared by two different extraction methods, rotary-crushing and belt-pressing method, were investigated during the storage at $5^{\circ}C$ and $-20^{\circ}C$. Temperature drop of citron juice extracted by belt-pressing method was faster than that of citron juice prepared by rotary-crushing method and its freezing point was $0.8{\sim}0.9^{\circ}C$. During the storage, pH of stored citron juice with rotary-crushing method was increased up to 3.5 after 6 months storage while that of citron juice extracted by belt-pressing method was not changed significantly during the same storage time. Acidity of rotary-crushed citron juice was reduced a little more than that of belt-pressed citron juice during the storage. However, changes of soluble solid content were influenced largely by the storage temperature than by the extraction method. Contents of formol nitrogen and vitamin C were reduced remarkably in all of stored citron juice and $92{\sim}82%$ of farmol nitrogen and $72{\sim}43%$ of vitamin C were remained after 6 months of storage. Among the changes of color value, L values were reduced in the whole stored citron juice and a and b value had a different change pattern respectively according to the extraction and storage temperature. Changes in the content of both amino acid and fatty acid compositions was also observed after same storage period. Especially, in the case of change of fatty acid composition, content of linoleic acid and linolenic acid were reduced after 6 months storage, while those of palmitic acid, stearic acid and oleic acid were increased.

• Food Science and Preservation
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• v.11 no.2
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• pp.195-200
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• 2004

Microbial lethal value and nutrient retention of sous vide processed spinach were evaluated with mathematical model prediction and experimental trial for different package sizes and pasteurization temperatures. The package size covers 500 g, 1 kg and 2 kg, while the pasteurization temperature includes 80, 90 and 97$^{\circ}C$. The basic process scheme consists of filling blanched spinach into barrier plastic film pouch, sealing under vacuum, pasteurization in hot water with over pressure and final cooling to 3$^{\circ}C$. Pasteurization condition was designed based on attainment of 6 decimal inactivation of Listeria monocytogenes at geometric center of the pouch package by heating cycle, which was determined by general method. Heat penetration property of the package and thermal destruction kinetics were combined to estimate the retention of ascorbic acid and chlorophyll. Smaller packages with shorter pasteurization time gave better nutrient retention, physical and chemical qualities. Larger package size was estimated and confirmed experimentally to give higher pasteurization value at center, lower ascorbic acid and chlorophyll contents caused by longer heat process time. Lower pasteurization temperature with longer process time was predicted to give lower pasteurization value at center and lower ascorbic acid, while chlorophyll content was affected little by the temperature. Experimental trial showed better retention of ascorbic acid and chlorophyll for smaller package and higher pasteurization temperature with shorter heating time. The beneficial effect of smaller package and higher pasteurization temperature was also observed in texture, color retention and drip production.

• Korean Journal of Weed Science
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• v.11 no.3
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• pp.205-210
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• 1991

The freezing resistance of Eleocharis kuroguqai was evaluated in artifical and natural freezing conditions in relation to tuber size, depth of tuber burial and soil moisture conditions. Osmotic potential of immature and mature tuber of E. kuroguqai before hardening was -12.1 and -23.5 bar, respectively, but decreased to -61. 0 and -67.1 bar after 120-day hardening period. Percent survival of E. kuroguqai tubers during the winter period was 13% and 67% in dry and moist moisture conditions at burial of 5cm depth, but all tubers were survived in the three moisture conditions employed when buried at 25cm depth. Greater decrease of osmotic potential was observed in tubers buried at 5cm depth than tubers buried at 25cm depth, resulting in greater freezing resistance in the former. Large tuber was more susceptable to freezing temperatures than small tuber.

• Food Science and Preservation
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• v.16 no.5
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• pp.644-649
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• 2009

We investigated quality changes in Setoka ([Citrus unshiu$\times$Citrus sinensis]$\times$Citrus reticulate]$\times$[Citrus reticulata$\times$Citrus sinensis]) wrapped in 30-m pore size low-density polyethylene film (LDPE) and stored at different temperatures. LDPE wrapping effectively inhibited weight loss, and fruits seemed fresh even after room temperature storage. The decay rate was higher at room temperature and with LDPE wrapping. The respiration rate of LDPE- wrapped fruits was somewhat higher than that of control samples. Thus, no modified atmosphere packaging (MAP) effect was observed when 'Setoka' citrus was studied. Acidity decreased at a constant but different rate with each storage method used, and these rates were correlated with respiration rates. Soluble solid content (SSC), however, increased during 45 days of storage a subsequent rapid decrease was then observed.

• Korean journal of applied entomology
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• v.46 no.1 s.145
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• pp.43-49
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• 2007

Experiments have been performed to investigate biological characteristics of Diglyphus isaea (Walker), an ectoparasite of Liriomyza trifolii (Burgess). At $25^{\circ}C$, development time of D. isaea was estimated as 1.3 days for eggs, 4.5 days for larvae and 6.3 days for pupae. Adult longevity was 25.1 days, and a female adult could lay 305.3 eggs throughout its lifetime. Number of L. trifolii parasitized or killed by the wasp was 962.2 individuals/adult. Most of all parasitized or killed larvae were identified as third instar. With 20% honeyed water as food source, half of the adults could survive 180 days at $5^{\circ}C$, 150 days at $10^{\circ}C$, and 90 days at $15^{\circ}C$. After storing at $10^{\circ}C$ with absolute honey for 30 days, 70 days and 140 days, a female adult in room temperature laid eggs 190.8 individuals, 104.0 individuals and 89.4 individuals, respectively.

• Food Science and Preservation
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• v.5 no.3
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• pp.211-216
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• 1998

This study was carried out to how the effects of storage temperature of garlic bulbs, pH and temperature of garlic puree on its color change. Color change was severely appeared in puree made of garlics stored at pH 4.0, 2$^{\circ}C$ and pH 4.0, 25$^{\circ}C$. The color of garlic puree was changed from green to blue during storage. The yellowing occured by the oxidation at high temperature of puree. Garlic puree absorbed the wavelengths of 486nm. 580nm, and 656nm. The precursors of pigments produced by enzymatic reaction were seemed to be the reasons of color change because there was no my change of color in puree when the enzymes including alliinase were inactivated. However, the color changes of puree at low storage temperature should be studied further in the future.

• Food Science and Preservation
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• v.12 no.3
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• pp.204-208
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• 2005

This study was conducted to investigate the effects of temperature and packaging on the quality characteristics of hot-water extract from Acanthopanax senticosus. The herb samples, ground and sifted($8{\sim}20$ mesh), were extracted by a boiling($100^{\circ}C$) water under the atmospheric pressure for 2 hrs. The extract was packed with out nylon PE(0.08 mm) pouch and kept under the condition(40 and $60^{\circ}C$) for 10 days. The reduction of turbidity, pH, polyphenol amount and DPPH radical scavenging activity of extract were retarded by packaging under the low temperature. Titratable acidity was increased with packaging at high temperature. Soluble solid content was not affected by packaging and temperature condition. The changes of quality characteristics followed the first-order reaction rate. Arrhenius equation was applied to determine the effects of temperature on the reaction rate constant, showing high $R^2$. These results suggested that packaging under lower temperature can be utilized for maintaining the quality of A senticosus extract.

• Food Science and Preservation
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• v.23 no.1
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• pp.131-138
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• 2016

This study was conducted to investigate the change in the quality of early season Fuji apples that were subjected to eight different storage conditions using the developed controlled atmosphere (CA) storage system. Early season Fuji apples grown at Mungyeong, in the South Korea, were harvested in September 2014 for storage studies. Flesh firmness, titratable acidity, total soluble solid content, weight loss, and internal browning disorder were used as quality indicators for the stored apples. Flesh firmness and weight loss were better than that of the control after 70 days of storage. However, there was no significant difference in the titratable acidity or total soluble solid content among the apple samples from eight chambers after storage. The internal browning disorder of apple samples in CA chambers occurred when exposed to 1% $CO_2+2%$ $O_2$ and 1% $CO_2+0.5%$ $O_2$, resulting in a higher incidence rate of 2 and 8% after 70 days of storage than that in the control. In addition, the CA storage conditions at 3, 4 and 5% $CO_2+2%$ $O_2$ increased the rate of internal browning disorder by 26%. Therefore, CA storage can be used to maintain the quality of the apple if the optimal gas concentrations in the CA are applied to the storage strategy.

• Journal of Bio-Environment Control
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• v.17 no.4
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• pp.283-287
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• 2008

To investigate the effects of different wavelengths of photosynthetically active radiation on the morphology and leaf color changes of a single tomato (Lycopersicon esculentum) seedling, we stored the seedling at $10{\pm}0.5^{\circ}C$ under eight different wavelengths (peak wavelengths; 405, 450, 505, 545, 600, 645, 680, and 700 nm) with a constant photosynthetic photon flux of $3{\mu}mol\;m^{-2}s^{-l}$ for 28 d. Under the 405, 450, and 505 nm wavelength conditions, the leaves of the seedlings showed vigorous shape with an upright morphology. Rachis elongation was suppressed and hence compact appearance was observed under the 450 and 505 urn conditions. Although the difference in leaf color between before storage and on 28 days after storage was observed under all wavelength conditions, the 405 and 700 um irradiations changed the leaf color to light green. Application of light-emitting diode (LED) light irradiated from around 450 to 545 nm can contribute to vigorous shape with an upright morphology of tomato seedlings during low light irradiation-low temperature storage.