• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2007.11a
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• pp.193-193
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• 2007

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2007.11a
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• pp.176.2-176.2
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• 2007

• Korean journal of applied entomology
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• v.42 no.3
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• pp.241-248
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• 2003

The aphid-eating gall-midge, Aphidoletes aphidimyza (Rondani), as predator of aphids was wildly used as one of the biological control agents for control of several kinds of aphids. Their some kinds of biological characteristics were examined. The developmental periods of A. aphidimyza from egg to adult with the green peach aphid as prey were 40 and 12 days at 15$^{\circ}C$ and 30$^{\circ}C$, respectively. Supplying the cotton aphid as prey, their developmental periods were shorter than with the green peach aphid. In case of the preservation of pupa in the cold condition, emergence rates were over 90% for 1 and 2 weeks at 5$^{\circ}C$ and l0$^{\circ}C$, respectively. Adult females of A. aphidimyza began mating and laying eggs at 2-3 days after emergence, and they laid about 200 eggs for lo days of average life span. Most of adults were emerged from pupa at 6 to 8 pm during a day, and they mainly acted in the early night.

• Food Science and Preservation
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• v.9 no.2
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• pp.126-130
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• 2002

Optimal storage conditions were investigated for 'Fuyu' persimmon fruits and cucumbers were stored under conditions of 70% relative humidity(RH) at 25$^{\circ}C$, 80% RH at l0$^{\circ}C$ and 90% at 5$^{\circ}C$ or l0$^{\circ}C$ of relative humidity, respectively and their qualities in microbial counts, decay ratio, surface color difference and chemical attributes were monitored during the storage period. 'Fuyu'persimmon fruits and cucumbers stored under 90% of relative humidity showed the minimal change in weight loss, decrease of ascorbic acid content, surface color difference and decay by putrefactive microorganisms. As the results of this experiment, 'Fuyu' persimmon fruits and cucumberf stored under 9% of relative humidity were best fer maintaining their freshness.

• Journal of Bio-Environment Control
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• v.9 no.1
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• pp.40-46
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• 2000

This study was conducted to investigate the comparison of storability on film sources and storage temperature and determine the proper condition for fresh Japanese mint in U storage. The fresh weight in storage was maintained well more than 40$\mu$m ceramic film(CE 40) thickness. The carbon dioxide, ethylene, and acetaldehyde contents in 80$\mu$m ceramic film(CE 80) was higher than those in CE 40. Those were not different among the storage temperatures, rather, those in 3$^{\circ}C$ and 1$^{\circ}C$ storage were higher than those in 1$0^{\circ}C$. The chlorophyll contents loss was promoted by above 5％ water loss and 0.5ppm ethylene contents, but mote than 4％ carbon dioxide contents restrained from degrading chiorophyll. The storage period in 3$^{\circ}C$ was 30 days that was twice longer than those in other storage temperatures. The visual quality was higher in CE 40 at 3$^{\circ}C$, and this plot was lowest in ion leakage that was shown the degree of chilling injury. It was concluded that storage temperature of at 3$^{\circ}C$ and packaged ceramic 40$\mu$m film to increase storability of Japanese mint would be favorable.

• Journal of the Korean Society of Industry Convergence
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• v.10 no.3
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• pp.137-141
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• 2007

The sugar content of persimmon fruits was decreased when food-waste compost was used. Dungsi was brighter with yellow color than that of control. The Gabjubaekmok was darker than that of control with red color. It was suggested that taste of astringent was reduced because total phenol and soluble tannin contents were reduced by that compost. The vitamin C content of persimmon fruits during storage was higher than that of control. Stability of persimmon fruits by that compost and usual compost was about the same at room temperature. At low temperature, hardness of persimmon fruits was maintained for 20days. Hardness and reducing sugar contents of persimmon fruits were increased by food-waste compost. The result was shown that there was no effect on composition of persimmon fruits by food-waste compost and maintaining hardness at room temperature, but at low temperature, the composition of persimmon fruits was changed.

• Food Science and Preservation
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• v.13 no.3
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• pp.299-303
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• 2006

Vaseline, wax, soybean oil, and coated paper label were separately treated on watermelon stalk and stored at $7^{\circ}C$, in order to delay the wilting of watermelon stalk. The result showed that vaseline was most effective to delay the wilting of stalk and coated paper label was best in the outward quality. However wax and soybean oil were not effective. The factors were investigated to affect the wilting of watermelon stalk. Water content of watermelon stalk were closely related to the wilting of stalk but bacterial density of watermelon stalk was not significant. The shelf life of watermelon stalk was compared with that of watermelon flesh. The result showed that watermelon stalk was more rapidly wilted than watermelon flesh. Therefore this method was applied to prove the wilting property of watermelon stalk to determine the quality of watermelon flesh.

• Journal of Bio-Environment Control
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• v.24 no.2
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• pp.79-84
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• 2015

This study was carried out in order to develop an economical and convenient way to improve storability of sweet persimmon 'Fuyu'. Natural porous materials (bamboo active carbon, chaff charcoal, and Ge-lite) pouching bags were enveloped in the conventional LDPE (low density polyethylene) package during room temperature and low temperature storage. The changes of soluble solids content, flesh firmness, flavor, decay, and softening of sweet persimmon were investigated in the 1- or 2-week intervals. The LDPE packaging with bamboo active carbon treatment was confirmed to maintain longer storability and higher quality than the LDPE packaging only. This method is expected to be applied to both of conventional and organic farming as an economical and convenient way to improve storability on long term storage and during distribution.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.182-184
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• 1984

In order to develop the storage method of pine agaric by irradiation, pine agarics irradiated with 1,2 and 2.5 kGy were stored in natural low temperature storage room ($15{\pm}2^{\circ}C$, RH: $80{\pm}5%$) and the physicochemical properties were investigated during the 15 days of storage. Veil opening rate of pine agaric was 97% after 7 days storage in control, whereas only 5% in 2-2.5 kGy irradiated groups. Rotting rate after 7 days storage were 28% in control,5-8% in 2-2.5 kGy irradiated groups. In comparison of weight loss, texture and appearance.2-2.5 kGy irradiated groups were better than control. Chemical composition of pine agaric was not remarkably changed by the irradiation and storage period except a slight increase in reducing sugar and a decrease in ascorbic acid by the increase of irradiation dose.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1007-1016
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• 2003

Garlic was stored at 4, 8, and $12^{\circ}C$ to investigate the development of green discoloration. Green discoloration developed after 7 day of storage ar $4^{\circ}C$, while it developed after 15 day of storage at 8 and $12^{\circ}C$. The effect of maleic hydrazide fertilization on green discoloration of garlic was not observed. Green discoloration of garlic was accelerated by gamma-radiation treatment. The addition of cysteine did not prevent green discoloration, which decreased the commercial value of the garlic due to the presence of white specks on the surface. When 3% ascorbic acid was added to the garlic, green discoloration developed in 6 and 24 hr at room temperature and $4^{\circ}C$, respectively. The tendency of garlic to discolor was also investigated at various storage temperatures. Discolored garlic stored for 30 day at low temperatures was conditioned at $20{\sim}45^{\circ}C$ for 20 day. The green discoloration of garlic conditioned at 20 and $25^{\circ}C$ did not disappear in 20 day, but disappeared in 20 day when conditioned at $30^{\circ}C$. The L, a, and b values of garlic conditioned at 35, 40, and $45^{\circ}C$ for 4 day were similar to those of normal garlic. Conclusively, our results indicated that the best method for suppressing green discoloration was conditioning discolored garlic at $35^{\circ}C$ for 4 day.